Nothing beats a warm bowl of Beef Stew made in the Slow Cooker. Simple to assemble and perfect for chilly days, this is a go-to recipe for comforting weeknight dinners.
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Slow Cooker Beef Stew Recipe
There’s something deeply satisfying about a bowl of hearty beef stew. This version is designed to be effortless: toss the ingredients into the crockpot in the morning, let them simmer all day on low, and come home to a rich, tender dinner.
If you prefer a stovetop method, a Dutch oven version offers similar flavors with a different technique. Paired with a slice of fresh bread, this stew makes a comforting meal the whole family will enjoy.
Ingredients
- Beef chuck roast or stew meat – Use pre-cut stew meat or buy a chuck roast and cut into 1-inch cubes. Choose well-marbled beef for the most tender results.
- Baby potatoes – Halved baby red or yellow potatoes hold their shape better than russets and require no peeling.
- Carrots – Cut into chunky 1 to 1½-inch pieces for texture; reduce size if you prefer smaller bites.
- Onion – One large sweet or yellow onion, diced. Adjust amount if you’re sensitive to onion flavor.
- Garlic – Minced garlic adds depth to the broth.
- Tomato paste – Adds body and a savory tomato note; a tube is convenient for measuring small amounts.
- Worcestershire sauce – A splash enhances umami and enriches the broth.
- Dijon mustard – Adds subtle tang and savory balance.
- Red wine vinegar – A small amount helps tenderize the meat and brightens the overall flavor.
- Beef broth – Use low-sodium beef broth so you can control the final salt level.
- Flour – Tossed with the beef before cooking to help thicken the stew as it cooks.
- Salt – Added with the flour to season the meat; adjust to taste at the end.
- Herbs & spices – Fresh thyme (or dried), oregano, smoked paprika, and bay leaves for aromatic depth.
- Peas – Added near the end (frozen peas preferred) so they stay bright and tender.
- Cornstarch (optional) – Make a slurry with water to thicken the stew right before serving if desired.
For the full ingredients list and quantities, see the recipe card below.
Pro Tip
Preheat your crockpot before adding ingredients. Turn it to LOW while you prep so the stew begins cooking right away instead of waiting for the cooker to warm up.
Instructions
1. In a large bowl, toss the cubed beef with salt and all-purpose flour until each piece is lightly coated. Transfer the beef to the crockpot.
2. Add the halved potatoes, carrots, diced onion, minced garlic, tomato paste, Worcestershire sauce, Dijon mustard, red wine vinegar, thyme, oregano, smoked paprika, bay leaves, and beef broth. Stir to combine.
3. Cover and cook on LOW for 7–8 hours, until the beef is fork-tender.
4. About 20–30 minutes before serving, stir in the frozen peas. If you prefer a thicker stew, whisk 2 tablespoons cornstarch with 2 tablespoons cold water to form a slurry and add it to the crockpot with the peas. Stir, cover, and continue cooking until peas are warmed through and the stew has reached your desired consistency.
5. Taste and adjust seasoning with salt and pepper if needed. Remove bay leaves and serve hot.
Tips, Tricks and Questions
Storage: Leftovers keep well in the refrigerator for several days and freeze nicely for future meals.
Slow cooker setting: Cook on LOW for best results. Low and slow produces tender meat; HIGH can dry it out.
Tough stew meat? If the meat is still tough, it likely needs more time. Continue cooking on LOW until it becomes tender.
If you like this Crockpot Beef Stew Recipe you might also like:
- Slow Cooker Pot Roast with Red Wine
- Easy Crockpot Carnitas
- Slow Cooker Barbacoa
- Easy Crockpot Beef Pho
- Crockpot Corned Beef and Cabbage
- Crockpot Rotisserie Chicken
- Crockpot Mojo Pork
What to serve with this
Homemade Dinner Rolls
Easy Beer Bread
Simple Spinach Salad
Homemade Apple Pie
Crockpot Beef Stew
Full of chunky vegetables and tender beef, this crockpot stew is an easy make-ahead dinner you can set and forget until suppertime.
10 minutes
8 hours
8 hours 10 minutes
Ingredients
- 2 pounds beef chuck roast, cut into 1 inch cubes
- 1/2 teaspoon kosher salt
- 3 tablespoons all-purpose flour
- 1.5 pounds baby new potatoes, halved
- 4 medium carrots, peeled and cut into 1/2-inch thick pieces
- 1 large sweet or yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 sprig fresh thyme (or 1/2 teaspoon dried)
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 2 bay leaves
- 1/2 cup frozen peas, thawed
- 2 tablespoons cornstarch (optional)
Instructions
- Add the cubed beef, salt, and flour to a large bowl. Toss until each piece of beef is evenly coated, then transfer to the crockpot.
- Add the potatoes, carrots, onion, garlic, tomato paste, Worcestershire sauce, Dijon mustard, red wine vinegar, thyme, oregano, smoked paprika, bay leaves, and beef broth. Stir to combine.
- Cover and cook on LOW for 7–8 hours, until beef is fork-tender.
- About 20–30 minutes before serving, add the peas. For a thicker stew, whisk 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry and stir it into the crockpot with the peas. Cover and cook until peas are heated through and stew has thickened.
- Remove bay leaves, taste, adjust seasoning, and serve hot.
Nutrition Information:
Yield:
6
Serving Size:
about 2 cups
Amount Per Serving:
Calories: 540Total Fat: 24gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 125mgSodium: 644mgCarbohydrates: 39gFiber: 5gSugar: 6gProtein: 44g
Nutritional data is automated and may vary depending on ingredients and portion sizes.
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