There’s nothing cozier on a cold day than coming home to a slow cooker full of beef stew. This Slow Cooker Beef Stew is loaded with fall-apart tender beef, carrots, potatoes and celery in a rich, glossy gravy. A few minutes of prep in the morning is all it takes; the slow cooker does the rest.
It’s the ultimate comfort food for busy weeknights, Sunday dinners and holiday weekends.
Why You’ll Love This Beef Stew
- Set it and forget it. About 20 minutes of prep.
- Fall-apart tender beef after hours of slow cooking.
- Thick, rich gravy — not watery.
- Freezer-friendly and even better the next day.
Ingredients
- Beef chuck roast – 3 lb (1.35 kg), cut into 1½-inch cubes.
- All-purpose flour – ¼ cup.
- Salt and pepper – 1½ tsp salt, 1 tsp black pepper.
- Olive oil – 2 tablespoons.
- Onion – 1 large, chopped.
- Garlic – 4 cloves, minced.
- Tomato paste – 2 tablespoons.
- Beef broth – 4 cups (1 liter).
- Worcestershire sauce – 2 tablespoons.
- Carrots – 4, cut into chunks.
- Baby potatoes – 1½ lb (680 g), halved.
- Celery – 3 stalks, sliced.
- Herbs – 1 tsp dried thyme and 2 bay leaves.
- Cornstarch – 2 tablespoons mixed with 3 tablespoons cold water (optional, to thicken).
- Fresh parsley – For garnish.
How to Make Slow Cooker Beef Stew
1. Coat and sear the beef
Toss the beef with the flour, salt and pepper. Heat the oil in a large skillet over medium-high heat and sear the beef in batches until browned on all sides, about 5 minutes per batch. Transfer to the slow cooker.
2. Build the flavor
In the same skillet, cook the onion for 3 minutes, then add the garlic and tomato paste and cook for 1 minute. Pour in 1 cup of the broth and scrape up the browned bits, then pour everything into the slow cooker.
3. Add everything else
Add the remaining broth, Worcestershire sauce, carrots, potatoes, celery, thyme and bay leaves. Stir gently.
4. Slow cook
Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is fork-tender.
5. Thicken and serve
Remove the bay leaves. For a thicker gravy, stir in the cornstarch slurry and cook on HIGH for 15 more minutes. Garnish with parsley and serve with crusty bread.
Tips for the Best Beef Stew
- Use chuck roast. Its marbling turns tender during long cooking.
- Don’t skip searing. It adds deep, rich flavor.
- Cut vegetables large so they don’t turn mushy.
- Season at the end once the flavors have concentrated.
Variations
- Extra-rich gravy: Stir in 1 tablespoon of balsamic vinegar with the broth for deeper flavor.
- Add mushrooms: Stir in 8 oz sliced mushrooms with the vegetables.
- Instant Pot: Pressure cook on high for 35 minutes with a 10-minute natural release.
How to Store and Freeze
Refrigerate leftovers in an airtight container for up to 4 days. Freeze for up to 3 months (potatoes may soften slightly). Reheat on the stove until hot.
Frequently Asked Questions
Do I have to brown the beef?
It’s optional, but searing gives the stew a much deeper flavor and thicker gravy.
Why is my beef tough?
It needs more time. Keep cooking until it shreds easily with a fork.
Can I use stew meat?
Yes, pre-cut stew meat works; just trim any large pieces of fat.
More Cozy Recipes You’ll Love
PrintSlow Cooker Beef Stew
Fall-apart tender beef, carrots, potatoes and celery slow cooked in a rich, thick gravy. The ultimate cozy dinner.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 3 lb (1.35 kg) beef chuck roast, cut into 1½-inch cubes
- ¼ cup all-purpose flour
- 1½ tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 4 cups (1 L) beef broth
- 2 tbsp Worcestershire sauce
- 4 carrots, cut into chunks
- 1½ lb (680 g) baby potatoes, halved
- 3 celery stalks, sliced
- 1 tsp dried thyme
- 2 bay leaves
- 2 tbsp cornstarch + 3 tbsp cold water (optional)
- Fresh parsley, for garnish
Instructions
- Toss beef with flour, salt and pepper. Sear in hot oil in batches until browned; transfer to the slow cooker.
- Cook onion 3 minutes, add garlic and tomato paste for 1 minute, deglaze with 1 cup broth and add to the slow cooker.
- Add remaining broth, Worcestershire, carrots, potatoes, celery, thyme and bay leaves.
- Cook on LOW 8–9 hours or HIGH 4–5 hours until beef is tender.
- Remove bay leaves. Stir in cornstarch slurry and cook on HIGH 15 minutes to thicken. Garnish with parsley.
Notes
- Chuck roast gives the most tender result.
- Freezes well for up to 3 months.