Slow Cooker Beef Stew

October 1, 2026

Rich, hearty, and packed with tender beef and vegetables, slow cooker beef stew is the perfect comfort meal for busy weeknights or cool fall and winter days. Beef slowly cooks with potatoes, carrots, onions, and a savory broth until everything becomes tender and full of flavor.

The best part is that most of the cooking happens in the slow cooker, making this an easy recipe to prepare in the morning and enjoy later in the day.

Easy Crockpot Beef Stew

This recipe uses beef chuck because the long, slow cooking process breaks down the meat and creates tender, flavorful pieces of beef. Potatoes, carrots, and onions turn it into a complete one-pot meal.

Ingredients

For the Beef Stew:

2 lbs beef chuck, cut into 1½-inch cubes
2 tbsp olive oil
3 tbsp all-purpose flour
1 tsp salt
½ tsp freshly ground black pepper
1 large yellow onion, diced
4 cloves garlic, minced
4 medium carrots, cut into thick slices
1½ lbs baby potatoes, halved
3 cups beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
1 cup frozen peas
2 tbsp cornstarch
2 tbsp cold water
Fresh parsley, for serving

Instructions

1. Prepare the Beef

Pat the beef dry with paper towel.

Add the beef to a large bowl and toss with the flour, salt, and black pepper until each piece is lightly coated.

2. Sear the Beef

Heat the olive oil in a large skillet over medium-high heat.

Working in batches, add the beef and sear for approximately 2–3 minutes per side, until deeply browned.

The beef doesn't need to cook through at this stage. The goal is to develop a flavorful crust before it goes into the slow cooker.

Transfer the browned beef to the crockpot.

3. Add the Vegetables

Add the onion, garlic, carrots, and potatoes to the slow cooker with the beef.

Try to keep the vegetables in relatively large pieces so they maintain their texture throughout the long cooking process.

4. Make the Broth

In a separate bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary.

Pour the mixture into the slow cooker and add the bay leaves.

5. Slow Cook

Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours.

The stew is ready when the beef is fork-tender and the potatoes and carrots are completely cooked through.

6. Thicken the Stew

During the final 20–30 minutes of cooking, whisk together the cornstarch and cold water to create a slurry.

Stir the slurry into the stew and replace the lid. Continue cooking until the broth thickens.

7. Add the Peas

Stir in the frozen peas during the final 10–15 minutes of cooking.

This allows them to heat through without becoming overly soft.

8. Finish & Serve

Remove and discard the bay leaves.

Taste the stew and adjust the salt and black pepper as needed.

Ladle into bowls and finish with chopped fresh parsley. Serve with warm crusty bread, dinner rolls, or biscuits.

Why This Recipe Works

Beef chuck is ideal for slow cooking because its connective tissue gradually breaks down during the long cooking process, creating tender pieces of beef and adding richness to the broth.

Searing the beef before adding it to the slow cooker develops additional browned flavor, while tomato paste, Worcestershire sauce, herbs, and beef broth create a rich savory base.

Adding the cornstarch slurry near the end thickens the broth without making the stew overly heavy.

Tips for the Best Slow Cooker Beef Stew

Use beef chuck for tender meat that holds up well during slow cooking.
Don't skip searing the beef if you have time, as it adds significantly more flavor.
Cut vegetables into larger pieces so they don't become too soft.
Avoid opening the lid repeatedly because this releases heat and can increase cooking time.
Cook on low when possible for especially tender beef.
Add peas near the end to preserve their color and texture.
Make it ahead because beef stew often tastes even better the next day.
Add extra broth when reheating if the stew becomes too thick after refrigeration.