Slow cooker beef stew combines tender chunks of beef, potatoes, carrots, celery, and peas in a thick, savory broth. The long cooking time allows chuck roast to soften while the vegetables absorb the flavors of beef broth, tomato paste, herbs, and Worcestershire sauce.
Browning the beef before adding it to the slow cooker creates a richer flavor, while a simple cornstarch slurry thickens the cooking liquid near the end. The result is a hearty one-pot meal with plenty of beef and vegetables in every serving.
Prepare the ingredients in the morning and let the stew cook slowly until dinner.
Why You’ll Love This Recipe
- Chuck roast becomes tender during the long cooking time.
- Potatoes, beef, and vegetables cook together in one slow cooker.
- Browning the beef develops a deeper, more savory flavor.
- The gravy is thickened near the end, allowing control over its consistency.
- The stew can be prepared ahead and reheats well.
- Leftovers can be refrigerated or frozen for another meal.
Ingredients
- 2 1/2 pounds boneless beef chuck roast: Cut into 1 1/2-inch pieces for tender, flavorful stew meat.
- 1 1/2 teaspoons kosher salt: Seasons the beef and broth.
- 1 teaspoon ground black pepper: Adds mild warmth.
- 3 tablespoons all-purpose flour: Lightly coats the beef and helps the broth develop body.
- 2 tablespoons olive oil: Used to brown the beef.
- 1 large yellow onion, diced: Adds sweetness and savory depth.
- 4 garlic cloves, minced: Flavor the stew broth.
- 2 tablespoons tomato paste: Adds concentrated flavor and helps deepen the color.
- 4 large carrots, peeled and cut into 1-inch pieces: Add sweetness and texture.
- 3 celery stalks, cut into 1-inch pieces: Provide a familiar savory flavor.
- 1 1/2 pounds baby Yukon Gold potatoes: Hold their shape while developing a creamy center.
- 3 cups low-sodium beef broth: Forms the base of the stew.
- 1 tablespoon Worcestershire sauce: Adds savory complexity.
- 1 teaspoon dried thyme: Complements the beef and vegetables.
- 1/2 teaspoon dried rosemary: Adds an earthy herbal note.
- 2 bay leaves: Slowly flavor the broth.
- 1 cup frozen peas: Add color and sweetness near the end.
- 2 tablespoons cornstarch: Thickens the broth.
- 2 tablespoons cold water: Combines with the cornstarch to make a slurry.
- 2 tablespoons chopped fresh parsley, optional: Adds freshness before serving.
Ingredient Substitutions
- Beef chuck roast: Packaged stew meat can be used, although the pieces may vary in size and tenderness.
- Yukon Gold potatoes: Substitute baby red potatoes or peeled Russet potatoes cut into large pieces.
- All-purpose flour: Use a gluten-free all-purpose flour blend, or omit it and rely on the cornstarch slurry.
- Beef broth: Beef stock can be used for a richer flavor.
- Frozen peas: Substitute frozen green beans or omit them.
- Dried thyme and rosemary: Use 1 tablespoon chopped fresh thyme and 1 teaspoon chopped fresh rosemary.
- Worcestershire sauce: Soy sauce or tamari can provide similar savory depth.
- Olive oil: Use avocado oil or another neutral cooking oil suitable for high heat.
How to Make Slow Cooker Beef Stew
- Prepare the beef.
Trim any large, firm pieces of exterior fat from the chuck roast. Cut the beef into approximately 1 1/2-inch pieces and pat them dry with paper towels. - Season and flour the beef.
Place the beef in a large bowl. Add the salt, black pepper, and flour. Toss until every piece is lightly coated. - Brown the first batch.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half of the beef in a single layer. Cook for 2 to 3 minutes per side, until browned. Transfer it to the slow cooker. - Brown the remaining beef.
Add the remaining tablespoon of oil and brown the second batch. Avoid crowding the skillet, which can cause the meat to steam instead of brown. Transfer the beef to the slow cooker. - Cook the onion.
Reduce the skillet heat to medium. Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until it begins to soften. - Add the garlic and tomato paste.
Stir in the garlic and tomato paste. Cook for about 1 minute, stirring constantly, until fragrant and slightly darkened. - Deglaze the skillet.
Pour 1 cup of beef broth into the skillet. Scrape the bottom with a wooden spoon to release the browned pieces. Pour everything into the slow cooker. - Add the vegetables.
Add the carrots, celery, and potatoes. Leave small baby potatoes whole and cut larger ones in half so the pieces are similar in size. - Add the broth and seasonings.
Pour in the remaining 2 cups of beef broth and the Worcestershire sauce. Add the thyme, rosemary, and bay leaves. Stir gently to distribute the ingredients. - Slow-cook the stew.
Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours. The stew is ready for the final steps when the beef is fork-tender and the potatoes are cooked through. - Add the peas.
Remove and discard the bay leaves. Stir the frozen peas into the stew during the final 15 minutes of cooking. - Thicken the broth.
Whisk the cornstarch and cold water together in a small bowl until smooth. Stir the slurry into the stew. Cover and cook on high for 10 to 15 minutes, until the broth thickens. - Adjust the consistency and seasoning.
If the stew is too thick, add a small amount of broth. Taste and adjust the salt and black pepper as needed. - Serve the stew.
Ladle the stew into bowls and garnish with chopped parsley, if using. Serve hot.
Tips for the Best Slow Cooker Beef Stew
- Use chuck roast rather than a very lean cut of beef. Its connective tissue softens during slow cooking.
- Cut the beef into similarly sized pieces so it cooks evenly.
- Pat the beef dry before coating and browning it.
- Brown the meat in batches to avoid overcrowding the skillet.
- Keep the potato and carrot pieces relatively large so they maintain their shape.
- Add frozen peas near the end so they retain their color and texture.
- Mix the cornstarch with cold water before adding it to prevent lumps.
Common Mistakes to Avoid
Using Beef That Is Too Lean
Lean beef can become dry during a long cooking time. Chuck roast provides better flavor and tenderness.
Crowding the Skillet
Too much beef in the skillet lowers the temperature and causes the meat to release water. Brown it in two or more batches.
Cutting the Vegetables Too Small
Small potato and carrot pieces may break down before the beef becomes tender. Cut them into sturdy, evenly sized pieces.
Adding the Peas at the Beginning
Peas need only a short cooking time. Adding them too early can make them dull and overly soft.
Adding Cornstarch Directly to the Stew
Dry cornstarch forms lumps when added to hot liquid. Whisk it with cold water before stirring it into the slow cooker.
Variations
Red Wine Beef Stew
Replace 1 cup of the beef broth with dry red wine. Use the wine to deglaze the skillet after cooking the onion and tomato paste.
Mushroom Beef Stew
Add 8 ounces of quartered cremini mushrooms during the final 2 hours of cooking on low.
Guinness Beef Stew
Replace 1 cup of the beef broth with 1 cup of stout beer. Its roasted flavor pairs well with beef and root vegetables.
Extra-Vegetable Beef Stew
Add parsnips, turnips, or green beans. Cut root vegetables into large pieces and add green beans during the final 30 minutes.
Beef Stew Without Potatoes
Omit the potatoes and serve the stew over mashed potatoes, egg noodles, rice, or creamy polenta.
What to Serve With Slow Cooker Beef Stew
- Crusty bread or dinner rolls
- Southern-style cornbread
- Buttermilk biscuits
- A simple green salad
- Roasted Brussels sprouts
- Steamed green beans
How to Store
Allow the stew to cool before transferring it to an airtight container. Refrigerate for 3 to 4 days. The flavor may deepen during storage as the beef and vegetables sit in the broth.
Reheat the stew in a covered saucepan over medium-low heat, stirring occasionally. Add a splash of broth or water if the gravy becomes too thick. Individual portions can also be reheated in the microwave.
Beef stew can be frozen for up to 3 months. The potatoes may develop a slightly grainy texture after thawing, but the beef and gravy generally freeze well. Thaw the stew overnight in the refrigerator before reheating.
Frequently Asked Questions
What type of beef is best for slow cooker beef stew?
Chuck roast works especially well because it contains marbling and connective tissue that become tender during slow cooking.
Do I have to brown the beef first?
No, but browning develops additional flavor and improves the color of the finished stew. The beef can be added directly to the slow cooker when preparation time is limited.
Can I use packaged stew meat?
Yes. Check the pieces and cut any unusually large ones so they cook at the same rate. Packaged stew meat may contain more than one cut of beef, so tenderness can vary.
Why is my stew meat tough?
The beef probably needs more cooking time. Continue cooking until a fork enters the meat easily. Adding more liquid will not soften beef that has not cooked long enough.
Can I add the potatoes later?
Yes. If you prefer firmer potatoes, add them halfway through the cooking time. Cut them into consistent pieces so they finish together.
How can I make the stew thicker?
Stir in the cornstarch slurry and cook on high for 10 to 15 minutes. Additional slurry can be added in small amounts if a thicker consistency is desired.
Can I prepare the stew the night before?
Yes. Cut the meat and vegetables and store them separately in the refrigerator. The beef can also be browned ahead. Assemble the stew in the slow cooker immediately before cooking.
Final Thoughts
Slow cooker beef stew is a hearty one-pot meal with tender beef, vegetables, and a thick savory broth. Browning the chuck roast and cutting the vegetables into substantial pieces add flavor while helping every ingredient maintain the proper texture.