Name: Slow Cooker Beef Stew
Prep time: 20 min
Cook time: PT-491774H57M58S
Total time: 8 h
Cuisine: American
Ingredients: 2 lb beef chuck, cut into chunks; 0.25 cup all-purpose flour; 1.5 tsp salt; 1 tsp black pepper; 2 tbsp olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 4 carrots, sliced; 3 medium potatoes, diced; 2 celery stalks, sliced; 4 cups beef broth; 2 tbsp tomato paste; 1 tbsp Worcestershire sauce; 1 bay leaf; 1 tsp dried thyme

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I love making Slow Cooker Beef Stew when I want a comforting, hearty meal that fills the house with rich, savory aromas all day. It’s packed with tender beef, vegetables, and a thick, flavorful broth that feels like classic home cooking at its best.

Why You’ll Love This Recipe

I like this recipe because it’s incredibly hands-off and always reliable. The slow cooker turns tougher cuts of beef into melt-in-your-mouth bites, and the vegetables soak up all the flavor as they cook. I also enjoy how this stew tastes even better the next day. Slow Cooker Beef Stew

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

beef chuck, cut into chunks
all-purpose flour
salt
black pepper
olive oil

onion
garlic
carrots
potatoes
celery

beef broth
tomato paste
Worcestershire sauce
bay leaf
dried thyme

Directions

I start by seasoning the beef with salt and black pepper, then lightly coating it with flour. I heat olive oil in a skillet and brown the beef on all sides for extra flavor.

I transfer the beef to the slow cooker and add the onion, garlic, carrots, potatoes, and celery.

In a bowl, I whisk together the beef broth, tomato paste, and Worcestershire sauce. I pour this mixture over the beef and vegetables, then add the bay leaf and dried thyme.

I cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is tender and the vegetables are cooked through. I remove the bay leaf before serving and adjust seasoning if needed.

Servings and timing

I usually get about 6 servings from this recipe.
Preparation time: 20 minutes
Cooking time: 7 to 8 hours on low or 4 to 5 hours on high
Total time: about 8 hours

Variations

I sometimes add peas or green beans during the last 30 minutes of cooking. When I want a richer stew, I stir in a splash of red wine with the broth. I also enjoy adding mushrooms for extra depth. Slow Cooker Beef Stew

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm the stew gently on the stove or in the microwave. This stew also freezes well for up to 3 months.

FAQs

What cut of beef is best for stew?

I always use beef chuck because it becomes tender and flavorful during slow cooking.

Do I need to brown the beef first?

I find browning adds depth of flavor, but I can skip it if I’m short on time.

How do I thicken beef stew?

I mix a cornstarch slurry and stir it in during the last 30 minutes if I want a thicker broth.

Can I make this stew ahead of time?

I often make it a day in advance, and the flavor improves overnight.

Can I add different vegetables?

I easily swap in parsnips, turnips, or sweet potatoes depending on what I have.

Conclusion

I keep Slow Cooker Beef Stew in my comfort-food rotation because it’s hearty, dependable, and deeply satisfying. Every time I make it, it reminds me how simple ingredients and slow cooking can create a meal that feels warm and nourishing from the first bite to the last.

Slow Cooker Beef Stew

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A classic slow cooker beef stew made with tender beef chuck, hearty vegetables, and a rich, savory broth that delivers comforting home-style flavor with minimal effort.

Author: Lizaa
Prep Time: 20 minutes
Cook Time: 7–8 hours
Total Time: 8 hours
Yield: 6 servings
Category: Main Course
Method: Slow Cooker
Cuisine: American
Diet: Low Lactose

Ingredients

2 lb beef chuck, cut into chunks
0.25 cup all-purpose flour
1.5 tsp salt
1 tsp black pepper
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
4 carrots, sliced
3 medium potatoes, diced
2 celery stalks, sliced
4 cups beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 bay leaf
1 tsp dried thyme

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Instructions

Season the beef with salt and black pepper, then lightly coat with flour.
Heat olive oil in a skillet over medium-high heat and brown the beef on all sides.
Transfer the beef to the slow cooker.
Add the onion, garlic, carrots, potatoes, and celery.
In a bowl, whisk together beef broth, tomato paste, and Worcestershire sauce.
Pour the broth mixture over the beef and vegetables.
Add the bay leaf and dried thyme.
Cover and cook on low for 7–8 hours or on high for 4–5 hours, until beef is tender.
Remove the bay leaf, adjust seasoning if needed, and serve.