I’ve been making this slow cooker beef stew for years whenever I want a hands-off, comforting dinner that fills the house with savory aroma. It’s a simple, classic stew of tender beef, carrots, potatoes, onion and a flavorful beef-broth base that cooks low and slow until everything falls apart. It’s perfect for chilly weeknights, for feeding a family, or for making ahead and enjoying leftovers all week. If you like one-pot dinners that practically cook themselves, this is the kind of recipe you’ll return to—and you can even riff on it like the beef ramen spin I tried recently when I wanted something slurpable and brothy (slow-cooker beef ramen).

Why you’ll love this dish

This slow cooker beef stew is unfussy, budget-friendly, and reliably tender. It uses pantry staples and requires almost zero hands-on time, so it’s ideal when you want dinner ready after a busy day. Because everything cooks together, the flavors deepen—a little thyme and Worcestershire sauce make the broth savory without masking the beef.

“Comfort food that actually cooks itself—tender beef, fork-soft potatoes, and a broth you’ll spoon right from the pot.”

This recipe is also child-friendly (soft veg and mild seasoning), reheats well, and is easy to scale up for meal prep. If you’re curious about regional twists or extra add-ins, you can adapt it to richer or lighter versions depending on what you have on hand.

How this recipe comes together

Overview: This is a set-and-forget slow cooker approach. After trimming the stew meat, you layer the vegetables and meat in the crock, whisk together a simple seasoned beef broth, pour it over, and cook on low for about 8 hours. No thickening step is required unless you want a gravy-like finish—then you can finish with a slurry at the end. The low, long cook time breaks down connective tissue in the beef, producing fork-tender pieces and a deeply flavored broth.

What to expect during cooking:

Hour 0: Prep and assemble the ingredients in the slow cooker.
Hour 2–4: Aromas begin to build; vegetables soften slightly.
Hour 6–8: Meat becomes tender and vegetables are cooked through.
Finish: Optionally thicken the cooking liquid or adjust seasoning before serving.

Gather these items

2 pounds stew meat (chuck or round works best; see tips for browning)
4 carrots, sliced (use large carrots, peeled or scrubbed)
4 potatoes, chopped into 1–1½ inch pieces (Yukon gold or russet)
1 onion, chopped (yellow or sweet)
4 cups beef broth (low-sodium if preferred)
2 cloves garlic, minced (or 1 tsp granulated garlic)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 tablespoon Worcestershire sauce

Notes and substitutions:

For a deeper flavor, swap 1 cup of the broth for a dry red wine.
If you prefer root-vegetable variety, add parsnips or turnips.
For a gluten-free version, confirm your Worcestershire sauce is GF or use a splash of tamari instead.
If you want an international twist, try the flavors from this Korean beef noodle variation as inspiration.

Step-by-step instructions

Place the stew meat, sliced carrots, chopped potatoes, and chopped onion into the slow cooker. Distribute the vegetables around and on top of the meat so everything cooks evenly.
In a medium bowl, whisk together the beef broth, minced garlic, salt, pepper, dried thyme, and Worcestershire sauce until combined. Pour this mixture over the meat and vegetables in the slow cooker.
Cover and cook on LOW for 8 hours (or HIGH for 4–5 hours) until the beef is fork-tender and the potatoes are cooked through. Check seasoning toward the end and add more salt or pepper if needed.
Serve the stew hot, ladled into bowls. If you prefer a thicker stew, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) into the hot stew and let it cook for 10–15 minutes to thicken.

Best ways to enjoy it

Classic: Ladle into bowls and top with chopped parsley. Serve with crusty bread or buttered dinner rolls to soak up the broth.
Rustic plate: Spoon over creamy mashed potatoes instead of adding potatoes to the stew for a silky base.
Hearty sides: A simple green salad with a bright vinaigrette or steamed green beans balances the rich stew.
Comfort mash-up: Serve with warm biscuits or drop dumplings on top in the last hour (see tips).
Beverage pairing: A medium-bodied red wine like Merlot or a malty amber ale complements the savory flavors.

How to store & freeze

Refrigerate: Cool stew to room temperature (no more than 2 hours out of the oven), then transfer to airtight containers. Keeps 3–4 days in the refrigerator.
Freeze: Place cooled stew in freezer-safe containers or heavy-duty freezer bags. Leave some headspace and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stove over medium-low until steaming; bring to 165°F (74°C) before serving. In the microwave, reheat in 1-minute intervals, stirring between, until piping hot.
Food safety: Never refreeze stew that has been thawed unless it was reheated to a safe temperature first.

Pro chef tips

Brown or don’t brown? Browning the stew meat in a skillet (2–3 minutes per side) before adding to the slow cooker adds caramelized flavor, but it’s optional if you’re short on time.
Size consistency: Cut potatoes and carrots into similar-sized pieces so they cook evenly.
Thickening options: For a glossy gravy use a cornstarch slurry at the end; for a more rustic body, mash a few potatoes in the pot.
Layering: Place root vegetables on the bottom of the slow cooker; they handle heat better and will finish tender.
Make it dumpling-friendly: If you want dumplings, mix a basic drop-dumpling batter and add them in the last 60–90 minutes on high. Here’s a great dumpling approach to try alongside your stew: slow-cooker beef stew with dumplings.

Flavor swaps

Mushroom and red wine: Add 8 oz sliced mushrooms and 1 cup red wine, reduce broth to 3 cups.
Barley stew: Stir in 1/2 cup pearl barley with the broth for a grainy texture; it will absorb some liquid—add an extra 1/2 cup broth.
Tomato-forward: Add a 14-oz can of diced tomatoes and 1 teaspoon smoked paprika for a slightly tangy profile.
Vegetarian take: Replace beef with firm seitan or mushrooms and use vegetable broth; adjust seasoning and cook time—mushrooms need much less time.

Your questions answered

Q: Can I use a different cut of beef?
A: Yes—chuck roast and stew meat (from chuck or round) are ideal for slow cooking because their connective tissue breaks down into gelatin, creating tender meat and a silky broth.

Q: How do I thicken the stew without flour?
A: Use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water), whisked and added during the final 10–15 minutes. Alternatively, mash one or two potatoes in the stew to thicken naturally.

Q: Can I cook this on HIGH instead of LOW?
A: Yes. Cooking on HIGH for 4–5 hours generally yields similar tenderness, but LOW for 8 hours develops deeper flavor. If you’re in a rush, use HIGH but check for doneness earlier.

Q: Is it safe to leave the slow cooker on while I’m at work?
A: Modern slow cookers are designed for unattended cooking, but avoid leaving them on for more than 10–12 hours. Follow manufacturer safety instructions and ensure the cooker is on a stable, heat-safe surface.

Q: Can I add frozen meat or vegetables?
A: Avoid adding frozen meat straight to the slow cooker—it may stay in the danger zone too long. Thaw meat first. Frozen vegetables are okay but can become mushy; add them later in the cook to preserve texture.

Conclusion

If you want a reliably cozy weeknight dinner that requires minimal hands-on time, this slow cooker beef stew is a go-to. For extra ideas, compare similar comforting takes like this Slow Cooker Beef Stew – The Cozy Cook or this classic Easy Slow Cooker Beef Stew Recipe for variations on broth, vegetables, and finishing techniques.