This classic Beef Stew recipe is loaded with tender beef, potatoes, carrots, and more slow-cooked in a rich broth for a comforting, savory slow cooker beef stew! Perfect anytime, but always a cozy favorite on cooler days!
Beef Stew is one of my family’s favorite recipes for a hearty, delicious, and satisfying meal! I love that I can make it with just six ingredients – but if I feel like adding to those, I can if I choose. We love it paired with scrumptious cornbread or buttermilk biscuits. But this recipe has so much flavor and makes the best beef stew, so I rarely add to it.
Table of contents
How to Make Slow Cooker Beef Stew
My mother and grandmother always made such delicious beef stew when I was growing up. When I started my own household more than 25 years ago, when I married, I added my own flair to it and have recipe tested a lot of beef stew over the years. From beef stew made on the stovetop to the ease of this slow cooker beef stew, I’ve perfected this favorite stew! And if you want to make this stew a bit faster, my Instant Pot Beef Stew is delicious as well!
My family enjoys it so much; our son Sam learned to make it when he was young and has been making it ever since. We even included Sam’s Weeknight Beef Stew Recipe in the cookbook. ♥️
So savory and scrumptious – the tender, juicy beef, potatoes, and carrots all simmered in that hearty tomato-beef gravy-like soup will have you enamored like my family. And since it couldn’t be easier, I know you’ll turn to it time and again.
Here’s how I make it.
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Beef – I recommend using a chuck roast that has been cut into small cubes. This cut of beef is perfect for a stew since it becomes tender while simmering in the slow cooker.
- Stone House Seasoning – This is my family favorite, go-to homemade seasoning recipe that I keep on hand beside my stove. A blend of garlic, salt, and pepper adds so much flavor.
- Potatoes – I prefer to use baby potatoes that have been scrubbed clean and then cut into cubes. If you don’t have baby potatoes, you can use Yukon gold potatoes, red potatoes, or even russet potatoes. Again, just be sure to cut into cubes. As the potatoes cook, they will soften and thicken the stew.
- Carrots – Sliced carrots work best in this recipe.
- Tomatoes – I prefer to use crushed tomatoes, but you can also use diced tomatoes if you’d like.
- Beef Stock – This adds richness to the beef stew, which makes it even more savory and delicious. If you are in a pinch, you can absolutely use water instead.
The ingredients to follow are Optional if you choose:
- Pearl Onions – Optional – Diced onion will also work if you wish.
- Celery – Optional – Sliced or diced celery is good if you want to add it.
- Worcestershire Sauce or Coconut Aminos – Optional – About 1 teaspoon is plenty if you choose to include it.
Time Saver Tip
Want to prep a bit ahead? Then chop the carrots and celery (if using) and cut the beef into cubes the night before. Place the chopped carrots and celery in a sealed container, and the cut beef in a separate container as well, and place all in the refrigerator. Then the next morning, those are a few tasks you’ll have done ahead of time!
Step-by-Step Instructions
Making this stew in the slow cooker is one of the simplest slow cooker recipes you can make. It really involves two steps.
- Prep and Cook. Add all of the prepared ingredients to the slow cooker. Set the slow cooker timer for 6 hours on cook on Low setting.
- Serve. Stir, serve warm, and enjoy!
Storage Tips
Yes, absolutely! Beef stew is great to make ahead for later meals, and it freezes beautifully.
To Refrigerate
- Cool the Stew. To make ahead to store in the refrigerator, transfer the stew from the slow cooker into a container and allow it to cool.
- Cover and Refrigerate. Cover the container of cooled beef stew with an airtight lid or with food wrap. Store in the refrigerator for up to 3 days.
- Reheat and Serve. Reheat the stew on the stovetop or in the microwave til warmed through. Additional beef stock or water may be added to the stew before reheating if needed. Serve and enjoy.
To Freeze
- Cool the Stew. Transfer beef stew to a freezer-safe container with an airtight lid and allow to cool.
- Freeze. Once cool, secure the lid on the container. Store in the freezer for up to 3 months.
- Thaw. When ready to serve, place in the refrigerator overnight and allow to thaw.
- Reheat and Serve. Reheat the stew on the stovetop or in the microwave til warmed through. Additional beef stock or water may be added to the stew before reheating if needed. Serve and enjoy.
What to Serve with Beef Stew
While this stew is great served on its own, it’s also good with some simple saltine crackers. We enjoy it with my cornbread or my biscuits, as I mentioned, to “mop up” the stew. It’s great with my cheddar muffins too.
Frequently Asked Questions
Yes! This recipe cooks the beef that has been cut into cubes for hours so that it is completely cooked through and tender.
Chuck meat is best for beef stew. This cut tastes delicious for beef stew, but takes time to break down and become tender, so that is why it is best cooked on low and cooked slow.
More Cozy Soups
Here’s my Slow Cooker Beef Stew Recipe. I hope you make it soon!
Slow Cooker Beef Stew Recipe
Ingredients
- 1 (3-4) pound chuck roast, cut into bite sized cubes
- 2 teaspoons Stone House Seasoning
- 2 pounds new potatoes, cut into chunks
- 3 carrots, sliced into 1-inch slices
- 1 (28-ounce) can crushed tomatoes
- 3 cups beef stock or broth
- 1 teaspoon Worcestershire Sauce OR Coconut Aminos, Optional
- 1/2 cup pearl onions, Optional – frozen
- 3 stalks celery, Optional – chopped
Instructions
- Add all ingredients to slow cooker insert and cook on low for 6-8 hours.
- Stir and serve warm.
Notes
Storage Tips
To refrigerate –- Cool the Stew. To make ahead to store in the refrigerator, transfer the stew from the slow cooker into a container and allow it to cool.
- Cover and Refrigerate. Cover the container of cooled beef stew with an airtight lid or with food wrap. Store in the refrigerator for up to 3 days.
- Reheat and Serve. Reheat the stew on the stovetop or in the microwave til warmed through. Additional beef stock or water may be added to the stew before reheating if needed. Serve and enjoy.
- Cool the Stew. Transfer beef stew to a freezer-safe container with an airtight lid and allow to cool.
- Freeze. Once cool, secure the lid on the container. Store in the freezer for up to 3 months.
- Thaw. When ready to serve, place in the refrigerator overnight and allow to thaw.
- Reheat and Serve. Reheat the stew on the stovetop or in the microwave til warmed through. Additional beef stock or water may be added to the stew before reheating if needed. Serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Comfort food indeed! Pinned it to try soon!!
Just made this for lunch today, it was delicious and my husband actually asked for thirds!
OMG – my house has smelt delicious all day and we couldn’t wait to try this Beef Stew. It was absolutely delicious!! I used stewing beef instead of chuck roast (it’s what I had :-)) I didn’t add celery as not fussed on it cooked, I used a 7qrt Crock Pot and cooked for 5 1/2 hrs. Everything else was as per the recipe . Thank so much for sharing – it will definitely be cooked again, especially with winter around the corner 🙂
Slow cooker is best way to make stew! Just made it. ( Liking my veggies to stay firm, I don’t add them until the last few hours of first day) Allow it to cook today, then reheat in crock pot to eat it tomorrow. Really want meat to be tender and love the scent that lingers.
Love your recipes. Big fan of your dessert and crock pot recipes!
I would add somes peas in a separate saucepan. My husband doesn’t like peas, but my son loves them!
What is a good substitute for crushed tomatoes?
Rebekah, you can use whole tomatoes. Quarter them, place in a blender and blend til have small chunks of tomato. You can also use diced tomatoes. Hope this helps.
You and I will get along great! I’ve looked at 2 of your recipes so far and ours are pretty much the same! I just don’t put onions in my oyster stew! Having that for supper tonight!!