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Soups & Stews

Slow Cooker Beef Stew

Classic beef stew with chuck roast, potatoes and carrots in a rich tomato-and-herb gravy. Hearty, make-ahead friendly and easy.

By CrockBites · Published

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Placeholder illustration: overhead view of a slow cooker filled with beef chunks, carrots, potatoes and peas in a dark gravy.

Editorial draft. This recipe has not been cooked and tested by a person yet. Quantities and times are estimates, so use your judgment and a food thermometer. Images on this page are placeholder illustrations.

Prep
25 min
Cook
8 hr
Total
8 hr 25 min
Serves
6 servings

Low 8 to 10 hours, or High 4 to 5 hours. Times are estimates; slow cookers vary, so cook to temperature and tenderness.

Beef stew is what slow cookers were made for. Chuck roast has plenty of connective tissue, and hours of gentle heat turn it silky and tender while the potatoes and carrots soak up the gravy.

This recipe keeps the ingredients familiar: beef, potatoes, carrots, celery and a savory broth with tomato paste and thyme. Browning the beef first adds a deeper flavor, but it is optional if you want a true set-and-forget meal.

Peas stirred in at the end add a bright color and a fresh bite after the long simmer.

CrockBites · https://crockbites.com/recipe/slow-cooker-beef-stew/

Slow Cooker Beef Stew

Prep 25 min · Cook 8 hr · Total 8 hr 25 min · Low 8 to 10 hours, or High 4 to 5 hours

Servings

6
Makes 6 servings

Ingredients

Tick items off as you gather them.

The beef

The vegetables

The gravy

To finish

Equipment

  • 6-quart slow cooker
  • Large skillet (optional, for browning)
  • Instant-read thermometer

Instructions

  1. Step 1: Coat the beef

    In a large bowl, toss the beef with the flour, salt and pepper until evenly coated.

  2. Step 2: Brown the beef (optional)

    For deeper flavor, heat the oil in a large skillet over medium-high heat and brown the beef in batches, about 3 to 4 minutes per side, without crowding the pan. Skip this step if you are short on time; the stew will still be good, just less rich.

  3. Step 3: Build the stew

    Put the potatoes, carrots, celery, onion and garlic in the slow cooker. Top with the beef. Whisk the broth, tomato paste, Worcestershire sauce and thyme together and pour it over everything. Tuck in the bay leaves.

  4. Step 4: Cook

    Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until the beef is fork-tender and the potatoes are soft. Do not lift the lid more than necessary.

  5. Step 5: Check doneness

    Whole cuts of beef are safe at 145°F (63°C), and stew meat will usually be well beyond that by the time it is tender, but confirm with an instant-read thermometer in a few pieces. Tender texture comes from long cooking, not only from reaching a temperature.

  6. Step 6: Finish

    Remove the bay leaves. Stir in the frozen peas, cover, and cook 10 to 15 minutes until hot. If the stew is thinner than you like, remove the lid, set to High, and cook 20 to 30 minutes, or mash a few potato pieces against the side and stir them in. Season with salt and pepper to taste.

Food safety

  • Use fully thawed beef. Frozen meat spends too long in the temperature danger zone in a slow cooker.
  • Beef is safe at 145°F (63°C), but stew meat needs far longer cooking to turn tender. Do not judge doneness by time alone.

Serving suggestions

  • Serve in wide bowls with crusty bread or buttered rolls.
  • Add a simple green salad with a sharp vinaigrette.
  • Spoon over egg noodles instead of eating it with potatoes.

Tips for success

  • Put the slow-cooking vegetables (potatoes and carrots) on the bottom, where the heat is strongest.
  • Chuck roast is the best cut for stew. Lean cuts such as round or sirloin turn dry and stringy.
  • Stews usually taste better the next day, so this is a good make-ahead dish.

Substitutions

Beef chuck
Boneless beef short rib or pre-cut stew meat (check that the pieces are similar in size).
Beef broth
Chicken or vegetable broth, or replace up to 1/2 cup with red wine.
Yukon Gold potatoes
Red potatoes. Russets tend to break down and thicken the stew.
Frozen peas
Green beans or corn, added at the same time.

Storage and reheating

Refrigerator
Cool within 2 hours of cooking and refrigerate in shallow containers for 3 to 4 days.
Freezer
Freeze for up to 3 months. Potatoes can turn slightly grainy after freezing.
Reheating
Reheat on the stove or in the microwave until steaming hot throughout (165°F / 74°C). Avoid reheating leftovers in a slow cooker.