Slow Cooker Beef Stew is the ultimate comfort food! It’s perfect for those crisp fall evenings or those chilly winter days when you’re craving something hearty and satisfying.
Slow Cooker Beef Stew Recipe
Nothing warms the soul like a bowl of homemade beef stew, especially one that’s been simmering all day in the slow cooker. This slow cooker beef stew is here to be your favorite comfort food. It’s full of tender cuts of beef, vegetables and rich flavors that come together in the slow cooker. If you don’t have a pot, I have instructions for my stove top as well beef stew which is my preferred method of cooking beef stew. But you can’t beat the convenience of making it in the slow cooker for those busy nights!
Why This Slow Cooker Beef Stew Recipe Works
When I shared mine recipe for beef stew last year I got a lot of requests for a slow cooker beef stew recipe, so I played around with my original and modified it for a crock pot. The slow cooker doesn’t evaporate as much so I had to reduce the liquid to get it perfect.
- Easy: The best part about crockpot beef stew is that it’s as easy as it gets! Throw the ingredients into the slow cooker in the morning, turn it down to low, and let it work its magic while you go about your day. from dinner timeyou will have an aromatic masterpiece waiting for you! It’s the perfect solution for busy weekdays or relaxed weekends.
- Rich and aromatic: This hearty dish features tender beef and a medley of vegetables flavored with tomato puree, garlic and herbs. It’s delicious!
- Dietary restrictions: that’s it high protein, Suitable for weight watchers, no dairy productsand gluten free (if with GF flour).
If you make this healthy beef stew recipe, I’d love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
What will you need?
Ingredients for Slow Cooker Beef Stew
Here’s everything you need to make this easy Crock Pot Beef Stew. The recipe card at the bottom includes the exact measurements.
- Broth: My slow cooker recipe uses one cup less broth than my traditional stovetop beef stew.
- All purpose flour thickens the cooking liquid. You can use all-purpose or gluten-free.
- Tomato puree adds a rich tomato flavor.
- Salt and pepper season the stew.
- Roast Beef Steak: Remove the fat from the boneless roast steak and cut it into small cubes.
- vegetables: Yukon Gold potatoes, carrots, celery, onions, mushrooms, frozen peas
- Garlic cloves add a rich aroma, enhancing the savory flavors of the stew.
- Herbs: Fresh thyme and bay leaf
How to Make Slow Cooker Beef Stew
I sear the beef and vegetables on the stovetop before adding them to the slow cooker to deepen their flavor. I promise the extra step is worth the effort! Full instructions are in the recipe card below.
- Fry the meat and vegetables: Brown the beef in a large skillet over high heat. Transfer to the slow cooker and then fry the carrots, celery, onion and garlic in the pan.
- Add everything to the Crock Pot: Transfer the sauteed vegetables to the slow cooker and add the potatoes, mushrooms, thyme and bay leaves.
- Cooking liquid: Combine the broth, flour, tomato paste, salt and pepper in a blender. Pour it into the slow cooker.
- Slow Cooker: Cover the slow cooker and let it cook on low for 8 hours until the beef is fork tender.
- Add the peas: After 8 hours, discard the herbs and stir in the peas. Taste and add more salt if needed.
Variations
- potatoes: Substitute red potatoes, sweet potatoes, or red potatoes.
- mushrooms: Leave them if you don’t like them.
- Herbs: Swap thyme for rosemary.
What to Serve with Slow Cooker Beef Stew
Pair this flavor with some crusty bread to soak up all that flavorful broth, or serve it over mashed potatoes for an extra layer of comfort.
Storage
- Refrigerate leftover stew for 4 days.
- Freezer: It’s also fantastic for food preparation and freezing. Store in airtight containers and freeze for 3 months.
- Reheating: Thaw it in the refrigerator and warm it on the stove or in the microwave.
FAQ
Yes, you can put raw beef in the slow cooker. However, I like to brown it first to give it a richer flavor and better color. It also helps seal in the juices of the meat.
Although long cooking of beef is key to the best stew, it is possible to overcook it. The meat will dry out and the vegetables will become mushy.
More classic beef stew recipes you’ll love
Production: 6 portions
Serving Size: 1 1/3 cups
- 2 cups low sodium beef broth
- 3 1/2 tablespoons flour or gluten-free flour
- 3 tablespoons tomato puree
- Kosher salt and pepper
- 2 1/2 pounds boneless pork loin, trimmed and cut into 1 inch cubes (I prefer prime beef, I start with a 3 lb cut before trimming the fat)
- 1 1/2 cups Yukon Gold Potatoes, peeled and cut into 1-inch pieces
- 1 1/2 cups carrots, sliced 1/2-inch thick on the diagonal, 3 to 4 medium carrots
- 1 cup chopped celery, of 3 ribs
- 1 average onion, cut into 1/2 inch pieces
- 2 clove garlic, minced meat
- 4 ounces white mushrooms, quartered
- 3 twigs fresh thyme
- 2 bay leaves
- 1/2 cup frozen peas, thawed
-
Combine broth, flour, tomato paste, 1 1/4 teaspoons kosher salt, and 1/4 teaspoon pepper in a blender and blend until smooth.
-
Heat a large frying pan over high heat, spray with oil and sear the beef on all sides in two batches. Transfer the beef to the slow cooker, then spray the pan again.
-
Add the carrots, celery, onion and garlic and stir-fry for about 5 minutes. Transfer to the slow cooker and add the potatoes, mushrooms, thyme and bay leaves and pour the stock mixture over the top.
-
Cover and cook for 8 hours until the meat and vegetables are tender.
-
Discard the thyme and bay leaves, stir in the peas and let sit for 1 minute until heated through. Taste for salt and adjust if necessary.
Last step:
please leave a rating and comment let us know how you like this recipe! This helps our business thrive and continue to provide free, high-quality recipes for you.
Serving: 1 1/3 cups, Calories: 356 kcal, Carbohydrates: 22.5 g, Protein: 44 g, fats: 10.5 g, Saturated Fats: 5 g, Cholesterol: 124.5 mg, sodium: 410 mg, Fibers: 3.5 g, sugar: 7 g
