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A close-up of a hearty beef stew with potatoes, carrots, and fresh herbs in a black slow cooker with a wooden spoon.

Hearty Old-Fashioned Slow Cooker Beef Stew

A classic, comforting beef stew made easy in your slow cooker, packed with tender beef, root vegetables, and a rich, savory broth. Perfect for a cozy family meal with minimal effort.
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Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Stew
  • 2.5 lbs beef chuck roast cut into 1.5-inch cubes
  • 1/4 cup all-purpose flour
  • 1 tsp salt plus more to taste
  • 1/2 tsp black pepper plus more to taste
  • 2 tbsp olive oil divided
  • 1 large yellow onion chopped
  • 3 cloves garlic minced
  • 3 cups beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1.5 lbs Yukon Gold potatoes peeled and cut into 1.5-inch chunks
  • 4 medium carrots peeled and cut into 1-inch pieces
  • 2 stalks celery sliced into 1-inch pieces
  • 1 cup frozen peas optional, for adding at the end
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large skillet or Dutch oven
  • 6-quart (or larger) slow cooker
  • Cutting Board
  • Sharp Knife
  • Measuring Cups and Spoons

Method
 

Prepare the Beef
  1. Pat the beef cubes dry with paper towels. In a large bowl, toss the beef with flour, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
  2. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Working in batches to avoid overcrowding, brown the beef on all sides, about 2-3 minutes per side. Transfer the browned beef to your 6-quart slow cooker.
Sauté Aromatics and Deglaze
  1. Add the remaining 1 tablespoon of olive oil to the same skillet (add a little more if needed). Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. Pour in about 1/2 cup of the beef broth, scraping the bottom of the skillet with a wooden spoon to deglaze and release any browned bits. Stir in the tomato paste, Worcestershire sauce, dried thyme, and bay leaves. Cook for 1 minute.
Combine in Slow Cooker
  1. Pour the onion mixture from the skillet over the beef in the slow cooker. Add the remaining beef broth, potatoes, carrots, and celery to the slow cooker. Stir gently to combine all ingredients.
Slow Cook
  1. Cover the slow cooker and cook on low for 7-8 hours, or on high for 3.5-4 hours, until the beef is fork-tender and the vegetables are cooked through.
Finish and Serve
  1. About 15 minutes before serving, if using, stir in the frozen peas. They will heat through quickly. Remove the bay leaves before serving.
  2. Taste the stew and adjust seasoning with additional salt and pepper if needed. Ladle into bowls, garnish with fresh chopped parsley, and serve hot.

Notes

For a thicker stew, you can create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the hot stew during the last 30 minutes of cooking. This stew is excellent served with crusty bread for dipping. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated gently on the stovetop or in the microwave.