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The Best Slow Cooker Beef Stew Recipe (Easy & Comforting)

The Best Slow Cooker Beef Stew Recipe

Tender beef, potatoes, carrots, and aromatic vegetables simmer slowly in a rich tomato-Worcestershire broth. Browning the beef first adds extra depth, while the slow cooker makes this classic comfort food wonderfully easy.
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Prep Time 25 minutes
Cook Time 7 minutes
Total Time 7 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Beef and Seasoning
  • 2 pounds Beef chuck roast or beef stew meat, cut into 1-inch cubes
  • 1/4 cup All-purpose flour
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
  • 2 tablespoons Olive oil, for browning
Vegetables
  • 1 medium Medium yellow onion, chopped
  • 3 cloves Garlic, minced
  • 4 medium Carrots, peeled and cut into chunks
  • 3 stalks Celery stalks, sliced
  • 1 1/2 pounds Yukon Gold or red potatoes, cut into 1-inch pieces
Broth and Flavor
  • 3 cups Low-sodium beef broth
  • 2 tablespoons Tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dried thyme
  • 1 teaspoon Dried parsley or Italian seasoning
  • 1 leaf Bay leaf
Finishing
  • 1 cup Frozen peas, optional
  • To taste Additional salt and pepper

Method
 

Step-by-Step
  1. Cut the beef into even 1-inch cubes and pat it dry. Toss the beef with the flour, kosher salt, and black pepper until every piece is lightly coated.
  2. Heat the olive oil in a large skillet over medium-high heat. Brown the beef in batches so the pieces sear rather than steam, then transfer the browned beef to the slow cooker.
  3. Add the chopped onion, minced garlic, carrots, celery, and potatoes to the slow cooker with the beef. Arrange the ingredients in an even layer for consistent cooking.
  4. Whisk the beef broth, tomato paste, and Worcestershire sauce together in a bowl. Pour the mixture into the slow cooker, then add the thyme, parsley or Italian seasoning, and bay leaf.
  5. Cover and cook on LOW for 7–8 hours or HIGH for 3 1/2–4 1/2 hours. The stew is ready when the beef is fork-tender and the potatoes and carrots are soft.
  6. Remove the bay leaf before serving. Stir in the frozen peas during the final 10–15 minutes if using, then taste and adjust the salt and pepper.

Notes

Browning the beef is optional but strongly recommended for deeper flavor and better color. For a thicker stew, stir together 1 tablespoon cornstarch and 2 tablespoons cold water, then add the slurry during the final 15–20 minutes. Refrigerate leftovers promptly and reheat gently on the stovetop or in the microwave.