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.
Like our Classic Beef Stew this slow cooker version is an easy, comfort food Soup Recipe you can make any day of the week.
Slow cooker meals are so popular and with good reason. There is less time with school and holidays and the weather is so cold everyone wants food that is hearty and comforting. This Ultimate Slow Cooker Beef Stew is the best of all worlds.
Serving suggestion? Just like Slow Cooker Vegetable Beef Soup, you can enjoy this meal with Crusty French Bread Rolls or Garlic Bread and a side salad (a nice lemon/olive oil dressing would be great to cut through all the hearty flavors here). The Beef Stew is great for bread dipping.
How to Make Slow Cooker Beef Stew
Meal prepping this recipe is easy and makes the perfect weeknight meal. To prepare, simply:
- Brown the beef in cubes.
- While beef is browning cut the carrots and potatoes.
- Add in the remaining ingredients.
- Cook on low for 8 hours.
It will cook all day while you’re gone, and when you get home you have the most amazing smell going through your kitchen.
More Beef Stew Recipes
Philly Cheesesteak Beef Stew
Vegetable Beef Stew
Classic Beef Stew
Instant Pot Beef Stew
Frequently Asked Questions
Brown your beef! This recipe uses 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. You also don’t need to peel these potatoes which will cut down significantly on the work you have to do before cooking.
This recipe browns the beef in a cast iron skillet to get a GOOD crust on both sides with plenty of kosher salt and black pepper. If you have a slow cooker with an aluminum insert, brown the beef in this make this a one pot meal. It also saves all the browned flavor that stays in the pan for your stew.
If not using a base use beef stock instead of broth, and it’s 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 we use tomato paste, the concentration of flavors without adding additional liquid makes for a more flavorful stew.
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.
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.
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.
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Best Meat for Beef Stew
Chuck Roast: This is the most old-fashioned and classic cut of meat for most pot roasts or beef stews. Use this as a replacement for most recipes that actually call for stew meat because chuck roasts are typically well-marbled, just be sure when buying the meat you look for more even fat distribution.
Stew Meat: This is the easiest way to go, not expensive cut of meat because it is pre-cut. This is generally not high quality though and is usually extra cuts left over that the butcher is looking to sell off. Avoid this cut in the grocery store if possible.
Ribeye: If you want to impress your guests and you are cooking this during the holidays, you may find a ribeye roast is on sale. During the holiday season it usually sells for a VERY low price (comparable sometimes to chuck). When it does, get a 4 inch thick cut and use it to make the best roasts and stews with it, because it will be a luxurious treat with the most tender beef you’ve ever eaten.
More Slow Cooker Recipes
Ultimate Slow Cooker Pot Roast
Ultimate Slow Cooker French Dip Sandwiches
Slow Cooker Brown Sugar Garlic Chicken
Slow Cooker Roast Beef (Sliceable!)
Tools Used to Make Slow Cooker Beef Stew
Food Flipper: This tool flips the chuck roast easily. You can use this tool EVERY time you cook something that requires flipping, it is amazing.
Slow Cooker: This recipe was made in this slow cooker. This slow cooker is great for how programmable it is. Plus the locking lid makes it a breeze for making a dish that needs to travel.
Aluminum Insert Slow Cooker: You 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 the most used pan in our kitchen, heavy, keeps heat well and gives the BEST sear ever.
Beef Base: You’ll never buy boxes of broth because if you keep the beef, chicken and vegetable version of this Better Than Bouillon on hand.
How to Store Slow Cooker Beef Stew
- Serve: You should never leave meat out for more than 2 hours after cooking it.
- Store: Once the soup has cooled down to room temperature, put it in an airtight container to store it in the fridge. It will keep well for 2-3 days.
- Freeze: You can also freeze Slow Cooker Beef Stew Soup for up to 3 months. Keep it in a freezer bag or other airtight container, and let it thaw in the fridge overnight before reheating it in a dutch oven on the stovetop.
Ingredients
- 3 pound chuck roast , boneless
- 1 teaspoon Kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1 yellow onion , chopped
- 4 carrots , peeled and cut into 2 inch chunks
- 4 Yukon potatoes , cut into 2 inch chunks
- 4 cups beef broth *
- 1/4 cup tomato paste
- 1 dried bay leaf
- 1 teaspoon thyme
- 4 cloves garlic , minced
- 1 tablespoon Worcestershire sauce
- 2 tablespoons unsalted butter , unsalted
- 2 tablespoons flour
Instructions
- Preheat a large skillet or aluminum slow cooker insert on high heat.
- Season the beef with half the salt and all the pepper.
- Add to the skillet and brown on each side for 4-6 minutes or until deeply browned on each side.
- Remove the beef from the pan and add in the onions.
- Cut the beef into 2-3 inch chunks and add it to the slow cooker.
- Cook the onions for 3 minutes, stir then cook another 3 minutes.
- Into the slow cooker add the onions, carrots, potatoes, broth, second half of the salt, tomato paste, bay leaf, thyme, garlic and Worcestershire sauce.
- Stir all the ingredients until well mixed and cook on low for 7 hours.
- In a small bowl mix the butter and flour and add it to the slow cooker and stir.
- Cook an additional hour or until thickened.
Video
Notes
Nutrition
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Photos used in a previous version of this post.
I’m on a time crunch so I’m cooking it for 6hrs on high. Do you think that will be okay? I don’t want it to be tough… And can I use water and cornstarch instead of the flour and butter to thicken it quicker since I don’t have an extra hour?
That should be fine for cook time. I would check it at 5 hours just to be sure and then you could add the flour/butter at that time for the final hour. Using cornstarch slurry is also ok 🙂 Let me know how it turns out!
The flavor is fabulous. Best beef stew I have ever made. I’m anxious to try more of your recipes.
I’m so glad you enjoyed! Let me know how other recipes turn out for you!
This was absolutely amazing!!! The only questions I have is how big is the serving size? 1 cup? 2 cup? Just trying to figure it out for meal plan tracking.
My servings are a little more than a cup. Hope this helps.
Does anyone know if this will work in a 4qt crock pot
This recipe is fantastic! I’ll definitely make it again. I had to do 1 substitution as my husband used the last of the tomato paste & I didn’t realuze til the cooking had begun. I took a 15 ounce can of crushed tomatoes and added them to the onions & cooked them down to almost a paste, then added to the slow cooker & followed the rest of the recipe as written. The beef flavor is deep, the seasoning is balanced & the meat & veggies are perfectly tender. For sure a keeper!
So what’s a big scoop of the Better than Beef bouillon…a heaping Tablespoon??
Making tomorrow and needed clarification!
Thanks!
I use a big heaping tablespoon since this calls for 4 cups beef broth (1 tsp BTBB:1c broth). But sometimes (most times) I add an extra scoop because I love that deep rich beef flavor it gives! Enjoy and let me know how it turns out!!
I would like to make this stew today but still need more clarification on this beef broth. In order to get 4 cups of beef broth what are you using if you are not just using broth. Is it 1 beef bouillon cube plus 4 cups of water mixed together? And then is this a heaping tablespoon of powder mixture you are adding for extra flavor or another beef cube?
I use Better than Bouillon mixed with water per the instructions. You can always add more bouillon if you want more flavor (I certainly do!)
So instead of the beef broth you use the bouillon mixed with water correct?
Correct – and I always do heaping spoonfuls 🙂
Made this tonight. Couldn’t wait until Fall to try it. Turned out perfect. I made no changes to the original recipe. I did do the better than bouillon trick and I think it really helped. My crock pot has a stove top option, so I was able to do everything just right in it. Meat was super tender. Everything was just so yummy! Highly recommend and will make again!
Yay!! Thanks for coming back to let me know! I appreciate the 5 star rating.
I have this cooking now. Smells delightful! I declined adding the Devil’s Root (onions) and compensated with more golden Yukon potatoes and a bit more bullion.
Glad you were able to customize it to your liking. Thanks for the 5 stars.
Hi I am looking for a good stew that works in my 5.5L Crockpot. I have tried a couple of them and it.lloks I do not get a good stew. I have tried this one and cooking for 7 hr in low, has not really work. All the veggies and need are not tender. I am going to give it 4 he more, as I have a o leave the house and try to have it ready for when I am back. Hope it works, because it smells and look good
My daughter helped me cook this, she said it smelled delicious ! ? going to bed now , yummy good awaits us tomorrow! ?
Lots of typos, Momma is tired Lol yummy good food * ?
Sabrina this recipe is absolutely amazing and now a go to meal for me. So glad I came across it.
I’m so glad you love it so much, Chris.
This is very good in the crockpot and I did fry up the roast first but I will not fry up the onions again because they fell apart. I added extra garlic cloves, rosemary, a bayleaf, fresh green beans, spinach & Saracha sauce. I thickened it up by using its own broth and mixing it with cornstarch. My favorite beef stew! Thank you!
Hello, does the butter need to be melted and then the flour mixed in? Or just mix the butter and flour?
No need to melt it, just mash it into the flour and add it. Enjoy!
It was so delicious my husband and I ate it for 2 days in a row!!
Definitely sounds like a winner!
Would I be able to make this in a Dutch oven? If so, what time and temperature? Thanks!
Yes, cook at 325 degrees for 3 hours. Enjoy!
If I scale the servings to 2, do I adjust the cooking time?
I would err of the side of caution and check it around the 5-6 hour mark but make sure you’re using a smaller slow cooker so the heat distributes properly. Make sure the slow cooker is half to three quarters full. Hope this helps.
Made this stew the other day…it was delicious! The meat was super tender, the broth/gravy was so flavorful, and the vegetables were cooked perfectly…not too mushy from cooking for hours. This will be my go-to recipe from now on. Thank you, Sabrina, for all your wonderful recipes!
This recipe is DELISH! The flavors were wonderful. I added an extra scoop of beef flavor like the suggestion. Only modification I used was I bought beef cubes and coated them with flour and fried them on each side. I was so excited to try this because it smelled so great in the slow cooker all day. Thank you for sharing this recipe!
I’m so glad you enjoyed it! Thanks for coming back to let me know!
i usually make beef stew on top of the stove. i looked for some crockpot recipes last week, and yours looked the best. i made it today, eating it now. SO FREAKING DELICIOUS ????. ty!
ps, i added some frozen peas the last half hour of cooking ?
You are so kind! Thank you for the amazing review! The frozen peas at the end sounds awesome too! I do that in a similar slow cooker recipe for Vegetable Beef Soup. If you like this one, try that soup too, it is one of my favorites! https://dinnerthendessert.com/slow-cooker-vegetable-beef-soup/
Loved it! I didn’t add tomato paste, just 1/4 cup of red wine simmered and reduced in the original seared pan.
That sounds so delicious! So glad you enjoyed the recipe! Thank you for the review. 🙂
I have made beef stew multiple times and this has to be hands down the very best recipe I have ever tasted!!!
I tried this and on low for 4 hours, the potatoes and carrots were not cooked. I suggest on high for most of the time instead. Needless to say, dinner wasn’t ready at 6:30 when I got home.
If I read correctly, the directions said cook for 8 hours on low. Actually, it was 7 hours on low, then add the butter and the flour and cook maybe another hour more or until thickened. Maybe try it again with that and see how it does. I don’t like eating a late dinner either!
This is just the best beef stew EVER!! My husband tells our friends ‘no one makes better beef stew than my wife’. No kidding.
Found this recipe this morning and plan on making this coming weekend. Seems like cutting the meat in 2-3inch pieces seems awfully large. If I cut into small bit size pieces should I shorten the cooking time?
You could always check it around 6 hours in for doneness. I hope you enjoy it!
So I cooked this last night on low for atleast 7 hours. This morning my potatoes and beef just seemed under cooked…What else can I do??
Oh no, it sounds like maybe your slow cooker doesn’t run as hot as it should. I would just give it more time, maybe another hour or so.
I cant cook to save my life …I just made this and it came out amazing….so easy and delicious…thanks for sharing …added the red wine… ?
Yay, I’m so glad you decided to give it a try. Thanks for the 5 stars, Denise!
I made this recipe last night and it was delicious. I added a few parsnips and some frozen corn at the end -needed no thickening which was a plus. This is my new favorite stew recipe, beautiful and delicious!
I’m so glad you enjoyed it! Thanks for coming back to let me know!
Hi Sabrina,
I will be honest I make a great beef stew already with red wine blah, blah, blah but I just happened to see your recipe and decided to try it. It came out amazing!!!!! Thank you for such a simple but delicious Sunday Dinner.
Thanks for dropping by to let me know! I’m so glad you guys enjoyed it!
This stew is hearty and delicious! I would definitely make it again!
Is it safe to cook on high for half the time instead? I started mine mid afternoon so I don’t have 8 hours
It might still need around 4-5 hours on high. I just prefer low an slow because I feel like the meat is more tender. Enjoy!
Can I cook it in crock pot on high I’m on a time crunch? And if so how many hours on High?
Yes, 3-4 hours on high will work. I just prefer low and slow. Enjoy!
I was really excited to try this recipe and followed it exactly to a T but the beef tasted totally overcooked and chewy, even though I made sure each side had a crust but wasn’t cooked all the way through. Also the flavor didn’t taste quite right. This may be a fault of my own but I really don’t understand how. Disappointed
Oh no, I’m so sorry that happened. If you followed it to a t, I’m not sure why the taste would be off. If it was overcooked, it sounds like maybe your slow cooker might run hot. If you decide to try again, check it sooner to ensure that doesn’t happen again. Hope this helps!
Hi!
Do I just add a scoop or two of the better than beef boullion to the beef broth? Or is this totally in place of the broth?
Thanks!
I use the better than boullion to make the broth and then add an extra scoop or two for a bolder flavor. Hope this helps! Enjoy!
Thanks for sharing your awesome recipe I made it to today it was very great
I made a full crockpot full the wife said it was awesome thanks again
You’re welcome!
Hello! Do you soften or melt the butter before mixing it with the flour for the last step?
No, just mash it together and add it to the slow cooker. Enjoy!
Made this last night for dinner. I’ve made more than many over the years.. DING DING—WINNER— this one is by far the best flavorful one ever!! Followed all your **sidenotes** and added celery …. excellent ???
Thanks so much, Diana! I appreciate you taking the time to come back and let me know how much you enjoy it!
I’m sorry for my bad review earlier!! For some reason it was really chewy within the first few hours but after letting it took for a while longer it became extremely tender and delicious! I will make this again 🙂
So glad you decided to give it a bit more time. 🙂
Sabrina,
Thank you so much for sharing your recipes. Totally 5 star restaurant quality. Actually, I’m not even sure I could get this taste duplicated in a restaurant. I am a beef stew lover and this is definitely a home run.
I did a couple little substitutions. I didn’t have any thyme or bay leafs, so I left them out. I replaced 1/2 a cup of the broth with red wine which I used to deglaze the fry pan. The beef was Costco precut stewing beef. The broth was made with Better then Bullion. The potatoes were mini creamer potatoes, non peeled. The carrots were straight out of the garden. Mmmmmm. For the last 1/2 hour of cooking, I mixed the butter and flour with 1/8 cup of balsamic vinegar and a dash of olive oil and stirred that into the stew. Wow, this stew has pizazz. I may have used just a hair to much vinegar as some of the beef chunks were not quite as solid as before the addition. Next time I will half the balsamic. The gravy came out perfect, thick and tasty. The carrots and potatoes also perfect. Texture perfect. The meat was unbelievably tender.
Sincerely, I can’t thank you enough for the time and effort you have put into sharing your recipes. How generous of you.
Brad
Thank you for the amazing review, Brad. I’m glad you enjoyed it so much.
Looks so delicious I will try this tonight for our dinner….
Great stew! I especially liked cooking the Guinness Stew in my Dutch Oven @ 325 Deg F for 3 hrs. The meat was tender and the stew was perfect consistency!
Very good beef stew recipe
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!!!
I would like to receive how to cook beef stews fish stews shrimp stew L kinda of food thanks
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
You’ll just mash the butter and flour together and add it to the slow cooker, no need to melt it. I hope you enjoyed it!
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!!
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!
Thank you so much, Deb! I’m so glad you enjoyed it.
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!
Thanks, Christon!
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!
You’re welcome, Sunny! Thanks for the 5 stars.
I’m going to make this today. Did you use a chuck pot roast or a chuck tender roast? Would either one work?
Either one will work fine. Enjoy!
I am excited to make this! Would there be any complications with adding 8oz or more of sliced Crimini mushrooms?
Nope, sounds delicious!
I’m cooking it right now! Thanks for sharing the recipe and I did it with the “suggestion” of the red wine.
I forgot the bay leaf, but even without it the recipe was so so so good! It made 6-7 servings.