Slow Cooker Beef Stew
Slow Cooker Beef Stew is a cozy, flavorful, and easy vegetable and beef stew that is cooked all day in the slow cooker. This is the perfect soup to warm up a chilly fall or winter night and is the best beef stew I've ever had!
We're getting a taste of cooler weather here in Minnesota, and I'm diving head first into soup season. One of my favorite things to have during the fall and winter months is beef stew, but I just haven't found that perfect recipe. Until now. I've been trying over and over to get that rich and silky broth, and finally nailed it.
I adapted some tricks from my Instant Pot Beef Barley Soup, and keep it super simple with ingredients that are easy to find and basic. Combined, this soup is so full of flavor and is sure to be a big family hit.
Looking for more beef soup recipes? Check these out my Creamy Beef Taco Soup and Cabbage Roll Soup!
Why You'll Love This Recipe
- Easy - this recipe is crazy easy to whip up. I sear the beef chunks prior to throwing everything all in the slow cooker, however this step isn't *completely* necessary. If you have the extra 10 minutes, do it. If not, skip it!
- Every Day Ingredients - many beef stew recipes call for a ton of ingredients, but I keep it really simple with this one.
- Slow Cooker Recipe - This crockpot beef stew cooks all day and you don't have to do a thing!
- Family Friendly - all of my kids really enjoyed this stew, which doesn't happen often!
Ingredients
Beef Stew Meat - I use the pre-cut beef stew meat, and sometimes cut it into even smaller chunks for my kids. You can also use a beef chuck roast and cut it into chunks yourself.
Vegetables - I use carrots, onions, russet potatoes, and peas in my beef stew recipe.
Dried Thyme and Fresh Garlic - these add some savory flavor and garlic flavor to the stew.
Worcestershire sauce - this deepens the flavor of this crock pot beef stew recipe.
Beef Broth - while some recipes use a combination of red wine and beef broth, I like to keep it simple with just beef broth. With the other ingredients, the broth is still incredibly rich and flavorful.
Condensed Tomato Soup - this is my secret ingredient to delicious beef stew. I also add it to my Beef Barley Soup to really deepen the flavor of the broth. I always buy organic condensed tomato soup because I know it will be without artificial dyes and in a BPA free can.
Tomato Paste - this further deepens the stew broth.
All Purpose Flour - this is combined with the broth at the end to thicken it up. The extra step is 100% worth it!
Variations
Different Potatoes - I like using russet potatoes but you can use other types of potatoes like Yukon golds, red potatoes, golden potatoes, or even sweet potatoes.
Different Veggies - I like using carrots, onions, and potatoes, but you can adapt it to what your family likes. I think other great options would be mushrooms, parsnips, and celery.
Different Herbs - you can use dried herbs like basil, oregano, Italian seasoning, and bay leaves.
Different Protein - while I think this is the best with beef, you could use diced pork tenderloin or chicken if you prefer.
Step by Step Instructions
Photo 1. In a large stock pot or a slow cooker that has saute function, heat the olive oil over medium-high heat. Add half of the beef, season with salt and pepper, and brown on each side, about 4-5 minutes. Repeat with remaining beef.
Photo 2. Add the beef, minced garlic, tomato paste, dried thyme, Worcestershire sauce, and beef broth to the slow cooker and give it a good stir.
Photo 3. Add the carrots, onion, and potatoes, and stir well. Cover and cook on high for 4-5 hours, or low for 7-8 hours.
Photo 4. Once cooked, the beef should be super tender. Remove 1 cup of the beef broth in a medium bowl and stir in the flour. It will create a paste. Return the paste to the slow cooker along with the peas, stir well to combine, and then cook for 15-30 more minutes on high to allow the stew to thicken up. Serve with crusty bread and fresh parsley. Enjoy!
Expert Tips
Storage - store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Freezer Meal - you can definitely make this into a freezer meal. Simply add all of the ingredients except for the peas and flour to a freezer safe bag or container and freeze. Once ready to cook, thaw it overnight in the fridge and then add to the crock pot. Add the flour and peas as directed in the instructions.
Recipe FAQS
I use the Green Pan 6 Quart Slow Cooker, and it fit everything just fine.
Some recipes call for a cornstarch slurry, but I like using all-purpose flour instead. After the stew has cooked, I combine flour with some of the broth to create a paste and then I add it to the slow cooker and let it cook a little bit longer.
Yeah definitely. Simply make it in a large dutch oven and simmer it over low heat instead of cooking in the slow cooker for 90 minutes to 2 hours, or until the beef is very tender. Then follow the instructions in the recipe card for adding the flour and peas.
Other Cozy Soup Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Slow Cooker Beef Stew
Equipment
- Slow Cooker
Ingredients
- 2 lbs beef stew meat
- 2 tablespoon olive oil
- 4 cloves garlic minced
- 1 teaspoon dried thyme
- 2 tablespoon Worcestershire sauce
- 2 tablespoon tomato paste
- 2 cups beef broth
- 10 ounces condensed tomato soup
- 1 white onion cut into chunks
- 3-4 medium carrots cut into ½" chunks
- 2 russet potatoes peeled and cut into chunks
- 1 cup frozen peas
- ¼ cup all-purpose flour
Instructions
- Heat the olive oil in a large stock pot or in a slow cooker with the brown/saute function. One hot, add the beef chunks in 2-3 batches, season liberally with salt and pepper, and sear until browned, about 2-3 minutes on each side.
- If using a stock pot, transfer the beef to a slow cooker.
- To the slow cooker, add the garlic, thyme, tomato paste, broth, and tomato soup. Stir well to combine.
- Add the onion, carrots, and potatoes, mixing well to combine, tucking them into the broth.
- Cover and cook on low for 7-8 hours or high for 4-5 hours.
- Once the beef is tender, remove 1 cup of a broth into a bowl. Add the flour and whisk until a paste forms.
- Add the mixture back to the slow cooker, mixing well to combine.
- Cook on high for 15-20 minutes, until the stew is thickened. Season with additional salt and pepper, to taste.
- Serve and enjoy!
Notes
- Storage - store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezer Meal - you can definitely make this into a freezer meal. Simply add all of the ingredients except for the peas and flour to a freezer safe bag or container and freeze. Once ready to cook, thaw it overnight in the fridge and then add to the crock pot. Add the flour and peas as directed in the instructions.
- Serving Suggestion - I love serving beef stew with crusty bread. Other ideas are crackers, cornbread, salad, and fresh biscuits.