This Slow Cooker Beef Stew is rich, hearty, and the kind of dinner that makes your whole house smell amazing. You get fork-tender beef, soft potatoes, sweet carrots, and a thick gravy that tastes like it simmered all day (because it did!). It’s a cozy weeknight hero that’s perfect for meal prep, too.

Introduction

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When you want comfort food with almost zero stress, Slow Cooker Beef Stew is the answer. It’s a fan-favorite because you toss everything in, let it cook low and slow, and come back to a warm, filling dinner that tastes better than restaurant stew.

The standout trick is browning the beef first (even just 5 minutes). That quick sear builds deep flavor and keeps the beef tasting extra savory. Trust me, don’t skip the sear if you can—your Slow Cooker Beef Stew will taste richer and more slow-simmered.

Why You’ll Love This Slow Cooker Beef Stew

Ultimate comfort food: Thick gravy, tender beef, and cozy veggies.
Easy slow cooker dinner: Set it and forget it most of the day.
Better than takeout: Rich flavor and real ingredients at home.
Great for meal prep: Leftovers reheat beautifully.
Family-friendly: Mild, hearty flavor that everyone loves.

Ingredients for Slow Cooker Beef Stew

Beef + Base

Beef stew meat (2 lbs): The hearty protein that turns tender with slow cooking.
Tip: Chuck roast cut into 1 1/2-inch chunks works great.
All-purpose flour (3 tbsp): Helps thicken the gravy.
Swap: Cornstarch slurry at the end (see tips).
Salt (1 1/2 tsp) + black pepper (1 tsp): Builds flavor from the start.

Vegetables

Baby potatoes (1 1/2 lbs): Hold their shape and get creamy inside.
Swap: Russet potatoes cut into 1 1/2-inch chunks.
Carrots, cut into thick coins (4 large): Adds sweetness and color.
Celery, chopped (3 stalks): Adds savory depth.
Onion, diced (1 large): Makes the stew taste richer.
Garlic, minced (3 cloves): Adds cozy flavor.

Flavor Boosters

Tomato paste (2 tbsp): Adds deep, rich flavor and color.
Worcestershire sauce (1 tbsp): Adds savory depth.
Swap: Soy sauce (1 tbsp).
Beef broth, low-sodium (4 cups): The cooking liquid.
Tip: Low-sodium helps you control salt.

Seasoning

Dried thyme (1 tsp): Classic stew flavor.
Bay leaves (2): Adds simmered depth.

Finish

Frozen peas (1 cup): Adds color and sweetness at the end.
Tip: Stir in during the last 10 minutes so they stay bright.
Chopped parsley (2 tbsp): Fresh finish.

How to Make Slow Cooker Beef Stew

Four-panel collage showing searing beef, adding vegetables to slow cooker, pouring in seasoned broth, and serving thick beef stew in bowls — Sear beef, load the slow cooker, add broth mixture, cook low and slow, then finish with peas

1. Season beef with salt and pepper, then toss with flour until lightly coated.
2. Sear beef in a hot skillet over medium-high heat for 4–6 minutes, turning until browned on most sides. Transfer to the slow cooker.
3. Add potatoes, carrots, celery, onion, and garlic to the slow cooker. Stir to combine.
4. Whisk broth, tomato paste, and Worcestershire sauce until smooth, then pour over everything. Add thyme and bay leaves.
5. Cook on LOW for 8–9 hours or on HIGH for 4–5 hours, until beef is fork-tender and potatoes are soft.
6. Stir in peas during the last 10–15 minutes. If the stew looks thinner than you like, remove the lid and cook 15–20 minutes more on HIGH to thicken.
7. Taste and adjust seasoning. Remove bay leaves, sprinkle with parsley, and serve hot.

Tips for Perfect Slow Cooker Beef Stew

Brown the beef: Adds deep flavor you can’t get from the slow cooker alone.
Cut veggies chunky: Small pieces can turn mushy after long cooking.
Keep the lid on: Every peek lets heat out and slows cooking.
Thicken if needed: Mix 1 tbsp cornstarch with 1 tbsp cold water, stir in, and cook 15 minutes on HIGH.
Season at the end: Broth and sauces vary—taste before adding more salt.

Variations & Substitutions

Mushroom boost: Add 8 oz sliced mushrooms in the last 2 hours on LOW.
Extra herby: Add 1 tsp dried rosemary (or a small sprig of fresh rosemary).
Spicy twist: Add a pinch of crushed red pepper flakes.
Veggie-heavy: Add green beans in the last hour on LOW.
Gluten-free: Skip flour and thicken at the end with cornstarch slurry.
Leftover idea: Serve over mashed potatoes or buttered noodles for a cozy bowl.

Make-Ahead & Freezing

Store Slow Cooker Beef Stew in an airtight container in the fridge for up to 5 days. It will thicken as it sits—just stir in a splash of broth when reheating to make it silky again.
Freeze for up to 2 months in freezer-safe containers. Thaw overnight in the fridge and reheat gently on the stove or in a slow cooker on LOW until hot.

Serving Suggestions & Pairings

Serve with crusty bread or biscuits for dipping.
Pair with a simple green salad for balance.
Add roasted vegetables on the side for a bigger spread.
Perfect for cozy weekends, busy weeknights, and meal prep lunches.

Reader Review: “This slow cooker beef stew was so tender and flavorful. The browning step made it taste like it simmered on the stove all day!”

If you make this Slow Cooker Beef Stew, leave a rating and comment! Do you like your stew extra thick, or more brothy—and what veggies do you add?

Slow Cooker Beef Stew (Best Ever, Easy, Cozy)

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Author: Donald Anderson
Total Time: 4–8 hours 15 minutes
Yield: 6–8 servings 1x

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Description

This slow cooker beef stew is rich and hearty with tender beef, potatoes, and carrots in a thick, cozy gravy.

Ingredients

Scale

2 pounds beef stew meat, cut into 1-inch pieces
3 tablespoons all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil (optional for browning)
1 yellow onion, chopped
3 carrots, sliced
3 celery stalks, sliced
1 1/2 pounds Yukon gold potatoes, chopped
3 cloves garlic, minced
3 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
1 cup frozen peas (optional)

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Instructions

Toss beef with flour, salt, and pepper. (Optional: brown in a skillet with oil 3 to 4 minutes for more flavor.)
Add onion, carrots, celery, potatoes, and garlic to slow cooker.
Add beef, broth, tomato paste, Worcestershire, thyme, and bay leaves. Stir.
Cook on LOW 8 hours or HIGH 4 to 5 hours until beef is tender.
Stir in peas for the last 10 minutes. Remove bay leaves and serve.

Notes

Thicker stew: Mix 2 tablespoons cornstarch with 2 tablespoons cold water; stir in and cook 10 minutes.
Make-ahead: Keeps 4 days refrigerated; freezes well.
Tools: Slow cooker, optional skillet.

Prep Time: 15 minutes
Cook Time: 4–8 hours
Category: Main
Method: Slow Cooker
Cuisine: American