Slow Cooker Beef Stew is hearty, warm and the ultimate comfort food. Beef, potatoes and veggies cooked in a savory beef broth.
Slow cooker beef stew is one of our go-to meals when the temperature is low outside. There is something so comforting about cozying up with a big bowl of this hearty stew when it’s cold.
This crockpot stew and butterscotch brownies for dessert is my husband’s favorite during the winter months. Whenever I ask for menu input, he always asks for this meal.
HOW TO MAKE SLOW COOKER STEW
- I like to chop all of my veggies before I brown the beef. That way they are ready to go.
- Mix together tomato paste with the beef broth.
- Next heat butter in a large pan. Season beef with salt and pepper and then dredge through flour.
- Add half of the beef in the pan. Cook on each side 3-4 minutes or until browned but not cooked through. Remove from pan and add rest of the beef.
- Add the browned beef to slow cooker. Add chopped vegetables, beef broth and tomato paste, Italian seasoning and Worcestershire sauce.
- Set to slow cooker for 6-8 hours and serve.
TIPS FOR MAKING BEEF STEW
- I like using the small golden potatoes for this recipe. Just rinse them off and cut them in half. You can also use russet potatoes or Yukon golds, just be sure to cut them in bite-sized chunks.
- If you are in a hurry, chop your veggies the night before. I also like buying pre-cut stew meat at the store.
- Don’t skip out on browning the meat. This step adds so much flavor to the stew.
CAN BEEF STEW BE FROZEN
Prepare the recipe as written. Once it has cooked, let it completely cool. Transfer the stew to a freezer container like a freezer bag or container. When you are ready to eat, let the stew thaw on the counter and then pour it in a large pot to reheat on the stove.
MORE SLOW COOKER RECIPES
You might also enjoy this slow cooker Mongolian Beef from The Chunky Chef.
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Slow cooker beef stew
Ingredients
- 2 lbs beef stew meat boneless chuck roast
- 2 tablespoons flour
- 2 tablespoons butter
- 2 lbs small golden potatoes, halved
- 3 stalks celery
- 2 large carrots
- 1/2 large onion
- 8 oz mushrooms, halved
- 4 cups beef broth
- 1 6 oz can tomato paste
- 1 tablespoons Worcestershire sauce
Instructions
- Heat butter in a large pan. Season beef with salt and pepper and then dredge through flour. Add 1/2 beef to pan and brown on all sides. Remove and repeat with remaining beef.
- Stir together tomato paste and beef broth.
- Add the browned beef to slow cooker. Add chopped vegetables, beef broth and tomato paste, Italian seasoning and Worcestershire sauce.
- Set to slow cooker for 6-8 hours and serve
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