Slow Cooker Beef Stew

A warm, rich homemade beef stew is the best way to end those colder Autumn or Winter days. Left to simmer in a Dutch oven on the stove or in a slow cooker the meat will be tender and melt in your mouth delicious. Hearty flavours come from the rich gravy, which is perfectly paired with crispy roasted vegetable and puff pastry.

a hearty beef stew with puff pastry topping filled with rich gravy and roasted veges

This post contains affiliate links, which means I make a small commission at no extra cost to you. You can read my full disclosure here.

The aroma from this meal is sensational, the house is filled with the rich flavours of a warm, comforting stew. Easy dishes like these allow time for baking delicious treats like my favourite chocolate chip cookies, apple crumble or banana choc muffins.

This homemade slow cooker beef stew is restaurant quality without the price tag. My favourite kind of meal. This recipe was inspired by a favourite meal served in our hometown. Sean and I first had this on our 2nd year anniversary, and it was divine. Now we enjoy it a lot more often for a fraction of the price.

Visit your local butcher or grocery store to find which cut of meat is the best value for money. Good stewing options are chuck, and blade steak. There are always new ways to save money on groceries and buying cheaper cuts of meat is one of them!

I always use blade steak for this beef stew because my family love the tenderness of the meat. When cooked right, it will be sure to melt in your mouth.

I serve this beef stew alongside roasted vegetables seasoned with my homemade rosemary salt. Its so easy to make and taste so good on everything.

This is the easiest, tastiest beef stew recipe you’ll ever try!

Ingredients For a Homemade Beef Stew

Beef Chuck or Blade Steak – As mentioned above both cuts are affordable stewing options, choose whichever you prefer. 
Tomato paste – I like to use an organic tomato paste from a glass jar.
Worcestershire sauce – Just a splash to add a depth of flavour to the gravy.
Onion – Brown onion, finely diced. 
Salt – A good pinch of salt. This is cooking from scratch and often the ingredients don’t contain and salt. Taste before you serve! 
Garlic – I love to add garlic to everything, the more the better in my opinion. 
Beef broth or stock – Homemade broth would be amazing in this dish but that isn’t always possible so ready-made stock is just fine. If you have bouyon cubes those will work too. 
Basil – Fresh or dried. This is more delicious flavour. If you don’t have basil just add what you have like, parsley, mixed herbs, or oregano.
Parsnip – Cut into small cubes. You could swap this out for carrots. 
Potatoes – Any roasting potatoes will be fine. You can either fry these in a skillet or roast them in the oven. 
Puff Pastry – Store bought works fine here. If you have time why not make your own. This is to go on top of the stew to create a pie! 

How To Prepare and Cook a Beef Stew?

  1. Finely dice the onion and cut up the beef into 1-inch cubes. Peel then cut up the parsnip into small bite size pieces. 
  2. Heat a tablespoon of olive oil in a large frying pan. Add in the onion, parsnip, and dried basil. Cook for 4-5 minutes or until the onion is translucent. 
  3. Add in the beef, beef stock or broth, tomato paste, and Worcestershire sauce. Simmer on the stove top for 5 minutes. 
  4. Transfer the beef stew to a slow cooker or Dutch oven. Cook on low for 6-8 hours or until the meat is tender and falling apart. 
  5. When there is an hour cooking time left, prepare the potatoes for roasting. Heat the oven to 180 degrees. 
  6. Wash and cut the potatoes into 2-inch cubes. Place on a lined roasting dish with a drizzle of olive oil, salt, and pepper. Roast for 30-40 minutes or until golden. 
  7. Slice the puff pastry into 4 squares or circles and brush with an egg or milk. 
  8. Place these on a lined baking tray and bake for 15-20 minutes or until lightly golden brown.
  9. To serve, spoon the beef stew into 4 bowls topped with the roast potatoes and puff pastry. Enjoy!

What is the Best Beef for Stew in the Slow Cooker?

I like to buy what’s on sale at my local store. I always use blade steak for this beef stew because my family love the tenderness of the meat, when it’s cooked right, it will be sure to melt in your mouth. You could also make this stew with lamb shanks but any of these cuts will be delicious to use in this recipe:

  • Chuck
  • Blade
  • Shanks

Should I Add Tomato Paste to Beef Stew?

Yes, don’t skip the tomato paste! It adds flavour and richness to the stew without all the liquid that comes with adding a can of tomatoes. It’s a key component to the gravy.

rich beef stew in bowl with crispy roasted vegetable and puff pastry.

How Do You Make Beef Stew Tender?

The key is cooking the beef on a low heat for a long period of time. Usually, 6-8 hours is a good amount of time for the meat to become tender and delish! Liquid is a key component to getting a moist, tender cooked meat. 

What Liquid Do You Use for Beef Stew?

Beef broth would be best as it’s filled with minerals that are good for our bones and nutrients like vitamins, amino acids, and essential fatty acids. If you don’t have time or the ability to make this, just use ready-made beef stock. This adds a lovely rich flavour to the stew.

Can You Overcook Diced Beef in A Slow Cooker?

Yes, like anything you can overcook it. Don’t put your stew on high in the slow cooker for 6-8 hours as it will overcook. You want to let the meat have time to get tender, while soaking up all the flavour in the gravy. 

If you are cooking this beef stew in a Dutch oven, pop it on a really love heat or let it cook for 4 hours and see how it goes. Dutch ovens keep their heat well so it’s important to not overcook this recipe. 

This homemade beef stew recipe is a great base for many variations. Take it and make it your own. Add in vegetables your family enjoys. Create a full pie – crust and all. Add in new spices and herbs. Try different meat cuts. I imagine ribs would taste delightful too. 

Share your ideas below, I would love to try some new ideas. 

More tasty recipes you’ll love:

Yield: 4 Serves

Homemade Slow Cooker Beef Stew

Homemade Slow Cooker Beef Stew

A warm, rich homemade beef stew is the best way to end those colder Autumn or Winter days. Left to simmer in a Dutch oven on the stove or in a slow cooker the meat will be tender and melt in your mouth delicious. Hearty flavours come from the rich gravy, which is perfectly paired with crispy roasted vegetable and puff pastry.

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes

Ingredients

  • 650g beef chuck or blade steak
  • 1/4 cup tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 large brown onion
  • 1/2 tsp salt
  • 3 cloves garlic
  • 1 1/2 cups beef broth or stock
  • 1 tbsp basil
  • 1 parsnip
  • 4 large potatoes
  • 300g puff pastry
  • 4 tbsp olive oil

Instructions

    1. Finely dice the onion and cut up the beef into 1-inch cubes. Peel then cut up the parsnip into small bite size pieces.
    2. Heat a tablespoon of olive oil in a large frying pan. Add in the onion, parsnip, and dried basil. Cook for 4-5 minutes or until the onion is translucent.
    3. Add in the beef, beef stock or broth, tomato paste, and Worchester sauce. Simmer on the stove top for 5 minutes.
    4. Transfer the beef stew to a slow cooker or Dutch oven. Cook on low for 6-8 hours or until the meat is tender and falling apart.
    5. When there is an hour cooking time left, prepare the potatoes for roasting. Heat the oven to 180 degrees.
    6. Wash and cut the potatoes into 2-inch cubes. Place on a lined roasting dish with a drizzle of herbs, olive oil, salt, and pepper. Roast for 30-40 minutes or until golden.
    7. Slice the puff pastry into 4 squares or circles and brush with an egg or milk.
    8. Place these on a lined baking tray and bake for 15-20 minutes or until lightly golden brown.
    9. To serve, spoon the beef stew into 4 bowls topped with the roast potatoes and puff pastry. Enjoy!

Notes

  • I always use blade steak for this beef stew because my family love the tenderness of the meat. When cooked right, it will be sure to melt in your mouth. You could also make this stew with lamb shanks. Any of these cuts will be delicious to use in this recipe: Chuck, Blade, Shanks.
  • Don’t skip the tomato paste! It adds flavour and richness to the stew without all the liquid that comes with adding a can of tomatoes. It’s a key component to the gravy.
  • The key to making the meat tender is cooking the beef on a low heat for a long period of time. Usually, 6-8 hours is a good amount of time for the meat to become tender and delish! I also find liquid is a key component to getting a moist, tender cooked meat.
  • Beef broth would be best to use in this dish as it’s filled with minerals that are good for our bones and nutrients like vitamins, amino acids, and essential fatty acids. If you don’t have time or the ability to make this, just use ready-made beef stock. This adds a lovely rich flavour to the stew.
  • Like anything you can overcook it. Don’t put your stew on high in the slow cooker for 6-8 hours as it will overcook. You want to let the meat have time to get tender, while soaking up all the flavour in the gravy. If you are cooking this beef stew in a Dutch oven, pop it on a really love heat or let it cook for 4 hours and see how it goes. Dutch ovens keep their heat well so it’s important to not overcook this recipe.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 348Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 77mgSodium: 669mgCarbohydrates: 25gFiber: 3gSugar: 6gProtein: 26g

Estimated nutrition information is provided as a courtesy and is not guaranteed.

Did you make this recipe?

Please consider leaving a 5 star review if you enjoyed this recipe! Don't forget to share this recipe to Pinterest for later!

Similar Posts

Leave a Reply

Your email address will not be published.