Nothing beats coming home to the rich aroma of this classic slow cooker beef stew. Tender beef, carrots, potatoes, and pearl onions simmer all day in a savory gravy for the ultimate hands-off comfort meal. This slow cooker beef stew is perfect for busy days and cozy dinners alike.
Craving a delicious Slow Cooker Beef Stew? You've come to the right spot! From Crockpot Recipes favorites to amazing Dessert Recipes recipes, there's something here for everyone.
Why You’ll Love This Slow Cooker Beef Stew
- Hands-off cooking: Just brown, set, and forget for hours.
- Deep, complex flavor: Slow simmering builds a rich, savory gravy.
- Amazing aroma: Makes your home smell cozy and welcoming.
- Easy to adapt: Swap vegetables or add wine for variation.
Ingredients & Tools
- 1.5 kg chuck roast or stewing beef, cut into 4 cm chunks
- 3 tbsp olive oil, divided
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 3 tbsp tomato paste
- 2 tbsp all-purpose flour
- 1 litre good-quality beef stock
- 1 cup red wine (optional, but recommended)
- 2 tbsp Worcestershire sauce
- 4 large carrots, peeled and cut into 2 cm chunks
- 500 g baby potatoes, halved if large
- 1 cup frozen pearl onions
- 2 bay leaves
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- ¼ cup fresh parsley, chopped (for garnish)
Tools: A 6-quart (or larger) slow cooker, a large skillet, and a set of measuring spoons and cups.
Notes: Don’t skip the flour—it’s key for thickening the gravy. Use a rich beef stock for the best flavor foundation.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 42 g |
| Fat: | 18 g |
| Carbs: | 32 g |
| Fiber: | 5 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 8 hours (Low) or 4 hours (High) | Total Time: 8 hours 20 minutes (Low)
Before You Start: Tips & Ingredient Notes
- Choose the right cut of beef. Chuck roast is your best friend here. It has beautiful marbling that breaks down during the long cook, becoming incredibly tender and flavorful. Leaner cuts will just become tough and dry.
- Don’t skip browning the meat. I know it’s an extra step and pan to wash, but it’s 100% worth it. Browning creates a gorgeous fond on the bottom of the pan and adds a deep, caramelized flavor you simply can’t get otherwise.
- Why use pearl onions? They add a lovely, subtle sweetness and hold their shape beautifully. Frozen ones are a huge time-saver since they’re already peeled. If you can’t find them, a chopped regular onion will work, but the pearls are a nice treat.
- Tomato paste is a flavor powerhouse. Let it cook for a minute in the skillet after you’ve sautéed the onions. This little trick, called “toasting” the paste, deepens its flavor and removes any tinny taste, giving your stew a richer base.
How to Make Slow Cooker Beef Stew
Step 1: Pat the beef chunks completely dry with paper towels—this is crucial for getting a good sear. Season them generously on all sides with salt and pepper. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding the pan, sear the beef until a dark brown crust forms on all sides, about 3-4 minutes per batch. Transfer the browned beef to your slow cooker insert.
Step 2: Reduce the skillet heat to medium and add the remaining 1 tablespoon of oil. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Now, add the tomato paste and stir it into the onions, letting it cook for a full minute. You’ll notice the color darken slightly and the aroma become sweeter.
Step 3: Sprinkle the flour over the onion and tomato paste mixture. Stir constantly for about 1-2 minutes to cook out the raw flour taste. This is what will help thicken our stew later. Slowly pour in the beef stock and the red wine (if using), using a wooden spoon to scrape up all the delicious browned bits from the bottom of the pan. Let this mixture come to a simmer and thicken slightly before pouring it over the beef in the slow cooker.
Step 4: Add the Worcestershire sauce, carrots, potatoes, frozen pearl onions, bay leaves, and dried thyme to the slow cooker. Gently stir everything to combine, ensuring the beef and vegetables are submerged in the liquid. The stew might look a bit watery at this stage—don’t worry, it will reduce and thicken beautifully as it cooks.
Step 5: Place the lid on your slow cooker and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The stew is done when the beef is fork-tender and easily shreds, and the vegetables are soft. About 30 minutes before serving, taste the broth and adjust the seasoning with more salt and pepper if needed. If you’d like a thicker gravy, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew, then let it cook on HIGH for the final 30 minutes.
Step 6: Once cooking is complete, carefully remove and discard the bay leaves. Ladle the hot stew into deep bowls and garnish with a generous sprinkle of fresh parsley. The vibrant green color and fresh flavor of the parsley are the perfect finishing touch against the rich, dark stew.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze in airtight containers or bags for up to 3 months.
- Reviving: Reheat gently on the stovetop, adding a splash of broth if needed.
Serving Suggestions
Complementary Dishes
- Crusty bread or dinner rolls — Absolutely essential for sopping up every last drop of that incredible gravy. A warm, buttered baguette is pure heaven here.
- Buttered egg noodles or creamy mashed potatoes — Serving the stew over a soft, starchy base turns it into an even heartier meal and stretches it to feed a crowd.
- A simple green salad with a sharp vinaigrette — The crisp, acidic greens provide a refreshing contrast that cuts through the richness of the stew perfectly.
Drinks
- A robust red wine like a Cabernet Sauvignon or Malbec — The bold, fruity notes of the wine mirror the deep flavors in the stew and make for a classic, cozy pairing.
- A dark ale or stout — The malty, sometimes slightly bitter character of a good dark beer complements the savory beef and caramelized notes beautifully.
Something Sweet
- A warm apple crumble with vanilla ice cream — The sweet, spiced apples and cool cream are a timeless and comforting way to end a meal centered around this kind of classic, homey fare.
Top Mistakes to Avoid
- Mistake: Overcrowding the pan when browning the beef. If you add too much meat at once, the pan temperature drops and the beef will steam instead of sear. You’ll miss out on all that beautiful browning and flavor. I’ve messed this up before too, thinking I could save time—trust me, it’s worth doing in two batches.
- Mistake: Adding delicate vegetables too early. If you put things like peas or green beans in at the beginning, they’ll turn to mush. They should be stirred in during the last 30 minutes of cooking to retain their color and texture.
- Mistake: Lifting the lid to peek. Every time you take the lid off, you release a significant amount of heat and steam, which can add 15-20 minutes to your cooking time. Try to resist the urge!
- Mistake: Underseasoning. Slow cooking can dull spices and salt over time. Be bold with your initial seasoning and always do a final taste test and adjustment at the end.
Expert Tips
- Tip: Make it a day ahead. Stews almost always taste better the next day after the flavors have had more time to meld. Let it cool completely, store it in the fridge overnight, and gently reheat it on the stove the next day.
- Tip: Deglaze your skillet properly. After browning the meat and sautéing the aromatics, that browned stuff stuck to the pan (the “fond”) is pure flavor gold. Use your stock and wine to scrape it all up—don’t let any of it go to waste.
- Tip: Add a secret umami boost. For an even deeper savory flavor, add a tablespoon of soy sauce or a teaspoon of Marmite along with the Worcestershire sauce. You won’t taste it specifically, but it will make the beef flavor pop.
- Tip: Thicken without lumps. If using cornstarch at the end, always make a “slurry” by mixing it with cold water first before stirring it into the hot stew. Adding cornstarch directly will just create clumps.
FAQs
Can I make this beef stew on the stovetop instead?
Absolutely! Follow the same steps for browning the meat and vegetables in a large, heavy-bottomed pot or Dutch oven. After adding all the liquid and remaining ingredients, bring it to a boil, then reduce the heat to low, cover, and let it simmer gently for about 2-3 hours, or until the beef is tender. Just check it occasionally and give it a stir to make sure it’s not sticking to the bottom.
Can I freeze the leftover stew?
Yes, this stew freezes beautifully, making it a fantastic make-ahead meal. Let it cool completely, then transfer it to airtight containers or freezer bags, leaving a little space for expansion. It will keep well for up to 3 months. To reheat, thaw it overnight in the refrigerator and then warm it gently on the stovetop, adding a splash of beef stock or water if it seems too thick.
My stew is too thin. How can I thicken it?
The easiest way is with a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water until smooth. Stir this into the simmering stew and let it cook for another 10-15 minutes, and you’ll see it thicken up nicely. You can also mash a few of the cooked potatoes against the side of the pot and stir them in—they’ll act as a natural thickener.
What can I use instead of red wine?
No problem! You can simply replace the red wine with an equal amount of additional beef stock. For a bit of acidity to mimic the wine, you could also add a tablespoon of balsamic vinegar or even a little extra Worcestershire sauce to the broth.
Why is my beef still tough?
This almost always means it hasn’t cooked long enough. Chuck roast is a tough cut that needs time for the collagen and connective tissues to break down into gelatin, which is what makes it tender. If the beef is tough, just put the lid back on and let it cook for another 30-60 minutes on high, checking periodically until it reaches that fall-apart tenderness.
Slow Cooker Beef Stew
Make the best Slow Cooker Beef Stew with tender beef, carrots, and potatoes in a rich gravy. A perfect set-and-forget comfort meal. Get the easy recipe now!
Ingredients
For the Ingredients
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1.5 kg chuck roast or stewing beef (cut into 4 cm chunks)
-
3 tbsp olive oil (divided)
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1 large yellow onion (chopped)
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4 cloves garlic (minced)
-
3 tbsp tomato paste
-
2 tbsp all-purpose flour
-
1 litre good-quality beef stock
-
1 cup red wine (optional, but recommended)
-
2 tbsp Worcestershire sauce
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4 large carrots (peeled and cut into 2 cm chunks)
-
500 g baby potatoes (halved if large)
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1 cup frozen pearl onions
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2 bay leaves
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1 tsp dried thyme
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Salt and freshly ground black pepper (to taste)
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¼ cup fresh parsley (chopped (for garnish))
Instructions
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Pat the beef chunks completely dry with paper towels—this is crucial for getting a good sear. Season them generously on all sides with salt and pepper. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding the pan, sear the beef until a dark brown crust forms on all sides, about 3-4 minutes per batch. Transfer the browned beef to your slow cooker insert.01
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Reduce the skillet heat to medium and add the remaining 1 tablespoon of oil. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Now, add the tomato paste and stir it into the onions, letting it cook for a full minute. You’ll notice the color darken slightly and the aroma become sweeter.02
-
Sprinkle the flour over the onion and tomato paste mixture. Stir constantly for about 1-2 minutes to cook out the raw flour taste. This is what will help thicken our stew later. Slowly pour in the beef stock and the red wine (if using), using a wooden spoon to scrape up all the delicious browned bits from the bottom of the pan. Let this mixture come to a simmer and thicken slightly before pouring it over the beef in the slow cooker.03
-
Add the Worcestershire sauce, carrots, potatoes, frozen pearl onions, bay leaves, and dried thyme to the slow cooker. Gently stir everything to combine, ensuring the beef and vegetables are submerged in the liquid. The stew might look a bit watery at this stage—don’t worry, it will reduce and thicken beautifully as it cooks.04
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Place the lid on your slow cooker and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The stew is done when the beef is fork-tender and easily shreds, and the vegetables are soft. About 30 minutes before serving, taste the broth and adjust the seasoning with more salt and pepper if needed. If you’d like a thicker gravy, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew, then let it cook on HIGH for the final 30 minutes.05
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Once cooking is complete, carefully remove and discard the bay leaves. Ladle the hot stew into deep bowls and garnish with a generous sprinkle of fresh parsley. The vibrant green color and fresh flavor of the parsley are the perfect finishing touch against the rich, dark stew.06
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