Slow Cooker Beef Stew is the definition of comfort food. Tender chunks of beef, hearty vegetables, and a rich, deeply flavored broth come together slowly to create a meal that feels warm, satisfying, and timeless. The beauty of this dish is in its simplicity — minimal prep, one pot, and hours of hands-off cooking that result in melt-in-your-mouth meat and perfectly developed flavor. Whether you’re feeding your family on a busy weekday or preparing a cozy weekend dinner, this slow cooker beef stew delivers every time.

Ingredients

A great beef stew starts with the right ingredients. Each component builds layers of flavor and texture.

Main Ingredients

• 2 pounds beef chuck, cut into 1½-inch cubes
• 4 large carrots, sliced
• 3 medium potatoes, peeled and cubed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 cups beef broth
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 2 tablespoons olive oil
• 3 tablespoons all-purpose flour

Optional Add-Ins

• 1 cup celery, chopped
• 1 cup mushrooms
• 1 cup frozen peas (added at the end)
• ½ cup red wine (for deeper flavor)

Why These Ingredients Work

Beef chuck: The best cut for slow cooking because it becomes incredibly tender over time.
Potatoes: Add heartiness and naturally thicken the stew.
Tomato paste & Worcestershire sauce: Provide depth and umami.
Herbs: Infuse the broth with classic stew flavor.
Flour: Helps create a rich, thick consistency.

How To Make Slow Cooker Beef Stew

This method ensures your stew is rich, thick, and full of flavor.

Step 1: Sear the Beef

Heat olive oil in a skillet over medium-high heat.

Toss the beef cubes in flour, salt, and pepper, then sear them in batches until browned on all sides.

Why this matters:
Searing locks in flavor and adds a caramelized crust that makes the stew taste restaurant-quality.

Step 2: Layer the Ingredients

Place in the slow cooker:

• Potatoes
• Carrots
• Onion
• Celery (if using)

Add the browned beef on top.

Step 3: Build the Broth

In a bowl, mix together:

• Beef broth
• Tomato paste
• Worcestershire sauce
• Garlic
• Thyme
• Rosemary

Pour over the meat and vegetables.

Add bay leaves.

Step 4: Slow Cook

Cook on:

• LOW for 8–9 hours
  or
• HIGH for 4–5 hours

The longer, slower cooking time gives the best texture and flavor.

Step 5: Add Final Ingredients

During the last 30 minutes:

• Add frozen peas
• Adjust seasoning
• Remove bay leaves

If you want a thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons water and stir it in.

Step 6: Serve Hot

Ladle into bowls and garnish with fresh parsley.

You Must Know

These key tips will guarantee success.

1. Choose the Right Cut of Beef

Chuck roast is ideal because it becomes tender and flavorful.

2. Low and Slow Is Best

Cooking on LOW gives the most tender meat.

3. Don’t Skip the Sear

It adds depth you cannot achieve by slow cooking alone.

4. Cut Vegetables Evenly

This ensures they cook at the same rate.

5. Add Peas at the End

They only need a short time to warm through.

Topping Variations

Take your beef stew to the next level with these toppings.

1. Fresh Herbs

Parsley, thyme, or rosemary add brightness.

2. Crusty Bread Crumbs

For a rustic texture.

3. Shredded Parmesan

Adds a savory finish.

4. Sour Cream Swirl

Creates a creamy, tangy contrast.

5. Cheddar Cheese

For an extra comforting bowl.

6. Cracked Black Pepper

Enhances the rich flavors.

Make It A Meal

Turn your slow cooker beef stew into a full dining experience.

Best Bread Pairings

• Crusty artisan bread
• Garlic bread
• Buttermilk biscuits
• Dinner rolls

Serve Over

• Mashed potatoes
• Buttered egg noodles
• Steamed rice
• Creamy polenta

Add a Side Dish

• Simple green salad
• Roasted green beans
• Honey-glazed carrots
• Coleslaw

Pro Tips

These expert tips will elevate your stew.

1. Deglaze the Pan

After searing, pour a little broth into the skillet and scrape up the browned bits. Add this to the slow cooker for extra flavor.

2. Use Red Wine for Depth

Replace ½ cup of broth with red wine.

3. Don’t Overfill the Slow Cooker

Keep it at about ¾ full for even cooking.

4. Layer Root Vegetables on the Bottom

They take longer to cook.

5. Taste Before Serving

Slow cooking mellows salt and spices.

6. Make It the Day Before

Beef stew tastes even better the next day.

7. Freeze for Later

Store in freezer-safe containers for up to 3 months.

Recipe FAQs

What is the best beef for slow cooker stew?

Beef chuck is the top choice because it becomes tender and flavorful.

Why is my beef still tough?

It needs more cooking time. Tough beef means the connective tissue hasn’t broken down yet.

How do I thicken the stew?

Use:

• Flour on the beef before searing
• Cornstarch slurry at the end
• Mashed potatoes stirred into the broth

Can I put raw beef in the slow cooker?

Yes, but searing first gives much better flavor.

Can I make this without potatoes?

Absolutely. Substitute with:

• Sweet potatoes
• Turnips
• Parsnips

How long does it last in the fridge?

Up to 4 days in an airtight container.

Can I cook it overnight?

Yes. Cook on LOW for best results.

Is it gluten-free?

Use cornstarch instead of flour and ensure your Worcestershire sauce is gluten-free.

Final Thoughts

Slow Cooker Beef Stew is a timeless dish that never goes out of style. It’s rich, hearty, and incredibly satisfying, with tender beef and perfectly cooked vegetables in a deeply flavorful broth. The slow cooker transforms simple ingredients into a meal that tastes like it simmered all day — because it did.

It’s perfect for family dinners, meal prep, cold weather comfort, or serving a crowd. Once you master this recipe, it will become a regular in your kitchen rotation because it’s reliable, customizable, and always delicious.

Slow Cooker Beef Stew

Print Recipe

This traditional Beef Stew is loaded with tender bites of juicy beef, golden potatoes, carrots, peas, red wine, onions, garlic, and a hearty beef broth. It’s the BEST Slow Cooker recipe for Fall and Winter.

• Author: Brandy
• Prep Time: 20 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 20 minutes
• Yield: 6 1x
• Category: Soup

Ingredients

Scale 1x2x3x

• 2 ½ pounds stew meat, see notes
• ½ teaspoon EACH: black pepper, garlic salt, celery salt
• 1/4 cup flour
• 3–6 tablespoons olive oil
• 3 tablespoons cold butter, divided
• 2 cups yellow onions, diced
• 4 cloves garlic, minced
• 1 cup cabernet sauvignon, or merlot. See notes.
• 4 cups beef broth
• 2 beef bouillon cubes
• 2 tablespoons Worcestershire Sauce
• 3 tablespoons tomato paste
• 5 medium carrots, cut into 1-inch chunks
• 1 lb. baby Yukon gold potatoes, halved or quartered
• 2 bay leaves
• 1 sprig rosemary
• 1 cup frozen peas
• 1/4 cup Cold Water + 3 tablespoons Corn Starch, Optional
• 2–3 drops Gravy Master, *Optional*- Adds a richer, darker color.

Instructions

1. Cut meat into 1-inch cubes, discard any large pieces of fat. Fat marbleized into the meat is fine!
2. Sprinkle beef with black pepper, garlic salt, and celery salt. Toss to coat. Sprinkle flour over the meat and toss again.
3. Heat 3 Tablespoons olive oil in a large skillet over medium-high heat. Add the meat in batches, don’t overcrowd the pan. Brown on each side for 45 seconds. Add more oil if needed. Transfer to slow cooker.
4. Reduce heat to medium and melt 1 tablespoon of butter. Add onions and cook for 5 minutes. Add garlic and cook for 1 minute. Add a splash of wine and use a silicone spatula to loosen the brown bits in the skillet, this will add more flavor to the stew. Transfer the onions, garlic, and remaining wine to the slow cooker.
5. Add all remaining ingredients except for the peas, corn starch mixture, and 2 tablespoons of cold butter.
6. Cook on low for 7 ½ to 8 hours or high for 3½ to 4 hours, until the vegetables are softened and the potatoes are fork tender.
7. Add the peas during the last 15 minutes of cooking. Remove the bay leaves and rosemary stem.
8. Optional: To thicken, combine ¼ cup COLD water with 3 Tablespoons of cornstarch. Slowly add it to the stew, stirring to incorporate. It will continue to thicken upon standing.
9. Turn off the heat. Swirl in 2 tablespoons of cold butter for a smooth, velvety finish. This is a technique that chefs use called “Monter au Beurre”. Optional: Add 3 drops of Gravy Master for an even darker color.