Slow Cooker Beef Stew is a comfort food classic that is so easy you could serve it any night of the week. It’s not only hearty and delicious, it’s a beautiful dish that is loaded with nutrition.
My homemade beef stew combines tender chunks of seared beef with baby potatoes and carrots in a rich, savory and herbaceous broth. The luscious broth is somewhere between a soup and a gravy. As a matter of fact, it’s as savory and satisfying as my Roast Beef Gravy. The broth is thickened, but just enough to cling to the tender meat and vegetables, providing deep, rich flavor in every scrumptious bite.
Per serving, homemade beef stew is a truly affordable dish. It even makes enough to enjoy leftovers the next day. It’s loaded with vitamins and minerals and it’s a hearty, filling meal. Serve this up with a beautiful salad and some fresh biscuits and you will be revered by all who have the joy of eating at your table.
My easy beef stew recipe is one you will make again and again, simply because your family loves it. They never have to know you choose it for how easy it is to make and its affordability. Enjoy!
Choosing the Right Beef
When I make Slow Cooker Beef Stew, I save by using chuck roast, instead of buying pre-cut stew meat. That helps me control not only the quality of the meat that goes in, but also the amount of fat.
In my area, pre-cut stew meat is nearly $6 per pound, while I can still pick up a chuck roast for between $4.50 and $5 per pound.
With pre-cut stew meat, it always seems that I get a high proportion of fat in the package. Using the chuck roast means I get to trim the meat to my standards and get the best value for my money.
Chuck roast is a good choice because it is a flavorful cut of beef that benefits from low and slow cooking. It’s the perfect option for homemade beef stew.
The Ingredients
- Chuck Roast: A 2.5 to 3 lb. roast is perfect in this recipe.
- Baby Potatoes: I love the small golden potatoes. They hold up well to the long cooking time. You could definitely peel and use russet potatoes, instead.
- Baby Carrots: Again, you could save a few cents by peeling and cutting your own carrots to size. I love being able to just toss the baby carrots in the pot.
- Red Onions: I mince these up fine. You could even grind them in your food processor if you wanted. I want them to literally melt away into the broth.
- Beef Stock: I use the Sam’s brand beef bone broth I can grab at Walmart. Choose the beef stock you like best.
- V-8 Juice: V-8 juice is added for extra vegetable nutrition and for flavor.
- Seasonings: I used Worcestershire Sauce and Better than Bouillon Beef Base. Both lend richness and robust nuances to the broth.
- Herbs: I used garlic, parsley, salt, pepper, tarragon, thyme, rosemary, celery seed and bay leaves.
- Cornstarch: to thicken the broth at the end of cooking.
FAQ’s about Slow Cooker Beef Stew
Searing off the beef caramelizes some of its natural sugars. This creates deeper, richer, more beefy flavor than if you had just thrown the raw meat into the pot. It’s also a good idea to brown the stew meat in a skillet. By using a skillet, which is shallower than a stew pot or dutch oven, you allow plenty of room for moisture evaporation, so you get a good sear quickly.
Of course. The V-8 juice is a personal preference that adds extra nutrition and flavor. The acidity of the tomatoes in it also helps with tenderizing the meat. Substitute more beef broth if you prefer. You could also add a 14.5 oz. can of crushed tomatoes or tomato sauce, in place of the V-8, too. Just be aware that those substitutions will create a different flavor profile than the one I’m creating with this recipe.
I’ll be the first to admit that I may have more herbs in my pantry than the average person. But, I think most of the ones I include in this recipe are common and used in so many other really good recipes. I would encourage you to try this recipe just as written for the best flavor.
That being said, I get it if you decide to change or omit some of the herbs to accommodate what you have on hand. Just understand that these were selected for the layers of flavor they add to the stew and the way they complement the beef. Altering them WILL change the flavor profile I created. You’ll be making a different recipe.
I allow my homemade beef stew to cook for a full 6-8 hours on low heat in my slow cooker. This provides the deepest flavor and most tender beef. The meat and vegetables will be fork tender when you finally lift the lid. 
How to Make Slow Cooker Beef Stew
- Cut your chuck roast into bite-size cubes.
- Pat the meat cubes dry with a paper towel (moisture inhibits browning) before attempting to brown them.
- Heat the oil to medium high in a skillet and brown the meat in batches, so you have plenty of room to allow moisture evaporation and achieve good browning. And, for maximum flavor, I’m talking about BROWNing, here. No grey or pale beef. You want deep brown color that shows caramelization has happened. It’s called the Maillard reaction. It’s the chemical reaction that happens between the amino acids and sugars in the meat when you heat them. And that reaction creates flavor.
- Place the browned meat into an 8 quart slow cooker (smaller won’t be big enough) along with the halved potatoes, baby carrots and minced onion. Stir the meat and veggies to evenly distribute them throughout the mixture.
- Add the Worcestershire, beef base and all the herbs.
- Now add the liquids. Pour the beef stock and V-8 over the meat and vegetables, into the slow cooker. It will be VERY full.
- Put the lid on the slow cooker and set to low.
- Cook the beef stew on low for 6 to 8 hours or until the meat and vegetables are fork tender.
- Whisk the cornstarch and COLD water together in a measuring cup. The water must be very cold or the cornstarch will make lumps in your stew. Whisk until all the cornstarch has dissolved into the water.
- Pour the cornstarch slurry into the slow cooker, stirring until it is distributed evenly throughout the stew.
- Turn the slow cooker to high and allow the stew to continue cooking and thicken for about 15 minutes.
- Serve.
The Recipe
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Slow Cooker Beef Stew
- Total Time: 6 hours 10 minutes
- Yield: 10–12 servings 1x
Description
Seared chunks of tender beef, baby potatoes & carrots in a rich, savory and herbaceous broth make Slow Cooker Beef Stew a comfort food classic. It’s an economical and crazy delicious meal! Serve it with a green salad and some homemade biscuits.
Ingredients
- 2.5 lb chuck roast, cut into 1 1/2″ cubes
- 3 Tablespoons avocado oil
- salt and pepper, to taste
- 3 lbs. baby potatoes, halved
- 1 lb. baby carrots
- 2 red onions, minced
- 6 cups beef broth
- 2 cups V-8
- 2 Tablespoons Worcestershire
- 2 Tablespoons beef base (like Better than Bouillon)
- 2 Tablespoons minced garlic
- 3 Tablespoons dried parsley
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 teaspoon dried tarragon
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon celery seed
- 3 bay leaves
- 1/4 cup cornstarch
- 1/2 cup COLD water
Instructions
- Cut your chuck roast into bite-size cubes.
- Pat the meat cubes dry with a paper towel (moisture inhibits browning) before attempting to brown them.
- Heat the oil to medium high in a skillet and brown the meat in batches, so you have plenty of room to allow moisture evaporation and achieve good browning. And, for maximum flavor, I’m talking about BROWNing, here. No grey or pale beef. You want deep brown color that shows caramelization has happened. It’s called the Maillard reaction. It’s the chemical reaction that happens between the amino acids and sugars in the meat when you heat them. And that reaction creates flavor.
- Place the browned meat into an 8 quart slow cooker (smaller won’t be big enough) along with the halved potatoes, baby carrots and minced onion. Stir the meat and veggies to evenly distribute them throughout the mixture.
- Add the Worcestershire, beef base and all the herbs.
- Now add the liquids. Pour the beef stock and V‑8 over the meat and vegetables, into the slow cooker. It will be VERY full.
- Put the lid on the slow cooker and set to low.
- Cook the beef stew on low for 6 to 8 hours or until the meat and vegetables are fork tender.
- Whisk the cornstarch and COLD water together in a measuring cup. The water must be very cold or the cornstarch will make lumps in your stew. Whisk until all the cornstarch has dissolved into the water.
- Pour the cornstarch slurry into the slow cooker, stirring until it is distributed evenly throughout the stew.
- Turn the slow cooker to high and allow the stew to continue cooking and thicken for about 15 minutes.
- Serve.
- Prep Time: 10 min
- Cook Time: 6 hours
- Category: Soup, Stew, Main Dish
- Method: slow cooker
- Cuisine: American
About Glenda
I believe cooking from scratch doesn’t have to be complicated and that YOU can do it. My simple recipes, tutorials, and cooking tips will help you get weeknight dinners on the table with less stress. Forget takeout or the drive-thru. Let me show you how to make homemade easy. Read more...
