When life gets busy, there’s nothing like coming home to the smell of a slow-cooked meal that’s been simmering all day.
A good slow cooker recipe, like the best beef stew, doesn’t just save time—it fills your home with the kind of warmth and coziness that makes dinnertime special.
It’s the ultimate comfort, especially when you’re trying to juggle everything that comes with being a busy mom.
That’s why a slow cooker is my go-to for creating hearty, flavorful dishes with minimal effort.
And when you nail that perfect tender beef, it’s like magic in a bowl.
Slow Cooker Beef Stew Recipe
Making this Slow Cooker Beef Stew feels effortless. It’s a dump-and-go recipe where everything gets cut up, thrown in the crock pot with seasonings, and cooks without you standing at the stove for an hour.
I love how everything can be tossed right into the slow cooker in the morning, and by the end of the day, dinner is ready without any fuss, and we can get right to eating!
I add my stew beef, onions, garlic, and veggies—everything from hearty potatoes to sweet carrots that balance the savory broth.
Instead of beef broth, I like to dissolve a few beef bouillon cubes in water, which adds an extra depth of flavor and some saltiness.
The Worcestershire sauce and tomato paste give the stew a rich, slightly tangy edge that makes the gravy irresistible.
After 8 hours of low, slow cooking, the meat becomes melt-in-your-mouth tender, soaking up every ounce of that savory broth.
Thickening The Sauce (Optional)
Some meat is juicier than others in the crockpot, and if you like a thick stew, then the key is to make a roux before serving.
About 30 minutes before you want to serve, get some butter in a small saucepan and let it melt without browning.
Add some flour and whisk for about 5 minutes or until it starts to turn a nice brown.
Scoop out about a cup of the liquid from the stew and put it in the saucepan. Whisk it good until it is well mixed, bubbly and thick.
Then, pour the contents of the saucepan into the slow cooker with the stew and mix it in well. That’ll make the stew thicker, just like I like it!
Ingredients
- 1 1/2 lbs. Stew Beef
- 1 medium onion finely chopped
- 2 cloves of garlic
- 2 celery stalks chopped
- 6 oz. can tomato paste
- 1 carrot copped into bite-sized chunks
- 3 beef boullion cubes & 3 cups of water or 3 cups beef broth
- 1 tsp salt
- 1 tsp black pepper
- 2 Tbsp Worcestershire sauce
- 1/2 tsp black pepper
- 1 Tbsp dried parsley
- 2 large potatoes chopped into bite-sized pieces
- 3 Tbsp butter
- 3 Tbsp flour or gluten-free flour
- 1 cup juices from the crock pot
Instructions
- Place all ingredients except the flour and butter in a slow cooker and cook for 8-10 hours on low.
- Make A Roux (Thicken Stew):
- Melt butter in a small sauce pan
- Add flour and whisk continuously for about 5 minutes or until it starts to turn a light brown.
- Take 1 cup of the liquid from the slow cooker and add it to the sauce pan.
- Whisk until it starts to bubble and thicken.
- Add roux into the slow cooker and stir into the stew.
Nutrition
Recipe Substitutions
Crockpot beef stew is a Gpd-send, and there are a lot of ways to cook it and enjoy it!
This recipe is incredibly versatile, and you can swap out a few ingredients depending on what you have on hand or your preferences.
The Meat
If you don’t have stew beef, a chuck roast cut into bite-sized pieces works perfectly. We even use venison as stew meat when we have some from family.
For a different flavor, you could even use pork or chicken thighs for a twist on the traditional crock pot beef stew.
Lamb would also be a great alternative if you want something richer and more robust in flavor. I think it would be the most similar texture-wise as well to beef.
The Broth/Seasoning
A splash of red wine in the broth would add a depth of richness that’s hard to beat, especially if you’re cooking for a more sophisticated palette.
Alternatively, you can use balsamic vinegar for a tangy kick or swap out some of the water for beer to give the stew a more earthy, malty flavor.
If you’re aiming for more of a French-inspired dish, throw in some fresh thyme, bay leaves, or even a bit of rosemary to elevate the flavor.
Instead of beef broth, you could try vegetable or mushroom broth for a lighter, less meaty taste.
The Veggies
When it comes to veggies, feel free to get creative and see what you like by trying new stuff in the sauce!
Mushrooms, parsnips, or even a handful of peas towards the end of cooking would add great flavor and texture. For a bit of green, stir in some spinach or kale during the last 30 minutes of cooking.
You can swap out the potatoes for sweet potatoes, which offer a slightly sweeter and heartier flavor. Turnips or rutabagas also make fantastic substitutes for potatoes if you want a low-carb option.
If you’re a fan of a more Mediterranean twist, add in chopped zucchini, bell peppers, or even some olives toward the end of cooking for a stew with a different flavor profile.
The Thickener
If you want to avoid making a roux with flour and butter, you can thicken the stew using cornstarch or arrowroot mixed with cold water to make a slurry instead of a roux.
If you’re avoiding both gluten and grains, mashed cauliflower or even some blended potatoes from the stew itself can serve as a natural thickener.
Serving Suggestions
When it comes to serving, there are so many ways to enjoy this stew.
A classic option is ladling it over creamy mashed potatoes, which soak up all that rich gravy.
Crusty bread, fresh from the oven, is another must—perfect for dipping into the stew. I love anything that can dunk into broth!
For something heartier, pair the stew with a side of buttered egg noodles or even a scoop of rice.
For a lighter option, spoon it over cauliflower mash, which has a very light flavor and has the same mouth-feel as mashed potatoes.
If you want to keep things simple, serve the stew as-is with some freshly baked cornbread or biscuits on the side.
You could also serve it alongside a crisp green salad with a tangy vinaigrette to cut through the richness.
Other Slow Cooker Recipes
Are you a big fan of slow cookers? Me too!
So much so that I made entire meal plans around slow cooker meals that I’ve created over the years.
I shop at Aldi because it’s cheap with good quality, so you can make over 20 recipes for $150 and have recipes ready for your family almost every day in a month!
FAQs
Can you make this recipe without a slow cooker?
Absolutely. You can brown the beef in a Dutch oven, then let it simmer on low for a few hours with everything in the pot.
Can I add wine to the recipe?
Absolutely. Many beef stew recipes call for one, and adding a splash of red wine to the broth can enhance the depth of flavor.
I don’t usually drink red wine or have it on hand, so it doesn’t seem as important to me, but please add it if that’s how you like it! I don’t miss it all that much.
How do I thicken the stew without using a roux?
You can mix cornstarch and water to make a slurry and stir it into the stew in the last 30 minutes of cooking.
Is it okay to cook the stew on high to save time?
Yes, you can cook the stew on high for about 4-5 hours, but the flavors and tenderness are best when it’s cooked low and slow for 8-10 hours.
Some beef stew meat can be a little tough when cooked on high, but it really depends on the meat and slow cooker.
What other vegetables can I add?
Feel free to add vegetables like mushrooms, green beans, parsnips, or even frozen peas toward the end of the cooking time.
I’d rate most beef stews 5 stars as long as the beef is tender and the broth is good! I’m happy with whatever veggies I can get.
Final Thoughts
At the end of the day, this slow cooker beef stew is a classic dish that’s sure to deliver on taste.
The flavors develop beautifully as it cooks, making it the ultimate comfort meal when you need something hearty and satisfying.
Whether you’re feeding a hungry family or just want leftovers for the next few days, this stew is the kind of meal you’ll keep coming back to.
A traditional beef stew is easy and delicious and brings everyone together around the table, which is really what good food is all about.
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Hello Lauren!
Thanks for all your recipes! In this beef stew, is there a reason black pepper is listed twice? Maybe a typo?