Slow Cooker Beef Stew is a simple and affordable stew that’s great to make during the colder months. The beef is tender, the veggies are soft but not mushy, and the gravy sauce is amazing over a side of mashed potatoes or soaked up with a homemade roll.
Unlike other slow cooker beef stews you can find out there, this one is not bland or watery! I have the recipe down pat and have found the perfect combination of flavors and amount of liquid to add while it cooks. I hope you love Crock Pot beef stew with gravy as much as I do!
Why You’ll Love This Recipe
Hearty and Delicious: This is one of those “stick to your ribs” dinners that leaves everyone feeling satisfied after you have it. Perfect for staying cozy during the colder months of the year.
Simple Ingredients: There’s nothing too fancy about the ingredients in this beef stew Crock Pot recipe and yet it’s one of those dishes we come back to over and over again because it’s just so good!
Great for Meal Prep: I love making a big batch of Crock Pot beef stew at the start of the week and then I don’t have to think about what’s for dinner. Just grab some out of the fridge and heat it up!
Kid-Favorite: Crock Pot stew is a heartwarming dish and a great way to get picky eaters to enjoy their vegetables. It’s one of my family’s favorite Crock Pot stew recipes!
Ingredients
Chuck Roast: Chuck roast is a great cut for this dish. It has rich, beefy flavor and is ideal for slow cooking or else it can be tough. It might be called shoulder steak, boneless chuck roast, or chuck shoulder pot roast at the store. You could also use braising steak, stewing steak, top round roast or rump roast instead.
Butter: You’ll use butter to sear the beef and saute the vegetables until soft. Any neutral oil could also be used.
Yellow Onion and Garlic: Aromatics add a ton of flavor to the base of the stew.
Beef Broth: Broth gets added to keep everything moist and tender while it cooks.
Worcestershire Sauce: I love a good splash of Worcestershire to boost the flavor in a stew. It pairs well with the beef and adds a lot of umami flavor to the gravy.
Celery, Carrots, and Yukon Gold Potatoes: You’re going to chop these fresh veggies down to bite-sized pieces and they’ll cook in the Crock Pot right alongside the beef.
Tomato Paste: For a bit of acidity and more depth of flavor in the sauce.
Seasonings: I used ground black pepper, salt, dried rosemary, dried thyme, and bay leaves. Feel free to customize with your favorite spices! Garlic powder, onion powder, or smoked paprika would all be great additions.
Cornstarch: It’s used to thicken up the sauce at the end of the cooking time.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
Add More Vegetables: You could use butternut squash, parsnip, turnip, or sweet potatoes in this stew.
Gluten and Dairy Free: Use olive oil instead of butter and coconut aminos instead of Worcestershire sauce.
Irish-Inspired: Add a cup of Guinness beer to replace some of the beef broth for a pub-style stew.
How To Make Beef Stew In The Crock Pot
This Crock Pot beef stew recipe is not hard to make. The most work is just chopping up the beef and veggies before you throw everything in the Crock Pot.
Step 1: Brown the Meat. Separate the beef cubes into about 3 batches; we’re going to cook them separately so the pan isn’t overcrowded. Heat up the butter and throw in your first batch of beef cubes. Sear them for about 45 seconds on each side. Remove the meat and place it in the slow cooker. Then repeat for the other 2 batches.
Step 2: Cook the Onion and Garlic. Using the same skillet (and all its brown bits from the beef), add the onion and let it cook for 3-4 minutes until soft and translucent. Throw in the garlic during the last 30 seconds. When they’re done and fragrant, add them to the slow cooker.
Step 3: Add the Other Ingredients. Everything else now gets added to the slow cooker, including the beef broth, Worcestershire sauce, carrots, potatoes, tomato paste, celery, black pepper, salt, rosemary, and thyme. Place the bay leaves on top.
Step 4: Cook. Cover and cook on low for 8-9 hours or high for 4 -5 hours.
Step 5: Make the Cornstarch Slurry. Whisk the cold water and cornstarch together until it’s free from lumps. Pour it into the stew and stir it around. Cook for another 10 minutes or until the sauce thickens up. Serve and enjoy!
Hint: Cooking Time
If you’re using a rump roast or bottom round roast, the cooking time may take a bit longer.
Expert Tips
Use the Low Setting: While technically you can cook this dish in your Crock Pot on the high setting, I think it works best for this recipe to use the low setting. It really allows the beef to tenderize and get that perfect melt-in-your-mouth texture.
Searing the Meat: You can skip this step but I think it adds a lot more flavor if you take the time to get a crispy golden exterior on the meat cubes before adding them to the Crock Pot. It seals in the juices. Stew meat recipes are so much better if you get that sear!
Choose the Right Cut of Meat: Look for a well-marbled chuck roast and be sure to cut the chunks into uniform 1-inch size pieces. This will ensure they cook evenly.
Don’t Crowd the Pan When Searing: If you overcrowd the pan, it won’t sear the meat as well which means the flavor won’t be quite as good.
Deglaze the Pan: After browning the meat and cooking the onions and garlic, add a splash of beef broth to the hot pan and scrape out the brown bits. These caramelized pieces add a ton of flavor to the stew.
Storage Directions
Storing: Leftovers keep in an airtight container in the refrigerator for up to 3 days. You could also freeze the stew for up to 3 months.
Reheating: If frozen, let it thaw in the refrigerator overnight. Then when you’re ready to serve it, reheat the dish in the microwave on medium heat for 30-60 second intervals until it is heated through.
Serving Suggestions
I love having this as a chilly winter meal with the family when everyone wants something warming and substantial. I sometimes make it on Sunday and enjoy leftovers throughout the week. You can also bring this stew to a dinner party, have it on a snow day, or bring it to a family gathering.
You can serve this stew with crusty bread like French bread or sourdough. I also love making garlic bread or cornbread to serve with this one!
Garnish with fresh parsley for a pop of green color and added freshness
A green salad or roasted vegetables like green beans, brussels sprouts, glazed carrots, or roasted broccoli complement the stew.
You can scoop a hearty serving of this stew over mashed potatoes, garlic mashed potatoes, or buttered egg noodles.
Headed to a potluck and need more food to feed a hungry crowd? This beef stew pairs perfectly with slow cooker chicken stew. Make one ahead of time and bring both to the party!
Best Slow Cooker Beef Stew
Slow Cooker Beef Stew is reminiscent of Irish beef stew- it has humble ingredients like chuck roast paired and wholesome vegetables including onions, garlic, celery, carrots, and potatoes. The spice blend delivers a medley of savory flavor that really brings everything together.
Prep Time 20 minutesmins
Cook Time 4 hourshrs
Total Time 4 hourshrs20 minutesmins
Course Soup
Cuisine American
Calories 479kcal
Ingredients
2 ½lbschuck roast(cut into 1-inch chunks and large portions of fat removed)
3 tbsp butter
1 ½cupyellow onion(diced)
4tspgarlic(minced)
4 cups beef broth
1 ½tbsp Worcestershire Sauce
5carrots(cut into bite size pieces
1lbbaby Yukon gold potatoes(washed and quartered)
6oztomato paste
3stickscelery(chopped)
1tspground black pepper
1tspsalt
½tsp dried rosemary
½tspdried thyme
2bay leaves
¼cupcold water
3tbsp cornstarch
Instructions
Heat 3 tablespoons of butter in a large skillet over medium-high heat-Brown the beef in 3 separate batches for 45 seconds on each side. Remove the meat and place it in the slow cooker.
Add the onion to the skillet and cook until softened. It takes about 3-4 minutes. Then, add garlic and continue to cook for 30 seconds. Add onions and garlic to the slow cooker.
Next, add beef broth, Worcestershire sauce, carrots, potatoes, tomato paste, celery, black pepper, salt, rosemary, and thyme. Stir until well combined. Then, place bay leaves on top.
Cover and cook on low for 8 to 9 hours or high for 4 to 5 hours.
Whisk the cold water and cornstarch together until there are no lumps. Pour into the stew and mix. Continue to cook for 10 minutes or until the sauce begins to thicken.
Notes
If you don’t want to use chuck roast. Rump roasts and Bottom rounds are good options. I recommend adding 1 hour to the cooking time for the most tender beef.
Work in small batches when browning the meat so every piece gets a great sear.
Choose the low setting when possible for the most tender meat and better-developed flavors.
Cool the stew completely before refrigerating the leftovers. Reheat over medium heat or in the microwave the next day. The flavors in the leftovers are so good!
