Best Slow Cooker Beef Stew – Easy 8-Hour Comfort Dinner

Slow Cooker Beef Stew is the kind of dinner that makes a long day feel easier. You brown the beef for a few minutes on the stove, load everything into the crock, and come home to a pot of tender meat and vegetables swimming in a thick, savory gravy.

The trick is treating the beef right. Chuck roast cut into big chunks stays juicy through hours of cooking, and a quick sear before it goes in builds a deeper flavor base that a slow cooker can't create on its own.

I keep this recipe simple on purpose: pantry herbs, a splash of Worcestershire, and potatoes that hold their shape. It's the version I make on repeat all winter, and it never disappoints.

About the Ingredients

3 lb (1.4 kg) beef chuck roast, cut into 1 1/2-inch chunks

Chuck is the best cut here because its marbling keeps it moist over long cooking. If chuck is unavailable, boneless short ribs or bottom round work, though round will be slightly leaner.

2 tsp kosher salt, plus more to taste

Kosher salt seasons more evenly than fine table salt. If you only have table salt, use about 1 1/2 tsp since it's denser.

1 tsp freshly ground black pepper

Fresh-cracked pepper tastes brighter than pre-ground. A coffee grinder or mortar and pestle works if you don't have a pepper mill.

2 tbsp olive oil, divided

Use a neutral high-heat oil like canola if you prefer. Olive oil adds flavor, but avocado oil has a higher smoke point for searing.

1 large yellow onion, chopped into 1-inch pieces

Yellow onion gives the sweetest, deepest base. White onion is a fine swap, but avoid red onion, which turns the gravy pink.

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

Look for firm carrots without bendy ends; they hold up better in the slow cooker. Baby carrots are a quick substitute, no peeling needed.

1 1/2 lb (680 g) baby gold potatoes, halved if large

Gold potatoes stay creamy and hold their shape. Russets break down and thicken the gravy, which works if you like a stewier texture.

3 garlic cloves, minced

Fresh garlic is best, but 1 tsp garlic powder can stand in. Add powder with the dry herbs so it doesn't scorch.

3 tbsp tomato paste

Tomato paste adds body and a subtle sweetness. If you only have tomato sauce, use 1/3 cup and reduce the beef broth by the same amount.

2 tbsp Worcestershire sauce

This adds savory depth. Soy sauce or coconut aminos are good substitutes; use the same amount.

1 1/2 tsp dried thyme and 1 tsp dried rosemary, crushed

Crushing dried herbs between your fingers releases more aroma. Fresh thyme works too; use 1 tbsp chopped leaves.

2 1/2 cups (600 ml) low-sodium beef broth, plus 2 tbsp cornstarch slurry

Low-sodium broth lets you control the salt. For a gluten-free version, use gluten-free broth and swap the cornstarch slurry for a gluten-free thickener.

Tips & Tricks

Don't Skip the Sear

Browning the beef in batches over medium-high heat (about 400F/205C on a cast-iron surface) creates flavor the slow cooker can't. Crowding the pan steams the meat instead of browning it.

Layer Root Vegetables on the Bottom

Potatoes and carrots cook more evenly when they sit under the beef, where the heat is most consistent.

Thicken at the End

A cornstarch slurry stirred in during the last 30 minutes gives a glossy gravy. Adding it at the start can break down and turn grainy.

Season in Stages

Salt the beef before searing and taste the gravy before serving. Slow cooking mutes salt, so a final adjustment is usually needed.

Step-by-Step Instructions

1. Season and Sear the Beef

Pat the beef dry and season with the salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat (about 400F/205C) and sear the beef in batches for 3 to 4 minutes per side until deeply golden brown. Transfer to the slow cooker.

2. Soften the Aromatics

Add the remaining 1 tbsp oil to the skillet, then cook the onion for 4 to 5 minutes until translucent and the edges are golden. Stir in the garlic and tomato paste and cook 1 minute until the paste darkens slightly and smells sweet.

3. Deglaze the Pan

Pour in the Worcestershire sauce and 1/2 cup of the beef broth, scraping up the browned bits with a wooden spoon. Let it bubble for 1 minute, then pour everything over the beef.

4. Layer the Vegetables

Add the carrots and potatoes to the slow cooker, tucking them under and around the beef. Sprinkle the thyme and rosemary over the top and pour in the remaining broth.

5. Slow Cook Low and Slow

Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef shreds easily with a fork and the potatoes are tender when pierced with a knife.

6. Thicken the Gravy

In a small bowl, whisk the cornstarch with 2 tbsp cold water. Stir the slurry into the stew, cover, and cook on high for 25 to 30 minutes until the gravy coats the back of a spoon and bubbles at the edges.

7. Taste and Serve

Taste and adjust salt and pepper. Let the stew rest 10 minutes off heat, then ladle into bowls and serve with crusty bread or over mashed potatoes.

Delicious Variations

Red Wine Version

Replace 1/2 cup of the broth with dry red wine and deglaze the pan with it for a deeper, richer gravy.

Mushroom and Barley

Add 8 oz sliced cremini mushrooms and 1/2 cup pearl barley with the vegetables for a heartier, earthier stew.

Smoky Chipotle

Stir in 1 minced chipotle pepper in adobo with the tomato paste for a gentle smoky heat that pairs well with the thyme.

How to Store Slow Cooker Beef Stew

Frequently Asked Questions

Give this Slow Cooker Beef Stew a try this week and let the crock do the work while you get on with your day. If you make it, I'd love to hear how your family liked it, so leave a comment and a rating below.

Slow Cooker Beef Stew

This Slow Cooker Beef Stew is rich, hearty comfort food you can set and forget, with tender chuck, potatoes, and carrots in a savory herb gravy.

★★★★½ 4.8 (214 ratings)

20 minPrep time480 minCook time6Servings412 kcalCalories

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🧂 Ingredients

• 3 lb (1.4 kg) beef chuck roast, cut into 1 1/2-inch chunks
• 2 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil, divided
• 1 large yellow onion, chopped into 1-inch pieces
• 3 medium carrots, peeled and cut into 1-inch rounds
• 1 1/2 lb (680 g) baby gold potatoes, halved if large
• 3 garlic cloves, minced
• 3 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 1 1/2 tsp dried thyme and 1 tsp dried rosemary, crushed
• 2 1/2 cups (600 ml) low-sodium beef broth, plus 2 tbsp cornstarch slurry

📋 Instructions

1. 1Season and Sear the Beef — Pat the beef dry and season with the salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat (about 400F/205C) and sear the beef in batches for 3 to 4 minutes per side until deeply golden brown. Transfer to the slow cooker.
2. 2Soften the Aromatics — Add the remaining 1 tbsp oil to the skillet, then cook the onion for 4 to 5 minutes until translucent and the edges are golden. Stir in the garlic and tomato paste and cook 1 minute until the paste darkens slightly and smells sweet.
3. 3Deglaze the Pan — Pour in the Worcestershire sauce and 1/2 cup of the beef broth, scraping up the browned bits with a wooden spoon. Let it bubble for 1 minute, then pour everything over the beef.
4. 4Layer the Vegetables — Add the carrots and potatoes to the slow cooker, tucking them under and around the beef. Sprinkle the thyme and rosemary over the top and pour in the remaining broth.
5. 5Slow Cook Low and Slow — Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef shreds easily with a fork and the potatoes are tender when pierced with a knife.
6. 6Thicken the Gravy — In a small bowl, whisk the cornstarch with 2 tbsp cold water. Stir the slurry into the stew, cover, and cook on high for 25 to 30 minutes until the gravy coats the back of a spoon and bubbles at the edges.
7. 7Taste and Serve — Taste and adjust salt and pepper. Let the stew rest 10 minutes off heat, then ladle into bowls and serve with crusty bread or over mashed potatoes.

👨‍🍳 Chef's Note: For the best texture, resist stirring during cooking; every time you open the lid, you lose heat and add time.

Servings: 6

Cuisine: American

Course: Main Course

Nutrition (per serving): 412 kcal · 34g protein · 28g carbs · 18g fat