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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.
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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
- 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.
I make this often, my family loves it!
That’s great to hear, Taya! Thanks for the 5-star rating and positive feedback 🙂