Not only is Slow Cooker Beef Stew a hearty, classic dish that everyone loves, but it’s also one of the easiest weeknight meals you can make!
Big, juicy chunks of beef swimming in a flavorful broth with hearty potatoes, carrots, and onions in this amazing Slow Cooker Beef Stew. This classic recipe has been adapted and perfected for the slow cooker making it an easy dinner that your family will love!
I don’t care what time of year it is, I love a bowl of beef stew in the summer as much as I do in the winter! Making beef stew in a slow cooker is the best way to turn this classic meal into one that you can actually achieve in the middle of a busy week!
OTHER RECIPES TO SERVE WITH SLOW COOKER BEEF STEW
- Mom’s Mashed Potatoes – You can’t go wrong with potatoes two ways and this stew broth doubles as an amazing gravy!
- Mamaw’s Dinner Rolls – Make sure to have a roll on hand so you don’t waste a drop of this delicious beef stew.
Beef: Chuck roast is my favorite to use for this recipe. However, you can swap out for the pre-cubed stew meat found in the meat department of your local grocery store.
Veggies: This classic beef stew recipe uses Yukon gold potatoes, celery, yellow onion, carrots, and frozen peas.
Broth: This flavorful gravy consists of beef broth, Worcestershire sauce, and tomato paste with some cornstarch to thicken everything.
Seasoning: Season your stew broth with thyme, oregano, and bay leaves.
HOW TO MAKE SLOW COOKER BEEF STEW
STEP ONE: Start by trimming and cubing the chuck roast. Add the flour, salt, pepper, and onion powder to a 1-gallon food storage bag and smush everything together. Add the cubed meat to the bag, seal it, and shake to coat each piece in the flour mixture.
STEP TWO: Prepare the veggies by slicing the carrots and celery, quartering the potatoes, and chopping the onion into 1-inch pieces. Add these veggies to the slow cooker with the browned meat.
STEP THREE: In a medium-sized bowl, whisk together the Worcestershire sauce and cornstarch. Add in the tomato paste, beef broth, thyme, and oregano. Whisk to combine the liquids and pour the mixture into the slow cooker over the meat and veggies before adding the bay leaves.
STEP FOUR: Cover and cook the stew on LOW for 4-6 hours. Add the frozen peas into the beef stew and continue to cook for another 10 minutes. Portion the stew into bowls and serve warm with some crusty bread.
TIPS FOR SUCCESS
- Browning the beef before adding it to the slow cooker adds a dimension of flavor to this easy beef stew recipe.
- You can get adventerous with the veggies you add to this stew if you like. I’ve swapped out for red onions before and even added in some frozen corn along with the peas when I’m clearing out the freezer.
HOW TO THICKEN BEEF STEW IN A SLOW COOKER
You can always add a little extra cornstarch to help this Slow Cooker Beef Stew reach your desired thickness. When you have about 30 minutes left of cooking time, scoop out about 1/2 cup of the broth. Mix 2 tablespoons of cornstarch into the broth and then add it back into the slow cooker. This will help this stew achieve that perfect old-fashioned beef stew texture.
HOW TO REHEAT SLOW COOKER BEEF STEW
Once you’ve done the hard part of waiting for this delicious meal to cook you can easily reheat the leftovers on the stovetop! Heat the beef stew on low, stirring frequently. You can also add a little bit of beef broth or water if the stew is too thick.
OTHER SLOW COOKER RECIPES
- Mediterranean Crock Pot Chicken Thighs
- Cheesy Crock Pot Chicken and Rice
- Slow Cooker Copycat Wendy’s Chili
- Crock Pot Chicken Tortellini Soup
- Slow Cooker Poblano Chicken
- Crock Pot Pulled Pork
*This post originally posted on 04/13/2015.
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon onion powder
- 2 pounds chuck roast cut into 1-inch cubes (see note)
- 1 tablespoon olive oil
- 1 tablespoon Worcestershire sauce
- 2 teaspoons cornstarch
- 6 Yukon gold potatoes quartered
- 3 carrots peeled and sliced
- 1 stalk celery sliced
- 1 cup yellow onion peeled and cut into 1-inch pieced
- 4 cups low-sodium beef broth
- 6 ounces tomato paste
- 1 teaspoon dried thyme
- 1 1/2 teaspoons dried oregano
- 2 bay leaves
- 1 cup frozen peas
- Fresh parsley chopped, for garnish
- Place the flour, salt, pepper, and onion powder into a gallon-sized food storage bag. Smush that around in the bag to mix. Add the beef cubes, seal the bag, and shake until the meat is coated.
- Place a large skillet over medium-high heat. Pour in the oil and once hot, sear the meat for 1 minute per side until browned. Pour the meat and pan juices into your slow cooker.
- Whisk the Worcestershire sauce and cornstarch in a medium bowl until a slurry forms. Whisk in the beef broth, tomato paste, thyme, and oregano. Set aside.
- Add the potatoes, carrots, celery, and onion on top of the beef. Then add the beef broth mixture and bay leaves to the slow cooker. Give everything a stir.
- Cover and cooker for 4-6 hours on LOW.
- Remove the lid and add the frozen peas. Cook for 10 more minutes until the peas are heated through. Sprinkle some chopped parsley on top and serve warm.