The BEST Beef Stew made with tender beef, carrots, baby potatoes, and slow-cooked for a simple, yet scrumptious meal.
Beef Stew has to be one of my favorite recipes for a hearty, delicious, comforting, and cozy meal! I love that I can make it with just six ingredients and then add to those should the fancy strike me. But, seriously, those six ingredients have so much flavor and make the best beef stew that I only add more to mine on occasion.
I first started making beef stew when Bart and I were first married. The first time was a disaster, burnt beef, undercooked vegetables, and a watery broth. It was far from edible. But that was 25 years ago and I’d say I’ve made my fair share of beef stew in all these years. It is even one of the recipes that our son Sam learned to make as a young pre-teen and has been making ever since. [We even included Sam’s Weeknight Beef Stew Recipe in the cookbook. ♥️]
You could say that we are a beef stew loving family for sure! It must be the tender and juicy beef, potatoes, carrots all simmered in that hearty tomato-beef gravy-like soup that has us so enamored!
While this recipe is for my Slow Cooker Beef Stew, I also have shared my step-by-step instructions for making in an Instant Pot if you prefer that method as well.
Beef Stew Ingredients
As I mentioned before, I love to make this recipe with just a handful of base ingredients. You’ll need…
- Beef – I recommend using 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 – As you have most likely noticed by now, this is our absolute favorite, go-to seasoning. A homemade seasoning blend of garlic, salt and pepper. We love it.
- 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 absolutely use Yukon gold potatoes, red potatoes, or even a russet potato. Again, you’ll just want to make sure to cut into cubes.
- Carrots – Carrots that have been sliced (and diced, if needed) are perfect here.
- Tomatoes – I love to use crushed tomatoes in my beef stew. You can also use diced tomatoes if you’d like to see more tomato in your beef stew.
- Beef Stock – The addition of beef stock adds a richness to the beef stew that we absolutely love. If you are in a pinch, you can absolutely use water instead.
Diced or pearl onions and celery are also delicious additions to this stew if you’d like. You may also like to include Worcestershire sauce or coconut aminos. About 1 teaspoon is plenty if you include.
How to Make Beef Stew
Making this stew in the slow cooker is one of the simplest slow cooker recipes you can make. It really involves two steps.
- Add all of the ingredients to the slow cooker. Set the slow cooker timer for 6 hours on low settings.
- Stir and serve warm!
Make Ahead and Freezer Instructions
To make ahead, simply transfer the stew from the slow cooker into a container and allow to cool. Cover with a tight-fitting lid or wrap. Store in the refrigerator up to 3 days. To serve, simply reheat and serve. Additional beef stock or water may be used to thin the stew if needed.
To freeze, transfer to a freezer-safe container and allow to cool. Cover with the freezer container top. Store in the freezer for up to 3 months. To serve, allow to thaw in the refrigerator overnight. Then, reheat and serve. Additional beef stock or water may be used to thin the stew, if needed.
What to Serve with this Recipe
While this stew is delicious served on its own, we also enjoy it served with the following:
Here’s my Slow Cooker Beef Stew Recipe. I hope you make it soon!
Slow Cooker Beef Stew Recipe
- 1 (3-4) pound chuck roast cut into bite sized cubes
- 2 teaspoons Stone House Seasoning
- 2 pounds baby potatoes cut into chunks
- 3 carrots sliced into 1-inch slices
- 1 (28-ounce) can crushed tomatoes
- 3 cups beef stock
- Add all ingredients to slow cooker insert and cook on low for 6-8 hours.
- Stir and serve warm.