Slow Cooker Beef Stew

After a bit of searing, this slow cooker beef stew is basically a set and forget situation. Have your crock pot ready!

Slow Cooker Beef Stew in a Bowl

Simply Recipes / Nick Evans

A good beef stew should be in every home cook’s arsenal and this one fits the bill. It should be meaty, packed with vegetables that are tender but not mushy, and have a rich, thick sauce that coats everything. It’s comfort food at its best and perfect for a dinner party, served with good bread and red wine. 

While simmering beef stew in a Dutch oven all day is a thing, using a Crockpot or slow cooker makes this meal almost too easy—you can set it and forget it to some extent. Just be sure to cut your meat and veggies in large enough chunks so they don’t get cooked into oblivion. 

Everyone needs comfort in a bowl at some point in the fall and winter, and this recipe will deliver!

Slow Cooker Beef Stew (Close-Up)

Simply Recipes / Nick Evans

What’s in a Classic Beef Stew?

While there are many versions of beef stew out there, for me it needs big chunks of fork-tender beef coupled with potatoes, carrots, celery, and onions in a rich, thick sauce. For this version, I like to add some parsnips. In short, it should be a complete meal in a bowl. 

The Best Beef for Beef Stew

Chuck roast is the classic cut for beef stew and it’s what I recommend. Instead of the pre-cut beef called stew cuts, I recommend buying a whole piece of beef and cutting it into cubes yourself. Large cuts of beef stay fresher for longer and it will allow you to trim the fat more easily. While some fat is perfectly fine, I like to trim off any large chunks of fat.  

Simple Tip!

Rump roast or any leaner, tougher cut of beef will also work in this stew.

The Vegetables in Beef Stew

Potatoes are essential. I prefer the smaller new potatoes—you can simply cut them in half and toss in without peeling. They become tender, but not overly mushy. 

Slow Cooker Beef Stew

Simply Recipes / Nick Evans

If you use a baking potato, like a russet, peel it first. Also, note that it will break down and get mushy. You could add the potatoes half-way through the cooking time to ensure they don’t get mushy.

Carrots, celery, and onions are all classic stew vegetables. I prefer whole carrots, peeled, and chopped, but you could use baby carrots in a pinch. When it comes to the onion, white or yellow work well. 

Slow Cooker Beef Stew: Tips and Tricks

While this is an easy recipe that relies on a Crockpot or slow cooker to tenderize the beef, there are a few tips and tricks to get the best results.

  • Sear the beef until golden brown before adding it to the Crockpot or slow cooker. This is an extra step, but it’s maybe the most important part of the recipe. The flour that coats the beef gets cooked and helps thicken the sauce. Also, the caramelization on the beef gives the stew a deep, rich flavor that you won’t get otherwise. 
  • Deglaze the skillet. You worked hard to develop flavors by searing the beef. Now add some red wine to help scrape up the browned bits stuck to the skillet! All that good flavor should go into the stew.
  • Thicken the stew slightly with a cornstarch slurry. A thick sauce sticks to the meat and veggies. Add the slurry to the stew at the very end to help it thicken. 
Slow Cooker Beef Stew in a Bowl

Simply Recipes / Nick Evans

Substitutions and Swaps

Stews should be flexible, and you should feel free to take some liberties based on what you have in your fridge. 

  • Any root vegetable does well in the stew. I like parsnips, but rutabaga is fine as well. 
  • In addition to bay leaves, feel free to toss in fresh herbs like a sprig or two of thyme.
  • Add quick cooking veggies like peas near the very end of cooking just to warm them through. 

Serving Suggestions

For me, a good stew should be a meal on its own and should not need much else. My children disagree and prefer to have stew with buttered egg noodles. I’m happy to oblige. 

The other very acceptable side: a big chunk of crusty bread!

Slow Cooker Beef Stew in a Bowl with a Piece on a Spoon

Simply Recipes / Nick Evans

Slow Cooker Recipes to Inspire You 

Slow Cooker Beef Stew

Prep Time 20 mins
Cook Time 6 hrs
Total Time 6 hrs 20 mins
Servings 6 to 8 servings


  • 2 pounds chuck roast, cut into 1-inch chunks

  • 1/4 cup all-purpose flour

  • 1 teaspoon salt, plus more to taste

  • 1/2 teaspoon ground black pepper, plus more to taste

  • 2 tablespoons olive oil

  • 1 medium white onion, chopped

  • 1 cup dry red wine, like Cabernet Sauvignon

  • 3 stalk celery chopped

  • 2 medium parsnips, peeled and chopped

  • 4 medium carrots, peeled and chopped

  • 1 pound new potatoes, halved

  • 3 cloves garlic, quartered

  • 2 bay leaves

  • 4 cups beef stock

  • 2 tablespoons cornstarch

  • 2 tablespoons water

  • Chopped fresh parsley leaves, for garnish


  1. Brown the beef: 

    In a medium bowl, add the beef, flour, salt, and black pepper. Toss to coat the beef evenly with the flour. 

    In a large skillet over medium-high heat, add the oil. Once oil is hot (rippling, but not smoking), add half of the beef and sear for 3 to 4 minutes without stirring it. Flip the beef over and brown the other side, for 3 to 4 minutes. Transfer the seared beef into a bowl. Sear the remaining beef and transfer them into the bowl.

    Bowl of Beef with Flour, Salt, and Black Pepper for Slow Cooker Beef Stew Recipe

    Simply Recipes / Nick Evans

    Beef Seared on Caste Iron Skillet

    Simply Recipes / Nick Evans

  2. Deglaze the skillet: 

    Turn heat down to medium-low and add the onions. Cook for 2 minutes, stirring frequently, to soften them slightly. Add the red wine. Use a wooden spatula to scrape up any brown bits stuck to the skillet.

    Simple Tip!

    If you don’t want to use wine, you can also use beef stock to deglaze the pan with a splash of red wine vinegar for a little acidity.

    Onions and Red Wine in a Caste Iron Skillet for Crockpot Beef Stew

    Simply Recipes / Nick Evans

  3. Cook the stew in the slow cooker:  

    In a large slow cooker, add the celery, parsnips, carrots, potatoes, garlic, bay leaves, and beef stock. Add the browned beef and the onions and red wine from the skillet. Cover and cook on high for 5 to 6 hours or on low for 8 hours.

    Carrots, Celery, Parsnip, and Potatoes in a Slow Cooker for Beef Stew

    Simply Recipes / Nick Evans

    Beef Stew Ingredients in Slow Cooker

    Simply Recipes / Nick Evans

  4. Thicken the stew: 

    The stew is cooked when the meat is fall-apart tender if you grab a piece with a fork. The vegetables will be cooked through and very tender as well. Taste and season the stew to your liking. It might need a pinch of salt and black pepper. 

    In a small bowl, whisk together the cornstarch and water and stir it into the stew to thicken it slightly. It should thicken after 1 to 2 minutes of stirring.

  5. Serve the stew:

    Ladle the beef stew into bowls and garnish them with the parsley.

    This stew keeps and freezes fantastically. Keep it in the fridge for up to 5 days or transfer it to a freezer-safe container and freeze it for up to 3 months. Reheat gently on the stovetop with a splash of water for best results.

    Did you love the recipe? Leave us stars below! 

    Slow Cooker Beef Stew in Slow Cooker (Cooked)

    Simply Recipes / Nick Evans

    Bowl of Beef Stew Next to a Slow Cooker

    Simply Recipes / Nick Evans

Nutrition Facts (per serving)
342 Calories
11g Fat
28g Carbs
29g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 342
% Daily Value*
Total Fat 11g 14%
Saturated Fat 3g 17%
Cholesterol 63mg 21%
Sodium 622mg 27%
Total Carbohydrate 28g 10%
Dietary Fiber 4g 13%
Total Sugars 5g
Protein 29g
Vitamin C 13mg 64%
Calcium 58mg 4%
Iron 4mg 23%
Potassium 796mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.