This Slow Cooker Beef Stew is made by simmering beef, vegetables, and spices together in a crockpot to make a tender and savory soup. 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
It’s so simple to create this savory, filling meal with only a few ingredients tossed into a slow cooker. These beef stew ingredients may surprise you, but trust me, they come together in an irresistible dish!
- 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.
- Vegetables – onion, carrots, potatoes
- Apple Cider – This adds the perfect level of sweetness without tasting sweet, but just be sure to use the juice, not the vinegar.
- Broth – tomato paste, beef broth, salt, pepper and bay leaf
Substitutions
If you don’t have the exact ingredients the recipe calls for on hand, here are some alternatives or additions to make your beef stew turn out great regardless.
- Beef: If you don’t have chuck roast, you can substitute rump roast, bottom round, or “beef stew meat.” These cuts are typically more tough and full of connective tissue, but when slow-cooked, they become perfectly tender. Look for a good amount of marbling (fat) in the meat. More marbling means the meat will be melt-in-your-mouth delicious.
- Potatoes: The best potatoes for beef stew are Yukon gold potatoes. 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.
- Tomato paste: If you’re out of tomato paste, you have a few options. For every 1 tablespoon of tomato paste, use 3 tablespoons of tomato puree or sauce. Or, add an equal amount of ketchup (although ketchup does have a slightly sweeter flavor)
- Vegetables: Add chopped celery and garlic and sauté briefly with the onion to soften and infuse the flavors. Green beans, mushrooms, and frozen peas are also great additions to this hearty stew.
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 crockpot. Cook on high for 4 hours or low for 7 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: For the best flavor and color, make sure to separately sauté and brown the beef and onions over medium-high heat. If the meat seems raw in the center, don’t worry because it will finish cooking while stewing. If you’re pressed for time, you can add these ingredients raw, but browning them really improves the flavor and texture.
- Adjust spices and vegetables: Feel free to add any of your favorite spices or vegetables to diversify the stew. A splash of Worcestershire sauce, a sprinkle of paprika, and sautéed celery are great options. Use what you have in your pantry and refrigerator.
- Avoid rushing the cooking process: For the most tender and flavorful meat, cook the stew long enough, from 4 (on high) to 7 hours (on low). If you’re wondering why beef is still chewy in the slow cooker, it may be because you rushed the cooking process (skip browning the meat or shorten stew cooking time). The meat can remain tough. The longer the stew cooks, the softer the meat will be.
- Limit cooking time: If the stew cooks for too long (such as overnight), the vegetables can become too tender. Overcooked vegetables will fall apart extremely easily and turn your stew into mush. If you plan to leave the stew in the crockpot, place the setting on “keep warm” after the stew has finished cooking.
How to Thicken Beef Stew
To thicken the stew, make a cornstarch slurry (mix 1 teaspoon cornstarch and 1 Tbsp cold water to start) and add to the crockpot at the end. Mix and stew for about 10 minutes or until thickened. Alternatively, add a tablespoon or two of all-purpose flour when initially browning the meat.
To thin beef stew – add more beef broth and season to taste.
What size crockpot is best for beef stew?
This will fit into a 6-quart or larger slow cooker. We used an 8-quart slow cooker.
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 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 Roasted Sweet Potato Kale Salad.
Make-Ahead
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 these tips to store and reheat the leftovers.
- Refrigerator: To store for up to three days, refrigerate cooled beef stew in an airtight container.
- Freezer: Beef stew freezes really well. To freeze for up to four months, pour beef stew into airtight containers, allowing about an inch of space on top to compensate for expansion when freezing.
- Reheating: To reheat from the refrigerator, pour beef stew into a pot and heat over medium-low heat, stirring frequently until the soup is warmed through. Then to reheat from frozen, thaw overnight in the fridge or thaw on the stovetop over low heat, stirring frequently.
More Hearty Beef Recipes
- Beef Stroganoff
- Beef and Broccoli Stir Fry
- Beef Tenderloin with Mushroom Sauce
- Prime Rib Roast
- Beef Barley Soup
- Slow Cooker Beef Roast
- Meatloaf Recipe
- Beef Chili Recipe
- Sloppy Joes
Slow Cooker Beef Stew Recipe
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 hours or on low for 7 hours.
- Remove bay leaves, season to taste, and serve garnished with parsley if desired.
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.
Nutrition Per Serving
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I have seen a lot of comments about not having apple cider or the expense. Just wanted to share in case this helps. I keep the single serve packets of apple cider mix around. I have made this using those in a pinch and they work just fine. I mix up a mug and measure out the 1/3 cup. They aren’t expensive and Last a long time.
Thank you so much for sharing that with us, Pj!
Mine is almost done cooking in my slow cooker, and I’m really excited to try it! By my stupid mistake, I added apple cider vinegar but luckily, I didn’t add a 1/3 cup and I tasted a bit of the broth on my finger and holy moly it tastes great! I can’t wait to try everything together and I’m so glad I found this recipe!
Have you ever used plastic liner on the crockpot?
My son uses slow cooker or crockpot alot .
I’m concerned about plastic liner.
Hi there, I haven’t tested that yet to advise.
I use plastic crockpot liners when cooking in mine. I have made this recipe a couple of times now with a liner and it turned out delicious. Once the stew is done I transfer the remaining uneaten stew into containers.
Thank you so much for sharing that with us.
I use them all the time and it makes cleanup so much easier. They’re great!
The lactic liners are great. I use them in the crock pot regularly!
This stew is delicious and SO easy to make! No it’s not gonna have “gravy”, it’s not supposed to, but the liquid is thick enough to be a sauce, and great soaked up with a side of crusty bread! Thank you, Natasha! Your recipes have become my go-to ♥️
Thank you for your good comments and feedback!
Disappointed with how this turned out and was surprised given how many 5 stars it received. Cooked for 4 hours on high in slow cooker and it needs at least another hour. It is also extremely runny – not stew like at all.
Hi Jenna, I’m sorry to hear it didn’t hit the mark for you. Make sure you read through our section in the post titled: How to Thicken Beef Stew – this should help.
Best stew and so easy to make. I used three (8oz) steaks and they turned out so tender after slow cooking. I think next time I’ll add peas at the end. Other than that, perfect recipe.
So glad you loved it, Diana.
I replaced 1 cup of beef broth with red wine and added 3 crushed garlic cloves (because I couldn’t imagine a stew without any garlic at all), but kept it exactly the same beyond that. The apple cider really is the secret ingredient that makes it POP.
I’m so happy you enjoyed that. Thank you for sharing that with us, Mikayla!
I’m making this today for dinner! If I don’t have apple cider juice, could I use regular apple juice?
Hi Shannon. That would be fine. I hope you love the recipe!
Is there a substitution for the apple cider juice? It’s not something I have regularly.
Hi Dina, we prefer it with apple cider juice, but you can try omitting it. Here’s what one of our readers wrote ” I also didn’t have apple cider or tomato paste but used red wine vinegar and 6tbsp tomato sauce instead. Would definitely make again!!” I hope that helps.
How would you add fresh mushrooms? Would you sauté them first to release their liquid before adding them to the crockpot, so the stew isn’t too “soupy”? Or just throw them in?
Thanks in advance!
Hi Lisa! Either way would work. Let us know how you like the recipe if you experiment with it.
My mother has been cooking her entire adult life–which started younger than most of us. Marrying my dad at 16 and living on her own, she’s been cooking forever. She’s also pretty darn good at it. She’s currently undergoing radiation for breast cancer (she’s doing great!) and though I am far from perfect, I’m doing my best to send her meals now and then so that she doesn’t have to think about cooking after daily treatment. She said this was the best beef stew she’s ever had in her entire life. That is some high praise from my mom. The only thing I did different was add a packet of beefy onion soup mix to the crock. This is a keeper!
Aww, that’s so thoughtful of you Amy! I bet these home cooked meals bring her so much comfort. Blessings to you all!
Do I have to buy and cut a chuck roast? Can I just use stew meat? Thanks 😊
Hi Mary! See my notes above, “If you don’t have chuck roast, substitute rump roast, bottom round, or “beef stew meat.” These cuts of beef are typically more tough and full of connective tissue, but when slow-cooked, they become perfectly tender. Look for a good amount of marbling (fat) in the meat. More marbling means the meat will be melt-in-your-mouth delicious.” I hope that helps!
This is quite literally the best beef stew recipe I’ve made in years. One thing I like is a thicker gravy broth in my stew, this was a think broth like a soup. Can you offer advice on how to achieve this without it being a true gravy? Thank you
Thanks, Angela. To thicken the stew, make a cornstarch slurry (start with 1 teaspoon cornstarch and 1 Tbsp cold water) and add to the crockpot at the end. Mix and stew for about 10 minutes or until thickened. Alternatively, add a tablespoon or two of flour when initially browning the meat.
please save the vinegar for the BBQ chicken—her recipe of that is WOW WONDERFUL too
Not sure if this recipe needs the added expense of the apple cider juice. But, the recipe is very good. My husband couldn’t get over how good the broth tasted. Thank you for the recipe!
I’m so glad you enjoyed it, Tish! That’s so great!
As a cook of 50+ years, I have a few suggestions. Season the meat with salt and pepper prior to cooking. Always season your protein prior to cooking. While cooking the onions, I added some mushrooms and at the end of the cook in the skillet, I put the tomato paste in the skillet to brown, slightly. A Lidia Bastianich tip. Also the recipe doesn’t indicate if the beef broth is salted or not. I have started using unsalted broth to ensure I don’t get my dish too salty, something I have previously done. Thanks for the recipe!
Thanks for sharing, Anne.
So I wasn’t able to add the apple cider, because as I decided to change the recipe I was using the morning of, I didn’t have any, and I also did not have tomato paste on hand, but, I seasoned and the beef and coated in flour before searing, and I also sprinkled flour on veggies ( help to thicken the stew while it cooks ), and I DID want some acid in there, and the only thing I really had on hand that I could think to use was tomatoe sauce. I only added like 1/4 cup. Also added cayenne pepper and a splash of worcestshire…..delicious!!! Next time though, I will make sure I have apple cider and tomato paste on hand, as I’d really like to try it with the juice.
Hi Angela! That’s great, I’m glad it turned out. You’ll love the original recipe too.
I have never liked beef stew but this recipe has changed my mind – it was delicious!! I honestly don’t know how you remain so kind when replying to some people’s comments – especially the comments where people get sideways with you because they didn’t pay attention to the instructions. I have ADHD and even I saw the NOT apple cider vinegar!! Anyway, your recipes are always amazing and your kindness is greatly appreciated – by those not trying to rewrite your recipe. 😂
Hi Susan! Thank you so much for the wonderful feedback. I’m so glad you enjoyed the recipe!
Love the basics of your recipe! Making this today for Father’s Day (hubby’s fav). I’ve added the following: Beef Stew seasoning packet, Brown gravy packet, red wine, garlic (chopped), celery, mushrooms (sliced), used baby carrots. I drudged the meat in flour before browning (don’t crowd in the pan). The last hour I will add frozen peas and pearl onions. Happy Father’s Day to all the amazing fathers!
Thanks for your your good comments and feedback, Laura! I hope you’ll love all of our recipes that you will try.
Just made tonight. Flavor is excellent. Just wonder how to thicken all the liquid. Maybe take a cup and put on the stove with cornstarch added. Added peas as others suggested. Will definitely try again. Maybe lower beef broth too?! Thanks Natasha!
Hello Debbie, I recommend reading this part in the recipe “How to Thicken Beef Stew” I hope that helps.
Absolutely delicious and easy to make. The lamb stew with red wine recipe has more depth but this one is not far behind. I find using chicken stock makes the broth less heavy. Thank you for this recipe.
Hello Nikolai, you’re much welcome! Thank you for your excellent comments and feedback, we’re so glad that you enjoyed this recipe!