This Slow Cooker Beef Stew is made by simmering beef, vegetables, and spices together in a crockpot to make this savory soup with fall-apart tender beef. It is the definition of comfort food, perfect for warming you up inside and out.
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Slow Cooker Beef Stew Recipe
Unlike our Classic Beef Stew, this is the best Beef Stew made in a Crockpot, which makes it a great set-it-and-forget-it meal! Slow-cook the stew for hours until the beef is fall-apart tender and full of flavor.
This beef stew recipe consists of hearty beef chuck roast and a variety of vegetables that soften to perfection while cooking. The flavors from all the ingredients meld together as the stew simmers low and slow, making the stew exactly what it should be — perfect. Serve this next to our Caesar Salad and Sourdough Bread for a complete dinner.
Ingredients for Beef Stew in the Slow Cooker
The ingredients are simple but work really well together. I also included some substitutions below so you can use what you have on hand.
- Beef Chuck Roast – Cut the roast into chunks using a knife or even kitchen shears, and then be sure they are all similarly sized for even cooking. You can substitute rump roast, bottom round, or “beef stew meat.” Look for a good amount of marbling (fat) in the meat.
- Vegetables – onion, carrots. You can add chopped celery and sauté briefly with the onion to soften and infuse the flavors. Green beans, mushrooms, frozen peas, and garlic are also great additions to this hearty stew. Sometimes I like to add 3/4 cup of frozen peas in the last 15 minutes of cooking.
- Potatoes – I use Yukon gold potatoes, but red potatoes and sweet potatoes are also great alternatives, as they have less starch and hold up well in a slow cooker. Add them peeled or unpeeled.
- Apple Cider or apple juice – adds the perfect level of sweetness. Be sure to use the juice, not the vinegar.
- Broth – tomato paste, beef stock or broth, salt, pepper, and bay leaf.
How to Cook Beef Stew in a Crockpot
One of the best parts about this hearty and comforting Slow Cooker Beef Stew is how easy it is to make. This hearty soup is the perfect make-ahead meal. Simply set it to stew in the morning and then walk away, and then it’ll be ready for you just in time for dinner.
- Brown the beef: Preheat a skillet on medium-high heat with oil then brown the beef on all sides, and then, once browned, remove the beef and place it in a separate dish.
- Sauté the onion: In the same skillet, sauté the onion in the leftover oil and beef juices.
- Combine all ingredients: Add soup ingredients into a 6 qt crockpot. Cook on high for 4 to 5 hours or low for 7 to 9 hours. Beef stew is cooked and ready when the beef is tender and falls apart easily when pierced with a fork.
- Season to taste: Remove bay leaves and season with salt and pepper to taste.
Tips for the Best Slow Cooker Beef Stew
Why settle on a regular beef stew when you can have an exceptional beef stew? Follow these tips to make your beef stew rich in flavor.
- Brown the beef and onions: Start by searing the beef and onions separately over medium-high heat. You don’t need to cook the beef all the way through yet—this step is just about getting that nice golden color and rich flavor.
- Adjust spices and vegetables: Mix in your favorite seasonings or vegetables to customize the stew. Worcestershire sauce, paprika, or sautéed celery are good choices. Use whatever you have on hand. If using frozen veggies, add them in the last 15-20 minutes of cooking.
- Avoid rushing the cooking process: Stew is one of those recipes that gets better the longer it cooks. Plan for at least 4 hours on high or 7 hours on low so the beef turns tender and juicy. If you rush it, the meat will end up chewy.
- Don’t Overcook: If the stew cooks too long (like overnight), the vegetables will break down and turn mushy.
How to Thicken Beef Stew
To thicken the stew, make a cornstarch slurry (mix 2 tablespoons cornstarch with 2 tablespoons of cold water, then stir it into the crockpot. Let it continue cooking for 10-15 minutes or until it has thickened up. Add a little at a time, or to your desired consistency. Keep in mind it will thicken slightly as it cools. Alternatively, you can dredge your beef pieces in 1 to 2 tablespoons of flour before browning the meat.
To thin beef stew – add more beef broth and season to taste.
To Serve Slow Cooker Beef Stew
Beef stew is incredibly easy to serve because it’s a meal in itself. It is loaded with protein, vegetables, and carbs all in one. To top it off, serve with Sourdough Bread, Crusty French Bread, or Soft Dinner Rolls on the side and dip the bread slices into the savory stew. Yum!
Alternatively, serve the beef stew as an option in a “soup and salad” dinner. For a salad, try Shaved Brussels Sprout Salad, Cobb Salad, or Sweet Potato Salad.
Crockpot beef stew is a great meal to make ahead, store, and reheat. Prepare the stew in the morning and have the slow cooker do all the hard work for you. You can also prepare it the night prior and follow the tips in the recipe card below to store and reheat the leftovers.
Slow Cooker Beef Stew
Ingredients
- 2 tbsp extra light olive oil, or high heat cooking oil
- 3 lb beef chuck roast, cut into 2 inch cubes
- 1 large yellow onion, diced
- 4 large carrots, cut into bite size pieces
- 1 lb Yukon potatoes, cut into bite size pieces
- 1/3 cup apple cider juice, (NOT vinegar)
- 3 tbsp tomato paste
- 3 cups beef broth
- 1 tsp ground black pepper
- 1 tbsp fine sea salt, or added to taste
- 2 bay leaves
- parsley, finely chopped, to serve
Instructions
- Preheat a skillet with oil. Once the oil is hot, add the beef in a single layer and saute until browned on both sides. Don't crowd the pan and cook beef in batches if needed. Remove and set aside.
- In the same skillet, sauté the onion until lightly browned, adding more oil if needed.
- Add all the ingredients to the slow cooker. Set it on high for 4 to 5 hours or on low for 7 to 9 hours.
- Remove bay leaves, season to taste, and serve garnished with parsley if desired. If a thicker stew is preferred, see notes below on thickening the stew.*
Notes
- Refrigerate: Refrigerate cooled stew in an airtight container for up to 3 days.
- Freeze: Once cooled, store the stew in an airtight container in the freezer for up to 4 months, leaving an inch of space in the container for expansion.
- How to Reheat: Thaw overnight, and then warm in a pot over medium heat until heated through.