Slow cooker beef stew is the ultimate comfort food—hearty, flavorful, and easy to make. Tender beef, carrots, and potatoes are simmered together with garlic, herbs, and a rich broth, creating a dish that’s as cosy as it is delicious.
This stew is packed with savoury ingredients like beef chuck, onion, and tomato paste, all slow-cooked to perfection, allowing the flavours to meld and deepen over hours. It’s finished off with a handful of peas for a touch of sweetness and colour.
Perfect for dipping crusty bread, ladling over creamy mashed potatoes, or enjoying on its own, this slow cooker beef stew is a simple and satisfying meal for chilly days.
Looking for more easy dinner recipes? You’ll love this quick Gnocchi With Pesto Sauce or this easy Cheesy Baked Rigatoni!
This post was updated on 7th November 2024 with recipe updates and new images.
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Ingredients & Substitutions
The printable recipe card below has the full ingredients list and instructions.
- Beef chuck – a classic choice for stew, as it turns tender after long slow cooking. You can also use blade steak.
- Brown onion – yellow onion or even a red onion can work in a pinch.
- Red wine – gives a rich depth to the stew. You can skip it and add more broth, or try balsamic vinegar (just 1-2 tablespoons) for a hint of sweetness.
- Beef stock – chicken broth or vegetable broth will work, too, though the flavour will be milder.
- Tomato paste – adds flavour and thickness to the sauce. You can use half the amount if you have double-concentrate paste.
- Worcestershire Sauce – adds some depth to the sauce. It can be left out if you don’t have any.
- Garlic – garlic powder works if you’re out of fresh garlic.
- Dried oregano – Italian seasoning or thyme can be used instead.
- Bay leaf – to add flavour but it can be left out.
- Frozen peas – fresh peas work as well or swap in green beans.
How To Make Slow Cooker Beef Stew
Step 1: Heat half the olive oil in a large skillet over medium-high heat. Once hot, add the beef chuck in batches, browning on all sides. Transfer the browned beef to the crock pot.
Step 2: In the same skillet, add the remaining oil and sauté the diced onion until it becomes soft and translucent, about 3-4 minutes. Add the garlic and cook for another minute until fragrant.
Step 3: Transfer the onions and garlic to the crock pot with the beef. Add the carrot and potatoes.
Step 4: If you’re using red wine, pour it into the hot skillet, scraping up any browned bits from the bottom of the pan. Let it simmer for a minute to reduce slightly, then pour it into the crock pot. If you’re skipping the wine, just add a bit of broth to deglaze.
Step 5: Mix together the beef stock, tomato paste, Worcestershire sauce, oregano, salt, and pepper. Pour the mixture into the crock pot. Mix everything so the beef is evenly coated in the broth and seasonings. Add the bay leaf.
Step 6: Cover and cook on low for 7-8 hours until the beef is tender and the vegetables are soft.
Step 7: Add the frozen peas 15 minutes before serving. Mix cornstarch with 3 tablespoons of water to thicken the sauce and stir it into the stew.
Serve the beef stew hot with crusty bread, cheesy garlic bread, over mashed potatoes or rice.
What is the Best Beef for Stew in the Slow Cooker?
I love using blade steak for this beef stew because it cooks up tender and practically melts in your mouth! If you like to shop sales, feel free to swap in any other affordable, slow-cooking cuts. Beef chuck or blade steak all work beautifully in this recipe, giving you a stew that’s rich, hearty, and absolutely delicious.
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.
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 beef stock. This adds a lovely, rich flavour to the stew.
How To Store
Refrigerate – Store in an airtight container in the refrigerator for up to 4 days.
Freeze – Beef stew freezes beautifully! Let it cool completely, then freeze in an airtight container for up to three months. When ready to eat, thaw overnight in the fridge and reheat on the stovetop or in the microwave.
Slow Cooker Beef Stew
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 kg beef chuck 2 lbs, cubed
- 1 large brown onion diced
- ½ cup red wine optional, substitute for more broth
- 3 cups beef stock or beef broth
- ¼ cup tomato paste half for double concentrate
- 1 tbsp worcestershire sauce
- 3 cloves garlic
- 1 teaspoon dried oregano
- 2 large carrots peeled and cut into chunks
- 2 large potatoes peeled and quartered
- 1 cup peas frozen
- 1 bay leaf
- 1 tablespoon cornstarch
- salt and pepper to taste
Instructions
- Heat half the olive oil in a large skillet over medium-high heat. Once hot, add the beef chuck in batches, browning on all sides. Transfer the browned beef to the crock pot.
- In the same skillet, add the remaining oil and sauté the diced onion until it becomes soft and translucent about 3-4 minutes. Add the garlic and cook for another minute until fragrant.
- If you're using red wine, pour it into the hot skillet, scraping up any browned bits from the bottom of the pan. Let it simmer for a minute to reduce slightly, then pour it into the crock pot. If you're skipping the wine, just add a bit of broth to deglaze.
- Mix together the beef stock, tomato paste, Worcestershire sauce, oregano, salt and pepper. Pour into the crock pot. Mix everything together so the beef is evenly coated in the broth and seasonings. Add the bay leaf.
- Cover and cook on low for 7-8 hours until the beef is tender and the vegetables are soft.
- Add the frozen peas 15 minutes before serving. Mix cornstarch with 3 tablespoons of water to thicken the sauce and stir it into the stew.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
