Slow Cooker Beef Stew

Hearty, Tender and Comforting Beef Stew Made Easy

Slow Cooker Beef Stew is the ultimate comfort food—rich, hearty, and full of flavor. This recipe is perfect for cold evenings, family gatherings, or a casual Sunday dinner. With tender chunks of beef, perfectly cooked vegetables, and a flavorful broth, this stew is a crowd-pleaser. The best part? It’s made in a slow cooker, so you can set it and forget it while your home fills with delicious aromas.

This Slow Cooker Beef Stew is ideal for family gatherings, cozy winter holidays like Christmas, or just as a warm meal on a chilly day. Its hearty and comforting nature makes it perfect for cold-weather celebrations.

How to Make From Scratch Beef Stew

1. Prepare the Ingredients: Cut beef chuck into 1-inch cubes, chop your vegetables (carrots, potatoes, onions, celery), and measure out your seasonings.
2. Sear the Beef: For extra flavor, sear the beef in a hot skillet with a bit of oil before adding it to the slow cooker.
3. Add to Slow Cooker: Transfer the beef and vegetables into the slow cooker. Add beef broth, tomato paste, garlic, bay leaves, and herbs.
4. Set and Cook: Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.

When to Flip Beef Stew

No need to flip or stir. Once all the ingredients are in the slow cooker, you can let it cook undisturbed. However, you can stir it once or twice to ensure everything is cooking evenly.

How to Reheat Beef Stew

Reheat leftover Beef Stew by placing it in a pot on the stovetop over medium heat, stirring occasionally until warmed through. You can also microwave individual servings in a microwave-safe bowl for 2-3 minutes, stirring halfway through.

Can You Save Batter Comfort Food?

Since this is a stew, there’s no batter to save. However, the leftovers of the stew itself can be stored in the fridge for 3-4 days.

Can You Freeze Beef Stew?

Yes, you can freeze Slow Cooker Beef Stew! Allow the stew to cool completely, then transfer it to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stovetop or in the microwave.

Ingredients

Slow Cooker Beef Stew

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• Author: ranime
• Total Time: 8 hrs 20 mins
• Yield: 6 servings 1x

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Description

Tender fall-apart beef simmered with root vegetables in a rich gravy, cooked low and slow for maximum flavor. A set-it-and-forget-it comfort food classic!

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Ingredients

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• 2 tbsp olive oil for searing

• • 2 lbs beef chuck, cut into 1-inch cubes

• • 4 carrots, sliced

• • 4 medium potatoes, chopped

• • 1 large onion, chopped

• • 2 celery stalks, sliced

• • 3 cups beef broth

• • 2 tbsp tomato paste

• • 3 cloves garlic, minced

• • 2 bay leaves

• • 1 tsp thyme

• • 1 tsp rosemary

• • Salt and pepper to taste

• 2 tbsp olive oil for searing

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Instructions

1. Brown bacon: In skillet, cook bacon until crisp. Remove with slotted spoon to slow cooker.
2. Sear beef: Dredge beef in flour. Brown in bacon fat in batches (3 mins per side). Transfer to slow cooker.
3. Sauté aromatics: In same skillet, cook onion and garlic 2 mins. Deglaze with 1/2 cup broth, scraping browned bits.
4. Combine: Add all ingredients (except peas and parsley) to slow cooker. Stir gently.
5. Cook: Cover and cook on LOW 8-9 hours or HIGH 5-6 hours.
6. Finish: Stir in peas last 15 mins. Discard bay leaves. Garnish with parsley.

Notes

• Make ahead: Flavors deepen when refrigerated overnight.
• Thickener: For richer gravy, mix 1 tbsp cornstarch with 2 tbsp water; stir in last 30 mins.
• Freezer-friendly: Stores up to 3 months (omit potatoes for better texture).
• For deeper flavor, use 1/2 cup red wine instead of equal broth.

• Prep Time: 20 mins
• Cook Time: 8 hrs (low)
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American Comfort

Nutrition

• Serving Size: 1.5 cups
• Calories: 420
• Sugar: undefined
• Sodium: 850mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: undefined
• Fiber: 5g
• Protein: 38g
• Cholesterol: undefined

Directions

1. Heat olive oil in a large skillet over medium-high heat. Sear the beef cubes on all sides until browned, about 3-4 minutes per side.
2. Transfer the seared beef to the slow cooker. Add the chopped carrots, potatoes, onions, and celery.
3. Stir in the beef broth, tomato paste, minced garlic, bay leaves, thyme, rosemary, salt, and pepper.
4. Cover and cook on low for 7-8 hours or high for 4-5 hours, until the beef is tender and the vegetables are cooked.
5. Remove the bay leaves before serving. Serve hot with crusty bread for dipping.

Editor’s Note:

For an extra layer of flavor, try adding a splash of red wine to the broth or using beef bone broth for a richer stew. You can also toss in some peas or green beans during the last hour of cooking for a pop of color and texture.

Nutrition Facts

• Serving Size: 1 bowl (about 2 cups)
• Calories: 350
• Protein: 30g
• Fat: 12g
• Carbohydrates: 25g
• Fiber: 4g
• Sodium: 800mg

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