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!
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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!
Kathleen says
So glad you liked the Beef Stew, Tara!
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!
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.
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.
Kathleen says
Thanks Daphne! So glad you liked it!
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. 🙂
Allison Marshall says
oh! and I added some spuds to it, too instead of serving over mashed to keep it easy and filling.
Kathleen says
You can never go wrong with adding potatoes!!!
Kathleen says
Hi Allison. Sounds like some great tweeks!
Evelena says
Hi,
Can you use cream of mushroom soup instead of the whole mushrooms?
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 😉
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!
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 🙂
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
Kathleen says
Hi Marie. So glad you enjoyed. I’m happy it’s going to make a repeat appearance!
cynthia slater says
Made this today..seems the Italian season I’m by so a bit overpowering..anything I can do?
Kathleen says
Hey Cynthia. Gosh, I never found it overpowering at all. Sorry. Not sure how to advise you.
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!
Kathleen says
Yay! So happy to heat that Vicki 🙂 Great additions, too.
mellie says
Can you use this as a beef pot pie filling? Looks really good would like to try very soon. Thanks!!!
Kathleen says
Hi Mellie. Wow, I think that would be delicious.
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!
Kathleen says
Hi Kelly,
Sorry we had temporary problems with the web server! The recipes back up 😉
Kristan says
Please someone where is the recipe????
Kathleen says
Hey Kristan. Sorry we had temporary problems with the web server! The recipes back up 😉
kristan says
Where is the recipe
Kathleen says
Hi Kristan. Sorry we had temporary problems with the web server! The recipes back up 😉