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 beckon 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 find yourself craving beef stew and want it in a hurry, try our instant Pot beef stew or my stovetop classic beef stew recipe (my Grandma’s recipe!) If you’d like to try something with all the comfort of an amazing, slow cooked stew thats a little different, I hope you’ll try my pork stew and cowboy stew next! All of these stew recipes have received rave reviews from other readers. Our family takes stew seriously, so check out the list (right before the recipe card) below for even more comforting deliciousness! I promise you’ll love them all! ♥
This recipe will fill your house with that cooking-all-day aroma without actually having to sweat over a stovetop. Let’s make this!!
Do I Have To Brown Stew Meat Before Slow Cooking?
Actually, no you don’t. But let me tell you, it makes a huge difference in the overall flavor of the finished stew. It’s a small investment in time for the flavor it adds. Browning the meat caramelizes the exterior and adds a richness that nothing else can create.
What Is The Secret To Tender Beef Stew?
The secret to a perfect tender beef stew is choosing the right cut of beef. Chuck roast is the perfect choice for this stew. It’s a tough cut of meat, but with low, slow cooking, it becomes meltingly tender and delicious!
Slow Cooker Beef Stew Ingredients
- All-purpose Flour: The flour that coats the beef cubes ultimately creates a roux when browned and thickens the gravy.
- Vegetable Oil: Use a flavorless oil with a high smoke point.
- Beef Bouillon Cubes: Creates a deep beef flavor. I use Knorr beef bouillon cubes.
- Condensed Tomato Soup: This soup helps creates a deeply delicious flavored gravy.
- Italian Seasoning: My favorite brand is McCormick Perfect Pinch Italian Seasoning.
- Bay Leaves: Even though these are dried, they add a herbaceous brightness to the stew. Be sure to fish them out before serving.
- Onions: I use yellow onions.
- Russet Potatoes: You can choose another type but I love the flavor and creaminess Russets add. As they cook, their edges break down just a bit and contribute to thickening the gravy.
- Mushrooms: These add even more meatiness to this delicious stew. If you don’t care for them, simply omit them.
- Frozen Peas: I love these in my stews but they are optional, of course. I know there are a lot of pea-haters!
Tips For Slow Cooker Beef Stew
- 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!
- The soup is added as an ingredient straight out of the can. You do not need to add water to the soup as directed on the can.
Storing + Freezing + Make Ahead
- How Long Can You Keep This In The Fridge? Once cooked, you can store your 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 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 a 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.
Serving Recommendations
I like to serve this with a simple green salad and our homemade balsamic vinaigrette, crisp, cool, and still crunchy KFC coleslaw, strawberry spinach salad, or strawberry salad (feel free to switch berries for those in season or on hand).
My all-time favorite things to eat with this stew are warm, tender, and buttery homemade crescent rolls, lion house rolls (with make-ahead instructions), cat head biscuits, butter swim biscuits, my super-quick and easy Bisquick biscuits, or my homemade Olive Garden breadsticks.
How to Make Slow Cooker Beef Stew
- Shake beef with flour to evenly coat.
- Brown both sides of the beef. Set aside.
- Add water and bouillon cubes. Scrape the brown bits.
- Add tomato soup, Italian seasonings, bay leaves, and black pepper.
- Transfer the beef to the crockpot and pour the liquids.
- Add the vegetables and mushroom. Cook for 8 hours.
- Add peas and cook.
- Serve.
***See full instructions below.
More Delicious Stew Recipes
- Hamburger Stew
- Hungarian Goulash
- Chicken Stew
- Brunswick Stew
- Meatball Stew
- Guinness Beef Stew
- Green Chile Stew
- Shipwreck Stew
- German Goulash
Did You Try This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
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
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liz says
Recipe is gone made this before was great can u email or put the recipe back up thanks
Kathleen says
Hey Liz. Sorry we had problems with the server. Recipe is back!
Julia says
I came here yesterday and the recipe was showing so I went out and bought the ingredients to make it today but when I came back just now the recipe was gone! I was really looking forward to making this but I didn’t memorize the recipe yesterday. All that’s showing up are the photos and commentary. I tried it on three different internet connections and devices. Help?
Kathleen says
Hi Julia, Im really sorry. I can’t imagine how frustrating that would be! We had temporary problems with the web server and the my blog almost crashed! I believe my tech people have it all fixed. The recipes back up 😉
elizabeth says
i cant see the recipe! can you email it to me please?? [email protected]
Kathleen says
Hi Elizabeth. Just sent you an email.
Lanae says
This was delicious! I substituted diced tomatoes and tomato sauce because I didn’t have condensed soup. Also, it helps thicken it if you cook for the recommended time but for the last hour have it on high. It also helps make sure the veggies are soft, like the potatoes.
I will definitely being making this from time to time. Thank you for sharing this! <3
Lanae says
Can this be prepped ahead of time and put in the fridge? I get up at 5am and when I get home at 12pm, I have until 5pm to cook for my husband before he gets home.
Kathleen says
I think it would work out perfectly to make it ahead of time. Just thin it if necessary with a little beef broth or water.
Angel says
11/2 cups? I don’t understand.
Kathleen says
Hi Angel. I’m not sure what you’re asking. I’m thinking maybe your asking for a clarification??? The number is One and a Half cups. Hope that helps if not lets try again!
Terry Gripp says
Have it in the crockpot now. Left out the peas and mushrooms, but will serve with cornbread. Can’t wait !!!
Terry Gripp says
Have it in the crockpot now. Left out the peas and mushrooms, but will serve with cornbread. Can’t wait!!!
Kathleen says
Hey Terry! I’m jealous…..wish it was in my Crock pot tonite 😉
Jim says
Hi Kathleen,
I loved your goulash so I’m gonna try this beef stew. I don’t cook a lot so what exactly does it mean to “brown” the meat? Am I cooking it through or just browning each side? Is it ok to leave some pink on the beef? Thank, Jim
Kathleen says
Hi Jim. You are just cooking it to brown on each side. Hope you enjoy it 🙂
Andrea says
the flavors we’re fabulous however the gravy was really watery, like soup. I’m not sure why. I did exactly like the recipe said. And the veggies need to be cooked more than 5 hours , more like 8 on low. Other than that very tasty
Kathleen says
Hi Andrea. I think that crock pots can run either a bit higher or lower in cooking temperature which can effect the cooking time. The gravy should have been thick. I’m wondering if perhaps you shook off the floured meat more than I did before browning it and ultimately used less flour.
Tania L says
Because of all the great feedback this recipe has been given, I am going to make this on Sunday. Can’t wait to try it out. I have really been enjoying your website.
Kathleen says
Hi Tania! I’m happy to hear your enjoying my site :). Hope you enjoy this stew as much as we did!
Tania L says
So I did get around to making this and it is a fabulous recipe. I set it up completely in my crockpot the night before and kept in fridge until ready to turn on. The only changes made were we used frozen pearl onions in place of regular onion and just before adding the peas the last 20 minutes of cooking, we added a can of tomato paste which really thickened and enriched the stew. This is going into my rotation of crockpot favorites! – Thank you! =)
Kathleen says
Hi Tanis. So glad you liked it. The pearl onions sound like a great idea!
Jackie says
I love this recipe! We have made this twice and its so so much better than the typical stews you see. I love how thick it is.
I would always recommend buying a large beef chuck to cut up, the individual beef pieces never really taste good.
Thank you for posting!!
Kathleen says
Hi Jackie! Thanks so much for sharing. I’m glad you like the stew. We LOVE it too!
Susan says
I just made this and it is delicious! Followed the recipe and added just a dash of soy sauce also. I have never liked any crock pot recipes before, but this is wonderful! Thanks for the recipe.
Kathleen says
Thank you Susan! I love this recipe as well 😉
Jess says
Just whipped this up! Now to wait 4 hours 🙂 I wanna say thanks for the recipe… flour in the ziplock bag is soooo simple and so genius!!! Going to do that for breading all my meats now!! Thanks again 🙂
Kathleen says
Jess you’re so welcome. Hope you enjoy! 🙂
Shawna says
I am making this tonight, I was running late and was worried it wouldn’t be done till 7pm so I am going to get on high for 2-3 hours (fingers crossed) my only question is it looks like there isn’t a lot of juice in there, is that normal and will it fill and thicken up?
Kathleen says
Hey Shawna. Gosh I don’t remember it seeming like there was a lot of liquid while it was cooking. I know at finish time it should be nice and thick!
Rob says
Sigh…I wish I could trust my recipe calculator. For example, when I punch the ingredients into the calculator with ‘serves 4’, I’m coming up with 1,106 calories per serving. I don’t believe that, but I can’t justify eating it if I can’t get a reasonable calorie count, either.
Jen says
I just finished prepping this and it completely filled my large crock pot. I used the amounts the recipe called for, and I’ve never had a standard crock pot recipe fill my crock pot. I hope there is room for the peas!
Seems crazy, but prep actually took me an hour and a half, between chopping veggies and then coating & browning the meat. I don’t recall other stew recipes taking so long.
My house smells amazing, and I’m really looking forward to dinner!