Slow-Cooker Beef Stew is the ultimate comfort food — a hearty blend of tender beef, potatoes, carrots, and celery, all simmered slowly in a savory tomato-beef broth. With minimal prep and hands-off cooking, this classic stew is perfect for cozy family dinners.
Why You’ll Love This Recipe
- Slow-cooked for melt-in-your-mouth beef and tender vegetables.
- Simple prep with the slow cooker doing most of the work.
- Packed with rich, hearty flavors for a satisfying meal.
- Great for feeding a crowd or making ahead for the week.
- Perfect for cold-weather comfort food.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 1/2 pounds potatoes, peeled and cubed
- 6 medium carrots, cut into 1-inch lengths
- 1 medium onion, coarsely chopped
- 3 celery ribs, coarsely chopped
- 3 tablespoons all-purpose flour
- 1 1/2 pounds beef stew meat, cut into 1-inch cubes
- 3 tablespoons canola oil
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (14-1/2 ounces) beef broth
- 1 teaspoon ground mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon browning sauce (optional)
- Minced fresh thyme (optional, for garnish)
Directions
- Layer potatoes, carrots, onion, and celery in a 5-quart slow cooker.
- Place flour in a shallow dish. Add beef stew meat and toss to coat evenly.
- In a large skillet, heat canola oil over medium-high heat. Brown beef in batches.
- Transfer browned beef to the slow cooker over the vegetables.
- In a large bowl, combine diced tomatoes, beef broth, ground mustard, salt, pepper, thyme, and browning sauce (if using). Pour over beef and vegetables.
- Cover and cook on LOW for 7–8 hours, or until meat and vegetables are tender.
- Garnish with minced fresh thyme if desired before serving.
Servings and timing
- Servings: 6–8
- Prep time: 20 minutes
- Cook time: 7–8 hours (LOW)
- Total time: 7 hours 20 minutes – 8 hours 20 minutes
Variations
- Add parsnips or turnips for extra earthy flavor.
- Stir in frozen peas during the last 15 minutes of cooking for color and freshness.
- Replace beef stew meat with lamb for a twist.
- Use red wine for part of the broth for a richer taste.
- Add a pinch of smoked paprika for depth.
Storage/Reheating
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop or in the microwave until warmed through.
- Freeze for up to 3 months; thaw in the refrigerator before reheating.
FAQs
Do I have to brown the beef first?
Browning adds flavor, but you can skip it if you’re short on time.
Can I cook this on HIGH?
Yes, cook on HIGH for 3–4 hours, but the beef will be more tender with the low-and-slow method.
Can I use baby potatoes?
Yes, just halve or quarter them instead of cubing.
Is the browning sauce necessary?
No, but it deepens the stew’s color and flavor.
Can I thicken the stew?
Yes, stir in a cornstarch slurry during the last 30 minutes of cooking.
What’s the best beef for stew?
Chuck roast is ideal for its tenderness after slow cooking.
Can I make this in an Instant Pot?
Yes, pressure cook on HIGH for 35 minutes, then quick release.
Can I add herbs?
Yes, rosemary, bay leaves, or parsley work well.
Should I peel the carrots?
It’s optional; peeling gives a smoother texture, while unpeeled adds rustic flavor.
Can I make it ahead?
Yes, you can assemble the ingredients in the slow cooker insert the night before, refrigerate, then cook the next day.
Conclusion
Slow-Cooker Beef Stew is a comforting, hearty meal that’s easy to prepare and perfect for feeding the family. With tender beef, flavorful vegetables, and a savory broth, it’s a satisfying dish you’ll want to make all season long.
Print
Slow-Cooker Beef Stew
- Total Time: 7 hours 20 minutes – 8 hours 20 minutes
- Yield: 6–8 servings
Description
Hearty slow-cooker beef stew with tender beef chunks, potatoes, carrots, and celery simmered in a savory tomato-beef broth — the perfect cozy comfort food for cold days.
Ingredients
1 1/2 lbs potatoes, peeled and cubed
6 medium carrots, cut into 1-inch lengths
1 medium onion, coarsely chopped
3 celery ribs, coarsely chopped
3 tbsp all-purpose flour
1 1/2 lbs beef stew meat, cut into 1-inch cubes
3 tbsp canola oil
1 can (14.5 oz) diced tomatoes, undrained
1 can (14.5 oz) beef broth
1 tsp ground mustard
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
1/2 tsp browning sauce (optional)
Minced fresh thyme (optional, for garnish)
Instructions
- Layer potatoes, carrots, onion, and celery in a 5-quart slow cooker.
- Place flour in a shallow dish and toss beef stew meat to coat evenly.
- In a large skillet, heat canola oil over medium-high heat. Brown beef in batches.
- Transfer browned beef to the slow cooker over the vegetables.
- In a large bowl, combine diced tomatoes, beef broth, ground mustard, salt, pepper, thyme, and browning sauce (if using). Pour over beef and vegetables.
- Cover and cook on LOW for 7–8 hours, or until meat and vegetables are tender.
- Garnish with minced fresh thyme before serving, if desired.
Notes
- For richer flavor, replace part of the broth with red wine.
- Add frozen peas during the last 15 minutes for color and freshness.
- Parsnips or turnips make great earthy additions.
- Chuck roast works best for tender results.
- Prep Time: 20 minutes
- Cook Time: 7–8 hours (LOW)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
