Slow Cooker Beef Stew Recipe

There’s something about a hearty beef stew that just feels like a warm hug on a chilly day. The aroma of slow-cooked beef, rich broth, and tender vegetables simmering away for hours is enough to make anyone feel instantly cozy. This slow cooker beef stew is one of those meals that fills your kitchen with comforting scents, promising a delicious and satisfying dinner at the end of the day. It’s perfect for busy weeks when you need something hearty, wholesome, and easy—just set it and forget it!

One of the things I love about this stew is how the slow cooker does all the heavy lifting, giving you beautifully tender meat and rich flavors without a ton of effort. Plus, it’s flexible enough for weeknights or Sunday family dinners. The result is pure comfort food, and I can’t wait for you to give it a try!

this RECIPE

Why this beef stew is a must-try for chilly days

I first made this beef stew on a particularly cold winter evening, when all I wanted was a meal that felt like a big, warm blanket. You know those meals that just make you feel instantly at home? That’s exactly what this stew is. The slow cooker makes it nearly foolproof, allowing all those flavors to slowly mingle and deepen over hours. By the time it’s done, you’re left with a stew that’s rich, flavorful, and perfect for ladling over a bowl of mashed potatoes or alongside a crusty loaf of bread.

I remember the first time I served this, my family couldn’t believe how tender the beef was and how every bite seemed to melt in your mouth. They kept coming back for seconds—and thirds! It’s been a regular request ever since, especially on those frosty, blustery nights when nothing else seems to hit the spot.

A little background: beef stew through the ages

Beef stew, in some form or another, has been around for centuries, showing up in kitchens around the world. While many countries have their own versions, from the French “boeuf bourguignon” to Irish stew, the basic idea remains the same: slow-cooking beef with vegetables in a rich broth until it’s melt-in-your-mouth tender. The method is simple but effective, and that’s part of its universal appeal.

Over time, beef stew has evolved into a dish that can be as rustic or refined as you like, depending on the ingredients and techniques you use. In this version, the slow cooker takes away a lot of the stress, making it accessible even for those new to cooking or with limited time.

Let’s talk ingredients: building the flavor base

• Stew meat: The star of the show! Stew meat, usually from tougher cuts like chuck roast, becomes incredibly tender after slow cooking. If you can’t find pre-cut stew meat, feel free to buy a chuck roast and cut it yourself.
• Spices (black pepper, garlic salt, celery salt): These give the beef a nice punch of flavor. In a pinch, you can swap celery salt with regular salt or a pinch of ground celery seed.
• Flour: Helps create a crust on the beef when browning and also thickens the stew slightly. If you’re avoiding gluten, you can use a gluten-free flour blend.
• Olive oil and butter: These are for browning the beef and sautéing the onions, adding richness and depth. I prefer a mix of both for flavor.
• Beef broth and bouillon cubes: These provide the backbone of the stew’s savory, beefy flavor. If you’re watching your sodium intake, use a low-sodium broth.
• Worcestershire sauce and tomato paste: Both contribute umami, making the stew taste like it’s been simmering for even longer than it has.
• Carrots and Yukon gold potatoes: These add sweetness and substance. Baby potatoes work well because they hold their shape after hours of cooking.
• Bay leaves and rosemary: The herbs bring an aromatic depth, but feel free to substitute thyme if you prefer.
• Peas: Added at the end for a pop of color and sweetness. If you’re not a pea fan, try green beans or omit them altogether.

Kitchen gear: what you need (and what you can totally skip)

• Slow cooker: Obviously, the MVP of this recipe. Any standard 6-quart slow cooker should work perfectly. If you don’t have a slow cooker, you can use a Dutch oven and cook it low and slow in the oven.
• Large skillet: This is essential for browning the beef and sautéing the onions. It helps to develop those deep, caramelized flavors.
• Silicone spatula: This is great for deglazing the pan and making sure you get all those flavorful brown bits when you sauté the onions and garlic.
• Tongs: You’ll want these to flip the beef while browning.

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Prepping the meat: Start by cutting your stew meat into 1-inch cubes. Don’t worry about getting them perfect—just make sure any large chunks of fat are removed. Marbleized fat within the meat is totally fine, though!
2. Season and coat the beef: Toss the meat with black pepper, garlic salt, and celery salt. Then, sprinkle the flour over the beef. The flour helps brown the meat and thickens the stew later on.
3. Browning the meat: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Brown the meat in batches—this part is key! If you overcrowd the pan, the meat will steam instead of sear. It should take about 45 seconds per side. Once browned, transfer the beef to your slow cooker.
4. Sauté the onions and garlic: Reduce the heat to medium and melt 1 tablespoon of butter in the same skillet. Sauté the onions for about 5 minutes, then add the garlic and cook for another minute.
5. Add the remaining ingredients: Into the slow cooker go the beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary. Give it all a good stir to combine.
6. Cook low and slow: Set your slow cooker on low for 7 ½ to 8 hours, or high for 3 ½ to 4 hours. The longer, lower cook time will give you the most tender meat and fully developed flavors.
7. Finishing touches: About 15 minutes before the stew is done, add the peas. If you want a thicker stew, mix ¼ cup cold water with 3 tablespoons of cornstarch and stir it into the stew. Once the stew is finished cooking, swirl in the cold butter for a velvety finish.

Variations and adaptations: make it your own

• Gluten-free: Swap the flour for a gluten-free flour blend or cornstarch to coat the beef.
• Low-carb: Omit the potatoes and add more low-carb veggies like mushrooms or turnips.
• Vegetarian twist: For a veggie version, swap the beef for hearty mushrooms and use vegetable broth instead of beef broth. The umami from the Worcestershire and tomato paste will still give it a deep, savory flavor.
• Spice it up: Add a pinch of red pepper flakes or a chopped jalapeño for some heat.
• International flavors: Try adding a tablespoon of curry powder for a Middle Eastern twist, or soy sauce and ginger for an Asian-inspired stew.

Serving and presentation ideas

When it’s time to serve, ladle the stew into bowls and garnish with a sprinkle of fresh parsley for a bit of color. This stew is perfect on its own, but it’s also amazing served over mashed potatoes or alongside crusty bread for dipping. If you want to get a little fancy, you can serve it in bread bowls—always a hit at dinner parties!

Suggested drinks

With this rich and hearty stew, I like to pair it with something light and refreshing. A chilled glass of sparkling water with a squeeze of lemon works beautifully to cleanse the palate. If you’re in the mood for something more comforting, a warm cup of spiced apple cider adds a lovely seasonal touch. For a bright, slightly tangy option, cranberry juice spritzers with a sprig of rosemary make a great complement.

Storage and reheating tips

Got leftovers? Lucky you! Beef stew tastes even better the next day after the flavors have had more time to meld. Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove over medium heat until it’s heated through. You can also reheat individual portions in the microwave—just make sure to stir halfway through so everything heats evenly.

If you want to freeze it, let the stew cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months. Just thaw it overnight in the fridge and reheat as usual.

Adjusting for different serving sizes

This recipe makes about 6-8 servings, but you can easily adjust it for smaller or larger crowds. If you’re cooking for two, you can halve the ingredients and keep the cooking time the same. For a bigger crowd, just double the ingredients, but note that you might need a larger slow cooker or cook it in two batches.

FAQ

1. Can I make this stew in advance? Yes! In fact, the flavors only get better with time. Make it a day ahead, store it in the fridge, and reheat before serving.

2. Can I use a different type of meat? Absolutely! If you’re not a fan of beef, try using lamb or even chicken thighs. Just adjust the cooking time for the protein.

3. How do I make this stew thicker? You can thicken the stew by mixing ¼ cup of cold water with 3 tablespoons of cornstarch and stirring it into the stew near the end of cooking.

4. Do I have to brown the meat first? While you can technically skip this step, browning the meat adds a ton of flavor and creates a deeper, richer stew.

5. Can I add more vegetables? Of course! Feel free to toss in other veggies like parsnips, mushrooms, or green beans.

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