This Slow Cooker Beef Stew is an easy, cozy dinner made with tender beef, potatoes, carrots, and a rich savory broth.

It’s the kind of classic comfort food that works well for busy weeknights, Sunday dinners, and cold-weather family meals.

Because everything cooks low and slow, the beef turns fork-tender while the vegetables soak up all that hearty flavor. This easy slow cooker beef stew recipe is simple to prep, filling enough for the whole family, and perfect when you want a homemade dinner without spending all evening in the kitchen.

If you’re looking for a reliable Crockpot beef stew with simple ingredients and classic flavor, this is an easy recipe to keep in your regular dinner rotation.

If you like a low-effort dinner that simmers all day, these are worth a look too:

Ingredients You’ll Need

Chuck roast is the right cut for this. It’s tough to start but breaks down into something tender after hours in the slow cooker.

Carrots, onion, and potato make up the base of the stew, and they hold their shape well over a long cook time (Yukon golds especially). A little flour tossed with the beef before browning helps thicken the broth as it cooks.

Ingredients

2 lbs beef chuck roast, cut into 1.5-inch cubes
Salt and black pepper, to taste
3 tablespoons all-purpose flour
2 tablespoons olive oil
1 onion, diced
3 carrots, sliced
4 Yukon gold potatoes, cubed
3 cloves garlic, minced
3 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
1 cup frozen peas, optional

Directions

Season the beef cubes with salt and pepper, then toss them with the flour until lightly coated.
Heat the olive oil in a large skillet over medium-high heat and sear the beef in batches, 2-3 minutes per side, until browned.
Don’t crowd the pan. Searing in batches keeps the beef from steaming instead of browning.
Transfer the browned beef to the slow cooker.
Add the onion, carrots, potatoes, and garlic on top of the beef.
In a bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, and thyme.
Pour the mixture over the beef and vegetables, then tuck in the bay leaves.
Everything should be mostly submerged. Add a splash more broth if it looks dry.
Cover and cook on low for 8 hours or high for 4-5 hours, until the beef is fork-tender and the vegetables are soft.
Resist the urge to lift the lid too often. The slow cooker loses heat every time you open it, and that adds to the total cook time.
Stir in the frozen peas, if using, during the last 10 minutes of cooking so they heat through without turning mushy.
Remove the bay leaves and taste for seasoning, adding more salt and pepper as needed.
Ladle into bowls, serve hot with crusty bread, and enjoy!

Important Recipe Notes

Sear the beef first. It takes an extra 10 minutes, but the browning adds a depth of flavor that skipping this step just can’t replicate. Don’t skip it even though the slow cooker technically doesn’t require it.
Cut the vegetables in similar sizes. This keeps everything cooking at roughly the same rate, so you don’t end up with mushy carrots and undercooked potatoes.
Storage. Store in an airtight container in the fridge for up to 4 days. The flavor actually improves by day two.
Freezing. This stew freezes well for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop.
Reheating. Warm gently on the stovetop over medium-low heat, or in the microwave in short bursts, stirring in between.
Swap the cut. Beef stew meat from the store works fine if you don’t want to cut a chuck roast yourself, just check that the pieces are similar in size.
Thicken it further if you like. If the broth is thinner than you want after cooking, mix a tablespoon of cornstarch with a little cold water and stir it in during the last 30 minutes.

How to Serve, Store & Customize This Recipe

Serving Ladle into deep bowls and serve with crusty bread or over mashed potatoes for something even more filling. A sprinkle of fresh parsley adds a little color and freshness on top. I like a simple green salad on the side to balance out the richness.

Storing Cool completely, then store in an airtight container in the fridge for up to 4 days. This stew actually tastes better the next day, once the flavors have had more time to develop.

Customizing Swap the potatoes for parsnips or turnips for a different flavor, or add mushrooms along with the other vegetables. For a richer broth, stir in a splash of red wine when you add the beef broth. If you like a little heat, a pinch of red pepper flakes works well too.