Slow Cooker Beef Stew Recipe

Name: Slow Cooker Beef Stew
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 6
Ingredients: 2 pounds beef stew meat, cut into 1-inch pieces; 0.25 cup all-purpose flour; 0.5 teaspoon salt; 0.5 teaspoon ground black pepper; 1.5 cups beef broth; 4 medium carrots, sliced; 3 medium potatoes, diced; 1 medium onion, chopped; 1 stalk celery, chopped; 1 teaspoon Worcestershire sauce; 1 teaspoon ground paprika; 1 clove garlic, minced; 1 large bay leaf

Cook Time: 240 minutes

Ingredients

2 pounds beef stew meat, cut into 1-inch pieces
cup all-purpose flour
teaspoon salt
teaspoon ground black pepper
1 cups beef broth
4 medium carrots, sliced
3 medium potatoes, diced
1 medium onion, chopped
1 stalk celery, chopped
1 teaspoon Worcestershire sauce
1 teaspoon ground paprika
1 clove garlic, minced
1 large bay leaf

Directions

Gather all ingredients.
Place beef in the slow cooker. In a small bowl, mix the flour, salt, and pepper. Pour this mixture over the beef and stir until the meat is evenly coated.
Add beef broth, sliced carrots, diced potatoes, chopped onion, chopped celery, Worcestershire sauce, paprika, minced garlic, and the bay leaf. Stir everything together until well combined.
Cover the slow cooker and set it to cook on Low for 8 to 12 hours, or on High for 4 to 6 hours. The beef should be tender enough to cut with a spoon when it's ready.
Once cooked, serve the stew hot and enjoy!

Nutrition Facts (per serving)

Nutrition Information	Amount
Calories	576
Total Fat	30g (39% DV)
Saturated Fat	12g (60% DV)
Cholesterol	132mg (44% DV)
Sodium	542mg (24% DV)
Total Carbohydrates	30g (11% DV)
Dietary Fiber	4g (16% DV)
Total Sugars	4g
Protein	44g (88% DV)
Vitamin C	26mg (29% DV)
Calcium	57mg (4% DV)
Iron	6mg (31% DV)
Potassium	1187mg (25% DV)

Note: The cooking time may vary slightly depending on your slow cooker. Stir occasionally and check the doneness to ensure the beef is cooked through. This recipe was originally tested with a cook time of 10 to 12 hours on Low, but 8 hours on Low (or 4 hours on High) should be sufficient.

Slow Cooker Beef Stew Recipe

This comforting and hearty slow cooker beef stew recipe is perfect for a cozy dinner. With tender beef, carrots, potatoes, and rich broth, it's a meal that warms both the body and soul. Here's everything you need to know about this classic dish, from its origins to regional variations, and how it stands out from similar recipes.

Origin of Beef Stew

Beef stew has a long history, stretching back to medieval Europe, where it was a staple for peasants. The dish originally began as a way to use tougher cuts of meat, slow-cooked with root vegetables to create a hearty, flavorful meal. The slow cooking method tenderizes the meat and deepens the flavors, which became popular across many cultures. Over time, the recipe evolved into the comforting dish we know today, with variations depending on region and available ingredients.

Regional Variations

Beef stew, like many traditional dishes, has been adapted in various regions of the world. In the United States, beef stew often features vegetables like carrots, potatoes, and celery, along with herbs such as thyme and bay leaves. In Ireland, a more minimalist version of beef stew, known as Irish stew, typically omits the use of flour and often incorporates Guinness beer for extra richness. In France, the dish may be prepared as "Boeuf Bourguignon," a more sophisticated variation with red wine, pearl onions, and mushrooms. These regional twists highlight the versatility of the stew, though the slow-cooked beef remains the heart of the dish.

Differences from Similar Dishes

While beef stew is a beloved dish, its often compared to other comfort food stews like pot roast or braised beef. The key difference is that beef stew typically involves cubed stew meat, which cooks more quickly in the slow cooker, while pot roast is often made with a large, whole cut of beef that is slow-cooked for several hours. Additionally, pot roast tends to have a richer, gravy-like sauce, while beef stew is often more brothy, with vegetables and meat cooked together in a flavorful broth. Stews like "Chili" or "Beef Bourguignon" also differ in terms of the ingredients and cooking techniques, such as the use of beans or wine, but at their core, all stews share the goal of slow-cooking tough cuts of meat for maximum tenderness.

Where is Beef Stew Usually Served?

Beef stew is a popular meal in households across North America, particularly during the colder months. Its typically served as a main dish, perfect for a family dinner. In restaurants, you might find it on the menu during autumn and winter, especially in casual dining establishments. The dish is also a common choice for potlucks or gatherings, where it can be made in large quantities. Its often paired with crusty bread to soak up the savory broth or served alongside mashed potatoes for a more filling meal.

Interesting Facts

1. Slow cooking beef stew in a crockpot is not only convenient but also ensures that the meat becomes incredibly tender as it simmers in its own juices.
2. The dish was a favorite of the French aristocracy during the 17th century, but it was the peasants who perfected it as a humble yet delicious meal.
3. A key tip for the perfect beef stew is allowing the stew to sit overnight. Like many stews, the flavors continue to develop and deepen as they rest, making leftovers taste even better than the first day!
4. While the classic beef stew uses beef stew meat, you can substitute it with other meats such as lamb or even chicken to suit different preferences.

Conclusion

This slow cooker beef stew recipe is a perfect blend of simplicity, flavor, and comfort. Whether youre making it for a family dinner or preparing it for a crowd, its sure to satisfy. The rich history, regional variations, and ease of preparation make it an enduring classic in the world of comfort food. So go ahead, slow cook your way to a cozy, delicious meal!

FAQ about Slow Cooker Beef Stew Recipe

Yes, you can prepare the stew in advance and store it in the refrigerator for up to 3-4 days. Allow the stew to cool completely before transferring it to an airtight container. When reheating, simply warm it up on the stove or in the microwave until heated through.

Yes, beef stew can be frozen for up to 3 months. Let it cool completely, then transfer it into an airtight container or freezer-safe bag. To reheat, thaw overnight in the fridge and warm it on the stove or in the microwave.

Store leftover beef stew in an airtight container in the refrigerator for up to 3-4 days. Make sure it is cooled down to room temperature before storing it. To maintain freshness, try to consume it within a few days.

Yes, you can use other cuts of beef such as chuck roast, or even other meats like pork or lamb. However, the cooking time may vary slightly depending on the type of meat used, so make sure the meat is tender before serving.

If you prefer a thicker stew, you can mix a tablespoon of cornstarch with cold water to create a slurry, then add it to the stew during the last 30 minutes of cooking. Alternatively, you can mash some of the potatoes in the stew to thicken the broth naturally.

Absolutely! You can add other vegetables like peas, parsnips, or mushrooms. Just be sure to add them during the last hour of cooking to prevent overcooking.

Yes, this beef stew is great for meal prepping! You can make a large batch and store individual portions in the refrigerator or freezer for later use.

Yes, you can adapt this recipe for a pressure cooker. Cook on high pressure for about 35-40 minutes, followed by a quick release. Make sure to check the meat’s tenderness before serving.

For best results, use starchy potatoes like Russet potatoes, as they break down during cooking and help thicken the stew. You can also use waxy potatoes, like Yukon Golds, if you prefer them to hold their shape.

Yes, if you like a spicier stew, you can add red pepper flakes, cayenne pepper, or even a diced chili pepper to taste. Adjust the seasoning slowly to avoid overpowering the flavor.

Comments

Lindsey B

10/06/2025 01:52:54 PM

This is a great beef stew recipe (as written). It's easy, doesn't make a lot of dishes, makes the house smell amazing, and my family loves it! I contemplated adding a thing or two the second time I made it, but I decided it was unnecessary. The flavors are great just using the base recipe. And really, why make more work for yourself by adding steps that aren't needed. Try this recipe as-is the first time you make it! You'll save yourself some work and I don't think you'll be disappointed. I do have to say that it seems strange to me that people would give a recipe a 5 star rating, but they changed it so much that it's not the same recipe any more. It helps to rate the recipe as it's written. Not to mention that you should at least try it the way it's written before making all kinds of changes. As someone who's pretty new to the site, it makes it harder to find good recipes. Just my two cents.

JenM

12/04/2006 10:02:43 AM

I followed Corinnes suggestions and this came out fantastic! The flavor and cosistency were wonderful, and just as good the next day. So you dont have to search for it, here is her suggestion: 1. Increase flour to 1/3 cup and substitute seasoned salt for regular salt. Put flour mixture into gallon-sized, zippered bag. Shake beef in bag to coat. Sauté coated beef in 1-2 tablespoons olive oil until browned. Add chopped onion to beef to sauté and soften. Transfer to slow cooker. 2. Mix beef broth with 1 TABLEspoon Worcestershire and ½ cup red wine. Pour into hot skillet to deglaze, then pour over beef and onions in cooker. 3. Add remaining ingredients with these additions: increase garlic to 2 cloves minced, 2 bay leaves; add 1 packet McCormick's Beef Stew Seasoning.

Heather Baker Horgan

03/19/2006 02:50:39 PM

I made similar adjustments to previous raters. I dredged the beef in flour/salt/pepper and pan friend until browned in olive oil before adding to the slow cooker. Then I added some butter and onion to the pan and cooked until softened. Next I deglazed the pan with some of the broth being sure to scrape up the yummy bits. In total I used 2 10 oz cans of beef broth. I added 10 oz. sliced button mushrooms. Used almost 2T worchestershire sauce, added a bunch of extra herbs and finally thickened with cornstarch. It was perfect.

Julie G

02/24/2006 12:13:00 PM

This was a great start for my tweeking, which I always seem to do! With no changes it still would have been at least 4 stars, it just needed some extra flavors. First added a little more veggies substituting red potatoes. I dredged the meat in flour, salt & pepper, then pan fried in a little olive oil for only 5 minutes just until brown on all sides. Removed the meat to the crock pot and deglazed the pan with beef broth and some red wine. Added in some Mc Cormicks stew seasoning, rosemary, thyme and parsely. Increased the Worchestire sauce to 1 T. Then about an hour before done (about 11 hours) added a C. of fresh mushrooms. This turned out great! Perfectly thick for pouring over some mashed potatoes. Thank you for the great recipe!

Cindi M.

12/08/2010 02:27:36 PM

YUM!!! I made just a few minor changes to the original recipe and it turned out incredibly delicious!... First off, there's no need to brown the meat first like some reviewers suggested. I just dumped the raw meat into the crockpot and added the flour and pepper and I also added a packet of McCormick Beef Stew Seasoning Mix (I didn't add the salt)... Then I poured in one 14.5 oz can of beef broth, mixed it up really well, and added all the other ingredients exactly as listed (minus the 1 1/2 cups beef broth, of course)... In addition, I also added a tablespoon or so of chopped fresh parsley and a little more of the carrots, potatoes and celery than what the recipe called for, as it didn't look like there were enough veggies in relation to the meat. I used baby carrots and small honey gold potatoes, cut in half... I cooked the stew on high for 6 hours, stirring it every hour or so, and it came out PERFECT! It was very flavorful and just the right consistency. Definitely my favorite beef stew recipe EVER, and it was sooooo easy to make!

Duckball

01/14/2012 09:13:18 AM

An excellent and easy stew recipe. I make minimal changes (I like parsnips, so I add three chopped in place of celery, and I add a little more broth because I like more gravy), but that's about it. This is one of those easy, homey, stick-to-your-ribs recipes. Some of the reviews tick me off: Yes, it's a "regular" stew recipe because it is, after all, STEW. And all the changes that other reviewers make? Don't say "I made this recipe, but I changed EVERYTHING about it." You aren't doing this recipe justice.. heck, you aren't doing THIS recipe at all. I'm as guilty of changing recipes to suit my tastes and pantry as much as anyone, but at least tell us that you've made the original recipe as written before doing your million-and-one changes! Thanks for sharing this tasty-as-written recipe, Buchko!

CANUCKATLARGE

11/07/2002 08:04:54 AM

Excellent! VERY thick stew, so if you like a little bit of juice, increase the water. I used inside round sirloin marinating beef (didn't have stewing beef on hand, and this is leaner than stewing beef). I added an extra 1/2 cup of water, an extra celery stalk, frozen peas (during the last hour of cooking) and more potatoes to ensure that it was filling enough for four hungry adults. It was polished off! Double this recipe if you have more than four adults, or if you want some leftovers. I served it with Maritime brown bread and cheese - yummy! Thanks for the great recipe!

Allrecipes Member

02/03/2002 10:17:48 AM

THIS is a terrific basic recipe!! Nothing to stop you from adding your favorite things - although the TASTE is GREAT just like it is. I used chuck because it's not as dry as a bottom round. I had a tomato so I chopped it up & added it. I saw where someone had added an envelope of beef gravy - great idea too!!! Thank goodness there's people out there REALLY KNOW HOW TO COOK!! Oh, and don't bother to brown the beef the way some recipes state - it only makes the beef dry. Thanks for this recipe.

Allrecipes Member

06/07/2002 01:11:58 PM

I have this exact recipe in the recipe booklet that came with my slow cooker! I make it all of the time and my family loves it. I use a packet of dry onion soup mix in place of all the spices, only because it's an easy and convenient way to toss it together.

MICHNATIVE

01/27/2007 03:41:16 PM

I made this stew for the first time using Corinne's suggestion. The stew turned out great! The next week, I made the stew following the exact recipe (minus the celery, since I didn't have any); and I must say that the stew turned out EVEN BETTER when following the exact recipe. (Also, I didn't have as many dishes to wash.) This stew is SO DELICIOUS. Next time I make this you can bet I will follow the recipe EXACTLY AS WRITTEN.

CATWALK16

02/17/2013 10:27:23 AM

I took the great base recipe, and tweaked it with a compilation of reviewer recommendations. The end result is a winner, to be sure. Here is what I did (and I won't change a thing the next time I make it): 1. Increase flour to 1/3 cup and substitute seasoned salt for regular salt. Put flour mixture into a zippered bag. Shake beef in bag to coat. Sauté coated beef in 1-2 tablespoons olive oil until browned. Add chopped onion to beef to sauté and soften. Transfer to slow cooker. 2. Mix beef broth with 1 TABLEspoon Worcestershire and ½ cup red wine. Pour into hot skillet to deglaze, then pour over beef and onions in cooker. 3. Add remaining ingredients with these additions: increase garlic to 2 cloves minced, 2 bay leaves; add 1 packet McCormick's Beef Stew Seasoning. Your home will smell wonderful all day, and your meal will be a savory feast! I served the stew in bowls, accompanied by slices of fresh, crusty bread.

QuickPulp5795

09/01/2025 11:07:15 AM

I found this recipe a few years ago when I wanted to make beef stew in my slow cooker for the first time. It's the recipe I've used ever since. It's easy to follow and tastes delicious. The only thing I don't add is the celery simply because I don't like it. I'll throw in some dumplings when it's nearly ready to serve.

Rod

08/17/2025 05:43:07 PM

simple recipe that tastes great. add 50 percent more seasoning to make it even better.

Dan

06/29/2025 11:27:29 PM

😁😁😁

Susan

06/29/2025 04:19:52 PM

Added more carrots, but that's all I changed. Very tasty and meat was tender. 8 hours on low was just right.

Jack Scott

05/12/2025 03:16:04 PM

Everyone complimented it.

Cheryl

04/26/2025 09:35:17 PM

My family loves this recipe and it's so easy to make!! Love it

SmartRoe9690

04/09/2025 03:20:21 PM

I make this regularly. I find 4 hours on high isn't long enough, 8 hours (overnight on cheap rate 😀) is perfect. I had plenty of mushrooms too.

Michael Thompson

04/08/2025 12:19:03 PM

Made it and I feel like a culinary god.

BubblyRice4350

04/06/2025 03:38:50 PM

This had been my go to recipe for 40 years

Cook Time: 10 minutes