Name: Slow Cooker Beef Stew (Tender Beef, Potatoes, And Carrots)
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 6
Cuisine: American

Bowl of slow cooker beef stew with tender beef, potatoes, carrots, green beans, corn, and peas

This slow cooker beef stew is the dinner you want waiting for you at the end of a long day. Beef chuck cooks low and slow until it falls apart at the touch of a fork, while potatoes and carrots soak up a rich, savory broth. There is no babysitting, no last-minute rush, and almost no cleanup. Brown the beef, load the slow cooker in the morning, and dinner is done when you walk in the door.

If you love set-it-and-forget-it dinners, pair this stew with Slow Cooker Beef Chili and Slow Cooker Chicken Tortilla Soup for a week of slow cooker meals that practically cook themselves.

Why This Recipe Works

Beef chuck is the right cut: Its connective tissue melts into gelatin during the long cook, giving tender meat and a broth with real body.
Browning builds flavor: A quick sear adds deep, savory notes that no amount of seasoning alone can match.
The slow cooker does the timing: Eight hours on LOW turns tough beef tender without drying it out or scorching the pot.
A flour-thickened finish: A short cornstarch slurry at the end gives a glossy, spoon-coating broth instead of a thin soup.

Ingredients

2 lb (900 g) beef chuck, cut into 1 1/2-inch (4 cm) cubes
1 teaspoon (6 g) fine salt, plus more to taste
1/2 teaspoon (1 g) black pepper
1/4 cup (30 g) all-purpose flour
2 tablespoons (30 ml) vegetable oil
1 large yellow onion (about 8 oz / 225 g), chopped
3 cloves garlic, minced
4 cups (960 ml) beef broth
2 tablespoons (30 g) tomato paste
1 tablespoon (15 ml) Worcestershire sauce
1 teaspoon (2 g) dried thyme
2 bay leaves
1 1/2 lb (680 g) baby potatoes, halved
4 medium carrots (about 12 oz / 340 g), cut into 1-inch (2.5 cm) pieces
2 tablespoons (16 g) cornstarch mixed with 2 tablespoons (30 ml) cold water
2 tablespoons chopped fresh parsley, for serving

(full list in card)

Photo note: the primary photo shows the stew with green beans, corn, and peas as well; this recipe’s vegetables are potatoes and carrots.

Irish-style beef stew with beef, potatoes, and carrots

How to Make Slow Cooker Beef Stew

Step 1: Brown the beef

Toss the beef cubes with the salt, pepper, and flour. Heat the oil in a large skillet over medium-high heat and sear the beef in batches until browned on two sides, about 2 to 3 minutes per batch. Transfer the beef to the slow cooker as you go.

Step 2: Build the broth

In the same skillet, cook the onion for 3 minutes, then add the garlic and cook 30 seconds more. Stir in the beef broth, tomato paste, Worcestershire sauce, and thyme, scraping up the browned bits from the pan. Pour this over the beef and add the bay leaves.

Step 3: Load and cook low and slow

Add the potatoes and carrots to the slow cooker and stir to combine. Cover and cook on LOW for 8 hours or on HIGH for 4 hours, until the beef is fork-tender and the vegetables are soft.

Step 4: Thicken and serve

Remove the bay leaves. Stir in the cornstarch slurry, cover, and cook on HIGH for 15 minutes, until the broth thickens and turns glossy. Taste, adjust the salt, and serve topped with parsley.

Tips

Do not skip the sear: It takes 10 minutes and is the difference between a good stew and a great one.
Cut the vegetables large: Small pieces turn to mush over 8 hours; 1-inch (2.5 cm) chunks hold their shape.
Keep the lid on: Every peek lets out heat and can add 20 to 30 minutes to the cook time.
For a richer broth: Swap 1 cup (240 ml) of the beef broth for a dry red wine when building the broth.

Storage

Refrigerate the stew in an airtight container for up to 4 days; it tastes even better the next day. Freeze for up to 3 months and thaw overnight in the fridge. Reheat gently on the stove over medium-low heat, adding a splash of broth if the stew has thickened too much.

Frequently Asked Questions

Can I skip browning the beef?

Yes, the stew will still cook through, but the flavor will be noticeably flatter. If you are short on time, brown just half the beef; you will still get much of the benefit.

Why is my beef still tough?

It almost always needs more time, not less. Tough beef in a slow cooker means the connective tissue has not fully broken down yet; cook for another hour on LOW and check again.

Can I cook this on HIGH only?

Yes, 4 hours on HIGH works well. The beef will be tender, though the broth may be slightly less rich than the 8-hour LOW version.

What should I serve with beef stew?

Crusty bread for scooping up the broth is the classic choice. It also pairs well with buttered egg noodles or a simple green salad.

Recipe Card

Recipe: Slow Cooker Beef Stew. Prep: 20 minutes | Cook: 8 hours on LOW | Total: 8 hours 20 minutes | Servings: 6 | Calories: 420 per serving (estimated)

Ingredients (US + metric): as listed above.

Instructions: 1. Toss the beef with salt, pepper, and flour. Sear in batches in hot oil until browned, then transfer to the slow cooker. 2. Cook the onion in the same skillet, add the garlic, then stir in the broth, tomato paste, Worcestershire sauce, and thyme, scraping up the browned bits. Pour over the beef and add the bay leaves. 3. Add the potatoes and carrots. Cover and cook on LOW for 8 hours or on HIGH for 4 hours, until the beef is fork-tender. 4. Remove the bay leaves, stir in the cornstarch slurry, and cook on HIGH for 15 minutes until thickened. Adjust salt and serve with parsley.

Notes: Nutrition (estimated per serving): 420 calories, 16 g fat, 32 g carbohydrates, 4 g fiber, 6 g sugar, 34 g protein, 780 mg sodium. Values are estimates and will vary with the exact ingredients used.

Keywords: slow cooker beef stew, easy beef stew slow cooker, beef stew with potatoes and carrots, crockpot beef stew, hearty beef stew