This Slow Cooker Beef Stew is rich, hearty, and filled with tender beef, vegetables, and a savory broth that thickens perfectly. This recipe makes the kind of comforting, slow-cooked dinner your family request all year round.
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Jump to:
- ❤️ Why You'll Love This Classic Beef Stew Recipe
- 🛒 Ingredients Crockpot Beef Stew
- 🔪 How to Make Beef Stew in the Slow Cooker
- 💡 Tips
- ☑️ Storage Instructions
- 🍴 What to Serve with Homemade Beef Stew
- 🔄 Substitutions and Additions
- Can I Make This Recipe Without Wine?
- Why is My Beef Tough Even After Slow Cooking?
- Can I Thicken Beef Stew Without Cornstarch?
- Do I Need to Peel the Potatoes?
- Can I Make This Stew Ahead of Time?
- 🍽️ More Delicious Beef Recipes
❤️ Why You'll Love This Classic Beef Stew Recipe
- Classic comfort food
- Intensely flavorful and tender beef
- Rich creamy gravy
- Fresh veggies
- Great easy weeknight dinner
My recipe for slow Cooker Beef Stew hits that sweet spot of rich, hearty, and oh-so flavorful. The beef turns fork-tender, the vegetables cook down beautifully, and the broth becomes a velvety gravy that clings to every bite. It’s comfort food made easy with the slow cooker doing all the heavy lifting.
I love recipes like this because they taste like you spent all day in the kitchen, when didn’t. You get big flavor from simple ingredients, and the result is the kind of meal that just feels like home. Whether you’re making it for Sunday dinner or want a set-it-and-forget-it weeknight meal, this stew will be your new go-to.
If you love this beef stew but would like to use your Instant Pot, be sure to check out my Instant Pot Beef Stew recipe.
🛒 Ingredients Crockpot Beef Stew
- Chuck roast, cut into small chunks: The best cut for tender, flavorful beef stew.
- Baby Yukon gold potatoes: Creamy and hold their shape during long cooking.
- Carrots, peeled and cut into chunks: Add sweetness and texture.
- Beef broth: Builds the savory base of the stew.
- White wine (I use Pinot Grigio): Brightens the flavor and balances the richness.
- Frozen peas: Stirred in at the end for color and freshness.
- Yellow onion, diced: Adds depth to the broth.
- Fresh garlic, minced: Boosts flavor without overpowering.
- Cold water: Needed to make the cornstarch slurry.
- Tomato paste: Brings a rich, slightly tangy flavor.
- Olive oil: For searing the beef.
- Corn starch: Thickens the stew into a rich gravy.
- Dried thyme: Adds classic herby flavor.
- Bay leaf: Infuses a subtle earthy note.
- Salt and ground black pepper: Seasons the stew.
*Exact measurements are listed in the recipe card below.
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🔪 How to Make Beef Stew in the Slow Cooker
Cut up your chuck roast into small chunks, about 2” or so.
Heat a large skillet to medium high, add in the olive oil and some of the beef. Sprinkle some of the salt and pepper over the tops. Make sure you don’t overcrowd the pan, otherwise the beef will steam, rather than sear. It’s best to work in batches, mine took 3 batches total.
Get a good sear on all sides, then add the seared beef to your slow cooker liner.
In the same skillet, add in the onions, more of the salt and pepper.
Sauté for just 1-2 minutes, you’re not looking for them to be translucent. Add in the garlic and continue sautéing for another 15 seconds, making sure not to brown the garlic.
Stir in the white wine and tomato paste, scraping up the brown bits of flavor in the pan.
Pour the mixture over the beef chunks and potatoes in the slow cooker.
Add in the carrots, beef broth, bay leaf, dried thyme, remaining salt and pepper over the top.
Cook on high for 4 hours or low for 8 hours, or until the meat is fall-apart tender.
With the slow cooker on high, add ½ cup cold water and whisk in the cornstarch to make a slurry, then pour it back into the slow cooker, mixing until well combined.
Simmer with the lid off for a few minutes or until the liquid has the consistency of a loose gravy. If you’d like it to be thicker, continue to simmer until it reaches your desired thickness.
💡 Tips
- Always sear the beef before adding them to the slow cooker for the richest flavor.
- Don’t overcrowd the pan when browning beef or it will steam instead of sear.
- Keep the lid on the slow cooker as much as possible to maintain consistent heat.
- Make your cornstarch slurry with cold water only, or it won’t thicken properly.
- Taste and adjust seasoning before serving, since slow cooking can mellow flavors.
☑️ Storage Instructions
Fridge: Store in an airtight container up to 4 days. Reheat gently on the stove or in the microwave.
Freezer: Cool completely, then freeze in portions up to 3 months. Thaw in the fridge before reheating.
🍴 What to Serve with Homemade Beef Stew
- Homemade crusty Braided Bread or Dinner Rolls are perfect for soaking up that rich gravy.
- Buttered egg noodles create an extra cozy meal.
- Side salad with homemade Greek or Honey Mustard Salad Dressing always adds something fresh and crisp.
- Air Fryer Roasted Green Beans or Sautéed Asparagus adds a little color and crunch to the plate.
- Gluten-free Cornbread is always a great side with homemade stew.
- Steamed rice or Quinoa are other easy bases for the stew.
🔄 Substitutions and Additions
- Potatoes: Swap Yukon gold potatoes for red potatoes if you prefer a firmer texture.
- Veggies: Add parsnips or turnips for extra depth of flavor.
- Vinegar: Stir in a splash of balsamic vinegar at the end for a hint of brightness.
- Herbs: Use fresh rosemary instead of thyme if that’s what you have.
- Onions: Add pearl onions in place of diced onion for a classic stew look.
- Beer: Use Guinness or another dark beer instead of white wine for a deeper flavor profile.
Can I Make This Recipe Without Wine?
Yes, just replace the wine with extra beef broth for a slightly different but still delicious flavor.
Why is My Beef Tough Even After Slow Cooking?
If the beef isn’t tender, it likely just needs a little more time. Chuck roast gets softer the longer it cooks.
Can I Thicken Beef Stew Without Cornstarch?
Yes, you can mash some potatoes from the stew and stir them in for natural thickness.
Do I Need to Peel the Potatoes?
Not if you’re using Yukon gold or red potatoes with thin skins. Just wash them well.
Can I Make This Stew Ahead of Time?
Absolutely. This stew reheats beautifully, and the flavors deepen overnight.
🍽️ More Delicious Beef Recipes
- Slow Cooker Texas Chili
- Prime Rib for Two
- Homemade Chili
- Filet Mignon in Mushroom Sauce
- Salisbury Steak
- Beefy Stuffed Pepper Skillet
Slow Cooker Beef Stew
Ingredients
- 3 pound chuck roast, cut into small chunks
- 1 pound baby Yukon gold potatoes
- 3 medium carrots, peeled and cut into chunks
- 3 cups beef broth
- 1 cup white wine, I use Pinot Grigio
- 1 cup frozen peas
- 1 medium yellow onion, diced
- 5 cloves garlic, minced
- ½ cup cold water
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 tablespoon corn starch
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 teaspoons salt, divided
- 1 teaspoon ground black pepper, divided
Instructions
- Cut up your chuck roast into small chunks, about 2” or so.
- Heat a large skillet to medium high, add in the olive oil and some of the beef. Sprinkle some of the salt and pepper over the tops. Make sure you don’t overcrowd the pan, otherwise the beef will steam, rather than sear. It’s best to work in batches, mine took 3 batches total.
- Get a good sear on all sides, then add the seared beef to your slow cooker liner.
- In the same skillet, add in the onions, more of the salt and pepper.
- Sauté for just 1-2 minutes, you’re not looking for them to be translucent. Add in the garlic and continue sautéing for another 15 seconds, making sure not to brown the garlic.
- Stir in the white wine and tomato paste, scraping up the brown bits of flavor in the pan. Pour the mixture over the beef chunks in the slow cooker. Add the potatoes on top.
- Add in the carrots, beef broth, bay leaf, dried thyme, remaining salt and pepper over the top. Cook on high for 4 hours or low for 8 hours, or until the meat is fall-apart tender.
- With the slow cooker on high, add ½ cup cold water and whisk in the cornstarch to make a slurry, then pour it back into the slow cooker, mixing until well combined.
- Simmer with the lid off for a few minutes or until the liquid has the consistency of a loose gravy. If you’d like it to be thicker, continue to simmer until it reaches your desired thickness.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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