There’s nothing quite like coming home to the aroma of a hearty, slow-cooked beef stew simmering away all day. This Slow Cooker Beef Stew Recipe is a cozy, comforting classic—filled with tender chunks of beef, melt-in-your-mouth vegetables, and a deeply flavorful broth that thickens into the perfect gravy. Whether you’re planning a family dinner, a winter warm-up, or simply want a set-it-and-forget-it meal, this recipe delivers reliable results every time. Slow cookers remove the guesswork, making this stew ideal for beginners and seasoned home cooks alike.
Prep & Cook Times
- Prep Time: 20 mins
- Cook Time: 7 hrs (Low) or 4 hrs (High)
- Total Time: 7 hrs 20 mins
- Servings: 6
- Yield: 1 large pot of beef stew
Ingredients
- 2 pounds beef stew meat, cut into 1-inch cubes
- 3 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons olive oil
- 4 cups beef broth
- 4 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and cubed
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 celery stalks, sliced
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 cup frozen peas (added at the end)
Optional Flavor Add-Ins:
- 1 cup red wine (replace equal amount of broth)
- 1 teaspoon smoked paprika
- 8 ounces sliced mushrooms
Directions
- Optional but recommended: Sear the beef.
Heat olive oil in a skillet over medium-high heat. Toss beef cubes in flour and shake off excess. Sear beef in small batches until browned on all sides. This step adds rich flavor but can be skipped if you’re short on time. - Load the slow cooker.
Add browned beef, carrots, potatoes, onion, celery, garlic, tomato paste, Worcestershire sauce, herbs, salt, pepper, and broth to the slow cooker. Stir to combine and ensure the tomato paste dissolves into the liquid. - Cook the stew.
- Low setting: 7–8 hours
- High setting: 4–5 hours
The beef should be fork-tender and the vegetables soft but not mushy.
- Thicken the broth (optional).
If the stew seems thin, mix 1 tablespoon flour or cornstarch with 2 tablespoons cold water. Stir into the slow cooker during the last 20–30 minutes of cooking. - Add peas.
Stir in frozen peas about 10 minutes before serving. - Taste and adjust.
Add extra salt, pepper, or herbs if desired. Remove bay leaves before serving.
Tips for Best Results:
- Cut vegetables evenly so they cook at the same rate.
- Avoid lifting the lid often, as it slows cooking time.
- Use Yukon Gold potatoes for a creamier texture and to prevent mushiness.
- If adding mushrooms or wine, do so at the beginning for deeper flavor.
Nutrition Facts (per serving) — Estimated Values
- Calories: 395
- Protein: 36g
- Carbohydrates: 28g
- Fat: 15g
- Saturated Fat: 4g
- Cholesterol: 98mg
- Sodium: 780mg
- Fiber: 4g
- Sugar: 5g
Pro Tip:
If you don’t already own a slow cooker—or if yours has seen better days—this recipe is the perfect reason to upgrade. A high-quality slow cooker doesn’t just make stew tender and flavorful; it also offers better temperature control, even heating, and convenient programmable settings that help you “set it and forget it” with confidence. Investing in a reliable model can elevate every future soup, roast, and stew you make. If you’re ready to explore top-rated options, click the button below to browse slow cookers on Amazon and find the one that fits your kitchen best.
Conclusion
This Slow Cooker Beef Stew Recipe is the kind of comforting, wholesome meal that brings everyone to the table. With minimal prep and hands-off cooking, it's perfect for busy weeknights, cozy weekends, or meal-prepping hearty leftovers. The slow cooker does all the work—transforming simple, budget-friendly ingredients into a rich, flavorful stew your family will request again and again. Serve it with warm bread, biscuits, or over rice for the ultimate comfort meal.
