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This Beef Stew recipe is so comforting! Tender beef, potatoes, and carrots highlight the simple deliciousness of this slow cooker beef stew.

So easy to make anytime, this beef stew is a favorite for cooler days! Beef, potatoes and a few other ingredients are slow-cooked in a rich broth for a cozy meal that’s so scrumptious paired with cornbread or buttermilk biscuits.

Photograph of beef stew in a white bowl on a white marble countertop. //
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Beef Stew is one of my family’s favorite recipes for a hearty, delicious, comforting, and cozy 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. But, seriously, this recipe has so much flavor and makes the best beef stew so I rarely add to it.

Beef Stew Recipe

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 when he was young and has been making ever since. We even included Sam’s Weeknight Beef Stew Recipe in the cookbook. ♥️

Closeup photograph of beef stew in a white bowl on a white counter. //

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.

How to Make Beef Stew in Slow Cooker


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 – 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 that 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 absolutely use Yukon gold potatoes, red potatoes, or even a russet potato. 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 to see more tomato.
  • Beef Stock – This adds a richness to the beef stew that 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 OnionsOptional – Diced onion will also work if you wish.
  • CeleryOptional – Sliced or diced celery is good if you want to add it.
  • Worcestershire Sauce or Coconut AminosOptional – About 1 teaspoon is plenty if you include.
Photograph of homemade beef stew in a white bowl. //

Cooking Instructions

Making this stew in the slow cooker is one of the simplest slow cooker recipes you can make. It really involves two steps.

  1. 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.
  2. Serve. Stir, serve warm and enjoy!

Can You Make Ahead and Freeze Beef Stew?

Yes, absolutely! Beef stew is great to make ahead for later meals and it freezes beautifully.

To Refrigerate

  1. Cool the Stew. To make ahead to store in the refrigerator, simply transfer the stew from the slow cooker into a container and allow to cool.
  2. 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.
  3. Reheat and Serve. Reheat the stew either on stovetop or in microwave til warmed through. Additional beef stock or water may be added to stew before reheating if needed. Serve and enjoy.

To Freeze

  1. Cool the Stew. Transfer beef stew to a freezer-safe container with airtight lid and allow to cool.
  2. Freeze. Once cool, secure lid on container. Store in the freezer for up to 3 months.
  3. Thaw. When ready to serve, place in the refrigerator overnight and allow to thaw.
  4. Reheat and Serve. Reheat the stew either on stovetop or in microwave til warmed through. Additional beef stock or water may be added to stew before reheating if needed. Serve and enjoy.

What to Serve with Beef Stew

While this stew is delicious 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.

More Cozy Soups

Chicken and Dumplings

Vegetable Soup

White Chicken Chili

Potato Soup

Chicken Tortilla Soup

Here’s my Slow Cooker Beef Stew Recipe. I hope you make it soon!

5 from 4 votes

Slow Cooker Beef Stew Recipe

Soup and Stew 6 hrs 10 mins

Photograph of homemade beef stew in a white bowl on a white background. //
Prep Time 10 mins
Cook Time 6 hrs
Servings 8
Course Main Course
Cuisine American
Author Robyn Stone | Add a Pinch
This delicious Beef Stew recipe is a favorite on cold days! Tender beef, baby potatoes, and carrots are slow-cooked in rich broth for a simple comfort food meal everyone loves!


  • 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 or broth


  • Add all ingredients to slow cooker insert and cook on low for 6-8 hours.
  • Stir and serve warm.

Nutritional Information

Calories: 109kcal | Carbohydrates: 23g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 782mg | Potassium: 717mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3821IU | Vitamin C: 24mg | Calcium: 28mg | Iron: 1mg

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Robyn xo

Slow Cooker Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


  1. 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 🙂

  2. 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!

    1. 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.

  3. 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!!

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