Slow Cooker Beef Stew

This tender, hearty, and savory Slow Cooker Beef Stew recipe is so easy and extremely flavorful! Beef Crockpot recipes are perfect for chilly days, whenever you want something comforting and filling with carrots, soft potatoes, and onions.

Ingredients needed

This is just a general list of the ingredients you need for this Stew. You can find the complete list of ingredients in the recipe card below, but here are a few helpful notes:

• Oil: any oil of choice will work if you do not have olive oil.
• Beef: Use stewing beef, such as chuck, cut into cubes.
• Seasoning: I used bay leaves, salt, pepper, and smoked paprika.
• Onion: yellow onions are perfect here, but you can also use red or white onions.
• Fennel: One fresh fennel bulb gives this beef stew a super bright, fresh flavor. You can find fennel in the produce aisle at the grocery store, and it is like a cross between onions and celery
• Broth: I like to use beef broth because it is rich and savory, amplifying the beef flavors. Feel free to use chicken or veggie broth.
• Carrots: medium whole carrots will need to be peeled and cut into ¼-inch cubes; use any kind of variety of carrots, in addition to baby or frozen carrots
• Potatoes: Yukon Gold potatoes are perfectly buttery and soft for this beef stew recipe. I like to use the golden potatoes, but feel free to use Russet potatoes.
• Garlic: Freshly minced garlic gives this stew an extra punch of flavor. If you do not have fresh garlic, then use ground garlic powder.
• Worcestershire Sauce: This ingredient is key in making sure this beef recipe has plenty of flavor and depth. You can find this sauce in the seasoning and sauce aisles at grocery stores
• Tomato Paste: rich, robust tomato paste tastes great with the carrots and potatoes, and gives this recipe some extra tasty notes
• Cornstarch: used as a gluten-free thickening agent, feel free use arrowroot powder
• Water: just a little bit of water is used to make a slurry with the cornstarch before pouring it into the slow cooker

How to Make Slow Cooker Beef Stew

• Heat the skillet: First, heat some oil in a large heavy-bottom skillet over medium high heat. Be sure to use an oil with a high smoke point.
• Cook the beef: Next, add half of the beef cubes and sprinkle with some paprika, salt, and pepper. Sear the meat until it is golden brown, about four to five minutes, and transfer to the Crockpot. Repeat with the rest of the meat.

• Sauté onion: Then, reduce the heat on the stovetop to medium-low and add some more oil. Sauté the onion and fennel until softened, then transfer them to the slow cooker.
• Combine: Add the carrots, potatoes, garlic, broth, Worcestershire sauce, tomato paste, and bay leaves to the slow cooker and cook on low for eight hours or high for four hours.

• Make the slurry: In a small bowl, combine the cornstarch and water to create a slurry. Make sure it is well mixed. Once the beef has cooked, add the cornstarch to the Crockpot.
• Cover and thicken: Place the lid on the slow cooker and cook on high for 20 minutes until the sauce has thickened.

Storing & Reheating

• Leftovers: Store in an airtight container in the refrigerator for up to 4 days. To freeze, simply place the stew in a freezer-safe bag or container, label it, and freeze it for four months.
• Reheating: To reheat this recipe, simply place it in a microwave-safe bowl and cook for a minute or two until fully heated. You can also reheat this stew on the stovetop in a saucepan.

Recipe Notes, Tips, and Substitutions

• Protein: Instead of beef, feel free to use chicken breasts or thighs.
• Flavor: Sautéing the beef, fennel, and onions lets the flavors shine more than if they were added directly to the Crockpot.
• Veggies: Want more veggies? Add your combination of vegetables like broccoli, cauliflower, bell peppers, green beans, etc.

How to make it on your stovetop instead

• Heat pot or Dutch oven: First, add oil in a large heavy pot or Dutch oven over medium-high heat. Be sure to use an oil with a high smoke point.
• Sauté onion: Using the same pot, reduce the heat to medium-low and add some more oil. Sauté the onion and fennel until softened.
• Add the veggies: Add the carrots, potatoes, garlic, broth, Worcestershire sauce, tomato paste, and bay leaves to the pot. Add in the beef chunks. Cover and let it cook over medium heat for about 30 minutes.
• Make the slurry: In a small bowl, combine the cornstarch and water to create a slurry. Make sure it is well mixed. Once the beef has cooked and the veggies are soft, add the cornstarch.
• Let the stew thicken: Place the lid back on and let it simmer for another 10 minutes. If it’s not thick, you may leave it open and let it just simmer down.

Common Questions

More Slow Cooker Recipes

• Slow Cooker Pulled Chicken Burger
• Slow Cooker Beef Brisket
• Crockpot Spinach Artichoke Dip
• Chicken Stroganoff
• Creamy Vegetarian Tortilla Soup

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