If you are looking for the Best Slow Cooker Beef Stew Recipe, look no further! This recipe is thick and hearty and made from scratch with plenty of fresh vegetables.
Stew is a perfect weekend recipe. You can make a big batch and eat the leftovers for lunch over the next few days.
Though this slow cooker beef stew recipe has a few steps, you will have grandma-made traditional beef stew at the end of the day. This recipe will not disappoint; it is full of great flavor and nice and thick. This easy recipe reminds me of a perfect comfort food pot roast dinner, with everything chopped to the perfect size, with gravy on it!
Key Ingredients
Beef – Find beef stew meat already cubed up; it is already the perfect size for beef stew. Or you can cut up a beef chuck roast or bottom round roast into cubes. Be sure to cut off the large pieces of gristle and fat.
Flour Coating – A combination of flour, salt, black pepper, dried thyme, and garlic powder is made and tossed with the beef cubes. The stew is thick, for the beef is coated in flour, which helps thicken the “gravy.” Browning the meat adds a rich flavor to the stew.
Vegetables – Red potatoes, carrots, and onion. You can also add two celery ribs if desired. Frozen peas are added just before serving.
Broth – Beef broth or beef stock can be used in this dish, do not use water for it will dilute all the flavorings.
Tomato Paste – Beef stew has a slight tomato flavor, that is where the tomato paste comes into play. This also thickens the stew.
How to Make Slow Cooker Beef Stew
- Brown floured beef to build a rich base.
- Deglaze the pan with broth, whisk in tomato paste to make a quick sauce.
- In the crockpot, layer potatoes, carrots, and onion; add the beef and pour the sauce over.
- Cook until tender, then stir in peas and get ready to eat!
How to serve:
- Serve crock pot beef stew warm right out of the slow cooker. This recipe is great for potlucks or bringing a meal to a sick friend.
- Serve with dinner rolls or crusty bread, butter, and a side salad if desired. A glass of red wine is a great accompaniment to beef stew as well!
Variations
- Sweet Potato Stew – Substitute sweet potatoes for a healthier and vitamin-packed stew for the red potatoes.
- Onion Soup Mix – Instead of adding salt to this recipe, add a packet of onion soup mix; this will add significant onion flavor to your stew.
- No potato stew – Out of potatoes? Don’t fret. Make this stew as directed, but without the potatoes. Instead, serve over steamed rice or egg noodles.
Recipe FAQs
Store leftovers in the fridge in an airtight container. I don’t recommend freezing beef stew with potatoes, for potatoes don’t do well in the freezer.
You can add sweet potatoes, corn, green beans, and even mushrooms if you desire! The flavors of the stew go well with just about any vegetable.
Yes, though you’ll want to mix three tablespoons of cornstarch and three tablespoons of water and add that to the broth mixture at the beginning of the cooking time. Still season your beef stew meat and brown it before adding to the slow cooker.
You can forgo browning the stew meat, though it adds more flavor to the stew if you do. If you don’t sear your meat, you’ll want to skip using flour, the flour will clump if added straight to the slow cooker. Instead, thicken the stew instead use cornstarch and cold water (mix three tablespoons of each well before adding). Add at the beginning of the cooking time.
Yes! Add one tablespoon of Worcestershire sauce to the stew for a rich depth of flavor.
Yes, though you’ll only want to add a 1/2 cup. Wine can be robust in slow cooker recipes. I suggest a red blend, merlot, or pinot noir.
Best Slow Cooker Beef Stew Recipe
Ingredients
- 2 lbs. stew meat, or 2 pounds any lean roast cut into 1-inch squares
- 1/2 cup flour
- 2 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. onion powder
- 1 tsp. thyme
- cooking oil,, about 2 tablespoons
- 28 oz. beef broth, (2 14 oz. cans)
- 6 oz. can tomato paste
- 1 1/2 lbs. red potatoes quartered or diced, cut into inch pieces – You can use yukon gold or russets if desired.
- 1 lb. bag baby carrots
- 1 white onion,, diced
- 2 cups frozen peas, optional
Instructions
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Add the potatoes, carrots and onions to the slow cooker.
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Combine flour, salt, pepper, onion powder, and thyme in a big ziplock bag. Shake, then add the stew meat.
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Shake to coat the pieces evenly. (or this can be done in a large bowl)
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Brown the meat in the cooking oil on all sides, you don’t need to cook the meat through. You may need to cook the meat in batches.
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De-glaze the pan with the beef broth. Add the tomato paste, scrape up any brown bits of meat and flour into the sauce. The sauce will thicken and will only take a few minutes.
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Add the meat and sauce to the slow cooker.
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Stir.
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Cook on low for 7 to 8 hours.
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Add peas at the end of cooking time. Put the lid back on and cook for 15 more minutes to thaw the peas. If the stew thickens too much after being stirred, add water.
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Season with additional salt and pepper if desired.
Sarah’s Notes
Store leftovers in the fridge in an airtight container. I don’t recommend freezing beef stew with potatoes, for potatoes don’t do well in the freezer.
Can I skip using flour?
Must I sear the meat?
Can I add wine?
Variations
- Sweet Potato Stew – Substitute sweet potatoes for a healthier and vitamin-packed stew for the red potatoes.
- Onion Soup Mix – Instead of adding salt to this recipe, add a packet of onion soup mix; this will add significant onion flavor to your stew.
- No potato stew – Out of potatoes? Don’t fret. Make this stew as directed, but without the potatoes. Instead, serve over steamed rice or egg noodles.