There’s something incredibly cozy about a pot simmering all day, filling your home with rich, hearty aromas that just say comfort. This Slow Cooker Beef Stew Recipe is one of those dishes where all the flavors meld beautifully, creating a meal that’s deeply satisfying and incredibly easy to put together.

A white bowl with a brown rim is filled with thick brown stew containing chunks of tender brown meat, orange carrot slices, and light yellow potato pieces, all covered in a rich brown sauce. The stew is topped with small green parsley leaves, adding a fresh touch. A silver spoon stands upright in the stew on the left side of the bowl. Two woman's hands hold the bowl, wearing gray knitted sleeves. The bowl rests on a white marbled surface with some small green herb bits scattered around. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Beef Stew Recipe
Top Tip
How to Serve Slow Cooker Beef Stew Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Beef Stew Recipe

Why You'll Love This Recipe

This slow cooker beef stew holds a special place in my kitchen rotation because it turns simple, affordable ingredients into a rich, comforting meal with minimal fuss. You'll enjoy the robust flavor developed by slow-cooking, with tender beef and perfectly cooked veggies in a luscious gravy.

Effortless Preparation: Brown the beef and toss in the slow cooker—the machine does the rest of the work for you, freeing up your day.
Deep, Layered Flavors: The combination of beef consommé, crushed tomatoes, and aromatic spices simmers together to create a gravy that’s anything but bland.
Hearty and Balanced: Tender beef chunks are complemented by chunks of potatoes, carrots, celery, and onions, creating a well-rounded, fulfilling meal.
Perfect for Any Season: Whether chill winds blow outside or it’s a cooler evening, this stew warms you from the inside out and feels like a hug on a plate.

Two white bowls are full of thick stew with visible layers of meat chunks, orange carrot slices, and pale yellow potato pieces in a rich brown sauce. The stew is topped with small green herb sprinkles. Each bowl has a silver fork resting inside. The bowls sit on a white marbled surface with a white cloth that has thin black stripes next to them. Some green herbs are scattered loosely around the bowls. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays an essential role to build a comforting, rich stew that tastes like it’s been cooking for days. When you choose your beef chuck, go for well-marbled pieces because they’ll break down and become melt-in-your-mouth tender as they slow cook.

Flat lay of fresh boneless beef chuck roast cut into bite size pieces, a few medium red potatoes chopped, several medium carrots peeled and sliced, four stalks of celery sliced thick, one large chopped onion, several peeled garlic cloves, one fresh bay leaf, a small white bowl of crushed ripe red tomatoes, a small white bowl of dark beef consommé broth, a small white bowl of low sodium beef broth, a small white bowl of soy sauce, a small white bowl of Dijon mustard, a small white bowl of all-purpose flour, a small white bowl of beef bouillon powder, a small white bowl of granulated sugar, and small white bowls each containing ground cumin, paprika, dried oregano, and dried thyme, all ingredients arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Beef chuck roast: Tough enough to unravel slowly and develop rich flavor and tenderness in the slow cooker.
Red potatoes: Hold their shape better during long cooking than other varieties, giving a nice texture.
Carrots and celery: Classic stew veggies that add sweetness and a subtle crunch if not overcooked.
Onion & garlic: Build the savory foundation that melds with the beef and broth.
Crushed tomatoes: Add an acidic brightness to balance the richness.
Beef consommé, broth & soy sauce: Combine for a deeply savory, umami-packed base.
Dijon mustard and spices: Bring a little zip and complexity to the gravy.
All-purpose flour: Helps thicken the gravy to the perfect luscious consistency.
Bay leaf: Infuses subtle herbal notes during cooking.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love that this Slow Cooker Beef Stew Recipe is like a blank canvas—you can easily tweak the veggies or seasonings to suit your preferences or what’s in your fridge. Personally, I sometimes add mushrooms or swap red potatoes for sweet potatoes for a touch of natural sweetness.

Vegetable Variations: In cooler seasons, tossing in parsnips or turnips adds earthiness I adore.
Spice It Up: For a little warmth, I add a pinch of red pepper flakes before slow cooking.
Make It Gluten-Free: Simply swap all-purpose flour for cornstarch or a gluten-free flour blend to thicken the gravy without sacrificing texture.

Step-by-Step: How I Make Slow Cooker Beef Stew Recipe

Step 1: Brown the Beef to Lock in Flavor

First things first, slice your beef chuck roast into bite-sized pieces and season them with salt and pepper right on your cutting board. This simple step seasons your meat thoroughly before searing. Heat a tablespoon of oil in a skillet over medium-high heat—wait until it’s really hot before adding the beef, so you get a beautiful golden crust. Resist the urge to stir too soon; let it sear undisturbed for about 2 minutes, then stir to brown all sides. This locks in juices and adds depth to your stew’s flavor.

Step 2: Combine Veggies and Garlic in the Slow Cooker

Once your beef is browned and transferred to your slow cooker, add the potatoes, carrots, celery, onion, and all that lovely minced garlic. I like tossing everything gently together so the flavors start to mingle even before cooking. Don’t skip the garlic—it makes a big difference in layering the savory profile of the stew.

Step 3: Make the Flavor-Packed Gravy on the Stove

Here’s where the magic really happens: after wiping excess grease from your skillet but keeping those browned bits (they hold tremendous flavor), add crushed tomatoes, beef consommé, broth, soy sauce, Dijon mustard, flour, bouillon, sugar, and your spices. Whisk everything together over medium heat. At first, the flour might look lumpy—that’s normal! Just keep whisking until it dissolves and thickens into a rich gravy that coats the back of your spoon.

Step 4: Slow Cook to Tender Perfection

Pour that glorious gravy over your beef and veggies, toss to coat everything evenly, and add the bay leaf. Cover and cook on HIGH for 4-6 hours or LOW for 8-10 hours. You’ll know it’s ready when the beef is fork-tender and the vegetables have absorbed all those deep flavors. Don’t forget to discard the bay leaf before serving!

Top Tip

After making this Slow Cooker Beef Stew Recipe several times, I’ve picked up a few tricks to make sure your stew turns out perfectly every time. These are small touches that add up to big flavor and texture wins.

Don’t Skip the Sear: Browning the beef first deepens flavor and helps the meat hold its shape instead of stewing flat.
Potato Prep: Keep cut potatoes submerged in water until ready to add to avoid browning and maintain a fresh look.
Thickening the Gravy: Whisk your gravy patiently on the stove—if clumps form, a quick strainer or extra whisking will fix it.
Give It Time: Slow cook low and slow for tender beef, but if you’re in a hurry, high heat works well—just keep an eye so veggies don’t turn mushy.

How to Serve Slow Cooker Beef Stew Recipe

slow cooker beef stew - Serving Suggestion

Garnishes

I love topping my stew with a sprinkle of freshly chopped parsley or thyme—it adds a pop of freshness and color that brightens each spoonful. Sometimes a swirl of sour cream helps mellow the rich flavors while lending creaminess.

Side Dishes

This stew stands beautifully on its own, but I often serve it with crusty artisan bread to soak up the gravy or a simple green salad for contrast. Mashed cauliflower is also a great low-carb partner if you want a vegetable side.

Creative Ways to Present

For special occasions, I’ve served the stew in rustic hollowed-out bread bowls—it’s a guaranteed conversation starter and adds an extra hearty touch. You can also ladle it over creamy polenta or buttered egg noodles for a fresh spin.

Make Ahead and Storage

Storing Leftovers

I like to cool my stew completely before storing it in airtight containers in the fridge. It usually keeps beautifully for up to 4 days, and honestly, the flavors deepen even more after a day or two.

Freezing

When freezing, I avoid putting the potatoes in because they get mushy and lose texture. Remove the potatoes before freezing or freeze the stew without them and cook fresh potatoes when reheating. I package it in freezer-safe bags or containers, squeezing out air to avoid freezer burn, and it freezes well up to 3 months.

Reheating

To reheat, I gently warm the stew on the stove over medium-low heat, stirring occasionally until heated through. This method helps maintain the stew’s texture and flavor better than microwaving. If needed, add a splash of broth or water if the stew has thickened during storage.

Frequently Asked Questions:

Can I skip searing the beef for this slow cooker beef stew recipe?

While you can skip searing to save time, browning the beef adds significant flavor and helps the meat hold its shape better during slow cooking. I’ve found the stew tastes much richer when you take those extra few minutes to brown.

What’s the best way to prevent potatoes from turning mushy in the stew?

Using waxy potatoes like red potatoes helps, and cutting them into consistent chunks ensures even cooking. Adding them at the beginning works because they hold up well, but if you want firmer potatoes, add them halfway through cooking instead.

Can I make this beef stew in advance?

Absolutely! You can chop the vegetables and beef the day before, even sear the beef in advance. You can also assemble everything in the slow cooker the night before and refrigerate it; just add some extra cooking time when you start your slow cooker.

How do I thicken the stew if it’s too thin after cooking?

If your stew is thinner than you’d like, mix a small amount of flour or cornstarch with cold water to make a slurry and whisk it into the stew. Simmer for a few minutes on the stove to thicken. Alternatively, cook uncovered on high for a little while to reduce liquid.

Final Thoughts

This Slow Cooker Beef Stew Recipe has become my go-to comfort food when I want something hearty, wholesome, and fuss-free. It brings memories of cozy family dinners and the satisfaction of crafting something delicious with little hands-on time. I truly believe you’ll enjoy the warm, rich flavors as much as I do—and once you make it a few times, it will quickly become one of your favorite slow cooker meals too!