Slow Cooker Beef Stew

Slow Cooker Beef Stew (Rich, Hearty & Comforting)

When the weather turns cool and comfort food cravings hit, nothing satisfies quite like a bowl of slow cooker beef stew. This classic dish is packed with tender beef, hearty vegetables, and a deeply savory broth that develops incredible flavor as it cooks low and slow. It’s the kind of meal that fills your kitchen with warmth and makes dinnertime something to look forward to.

This slow cooker version is perfect for busy days. A little prep in the beginning goes a long way, and by the time dinner rolls around, you’re rewarded with a thick, flavorful stew where every bite tastes slow-simmered and homemade.

Why You’ll Love This Slow Cooker Beef Stew

This recipe delivers everything a great beef stew should be: rich flavor, tender meat, and vegetables that hold their shape while soaking up the broth.

Browning the beef and vegetables before adding them to the slow cooker creates a deeper, more developed taste that you simply can’t achieve by dumping everything in raw. The broth thickens naturally as it cooks, creating a comforting, spoonable consistency without being heavy.

It’s naturally dairy-free, gluten-free when made with gluten-free flour, and high in protein, making it both nourishing and satisfying.

Ingredients You’ll Need

The full measurements are listed in the recipe card below, but here’s an overview of what makes this stew so good:

Beef chuck roast, trimmed and cut into chunks
Yukon Gold potatoes for a creamy, hearty texture
Carrots, celery, and onion for classic stew flavor
Garlic for depth and aroma
Mushrooms for earthiness and richness
Tomato paste to add body and savory balance
Beef broth as the flavorful cooking base
Flour or gluten-free flour to gently thicken the stew
Fresh thyme and bay leaves for slow-cooked aroma
Frozen peas added at the end for color and freshness
Salt and black pepper to season throughout

How to Make Slow Cooker Beef Stew

Step 1: Prepare the Broth Mixture

In a blender, combine the beef broth, flour, tomato paste, salt, and black pepper. Blend until completely smooth and set aside.

Step 2: Brown the Beef

Heat a large skillet over high heat and lightly coat with oil. Add the beef in batches and brown on all sides. Transfer the browned beef to the slow cooker.

Step 3: Sauté the Vegetables

In the same skillet, add the carrots, celery, onion, and garlic. Cook for about five minutes, stirring often, until lightly browned and fragrant. Transfer the vegetables to the slow cooker.

Step 4: Assemble the Stew

Add the potatoes, mushrooms, thyme, and bay leaves to the slow cooker. Pour the blended broth mixture over everything, gently stirring to combine.

Step 5: Slow Cook

Cover and cook on low for 8 hours, until the beef is tender and the vegetables are perfectly cooked.

Step 6: Finish and Serve

Remove and discard the thyme sprigs and bay leaves. Stir in the peas and let them warm through for about one minute. Taste and adjust seasoning as needed before serving.

Tips for the Best Beef Stew

Cut the beef into evenly sized pieces so it cooks uniformly.
Do not skip browning the beef and vegetables; this step adds a deep, savory foundation to the stew.
If you prefer a thicker stew, let it rest uncovered for a few minutes before serving.

Variations and Substitutions

You can substitute russet, red, or sweet potatoes for Yukon Golds.
If mushrooms aren’t your favorite, feel free to leave them out.
Fresh rosemary can be used instead of thyme for a different herbal note.

What to Serve with Beef Stew

This stew pairs beautifully with crusty bread to soak up the broth or served over mashed potatoes for an extra-comforting meal. A simple green salad on the side balances the richness perfectly.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to four days.
Freeze portions for up to three months for easy meal prep.
Reheat gently on the stovetop or in the microwave until warmed through.