This slow cooker beef stew is filled with tender beef, hearty potatoes, carrots and peas in a rich, savory gravy. It is a classic comfort-food dinner that requires simple preparation before the slow cooker handles most of the cooking.
Browning the beef first creates deeper flavor, while tomato paste, Worcestershire sauce and herbs give the broth a satisfying homemade taste.
Serve this hearty stew with warm crusty bread, dinner rolls or biscuits for a cozy fall or winter meal.
Why You’ll Love This Beef Stew
- Made with familiar, affordable ingredients.
- Slow cooked until the beef is fork-tender.
- Includes meat, potatoes and vegetables in one meal.
- Rich gravy without canned soup.
- Suitable for fall and winter dinners.
- Easy to prepare ahead.
- Leftovers taste even better the following day.
- Freezer-friendly when stored correctly.
Ingredients You’ll Need
For the Beef
- 2 pounds beef chuck, cut into 1½-inch pieces.
- 1 teaspoon salt.
- ½ teaspoon ground black pepper.
- ¼ cup all-purpose flour.
- 2 tablespoons olive oil.
For the Stew
- 1½ pounds Yukon Gold or red potatoes, cut into 1½-inch pieces.
- 4 medium carrots, peeled and sliced into thick pieces.
- 3 celery stalks, sliced.
- 1 large yellow onion, diced.
- 4 garlic cloves, minced.
- 3 tablespoons tomato paste.
- 4 cups low-sodium beef broth.
- 2 tablespoons Worcestershire sauce.
- 1 teaspoon dried thyme.
- ½ teaspoon dried rosemary.
- 1 teaspoon paprika.
- 2 bay leaves.
- 1 cup frozen peas.
For Thickening
- 3 tablespoons cornstarch.
- 3 tablespoons cold water.
Ingredient Notes
Beef chuck: Chuck roast is suitable for slow cooking because its connective tissue softens during the long cooking process. Pre-cut stew meat can vary in tenderness.
Potatoes: Yukon Gold and red potatoes hold their shape well. Russet potatoes can soften and break apart more easily.
Carrots: Cut the carrots into thick pieces so they do not become overly soft.
Beef broth: Low-sodium broth gives you more control over the final seasoning.
Tomato paste: Adds depth, color and a subtle tomato flavor without turning the dish into tomato soup.
Worcestershire sauce: Provides savory depth. Check the label if cooking for someone with specific dietary restrictions or allergies.
Cornstarch: Creates a glossy, thick gravy when mixed with cold water and added near the end.
How to Make Slow Cooker Beef Stew
Step 1: Prepare the Beef
Pat the beef pieces dry with paper towels.
Place them in a large bowl and season with salt and black pepper.
Sprinkle the flour over the beef and toss until each piece is lightly coated.
Shake off excessive flour before browning.
Step 2: Brown the Beef
Heat one tablespoon of olive oil in a large skillet over medium-high heat.
Add half of the beef in a single layer. Brown it for approximately 2–3 minutes per side.
Transfer the browned beef to the slow cooker.
Add the remaining oil and repeat with the second batch.
Avoid crowding the skillet because the beef will steam instead of browning.
Browning adds flavor but does not fully cook the beef at this stage.
Step 3: Prepare the Flavor Base
Reduce the skillet heat to medium.
Add the diced onion and cook for approximately 3 minutes.
Add the garlic and tomato paste, then stir for another minute.
Pour approximately ½ cup of the beef broth into the skillet. Scrape the browned pieces from the bottom with a wooden spoon.
Transfer the entire mixture to the slow cooker.
Step 4: Add the Vegetables and Broth
Add the potatoes, carrots and celery to the slow cooker.
Pour in the remaining beef broth and Worcestershire sauce.
Add the thyme, rosemary, paprika and bay leaves.
Stir gently until combined.
Step 5: Slow Cook the Stew
Cover and cook until the beef and vegetables are tender.
Approximate cooking times are:
- Low: 8–9 hours.
- High: 4–5 hours.
Slow-cooker temperatures vary. The beef should be thoroughly cooked and easily separated with a fork.
For the most tender result, use the low setting when time permits.
Step 6: Thicken the Gravy
Mix the cornstarch and cold water in a small bowl until completely smooth.
Remove and discard the bay leaves.
Stir the cornstarch mixture into the hot stew.
Add the frozen peas and cover the slow cooker.
Cook on high for another 15–30 minutes, or until the gravy thickens and the peas are hot.
Step 7: Serve
Taste the stew and adjust the salt and black pepper if needed.
Ladle it into serving bowls and garnish with chopped fresh parsley.
Serve hot with bread or your preferred side dish.
Tips for Tender Beef Stew
Use Beef Chuck
Lean beef can become dry during long cooking. Chuck contains enough connective tissue to become tender in a slow cooker.
Cut Evenly Sized Pieces
Cut the beef and vegetables into similar-sized pieces so they cook evenly.
Brown in Batches
A crowded skillet traps steam. Leaving space between the beef pieces creates a better crust and deeper flavor.
Do Not Add the Peas Too Early
Frozen peas need only a short cooking time. Adding them at the end preserves their color and texture.
Mix Cornstarch With Cold Water
Adding dry cornstarch directly to hot stew creates lumps. Always prepare a smooth slurry first.
Avoid Opening the Lid Frequently
Each time the lid is lifted, heat escapes and the cooking time may increase.
Easy Recipe Variations
Slow Cooker Beef Stew With Mushrooms
Add 8 ounces of sliced mushrooms with the potatoes and carrots.
Beef Stew With Red Wine
Replace up to 1 cup of beef broth with dry red wine. Simmer the wine briefly in the skillet before transferring it to the cooker.
Beef and Barley Stew
Add rinsed pearl barley and additional broth. Barley absorbs liquid, so this version must be tested to confirm the correct quantities and cooking time.
Spicy Beef Stew
Add a pinch of red pepper flakes or a small amount of cayenne pepper.
Beef Stew Without Peas
Omit the peas or replace them with cut green beans.
Gluten-Free Beef Stew
Omit the flour coating or use a suitable gluten-free flour. Confirm that the broth, Worcestershire sauce and cornstarch are certified gluten-free.
What to Serve With Beef Stew
Serve this hearty stew with:
- Crusty bread.
- Dinner rolls.
- Buttermilk biscuits.
- Cornbread.
- Garlic bread.
- A simple green salad.
- Roasted Brussels sprouts.
- Green beans.
- Homemade brioche.
- Mashed potatoes, if you omit potatoes from the stew.
How to Store Leftovers
Allow the stew to cool briefly before transferring it to shallow airtight containers.
Refrigerate within two hours and use within 3–4 days.
The gravy may become thicker during storage. Add a small amount of beef broth or water when reheating.
Can You Freeze Beef Stew?
Yes. Cool the stew completely and transfer it to freezer-safe containers, leaving a little room for expansion.
Freeze for up to three months for best quality.
Potatoes may become slightly softer or grainier after freezing. If preparing the stew specifically for freezing, you may omit the potatoes and add freshly cooked potatoes after reheating.
Thaw overnight in the refrigerator.
How to Reheat Beef Stew
Reheat the stew in a saucepan over medium-low heat, stirring occasionally.
Add a splash of broth if the gravy is too thick.
Individual portions can be reheated in the microwave in short intervals, stirring between each interval.
Reheat leftovers to 165°F throughout.
Frequently Asked Questions
Do I need to brown the beef first?
No, but browning creates a deeper flavor and better color. You can place the seasoned beef directly into the slow cooker when short on time.
Why is my beef stew meat tough?
The beef may need more cooking time, or the cut may be too lean. Continue cooking until chuck beef separates easily with a fork.
Can I put frozen beef in a slow cooker?
No. Thaw beef safely in the refrigerator before slow cooking. Frozen meat may remain too long at unsafe temperatures.
Why is my beef stew watery?
The slow cooker retains moisture. Add a cornstarch slurry near the end and cook on high until the gravy thickens.
Can I prepare the stew the night before?
Yes. Prepare and refrigerate the vegetables separately from the raw beef. Brown the beef and assemble the stew when ready to cook. Do not leave raw meat at room temperature.
Can I use baby carrots?
Yes. Cut large baby carrots in half so their size matches the other vegetables.
Can I cook this stew on the stovetop?
Yes, but the liquid quantity and cooking time may need adjustment. Simmer it gently in a covered Dutch oven until the beef is tender.
Slow Cooker Beef Stew Recipe Card
Preparation time: 25 minutes
Cooking time on low: 8–9 hours, plus thickening time
Cooking time on high: 4–5 hours, plus thickening time
Servings: 6
Course: Dinner
Cuisine: American
Method: Slow Cooker
Ingredients
- 2 pounds beef chuck, cut into 1½-inch pieces.
- 1 teaspoon salt.
- ½ teaspoon black pepper.
- ¼ cup all-purpose flour.
- 2 tablespoons olive oil.
- 1½ pounds potatoes, cut into chunks.
- 4 carrots, sliced.
- 3 celery stalks, sliced.
- 1 large yellow onion, diced.
- 4 garlic cloves, minced.
- 3 tablespoons tomato paste.
- 4 cups low-sodium beef broth.
- 2 tablespoons Worcestershire sauce.
- 1 teaspoon dried thyme.
- ½ teaspoon dried rosemary.
- 1 teaspoon paprika.
- 2 bay leaves.
- 1 cup frozen peas.
- 3 tablespoons cornstarch.
- 3 tablespoons cold water.
Instructions
- Pat the beef dry, season it and coat it lightly with flour.
- Brown the beef in batches, then transfer it to the slow cooker.
- Cook the onion, garlic and tomato paste briefly in the same skillet.
- Deglaze the skillet with ½ cup of beef broth.
- Transfer the mixture to the slow cooker.
- Add the potatoes, carrots, celery, remaining broth, Worcestershire sauce and herbs.
- Cook on low for 8–9 hours or high for 4–5 hours.
- Remove the bay leaves.
- Mix the cornstarch with cold water.
- Stir the slurry and frozen peas into the stew.
- Cook on high for another 15–30 minutes until thickened.
- Season to taste and serve hot.
Recipe Notes
- Thaw the beef safely before cooking.
- Browning adds flavor but can be skipped.
- Slow-cooker cooking times vary.
- Add peas and the thickener near the end.
- Test the complete recipe before confirming exact times and servings.