Slow Cooker Beef Stew

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This Slow Cooker Beef Stew is a classic comfort food recipe that is sure to satisfy! The combination of tender chunks of beef, potatoes, carrots, and onions simmering in a flavorful brown gravy makes this easy dinner absolutely irresistible.

White bowl with beef stew.


 

If you looking for a busy weeknight dinner give this beef stew with brown gravy recipe a try. Consider serving it along with a loaf of Cheesy Garlic Bread. If you need your beef stew done in a hurry, you could make this Instant Pot Beef Stew instead.

Slow Cooker filled with beef stew.

Why you’ll love this recipe

  • This Crock Pot Beef Stew is perfect for chilly winter nights, when you want to come home from a busy day to hearty meal waiting for you. Plus, it makes great leftovers for lunch the next day.
  • It’s made with simple ingredients and there’s no pre-cooking involved. It truly couldn’t be easier!
  • Plus, the brown gravy adds amazing flavor that will have your family coming back for second helpings.
  • Even the pickiest of eaters in your house will love this classic comfort food.

Ingredients for CrockPot Beef Stew

For this beef stew with brown gravy recipe, you will need just a few basic ingredients. You most likely already have the seasonings on hand in your pantry, which means you just need the vegetables and roast from the store.

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Ingredients to make CrockPot Stew
  • Beef Chuck Roast or Beef Stew Meat
  • Flour
  • Salt
  • Black Pepper
  • Onion – a large or medium onion will work
  • Garlic
  • Potatoes – Consider Yukon Gold Potatoes
  • Baby Carrots
  • Celery chopped
  • Water
  • Brown Gravy mix
  • Thyme
  • Paprika
  • Worcestershire sauce
  • Bay Leaves
  • Beef Broth

This is just a quick list of the simple ingredients that you need to make the BEST Beef Stew, you can find the full list of ingredients and the amounts needed in the recipe card below.

How to make Beef Stew in Slow Cooker

First, you need to thaw your meat if frozen. Then, trim and cube the beef unless you have purchased pre-cubed or stew meat. Then, place in the slow cooker. You will need at least a four-quart CrockPot. I use my 6, 7, or 8 quarts.

Steps to make stew with gravy
  1. In a small bowl, whisk together the flour, salt and pepper.
  2. Place meat in slow cooker.
  3. Sprinkle flour mixture over meat and stir to coat.
  4. Add onions, garlic, potatoes, carrots and celery.
  5. In a separate bowl, whisk together water, gravy mix, thyme, paprika and worcestershire and pour into slow cooker.
  6. Add bay leaf and beef broth.
  7. Cover, and cook on Low setting for 8 to 10 hours, or on High setting for 4 to 5 hours. Remove bay leaf before serving.

Hint: For easy clean up I recommend spraying your slow cooker well with nonstick cooking spray, or you can use a slow cooker liner.

Substitutions

If you are out of an ingredient and need to make a couple swaps, here are some simple substitutions that you can make.

  • Beef – If you don’t have a beef roast on hand, you can use any type of beef cut into cubes.
  • Broth – Out of beef broth? You can use vegetable broth or even water and bouillon cubes instead.
  • Garlic – I used minced garlic for this recipe, but you could use garlic powder in a pinch.

Variations

Here are a few ways that you can personalize this recipe to suit your family’s tastebuds. This hearty dish is so easy to customize.

  • Spicy – If you love a little heat in your beef stew, add some jalapenos, or even red pepper flakes during the cooking process.
  • Vegetables – You can leave out or add in, any type of vegetable that your family prefers. My family enjoys frozen peas added.
  • Tomatoes – If you prefer a little tomato with your beef stew, add in a can of diced tomatoes, a small amount of tomato paste, or a can of tomato sauce for a little flavor.
  • Red Wine – Add a dash of a dry wine like Pinot Noir or Merlot.

If you want to try a twist on this classic recipe next time give this Guinness Beef Stew recipe a try!

Storage / Freezing

Storage – Leftover beef stew can be stored in an airtight container in the fridge for up to three days.

Reheating – Single servings can be reheated in the microwave on 50% power for 2 to 3 minutes, or you can reheat multiple servings in a saucepan on the stove-top over medium heat for about 5 mins or until it is warm all the way through.

Freezing – I don’t recommend freezing leftover beef stew because the potatoes and carrots become mushy.

White bowl with brown gravy stew

Top tip

If you want to add a little more flavor and texture to your beef stew, you can sear the roast in a hot skillet with a little bit of olive oil to form a nice crust on the meat.

FAQ

Should I brown stew beef before slow cooking?

Brown the meat adds a little flavor, but it’s not necessary, your stew will turn out perfectly without it.

What is the secret to tender beef stew?

Cooking your stew low and slow is the way to get the most tender stew.

Is it better to cook stew on low or high in slow cooker?

Low and slow is the best way, but you could cook it on high if need be.

Other Slow Cooker Dinners

Looking for other slow cooker recipes like this? Try these:

Side Dishes to Consider

These are my favorite dishes to serve with slow cooker beef stew recipe:

Text on image Slow Cooker Beef Stew.
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Slow Cooker Beef Stew

By: Jen CIncyshopper
This Slow Cooker Beef Stew is a classic comfort food recipe that is sure to satisfy! The combination of tender chunks of beef, potatoes, carrots, and onions simmering in a flavorful brown gravy makes this easy dinner absolutely irresistible.
Prep: 15 minutes
Cook: 4 hours
Servings: 10 Servings

Ingredients 

  • 2 pounds Beef Roast , cubed
  • 1/2 cup Flour
  • 2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 large Onion , chopped
  • 1 tsp minced Garlic
  • 1 lb Potatoes cubed
  • 1 lb Baby Carrots
  • 2 stalk Celery, chopped
  • 2 cup Water
  • 1 packet Brown Gravy mix
  • 1/2 tsp Thyme
  • 1 tsp Paprika
  • 1 tbsp Worcestershire sauce
  • 1 Bay Leaves
  • 2 cups Beef Broth

Instructions 

  • Place meat in slow cooker.
  • In a small bowl, whisk together the flour, salt and pepper’
  • Sprinkle flour mixture over meat and stir to coat.
  • Add onions, garlic, potatoes, carrots and celery.
  • In a separate bowl, whisk together water, gravy mix, thyme, paprika and worcestershire and pour into slow cooker.
  • Add bay leaf and beef broth.
  • Cover, and cook on Low setting for 8 to 10 hours, or on High setting for 4 to 5 hours.
  • Remove bay leaf before serving.

Notes

  • Storage – store in an air tight container in the refrigerator for up to 3 days.
  • Freezing – I do not recommend freezing, because the vegetables will become mushy.

Nutrition

Calories: 194kcal, Carbohydrates: 19g, Protein: 22g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 52mg, Sodium: 2074mg, Potassium: 636mg, Fiber: 3g, Sugar: 3g, Vitamin A: 6306IU, Vitamin C: 53mg, Calcium: 286mg, Iron: 3mg
Like this recipe? Rate and comment below!

About Jen Cincyshopper

A lover of food and frugal living. A wife to a wonderful hubby, momma to 5 fun kiddos. Welcome to my blog. You will find REAL TASTY RECIPES. Be sure to subscribe to my email list and follow me on social media, to never miss a recipe.

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20 Comments

    1. Hi Betty! I have been doing more recipes lately with my Instant Pot. To see the ones I have added to my blog, you can search for “Instant Pot” in the search. I have more pressure cooker recipes coming your way this month too.

  1. How many does this recipe feed, and are there usually any leftovers? Trying to decide if i should double it for my family of 4 adults.

  2. hows does the beef stew get thick like in the picture because mine looks like a soup right now it’s very watery

  3. Love this one! Have made it twice and it was enjoyed by a picky husband, a picky mother-in-law and a toddler with only four teeth :)