There’s something magical about coming home to the aroma of a bubbling Slow Cooker Beef Stew after a long day. This classic dish is the very definition of comfort food, brimming with tender beef, hearty vegetables, and a rich, savory broth that soaks into every bite. Whether you’re warming up on a chilly evening or feeding a hungry crowd, this stew is my go-to recipe for making everyone around the table feel at home.
Ingredients You’ll Need
The beauty of Slow Cooker Beef Stew is how humble ingredients transform into a bowl of pure comfort. Each component brings something essential: rich flavor, satisfying texture, or a splash of color. Here’s what you’ll need, plus a few tips to make every ingredient shine:
- Beef stew meat (2 pounds, cut into 1-inch cubes): Choose well-marbled meat for melt-in-your-mouth tenderness after long cooking.
- All-purpose flour (3 tablespoons): Coating the beef in flour helps thicken the stew as it cooks, giving you that classic hearty texture.
- Salt (1 teaspoon): Enhances all the savory flavors and seasons the meat perfectly.
- Black pepper (1/2 teaspoon): Adds a gentle kick that balances the richness of the stew.
- Olive oil (2 tablespoons): Use for browning the beef, which deepens the flavor and adds a gorgeous caramelized color.
- Beef broth (4 cups): The backbone of the stew’s savory broth—choose low-sodium if you like to control seasoning.
- Carrots (3, peeled and sliced): They bring sweetness and a pop of orange color.
- Potatoes (3, peeled and diced): Yukon golds or russets soak up all the delicious flavors and make the stew extra filling.
- Celery stalks (2, sliced): Adds a subtle herbal note and some crunch.
- Onion (1 medium, chopped): Sweetens as it cooks and creates a deep, savory base.
- Garlic (3 cloves, minced): Brings aromatic warmth and depth to every spoonful.
- Tomato paste (2 tablespoons): Gives the stew a touch of tang and a richer color.
- Worcestershire sauce (1 teaspoon): Adds a savory, umami punch that takes the flavor to the next level.
- Dried thyme (1 teaspoon): Classic herb for beef stew, lending earthiness and aroma.
- Dried rosemary (1/2 teaspoon): A little goes a long way for fragrant depth.
- Bay leaves (2): Infuse the broth with subtle herbal notes—just remember to remove them before serving!
- Frozen peas (1 cup, added at the end): Stir in at the finish for vibrant color and a burst of sweetness.
- Fresh parsley (optional, for garnish): Brightens up each bowl just before serving.
How to Make Slow Cooker Beef Stew
Step 1: Coat and Brown the Beef
Start by tossing your beef stew meat with flour, salt, and pepper in a large bowl. This not only seasons the meat but also helps thicken the stew as it cooks. Heat olive oil in a skillet over medium-high heat, then sear the beef in batches. Each piece should get a nice, brown crust on all sides—this is where you build those deep, savory flavors that make Slow Cooker Beef Stew irresistible.
Step 2: Layer Ingredients in the Slow Cooker
Transfer the beautifully browned beef to your slow cooker. Now it’s time to pile on the carrots, potatoes, celery, onion, garlic, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour the beef broth over everything, then stir gently to combine. The mixture might look a bit crowded, but as it cooks, everything will meld together perfectly.
Step 3: Slow Cook to Perfection
Pop the lid on your slow cooker and set it on low for 8 to 9 hours, or high for 4 to 5 hours. As it simmers, the beef becomes fall-apart tender and the veggies soak up all those incredible flavors. Your home will start to smell heavenly, and you’ll find it hard to wait until dinnertime!
Step 4: Add Peas and Finish
About 15 to 20 minutes before serving, stir in the frozen peas. They just need enough time to heat through and keep their bright green color. Don’t forget to fish out the bay leaves—they’ve done their job seasoning the stew.
Step 5: Serve and Enjoy
Ladle the hearty stew into bowls and, if you like, sprinkle with fresh parsley for a burst of color and freshness. Pair with crusty bread or fluffy mashed potatoes, and get ready for a meal everyone will love.
How to Serve Slow Cooker Beef Stew
Garnishes
For a final flourish, a sprinkle of fresh parsley on top of your Slow Cooker Beef Stew adds brightness and a touch of elegance. If you want to get fancy, a crack of black pepper, a drizzle of good olive oil, or even a bit of grated parmesan can turn each bowl into something special. Don’t skip this step—it really does make the stew pop!
Side Dishes
Nothing pairs better with Slow Cooker Beef Stew than a hunk of crusty, buttered bread for soaking up every drop of savory broth. If you’re in the mood for something extra comforting, serve it over creamy mashed potatoes or even steamed rice. A crisp green salad on the side adds a fresh counterpoint to this hearty meal.
Creative Ways to Present
For a rustic touch, serve your stew in wide, shallow bowls with a sprig of parsley on top. If you’re entertaining, ladle the stew into small mugs or mini bread bowls for a fun, party-ready twist. You can also serve it family-style in a big cast iron pot right at the table—everyone loves the serve-yourself vibe!
Make Ahead and Storage
Storing Leftovers
Slow Cooker Beef Stew actually tastes even better the next day, as the flavors continue to develop. Let leftovers cool completely, then transfer to an airtight container. Store in the refrigerator for up to four days—just reheat and enjoy a quick, comforting meal whenever you need it.
Freezing
If you want to stash away portions for busy nights, this stew freezes beautifully. Spoon cooled stew into freezer-safe containers or zip-top bags, leaving a bit of space for expansion. Freeze for up to three months. When you’re ready to eat, thaw overnight in the fridge before reheating.
Reheating
To reheat, simply transfer the stew to a pot and warm it gently over medium-low heat, stirring occasionally. If it’s a little thick, add a splash of beef broth or water to loosen things up. You can also microwave individual servings—just cover loosely and heat in 1-minute bursts, stirring between each.
FAQs
Can I skip browning the beef before adding it to the slow cooker?
Technically you can, but browning adds so much delicious flavor and a lovely rich color to your Slow Cooker Beef Stew. It’s worth the extra few minutes for that depth of taste!
What kind of beef is best for this stew?
Look for well-marbled stew meat, such as chuck roast cut into cubes. The marbling melts during slow cooking, making the beef incredibly tender and flavorful.
Can I add other vegetables?
Absolutely! Parsnips, turnips, or sweet potatoes all work beautifully in Slow Cooker Beef Stew. Just keep the ratios in mind and don’t overload your slow cooker.
How can I make the stew gluten-free?
Simply swap the all-purpose flour for a gluten-free flour blend, or use cornstarch as a thickener at the end. This way, everyone can enjoy a bowl of Slow Cooker Beef Stew, no matter their dietary needs.
Is it possible to prepare this recipe ahead of time?
Yes! You can brown the beef and chop all the veggies the night before. Store everything in the fridge, then assemble and start your slow cooker in the morning for effortless dinner prep.
Final Thoughts
If you’re looking for a meal that’s hearty, easy, and guaranteed to please, you can’t go wrong with Slow Cooker Beef Stew. It’s the kind of dish that fills your kitchen with cozy aromas and brings everyone to the table with big smiles. Give it a try and make it your own—you’ll be coming back to this recipe all season long!
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Slow Cooker Beef Stew Recipe
- Total Time: 8 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Slow Cooker Beef Stew is a hearty and comforting dish perfect for fall and winter dinners. Tender beef cubes are seared to lock in flavor, then slow-cooked with fresh vegetables, herbs, and a savory broth. With its rich taste and wholesome ingredients, this stew promises a satisfying and warming meal that’s easy to prepare and perfect for family gatherings.
Ingredients
Beef and Coating
- 2 pounds beef stew meat (cut into 1-inch cubes)
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cooking Ingredients
- 2 tablespoons olive oil
- 4 cups beef broth
- 3 carrots (peeled and sliced)
- 3 potatoes (peeled and diced)
- 2 celery stalks (sliced)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 bay leaves
Finishing Ingredients
- 1 cup frozen peas (added at the end)
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Beef: In a large bowl, toss the beef stew meat with all-purpose flour, salt, and black pepper until the pieces are evenly coated. This helps to thicken the stew as it cooks.
- Sear the Beef: Heat olive oil in a skillet over medium-high heat. Working in batches, sear the beef cubes until they are browned on all sides, about 2–3 minutes per side. This step seals in the juices and enhances the flavor. Transfer the browned beef to the slow cooker.
- Add Vegetables and Seasonings: Place the sliced carrots, diced potatoes, celery, chopped onion, minced garlic, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves into the slow cooker with the beef. Stir gently to combine all ingredients.
- Pour in Broth and Cook: Pour the beef broth over the ingredients in the slow cooker and stir slightly to combine. Cover the slow cooker with the lid and cook the stew on low for 8–9 hours or on high for 4–5 hours, until the beef is tender and the vegetables are cooked through.
- Add Peas and Finish Cooking: About 15–20 minutes before the end of the cooking time, stir in the frozen peas to warm through. Remove the bay leaves before serving.
- Serve and Garnish: Spoon the stew into bowls and garnish with fresh parsley if desired. Serve hot, accompanied by crusty bread or over mashed potatoes for a complete meal.
Notes
- For a thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the stew during the last 30 minutes of cooking.
- Serve the stew with crusty bread, mashed potatoes, or over egg noodles for added comfort.
- If gluten-free, replace the all-purpose flour with cornstarch or a gluten-free flour blend.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 6g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 95mg
