Slow Cooker Beef Stew – Easy 8-Hour Comfort Dinner

There is nothing quite like walking in the door after a long day to the smell of beef stew that has been quietly bubbling away for hours. This slow cooker version takes the classic Sunday-dinner dish and makes it a set-it-and-forget-it affair, with chunks of chuck roast so tender they fall apart under a spoon and vegetables that soak up every bit of savory gravy.

The secret here is a quick 12-minute sear before everything goes into the crock. That browning step builds the deep, roasted flavor that separates a great stew from a watery one, and it is the only real work you will do all day. From there, the slow cooker handles the rest while you get on with your life.

This recipe makes a generous pot that feeds six hungry people, and it gets even better the next day. Serve it with crusty bread, over egg noodles, or straight from the bowl with a sprinkle of fresh parsley.

About the Ingredients

3 lb (1.36 kg) beef chuck roast, cut into 1 1/2-inch cubes

Chuck is the ideal cut because its marbling melts into tenderness. If unavailable, use beef round or bottom sirloin, but add 1 extra hour of cooking time.

2 tsp kosher salt, plus more to taste

Kosher salt seasons more evenly than table salt. If using fine table salt, reduce to 1 1/2 tsp.

1 tsp freshly ground black pepper

Fresh-cracked pepper has far more aroma than pre-ground. A coffee grinder works in a pinch for cracking whole peppercorns.

3 tbsp all-purpose flour

Flour thickens the braising liquid into gravy. For a gluten-free version, swap in 1 1/2 tbsp cornstarch whisked into 3 tbsp cold water at the end.

2 tbsp olive oil

Use a neutral, high-smoke-point oil for searing. Avocado oil or canola both work and brown the beef just as well.

1 large yellow onion, cut into 1-inch chunks

Yellow onions turn sweet and jammy when slow-cooked. Sweet onions are a fine substitute if you want a milder flavor.

3 medium carrots, peeled and cut into 1-inch rounds

Look for firm carrots without cracks. If using baby carrots, leave them whole and add 30 minutes to the cook time.

1 lb (450 g) baby Yukon Gold potatoes, halved

Yukon Golds hold their shape better than russets in a long braise. Red potatoes are an excellent substitute.

3 tbsp tomato paste

Tomato paste adds depth and body. If you only have tomato sauce, use 1/2 cup and reduce the beef broth by the same amount.

1 tbsp Worcestershire sauce

This adds savory umami. Soy sauce or coconut aminos can stand in for a similar effect.

3 cups (720 ml) low-sodium beef broth

Low-sodium lets you control the final seasoning. Chicken broth works in a pinch but gives a lighter flavor.

2 dried bay leaves and 1 tsp dried thyme

Dried herbs hold up to long cooking better than fresh. Fish out the bay leaves before serving.

Tips & Tricks

Do Not Skip the Sear

Browning the beef in batches over medium-high heat (about 400F/205C on an electric skillet) creates the fond that flavors the entire pot. Crowding the pan steams the meat instead of browning it.

Layer Root Vegetables on the Bottom

Potatoes and carrots sit under the beef so they cook evenly and do not turn to mush. This also keeps the meat from scorching on the hot crock surface.

Thicken at the End, Not the Start

Whisking a flour slurry into the finished stew and cooking 15 minutes on high gives you control over the final consistency. Adding too much thickener early can make the stew gluey.

Step-by-Step Instructions

1. Pat and Season the Beef

Pat the cubed chuck dry with paper towels, then toss with 2 tsp kosher salt and 1 tsp black pepper. Drying the surface is what allows a proper crust to form during searing.

2. Sear in Batches

Heat 1 tbsp olive oil in a large skillet over medium-high heat (about 400F/205C) until it shimmers. Sear half the beef for 3 to 4 minutes per side until deeply golden brown, then transfer to the slow cooker. Repeat with the remaining oil and beef.

3. Bloom the Aromatics

Lower the skillet to medium heat (about 350F/175C) and cook the onion for 4 minutes until softened and translucent at the edges. Stir in the tomato paste and flour and cook for 1 minute until the paste darkens to a brick red.

4. Deglaze the Pan

Pour in the Worcestershire sauce and 1/2 cup of the beef broth, scraping up every browned bit with a wooden spoon. Simmer for 2 minutes until the liquid reduces slightly and smells savory, then pour it all into the slow cooker.

5. Layer the Vegetables

Add the carrots and potatoes to the slow cooker, then pour in the remaining broth and tuck in the bay leaves and thyme. The liquid should come about three-quarters of the way up the ingredients, not cover them completely.

6. Slow Cook on Low

Cover and cook on low for 8 hours or on high for 4 to 5 hours. The stew is done when the beef shreds easily with a fork and reaches an internal temperature of at least 205F (96C) for fall-apart tenderness.

7. Thicken the Gravy

Remove the bay leaves. Whisk 1 tbsp flour with 2 tbsp cold water and stir it into the stew, then cook uncovered on high for 15 minutes until the gravy coats the back of a spoon. Taste and adjust salt.

8. Rest and Serve

Turn off the slow cooker and let the stew rest for 10 minutes so the gravy settles. Ladle into bowls and scatter with fresh parsley if you like.

Delicious Variations

Red Wine Beef Stew

Replace 1 cup of beef broth with dry red wine and add it to the skillet after the tomato paste to deglaze for a deeper, more complex sauce.

Mushroom and Herb Stew

Add 8 oz sliced cremini mushrooms in the last hour and stir in 1 tbsp chopped fresh rosemary for an earthy, vegetarian-leaning flavor profile.

Smoky Chipotle Stew

Stir in 1 minced chipotle pepper in adobo with the broth for a gentle smoky heat that pairs beautifully with the sweet carrots.

How to Store Slow Cooker Beef Stew

Frequently Asked Questions

Give this slow cooker beef stew a spot in your weekly rotation and let the crock do the heavy lifting. If you make it, snap a photo and let me know how your family liked it in the comments below.

Slow Cooker Beef Stew

This Slow Cooker Beef Stew delivers fork-tender chuck and vegetables in a rich gravy with just 20 minutes of hands-on work before it simmers all day.

★★★★½ 4.8 (214 ratings)

20 minPrep time480 minCook time6Servings412 kcalCalories

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🧂 Ingredients

• 3 lb (1.36 kg) beef chuck roast, cut into 1 1/2-inch cubes
• 2 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper
• 3 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 large yellow onion, cut into 1-inch chunks
• 3 medium carrots, peeled and cut into 1-inch rounds
• 1 lb (450 g) baby Yukon Gold potatoes, halved
• 3 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 3 cups (720 ml) low-sodium beef broth
• 2 dried bay leaves and 1 tsp dried thyme

📋 Instructions

1. 1Pat and Season the Beef — Pat the cubed chuck dry with paper towels, then toss with 2 tsp kosher salt and 1 tsp black pepper. Drying the surface is what allows a proper crust to form during searing.
2. 2Sear in Batches — Heat 1 tbsp olive oil in a large skillet over medium-high heat (about 400F/205C) until it shimmers. Sear half the beef for 3 to 4 minutes per side until deeply golden brown, then transfer to the slow cooker. Repeat with the remaining oil and beef.
3. 3Bloom the Aromatics — Lower the skillet to medium heat (about 350F/175C) and cook the onion for 4 minutes until softened and translucent at the edges. Stir in the tomato paste and flour and cook for 1 minute until the paste darkens to a brick red.
4. 4Deglaze the Pan — Pour in the Worcestershire sauce and 1/2 cup of the beef broth, scraping up every browned bit with a wooden spoon. Simmer for 2 minutes until the liquid reduces slightly and smells savory, then pour it all into the slow cooker.
5. 5Layer the Vegetables — Add the carrots and potatoes to the slow cooker, then pour in the remaining broth and tuck in the bay leaves and thyme. The liquid should come about three-quarters of the way up the ingredients, not cover them completely.
6. 6Slow Cook on Low — Cover and cook on low for 8 hours or on high for 4 to 5 hours. The stew is done when the beef shreds easily with a fork and reaches an internal temperature of at least 205F (96C) for fall-apart tenderness.
7. 7Thicken the Gravy — Remove the bay leaves. Whisk 1 tbsp flour with 2 tbsp cold water and stir it into the stew, then cook uncovered on high for 15 minutes until the gravy coats the back of a spoon. Taste and adjust salt.
8. 8Rest and Serve — Turn off the slow cooker and let the stew rest for 10 minutes so the gravy settles. Ladle into bowls and scatter with fresh parsley if you like.

👨‍🍳 Chef's Note: For the deepest flavor, sear the beef the night before and refrigerate it, then load the slow cooker in the morning. The stew will taste like it cooked for two days.

Servings: 6

Cuisine: American

Course: Dinner

Nutrition (per serving): 412 kcal · 38g protein · 24g carbs · 19g fat