My slow cooker beef stew recipe blends the good stuff you want your family to eat with the mouth-watering deliciousness that’ll have them running for the table!
Coming home to the delicious aroma of beef stew just makes the rest of the day a little better. All those rich, yummy flavors married together in a delectable sauce immediately beckons to every nearby taste bud. Not only is this stew wholesome and nutritious for the entire family but it practically dances down to your tummy, slowly warming your insides to a soft, fervent glow.
If you love stew as much as we do, I hope you try more of my favorite stew recipes!
This recipe will fill your house with that cooking-all-day aroma without actually having to sweat over a stovetop. Let’s make this!!
What I Love About This Slow Cooker Beef Stew Recipe
What’s not to love about this incredible beef stew? It’s an easy make-ahead meal that’s ready when you are, and it tastes like you spent all day in the kitchen!
- Warms your heart and soul!
- Family favorite
- So easy to make — set it and forget it!
- Guaranteed happy end to your day
Ingredients You’ll Need
- All-purpose Flour
- Vegetable Oil
- Beef Bouillon Cubes
- Condensed Tomato Soup
- Italian Seasoning
- Bay Leaves
- Black Pepper
- Russet Potatoes
- Frozen Peas
- Browning: This stew recipe begins in a skillet. It is best to use a heavy-bottomed skillet for this step because it will distribute heat more evenly.
- Be sure not to overcrowd your pan when browning your meat. Overcrowding traps pockets of heat and prevents all surfaces from cooking evenly.
- Sauce: When making the ‘sauce’ you’ll be stirring up the brown bits from the bottom of the pan (commonly known as deglazing) and dissolving bouillon cubes. I find that a wooden spoon works best because it’s sturdy and it won’t scratch your cookware.
- Bouillon: Speaking of bouillon cubes, it’s best not to add salt until the end. Bouillon cubes are pretty salty, and you may not need extra.
- Mushrooms: This slow cooker beef stew recipe calls for mushrooms and they really take the meatiness factor of this dish to the next level.
- Soup: This recipe also calls for a can of condensed tomato soup (undiluted) unlike slow cooker beef stew with onion soup mix. Your stew will not taste like tomato soup!
- Instead, you’ll get slightly sweet nuances to balance out those salty bouillon cubes. It’s a rich, complex flavor profile that is off the charts on the yummy factor!
Storing + Make-Ahead + Food Safety
- How Long Can You Keep This In The Fridge? Once cooked, you can store your slow cooker beef stew recipe in the fridge for up to four days. You don’t want to mess with the safety of beef, so toss any extras after that time. Or just gobble it all down before that four-day deadline!
- Can You Freeze This? You can certainly freeze this slow cooker beef stew recipe and keep ready-made meals in the freezer. It works best if you store it in a size appropriate air-tight container.
- Just remember to leave room for expansion and make sure that it is completely cooled before placing your beef stew in the freezer.
- Make Ahead Tips: Creating recipe ahead of time will just ensure that it has a superior flavor and it’s ready when you are. This slow cooker beef stew healthy recipe will taste even better the next day after marinating in that incredible sauce.
- Of course, you may want to consider waiting to add the potatoes until you are ready to serve your slow cooker beef stew because they could get softer than you like bathing in that tasty sauce for an extended period of time. It’s a personal preference choice.
- Food Safety: If you’d like more food safety info check out this article.
Of course, my all-time favorite thing to eat with warm, tender, and buttery lion house rolls (with make-ahead instructions), my quick and easy Bisquick biscuits, or my homemade Olive Garden breadsticks
More Beefy Stew Recipes
Slow Cooker Beef Stew
- 1/4 cup all-purpose flour
- 2 1/2 pounds boneless beef chuck roast trimmed and cut Into 1-inch cubed
- 2 tablespoons vegetable oil
- 1 1/2 cups to 2 1/2 cups water
- 2 large beef bouillon cubes
- 1 (10 3/ -ounces) can condensed tomato soup, undiluted
- 3 teaspoons Italian seasoning
- 2 bay leaves
- 1/2 teaspoon black pepper
- 2 medium onions sliced
- 2 large Russet potatoes peeled and cut into 1 1/2 inch pieces
- 3 medium carrots cut into 1-inch pieces
- 2 stalks celery cut into 1-inch pieces
- 8 ounces whole mushrooms trimmed
- 3/4 cup frozen peas thawed
- Pour flour into a 1-gallon Ziplock bag. Add meat, in batches, and shake to evenly coat all pieces.
- Add oil to a large skillet and heat. When the oil is hot, brown meat in batches without crowding it. Transfer meat, when it's browned, directly to crockpot. Add 1 1/2 cups water and bouillon cubes to the skillet and cook, stirring up the brown bits from the bottom of the skillet and dissolving the bouillon cubes. Remove from heat and add tomato soup, Italian seasonings, bay leaves, and black pepper and stir to combine. Pour into the crockpot over beef. Add the onions, potatoes, carrots, celery, and mushrooms.
- Cover and cook on low for 8 hours or until the beef and veggies are tender. If needed, add more water. Add the thawed peas the last 20-30 minutes of cooking. Discard bay leaves and serve.