Slow Cooker Beef Stew Recipe

There’s something magical about a pot of Slow Cooker Beef Stew simmering away all day. It takes me right back to chilly evenings when I’d walk into the kitchen and be greeted by that cozy, savory aroma. Slow cookers are my best friend when I want to enjoy a home-cooked meal without babysitting the stove, and this stew is always a winner. The beef turns tender, the potatoes soak up all that flavor, and the carrots add a touch of sweetness. If you’re building your weeknight meal plan, don’t miss my Slow Cooker Recipes collection — they make life so much easier. And if you’re in the mood for something different on the side, my kids love when I pair it with crispy Air Fryer Chicken Wings for a fun twist.

---

What You’ll Need

Here’s what goes into this classic stew:

• Beef chuck roast – My favorite cut because it gets melt-in-your-mouth tender.
• Carrots – I like to cut them chunky so they don’t fall apart.
• Baby potatoes – No peeling needed, just a quick wash and halve.
• Onion & garlic – Fresh always makes the stew pop.
• Beef broth – Low sodium works best so you can control the seasoning.
• Tomato paste – Adds depth and richness.
• Worcestershire sauce – That secret tangy-salty boost.
• Frozen peas – Tossed in at the end so they keep their color.
• Flour & oil – For browning and thickening the sauce.
• Herbs (thyme, bay leaf, parsley) – They round out the stew beautifully.

I’ve learned the hard way that skipping the browning step makes the stew less flavorful — totally worth the extra 10 minutes. If you’re craving something lighter but still cozy, my Instant Pot Chicken Noodle Soup is another great choice.

---

Step-by-Step Guide to Slow Cooker Beef Stew

Just a little prep, then your slow cooker takes over.

Step 1 — Brown the beef

Coat the beef cubes lightly in flour, then sear them in hot oil until golden on all sides. Don’t overcrowd the pan — browning in batches gives the best flavor.

Step 2 — Layer ingredients in the slow cooker

Add the beef, carrots, potatoes, onion, garlic, and herbs. Pour in beef broth, tomato paste, and Worcestershire sauce. Give everything a gentle stir.

Step 3 — Slow cook low and slow

Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the beef is fork-tender and the veggies are cooked through.

Step 4 — Add peas & adjust seasoning

In the last 15 minutes, stir in the peas. Taste and adjust with salt, pepper, or even a splash more Worcestershire if needed.

Step 5 — Serve & enjoy

Ladle into bowls, sprinkle with fresh parsley, and enjoy with crusty bread. Nothing beats that first spoonful of rich, hearty stew.

---

Pro Tips & Easy Swaps

• Brown the beef — always worth it.
• Swap potatoes for parsnips or turnips.
• Add a splash of red wine for depth.
• Toss in mushrooms if you like earthy flavors.
• If stew is too thin, mix 1 tbsp cornstarch with water and stir it in.
• Want it gluten-free? Skip the flour and thicken with cornstarch later.
• Don’t stir too often — let the slow cooker do its magic.
• Fresh herbs at the end brighten the flavor.

---

Serving Ideas & Variations

This stew is a full meal on its own, but here are some of my favorite pairings:

• Over creamy mashed potatoes
• With warm crusty bread
• Ladled over buttered egg noodles
• With a side salad for balance
• Add a splash of balsamic vinegar for a tangy twist
• Top with shredded cheddar for a cozy casserole-style bowl

---

Common Mistakes (and How to Fix Them)

• Stew too thin? Add a cornstarch slurry near the end.
• Veggies too soft? Cut them in larger chunks next time.
• Beef tough? It needs more time — don’t rush it.
• Too salty? Add a squeeze of lemon juice or extra potatoes.

---

Frequently Asked Questions