Ultimate Slow Cooker Beef Stew

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Ultimate Slow Cooker Beef Stew made with chuck roast, Yukon potatoes and carrots for a rich beef stew that is perfect for the cold weather.

Ultimate Slow Cooker Beef Stew made with chuck roast, Yukon potatoes and carrots for a rich beef stew that is perfect for the cold weather. Ultimate Slow Cooker Beef Stew

Slow cooker meals are so popular right now with good reason. We have less time with school and holidays and the weather is so cold we all want food that is hearty and comforting. This Ultimate Slow Cooker Beef Stew is the best of all worlds.

You can brown the beef and toss it in with the vegetables in 15 minutes in the morning. Then it cooks while you’re gone all day and when you get home you have the most amazing smell going through your kitchen.

Serving suggestion? Just like in my Slow Cooker Vegetable Beef Soup I highly suggest you enjoy this meal with crusty French bread and a side salad (a nice lemon/olive oil dressing would be great to cut through all the hearty flavors here).

The easiest, most delicious Ultimate Slow Cooker Beef Stew.

Tips for making this Ultimate Slow Cooker Beef Stew:

  • Brown your beef! I used a chuck roast, seared it well on both sides, then trimmed and cut it into 2-3 inch chunks.
  • One of the easiest and most delicious ingredients in this stew: Yukon Potatoes! They’re buttery and rich and won’t fall apart after a long day of cooking. Definitely use these potatoes.
  • I browned the beef in my cast iron skillet and got a GOOD crust on both sides with plenty of kosher salt and black pepper. If you have a slow cooker with an aluminum insert I highly suggest browning it in the insert and saving all the browned flavor that stays in the pan for your stew.
  • If not using a base use beef stock instead of broth and its even more important to get a good sear on the meat, then deglaze the pan with the stock to make sure all the beef flavor comes with it.
  • Instead of crushed or diced tomatoes I use tomato paste, the concentration of flavors adds so much more.
  • In a stew you aren’t looking for the consistency to be that of a soup, so minimizing added liquids is helpful. If using canned tomatoes instead of paste drain the can.
  • Serve this with crusty french bread, the Beef Stew is great for bread dipping.

Crock Pot Beef Stew! The tastiest and easiest beef stew you'll ever make! And its all done in your crock pot!

How do you thicken up beef stew? To thicken beef stew you can either mix equal parts of flour/butter together and add it to the last hour of cooking or you can simply mash 3 or 4 chunks of the potatoes well and mix it into the stew for a natural thickener.

Slow Cooker Beef Stew with Red Wine?  Instead of four cups of beef broth add in 3 cups of broth and one cup of red wine and follow the rest of the recipe as written.

Looking for more Slow Cooker Recipes?

Tools Used in making this Ultimate Slow Cooker Beef Stew:
Slow Cooker:This recipe was made in this slow cooker.  Love this slow cooker and how programmable it is. Plus the locking lid makes it a breeze for making a dish that needs to travel
Aluminum Insert Slow Cooker: I brown the meat in the insert without losing a bunch of the flavor by transferring the meat and leaving the browned bits behind. If you’re thinking of a new slow cooker, consider it if your budget is open.
Cast Iron Skillet: If you don’t have a slow cooker with a stovetop friendly insert, this is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Pig Tail Flipper: I use this to flip the chuck roast easily. I use this tool EVERY time I cook something that requires flipping, it is amazing.
Beef Base: I almost never buy boxes of broth because I keep the beef, chicken and vegetable version of this Better Than Bouillon.


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Ultimate Slow Cooker Beef Stew

  • Yield: 8 Servings
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 20 minutes
  • Course: Main Course
  • Cuisine: American
  • Author: Sabrina
Ultimate Slow Cooker Beef Stew made with chuck roast, Yukon potatoes and carrots for a rich beef stew that is perfect for the cold weather.


  • 3 pound chuck roast
  • 1 teaspoon  Kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 yellow onion chopped
  • 4 carrots cut into 2 inch chunks
  • 4 Yukon potatoes chopped
  • 4 cups beef broth *
  • 1/4 cup tomato paste
  • 1 bay leaf
  • 1 teaspoon thyme
  • 4 cloves garlic minced
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons butter unsalted
  • 2 tablespoons flour


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat an aluminum slow cooker insert or cast iron skillet on high heat.
  2. Season the beef with half the salt and all the pepper.
  3. Add to the skillet and brown on each side for 4-6 minutes or until deeply browned on each side.

  4. Remove the beef from the pan and add in the onions.
  5. Cook the onions for 3 minutes, stir then cook another 3 minutes.

  6. Into the slow cooker add the onions, carrots, potatoes, broth, second half of the salt, tomato paste, bay leaf, thyme, garlic and Worcestershire sauce.
  7. Cut the beef into 2-3 inch chunks and add it to the slow cooker.
  8. Stir all the ingredients until well mixed and cook on low for 7 hours.

  9. In a small bowl mix the butter and flour and add it to the slow cooker and stir.
  10. Cook an additional hour or until thickened.

Recipe Notes

*Alternately use a big scoop of Beef Better than Bouillon like I did in addition to water/stock. The extra beef flavor is fantastic.

Nutrition Information

Yield: 8 Servings, Amount per serving: 425 calories, Serving Size: 1 , Calories: 425g, Carbohydrates: 18g, Protein: 37g, Fat: 22g, Saturated Fat: 10g, Cholesterol: 124mg, Sodium: 963mg, Potassium: 1204mg, Fiber: 3g, Sugar: 3g, Vitamin A: 106.8g, Vitamin C: 18.7g, Calcium: 8.3g, Iron: 39.6g

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Keyword: Ultimate Slow Cooker Beef Stew
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The easiest, most delicious Ultimate Slow Cooker Beef Stew.
Crock Pot Beef Stew! The tastiest and easiest beef stew you'll ever make! And its all done in your crock pot!

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  1. Your recipe for “The ultimate slow cooked beef stew” was the very first one of your recipes that we tried – and it was amazing. We will use from now on every time we make stew. We cannot wait to try more of your recipes!

  2. Made this today for supper and it is delicious. I used stew meat already cut up and didn’t get the full searing flavor if the meat but still delicious.

  3. Came out really nice- I doubled the salt because of the potatoes, came out great! Left it on overnight (~12h total) and everything stayed intact. Love it.

  4. I never leave comments, However I prepared this which took no time at all to set up. All I can say is WOW some of the best beef stew ever!

  5. This is absolutely the best beef stew ever. I am not a stew lover, but my husband is and I had made this mainly for him. It was so good we were almost fighting over the leftovers the next night. I think using the roast instead of buying stew meat makes a lot of difference. Also, browning it first made it super easy to cut up. I did use the additional bouillon as was suggested in the footnote.

  6. I just made this recipe for dinner tonight and it turned out great. We had it over rice with crescent rolls. This is the first time I have made beef stew from scratch and I like it way better than the envelopes for beef stew I have bought at the store. Thank you.

  7. How much is one large scoop of the better than bouillon? I’m trying to use it like the recipe says in place of broth and water.

    1. Follow the directions on the better than bouillon package to make 4 cups of beef broth and then add one large scoop extra for added flavor. Hope this helps clear up any confusion. 🙂

        1. I’d say it’s about a rounded tablespoon. Personally, I love using 2 scoops but everyone has a different tolerance for sodium. I just love the bold flavor that it adds. Hope this helps!

  8. This is the BEST tasting and easiest Beef Stew I have ever made!! The meat was tender enough to “cut with the spoons we used for enjoying our bowls of stew”. Thank you so much for this recipe.

  9. Looks and sounds delicious! Planning to make it tomorrow. Can left overs be put in the freezer and eaten another time? Mostly wondering how the potatoes will fair in the process.

  10. My mom would make beef stew on the stovetop & it was a childhood favorite, but this – THIS – is next level good and requires far less maintenance in the crockpot. I served it with biscuits, the perfect option for scooping & dipping. My husband has been lauding my cooking for the last hour remarking it’s the best thing he’s ever eaten. That if he was on a deserted island & could only have one thing, this stew is what he would want!

  11. This recipe was delicious! My husband never eats stew. The aroma in my kitchen when he got home changed his mind. This was quite easy. I used pre cut beef and saved a step. I also added a few whole cloves for a little extra flavor to the broth. Hot bread and 2 bowls later my husband was quite full. Thanks

  12. we tried this recipe and it was GREAT !!! Although we added 3 stalks of celery and 1 and 1/2 Tablespoons of Basil !!!

  13. I’m really excited to try this. However, I won’t be able to get back to my slow cooker until after 9 hours. Would it be okay to cook on low for 9 hours and then add the butter and flower for an additional hour?

  14. I made the ultimate slow cooker beef stew last night for my husband and his cousin after they were hunting all day in wind, rain and snow. IT WAS FANTASTIC! I added a bit more potatoes and carrots as my husband loves them. I also bought beef cubes instead of a whole roast and used flour and Montreal steak seasoning when browning the meat.
    My kitchen smelled so yummy all afternoon while the stew was cooking.
    We had crusty French bread to soak up the broth.
    This recipe is a keeper and will become a family tradition each hunting season.

  15. Planning on making this soon— seems similar to another recipe I know where the meat is cubed first then browned? Do you think the order matters?

  16. I made the beef stew and it was fantastic! I’m a “picky foodie” and this is one of the best recipes for a good homestyle stew. Thank you!

  17. I’m excited to try this. Can you tell me how many people this will feed? I have 13 coming over and have the 8 quart slow cooker you recommended.

    1. This recipes yields 8 servings so you would need to double it. That might be too much for one slow cooker so you may need to make it in two to have plenty in case your guests want seconds. 🙂

  18. I am going to make this beef stew for the first time, I am using already minced garlic by McCormick instead of mincing it myself by using the cloves. How much of the already minced garlic by McCormick should I use?

    1. I just read their site information and it states that 1/4 teaspoon of their minced garlic is equal to 1 clove so I would suggest using 1 teaspoon for this recipe. Hope this helps!

        1. I really prefer to cook it low and slow but if you need a quicker cook time, you can try cooking it on high for around 4 hours. Enjoy!

  19. This recipe has the perfect ingredients and I’m looking forward to making it. Could it be made on the stovetop too? Would any ingredient adjustments be needed?

  20. My family loves beef stew but I have always made on top of the stove. I would love to try the slow cooker recipe, but we love green beans . When should I add then to slow cooker? Can’t wait to try it!

  21. Thinking about making this for the upcoming storm this weekend. Is there something I can substitute for the butter when mixing with flour?

  22. Hi, can I use tomato sauce at all as a substitute for the tomato paste if I do not have tomato paste? If so, how would you suggest doing it and how much if it will work?

    1. Yes, you can put the tomato sauce in a saucepan and bring it to a brisk simmer over medium heat. Simmer, stirring constantly, for about 7 minutes, or until reduced by about two-thirds. Use it in place on the tomato paste. Hope this helps!

  23. Can I have this recipe in gluten form? Thank you that’s always helpful to those of us who are gluten intolerant.

    1. To make this recipe gluten free, you’ll want to use a GF beef broth and worcestershire sauce. I would recommend using a sweet rice flour to use at the end for the thickener. I’m not an expert on Gluten free recipes so hopefully all of these suggestions help you out. You can also check out Dishing Delish. She’s an amazing GF blogger. Here’s a link to her beef stew recipe. https://www.dishingdelish.com/paleo-beef-stew/

  24. Hi, I’m going to try this recipe but I’m not sure what you mean when you say “mix the butter and flour” is the butter cold it melted? And I go make an almost crumby texture and then add that to the stew to make dumplings?

    1. You just mash the butter with the flour before adding it. Doing so allows the flour not to clump up while in the slow cooker. Hope this helps!

  25. Have to say, made this about 2 weeks ago. Had to make a couple very minor changes due to lack of funds. My family just flipped over this. My husband said it took him back to his childhood. He’s never said that before. THANK YOU for such a wonderful recipe.

  26. Just tried this recipe. Eazy & delicious. I added 1 cup red wine, 1 small can sliced mushrooms.

    Frozen peas last 15 minutes

  27. I made this recipe Sunday night and followed it exactly. Blah, blah, blah. My husband and son agree. The tomato paste totally overpowers any beefy flavor that would come from the beef stock. It needs more seasoning – salt alone doesn’t do it. Onion soup mix maybe? And there is not enough ‘fat’ – either through oil, or bacon, or something – to give it real mouthfeel.

  28. I followed this recipe exactly and it was amazing! I loved it and so did my family. I will definitely be checking out your other recipes (especially the slow cooker ones). Thanks!

  29. Making this right now, it’s been cooking all day just waiting for it to thicken up a bit (the last step). My house smells AMAZING and we can’t wait to eat! PS, I did taste a spoonful before I put the thickner in. So Good!

  30. This is one of the best beef stew recipes I have tried. I used 2 pounds of beef stew meat, just because it saves me time to buy it that way, and 8 small red potatoes, cooked for 10 hours on low, then added the butter/flour mixture and cooked another hour. Served over biscuits for an awesome dinner!

  31. I made this today and even though supper isn’t for a few hours, I tried some….it is absolutely delicious! The only thing I didn’t have was Worcestershire sauce, but I don’t think it made any difference! It has great flavor and the meat is for tender!! I can’t wait to serve up a bowl of this stew for myself!!

  32. I have this currently in my crockpot (smells amaaaazing) and its been nearly 6 hours. I’m getting hungry lol
    i feel stupid for asking, but should i melt the butter then add the flour or add the flour to room temp butter or does it matter?
    i’m probably gonna melt it i guess for ease. kinda like a rue i suppose.
    i think i’m gonna add the butter/flour mix and let it go another hour for a collective 7 hours instead of 8. i was planning a late dinner but that was before my stomach started growling lol

  33. Made this today. Followed recipe exactly ( except i bought stew meet already cut and didnt sear first)and was delicious. My whole family agrees……this recipe is a keeper!!!