Slow Cooker Beef Stew – Best Tender 8-Hour Dinner

There is something almost magical about walking in the door at 6 p.m. to the smell of beef stew that has been quietly bubbling away since breakfast. This slow cooker beef stew takes about 15 minutes of actual work in the morning, then the crockpot does the rest while you live your life.

The secret to a stew that tastes deep and beefy rather than watery is three small moves: sear the beef hard, bloom the tomato paste and garlic in the hot pan, and stir in a slurry of flour and Worcestershire before the lid goes on. Those three steps take eight extra minutes and they are the difference between a good stew and a great one.

I tested this with both a 6-quart and an 8-quart slow cooker, and it works in either. The potatoes stay intact because they go in whole-ish and never get stirred hard, and the meat shreds under a spoon after eight hours on low. Serve it with crusty bread, because you will want to mop the bowl.

About the Ingredients

3 lb (1.36 kg) boneless beef chuck roast, cut into 1 1/2-inch chunks

Chuck is the ideal cut because its heavy marbling melts into the gravy during the long cook. If chuck is unavailable, use beef short ribs (bone removed) or a 50/50 mix of brisket and sirloin; avoid lean round, which turns dry and stringy.

2 tbsp (30 ml) olive oil, divided

You need a high-smoke-point fat for the hard sear. Avocado oil or beef tallow works exactly the same way; do not use butter alone, since it burns before the beef browns.

2 tsp (12 g) kosher salt, plus more to taste

Kosher salt seasons more evenly than table salt because the flakes are larger. If using fine table salt, cut the amount to 1 1/2 tsp, or the stew will taste salty once the broth reduces.

1 tsp (3 g) freshly ground black pepper

Fresh-cracked pepper is noticeably more floral than pre-ground. A coffee grinder reserved for spices makes fast work of whole peppercorns.

1 large yellow onion, diced (about 2 cups / 280 g)

Yellow onion gives the sweet-savory backbone; white onion is a fine swap, but red onion turns the gravy slightly pink and a bit sharp. Frozen diced onion (2 cups) saves five minutes on a busy morning.

3 tbsp (48 g) tomato paste

Tomato paste adds body and a glossy mahogany color. In a pinch, substitute 1/3 cup tomato sauce plus 1 tsp sugar, but reduce the beef broth by 1/3 cup to compensate.

4 cloves garlic, minced (about 4 tsp / 12 g)

Fresh garlic is worth the 30 seconds here; jarred minced garlic tastes flatter. If you only have garlic powder, use 1 tsp and add it with the broth.

1/3 cup (42 g) all-purpose flour

Flour thickens the gravy and clings to the beef as it sears. For gluten-free, swap in 2 tbsp cornstarch whisked into 1/4 cup cold water and stir it in during the last 30 minutes instead.

3 cups (720 ml) low-sodium beef broth

Low-sodium lets you control the final seasoning. Better Than Bouillon beef base mixed with water (1 tbsp per cup) is a richer-tasting substitute; use vegetable broth for a lighter stew.

2 tbsp (30 ml) Worcestershire sauce

Worcestershire brings umami and a faint tang that makes the gravy taste finished. Soy sauce or coconut aminos are solid substitutes, though they read a little saltier.

1 1/2 lb (680 g) baby Yukon Gold potatoes, halved if larger than a golf ball

Yukon Golds hold their shape and turn creamy inside; baby reds work too. Russets will disintegrate into the gravy, so save those for mashed potatoes.

1 lb (454 g) carrots, peeled and cut into 1 1/2-inch coins

Whole carrots peeled at home taste sweeter than pre-cut bagged coins, which dry out. Parsnips or a mix of carrots and parsnips are a lovely swap.

Tips & Tricks

Do not skip the sear

Browning the beef in batches at 450F (232C) for 3 to 4 minutes per side builds the flavor base. Crowding the pan steams the meat gray instead of browning it, so work in two batches.

Layer the potatoes on top

Keep the potatoes above the liquid line so they steam rather than boil. If they are submerged for eight hours, they turn to mush and cloud the gravy.

Thicken at the end, not the start

If the gravy looks thin after cooking, whisk 1 tbsp cornstarch with 2 tbsp cold water and stir it in with the lid off on High for 15 minutes. Adding too much flour up front gives a pasty, chalky stew.

Season in stages

Salt the beef before searing, then taste and adjust only after the stew finishes. The broth reduces by about a cup over eight hours, so early over-seasoning concentrates.

Step-by-Step Instructions

1. Dry and season the beef

Pat the chuck chunks bone-dry with paper towels, then toss with 2 tsp kosher salt and 1 tsp black pepper. Let them sit at room temperature for 15 minutes while you chop the vegetables; this pulls moisture to the surface so it evaporates fast in the pan.

2. Sear in batches

Heat 1 tbsp olive oil in a 12-inch skillet over medium-high until it shimmers and a drop of water flicked in sizzles instantly, about 450F (232C). Sear half the beef 3 to 4 minutes per side until deeply golden brown and it releases easily from the pan, then transfer to the slow cooker. Repeat with the remaining oil and beef.

3. Soften the aromatics

Lower the heat to medium (about 350F / 177C) and cook the onion in the same pan for 4 to 5 minutes, scraping up the browned bits, until soft and translucent. Add the garlic and tomato paste and stir constantly for 60 seconds until the paste darkens to brick red and smells sweet, not raw.

4. Build the gravy

Sprinkle the flour over the onion mixture and stir for 1 minute until no dry flour remains, then whisk in the beef broth and Worcestershire sauce. Simmer for 2 minutes, scraping the bottom, until the gravy thickens enough to coat a spoon.

5. Load the slow cooker

Pour the gravy over the beef in the slow cooker. Scatter the carrots around the edges, then lay the potatoes on top so they sit above the liquid. Do not stir; keeping the potatoes high prevents them from turning to mush.

6. Cook low and slow

Cover and cook on Low for 7 1/2 to 8 1/2 hours or on High for 4 to 4 1/2 hours. The stew is done when the beef shreds with light pressure from a spoon and reaches 205F (96C) internal temperature, and the carrots pierce easily with a paring knife.

7. Thicken and rest

If the gravy is thinner than you like, whisk 1 tbsp cornstarch with 2 tbsp cold water and stir it in, then cook uncovered on High for 15 minutes until it bubbles at the edges and coats the back of a spoon. Taste, adjust salt, and rest 10 minutes before serving.

Delicious Variations

Red Wine Mushroom Stew

Swap 1 cup of the beef broth for dry red wine and add 8 oz sliced cremini mushrooms with the onions for an earthy, French-inspired version.

Smoky Chipotle Beef Stew

Add 2 minced chipotle peppers in adobo plus 1 tsp smoked paprika with the broth for a warm, smoky kick that is excellent over rice.

Herb and Pea Spring Stew

Stir in 1 cup frozen peas and 2 tbsp chopped fresh thyme during the last 10 minutes so they stay bright green and sweet.

How to Store Slow Cooker Beef Stew

Frequently Asked Questions

Set your alarm for ten extra minutes tomorrow morning, because this slow cooker beef stew is the kind of dinner that makes a Tuesday feel like a Sunday. Make it once, and you will be texting the recipe to everyone who asks what smells so good.

Slow Cooker Beef Stew

Slow Cooker Beef Stew delivers fork-tender chuck roast, sweet carrots and buttery potatoes in a rich red wine gravy you make in one pot.

★★★★½ 4.8 (312 ratings)

15 minPrep time480 minCook time6Servings462 kcalCalories

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🧂 Ingredients

• 3 lb (1.36 kg) boneless beef chuck roast, cut into 1 1/2-inch chunks
• 2 tbsp (30 ml) olive oil, divided
• 2 tsp (12 g) kosher salt, plus more to taste
• 1 tsp (3 g) freshly ground black pepper
• 1 large yellow onion, diced (about 2 cups / 280 g)
• 3 tbsp (48 g) tomato paste
• 4 cloves garlic, minced (about 4 tsp / 12 g)
• 1/3 cup (42 g) all-purpose flour
• 3 cups (720 ml) low-sodium beef broth
• 2 tbsp (30 ml) Worcestershire sauce
• 1 1/2 lb (680 g) baby Yukon Gold potatoes, halved if larger than a golf ball
• 1 lb (454 g) carrots, peeled and cut into 1 1/2-inch coins

📋 Instructions

1. 1Dry and season the beef — Pat the chuck chunks bone-dry with paper towels, then toss with 2 tsp kosher salt and 1 tsp black pepper. Let them sit at room temperature for 15 minutes while you chop the vegetables; this pulls moisture to the surface so it evaporates fast in the pan.
2. 2Sear in batches — Heat 1 tbsp olive oil in a 12-inch skillet over medium-high until it shimmers and a drop of water flicked in sizzles instantly, about 450F (232C). Sear half the beef 3 to 4 minutes per side until deeply golden brown and it releases easily from the pan, then transfer to the slow cooker. Repeat with the remaining oil and beef.
3. 3Soften the aromatics — Lower the heat to medium (about 350F / 177C) and cook the onion in the same pan for 4 to 5 minutes, scraping up the browned bits, until soft and translucent. Add the garlic and tomato paste and stir constantly for 60 seconds until the paste darkens to brick red and smells sweet, not raw.
4. 4Build the gravy — Sprinkle the flour over the onion mixture and stir for 1 minute until no dry flour remains, then whisk in the beef broth and Worcestershire sauce. Simmer for 2 minutes, scraping the bottom, until the gravy thickens enough to coat a spoon.
5. 5Load the slow cooker — Pour the gravy over the beef in the slow cooker. Scatter the carrots around the edges, then lay the potatoes on top so they sit above the liquid. Do not stir; keeping the potatoes high prevents them from turning to mush.
6. 6Cook low and slow — Cover and cook on Low for 7 1/2 to 8 1/2 hours or on High for 4 to 4 1/2 hours. The stew is done when the beef shreds with light pressure from a spoon and reaches 205F (96C) internal temperature, and the carrots pierce easily with a paring knife.
7. 7Thicken and rest — If the gravy is thinner than you like, whisk 1 tbsp cornstarch with 2 tbsp cold water and stir it in, then cook uncovered on High for 15 minutes until it bubbles at the edges and coats the back of a spoon. Taste, adjust salt, and rest 10 minutes before serving.

👨‍🍳 Chef's Note: For the deepest flavor, make this stew the day before you plan to eat it; the gravy thickens and the beef absorbs the seasoning overnight, and it reheats beautifully.

Servings: 6

Cuisine: American

Course: Dinner

Nutrition (per serving): 462 kcal · 38g protein · 30g carbs · 21g fat