Okay, people, let’s get real. Forget those fancy food blogs with perfect lighting and immaculate kitchens. We’re talking about real life here, which means dinner needs to be delicious, reasonably healthy, and, most importantly, EASY. That’s where this Ultimate Slow Cooker Beef Stew comes in, ready to save your weeknight. It’s packed with flavor, tender beef, and veggies, and it basically cooks itself. Trust me; you need this recipe in your life.

My husband, bless his heart, is a meat-and-potatoes kinda guy. For years, he’d come home from work, and the first thing he’d ask was, “What’s for dinner?” Now, I love the guy, but sometimes I just wanted to say, “Air, Dave, I’m serving you air!” But then I discovered the magic of the slow cooker. I threw this Ultimate Slow Cooker Beef Stew together one Sunday afternoon before a marathon binge-watching session of “The Great British Baking Show”. When Dave walked in the door that evening, the house smelled AMAZING, and he was practically drooling. Now, it’s a regular in our rotation. Even the kids (who normally only eat beige foods) gobble it up. High fives all around!

Why You’ll Love This Ultimate Slow Cooker Beef Stew

It’s ridiculously easy. Seriously, you just dump everything in and walk away. Perfect for those days when you can barely keep your eyes open.
Comfort food central. This stew is like a warm hug on a cold day. I’m not kidding, it could probably solve world peace if everyone had a bowl.
It’s customizable. Don’t like carrots? Throw in some parsnips or sweet potatoes. Got leftover veggies in the fridge? Toss ’em in! It’s your stew; do what you want.
Leftovers are even better. I swear this stew tastes even more amazing the next day. Plus, it makes the perfect quick lunch.

How to Make It

Okay, so here’s the deal. First, you gotta brown your beef. I know, I know, it’s tempting to skip this step, but trust me, it adds a ton of flavor. Just toss the beef cubes in some flour, salt, and pepper, then sear them in a hot pan with a little oil. Don’t overcrowd the pan! Do it in batches, or the beef will steam instead of brown. Nobody wants steamed beef.

Next, you’re gonna throw all the good stuff into your slow cooker. Onions, garlic (because everything’s better with garlic, right?), carrots, potatoes… whatever veggies your heart desires. Then, add the browned beef, some beef broth, tomato paste, Worcestershire sauce (don’t even try to pronounce it correctly, I still can’t), and a few herbs.

Give it a good stir, cover it up, and let it do its thing on low for 6-8 hours, or on high for 3-4 hours. Seriously, go live your life! When it’s done, the beef will be fall-apart tender, and the veggies will be perfectly cooked. If the stew seems a little thin, mix a tablespoon of cornstarch with a little cold water and stir it in. Let it cook for a few more minutes until it thickens up.

WANT TO SAVE THIS RECIPE?

Just drop your email here and I'll send it right away! Plus you'll get new recipes from me every week. Yes please!

Taste it and adjust the seasonings as needed. I usually add a little more salt and pepper. Boom! You’ve got yourself a hearty, delicious stew that will make everyone think you’re a culinary genius. (Even if you’re just really good at using a slow cooker.)

Ingredient Notes

Beef Stew Meat: Use chuck roast! Seriously, don’t cheap out on the beef. It needs the connective tissue to break down and become all tender and melt-in-your-mouth. And cut it into about 1-inch cubes, roughly. No one’s grading you on your dicing skills.
Beef Broth: Low sodium is key unless you want a salt bomb. You can always add more salt later, but you can’t take it away. Learned that the hard way.
Tomato Paste: Adds depth and richness. Don’t skip it! I once tried to sub ketchup in desperation… don’t do that. Just… don’t.
Worcestershire Sauce: Pronounce it “Wooster-sure” or “Warsh-your-sister” if you want a laugh. Adds a savory, umami flavor. Basically, it’s magic in a bottle.
Potatoes: I like Yukon Gold because they get creamy, but Russets work too. Just avoid those little red potatoes – they stay a little too firm.
Carrots: Baby carrots? Whole carrots chopped into 1-inch pieces? Doesn’t matter. I buy baby carrots because I can toss them in.

Recipe Steps:

Toss beef with flour, salt, and pepper.
Sear beef in a hot pan until browned on all sides.
Combine beef, vegetables, broth, tomato paste, Worcestershire sauce, and herbs in a slow cooker.
Stir well, cover, and cook on low for 6-8 hours or high for 3-4 hours.
Thicken stew with cornstarch slurry if needed.
Season to taste with salt and pepper.
Serve hot and enjoy!

What to Serve It With

Crusty bread is a MUST for soaking up all that delicious gravy. A simple side salad adds a nice freshness. Or, you know, just eat it straight out of the bowl. No judgment here.

Tips & Mistakes

Don’t skip the browning step! It really makes a difference.
Don’t overcook it! The beef should be tender, not mushy.
If you’re short on time, you can skip the chopping. Buy pre-cut veggies. I won’t tell.
Don’t be afraid to experiment! Throw in different veggies, herbs, or spices. Make it your own.
Forgot to thaw the beef? I mean, I don’t recommend it, but I have totally dumped frozen beef cubes into the slow cooker and just added an hour or two to the cooking time. It’s not ideal, but it works in a pinch.

Storage Tips

Leftover stew will keep in the fridge for 3-4 days. Or, you can freeze it for up to 3 months. Just let it cool completely before transferring it to an airtight container. And yes, you can totally eat it cold. Especially for breakfast. Don’t judge me! Sometimes, you just need a quick hit of savory goodness first thing in the morning.

Variations and Substitutions

Swap out the beef for lamb or pork. Just adjust the cooking time accordingly.
Add a can of diced tomatoes for extra flavor. Just drain them first.
Use red wine instead of beef broth. It adds a deeper, richer flavor. But make sure it’s not that stuff that gives you a headache the next day.
Throw in some mushrooms. I love adding cremini or button mushrooms for an earthy flavor.
Spice it up with a pinch of red pepper flakes.
Ran out of Worcestershire sauce? A splash of soy sauce or balsamic vinegar will do the trick. (But don’t tell anyone I told you that.)

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just skip the flour when browning the beef, or use a gluten-free flour blend. Easy peasy.

Can I use frozen vegetables?

Yep! Throw ’em in. I’ve done it a million times. No need to thaw them first.

What if I don’t have a slow cooker?

You can make it in a Dutch oven on the stovetop. Just simmer it on low heat for about 2-3 hours, or until the beef is tender. Keep an eye on it and add more broth if needed.

Can I add beer?

Heck yes! Add a can of dark beer (like stout or porter) for a deeper flavor. Do it when you add the broth. Just try not to drink the rest of the six-pack while you’re cooking. I may or may not be speaking from experience.

My stew is too watery! Help!

Mix a tablespoon of cornstarch with a little cold water to make a slurry, then stir it into the stew. Let it cook for a few more minutes until it thickens up. You can also remove the lid and let some of the liquid evaporate.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

Ultimate Slow Cooker Beef Stew