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This slow cooker beef stew is everything a classic crockpot beef stew should be — tender chunks of beef, hearty potatoes and carrots, and a rich, savory broth that tastes like it simmered all day because it did. It’s easy to prep, incredibly satisfying, and one of those comforting family dinners you’ll make again and again.
The secret to the deep flavor is browning the beef before it goes into the slow cooker. That extra step creates rich caramelized flavor while the long, slow cooking time transforms the beef into fork-tender bites. A can of condensed tomato soup adds body and richness to the broth, creating a hearty stew that’s thick, cozy, and packed with flavor.
If you love hearty comfort food dinners, be sure to try my classic Beef Stew, Guinness Beef Stew, Instant Pot Beef Stew, and browse my full Stew Recipes collection for even more cozy favorites.
Before You Begin
✨ Brown the beef first: This extra step creates deep, savory flavor that makes the stew taste like it’s been simmering all day.
✨ Work in batches: Crowding the pan causes the beef to steam instead of brown, which means less flavor in the finished stew.
✨ Deglaze the skillet: Pour a little broth into the hot pan and scrape up the browned bits. They’re packed with flavor and belong in the stew.
✨ Wait to adjust the salt: Between the broth, bouillon, and condensed soup, the stew may already be seasoned enough. Taste before adding more salt.
✨ Cut vegetables evenly: Similar-sized potatoes and carrots cook more evenly and give the stew a better texture.
🥕 Ingredients for Slow Cooker Beef Stew
This is just a quick overview of the ingredients you’ll need. Be sure to scroll down to the recipe card for the complete ingredient list and exact measurements.
Beef Chuck Roast: The best cut for slow cooker beef stew. Its marbling breaks down during cooking, creating tender, flavorful bites of beef.
All-Purpose Flour: Lightly coating the beef helps it brown beautifully and gives the stew a slightly thicker, richer broth.
Condensed Tomato Soup: Adds body, richness, and a subtle touch of sweetness without making the stew taste tomato-heavy.
Beef Bouillon Cubes: Boost the savory, slow-simmered flavor and help create a rich, beefy broth.
Potatoes: Yukon Gold or red potatoes hold their shape well during the long cooking time.
Carrots, Celery, Onion, and Mushrooms: Classic stew vegetables that add hearty texture and layers of flavor.
Italian Seasoning and Bay Leaves: Provide warmth and depth that complement the rich beef and vegetables.
Frozen Peas: Stirred in at the end for a pop of color, freshness, and sweetness.
🥣 How to Make Slow Cooker Beef Stew
This slow cooker beef stew comes together with just a few simple steps. Browning the beef before it goes into the crockpot adds rich, savory flavor that’s well worth the extra few minutes. Once everything is combined, the slow cooker gently simmers the beef and vegetables until they’re perfectly tender and the broth is rich, hearty, and full of flavor. For complete instructions and exact measurements, see the recipe card below.
⭐ Pro Tips
⭐ Brown the beef in batches. Crowding the pan causes the meat to steam instead of develop the deep, caramelized flavor that makes this stew so rich and satisfying.
⭐ Give it the full cooking time. Tough beef simply needs more time. Cooking low and slow allows the connective tissue to break down, creating fork-tender bites.
⭐ Don’t skip the deglazing step. Scrape up every browned bit from the bottom of the skillet and add it to the slow cooker. That’s where much of the savory flavor comes from.
⭐ Wait to add extra salt. Between the beef broth, bouillon, and condensed soup, the stew may already be perfectly seasoned. Taste before adding more.
⭐ Stir in the peas at the end. Adding frozen peas during the last few minutes keeps them bright green and prevents them from becoming mushy.
Storing + Reheating + Freezing + Make-Ahead Instructions
Storing: Allow the stew to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days. The flavors actually deepen as it sits, making leftovers especially delicious.
Reheating: Warm individual portions in the microwave or reheat larger amounts in a saucepan over medium-low heat until heated through. If the stew has thickened in the refrigerator, stir in a splash of beef broth or water to loosen it.
Freezing: Slow cooker beef stew freezes beautifully. Let it cool completely, then transfer to freezer-safe containers or freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Make Ahead: This stew is a great make-ahead meal. Prepare it a day in advance and refrigerate overnight. Reheat gently on the stovetop or in the slow cooker before serving. Many people find the flavor is even better the next day.
What to Serve With Slow Cooker Beef Stew
Cozy Breads
Nothing pairs better with a bowl of beef stew than warm bread for soaking up every last drop of the rich broth. Try my Crescent Rolls, Beer Bread, or Cat Head Biscuits.
Simple Side Dishes
Since the stew already includes plenty of vegetables, keep the sides simple. Creamed Corn, Broccoli Cauliflower Casserole, or Carrot Salad all make excellent additions to the meal.
Comfort Food Desserts
Finish dinner with a classic homemade dessert. Chocolate Cobbler, Pear Pie, Buttermilk Pie, and Sugar Cream Pie are all wonderful choices after a hearty bowl of stew.
Frequently Asked Questions
✦ Do I need to brown the beef before slow cooking?
Technically, no — but browning the beef adds a tremendous amount of flavor. Searing creates rich, caramelized notes that carry through the entire stew, giving it a deeper, more developed taste. For the best slow cooker beef stew, this extra step is worth the few minutes it takes.
✦ What cut of beef works best for slow cooker beef stew?
Chuck roast is the best choice because it contains enough fat and connective tissue to become tender during long, slow cooking. As it cooks, the collagen breaks down and creates the fork-tender texture that makes beef stew so satisfying.
✦ How do I thicken slow cooker beef stew?
If you’d like a thicker stew, whisk 1 tablespoon of cornstarch or flour with 2 tablespoons of cold water to create a slurry. Stir it into the slow cooker during the last 30 minutes of cooking and continue cooking until the broth thickens. The condensed tomato soup already adds body, so many readers find no additional thickener is needed.
✦ Why is my beef still tough after cooking?
Tough beef usually means it needs more time. Chuck roast becomes tender as the connective tissue slowly breaks down. If the meat is still chewy, continue cooking on LOW until it becomes fork-tender.
✦ Can I use red wine in beef stew?
Absolutely. Replace up to ½ cup of the water or broth with a dry red wine for a deeper, richer flavor. The alcohol cooks off during the long cooking time, leaving behind extra savory depth in the broth.
Still have questions? Leave them in the comments and I’ll do my best to help!
More Delicious Stew Recipes
If hearty, cozy dinners are your thing, here are a few more stew recipes to add to your menu:
Chicken Stew – Tender chicken, vegetables, and a rich broth make this a comforting family favorite.
Hamburger Stew – An easy, budget-friendly stew made with ground beef and everyday pantry ingredients.
Brunswick Stew – A Southern classic loaded with chicken, vegetables, and smoky flavor.
Green Chile Stew – A hearty Southwestern stew featuring tender pork and roasted green chiles.
Shipwreck Stew – A rustic, old-fashioned stew packed with meat, vegetables, and homestyle comfort.
Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Slow Cooker Beef Stew
Ingredients
- 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 (10.75-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
Instructions
- Pour flour (1/4 cup) into a 1-gallon Ziplock bag. Add meat (2 1/2 pounds), in batches, and shake to evenly coat all pieces.
- Add oil (2 tablespoons) to a large skillet and heat. When the oil is hot, brown the meat in batches without crowding it. Transfer meat, when it's browned, directly to the crockpot. Add 1 1/2 cups water and bouillon cubes (2) 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 (1 can), Italian seasonings (3 teaspoons), bay leaves (2), and black pepper (1/2 teaspoon) and stir to combine. Pour into the crockpot over beef. Add the onions (2), potatoes (2), carrots (3), celery (2 stalks), and mushrooms (8 ounces).
- 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 (3/4 cup) to the last 20-30 minutes of cooking. Discard bay leaves and serve.
Fans Also Made:
Notes
- 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!
Nutrition
Reader Interactions
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I made this a couple of nights ago and although I didn’t have every ingredient I did have most. Very delicious…my husband and I loved it.
Hi Steph. So glad you liked it 😉
I was just wondering if this could feed 6 people or if I would need to adjust it just a bit. It look really yummy and I think my family would like it. 🙂
Hi Elizabeth. Well, honestly it depends on how big of eaters they are. You can stretch it but I’d probably another potato and maybe another 1/2 pound of meat. It’s really delicious so I hope you give it a try. I’d love to hear how it works out for your family! 🙂
I’m short on time. Will it be okay to cook the stew on high for 3 or 4 hrs instead of low for 4 or 5 hrs?
Hello Judy. I think that should work out perfectly 🙂 enjoy!!!
Found this on Pinterest & it looks & sounds yummy so I’m pinning it too!
Just one request though – Is there a way you can alter your blog settings so it automatically adjusts the line lengths of your descriptions & instructions? (I think it’s referred to as ‘dynamic’ pages.)
The problem is that if you’re using a tablet or phone & zoom in to enlarge the writing you then have to scroll right & left quite a lot to read each line of the descriptions or instructions, specially if viewed in vertical, ‘portrait mode’.
Anyway scrolling or not, I think my crock pot will be dusted off for this recipe! 🙂
Hi Sheila. Thank you so very much for bring this to my attention. I will have my tech people see if they can make this alteration! Hope you try the stew. It’s truly a favorite!
Made this stew yesterday and I have to say it was EXCELLENT! It did cook for about 7 hours on low…..meat was tender (not dry). Definite keeper! Thanks for sharing.
Thanks Mary! So glad you like the stew. Thanks for your feedback 🙂
Great tasting stew.. I made it for my mom and a friend and they both liked it.. I will be making it from now on…Thank you for sharing,
Thanks Sandy! So glad you liked it!
I was unable to print this recipe. But giving it a a try. Looks delicious
Hi Diane, sorry it isn’t printing. Will look into fixing it asap! Hope you try the recipe and let me know how you like it!
Made this stew last night – so delicious. All three boys including my husband loved it. It was easy to put together and had excellent flavor. Very satisfying for a cold winter evening. Thanks very much.
Thanks Cyndi! So glad it was a hit!
Peas and mushrooms in stew is very good, always in mine. This question has nothing to do with the recipe, but I couldn’t find where I could ask you if you made your beautiful red scarf/cowl your wearing? If so, is there a pattern somewhere you could share?
Thanks.
Hi Susan! Thanks you for the compliment! No I didn’t make it. Darn! It was a gift from my daughter 🙂
So I made this for dinner tonight for myself, my hubby and his mom. My Whole Foods didn’t have condensed tomato soup, so I picked up a can of creamy tomato soup and crossed my fingers. I also used beef broth instead of beef bouillon and sweet potato instead of regular to up the nutrition factor. I also started it a little late, so I set my crockpot on high for 3 hours and then to low for the last hour. It came out AMAZING!! Hubby went back for seconds, thirds, and fourths and kept commenting on how it tasted just like his mom’s….and she’s a great cook!! My MIL and I went back for seconds, too. I left out the onions because I don’t remember ever having beef stew with onions but my MIL said she puts them in hers, so I’ll add them next time. Either way, it’s a keeper…..thank you so much!!!!
Hey Suzette. I love how you tweaked it! I can’t wait to check out that creamy tomato soup from Whole Foods! Thanks for sharing your experience with the recipe 🙂
Thanks….my mother-in-law asked me today for the recipe because she had the leftover for lunch. It was Amy’s Organic Cream of Tomato Soup….I wanted to make sure you picked up the right one. 🙂
Hi Kathleen…..this looks to-die-for! I was wondering if you think I can keep this in the crockpot on low for 8 hours or would that be too long?
Hi Suzette, I find that if I cook things longer than recommended in a crockpot, it often drys out the meat in a dish. I would worry that would happen with an 8 hour cooking time.
Thank you for your input. I’ll stick with the 5 hours and then just keep it on warm. Happy New Year!
You’re so welcome. Happy New Year to you as well 😉
The recipe that I’m looking at shows an eight hour cooking time where are you seeing five hours
Hi Kelly. The original recipe called to cook the stew for 5 hours. I updated the recipe because I’ve found that it needs to cook longer.
I made this yesterday & it was delicious! I doubled it as I was cooking for quite a few people. I pretty much stuck to the recipe. At the end, I thickened it with cornstarch. This was very filling, the meat came out tender & the veggies were perfect! Great recipe!
Hi Donna! So happy you like the recipe. Thanks for sharing your experiences 😉
Doing on stove top!
Hope you enjoy 😉
Mmmm. just looking at the pictures is making me feel warmer! Can’t wait to try this recipe!
Thanks Tara 🙂
I never put peas or mushrooms in my stew either but might have to try it. Peas are not one of my favorite vegetables, that’s why. What sides do you like to serve with this meal? Maybe some good tasting cornbread would be my choice and maybe cole slaw?
Looks amazing, can’t wait for a day off to try it!
Hope you enjoy it Marsha 😉
looks yammie. i’m going to cook it. in landers we have reccepie with dark abbybeer end havy beer. the alcohol is not a problem because it diseparing by cooking it.
enjoy.
Thanks Monique 😉
Beef stew is one of my husband’s favorites. I don’t put peas or mushrooms in mine, but this looks so good, I’m going to give this one a try. I think he’d love it.
Hey Marsha. Hope you enjoy it 😉
Oh my gosh! This looks so tasty. Wish I had all the ingredients right now. I’d be late for work, but I’d have a great dinner waiting for me when I got home. Tomorrow….!
Linda