Slow Cooker Beef Stew (Fall-Apart Tender Crockpot Dinner)

Fall-apart tender beef, sweet carrots and buttery potatoes in a rich, glossy gravy: this Slow Cooker Beef Stew is classic American comfort food at its easiest. A quick sear and a few pantry staples are all it takes before the crockpot slowly turns a budget cut of beef into something spoon-tender.

Start it in the morning and come home to a house that smells amazing. If you love set-it-and-forget-it dinners, check out these easy crockpot recipes for family meals and my crockpot cowboy soup next.

Why You’ll Love This Beef Stew

• Melt-in-your-mouth beef. Low, slow cooking breaks down chuck roast until it falls apart.
• Thick, rich gravy. Flour on the beef plus tomato paste and Worcestershire build deep flavor.
• Minimal hands-on time. About 20 minutes of prep, then the crockpot does the work.
• Freezer-friendly. Make a big batch and freeze portions for busy weeks.

Ingredients You’ll Need

• Beef chuck roast: Cut into 1 ½-inch cubes. Chuck has enough marbling to stay juicy. Pre-cut “stew meat” works too.
• Flour: A light coating helps the beef brown and thickens the gravy.
• Yukon Gold potatoes: They hold their shape and turn creamy inside.
• Carrots, celery and onion: The classic stew vegetables for sweetness and body.
• Garlic and tomato paste: Savory depth and a gorgeous deep color.
• Beef broth: Use low-sodium so you can season to taste.
• Worcestershire sauce: A little tang and umami that makes the stew taste slow-simmered.
• Thyme, bay leaves and smoked paprika: Warm, cozy herbs.
• Frozen peas: Optional, stirred in at the end for a pop of color.

How to Make Beef Stew in the Slow Cooker

1. Coat the beef. Toss the beef cubes with flour, salt and pepper.
2. Sear. Brown the beef in batches in a hot skillet with oil, about 2 minutes per side. Don’t crowd the pan. Transfer to a 6-quart slow cooker.
3. Deglaze. Cook the onion and garlic in the same skillet for 2 minutes, stir in the tomato paste, then pour in 1 cup of broth and scrape up the browned bits. Pour it over the beef.
4. Add the rest. Add potatoes, carrots, celery, remaining broth, Worcestershire, thyme, paprika and bay leaves. Stir.
5. Cook. Cover and cook on LOW 8 hours or HIGH 4 to 5 hours, until the beef is fork-tender.
6. Finish. Remove the bay leaves, stir in the peas and let them warm through for 5 minutes. Taste, season and serve.

Tips for the Best Beef Stew

• Don’t skip the sear. Browning adds deep flavor you can’t get any other way.
• Cut veggies large. Big chunks hold up through the long cook without turning mushy.
• Gravy too thin? Stir in a slurry of 2 tbsp cornstarch and 2 tbsp cold water and cook on HIGH, uncovered, 15 minutes.
• Cook on LOW if you can. The beef turns even more tender than on HIGH.

What to Serve With It

Serve with crusty bread, buttermilk biscuits or warm dinner rolls for soaking up the gravy. It’s also wonderful over mashed potatoes or buttered egg noodles. A simple green salad or a side of green bean casserole keeps it a full family dinner.

Storage and Reheating

Refrigerate leftovers in airtight containers for up to 4 days. The flavor gets even better the next day. Reheat on the stove over medium-low heat, adding a splash of broth if needed. To freeze, cool completely and freeze up to 3 months. Potatoes may soften a little after freezing, but the stew still tastes great.

Frequently Asked Questions

Do I have to brown the beef first?

You can skip it on a busy morning and the stew will still be tender, but searing adds a richer, deeper flavor and color to the gravy. It’s worth the extra 10 minutes.

What’s the best cut of beef for stew?

Chuck roast is the best choice because its marbling melts during slow cooking. Bottom round works but is leaner and can be a little drier.

Can I add red wine?

Yes. Replace 1 cup of the broth with a dry red wine like cabernet or merlot, and use it to deglaze the skillet for even deeper flavor.

Why is my beef stew meat tough?

It usually needs more time. Tough beef in a stew means the connective tissue hasn’t broken down yet. Keep cooking and check every 30 minutes.

More Cozy Crockpot Recipes You’ll Love

• 4 Easy Crockpot Recipes for Family Meals
• Crockpot Cowboy Soup
• Crockpot Mississippi Chicken
• 4 Cozy Fall Crockpot Recipes
• Creamy Potato Soup

Slow Cooker Beef Stew Recipe

Prep: 20 min | Cook: 8 hrs on Low | Servings: 6

Ingredients

• 2 ½ lb beef chuck roast, cut into 1 ½-inch cubes
• ¼ cup all-purpose flour
• 1 ½ tsp salt, ¾ tsp black pepper
• 2 tbsp olive oil
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 4 cups low-sodium beef broth, divided
• 1 ½ lb Yukon Gold potatoes, cut into 1 ½-inch chunks
• 4 carrots, cut into 1-inch pieces
• 2 celery ribs, sliced
• 2 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 2 bay leaves
• 1 cup frozen peas (optional)

Instructions

1. Toss beef with flour, salt and pepper. Brown in batches in hot oil. Transfer to a 6-quart slow cooker.
2. Cook onion and garlic in the skillet 2 minutes. Stir in tomato paste, add 1 cup broth and scrape up the browned bits. Pour over the beef.
3. Add potatoes, carrots, celery, remaining broth, Worcestershire, thyme, paprika and bay leaves.
4. Cover and cook on LOW 8 hours or HIGH 4–5 hours until the beef is tender.
5. Remove bay leaves, stir in peas, warm 5 minutes, season and serve.

Nutrition (estimated, per serving): about 480 calories, 41 g protein, 33 g carbs, 5 g fiber, 20 g fat.

Craving comfort food? Save this beef stew to your Pinterest dinner board so it’s ready for the next cold day!