This Easy Slow Cooker Beef Stew is simple to make and loaded with cozy flavors. With just 30 minutes of prep time, leave it to the crock pot to do the hard work for you. Serve with toasted bread or a sandwich, it makes for a great weeknight meal and perfect for leftovers.
In the world of comforting and hearty meals, few dishes can rival the simplicity and satisfaction of a well-made beef stew. When time is of the essence but flavor is non-negotiable, turn to your trusty slow cooker for an easy and delicious solution.
This Beef Stew take about 30 minutes to prepare before cooking in the crockpot. While it is an optional step, searing the beef first does add color and amazing flavor. Cutting the vegetables in consistent sizes will also guarantee an even and tender cook.
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Serving this stew with cornbread or hoe cakes, a crusty bread, or with a toasted cheese sandwich will give you instant cozy feels! It's also excellent served over rice! Looking for more feel-good meals? Make sure to check out my Crockpot Chicken and Noodles and Slow Cooker Country Style Pork Ribs!
I loved the ingredients in this stew - no packets! it was the perfect meal to come home to after a long day. My husband thought it was the best stew I've ever made. -Louanne
Table of Contents
Why You'll Love this Recipe
- Perfect for cold weather. The warmth and heartiness of slow cooker beef stew make it a comforting choice, especially during cold weather. It's a cozy and nourishing meal.
- Convenience and ease. Crockpot stew is incredibly convenient. Once the ingredients are assembled in the pot, the slow cooker does the work.
- Affordable beef stew recipe. The slow cooker transforms tougher cuts of meat, like chuck roast, into a delectable and tender dish. The slow cooking helps break down the connective tissues, making budget-friendly a great option.
- Meal prep and leftovers. Beef stew is a great option for meal prep. It yields generous portions, and leftovers taste even better the next day as the flavors continue to meld.
What cut of beef is best for stew?
When making beef stew in the slow cooker, you need a tougher type of meat with lots of connective tissue, I recommend a chuck roast. When you're cooking beef like this cut at a low temperature for a long period of time, the tough connective tissue dissolves and the meat becomes extremely tender.
If you also see "stew meat" labeled at the grocery store, this is perfect for this recipe. It also tends to be a cut of meat that is very economical and saves money!
Ingredients for Crock Pot Beef Stew
Ingredient Amounts Listed on the Recipe Card Below
- Oil: Used to sear and brown the chunks of chuck roast before slow cooking. This process enhances the flavor by creating a caramelized crust on the meat.
- Flour: It helps create a golden crust on the meat and also serves as a thickening agent for the stew as it cooks.
- Chuck Roast: A flavorful and well-marbled cut of meat, perfect for slow cooking. It becomes tender and succulent during the long cooking process.
- Beef Broth or Stock: serves as the flavorful liquid base of the stew and complements the natural flavors of the meat.
- Apple Cider or Apple Juice: Apple juice adds a subtle sweetness to the stew, balancing the savory and umami flavors.
- Worcestershire Sauce: brings umami and a complex flavor profile to the stew. Its combination of savory, sweet, and tangy elements enhances the overall depth of taste.
- Tomato Paste: Adds richness and a concentrated tomato flavor to the stew.
- Seasonings (Garlic Powder, Dried Rosemary, Dried Thyme, Bay Leaves): Adds aromatic notes, herbal complexity, and depth to the dish.
- Vegetables (Yukon Gold Potatoes, Carrots, Onion, Celery): Contribute texture, flavor, color, and nutrients to the stew.
Pro Tip: I recommend searing the beef before placing it in the slow cooker. This small extra step goes a long way in creating a fantastic flavor in the stew.
TOOLS YOU’LL NEED
How to make Easy Slow Cooker Beef Stew
- Season beef on all sides with 1 teaspoon salt and 1 teaspoon black pepper. In a shallow bowl, toss the seasoned meat with flour until they have a thin coating on each side.
- Heat oil in a large skillet on high heat. Once hot, add the beef in a single layer and cook until browned on all sides. Don't over crowd the pan, leaving about 1 inch space between the cubes. Cook beef in batches, adding a tablespoon of oil between batches. Remove and set aside.
- In the same skillet, sauté the onion until lightly browned, about 2-3 minutes.
- To a Crockpot, whisk together the broth, apple cider or juice, Worcestershire sauce, tomato paste, remaining salt and black pepper, and seasonings. Once combined, add the vegetables and seared meat.
- Cook on high for 4-5 hours or on low for 7-8 hours.
- Remove bay leaves. Taste and adjust seasonings and thickness as desired. Whisk in a cornstarch slurry of 1 to 2 tablespoons each cornstarch and broth or water if you desire a thicker texture.
- Garnish with parsley.
Stovetop, Oven, and Instant Pot Beef Stew
This crockpot beef stew can easily convert to a stovetop, oven, or instant pot beef stew.
Make it on the Stovetop. In a large, heavy-bottomed pot or Dutch oven, sear the beef just as you would for the slow cooker, in batches if needed. Transfer the cooked beef to dish and set aside.
Add onion to the pan and sauté until translucent. Pour in a small amount of the broth, scraping up any browned bits from the bottom. Add the remaining ingredients, included the seared beef and seasoning. Bring the mixture to a boil then lower the heat to simmer. Cover and simmer 1.5 to 2 hours, or until the beef is tender and the flavors meld.
Taste the stew and adjust seasoning as needed. Add a cornstarch slurry if you'd like a thicker consistency.
Bake it in the oven. Instead of simmering the stew on the stovetop, you can instead transfer the prepared mixture to a preheated 325°F oven (in an oven-safe pot). Bake for 2 to 2.5 hours, or until the beef is tender.
Pressure cook it in the Instant Pot. Sear the beef and soften the onions using the SAUTE function before adding the rest of the ingredients and sealing the Instant Pot. Close the Instant Pot lid and set the valve to "Sealing."
Select the "Pressure Cook" or "Manual" mode and set the timer for about 35-40 minutes, depending on the size of your beef cubes and desired tenderness. Allow the Instant Pot to release pressure naturally for about 10-15 minutes. Then, carefully turn the valve to "Venting" for a quick release. Taste and adjust seasonings and thickness as desired.
Tips and Substitutions for Recipe Success
- Searing the Meat. For extra flavor, sear the beef chunks in a hot pan with oil before adding them to the crockpot. This step caramelizes the meat and enhances the overall taste.
- Herbs and Spices. Experiment with a variety of herbs and spices. The classic flavors are represented in this recipe, but you can adjust the quantities to suit your taste preferences. You can also add fresh herbs in the last 30 minutes of cooking.
- Low and Slow. While it is possible to cook on high heat, I recommend slow cooking on the low setting for optimal tenderness. This allows the flavors to meld and the meat to become fork-tender.
- Thickening Agents. If you prefer a thicker stew, mix 1-2 tablespoons of flour or cornstarch with 1-2 tablespoons cold water or broth. Allow the mixture to cook on high 5-10 minutes.
- Best Meat Choices. Substitute chuck roast with stew meat, sirloin, or even beef cubes. Adjust cooking times accordingly. You can also opt for lamb like this delicious Slow Cooker Guinness Stew.
- Vegetables. Customize the vegetable mix based on personal preferences. Try adding mushrooms, peas, green beans, or butternut squash for variety.
- Liquid Base. Experiment with different liquid bases. Instead of beef broth, use vegetable broth, chicken broth, or a combination of broth and red wine.
- Gluten-Free Thickening. If avoiding gluten, use cornstarch or arrowroot powder as a thickening agent instead of flour.
- Low-Sodium Broth. If watching sodium intake, season as desired and use low-sodium beef broth or make your own broth to control the salt content.
Storage and Freezing
Refrigerator: Allow the beef stew to cool to room temperature before storing. Store in an airtight container in the refrigerator for 4-5 days. Reheat individual portions as needed. Use a stovetop or microwave, ensuring thorough heating.
Freezing: Similar to refrigerator storage, allow the beef stew to cool completely before freezing. Opt for freezer-safe containers or heavy-duty resealable plastic bags. Leave some space at the top to accommodate expansion during freezing. Consider dividing the stew into smaller portions for easier thawing and reheating. For optimal quality, consume frozen beef stew within 3-4 months.
Thawing and Reheating: For gradual thawing, place the frozen stew in the refrigerator overnight. You can also submerge the sealed container or bag in cold water, changing the water every 30 minutes until thawed. Ensure it's airtight to prevent water from entering.
Reheat thawed stew on the stovetop or in the microwave until it reaches a safe and even temperature. Once thawed, avoid refreezing. Instead, consume it within a few days.
Frequently Asked Questions
While you can technically skip this step, searing the beef before slow cooking enhances the flavor by creating a caramelized crust. It's recommended for a richer taste.
Chuck roast is an excellent choice for slow cooker beef stew. It's well-marbled and becomes tender during the long cooking process. Stew meat, sirloin, or beef cubes are also good options.
While it's possible, it's better to thaw vegetables before adding them to prevent excess moisture in the stew. For best results, add thawed vegetables during the last couple of hours of cooking.
Mix 2-3 tablespoons of flour or cornstarch with cold water and stir it into the stew during the last hour of cooking for a thicker consistency.
Yes, both beer and wine can add depth of flavor to your stew. Replace the juice and a portion of the broth with your preferred beer or wine.
Classic choices include thyme, rosemary, bay leaves, and garlic. Experiment with other herbs like oregano or marjoram to suit your taste.
While low and slow is recommended for optimal tenderness, you can cook on high for a shorter duration, usually half the time of the low setting. Check for doneness based on the tenderness of the beef.
Absolutely! Customize your stew with vegetables like mushrooms, peas, green beans, or butternut squash. Add them based on their cooking times to maintain texture.
It's best to avoid opening the slow cooker frequently, as it can extend the cooking time. If you need to check, do so quickly, as heat escapes when the lid is lifted.
More Simple Crockpot Recipes to Try
- Easy Crockpot Beef Stroganoff
- Crockpot Chicken and Gravy
- Crockpot Tomato Basil Chicken
- Crockpot Pork Roast
Easy Crock Pot Beef Stew
Ingredients
- 3 tablespoons oil high smoke point variety, divided
- ⅓ cup all purpose flour for dredging
- 2 ½-3 pounds beef chuck roast or stew meat cut into 1-inch cubes
- 3 cups beef broth or stock
- ⅓ cup apple cider or apple juice
- 1 tablespoon Worcestershire sauce
- 3 tablespoons tomato paste
- 2 teaspoons salt divided
- 2 teaspoons black pepper divided
- 1 teaspoon garlic powder or 2-3 minced garlic cloves
- 1 teaspoon dried rosemary leaves
- 1 teaspoon dried thyme leaves
- 2 bay leaves
- 3 cups bite-sized Yukon gold potatoes about 1-pound
- 2 cups bite sized carrots about 5-7
- 1 ½ cups diced yellow or sweet onion about 1 large
- 1 cup bite-sized cut celery about 2-3 stalks
- Optional: cornstarch for thickening
Instructions
- Season beef on all sides with 1 teaspoon salt and 1 teaspoon black pepper. In a shallow bowl, toss the seasoned beef with flour until they have a thin coating on each side.
- Heat oil in a large skillet on high heat. Once hot, add the beef in a single layer and cook until browned on all sides. Don't over crowd the pan, leaving about 1 inch space between the beef. Cook beef in batches, adding a tablespoon of oil between batches. Remove and set aside.
- In the same skillet, sauté the onion until lightly browned, about 2-3 minutes.
- To a Crockpot, whisk together beef broth, apple cider or juice, Worcestershire sauce, tomato paste, remaining salt and black pepper, and seasonings. Once combined, add the vegetables and seared meat.
- Cook on high for 4-5 hours or on low for 7-8 hours.
- Remove bay leaves. Taste and adjust seasonings and thickness as desired. Whisk in a cornstarch slurry of 1 to 2 tablespoons each cornstarch and broth or water if you desire a thicker texture. Garnish with parsley.
Video
Notes
-
- Searing the Meat: For extra flavor, sear the beef chunks in a hot pan with oil before adding them to the crockpot. This step caramelizes the meat and enhances the overall taste.
-
- Herbs and Spices: Experiment with a variety of herbs and spices. The classic flavors are represented in this recipe, but you can adjust the quantities to suit your taste preferences. You can also add fresh herbs in the last 30 minutes of cooking.
-
- Low and Slow: While it is possible to cook on high heat, I recommend slow cooking on the low setting for optimal tenderness. This allows the flavors to meld and the meat to become fork-tender.
-
- Thickening Agents: If you prefer a thicker stew, mix 1-2 tablespoons of flour or cornstarch with 1-2 tablespoons cold water or broth. Allow the mixture to cook on high 5-10 minutes.
-
- Beef Cut: Substitute chuck roast with stew meat, sirloin, or even beef cubes. Adjust cooking times accordingly.
-
- Vegetables: Customize the vegetable mix based on personal preferences. Try adding mushrooms, peas, green beans, or butternut squash for variety.
-
- Liquid Base: Experiment with different liquid bases. Instead of beef broth, use vegetable broth, chicken broth, or a combination of broth and red wine.
-
- Gluten-Free Thickening: If avoiding gluten, use cornstarch or arrowroot powder as a thickening agent instead of flour.
-
- Low-Sodium Broth: If watching sodium intake, season as desired and use low-sodium beef broth or make your own broth to control the salt content.
Louanne Bertrand
I loved the ingredients in this stew - no packets! it was the perfect meal to come home to after a long day. My husband thought it was the best stew I've ever made.
Laura Ashley
Awesome!! I'm so happy to hear you liked it so much!! Thank you!