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Slow Cooker Beef Stew (Tender, Thick and Hands-Off)
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Beef stew is the definition of cold-weather comfort food, and the slow cooker does almost all the work. A cheap, tough cut like chuck turns meltingly tender after a long, gentle cook. You'll need a 6-quart slow cooker - and a food thermometer (both on Amazon) helps you check leftovers.
Short answer: coat cubed beef chuck in seasoned flour (brown it if you have time), add onion, garlic, tomato paste, broth, thyme, potatoes and carrots, and cook 8 to 9 hours on low or 4 to 5 on high. Always start with fully thawed meat, fill the cooker between half and two-thirds full, keep the lid on, and refrigerate leftovers within 2 hours.
Slow Cooker Beef Stew
Made for a 6-quart slow cooker, which keeps it in the safe half-to-two-thirds-full range. Cook time is for low; on high, 4 to 5 hours.
Ingredients
Beef
- 2 1/2 pounds (1.1 kg) boneless beef chuck roast, fully thawed, cut into 1 1/2-inch cubes
- 1/4 cup (30 g) all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable or olive oil
Stew
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups (480 ml) beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 1/2 pounds (680 g) Yukon Gold potatoes, cut into 1 1/2-inch chunks
- 4 medium carrots, cut into 1-inch pieces
- 1 cup (140 g) frozen peas (optional, added at the end)
Instructions
- Pat the beef dry. In a large bowl, toss it with the flour, salt and pepper until coated.
- Optional but worth it: heat the oil in a large skillet over medium-high heat and brown the beef in two batches, 3 to 4 minutes per batch, turning once. Move it to the slow cooker. (You can skip browning and put the floured beef straight in - it'll still be good.)
- In the same skillet, cook the onion for 3 minutes, then stir in the garlic and tomato paste for 1 minute. Pour in about 1/2 cup of the broth and scrape up the browned bits. Pour it all into the slow cooker.
- Add the rest of the broth, the Worcestershire sauce, thyme and bay leaves. Put the potatoes and carrots on top. The cooker should be between half and two-thirds full.
- Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the beef is fork-tender. If you can, start on high for the first hour, then switch to low. Keep the lid on.
- Remove the bay leaves. Stir in the frozen peas and let them heat through for 5 minutes. Taste and add salt and pepper.
- Too thin? Stir 1 tablespoon cornstarch into 2 tablespoons cold water, stir it into the stew, and cook on high, covered, for 15 minutes.
Slow cooker safety, the short version
A slow cooker is very safe when you use it the way it's meant to be used. Clemson University's Home & Garden Information Center sums up the rules:
- Thaw meat first. Always defrost meat before it goes in. Frozen chunks take too long to get out of the danger zone.
- Fill it half to two-thirds full. Too little or too much and it won't heat evenly.
- Keep the lid on. Only lift it to stir or check doneness - each peek lets heat out.
- Start on high if you can. Clemson suggests the highest setting for the first hour, then the recipe's setting.
- Power outage while you're out? Throw the food away, even if it looks done.
To brown or not to brown?
Browning isn't needed for safety - it's all about flavor. Searing the floured beef builds a deeper, richer gravy, and scraping up the browned bits with a splash of broth carries that into the stew. Short on time? Skip it; the flour still thickens the stew.
Best cut and how to know it's done
- Chuck is the best stew meat - it's marbled with connective tissue that melts over a long cook. Lean cuts like round get dry and stringy.
- Cut big pieces - about 1 1/2 inches - so they don't fall apart.
- It's done when it's fork-tender. If it's still chewy, it needs more time, not less. Low and slow is the whole point.
Leftovers
- Refrigerate within 2 hours of cooking, in shallow covered containers.
- Eat within 3 to 4 days, or freeze it in portions.
- Don't reheat it in the slow cooker - it heats too slowly. Warm it on the stove or in the microwave until steaming hot (165 °F). Potatoes can get a little soft after freezing; that's fine in a stew.
Easy variations
- Red wine: swap 1 cup of the broth for dry red wine.
- Mushrooms: add 8 ounces of halved mushrooms with the vegetables.
- Parsnips or turnips work in place of some of the carrots and potatoes.
Want a lighter fall dinner? Try our roasted butternut squash soup.
Frequently asked questions
How long do you cook beef stew in a slow cooker?
8 to 9 hours on low or 4 to 5 hours on high, until the beef is fork-tender.
Can I put frozen beef in the slow cooker?
No - always thaw meat first. Frozen meat takes too long to reach a safe temperature in a slow cooker.
Do I have to brown the beef first?
No, it's optional. Browning adds deeper flavor; the stew is safe and still good without it.
Can I reheat leftovers in the slow cooker?
It isn't recommended. Reheat on the stove or in the microwave until steaming hot, then keep it warm in the slow cooker if you like.
Sources and further reading
- Clemson University HGIC: slow cooker food safety - thaw first, half to two-thirds full, lid on, high for the first hour, power outages, reheating
- University of Maine Cooperative Extension: slow cooker - 8 steps for success and safety - fill level
- Michigan State University Extension: food safety with slow cookers - slow-cooker safety
- Mississippi State University Extension: leftover food safety - 3-4 days, reheat to 165 °F
How this was written: A classic beef stew adapted for the slow cooker. Slow-cooker safety guidance comes from Clemson University's Home & Garden Information Center and University of Maine Cooperative Extension; leftovers from Michigan State University Extension. No nutrition numbers.