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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Amanda says
Hey there! In trying this recipe out tomorrow for dinner, but I was going to just use canned veggies instead of fresh ones. How well do you think those will do in the crockpot vs the fresh ones? Should I cook a big pot on the stove instead of crockpot since I’m using canned goods? Thank you!
Kathleen says
Hi Amanda. Well, the canned veggies are already soft so they don’t need/require the long cooking time. I think I’d try to make the recipe as directed, except I’d wait to add the veggies the last hour of cooking. Make sure the veggies are rinsed and well drained. You don’t want to add unnecessary liquid to the gravy.
Shelley says
I have everything but potatoes to make this – think it would ruin the recipe much?? Thought I’d make mashed potatoes to put it over….
Kathleen says
Hi Shelley. The gravy make come out a little thinner than usual. but it should still be delicious!
Lori Goosen says
I’ve never had the best of luck with previous beef stew recipes but this one caught my eye. I made it yesterday and couldn’t resist tasting the beef after I walked into the house after work and took in the amazing aroma. It is definately a keeper recipe. It was so good!!! I think the tomato soup really added to the great sauce. Thanks for sharing!
Kathleen says
Hi Lori. So glad you liked the beef stew. I agree the tomato soup really adds a lot to the sauce!
Mary Mahobey says
I made you stew yesterday for my hubby for his birthday as stew is one of his favorites. The only thing I changed was to sub parsnip for mushroom (which is my fav). He LOVED it!!!!! Since there’s just the 2 of us we had it again tonight. There’s 1 more serving left which he asked me to freeze for him. This one is going on the favorite list. THANK YOU!!!!
Kathleen says
Hi Mary! Yay, I’m so happy you both liked it!
Courtney6 says
Wahoo!
I searched in Pinterest recipes for a crock pot beef stew and was instantly drawn to yours! I’ve been eyeballing this recipe for just the right moment, and on this cold Saturday, during which my sweet fiance is 9 hours deep into his 16 hour day at work doing inventory, I think this is the best hearty treat to surprise him with! My huge crock is filled to the lid with all sorts of goodness; I can’t wait to try it! It was super easy to prepare, which I love! Thank you for posting!
Kathleen says
Hi Courtney. I hope you both enjoy!
Gracie Steele says
Can I use tomato paste instead of condensed tomato? I didn’t have any on hand.
Kathleen says
Hi Gracie. Well, I haven’t made this recipe with tomato paste. Your results will be very different.
Sabrina says
Will definitely try this. Being in Hawaii, rice is a staple here, so naturally it would be served over rice. However, when my husband heats up leftovers like chili or stew, he doesn’t want to wait for a pot of rice to cook so he just eats it over bread and butter. As a healthy alternative I use whole wheat bread with hummus. The hummus goes great with gravy based dishes.
Kathleen says
Sounds delicious Sabrina.
Tammy says
Kathleen,
I was wondering if you had any ideas…I am 2 tsp. shy of the italian seasoning, any suggestions? I just put in the crockpot. So excited to try!!
Kathleen says
Hi Tammy. I think the stew will be wonderful as you have it, but you might want to add 1/2 teaspoon extra oregano.
Denise says
Kathleen,
I made this for dinner this evening, followed your instructions. It was absolutely delicious. Thank you!
Kathleen says
Thank you for your response, Denise! Do glad you liked it 🙂
Tara says
Just finished this for supper with fresh homemade buns…it was FANTASTIC!! House smelled wonderful all day, kids enjoyed it, and best of all….leftovers!!! Thank you sooo much for posting this one 🙂
Kathleen says
Tara, you’re so welcome 🙂
Eileen Lashutka says
I saw this on Pinterest and looked easy and delicious. Do you happen to know the nutrition for the meal? I am counting calories and on a wholegrain plan so keep track of my meals daily. Thanks for you help
Eileen
Kathleen says
Eileen, I’m sorry I don’t have that information.
lyndsay says
does the tomato soup not give it a strong tomato taste?
Kathleen says
Hi Lyndsay. I don’t think it does at all.
Isabel says
Hello
It says to add 1 1/2 cups wuth the Bouillon Cubes what about the other 2 1/2!?
Kathleen says
Hello Isabel. You only add the extra water if the “gravy” is too thick. I’ve never needed more than the 1 1/2 cups.
Isabel says
I added the 4 cups and it was like a soup 🙁 It was still delicious though!! Thank you so much for sharing and for responding so quickly!!
Karen says
I very much enjoyed the recipe. I tweaked a few things, like adding more water and then cornstarch later on to thicken it….I like more gravy.
The only problem I had was, am I the only person who had to cook for 8 hours on low? After even 6 hours the veggies still hadn’t cooked through. Even at the 8 hour mark, when we finally got to eat it (at 9 at night…glad I hadn’t planned this for company), you could tell the carrots and celery had JUST about cooked through. I have a crock pot very similar to yours; nice big oval Hamilton-Beach with the lid locks. Very odd….but it was yummy anyway! 🙂
Kathleen says
Hi Karen. Thanks for your comment. No you aren’t the only person who has had to cook this longer. I’m going to change the recipe. 🙂
Laura says
bought all the ingredients and am going to have it cooking while i go to work tomorrow. can’t wait!!! Just one question. It doesn’t seem like there is enough liquid. i am definitely AT LEAST doubling the potatoes and carrots. What do you suggest for more juice? Thanks.
Kathleen says
Hi Laura. I’d stick to the water and add another 1/2 of a bouillon cube
Tracey says
Is there a substitute that I can use for the mushrooms?
Kathleen says
Hi Tracey! I haven’t tried substituting mushrooms before but you can omit them in case you don’t have them. Hope this helps! 😀