This slow cooker beef stew is rich, cozy, and super simple. You’ll get tender beef, soft potatoes, and a thick, flavorful broth with minimal prep.

Time + Servings

Prep: 15–20 minutes
Cook: 8 hours on LOW or 4–5 hours on HIGH
Serves: 6

Ingredients

Main

- 2 lbs (900 g) beef chuck, cut into 1.5-inch cubes

3 tbsp all-purpose flour (for coating)

1 tsp salt (plus more to taste)
1/2 tsp black pepper
1 tsp paprika (optional)
2 tbsp olive oil (optional but recommended for browning)

Veggies

1 large onion, chopped
4 carrots, peeled and sliced
3 celery stalks, sliced (optional)
4 medium potatoes, peeled and cubed (Yukon gold or russet)
3 cloves garlic, minced

Broth + Flavor

3 cups beef broth
2 tbsp tomato paste (or 1/3 cup tomato sauce)
2 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary (or Italian seasoning)
2 bay leaves

Thickener (choose one)

Option A (best): 2 tbsp cornstarch + 2 tbsp water (slurry)
Option B: 2 tbsp flour + 2 tbsp water (paste)

Optional add-ins

1 cup mushrooms (add in last 2 hours)
1 cup peas (stir in at the end)
Fresh parsley (for garnish)

Step-by-step Instructions

Step 1: Prep and coat the beef

Pat the beef dry (helps browning).
In a bowl, mix flour, salt, pepper, and paprika.
Toss beef cubes in the flour mix until lightly coated.

Step 2: Brown the beef (optional, but boosts flavor)

Heat oil in a pan over medium-high heat.
Brown beef in batches (2–3 minutes per side).
Transfer browned beef to the slow cooker.

If you’re short on time, you can skip browning—still tasty, just less deep flavor.

Step 3: Add everything to the crockpot

To the slow cooker, add:

onion, carrots, celery (if using), potatoes, garlic
beef broth, tomato paste, Worcestershire
thyme, rosemary, bay leaves

Stir gently to combine.

Step 4: Slow cook

LOW: 8 hours
HIGH: 4–5 hours
Cook until beef is tender and potatoes are soft.

Step 5: Thicken the stew

Remove bay leaves.
Mix cornstarch + water to make a slurry.
Stir it into the stew.
Cook 15–25 minutes on HIGH until thickened.

Step 6: Finish and serve

Taste and adjust salt/pepper.
Stir in peas (if using) and let them warm for 5 minutes.
Garnish with parsley.

Serve with crusty bread, buttered rolls, or over mashed potatoes/rice.

Tips for the Best Beef Stew

Use chuck roast: it becomes tender and flavorful after slow cooking.
Cut pieces evenly so everything cooks the same.
Don’t add thickener at the start: it can get gummy; thicken at the end.
For deeper flavor, add 1/2 cup red wine in place of 1/2 cup broth.

Storage & Reheating

Fridge: 3–4 days
Freezer: up to 3 months
Reheat on the stove or microwave. Add a splash of broth if it thickens too much.

FAQs

Can I put raw beef straight into the crockpot?
Yes. Browning is optional, but recommended for richer flavor.

Can I use baby potatoes?
Absolutely. Halve them if they’re large.

How do I make it more “soupy”?
Add 1 extra cup broth near the end.