Beef Stew in the Slow Cooker

 Slow Cooker Beef Stew is the ultimate comfort food! It’s ideal for crisp fall evenings or chilly winter days when you’re craving something hearty and satisfying.

Slow Cooker Beef Stew Recipe

Nothing warms the soul quite like a bowl of homemade beef stew, especially when it’s been slowly simmering all day in the slow cooker. This Slow Cooker Beef Stew is your perfect comfort food, featuring tender beef chunks, hearty vegetables, and rich flavors that blend beautifully over time. If you don’t have a crockpot, I also provide instructions for stove-top beef stew, which is my personal favorite method. However, the convenience of the slow cooker is unbeatable for those busy evenings!

Why This Slow Cooker Beef Stew Recipe Works

After sharing my beef stew recipe last year, I received numerous requests for a slow cooker version. I took my original recipe and adapted it for the crock pot. Since the slow cooker doesn't let as much liquid evaporate, I had to reduce the amount of liquid to perfect the recipe.

• Easy: The greatest advantage of crockpot beef stew is its simplicity! Just add the ingredients to your slow cooker in the morning, set it to low, and let it do its thing while you go about your day. By dinnertime, you'll have a delicious, aromatic meal ready and waiting. It’s an ideal option for busy weekdays or relaxing weekends.
• Rich and Flavorful: This hearty dish features tender beef and a variety of vegetables, all enhanced with tomato paste, garlic, and herbs. It’s incredibly delicious!
• Dietary Restrictions: It’s high in protein, Weight Watchers-friendly, dairy-free, and can be made gluten-free by using GF flour.

                                                                                                                                           

What You’ll Need

Slow Cooker Beef Stew Ingredients

Here’s everything you’ll need to make this easy crockpot beef stew. The exact measurements are provided in the recipe card at the bottom.

• Broth: This slow cooker recipe calls for one cup less broth compared to my traditional stovetop beef stew.
• All-Purpose Flour: Used to thicken the cooking liquid. You can use either all-purpose or gluten-free flour.
• Tomato Paste: Adds a deep tomato flavor.
  
• Salt and Black Pepper: Season the stew to taste.
  
• Beef Chuck Roast: Trim the fat from a boneless chuck roast and cut it into small cubes.
  
• Vegetables: Include Yukon Gold potatoes, carrots, celery, onion, mushrooms, and frozen peas.
  
• Garlic Cloves: Infuse a rich aroma and enhance the stew’s savory taste.
  
• Herbs: Fresh thyme and bay leaves.

How to Prepare Slow Cooker Beef Stew

I brown the beef and vegetables on the stove before adding them to the slow cooker to enhance their flavor. I promise this extra step is worth the effort! Complete instructions can be found in the recipe card below.

1. Brown the Meat and Vegetables: Sear the beef in a large skillet over high heat. Transfer the browned beef to the slow cooker, then sauté the carrots, celery, onions, and garlic in the same skillet.
2. Add Everything to the Crock Pot: Move the sautéed vegetables to the slow cooker, then add the potatoes, mushrooms, thyme, and bay leaves.
3. Cooking Liquid: Blend the broth, flour, tomato paste, salt, and pepper in a blender. Pour this mixture into the slow cooker.
4. Slow Cook: Cover and cook on low for 8 hours, or until the beef is fork-tender.
5. Add the Peas: After 8 hours, remove the herbs and stir in the peas. Adjust seasoning with additional salt if needed.

Variations

• Potatoes: You can substitute russet, sweet, or red potatoes.
• Mushrooms: Omit them if you prefer.
• Herbs: Replace thyme with rosemary if desired.

What to Serve with Slow Cooker Beef Stew

Pair this hearty stew with crusty bread to soak up the flavorful broth, or serve it over mashed potatoes for an added layer of comfort.

Storage

• Refrigerate: Store leftover stew in the fridge for up to 4 days.
• Freezer: It’s great for meal prep and freezing. Keep it in airtight containers and freeze for up to 3 months.
• Reheat: Thaw in the refrigerator and reheat on the stove or in the microwave.

FAQ

Can you put raw beef in a slow cooker?
Yes, you can add raw beef directly to the slow cooker. However, I prefer to brown it first to enhance its flavor and color, as well as to help lock in the meat's juices.

Can you overcook beef stew in a slow cooker?
Although slow cooking beef is essential for a tender stew, it is possible to overcook it. Overcooking can cause the meat to dry out and the vegetables to become mushy.

                                                                                                                                           

Beef Stew in the Slow Cooker

Cals: 356 Protein: 44 Carbs: 22.5 Fat: 10.5

 Slow Cooker Beef Stew is the ultimate comfort food! It’s ideal for crisp fall evenings or chilly winter days when you’re craving something hearty and satisfying.

Course: Dinner Cuisine: American

                                                                                                                                           

Prep: 30 mins Cook: 8 hrs Total: 8 hrs 30 mins

                                                                                                                                           

Yield: 6 servings Serving Size: 1 1/3 cups

Equipment

• Slow Cooker

Ingredients

• 2 cups low-sodium beef broth
• 3 1/2 tablespoons flour or gluten-free flour
• 3 tablespoons tomato paste
• Kosher salt and black pepper
• 2 1/2 pounds boneless chuck roast, trimmed and cut into 1 inch cubes (I prefer Prime beef, I start with a 3 lb piece before trimming off fat)
• 1 1/2 cups yukon gold potatoes, peeled and diced into 1 inch pieces
• 1 1/2 cups carrots, sliced 1/2 inch thick diagonal, from 3 to 4 medium carrots
• 1 cup chopped celery, from 3 ribs
• 1 medium onion, cut into 1/2 inch pieces
• 2 cloves garlic, minced
• 4 ounces white button mushrooms, quartered
• 3 sprigs fresh thyme
• 2 bay leaves
• 1/2 cup frozen peas, thawed

Instructions

1. Combine broth, flour, tomato paste, 1 1/4 teaspoons kosher salt and 1/4 teaspoon black pepper in a blender and blend until smooth.
2. Heat a large skillet oven over high heat, spray with oil and brown the beef on all sides in two batches. Transfer the beef to the slow cooker, then spray the skillet again.
3. Add the carrots, celery, onions and garlic and brown, stirring about 5 minutes. Transfer to the slow cooker and add the potatoes, mushrooms, thyme and bay leaves and pour the broth mixture on top.
4. Cover and cook low 8 hours, until the meat and vegetables are tender.
5. Discard the thyme and bay leaves, stir in the peas and let them sit 1 minute until heated through. Taste for salt and adjust as needed.

Last Step:

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Notes

Makes about 8 cups.

Nutrition

Serving: 1 1/3 cups, Calories: 356 kcal, Carbohydrates: 22.5 g, Protein: 44 g, Fat: 10.5 g, Saturated Fat: 5 g, Cholesterol: 124.5 mg, Sodium: 410 mg, Fiber: 3.5 g, Sugar: 7 g