Slow Cooker Beef Stew
This is classic beef stew: chunks of chuck coated in flour and browned, then cooked slowly with potatoes, carrots and celery until the beef breaks apart under a spoon. The flour on the meat thickens the stock into gravy as the stew cooks, and tomato paste and Worcestershire sauce give it a deep colour and savoury flavour. Frozen peas go in at the end so they stay bright green and sweet.
By Maya Ellison
Published
- Prep Time
- 35 mins
- Cook Time
- 8 hrs
- Total Time
- 8 hrs 35 mins
- Servings
- 6 servings
How do you make Slow Cooker Beef Stew?
Toss 1.2 kg cubed beef chuck in seasoned flour and brown it in batches. Soften onion, garlic and tomato paste in the same pan and deglaze with stock. Add everything to a slow cooker with potatoes, carrots, celery, thyme and the rest of the stock. Cook on LOW for 7-8 hours or HIGH for 4-5 hours, until the beef is fork-tender, then stir in frozen peas for 10-15 minutes.
- Total time
- 8 hrs 35 mins
- Calories
- 600 per serving
- Protein
- 46 g
- Yield
- 6 servings
- Difficulty
- Easy
- Method
- Slow cooking
Ingredients
Equipment
Slow cooker (5-6 litre) · Large frying pan · Large mixing bowl · Wooden spoon
Quick Directions
Coat the beef
Pat the beef dry with paper towels.
Brown the beef
Heat 1 tbsp oil in a large frying pan over medium-high heat.
Cook the onion and tomato paste
Lower the heat to medium, add the remaining 1 tbsp oil and the onion, and cook for about 5 minutes, stirring and scraping the pan, until the onion softens.
Deglaze the pan
Pour in 250 ml (1 cup) of the stock and scrape up all the browned bits from the bottom of the pan, since they give the gravy much of its flavour.
Slow cook
Add the potatoes, carrots, celery, thyme, bay leaves, Worcestershire sauce and the remaining 500 ml (2 cups) of stock to the slow cooker and stir.
Add the peas and finish
Remove the bay leaves.
Step-by-Step Instructions
Follow these detailed steps to make the perfect slow cooker beef stew.
Coat the beef
Pat the beef dry with paper towels. Mix the flour, salt and pepper in a large bowl, add the beef and toss until every piece is coated. Shake off the excess and keep the leftover flour for step 3.
Brown the beef
Heat 1 tbsp oil in a large frying pan over medium-high heat. Add half the beef in a single layer with space between the pieces and brown it for 5-6 minutes, turning every couple of minutes, until crusty and deep brown on several sides. Move it to the slow cooker. Repeat with another 1 tbsp oil and the rest of the beef.
Cook the onion and tomato paste
Lower the heat to medium, add the remaining 1 tbsp oil and the onion, and cook for about 5 minutes, stirring and scraping the pan, until the onion softens. Stir in the garlic, tomato paste and the leftover flour and cook for 1-2 minutes, until the paste turns a shade darker.
Deglaze the pan
Pour in 250 ml (1 cup) of the stock and scrape up all the browned bits from the bottom of the pan, since they give the gravy much of its flavour. Let it bubble for 1 minute, until it thickens slightly, then pour it over the beef.
Slow cook
Add the potatoes, carrots, celery, thyme, bay leaves, Worcestershire sauce and the remaining 500 ml (2 cups) of stock to the slow cooker and stir. Push the potatoes and carrots down so they sit mostly under the liquid. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until a cube of beef breaks apart easily with a fork and the potatoes are tender.
Add the peas and finish
Remove the bay leaves. Stir in the frozen peas, cover and cook on HIGH for 10-15 minutes, until they are hot. For a thicker gravy, mash a few potato chunks against the side of the pot, or stir in the cornstarch mixture with the peas and cook on HIGH for 15 minutes, until the gravy thickens. Taste and add salt and pepper as needed, then serve sprinkled with parsley, with crusty bread on the side.
Recipe Tips
- Buy a whole chuck roast and cube it yourself. Packaged stewing beef is often a mix of cuts that cook at different rates, so some pieces stay tough.
- Brown the beef in two batches with space between the pieces. A crowded pan steams the meat instead of browning it, and the browned crust adds much of the stew's flavour.
- Keep the vegetables in large chunks. Small pieces of potato and carrot break down over 8 hours.
- Yukon Gold and other all-purpose potatoes hold their shape. Floury potatoes such as russets break down more and thicken the gravy, which some people prefer.
- Beef stew tastes even better the next day. Cool it, refrigerate it overnight, lift off any solid fat and reheat.
Variations
- Replace 250 ml (1 cup) of the stock with dry red wine. Use it to deglaze the pan and let it bubble for 2 minutes before pouring it into the slow cooker.
- Add 225 g (8 oz) quartered cremini mushrooms and a sliced parsnip with the other vegetables.
- Gluten-free: skip the flour and brown the beef plain, use gluten-free stock and Worcestershire sauce, and thicken the stew at the end with 3 tbsp cornstarch mixed with 3 tbsp cold water, cooked on HIGH for 15-20 minutes.
Nutrition (per serving)
| Calories | 600 |
|---|---|
| Protein | 46 g |
| Carbs | 40 g |
| Fat | 29 g |
| Saturated fat | 9 g |
| Fibre | 6 g |
| Sugar | 8 g |
| Sodium | 780 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours of cooking in airtight containers for up to 4 days. The gravy thickens as it chills.
- Freezer
- Freeze in airtight containers for up to 3 months and thaw overnight in the fridge. The beef, carrots and gravy freeze well, but the potatoes turn softer and slightly grainy after thawing. For the best texture, pick out the potatoes before freezing and add freshly boiled ones when you reheat the stew.
- Reheat
- Reheat in a covered pot over medium-low heat, stirring often and adding a splash of stock or water if it has thickened, until it reaches 74°C (165°F) all the way through.
Slow Cooker Beef Stew FAQs
How long does beef stew take in a slow cooker?
Beef stew takes 7-8 hours on LOW or 4-5 hours on HIGH. It is ready when a cube of beef breaks apart easily with a fork. If the beef is still firm, give it another 30-60 minutes. LOW gives the most tender meat.
Do I have to brown the beef for stew?
No, though the stew tastes richer if you do. The browned crust on the meat and the browned bits in the pan give the gravy its deep colour and savoury flavour. If you skip it, put the floured beef straight into the slow cooker and expect a paler, milder stew.
How do I thicken slow cooker beef stew?
The flour on the beef thickens the gravy as the stew cooks. For a thicker result, mash a few potato chunks into the gravy, or stir in 1 tbsp cornstarch mixed with 2 tbsp cold water and cook on HIGH for 15 minutes. Leaving the lid off for the last 30 minutes on HIGH also lets some liquid evaporate.
Can you freeze beef stew with potatoes?
Yes, for up to 3 months, but the potatoes turn softer and slightly grainy after thawing. The beef, carrots and gravy freeze well. For the best texture, pick out the potatoes before freezing and add freshly boiled ones when you reheat the stew.
What is the best beef for stew?
Beef chuck. Its fat and connective tissue melt during long cooking, so the meat turns tender and stays moist. Lean cuts such as round or sirloin turn dry and stringy in a stew. Cut the chuck into even 4 cm (1 1/2 inch) cubes so the pieces cook at the same rate.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
