What you need for slow cooker beef stew
Beef stew is one of the most forgiving slow cooker meals. A few pounds of tough beef, root vegetables and broth cook down into tender meat and a savory sauce with little attention. The ingredients below serve about six.
- 2 to 3 pounds beef chuck roast, cut into 1.5-inch cubes
- 2 tablespoons oil for browning
- Salt and black pepper
- 2 tablespoons flour (optional, to coat the beef)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 4 medium carrots, cut in thick pieces
- 1 to 1.5 pounds potatoes (Yukon gold or red), cut in large chunks
- 1/2 cup frozen peas (optional, added at the end)
- Cornstarch slurry (2 tablespoons cornstarch plus 2 tablespoons cold water), if you want it thicker
Which beef is best for slow cooker stew?
Chuck roast is the usual recommendation. It has marbling and connective tissue that soften into tender pieces over several hours. Packages labeled “stew meat” are convenient, but they can be a mix of trimmings with uneven texture; cutting your own cubes from a chuck roast gives more consistent results. Very lean cuts, such as round, can end up drier. For more on what works and what does not, see our guide to steak cuts in the slow cooker.
Directions
- Season and brown the beef. Pat the cubes dry, season with salt and pepper, and toss with flour if using. Brown in batches in a hot skillet so the meat sears instead of steams. This is optional, but it adds a lot of flavor.
- Soften the aromatics. In the same pan, cook the onion for a few minutes, add garlic and tomato paste for a minute, then pour in a splash of broth and scrape up the browned bits.
- Fill the slow cooker. Add the beef, onion mixture, broth, Worcestershire, thyme and bay leaves. Place the carrots and potatoes on top or around the meat.
- Cook. Cover and cook on low for roughly 8 hours or on high for roughly 4 to 5 hours, until the beef is fork-tender and the vegetables are soft. Timing varies by cooker, so check toward the early end the first time.
- Finish. Remove the bay leaves. For a thicker stew, stir in the cornstarch slurry, cover, and cook on high for 15 to 20 minutes. Stir in peas at the end, if using, and adjust salt.
How to add flavor to beef stew
- Brown the meat and use tomato paste. Both add depth that a no-sear version lacks.
- Add umami ingredients. Worcestershire, a splash of soy sauce, or a spoonful of Dijon mustard.
- Use red wine for part of the liquid. Replace up to a cup of broth if you like.
- Season at the end. Slow cooking mellows seasoning, so taste and adjust before serving.
- Finish with fresh herbs or a little vinegar. Parsley or a teaspoon of red wine vinegar can brighten the pot.
Can you overcook beef stew?
Yes, to a point. Chuck is forgiving, but after many hours beyond done the meat can turn mushy and the vegetables can break apart. Cutting vegetables into larger chunks helps them hold up through a long workday cook. If your cooker runs hot, start checking earlier.
Is a slow cooker the same as a Crock-Pot?
Crock-Pot is a brand name that has become a common way to refer to slow cookers in general. For this recipe, any slow cooker with low and high settings works, though sizes differ. A 5- to 6-quart model fits this amount comfortably.
Make-ahead, storage and variations
Beef stew often tastes better the next day. Cool it promptly and refrigerate in sealed containers, or freeze portions. Note that potatoes can change texture after freezing, so some cooks leave them out of batches meant for the freezer.
Variations to try:
- Swap potatoes for parsnips or sweet potatoes
- Add mushrooms or green beans
- Use a Tuscan-style seasoning with rosemary, white beans and kale
- Add a splash of dark beer in place of some of the broth
If you enjoy bone-in braises, our slow cooker beef ribs and oxtail recipes use similar techniques.