Our Slow Cooker Beef Stew recipe is a hands-off way to make this classic, hearty stew with tender beef chunks, potatoes, and carrots.
A crockpot is the perfect way to make beef stew because it slowly simmers all day, making it tender and flavorful. We enjoy it with buttermilk biscuits or dinner rolls and salad on the side.
Tonia’s Notes
During the cooler months of the year, I crave warm comfort food. Soups, stews, and chili are my go-to recipes. They make enough to feed a family, and they warm you up from the inside.
If you have our Slow Cooker Favorite Cookbook, you will probably recognize this recipe from the photo on the cover. It’s easy to make with simple ingredients, and the leftovers (if you have any) taste fantastic too.
How To Make Slow Cooker Beef Stew
Chuck Roast
Cut the chuck roast into cubes and coat them with flour, salt, and black pepper. Heat vegetable oil in a skillet and add the coated beef in a single layer. Work in batches if your skillet isn’t big enough. Brown the meat on both sides and then transfer it to a greased or lined slow cooker.
I like using a chuck roast that I trim and cube myself, but you can use pre-cut beef stew meat if you prefer.
Ingredients
Add the beef broth, cubed potatoes, sliced carrots, diced onion, Worcestershire sauce, salt, black pepper, dried thyme, and a bay leaf to the meat in the slow cooker. Stir to combine.
Slow Cook
Cover and cook on low for 7-8 hours or on high for 5-6 hours or until the meat is fully cooked and the potatoes are tender. Garnish with fresh chopped parsley.
Recipe Tips
- Prep Ahead Of Time: You can cut and brown the meat the night before and store it in the fridge so that it is ready to go in the morning. The carrots and onions can be prepped as well, but wait to cut up the potatoes until you are ready to use them so that they don’t turn brown.
- Shortcuts: Buy presliced carrots and chopped onions from the produce department, and cubed potatoes are often available in the refrigerated department.
- Leftovers: Quickly cool the leftovers and store them in an airtight container in the fridge for 3-4 days or in the freezer for 1-2 months.
- Reheat: Thaw frozen leftovers in the fridge overnight. Reheat on the stovetop or in the microwave.
More Soup Recipes
Slow Cooker Beef Stew
Video
Equipment
Ingredients
- 2 lbs cubed chuck roast or use beef stew meat
- ¼ cup flour
- 1 ½ teaspoon salt divided
- 1 ½ teaspoon black pepper divided
- 2 tablespoon vegetable oil
- 6 cups beef broth
- 2 ½ cups cubed potatoes
- 1 cup sliced carrots
- ½ cup diced onion
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon chopped fresh parsley
Instructions
- Coat the cubed beef with flour, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Heat the oil in a large skillet and add the coated beef in a single layer. Brown on both sides and transfer to a greased or lined slow cooker.
- Add the beef broth, cubed potatoes, sliced carrots, diced onion, Worcestershire sauce, 1 teaspoon salt, 1 teaspoon black pepper, dried thyme, and bay leaf. Stir to combine.
- Cover and cook on high for 4-5 hours or low for 7-8 hours or until the meat is full cooked and the potatoes are tender. Garnish with chopped fresh parsley.
