Slow Cooker Beef Stew Recipe

I’m obsessed with this slow cooker beef stew because it transforms simple ingredients into a comforting, flavor-packed meal. The tender, lightly seasoned beef and perfectly cooked veggies meld together in a rich broth, creating a dish that’s both satisfying and easy to make. It’s my ultimate comfort meal for any laid-back day.

I love making a slow cooker beef stew recipe that’s simple yet packs a ton of flavor and nutrition. I start off with 2 lbs beef stew meat cut into 1-inch cubes and toss it in with 1/4 cup all-purpose flour, 1/2 tsp salt and 1/2 tsp ground black pepper.

This helps give the meat a nice coating that thickens the rich broth later on. I always add a small chopped onion and 3 cloves minced garlic for that essential savory kick.

Next, I mix in 4 cups of beef broth, 4 medium carrots and 3 medium potatoes. The broth, vegetables and tomato paste blend together and create a comforting meal that’s loaded with protein, vitamins and fiber.

I know its a traditional beef stew that really works in a crock pot, making it one of my favorite slow cooker dishes on chilly days.

Why I Like this Recipe

I like this recipe because it’s super simple to throw together. I mean, one minute I’m tossing in all those meats and veggies, and then the slow cooker does all the work while I chill out.

I also love how the beef turns out really tender and full of flavor even though the ingredients are pretty basic. It always reminds me of home cookin’ and feels like a warm hug on a cold day.

Another big reason is that it’s a one-pot meal. Not having to use a billion dishes makes dinner so much easier for me, especially after a long day.

Lastly, I dig that it’s both hearty and healthy. All those veggies mix in with the beef broth to make a stew that’s both satisfying and kinda good for you, even if it’s not perfect every time.

Ingredients

• Beef stew meat: a powerhouse of protein and iron making the stew hearty and tasty.
• Onions: pack fiber and vitamins while adding a mild, sweet flavor and aroma to dish.
• Carrots: deliver natural sweetness, diverse vitamins, and crunch making the stew balanced and nutritious.
• Potatoes: rich in carbohydrates, they soak up the other flavors, offering a satisfying, filling base.
• Beef broth: gives a savory, deep flavor that melds ingredients into a cohesive, warm stew.
• Celery: contributes refreshing crunch and vitamins, lifting the overall lightness and texture of the stew.
• Garlic: offers a powerful, aromatic burst that intensifies the stew’s overall savory profile and richness.

Ingredient Quantities

• 2 lbs beef stew meat, cut into 1-inch cubes
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 4 cups beef broth
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 medium carrots, peeled and sliced into rounds
• 3 medium potatoes, peeled and cubed
• 2 stalks celery, chopped
• 1 tbsp tomato paste
• 1 bay leaf
• 1/2 tsp dried thyme

How to Make this

1. Toss the beef stew meat in a bowl with flour, salt and pepper so they get a nice coating.

2. If you have time, brown the meat in a skillet over medium-high heat for a few minutes per side then add it to the slow cooker; it really amps up the flavor.

3. Throw in the chopped onion and minced garlic into the slow cooker along with the browned meat.

4. Add the sliced carrots, cubed potatoes and chopped celery, making sure everything is spread out evenly.

5. Stir in the tomato paste, trying hard to mix it in well with all the veggies and meat.

6. Pour in the beef broth over the ingredients so they are all nicely covered.

7. Drop in the bay leaf and sprinkle dried thyme over the top.

8. Give everything a good stir, then cover the slow cooker.

9. Cook on low for about 8 hours or on high for roughly 4 hours until the meat is super tender and the veggies are done.

10. Before serving, remove the bay leaf, taste, and adjust salt and pepper if needed. Enjoy your hearty beef stew!

Equipment Needed

1. A mixing bowl for coating the beef with flour, salt, and pepper
2. A skillet for browning the meat over medium-high heat
3. A slow cooker for cooking the stew
4. A cutting board for chopping the onions, garlic, carrots, potatoes, and celery
5. A sharp knife for chopping and mincing
6. Measuring cups and spoons to measure out the flour, salt, pepper, broth, and spices
7. A stirring spoon or spatula for mixing the ingredients
8. Tongs for turning the meat in the skillet if needed

FAQ

• Q: Should I sear the beef before adding it to the slow cooker?
  A: Yeah, it’s a good idea to brown the meat a bit first. It really locks in the flavor, but if you’re in a rush, you can skip it.
• Q: Can I use other veggies instead of, or in addition to, the ones in the recipe?
  A: Sure thing, you can throw in some peas or even parsnips if ya like. Just remember different veggies might need slightly different cook times.
• Q: How long does this stew need to cook?
  A: It usually takes about 8 hours on low or 4-5 hours on high. Check it towards the end to make sure the beef is tender.
• Q: What can I do if the stew isn’t thick enough?
  A: You can mash a few of the potatoes and stir them in to thicken things up or mix a bit of extra flour with water and add it near the end.
• Q: Can I freeze leftovers of this beef stew?
  A: Yes, just let it cool completely and store in freezer-safe containers. It should be good for about 3 months.

Slow Cooker Beef Stew Recipe Substitutions and Variations

• Instead of beef stew meat, you could try pork or lamb cubes. They give a different flavor but still work great in slow cooker recipes.
• If you dont have all-purpose flour or need a gluten-free fix, try using cornstarch to coat the meat. Just use about half the amount.
• No beef broth on hand? You can use chicken broth or water with a beef bouillon cube for a similar taste.
• Out of tomato paste? A few spoonfuls of tomato sauce will do, though you might want to cut back the extra liquid a bit.
• If you dont have dried thyme, rosemary or marjoram are good alternatives. Just be careful with the amount since they are more potent.

Pro Tips

1. Browning the meat before tossing it in helps unlock a much richer flavor, so don’t skip that step even if you’re in a hurry
2. When you mix in the tomato paste, make sure you stir it in really well so you dont get clumps of it in the stew
3. Try to cut all your veggies into similar sized pieces, this way everything cooks evenly and you dont end up with mushy carrots and underdone potatoes
4. Let the stew rest for a few minutes after turning it off; this helps it thicken up nicely and lets all the flavors blend together better