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slow cooker beef stew and potatoes in a bowl

Slow Cooker Beef Stew

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This warm, savory slow cooker beef stew blends everything you want your family to eat with flavor that satisfies the soul.

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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.

slow cooker beef stew with mushrooms in a bowl

 

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.

Step by step how to make slow cooker beef stew

🥣 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?

💗 If you enjoyed this recipe, please take a moment to leave a ⭐️⭐️⭐️⭐️⭐️ star rating and a quick comment — I love hearing from you!

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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen

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slow cooker beef stew with mushrooms in a bowl
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Slow Cooker Beef Stew

This slow cooker beef stew is packed with fork-tender beef, hearty vegetables, and a rich, savory broth. It's an easy crockpot dinner that's cozy, comforting, and always a family favorite.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 6 servings
Author: Kathleen

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
US Customary - Metric

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).
    How to make slow cooker beef stew recipe, cooking in the crock pot
  • 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.
    How to make slow cooker beef stew recipe, adding peas

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Notes

  1. 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.
  2. 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.
  3. 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.
  4. Mushrooms: This slow cooker beef stew recipe calls for mushrooms and they really take the meatiness factor of this dish to the next level.
  5. 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

Serving: 1/6 of the recipe | Calories: 556kcal | Carbohydrates: 31g | Protein: 42g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Cholesterol: 130mg | Sodium: 884mg | Potassium: 1321mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5335IU | Vitamin C: 17mg | Calcium: 88mg | Iron: 5.8mg
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Reader Interactions

Comments

  1. Tara says

    I tried this recipie yesterday, so easy and so good. I left my crock pot going on low for over 8 hours and added some extra water to the pot about half way through. The meat came out so tender, my boyfriend and I ate the whole thing!

    Reply

  2. Lauren says

    This stew was delicious! Unfortunately the 4-5 hour cook time given was not enough. I was planning a dinner with extended family and when I came home from work the veggies were barely cooked and the meat was very tough. The stew ended up having to cook for closer to 10 hours on low – finished at almost 11pm! Ended up having to order a pizza 🙁 Maybe cutting the meat and veggies smaller than recommended would have helped? Yummy nonetheless!

    Reply

    • Kathleen says

      Hi Lauren. I’m sorry the cooking time didn’t work for you. I’ve never had that happen. Thanks for letting me know.

      Reply

  3. Daphne says

    Rave reviews. The mushrooms were a nice addition. I had been thinking about adding mushrooms myself. I did not add salt as per instructions. I think most will find it needs a little extra salt. We will be making this again.

    Reply

  4. Allison Marshall says

    Thanks Kathleen! This hit the mark. It was a cold, rainy day in England and wanted something warm and hearty for the family. I added more carrots and onions, left out the peas, substituted 1/2 cup of the broth for wine, and used tomato paste instead of soup. Served with some fresh bread and butter. It was great! Definitely a keeper. 🙂

    Reply

    • Kathleen says

      Hi Evelena. No the cream of mushroom soup won’t work in place of the fresh mushrooms. Rinsed and drained can mushrooms could be used as a substitute. You can also make the recipe without any mushrooms at all. Hope that helps 😉

      Reply

  6. Holly says

    I found this recipe through Pinterest and was excited to try it. I was surprised by how much “prep” there was to do seeing as this is a crock-pot recipe. It has been cooking on low for 5 1/2 hours now and the vegetables are still hard. Kinda disappointed that it is taking longer than the recipe calls for. It sure smells good, hoping it tastes just as good!

    Reply

    • Kathleen says

      Hi Holly. Well, I don’t think this has any more prep time than any other good beef stew recipe. You’re right, it’s not a crock pot recipe that just puts the ingredient’s in the crock pot and turns it on. Not all crock pot recipes are that type of recipe. Some are and some aren’t. As for the cooking time, I’m surprised to hear your veggies weren’t fairly soft at 5 1/2 hours. Was there any chance you lifted the lid to check them throughout the cooking process?
      Honestly, this is one of the BEST crock pot recipes I’ve ever had! I sure hope it ultimately turned out well for you 🙂

      Reply

  7. Marie says

    Made this tonight for supper and it was AWESOME! I cooked it for 4 hours on high, and the meat was so tender. I’ll definitely make this again, and again. Thanks

    Reply

  8. cynthia slater says

    Made this today..seems the Italian season I’m by so a bit overpowering..anything I can do?

    Reply

  9. Vicki says

    I made this last night. I ran out of time so I put it in my Power Pressure Cooker. I made two small changes. I put one can of beef broth and one bouillon cube. Also I added 1/2 can of peas and 1/2 can of corn.
    I had NEVER made Beef stew before and I have to say this was the best I have EVER tasted!

    Reply

  10. mellie says

    Can you use this as a beef pot pie filling? Looks really good would like to try very soon. Thanks!!!

    Reply

  11. Kelly says

    This is our absolute favorite stew recipe…but the directions have disappeared!!! Eak!!! I should have them memorized, but I don’t! Help!

    Reply

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