Slow Cooker Beef Stew

This Slow Cooker Beef Stew is simple to make just like the classic recipe with much less stress. With just 30 minutes of prep time, the crockpot does the work for. It’s a great meal to make in advance, the leftovers often taste better the next day too!

In the world of comforting and hearty meals, few dishes can rival the simplicity and satisfaction of this Slow Cooker Beef Stew. When you’re short on time but want a hearty and home-cooked meal, turn to your trusty slow cooker for an easy and delicious solution.

This Beef Stew take about 30 minutes to prepare before cooking in the crockpot. The only step you need to cook is searing the meat prior to putting it into the slow cooker to cook for hours. It’s actually optional to sear the meat, but if you want restaurant-quality flavor, then I highly recommend it.

Serving this stew with cornbread or hoe cakes, a crusty bread, or with a toasted cheese sandwich will give you instant cozy feels! It’s also excellent served over rice!

I loved the ingredients in this stew. It was the perfect meal to come home to after a long day. My husband thought it was the best stew I’ve ever made. -Louanne

Why You’ll Love this Recipe

• A cold weather classic comfort food. The warmth and heartiness of slow cooker beef stew make it a comforting choice, especially during cold weather. It’s a cozy and nourishing meal.
• Convenience and easy for any night of the week. Crockpot stew is incredibly convenient. Once the ingredients are assembled in the pot, the slow cooker does the work.
• Affordable dinner for a crowd. The slow cooker transforms tougher cuts of meat, like chuck roast, into a delectable and tender dish. The slow cooking helps break down the connective tissues, making budget-friendly a great option.
• Perfect to meal prep and for leftovers. Beef stew is a great option for meal prep. It yields generous portions, and leftovers taste even better the next day as the flavors continue to meld.

What cut of beef is best for stew?

When making beef stew in the slow cooker, you need a tougher type of meat with lots of connective tissue, I recommend a chuck roast. When you’re cooking beef like this cut at a low temperature for a long period of time, the tough connective tissue dissolves and the meat becomes extremely tender. 

If you also see “stew meat” labeled at the grocery store, this is perfect for this recipe. It also tends to be a cut of meat that is very economical and saves money!

Ingredients

Ingredient Amounts Listed on the Recipe Card Below

• Oil: Used to sear and brown the chunks of chuck roast before slow cooking. This process enhances the flavor by creating a caramelized crust on the meat.
• Flour: It helps create a golden crust on the meat and also serves as a thickening agent for the stew as it cooks.
• Chuck Roast: A flavorful and well-marbled cut of meat, perfect for slow cooking. It becomes tender and succulent during the long cooking process.
• Beef Broth or Stock: serves as the flavorful liquid base of the stew and complements the natural flavors of the meat.
• Apple Cider or Apple Juice: Apple juice adds a subtle sweetness to the stew, balancing the savory and umami flavors.
• Worcestershire Sauce: brings umami and a complex flavor profile to the stew. Its combination of savory, sweet, and tangy elements enhances the overall depth of taste.
• Tomato Paste: Adds richness and a concentrated tomato flavor to the stew.
• Seasonings (Garlic Powder, Dried Rosemary, Dried Thyme, Bay Leaves): Adds aromatic notes, herbal complexity, and depth to the dish.
• Vegetables (Yukon Gold Potatoes, Carrots, Onion, Celery): Contribute texture, flavor, color, and nutrients to the stew.

Laura Ashely’s Tip: I recommend searing the beef before placing it in the slow cooker. This small extra step goes a long way in creating a fantastic flavor in the stew.

TOOLS YOU’LL NEED

• 6 Quart or Larger Crockpot
• Large Skillet 

How to make Slow Cooker Beef Stew

1. Season beef on all sides with 1 teaspoon salt and 1 teaspoon black pepper. In a shallow bowl, toss the seasoned meat with flour until they have a thin coating on each side.

2. Heat oil in a large skillet on high heat. Once hot, add the beef in a single layer and cook until browned on all sides. Don’t over crowd the pan, leaving about 1 inch space between the cubes. Cook beef in batches, adding a tablespoon of oil between batches. Remove and set aside. 

3. In the same skillet, sauté the onion until lightly browned, about 2-3 minutes.

4. To a Crockpot, whisk together the broth, apple cider or juice, Worcestershire sauce, tomato paste, remaining salt and black pepper, and seasonings. Once combined, add the vegetables and seared meat. 

5. Cook on high for 4-5 hours or on low for 7-8 hours.
6. Remove bay leaves. Taste and adjust seasonings and thickness as desired. Whisk in a cornstarch slurry of 1 to 2 tablespoons each cornstarch and broth or water if you desire a thicker texture.

7. Garnish with parsley.

Stovetop, Oven, and Instant Pot Beef Stew

This crockpot beef stew can easily convert to a stovetop, oven, or instant pot beef stew.

Make it on the Stovetop. In a large, heavy-bottomed pot or Dutch oven, sear the beef just as you would for the slow cooker, in batches if needed. Transfer the cooked beef to dish and set aside.

Add onion to the pan and sauté until translucent. Pour in a small amount of the broth, scraping up any browned bits from the bottom. Add the remaining ingredients, included the seared beef and seasoning. Bring the mixture to a boil then lower the heat to simmer. Cover and simmer 1.5 to 2 hours, or until the beef is tender and the flavors meld.

Taste the stew and adjust seasoning as needed. Add a cornstarch slurry if you’d like a thicker consistency.

Bake it in the oven. Instead of simmering the stew on the stovetop, you can instead transfer the prepared mixture to a preheated 325°F oven (in an oven-safe pot). Bake for 2 to 2.5 hours, or until the beef is tender.

Pressure cook it in the Instant Pot. Sear the beef and soften the onions using the SAUTE function before adding the rest of the ingredients and sealing the Instant Pot. Close the Instant Pot lid and set the valve to “Sealing.”

Select the “Pressure Cook” or “Manual” mode and set the timer for about 35-40 minutes, depending on the size of your beef cubes and desired tenderness. Allow the Instant Pot to release pressure naturally for about 10-15 minutes. Then, carefully turn the valve to “Venting” for a quick release. Taste and adjust seasonings and thickness as desired.

Expert Tips

• Searing the Meat. For extra flavor, sear the beef chunks in a hot pan with oil before adding them to the crockpot. This step caramelizes the meat and enhances the overall taste.
• Herbs and Spices. Experiment with a variety of herbs and spices. The classic flavors are represented in this recipe, but you can adjust the quantities to suit your taste preferences. You can also add fresh herbs in the last 30 minutes of cooking.
• Low and Slow. While it is possible to cook on high heat, I recommend slow cooking on the low setting for optimal tenderness. This allows the flavors to meld and the meat to become fork-tender.
• Thickening Agents. If you prefer a thicker stew, mix 1-2 tablespoons of flour or cornstarch with 1-2 tablespoons cold water or broth. Allow the mixture to cook on high 5-10 minutes.
• Best Meat Choices. Substitute chuck roast with stew meat, sirloin, or even beef cubes. Adjust cooking times accordingly. You can also opt for lamb like this delicious Slow Cooker Guinness Stew.
• Vegetables. Customize the vegetable mix based on personal preferences. Try adding mushrooms, peas, green beans, or butternut squash for variety.
• Liquid Base. Experiment with different liquid bases. Instead of beef broth, use vegetable broth, chicken broth, or a combination of broth and red wine.
• Gluten-Free Thickening. If avoiding gluten, use cornstarch or arrowroot powder as a thickening agent instead of flour.
• Low-Sodium Broth. If watching sodium intake, season as desired and use low-sodium beef broth or make your own broth to control the salt content.

Storage and Freezing

Refrigerator: Allow the beef stew to cool to room temperature before storing. Store in an airtight container in the refrigerator for 4-5 days. Reheat individual portions as needed. Use a stovetop or microwave, ensuring thorough heating.

Freezing: Similar to refrigerator storage, allow the beef stew to cool completely before freezing. Opt for freezer-safe containers or heavy-duty resealable plastic bags. Leave some space at the top to accommodate expansion during freezing. Consider dividing the stew into smaller portions for easier thawing and reheating. For optimal quality, consume frozen beef stew within 3-4 months.

Thawing and Reheating: For gradual thawing, place the frozen stew in the refrigerator overnight. You can also submerge the sealed container or bag in cold water, changing the water every 30 minutes until thawed. Ensure it’s airtight to prevent water from entering.

Reheat thawed stew on the stovetop or in the microwave until it reaches a safe and even temperature. Once thawed, avoid refreezing. Instead, consume it within a few days.

Frequently Asked Questions

More Delicious Crockpot Recipes

• Easy Crockpot Beef Stroganoff
• Crockpot Chicken and Gravy
• Crockpot Tomato Basil Chicken
• Crockpot Pork Roast