Name: Slow Cooker Beef Stew
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Ingredients: 3 pounds chuck roast (cut into 1 ½-inch cubes); Salt and pepper (to taste); 1 large onion (chopped into big pieces); 2 carrots (cut into big chunks); 3 russet potatoes (cut into big chunks); 3 cups beef broth; 3 tablespoons tomato paste; 1 cup red wine; 2 bay leaves; 2 tablespoons Worcestershire sauce; 1 teaspoon thyme; Fresh herbs (for serving)

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My favorite part of Slow Cooker Beef Stew is how the beef gets so tender it falls apart with just a fork. The carrots and potatoes turn soft, and the gravy gets rich, savory, and deeply flavorful while everything cooks low and slow. Every bite feels hearty and comforting, exactly what you crave on cold nights.

A bowl of Slow Cooker Beef Stew with tender chunks of meat, potatoes, and vegetables, garnished with fresh herbs, served on a white plate with a fork and knife beside it. — Slow Cooker Beef Stew. Photo Credit: Hungry Cooks Kitchen.

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I make this for Sunday meal prep, weeknight family dinners, and cold winter nights when I need classic comfort food that’s hearty and warming. It’s one-pot, hands-off cooking that feeds a family without stress and reheats beautifully for next-day lunches. The stew stays fresh in the fridge for 3 to 4 days or in the freezer for 3 to 4 months.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

Ingredients for Slow Cooker Beef Stew are arranged on a counter, including labeled bowls of chuck roast, potatoes, carrots, onion, broth, red wine, tomato paste, spices, and sauces. — Slow Cooker Beef Stew Ingredients. Photo Credit: Hungry Cooks Kitchen.

How to Make Slow Cooker Beef Stew with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

I love how hands-off this easy slow cooker beef stew recipe is, and you’ll have dinner ready with minimal effort.

Season Beef Cubes

First off, you need to start with cubed beef. I usually use chuck roast in this recipe, but you can also use other cuts of beef like sirloin, round, or brisket if that’s what you have on hand.

Cut the meat evenly into 1-inch cubes using a sharp chef’s knife. Then, season them generously with salt and ground black pepper.

Don’t shy away, because you need that generous amount of seasoning; it builds flavor into every piece of stew meat before it cooks.

Put Everything in the Slow Cooker

Place the seasoned beef, chopped onions, chunked large carrots, and diced potatoes into your slow cooker. I use a programmable slow cooker with up to an 8-quart capacity, which is great when I’m making big batches for the week.

For prepping veggies, you can go with a sharp knife, but I prefer using a mandoline slicer, which makes dicing them uniformly a breeze.

Add the Liquids and Seasonings

Pour in the beef broth, then add the tomato paste, red wine, bay leaves, Worcestershire sauce, and thyme.

Stir gently to combine so the tomato paste dissolves into the liquid. The wooden spoon makes it easy to mix everything without scratching your slow cooker insert.

Cook Low and Slow

Cover and cook on low for 8 hours, or until the beef is tender and the vegetables are soft. The long cooking time breaks down the chuck roast into tender, shreddable pieces.

Chunks of raw beef, potatoes, carrots, onions, bay leaf, and broth in a slow cooker—everything you need for a hearty Slow Cooker Beef Stew. — Cook on low for 8 hours (or until tender). The long cooking time breaks down the beef chuck roast.

Finish and Serve

Remove the bay leaves, garnish with fresh herbs, like extra thyme or chopped parsley, and serve warm with crusty bread or over mashed potatoes for an even heartier meal. The stew thickens slightly as it cools.

Enjoy!

Slow Cooker Beef Stew

Slow Cooker Beef Stew is my go-to when I need dinner handled without standing over the stove, especially on cold winter days. Chuck roast becomes melt-in-your-mouth tender while potatoes and carrots soak up all the rich, savory gravy. It's perfect for Sunday meal prep and weeknight dinners since it feeds a family and reheats beautifully for next-day lunches. The stew stays fresh in the fridge for 3 to 4 days or in the freezer for 3 to 4 months.

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Prep Time: 10

Cook Time: 8

Total Time: 8 10

Course: Dinner, Lunch, Main Course

Cuisine: American

Keyword: Slow Cooker Beef Stew

Servings:

Calories: 421kcal

Author: Mandy Applegate

Equipment

Ingredients

3 pounds chuck roast cut into 1 ½-inch cubes
Salt and pepper to taste
1 large onion chopped into big pieces
2 carrots cut into big chunks
3 russet potatoes cut into big chunks
3 cups beef broth
3 tablespoons tomato paste
1 cup red wine
2 bay leaves
2 tablespoons Worcestershire sauce
1 teaspoon thyme
Fresh herbs for serving

US Customary – Metric

Instructions

Season the beef cubes generously with salt and pepper.
3 pounds chuck roast, Salt and pepper
Place the beef, onions, carrots, and potatoes into the slow cooker.
1 large onion, 2 carrots, 3 russet potatoes
Pour in the beef broth, then add the tomato paste, red wine, bay leaves, Worcestershire sauce, and thyme. Stir gently to combine.
3 cups beef broth, 3 tablespoons tomato paste, 1 cup red wine, 2 bay leaves, 2 tablespoons Worcestershire sauce, 1 teaspoon thyme
Cover and cook on low for 8 hours, or until the beef is tender and the vegetables are soft.
Remove the bay leaves, garnish with fresh herbs, and serve warm.
Fresh herbs

Video

Notes

I’ve made this easy beef stew recipe dozens of times, and these tips help me get perfect results every time.

Brown the beef first for a deeper flavor: If you have an extra 10 minutes, sear the beef cubes in a large skillet over high heat before adding them to the slow cooker for a richer, more caramelized taste.

Cut vegetables into large chunks: Keep them around 1 to 2 inches thick so they don’t turn mushy after 8 hours of cooking. You can also add extra veggies like chopped parsnips, mushrooms, celery, or frozen peas.

Use a good red wine: Choose something you’d actually drink, like a Cabernet Sauvignon or Merlot, because the flavor concentrates as it cooks.

Don’t lift the lid while cooking: Every time you open the slow cooker, you add 15 to 20 minutes of cooking time and let valuable steam escape.

Thicken the broth if needed: If the stew seems too thin after cooking, mix 2 tablespoons of corn starch with 2 tablespoons of cold water and stir it in, then let it cook on high for 15 minutes.

Store properly: Let the stew cool completely, then transfer to airtight containers and refrigerate for 3 to 4 days or freeze for 3 to 4 months. If frozen, thaw overnight in the fridge, and reheat in the microwave or over the stove.

Nutrition

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How to Store Leftovers

Let the stew cool completely before transferring it to an airtight container. It’ll keep in the fridge for 3 to 4 days and tastes even better the next day, after the flavors have had more time to meld together.

Reheat portions in the microwave or the whole batch in a pot on the stovetop over medium heat, stirring occasionally until warmed through. You might need to add a splash of broth if it’s thickened too much during storage.

For longer storage, freeze it in freezer-safe containers for 3 to 4 months. Don’t fill them up; leave about an inch of space for expansion. Thaw overnight in the fridge before reheating.

What to Serve With Slow Cooker Beef Stew

I serve this with crusty French bread or garlic bread for dipping into the rich broth, or over creamy mashed potatoes for an extra-filling meal. A green salad with vinaigrette cuts through the richness and adds freshness to the plate.

Roasted Brussels sprouts or steamed green beans work well on the side, and buttered egg noodles are perfect for soaking up the gravy. For a complete comfort food spread, add biscuits, cornbread, or sourdough bread alongside the stew.

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About the Author

A woman with long brown hair is smiling and standing with her arms crossed. She is wearing a sleeveless, black and white diamond-patterned dress.

Hey there! I’m Mandy

Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.

She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.

She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.

Slow Cooker Beef Stew

Ingredients You’ll Need