There’s something incredibly comforting about a warm, hearty stew bubbling away all day. This Slow Cooker Beef Stew Recipe is a classic that fills your kitchen with cozy aromas and delivers tender, flavorful beef paired with vibrant vegetables—perfect for a satisfying meal any day of the week.

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:

Why You'll Love This Recipe

I’ve been making beef stew for years, but this slow cooker version won me over for how easy and hands-off it is. It’s one of those dishes you can start in the morning and come home to a tender, flavour-packed dinner without stress.

Simplicity: The slow cooker does most of the work, so you only need a few minutes of prep time.
Flavor Magic: Searing the beef before slow cooking locks in deep, rich flavors you can really taste.
Perfect Tenderness: Long, slow cooking breaks down the meat to melt-in-your-mouth goodness paired with perfectly cooked veggies.
Flexible and Customizable: You can easily tweak the veggies, seasoning, or sides to suit what you have or your taste.

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

Each ingredient in this Slow Cooker Beef Stew Recipe plays a key role – from the hearty chuck roast that becomes luscious and tender, to the medley of fresh vegetables that soak up all those tasty juices. Here’s a quick breakdown to help you shop and prep like a pro.

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: This cut has just enough marbling and connective tissue to become perfectly tender when slow-cooked.
Potatoes: Red potatoes hold their shape nicely and add a creamy texture without falling apart.
Carrots: Sweet and earthy, they balance the savory beef beautifully.
Celery and onion: These create a flavorful aromatic base that deepens the stew’s character.
Garlic: Adds a subtle punch that melds perfectly with herbs and broth.
Bay leaf: Infuses a gentle, herbal undertone throughout the stew as it cooks.
Crushed tomatoes and beef consommé: These enrich the broth with body and umami.
Beef broth & soy sauce: Combine for a savory depth and slight saltiness without overpowering.
Dijon mustard: Adds a mild tang and complexity in the gravy.
Flour: Thickens the broth into a luscious gravy that clings to every tender morsel.
Spices (cumin, paprika, oregano, thyme): A warm, balanced spice blend giving the stew subtle, inviting notes.

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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 keeping this recipe flexible depending on what’s in my fridge or what season it is. You can swap veggies or adjust seasonings without losing that soul-warming essence of the stew.

Variation: One time, I added parsnips and a sweet potato for a fall twist — it brought extra sweetness that paired beautifully with the spices. Don’t be afraid to experiment with what you love!

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

Step 1: Prep and Sear the Beef for Maximum Flavor

Start by cutting your chuck roast into bite-size pieces and seasoning them with salt and pepper. Then heat a tablespoon of oil in a large skillet until it’s really hot. Don’t rush here — sear the beef in batches, letting it brown undisturbed for a couple of minutes before stirring. This step is key for building deep flavor and sealing in juices. Once browned, transfer the beef to your slow cooker.

Step 2: Add Fresh Vegetables and Aromatics

Chop up your potatoes, carrots, celery, onion, and garlic, then toss them right into the slow cooker with the seared beef. This layering means all the flavors mingle and infuse slowly as it cooks.

Step 3: Make the Rich Beef Gravy Broth

Using the same skillet, wipe out extra grease but keep those tasty browned bits. Whisk together the flour and all your gravy ingredients — crushed tomatoes, consommé, broth, soy sauce, mustard, and seasonings. Bring it to a simmer, whisking until thick and gravy-like, then pour it over your beef and veggies in the slow cooker. Pop in the bay leaf and give everything a good toss.

Step 4: Slow Cook to Tender Perfection

Set your slow cooker to HIGH for about 4-6 hours or LOW for 8-10 hours. You'll know it's done when the beef is tender and the vegetables are soft but not mushy. Discard the bay leaf, taste, and season with more salt and pepper if needed. That’s it — dinner is ready!

Top Tip

From my experience, a few tweaks can completely elevate this Slow Cooker Beef Stew Recipe. Here’s what I’ve learned after countless batches:

Sear in Batches: Crowding the pan cools it down and steams the meat instead of searing, so take your time browning the beef in smaller portions.
Thickening the Gravy: Don’t worry if the gravy looks lumpy at first—it smooths out with whisking and simmering. Patience here is key.
Potato Prep: Keep your chopped potatoes submerged in water before cooking to avoid browning and maintain that fresh look.
Adjusting Cooking Times: Slow cookers vary! If your beef isn’t tender yet when the time’s up, just give it a little more time to reach that fall-apart texture.

How to Serve Slow Cooker Beef Stew Recipe

slow cooker beef stew - Serving Suggestion

Garnishes

I like to sprinkle fresh parsley or thyme right before serving—it adds a pop of color and fresh herbal lift that brightens the rich stew perfectly. Sometimes a dash of cracked black pepper or a spoonful of sour cream works wonders too, especially when you want a little creaminess.

Side Dishes

This stew is a full meal, but I often serve it with crusty sourdough bread to soak up every last bit of gravy. A simple green salad with a light vinaigrette is great for balancing the richness, or buttered egg noodles if you want something extra cozy.

Creative Ways to Present

For special occasions, I’ve ladled this Slow Cooker Beef Stew Recipe into mini bread bowls or served it over creamy mashed potatoes topped with a sprinkle of fresh herbs. It makes the meal feel a little more festive but keeps all the comforting vibes.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover beef stew in airtight containers in the fridge, and it keeps beautifully for up to 4 days. The flavors actually deepen after a day, so leftovers often taste even better!

Freezing

Freezing this stew works well—except for the potatoes, which can turn mushy. I either remove the potatoes before freezing or just skip them if I plan to freeze. Portion the stew into freezer-safe containers or bags, squeeze out air, and freeze for up to 3 months.

Reheating

I thaw leftovers overnight in the fridge and reheat gently on the stove or in the microwave. Adding a splash of broth or water helps loosen the gravy if it thickened too much in the fridge, keeping that perfect consistency.

Slow Cooker Beef Stew Recipe