Slow Cooker Beef Stew is the kind of dinner that makes a long day feel shorter. You brown the beef, pile everything into the crock, and walk away while it turns into something deeply savory and tender.
Advertisements1
I keep this one in my regular rotation because it uses basic grocery-store ingredients and still tastes like it simmered all day on the stove. The gravy thickens up on its own, the carrots and potatoes soak up all that flavor, and the beef ends up soft enough to cut with a spoon.
If you have ever had a watery or bland crockpot stew, this recipe fixes both problems with two small moves: a quick sear at the start and a cornstarch slurry at the end.
Why You'll Love This Recipe
About the Ingredients
2 1/2 lbs (1.13 kg) beef chuck roast, cut into 1 1/2-inch cubes
Chuck is the best choice because the marbling breaks down into tender meat. If chuck is unavailable, boneless short ribs or bottom round work, but trim excess fat from round first.
1 1/2 tsp kosher salt, plus more to taste
Kosher salt seasons more evenly than table salt because the crystals are larger. If you only have fine table salt, start with 1 tsp and adjust at the end.
1 tsp freshly ground black pepper
Fresh-cracked pepper has far more aroma than pre-ground. A coffee grinder or mortar and pestle works if you do not own a pepper mill.
3 tbsp all-purpose flour
The flour helps the beef brown and lightly thickens the broth. For a gluten-free version, swap in 2 tbsp cornstarch and add it with the slurry at the end instead.
2 tbsp olive oil, divided
Use a neutral oil with a high smoke point for searing. Avocado oil or canola oil are good substitutes if you are searing at high heat.
1 large yellow onion, cut into 1-inch chunks
Yellow onions turn sweet and soft during the long cook. White onions are a fine substitute, but avoid red onions, which can turn the gravy an odd color.
3 medium carrots, peeled and cut into 1-inch pieces
Look for carrots that are firm and snap cleanly. Baby carrots can be substituted, but cut them in half so they cook at the same rate as the beef.
1 lb (450 g) baby Yukon Gold potatoes, halved if large
Yukon Golds hold their shape and turn creamy inside. Russets will work but tend to fall apart, so cut them larger and add them an hour later.
3 cups (720 ml) low-sodium beef broth
Low-sodium broth lets you control the final seasoning. If you only have regular broth, skip the added salt until the end and taste first.
2 tbsp tomato paste
Tomato paste adds body and a subtle sweetness. If you are out, substitute 1/3 cup tomato sauce and reduce the broth by the same amount.
1 tbsp Worcestershire sauce
This is the quiet flavor booster that makes the stew taste finished. Soy sauce or coconut aminos can stand in if you need a Worcestershire-free option.
1 1/2 tbsp cornstarch whisked with 2 tbsp cold water
Cornstarch thickens the gravy without dulling the flavor. Arrowroot powder works as a 1-to-1 substitute if you avoid corn.
Tips & Tricks
Do not skip the sear
Browning the beef in batches at 450°F (230°C) for 3 to 4 minutes per side builds the flavor base. Crowding the pan steams the meat instead of browning it.
Keep the lid closed
Every peek releases heat and adds 20 to 30 minutes to the cook time. Stir only once, near the end, when you add the slurry.
Thicken at the end, not the start
Adding cornstarch at the beginning can break down during long cooking. Whisk the slurry in during the last 30 minutes on High so the gravy stays glossy.
Pro Tips
Step-by-Step Instructions
1. Dry and season the beef
Pat the cubed chuck completely dry with paper towels, then toss with the salt, pepper, and flour until evenly coated. Dry meat is the key to a good sear, and the flour gives the surface something to brown.
2. Sear in batches
Heat 1 tbsp olive oil in a large skillet over medium-high heat, about 375°F (190°C), and sear half the beef for 3 to 4 minutes per side until deeply golden brown on at least two sides. Repeat with the remaining oil and beef, then set aside.
3. Bloom the tomato paste
Lower the skillet to medium heat, about 300°F (150°C), add the tomato paste, and cook for 1 to 2 minutes, stirring, until it darkens slightly and smells sweet. This takes the raw edge off the paste.
4. Load the slow cooker
Scatter the onion, carrots, and potatoes in the bottom of a 6-quart slow cooker, then nestle the seared beef on top. Pour in the broth and Worcestershire sauce, scraping any browned bits from the skillet into the crock.
5. Cook low and slow
Cover and cook on Low for 7 to 8 hours or on High for 4 to 5 hours, until the beef shreds easily with a fork and the carrots pierce with no resistance. Do not lift the lid during cooking.
6. Thicken the gravy
In the last 30 minutes, whisk the cornstarch with cold water and stir it into the stew, then cover and cook on High until the gravy coats the back of a spoon, about 25 to 30 minutes. Taste and add salt if needed.
7. Rest and serve
Turn off the slow cooker and let the stew rest for 10 minutes so the gravy settles. Ladle into bowls and serve with crusty bread or over egg noodles.
Delicious Variations
Red Wine Version
Replace 1 cup of the broth with dry red wine and add it to the skillet after searing to deglaze, then pour it into the crock.
Herby Mushroom Stew
Add 8 oz sliced cremini mushrooms with the onions and stir in 1 tsp dried thyme for an earthier, meatier flavor.
Asian-Inspired Stew
Swap the Worcestershire for 2 tbsp soy sauce, add 1 tbsp grated ginger and 1 star anise, and serve over rice.
How to Store Slow Cooker Beef Stew
Refrigerator
Store in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, so it often tastes even better the next day.
Freezer
Freeze in portioned containers for up to 3 months. Leave 1 inch of headspace, since the stew expands as it freezes, and thaw overnight in the refrigerator.
Reheating
Reheat gently on the stovetop over medium-low heat, about 250°F (120°C), stirring occasionally, or microwave in 1-minute bursts. Add a splash of broth if the gravy has thickened too much.
Frequently Asked Questions
Q: How long should I cook beef stew in a slow cooker?
Cook beef stew on Low for 7 to 8 hours or on High for 4 to 5 hours. The beef should shred easily with a fork and the carrots should pierce with no resistance before you call it done.
Q: Can I add the potatoes at the start or should I wait?
You can add Yukon Gold or red potatoes at the start because they hold their shape well. If you are using russets, add them during the last 2 hours on Low so they do not dissolve into the gravy.
Give this slow cooker beef stew a try on your next busy week, and let the crock do the heavy lifting while you get on with your day. If you make it, I would love to hear how it turned out, especially if you tried one of the variations.
Slow Cooker Beef Stew
This slow cooker beef stew is rich, hearty comfort food with fall-apart beef, tender vegetables, and a savory gravy you make right in the crock.
🧂 Ingredients
- 2 1/2 lbs (1.13 kg) beef chuck roast, cut into 1 1/2-inch cubes
- 1 1/2 tsp kosher salt, plus more to taste
- 1 tsp freshly ground black pepper
- 3 tbsp all-purpose flour
- 2 tbsp olive oil, divided
- 1 large yellow onion, cut into 1-inch chunks
- 3 medium carrots, peeled and cut into 1-inch pieces
- 1 lb (450 g) baby Yukon Gold potatoes, halved if large
- 3 cups (720 ml) low-sodium beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 1/2 tbsp cornstarch whisked with 2 tbsp cold water
📋 Instructions
- 1Dry and season the beef — Pat the cubed chuck completely dry with paper towels, then toss with the salt, pepper, and flour until evenly coated. Dry meat is the key to a good sear, and the flour gives the surface something to brown.
- 2Sear in batches — Heat 1 tbsp olive oil in a large skillet over medium-high heat, about 375°F (190°C), and sear half the beef for 3 to 4 minutes per side until deeply golden brown on at least two sides. Repeat with the remaining oil and beef, then set aside.
- 3Bloom the tomato paste — Lower the skillet to medium heat, about 300°F (150°C), add the tomato paste, and cook for 1 to 2 minutes, stirring, until it darkens slightly and smells sweet. This takes the raw edge off the paste.
- 4Load the slow cooker — Scatter the onion, carrots, and potatoes in the bottom of a 6-quart slow cooker, then nestle the seared beef on top. Pour in the broth and Worcestershire sauce, scraping any browned bits from the skillet into the crock.
- 5Cook low and slow — Cover and cook on Low for 7 to 8 hours or on High for 4 to 5 hours, until the beef shreds easily with a fork and the carrots pierce with no resistance. Do not lift the lid during cooking.
- 6Thicken the gravy — In the last 30 minutes, whisk the cornstarch with cold water and stir it into the stew, then cover and cook on High until the gravy coats the back of a spoon, about 25 to 30 minutes. Taste and add salt if needed.
- 7Rest and serve — Turn off the slow cooker and let the stew rest for 10 minutes so the gravy settles. Ladle into bowls and serve with crusty bread or over egg noodles.
Editorial pen name used for practical articles and guides on Venture-Cook Simply Easy Recipes,.
