Best Slow Cooker Beef Stew is made with tender chunks of beef, loads of healthy vegetables and a simple mixture of broth and spices that yields incredible flavor. Try this Beef Stew recipe made in the slow cooker and you are sure to save time and have an extremely satisfying meal too!
Crock Pot Beef Stew is one of our favorite meals when it is cold outside. I could have soup or stew for dinner every night from November to March and be perfectly content. This recipe is a culmination of years of recipe testing to find the absolutely Best Slow Cooker Beef Stew recipe. This one hits the spot every time, give it a try and find out what all the raves are about! Don’t believe me, just check out the rave this recipe received from the Today Show Today.com as one of the top Beef Stew recipes to try. Is this real life?!?!
A few years ago I began hunting down a really good beef stew recipe. I tried so many and none were quite right. Finally, I found one… only it wasn’t really for Beef Stew, it was for Beef Bourgignon which is a more complicated, richer version of a classic stew.
I altered the recipe and the result is an easy, delicious beef stew that’s made in a slow cooker. I listed two methods for preparing this stew. To really get a nice, full flavor, I like to take about 15 minutes and do some pre-cooking on the stove. It’s not necessary, but I prefer the flavor this way.
Tips on making the BEST Homemade Slow Cooker Beef Stew:
The most time consuming part of making homemade stew is chopping and dicing all the vegetables and meat. Even by splitting up these tasks and getting them done ahead of time, it’s helpful.
Make your own pre-made Mirepoix mixture
I almost always have prepared homemade mirepoix {carrots-onion-celery} sliced and frozen. This saves a huge amount of time, plus it’s so useful to have this mix on hand all winter long.
Prepare your meat ahead of time
Defrost the meat a few days before, then the night before, dice the meat into 1″-2″ chunks and sprinkle seasoned meat tenderizer as well as the 1/4 cup of flour on it. I just put it all in a large zip lock bag so that I can mix the flour up with the meat easily. (Meat tenderizer can be found on the spices/ seasonings aisle of the grocery store.)
Potato Prep work
Another task you can do the night before is to scrub and cut up the potatoes. Starch is released from the potatoes when you cut them and it will cause them to darken, so make sure you submerge them in water to prevent this discoloration. I put them in a large Tupperware, then cover them with water.
Slow Cooker Beef Stew ingredients
— BEEF: You’ll need about 2lbs trimmed beef chuck- cut into 2 inch cubes. You can also use stew meat, a roast that you’ve cut up. I’ve even used steak I had in my freezer too long!
Dry Ingredients:
— FLOUR: You’ll coat the meat with 1/4 cup of flour- toss it lightly to coat (optional: add 1/2 tsp seasoned mean tenderizer)
— SEASONINGS: We also add 1 bay leaf, 1/2 tsp dried thyme, 1 tsp dried parsley, 1/2 tsp allspice, 2 tsp cornstarch and salt & pepper, to taste
Wet Ingredients/Veggies:
— OIL: We fry up the meat in 4 tbsp olive oil just for a quick sear
— WINE: We deglaze the pan using 1 cup red cooking wine. Use what you have on hand, or, if you prefer, you can use grape juice, or even more beef broth instead.
— BROTH: We add 1 cup beef stock or canned beef broth for the beef stew gravy.
— VEGETABLES: We add the following vegetables into the beef stew-1 can diced tomatoes-drained (14.5 oz can), 2 tsp minced garlic, 5-10 red potatoes- diced, 1 medium onion- chopped, 2 cups carrots- sliced (about 3-4 will give you 2 cups), 2 cups celery- sliced (about 3-4 stalks) and 1 can sliced mushrooms- OPTIONAL (8 oz can)
How do you make Homemade Slow Cooker Beef Stew?
- Turn crockpot on low. Toss all vegetables and meat in the crockpot. Combine spices {except bay leaf}, oil, cooking wine, beef broth and whisk lightly to combine. Pour over meat and vegetables. Add in bay leaf.
- Give it stew a light stir, cover and cook on low for 9-10 hours, medium 7-8 hours, high 6-7 hours.
- To thicken stew, about 30 minutes prior to serving, ladle out about 1/2 cup of liquid from the stew. Whisk in 2 tsp cornstarch and add it back to the stew, stirring gently to combine.
MORE DEVELOPED FLAVOR METHOD: Takes 15-20 additional minutes
As I said before, this just gives the stew a better, more developed flavor. It’s really not difficult, just a few extra steps but it goes fast.
- Put potatoes, tomatoes, carrots and celery in the crockpot. Have the beef broth and cooking wine measured out and ready.
- Heat a frying pan up on high. Add in 2 TBSP oil. Add garlic. Once pan is hot, add beef. Sear beef for about 2 minutes on each side. Transfer beef out of pan after 5 minutes.
- Do not wash the pan! The technical term here is deglazing- we’re going to add liquid that will help loosen up and remove the flavorful meat remnants on the bottom of the pan. Return pan to hot stove top and add remaining 2 TBSP of oil. Once oil is hot, add in the onions. Wait about 3-4 minutes until the onions are beginning to be translucent and are sizzling. Add in cooking wine and beef broth. Once the liquid begins to boil, turn off the heat and pour entire mixture into the crockpot.
- Add spices and seasonings, mushrooms and bay leaf. Stir lightly to combine.
- Cook on low for 9-10 hours, medium 7-8 hours, high 6-7 hours.
- About 30 minutes prior to serving, ladle out about 1/2 cup of liquid from the stew. Whisk in 2 tsp cornstarch and add it back to the stew, stirring gently to combine. This helps thicken it up! If you want it even thicker, you can repeat this process once, waiting about 15 minutes between to double check thickness.
**If you don’t have or don’t like cooking with wine, you can use grape juice, apple juice or simply increase the beef broth to 2 cups instead. I use red cooking wine though- I think it adds a wonderful flavor!
Best type of meat to use for Beef Stew
Stew is a great recipe to use inexpensive cuts of beef in because cooking it low and slow in a crock pot will tenderize it well. It’s incredibly disappointing to go thru the steps to make a beef stew and the beef is tough and chewy. I prefer to use a beef chuck roast in my beef stew. I cut the beef into 1″-1.5″ chunks and the end result is perfect. If you purchase store-bought stew meat, I suggest sprinkling it with some seasoned meat tenderizer and letting it sit overnight. If you’re on a budget, you can also use cooked ground beef too.
BEST SLOW COOKER BEEF STEW RECIPE
Ingredients
- 2 lbs trimmed beef chuck cut into 1-2-inch cubes
- ¼ flour tossed with meat to coat (OPTIONAL: add 1/2 tsp seasoned meat tenderizer)
- 1 bay leaf
- ½ tsp dried thyme
- 1 tsp dried parsley
- ½ tsp allspice
- 2 tsp cornstarch
- salt & pepper, to taste
- 4 tbsp olive oil
- 1 cup of red cooking wine
- 1 cup beef stock or canned beef broth
- 2 tsp minced garlic
- 5-10 red potatoes diced
- 1 medium onion chopped
- 2 cups sliced carrots about 3-4
- 2 cups sliced celery 3-4 stalks
- 1 can diced tomatoes drained {14.5 oz}
- 8 oz container of sliced mushrooms {optional}
Instructions
QUICK METHOD:
- Turn crockpot on low. Toss all vegetables and meat in the crockpot. Combine spices {except bay leaf}, oil, cooking wine, beef broth and whisk lightly to combine. Pour over meat and vegetables. Add in bay leaf.
- Give it stew a light stir, cover and cook on low for 9-10 hours, medium 7-8 hours, high 6-7 hours.
- To thicken stew, about 30 minutes prior to serving, ladle out about 1/2 cup of liquid from the stew. Whisk in 2 tsp cornstarch and add it back to the stew, stirring gently to combine.
MORE DEVELOPED FLAVOR METHOD: takes 15-20 additional minutes
- Put potatoes, tomatoes, carrots and celery in the crockpot. Have the beef broth and cooking wine measured out and ready.
- Heat a frying pan up on high. Add in 2 TBSP oil. Add garlic. Once pan is hot, add beef. Sear beef for about 2 minutes on each side. Transfer beef out of pan after 5 minutes.
- Do not wash the pan! The technical term here is deglazing- we’re going to add liquid that will help loosen up and remove the flavorful meat remnants on the bottom of the pan. Return pan to hot stove top and add remaining 2 TBSP of oil. Once oil is hot, add in the onions. Wait about 3-4 minutes until the onions are beginning to be translucent and are sizzling. Add in cooking wine and beef broth. Once the liquid begins to boil, turn off the heat and pour entire mixture into the crockpot.
- Add spices and seasonings, mushrooms and bay leaf. Stir lightly to combine.
- Cook on low for 9-10 hours, medium 7-8 hours, high 6-7 hours.
- About 30 minutes prior to serving, ladle out about 1/2 cup of liquid from the stew. Whisk in 2 tsp cornstarch and add it back to the stew, stirring gently to combine. This helps thicken it up! If you want it even thicker, you can repeat this process once, waiting about 15 minutes between to double check thickness.
Video
Nutrition
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How to Thicken Beef Stew
These are a couple different things you can do to thicken beef stew, here are a couple tips below.
- Thicken Beef Stew using Cornstarch – About 30 minutes prior to serving, ladle out about 1/2 cup of liquid from the stew. Whisk in 2 tsp cornstarch and add it back to the stew, stirring gently to combine. This helps thicken it up! If you want it even thicker, you can repeat this process once, waiting about 15 minutes between to double check thickness.
- Thicken beef stew using Cornmeal– This method is super simple to do! 30 minutes prior to serving, stir in 1/4 cup of cornmeal. Replace the lid and let sit. Stir once again before serving. While this is the easiest method, it does lend a grainier appearance to the stew, just fyi.
Can Slow Cooker Stew be frozen?
Of course! Beef Stew is actually one of my favorite freezer meals. Simple make the recipe, cool and then transfer to a freezable container. You have a couple options for this- you can freeze it in a tupperware container in a large ziplock freezer bag. when you’re ready to eat it, let it thaw on the countertop or in the fridge until soft, then heat in the microwave or on the stovetop. I find that the flavors in beef stew get better with time, so freezing leftovers is a great idea.
What do you serve with Beef Slow Cooker Stew?
Beef Stew is a hearty one-pot meal that doesn’t need much else to complete the meal. My recipe has lots of vegetables and lean beef so it’s hearty and good for you. Even still, I love sopping up beef stew with a piece of Homemade French Bread! Want a bread recipe that’s faster to make? Try our Easy 30-Minute Dinner Rolls. Finish off the meal with Rocky Road Cheesecake or Snickerdoodle Cookies. Enjoy!
How do you add flavor to crockpot stew?
I have a few tips on adding quick flavor to your beef stew recipe.
The first is to use seasoned meat tenderizer. It actually has a really great combination of spices that adds a wonderful flavor to beef stew. As a bonus, it also tenderizes your beef! I’d use about 1.5 teaspoons sprinkled onto your beef after you cut it into chunks.
My second tip is to make your own beef broth from some type of beef broth concentrate (granules, cubes or a paste- all store-bought) and to simple make a stronger broth. You can either add 1.5x the concentrate or even double.
My third tip is to simply follow the directions and add all the ingredients in the recipe. Sometimes I hear from readers that they made several changes and didn’t like the resulting flavor. I add a ton of flavor in this recipe- an entire onion, garlic, cooking wine, a bay leaf, thyme, parsley, etc. Add it all in and then let the slow cooker process work its magic! If you want a really flavorful beef stew, do all 3 of my tips!
Best Crock Pot Beef Stew recipe made with tender chunks of beef, loads of vegetables and a simple mixture of broth and spices that yields incredible home style beef stew.
Elaine says
Have you ever made all the ingredients and left it in crockpot for a couple days to marinate before slow cooking? …or is it best to cook it and then reheat?
Jessica says
I’d cook it and then reheat it for sure! It really does give the stew a better flavor since it’s had time to meld.
Kathi says
hello, im about to make your stew..just a quick crock pot question, if i cook it on low can i keep it on warm till its gone ( prob two days) or is it better to fridge then reheat after its fully cooked?? thanks 🙂 Kathi
Jessica says
I’d refrigerate it and reheat it as necessary!
Mary Ann says
Loved it!! My picky family loved it! A variety of cheesy bread goes beautifully with it. and yes, this one’s a keeper to be handed down.
Bravo!
Mary Ann says
Oh! I also added a turnip and parsnip- delish!
Jessica says
So glad everyone loved it Mary Ann! 🙂 Your additions sound amazing!
Olivia says
This is a great recipe! I really like the mushrooms in it and it has a great flavor. I was wondering though, if cooking it longer will help the meat become more tender? I cooked it on low for 10 hours and it’s still chewy. I used stew meat so I’m not sure what cut that is.
Jessica says
Hi Olivia! I don’t like “stew meat” that’s sold as such. I just cut up a roast. Maybe try that next time? That or sprinkle it with some meat tenderizer and let it sit for a few hours before adding to the stew? I’m glad you liked the flavor though! 🙂
Shihoko Ura says
It is getting stew season in Australia so this slow cooker stew is the best thing for people like me does not have time to cook but still want to eat something nice. The video definitely help to follow the recipe. Thank you.
Jessica says
You’re most welcome Shihoko! I hope you enjoy it!
Kristen says
The red wine made all the difference in flavor!
Jessica says
Doesn’t it?! I’m glad you agree Kristen! 🙂
Elizabeth R. says
This is the best beef stew! Followed your instructions and did the more time consuming recipe/deglazing. The stew was delicious! We just finished the leftovers, even better the second day. ????????
Jessica says
I’m so glad you liked it Elizabeth! And YES- it is even better the next day! I’ve been known to make it, then stick it in the fridge and heat it up for dinner a few days later. 🙂 So glad you enjoyed it!
Sandy Quinn says
My husband always says things taste better the next day. Now I try and cook things the day before, then just reheat in the microwave before we eat.
Jack Smith says
I don’t have a slow cooker. Could I bake it? What temperature and for how long?
Jessica says
I’d bake it in a heavy ceramic or cast iron pan for 1.5 hours at 325 degrees. 🙂
Jane Saunders says
I know exactly what you mean about stew rocking the kitchen world throughout winter. It’s also a very hand meal for busy nights. Your version sounds divine.
Jessica says
thanks Jane!
Christine says
There is nothing like a big bowl of hearty beef stew any time of the year – I love that you’ve used the crock pot. I’m definitely going to try this out!
Melissa L. Swanson says
awesome recipe. Thanks for sharing with us. Impressed with your presentation style. I am also going to try this.
Jessica says
Thank you Melissa!
Tania says
Can I use red wine vinegar instead of red cooking wine? I couldn’t find it in the supermarket.
Jessica says
I’d use broth instead. Red Wine vinegar is not a good replacement for red cooking wine. You can also use Sherry- that might be easier to find!
Ocala Gal says
This was absolutely delicious. I used about 8 oz of cut up chuck and 1/2 of the other ingredients listed in the recipe. I tossed the chuck pieces in a bit of wondra flour and gave them a quick sear. Followed up with the onions and the deglaze using 1/2 cup of Shiraz and 1/2 cup of “no salt added” beef stock. Added it all to my 1.5 quart oval crock and let it cook on high for 7 1/2 hours. I didn’t need to thicken it…it was fine. No tenderizer needed for the meat. The meat and vegetables were perfectly cooked and the flavor was wonderful. I will be making this again for certain!
Jessica says
I’m so glad you enjoyed it!!
Danna E Mayhall says
Just made this for the first time and my husband raved about it. I did not use all the spices, just extra garlic and onions. Also my husband doesn’t like mushrooms so I didn’t add those. I did add some tomato sauce about a cup & 1/2. My husband asked what was in the base and was shocked about the wine. I’ll be making this recipe again. One question though. I didn’t see the nutritional information. Where can I find that? I’m watching my weight.
Julie Evink says
We loved this! Such a great comfort food for those chilly nights. Love coming home to dinner being done!
Sarah M says
I love this recipe! So reminiscent of the beef stew my grandmother would serve after we came in from sledding.
Jennifer Banz says
This was the most flavorful beef stew I have ever made. Thank you so much for the easy recipe!
Brandi says
Oh how delicious! The beef was so tender and flavorful, we finished our bowls in no time
Joan G Knight says
PAY ATTENTION TO YOUR BODY!!! It is true, you are what you eat. If something affects your head/body in a negative way, just don’t use it. MSG gives me a headache so I don’t use it. I’ve solved a lot of my medical problems that way.
First time posting
Kathi says
OMG – this was fantastic. I also am highly allergic to MSG so I used: Better than Bouillon Beef Base; Hunts diced tomatoes and McCormick meat seasoning. These products has no MSG added and will not put me in the hospital. No – MSG is not in my head it’s in my stomach and gut and only gets worse not better as I know all to well since I have been dealing with in for the last 30 years. So yes – pay attention to your body. MSG not only gives me a headache but I can wipe out a bathroom in 15 minutes; have hot flashes and then for the next 4 hours want to crawl into a fetal position and wish I was dead. Nothing helps this condition – except Papaya pills that you chew 4 of from GNC. They don’t stop it – but they allow you to function.
Jessica says
Thank you Kathi! Great info.