Quick Slow Cooker Beef Stew Recipe

I started making this Slow Cooker Beef Stew years ago when I needed something that could cook itself while I handled everything else. The smell that fills my kitchen as it simmers all day never gets old.

My family asks for this beef stew at least twice a month during cooler weather. The chuck roast becomes so tender it practically falls apart, and the broth develops this rich depth that only comes from hours of slow cooking.

What makes this Slow Cooker Beef Stew a keeper for years to come

I love how this recipe requires just one pot for browning before everything goes into the slow cooker. The flour coating on the beef creates a crust that seals in moisture and thickens the broth naturally as it cooks.

You get real comfort food without standing over the stove for hours. I brown the meat in the morning, toss everything in the crock pot, and dinner is ready when I walk through the door.

The vegetables hold their shape perfectly after the long cook time. I use Yukon gold potatoes because they stay creamy instead of turning to mush, and the carrots become tender without disappearing into the broth.

Both my Creamy Potato Soup Recipe and Crockpot Lasagna Soup Recipe share that same set-it-and-forget-it convenience that makes weeknight cooking actually manageable.

Everything you need for the perfect Slow Cooker Beef Stew

• 3 tablespoons all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 pounds boneless chuck roast, cut into 1-inch cubes and trimmed of excess fat
• 2 tablespoons olive oil, divided
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 4 cups low sodium beef broth, divided
• 3 ribs celery, chopped
• 4 medium carrots, cut into 1/4-inch rounds
• 1 1/2 pounds Yukon gold potatoes (about 4 medium), cut into 1-inch pieces
• 3 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1 teaspoon dried Italian seasoning
• 1 teaspoon dried thyme

Note: I always use low sodium broth so I can control the salt level myself. Chuck roast is my preferred cut because the marbling breaks down during the long cook time and makes the meat incredibly tender.

My Method for Slow Cooker Beef Stew

1. Place the flour, salt, and pepper in a large zip-top bag, add the beef cubes, seal the bag, and shake until the meat is evenly coated (about 30 seconds of shaking does it).
2. Heat 1 1/2 tablespoons of olive oil in a large skillet over medium heat, add the beef in a single layer, and let it brown undisturbed for 4 minutes on the first side before flipping to brown the other side (the crust should be deep golden brown and smell rich). Transfer the browned beef to your slow cooker and sprinkle any remaining flour from the bag over the meat.
3. Add the remaining 1/2 tablespoon olive oil and the chopped onion to the same skillet, cook for 3-4 minutes while stirring occasionally until the onion softens and turns translucent, then add the minced garlic and cook for 30 seconds until fragrant.
4. Pour 1/2 cup of the beef broth into the skillet and scrape up all those browned bits stuck to the bottom (this is where so much flavor lives), then transfer everything from the skillet into the slow cooker.
5. Add the remaining 3 1/2 cups beef broth, celery, carrots, potatoes, tomato paste, Worcestershire sauce, bay leaf, Italian seasoning, and dried thyme to the slow cooker, then stir gently to combine everything without breaking up the beef cubes.
6. Cover and cook on low for 7-9 hours or high for 3 1/2 to 4 1/2 hours until the vegetables are fork-tender and the beef pulls apart easily with a spoon.
7. Remove and discard the bay leaf, taste the broth, and add more salt and pepper as needed (I usually add another 1/4 teaspoon of salt at the end).

My kitchen secrets for getting this Slow Cooker Beef Stew just right

The browning step is not optional if you want deep flavor in your beef stew. Those caramelized bits on the bottom of the pan become the foundation of your broth, so take the time to get a good sear on the meat.

I learned the hard way not to lift the lid during cooking because every peek adds 15-20 minutes to your total time. The slow cooker needs that trapped heat to work its magic on the tough cuts of meat.

If your broth seems thin after cooking, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it in during the last 30 minutes on high. The broth will thicken as it cools anyway, so I usually find the consistency perfect without any extra thickening.

When I usually serve my Slow Cooker Beef Stew

I make this beef stew on Sunday afternoons when I want the house to smell incredible all day. It goes straight from the slow cooker to bowls with crusty bread for soaking up every drop of that rich broth.

This stew also works beautifully for meal prep since it keeps in the fridge for up to 3 days and actually tastes better the next day. I portion it into containers and reheat it on the stove for quick lunches throughout the week.