Slow Cooker Beef Stew


Is there a dish more comforting than hearty beef stew?? This Slow Cooker Beef Stew is perfect for cold fall and winter days and if you’re really lucky you might have some left for lunch the next day!

Slow Cooker Beef Stew

I’m thinking this is just the thing you need to make this coming Tuesday. I always love to have stew or chili on Halloween, I don’t know what it is but it’s becoming tradition.

It must have something to do with the fact that it’s always cold here when we take our kids out trick-or-treating (sometimes snowing!) so I love to have some warm comforting stew before we head out, then I like to have hot cocoa when we get home. I get cold easy.

Slow Cooker Beef Stew

As far as all the steps go in this recipe I’d highly recommend you don’t skip any of them. I’ve made beef stew without browned beef and with browned beef and the browned beef wins no question.

It’s worth the extra 10 minutes hassle, trust me. Same goes with those onions/celery, if you don’t saute them first they have a different flavor and texture.

Slow Cooker Beef Stew

And if you aren’t a morning person like me, I recommend cutting up the beef, onions, carrots, celery and garlic the night before (and store separately in the fridge. Wait to chop potatoes so they don’t brown). This will give you a huge head start the following morning because this recipe does have a lot of prep work.

All SO worth it though! My family absolutely loves this rich beef stew, especially with some fresh crusty sourdough bread for dipping! Yum yum yummmmmm.

Slow Cooker Beef Stew


Slow Cooker Beef Stew

4.86 from 7 votes

This beef stew is the definition of comfort food! It is packed with flavor and that low and slow cooking yields the most tender beef. A staple recipe!  

Prep Time: 40 minutes
Cook Time: 8 hours 15 minutes
Total Time: 8 hours 55 minutes
Servings: 7


  • 2 1/2 lbs chuck roast, trimmed of excess fat and diced into 1-1/2 inch cubes (you should have about 2 lbs once trimmed)
  • 2 1/2 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 1 large yellow onion, chopped (1 1/2 cups)
  • 3 medium celery stalks, chopped (1 1/4 cups)
  • 4 cloves garlic, minced (1 1/2 Tbsp)
  • 1/4 cup tomato paste
  • 3 cups low-sodium beef broth or chicken broth, divided
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp minced fresh thyme (or 1 tsp dried)
  • 1 (7-inch) single sprig rosemary (or 3/4 tsp dried)
  • 1 1/2 lbs yellow potatoes, diced into 1 1/2-inch chunks
  • 1 lb carrots, peeled and cut into 1-inch chunks (don't use thin carrots)
  • 1 1/2 Tbsp cornstarch (depending on how thick you like it)
  • 1 1/2 cups frozen petite peas
  • 1/4 cup minced fresh parsley


  1. Heat 1 Tbsp olive oil in a large heavy bottomed skillet over medium-high heat. Working with half of the beef at a time, dab both sides dry with paper towels and season with salt and pepper to taste. Sear in skillet until browned, turning once halfway through, about 4 - 5 minutes total. Transfer beef to slow cooker. Add an additional 1 Tbsp oil to skillet, repeat with remaining beef. Leave excess oil in skillet.

  2. Add remaining 1/2 Tbsp oil to oil in skillet (there should be about 1/2 tbsp left after searing beef), reduce burner to medium. Saute onions and celery 3 minutes, add garlic saute 30 seconds longer then add in tomato paste and cook, stirring constantly, 1 minute. 

  3. Pour 1 cup beef broth into skillet along with Worcestershire, soy sauce,  thyme and rosemary. Add potatoes and carrots over beef layer in slow cooker, then pour broth mixture in skillet into slow cooker along with remaining 2 cups beef broth. Season lightly with salt and pepper (add more to taste at the end). Cover and cook on low heat for 7 - 8 hours.

  4. In a small bowl whisk together cornstarch with 1 1/2 Tbsp cold water until smooth. Pour into slow cooker and gently stir, cover and cook on high heat for 20 - 30 minutes until thickened slightly. Stir in peas and half of the parsley. Serve warm garnished with remaining parsley.

  5. Recipe source: inspired by Food NetworkMy Recipes and Cooks Illustrated


Slow Cooker Beef Stew - This beef stew is the definition of comfort food! It is packed with flavor and that low and slow cooking yields the most tender beef. A staple recipe!  #beefstew #soup #recipe


  • glaucia: Sempre faço essa receita aqui, quer dizer é um pouco parecida, acredito que é tão gostosa quanto essa, mas ainda não consegui que fique com essa coloração, vou seguir a sua recita e prepara aqui acho que vai ficar esplendido. October 26, 2017 at 2:47pm Reply

  • Mindy Delano: This looks delicious so I’ll give it a go on Saturday! Thanks! BTW, your Creamy Tortellini Minestrone turned out super this week! Thank you for that one, too. October 26, 2017 at 8:02pm Reply

    • Jaclyn: I’m so glad you liked the soup Mindy! I hope you love this too! October 27, 2017 at 12:25pm Reply

  • Roxana: One of my fav dish, but never added the peas, but next time I will give it a try:d October 27, 2017 at 3:40am Reply

  • Ileana Craft: Jaclyn:
    I’m such a fan, I have never had anything come out bad that I make from your blog 👍tonight I’m trying your beef stew recipe perfect for the first cold night of the year in Texas. I make one of your recipes at least once a week, You Rock! October 28, 2017 at 10:53am Reply

    • Jaclyn: I’m so glad to hear you like my recipes and make them so often Ileana! Thanks for your review :)! October 29, 2017 at 7:48pm Reply

  • vivian: This was very well liked by my family, especially my husband. It is easy to put together, and then it just cooks itself. Served with sourdough bread, that was used to mop up the sauce. Thanks for a great recipe! October 29, 2017 at 5:43pm Reply

    • Jaclyn: I’m so happy to hear your family enjoyed this Beef Stew Vivian! And yes that sourdough is a must :). Thanks for your review! October 29, 2017 at 7:49pm Reply

  • Chels: This is the perfect Sunday dinner! October 29, 2017 at 6:24pm Reply

  • Leanne: Would red potatoes work in this? I already have a bag of red potatoes but don’t want to compromise the recipe October 30, 2017 at 7:38am Reply

    • Jaclyn: Yes definitely, I was going to mention that actually and then forgot sorry :). November 1, 2017 at 6:10pm Reply

  • Jeri Anderson: Just made this stew for dinner. It was so good! I used a venison lion roast. It was perfect! October 31, 2017 at 5:29pm Reply

    • Jaclyn: So glad you enjoyed this Beef Stew recipe Jeri! Thanks for your review! November 1, 2017 at 6:09pm Reply

  • Kendra L.: Made this yesterday and it was delicious! My husband immediately said, “this is bomb, babe! Put this in your rotation!”

    And it was done. :D

    Thank you! November 3, 2017 at 10:44am Reply

    • Jaclyn: Glad it’s worthy of your dinner rotation Kendra! Thanks for your review! November 3, 2017 at 11:14am Reply

  • JoAnn Swensen: This recipe is very similar to mine .. one I make often on a day off or the weekends .. I omit the thyme because of allergy to it .. and I always add rutabaga as my family loves them .. I also par boil my beggies, carrots and potatoes separately but in the same water and then add that water to my stew .. really adds a lot of flavor .. I let the meat cook for an hour or so on High while I prepare the vegetables .. beggies next .. then carrots and finally potatoes .. turn it down to Low and cook for 4 hours .. I’ve been making this stew for 22 years and it’s a family favorite ! Perfect for our cold winter nights served with warm buns or bread ! I will try adding the peas next time .. I so enjoy many of your recipes and am always happy when I see one so much like mine .. thank you for what you do ! November 4, 2017 at 9:16am Reply

    • Jaclyn: Thanks JoAnn! Yours sounds like a must-try as well! November 6, 2017 at 12:05pm Reply

  • Wendy kelcey: Looks yummy! Waiting to eat it with family. It was cooked in 4 hrs on low. Hmm… not sure why it cooked so quickly! I didn’t want it to get mushy so I turned the slow cooker off and ladled it into a ceramic pot to be heated up before dinner. November 12, 2017 at 12:47pm Reply

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