This slow-cooker beef stew is the recipe I make more than any other from October through March. Cubes of chuck roast go into the crockpot with carrots, Yukon Gold potatoes, and a savory tomato-and-Worcestershire broth, and eight hours later you lift the lid on a pot of deeply browned, fall-apart beef in a glossy, herb-flecked gravy.
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The trick to a stew that tastes slow-simmered rather than watery is a five-minute sear before the lid goes on. Browning the beef in batches at 425°F (220°C) on the stovetop builds a fond that dissolves into the sauce, and coating the cubes in flour first means the broth thickens itself as it cooks, no cornstarch slurry needed at the end.
I keep the vegetables in chunky two-inch pieces so they hold their shape through the long cook, and I stir in frozen peas at the very end for a bright pop of color and sweetness. Serve it with crusty bread or over buttered egg noodles, and it feeds a hungry family of six with leftovers for lunch.
Why You'll Love This Recipe
About the Ingredients
3 lb (1.35 kg) boneless beef chuck roast, cut into 1 1/2-inch cubes
Chuck is ideal because its marbling breaks down into gelatin during the long cook. If chuck is unavailable, use beef short ribs meat or bottom round, but avoid lean stew meat labeled 'stew beef' which can turn dry.
3 tbsp all-purpose flour
The flour coats the beef and thickens the broth naturally as it cooks. For a gluten-free version, swap in 2 tbsp cornstarch tossed with the beef just before searing.
2 tsp kosher salt, plus more to taste
Kosher salt seasons the meat evenly before searing. If using fine table salt, reduce to 1 1/2 tsp so the stew does not turn salty.
1 tsp freshly ground black pepper
Fresh-cracked pepper blooms in the hot pan. Pre-ground pepper works in a pinch but use 3/4 tsp since it is more pungent.
2 tbsp olive oil, divided
Olive oil handles the searing heat well; canola or avocado oil are good neutral substitutes with a higher smoke point.
1 large yellow onion, cut into 1-inch chunks
Yellow onion melts into the gravy and adds sweetness. White onion is a sharper substitute; sweet onion works if you prefer a milder finish.
3 medium carrots, peeled and cut into 2-inch pieces
Look for thick carrots so they survive the long cook. Parsnips can replace half the carrots for a slightly sweeter, earthier flavor.
1 1/2 lb (680 g) Yukon Gold potatoes, cut into 2-inch chunks
Yukon Golds hold their shape and turn creamy inside. Russets will break down and thicken the gravy more, which some cooks prefer.
3 cups (720 ml) low-sodium beef broth
Low-sodium broth lets you control the salt level. Use vegetable broth for a lighter stew or a dark beer in place of 1 cup of broth for extra depth.
1 can (14.5 oz / 411 g) diced tomatoes, undrained
The tomatoes add acidity that balances the rich beef. Crushed tomatoes make a thicker gravy if you prefer a less chunky texture.
2 tbsp tomato paste
Tomato paste deepens color and adds umami. Substitute 1 tbsp sun-dried tomato paste if you have it on hand.
1 tbsp Worcestershire sauce
Worcestershire brings a savory tang. Soy sauce or coconut aminos are good substitutes if you need a gluten-free option.
Tips & Tricks
Do not skip the sear
Browning the beef in batches at 425°F (220°C) for 4 to 5 minutes per side builds the flavor base, and crowding the pan steams the meat instead of browning it.
Cut everything the same size
Keep beef and vegetables at roughly 1 1/2 to 2 inches so they finish cooking at the same time and do not turn to mush.
Add peas and herbs at the end
Frozen peas and fresh thyme stirred in during the last 10 minutes stay bright and do not overcook.
Thicken at the end if needed
If the gravy looks thin after cooking, whisk 1 tbsp cornstarch with 2 tbsp cold water and stir it in on HIGH for 10 minutes until it bubbles at the edges.
Pro Tips
Step-by-Step Instructions
1. Dry and Season the Beef
Pat the beef cubes thoroughly dry with paper towels, then toss them with the flour, 2 tsp salt, and 1 tsp pepper in a large bowl until evenly coated. Drying the meat ensures a proper sear rather than a steamed gray finish.
2. Sear in Batches
Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes. Add half the beef and sear at 425°F (220°C) for 4 to 5 minutes per side until deeply golden brown, then transfer to the slow cooker and repeat with the remaining oil and beef.
3. Build the Base
Lower the skillet heat to medium and cook the onion for 3 to 4 minutes until softened and translucent. Stir in the tomato paste and cook 1 minute until it darkens slightly, then pour in 1/2 cup of the broth and scrape up the browned bits.
4. Load the Slow Cooker
Scrape the onion mixture into the slow cooker, then add the potatoes, carrots, diced tomatoes, remaining broth, and Worcestershire sauce. Stir gently so the potatoes settle to the bottom and the beef sits on top.
5. Cook Low and Slow
Cover and cook on LOW for 8 hours or on HIGH for 4 to 5 hours, until the beef shreds easily with a fork and the carrots are knife-tender. Do not lift the lid during the first 4 hours, as trapped heat is what cooks the stew evenly.
6. Finish and Season
Stir in the frozen peas and fresh thyme, cover, and cook 10 more minutes until the peas are hot and the gravy bubbles at the edges. Taste and adjust salt and pepper, then serve hot with crusty bread.
Delicious Variations
Red Wine Beef Stew
Replace 1 cup of the broth with dry red wine and add 8 oz sliced cremini mushrooms in the last hour for a richer, French-style stew.
Tex-Mex Beef Stew
Swap the Worcestershire for 1 tbsp lime juice, add 1 tbsp chili powder and a can of green chiles, and finish with chopped cilantro and a squeeze of lime.
Beef and Barley Stew
Stir in 3/4 cup pearl barley with the broth and add an extra cup of broth, since the barley absorbs liquid as it cooks.
How to Store Slow-Cooker Beef Stew
Refrigerator
Store cooled stew in an airtight container in the refrigerator for up to 4 days; the flavor improves by day two.
Freezer
Freeze in portioned containers for up to 3 months, leaving 1 inch of headspace, and thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat for 8 to 10 minutes, or in the microwave in 2-minute bursts, adding a splash of broth if the gravy has thickened too much.
Frequently Asked Questions
Q: Can I put raw beef in a slow cooker without browning it first?
Yes, you can skip the sear, but the stew will taste noticeably less rich and the gravy will be paler. Searing takes only about 10 minutes total and is the single biggest flavor upgrade for this dish.
Q: Why did my slow-cooker beef stew turn out watery?
Watery stew usually comes from too much liquid or a lid lifted too often, which lets steam escape and stops the sauce from reducing. Use only the 3 cups of broth called for, keep the lid on, and thicken at the end with a cornstarch slurry if needed.
Q: What is the best cut of beef for slow-cooker stew?
Boneless chuck roast is the best choice because its marbling breaks down into tender, flavorful meat during a long cook. Avoid lean cuts like sirloin or round, which turn dry and chewy after hours in the crockpot.
Q: Can I cook this beef stew on HIGH instead of LOW?
Yes, cook it on HIGH for 4 to 5 hours instead of LOW for 8 hours, though the beef will be slightly less tender. LOW heat gives the collagen more time to melt, so use HIGH only when you are short on time.
Q: Do I need to peel the potatoes for beef stew?
No, you do not need to peel Yukon Gold potatoes; their thin skins soften and add texture. Just scrub them well and cut into even 2-inch chunks so they cook through at the same rate as the carrots.
If you make this slow-cooker beef stew, I would love to hear how it turned out, so leave a comment below and tell me what you served alongside it. Save the recipe to your slow-cooker board and share it with the person in your life who needs an easy Sunday dinner.
Slow-Cooker Beef Stew
Slow-Cooker Beef Stew delivers fork-tender chuck and silky gravy with 15 minutes of hands-on work, then the crockpot does the rest.
🧂 Ingredients
- 3 lb (1.35 kg) boneless beef chuck roast, cut into 1 1/2-inch cubes
- 3 tbsp all-purpose flour
- 2 tsp kosher salt, plus more to taste
- 1 tsp freshly ground black pepper
- 2 tbsp olive oil, divided
- 1 large yellow onion, cut into 1-inch chunks
- 3 medium carrots, peeled and cut into 2-inch pieces
- 1 1/2 lb (680 g) Yukon Gold potatoes, cut into 2-inch chunks
- 3 cups (720 ml) low-sodium beef broth
- 1 can (14.5 oz / 411 g) diced tomatoes, undrained
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
📋 Instructions
- 1Dry and Season the Beef — Pat the beef cubes thoroughly dry with paper towels, then toss them with the flour, 2 tsp salt, and 1 tsp pepper in a large bowl until evenly coated. Drying the meat ensures a proper sear rather than a steamed gray finish.
- 2Sear in Batches — Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes. Add half the beef and sear at 425°F (220°C) for 4 to 5 minutes per side until deeply golden brown, then transfer to the slow cooker and repeat with the remaining oil and beef.
- 3Build the Base — Lower the skillet heat to medium and cook the onion for 3 to 4 minutes until softened and translucent. Stir in the tomato paste and cook 1 minute until it darkens slightly, then pour in 1/2 cup of the broth and scrape up the browned bits.
- 4Load the Slow Cooker — Scrape the onion mixture into the slow cooker, then add the potatoes, carrots, diced tomatoes, remaining broth, and Worcestershire sauce. Stir gently so the potatoes settle to the bottom and the beef sits on top.
- 5Cook Low and Slow — Cover and cook on LOW for 8 hours or on HIGH for 4 to 5 hours, until the beef shreds easily with a fork and the carrots are knife-tender. Do not lift the lid during the first 4 hours, as trapped heat is what cooks the stew evenly.
- 6Finish and Season — Stir in the frozen peas and fresh thyme, cover, and cook 10 more minutes until the peas are hot and the gravy bubbles at the edges. Taste and adjust salt and pepper, then serve hot with crusty bread.
