For a comfort classic that’s chock full of hearty, wholesome flavor, try this slow cooker beef stew recipe.
Stew beef is simmered in a crockpot with potatoes, carrots, onions, and peas in a rich broth for a thoroughly satisfying one pot meal.
Savory beef stew in the crockpot is the perfect dish to warm up the whole family on chilly days.
Best Slow Cooker Beef Stew
- Affordable and flavorful! Made with economical cuts, this beef stew slow cooker recipe is perfect for families on a budget.
- Make it ahead and freeze. Beef stew in the Crockpot will store for months in the freezer for a future meal.
- Serve it straight from the slow cooker for casual buffet-style dining.
- Beef stew in the Crockpot recipe tastes sensational with wedges of crusty soda bread or slices of fluffy garlic bread.
Ingredients and Variations
Beef – Because this crockpot beef stew recipe is slow cooked, a tough cut of beef is the optimal choice, since they tend to have more flavor. Shoulder, flank steak, or brisket will deliver lots of flavor and will get fork tender in the slow cooker. Packages of stew beef are pre-cut and convenient. Other meats such as lamb or pork could be substituted in place of the beef as well, without having to change any of the other ingredients.
Potatoes – Use red, or yellow potatoes, with or without the peel. They are creamy, thin skinned, and hold up well to slow cooking. Use whole baby potatoes, or cut them into uniform chunks. For quick prepping, use canned potatoes.
Vegetables – Opt for fresh carrots and frozen peas. Peel and cut carrots into uniform chunks or rounds. Choose frozen baby peas. They are sweet and complement the savory richness of the gravy. Aromatic onions and celery will soften and practically disintegrate after hours in the crock pot, while adding layers of flavor to the broth.
Pickle Juice – Use briny and tangy dill pickle juice to brighten up the broth. Switch it out for Worcestershire, red wine vinegar, or the juice from canned tomatoes. Or, take a cue from this zesty Mississippi pot roast and substitute pepperoncini juice!
Broth – For the best beefy flavor, use beef broth from a carton, along a boost of flavor from beef base. Bouillon cubes can be substituted in a pinch. Add extra savor to the broth with coconut aminos or gravy mix if you wish.
Variations – Add sautéed mushrooms to boost the earthy, savory flavor of this slow cooker beef stew recipe. Other vegetables can be tossed in for variety, such as corn, turnips, parsnips, tomatoes, zucchini, or bell peppers. Amplify the flavor even more with this homemade steak seasoning blend.
How to Make Slow Cooker Beef Stew
- Toss the chunks of stew beef in flour to lightly coat, brown in a skillet, then transfer to the slow cooker, as directed in the recipe below.
- Add onions to the skillet, and fry for two minutes, then add to the slow cooker.
- Place the rest of the ingredients into the slow cooker, cover, and cook on low for 8-10 hours or on high for 4-5 hours.
- Just before serving, mix up a slurry and add to the cooker to thicken the broth along with the peas, and cook for 5 minutes to thicken.
Serve hot with slices of crusty no-knead bread to mop up the sauce.
Best Suggestions for Beef Stew
For the most affordable option, look for packaged stew meat, which usually contains a combination of trimmings from different cuts of beef, and are very economical. Chuck roast, or shoulder cuts are flavorful and stand up well to low and slow cooking.
Thicken the broth with a slurry made with corn starch for a clearer gravy or flour, which produces a more opaque sauce. For even more richness, finish the gravy with a bit of heavy cream, or swirl in some butter.
Cook the peas just before serving so they retain their color and flavor.
Leftovers can be stored 3-4 days in the refrigerator or up to 3 months in the freezer. Reheat from frozen in the slow cooker, microwave, or stove top with extra beef broth.
More Slow Cooked Beef Recipes!
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Slow Cooker Beef Stew
Equipment
Ingredients
- 2 pounds stewing beef , cut into bite sized pieces
- ¼ -½ cup flour , to coat beef
- 4 Tablespoons oil
- 1 onion , cut in slices
- 3 potatoes , diced
- 3-4 carrot , sliced
- 3 ribs celery , chopped
- 4 cups beef broth
- 1 cup pickle juice , or tomato juice or additional beef broth
- 2 teaspoons garlic powder *
- 2 teaspoons onion powder *
- 2 teaspoons beef base , or beef bouillon*, optional
- 1 teaspoon pepper
- 3 Tablespoons cornstarch
- 3 Tablespoons water
- 2 cups peas , frozen, (thawed**) or fresh
Instructions
- Toss stewing beef with flour to coat. Shake excess.
- Heat a skillet to medium high heat and add 1 Tablespoon of oil. Add ¼ of the beef and brown for about 2 minutes, then stir or flip and brown for 2 more minutes. Add to bottom of the slow cooker, and repeat with the remaining beef in 3 more batches.
- Add onion to skillet, and fry for about 2 minutes, stirring a couple of times. Add to slow cooker.
- To the slow cooker, add potatoes, carrots, celery, beef broth, pickle juice, garlic powder*, onion powder*, beef base*, and pepper. Make sure all ingredients are covered. If not, arrange to cover or add additional broth if needed.
- Cook on low for 8-10 hours, or high for 4-5 hours.
- Mix together cornstarch and water. Add cornstarch slurry and peas to the slow cooker and stir. Cover and cook for 5 minutes, or until thickened.
- Serve with bread or dumplings
Notes
- *Replace garlic powder, onion powder, and beef base with a packet of beef stew seasoning if desired
- Try adding the beef base in addition to the seasonings for a lovely flavor.
- **To thaw peas, run under warm water.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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