Slow Cooker Beef Stew
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I’ve been making this slow cooker beef stew on chilly nights for years — it’s the sort of meal that makes the house smell like comfort and leaves everyone asking for seconds. Tender chunks of beef, soft potatoes, and carrots stewed in savory beef broth make a hands-off dinner that’s perfect for busy weeknights or lazy Sunday suppers. If you like no-fuss, hearty meals you can set and forget, this recipe will quickly become a go-to; you can also compare it to a slightly different version I tried recently for a quicker prep at a similar slow-cooker beef stew.
Why you’ll love this dish
This slow cooker beef stew is an easy, budget-friendly comfort meal that rewards a little prep with big flavor. Browning the meat first adds depth, while the slow, gentle heat turns tougher stew cuts into fork-tender bites. It’s kid-friendly, freezer-friendly, and flexible enough to adapt to what’s in your pantry.
“I made this for a weeknight and everyone raved — the meat was fall-apart tender and the broth was rich without much fuss.” — a reader’s quick review
This is a go-to when you want low effort and high satisfaction: pop it in the slow cooker in the morning and come home to a finished, fragrant dinner.
The cooking process explained
Before you dive in, here’s the short process so you know what to expect: brown the beef quickly for flavor, add the vegetables and aromatics to the slow cooker, stir in tomato paste and Worcestershire for umami, pour over beef broth, then cook low and slow until everything is tender. Total hands-on time is about 15–20 minutes; passive cook time is 3–8 hours depending on the setting. Browning is optional but recommended — it’s where much of the final flavor comes from.
What you’ll need
- 2 pounds beef stew meat (chuck or similar braising cut) — cubed
- 4 cups beef broth (low-sodium is fine)
- 4 medium potatoes, diced (Yukon gold or russet)
- 3 carrots, sliced into 1/2-inch rounds
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil (for browning the meat)
Notes and substitutions:
- Cut choice: chuck roast or labeled “stew meat” works best because it becomes tender with long cooking.
- Broth swaps: use beef stock or a mix of beef and chicken stock for a lighter flavor.
- Potatoes: leave skins on for texture and nutrients if you prefer.
- Make it gluten-free by ensuring your Worcestershire sauce is certified GF. For a lighter protein, try my slow-cooker chicken option for a different take at cozy slow-cooker chicken stew.
Step-by-step instructions
- Heat a large skillet over medium-high heat and add the olive oil.
- Season the beef cubes with salt and pepper. Brown the meat in batches so pieces get a good sear; transfer browned pieces to the slow cooker.
- Add the diced potatoes, sliced carrots, chopped onion, and minced garlic to the slow cooker.
- Dollop in the tomato paste and pour the Worcestershire sauce over the vegetables and meat. Sprinkle the dried thyme, then season with a little more salt and pepper.
- Pour the beef broth into the slow cooker, covering the ingredients. Stir once to combine everything.
- Cover and cook on low for 7–8 hours or on high for 3–4 hours, until beef and vegetables are tender.
- Taste and adjust seasoning before serving. Ladle into bowls and enjoy hot.
Best ways to enjoy it
Serve this stew in deep bowls with a sprinkle of chopped fresh parsley for color. Pairing ideas:
- Crusty bread or buttered rolls to soak up the broth.
- A simple green salad to brighten the meal.
- Over buttered egg noodles or mashed potatoes for a heartier plate.
- A glass of medium-bodied red wine, like Merlot or a young Cabernet Sauvignon, complements the rich beef flavors.
Storage and reheating tips
- Refrigerator: Cool the stew within two hours of cooking, then store in an airtight container for 3–4 days.
- Freezer: Freeze up to 3 months in freezer-safe containers or heavy-duty bags. Leave a little headspace; stew expands when frozen.
- Reheat from refrigerated: Warm on the stovetop over medium heat until bubbling, or microwave in 1–2 minute bursts stirring in between. Reheat to at least 165°F (74°C) for safety.
- Reheat from frozen: Thaw overnight in the fridge, then reheat. You can also reheat from frozen on low in a slow cooker until hot, but allow extra time.
- Safety: Do not refreeze thawed stew unless it was reheated to a safe temperature first.
Helpful cooking tips
- Don’t skip browning if you can — the Maillard reaction adds a deep, savory base. If you’re short on time, toss the beef in the cooker raw but add a splash of soy sauce or extra Worcestershire for flavor.
- Cut vegetables into uniform pieces so they cook evenly; smaller potatoes will break down more, while larger chunks hold their shape.
- If the stew is too thin at the end, mix 1–2 tablespoons cornstarch with cold water and stir it into the hot stew. Let it cook on high for 10–15 minutes to thicken.
- For a richer flavor, deglaze the skillet after browning with a splash of beef broth or red wine and add that liquid to the slow cooker.
- Use a slow cooker liner for easy cleanup, or brown the meat right in an oven-safe Dutch oven and transfer everything to the slow cooker. For another set-and-forget comfort option, check this alternate slow-cooker beef stew version I referenced earlier: Slow cooker beef stew.
Creative twists
- Red wine braise: Add 1/2 cup red wine with the broth for a deeper flavor.
- Mushrooms and pearl onions: Add for an earthy, bistro-style stew.
- Spicy version: Stir in 1/2 teaspoon smoked paprika and a pinch of cayenne.
- Gluten-free: Use gluten-free Worcestershire sauce and thicken with cornstarch.
- Hearty grain bowl: Spoon stew over farro or barley for texture and a whole-grain boost.
Common questions
Q: How long does this take to prepare?
A: Hands-on prep is about 15–20 minutes (mostly browning and chopping). Cook time is 7–8 hours on low or 3–4 hours on high.
Q: Can I skip browning the meat?
A: Yes — it saves time, but browning adds significantly to flavor. If you skip it, increase seasonings or add a splash of Worcestershire or soy sauce to boost depth.
Q: How do I thicken the stew without flour?
A: Use a cornstarch slurry (1–2 tablespoons cornstarch mixed with equal cold water) stirred in at the end and cooked for 10–15 minutes. Alternatively, mash a few potatoes into the broth to thicken naturally.
Q: Can I put frozen meat in the slow cooker?
A: It’s safer to thaw meat first. Cooking large frozen pieces in a slow cooker can keep them in the bacteria danger zone too long. Thaw overnight in the fridge if possible.
Q: What cut of beef is best?
A: Chuck or labeled “stew meat” is ideal because it has connective tissue that breaks down into gelatinous richness during long, slow cooking.
Conclusion
This slow cooker beef stew is an easy, reliable recipe for busy evenings and chilly days — the kind of dish that tastes like effort even when it’s mostly hands-off. For additional variations and inspiration, see this alternative take at Slow Cooker Beef Stew – The Cozy Cook and another popular version at Easy Slow Cooker Beef Stew Recipe.
Slow Cooker Beef Stew
Ingredients
Method
- Heat a large skillet over medium-high heat and add the olive oil.
- Season the beef cubes with salt and pepper. Brown the meat in batches so pieces get a good sear; transfer browned pieces to the slow cooker.
- Add the diced potatoes, sliced carrots, chopped onion, and minced garlic to the slow cooker.
- Dollop in the tomato paste and pour the Worcestershire sauce over the vegetables and meat. Sprinkle the dried thyme, then season with a little more salt and pepper.
- Pour the beef broth into the slow cooker, covering the ingredients. Stir once to combine everything.
- Cover and cook on low for 7–8 hours or on high for 3–4 hours, until beef and vegetables are tender.
- Taste and adjust seasoning before serving. Ladle into bowls and enjoy hot.
