How to Make the Perfect Slow Cooker Beef Stew
American · Easy · 500 min · 6 servings
This hearty beef stew is packed with tender chunks of beef, root vegetables, and a rich savory broth that develops beautifully over hours of slow cooking. It is the perfect comfort food for cold evenings when you want a satisfying meal ready when you get home.
Why this recipe works
This Slow Cooker Beef Stew recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 500 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 380 calories with 32g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 lbs beef chuck roast cut into chunks
- 4 medium carrots peeled and sliced
- 3 medium potatoes peeled and cubed
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
Step by step instructions
Step 1: Prepare the Beef
Season the beef chunks generously with salt and pepper. If time allows sear the beef in a hot skillet with oil for 2 minutes per side to develop a deeper flavor before adding to the slow cooker.
Step 2: Layer the Ingredients
Place the potatoes and carrots on the bottom of the slow cooker. Add the seared beef on top of the vegetables then spoon the tomato paste over the beef.
Step 3: Add Liquid and Cook
Pour the beef broth over everything and sprinkle the dried thyme on top. Place the lid on the slow cooker and cook on low for 8 hours or on high for 4 hours until the beef is fork-tender.
Step 4: Serve
Stir the stew gently to combine all the ingredients. Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls and serve hot with crusty bread.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- beef chuck roast → lamb shoulder cut into chunks
- beef broth → vegetable broth for a lighter flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Adding too much liquid which makes the stew watery instead of rich
- Cutting vegetables too small so they turn to mush during long cooking
Nutrition facts
Per serving: 380 calories, 32g protein, 28g carbs, 14g fat, 4g fiber.
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