This Slow Cooker Stew Meat and Potatoes recipe features tender chunks of beef with potatoes, onion and carrots simmered in a rich, wine-free beef broth. Hearty, flavorful and simple to prepare, this classic crock pot beef stew is ideal comfort food.

Slow Cooker Stew Meat and Potatoes

Beef stew is one of the most satisfying slow cooker meals. This straightforward recipe returns to the basics: browned stew meat, potatoes, carrots and onions cooked low and slow in a well-seasoned beef broth. It’s comforting on chilly days and easy to scale for a family meal.

Easy Recipe for Beef Stew In a Crock Pot

There are countless beef stew variations, but this version stands out for being reliable and approachable:

• Uses common ingredients and familiar techniques — no specialty cuts or exotic spices required.
• Prepared in a slow cooker so the effort is minimal and the results are tender, flavorful meat and vegetables.
• Feeds a crowd and reheats well, making it great for leftovers.
• Produces a satisfying, comforting bowl of stew without any wine — just rich, savory beef flavor.

Ingredients for Crock Pot Beef Stew

• Chuck roast or stew meat — a fattier cut like chuck becomes tender and flavorful when slow-cooked.
• All-purpose flour — for dredging the meat to help thicken the broth and promote browning.
• Vegetable oil — for searing the meat.
• Onion — chopped, for aromatic depth.
• Russet potatoes — starchy potatoes hold up well and help thicken the stew.
• Carrots — cut into chunks for texture and sweetness.
• Garlic — minced, to boost savory flavor.
• Tomato paste — adds richness and body to the broth.
• Soy sauce — a little for umami and seasoning.
• Beef stock — the base of the stew for robust beef flavor.
• Cornstarch — mixed with broth at the end to thicken the sauce if desired.
• Spices — simple dried spices such as onion powder, garlic powder and smoked paprika complement the stew.

How To Make Beef Stew In A Slow Cooker

Start by heating vegetable oil in a large skillet over medium-high heat. In a bowl combine the flour with salt and pepper for dredging the meat.

Toss the beef chunks in the flour mixture, shake off excess, then brown the meat in the hot skillet in a single layer. Work in batches if needed so the pieces sear instead of steam. Browning takes about 4–5 minutes per batch, until the meat is nicely caramelized on all sides.

Transfer the browned meat to the slow cooker. Add chopped onion, minced garlic, potatoes, carrots, tomato paste, soy sauce and beef stock. Stir gently to combine, cover and cook on Low for 7–8 hours or on High for about 4 hours.

To thicken the stew, scoop out two tablespoons of hot broth, whisk in the cornstarch until smooth, then stir the slurry back into the slow cooker. Cook on High for 15 more minutes until the sauce thickens. Finish with a sprinkle of fresh parsley and serve with crusty bread if you like.

How To Brown Beef for Stew

Browning the meat is optional but recommended. It creates caramelized bits that deepen the stew’s flavor. Make sure the skillet is hot, the oil is shimmering, and the meat pieces are in a single layer. Turn pieces so all sides brown evenly, then transfer to the slow cooker.

How To Thicken Beef Stew

The stew will gain some thickness from the flour on the meat and from the potatoes breaking down slightly. For a thicker broth, mix equal parts cornstarch and cold water or broth to form a smooth slurry, then stir it into the hot stew near the end of cooking. Let it simmer for 10–15 minutes until the sauce reaches the desired consistency.

Pro Tips for Perfect Beef Stew

• Resist lifting the lid during cooking; maintaining steady low heat yields the most tender meat.
• Choose a cut with marbling, like chuck roast, so it becomes tender and flavorful as it cooks.
• Searing the meat before slow cooking adds noticeable depth of flavor.
• Add fresh herbs such as parsley, thyme or rosemary just before serving for a bright, fresh finish.

Best Cut of Meat for Beef Stew

Chuck roast is an excellent choice for stew: it’s flavorful, has connective tissue that breaks down over long cooking, and turns fork-tender in a slow cooker. Cut into roughly 1-inch pieces for even cooking.

How To Store Leftover Beef Stew

Beef stew stores and reheats well:

• Cool completely, transfer to an airtight container or a resealable bag, and refrigerate for up to 3 days.
• For longer storage, freeze in portions. Thaw in the refrigerator before reheating.
• Reheat gently on the stovetop over medium heat or in the microwave until warmed through.

Slow Cooker Stew Meat and Potatoes

This old fashioned beef stew recipe is made with tender chunks of stew meat and chopped potatoes, onion and carrots all simmered in a rich beef stew broth made without using any wine. Robust, hearty and easy to make, this basic crock pot beef stew is the perfect comfort food.

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Ingredients

Stew Meat Dredge

• 1 cup all purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper

Beef Stew

• 2 tablespoons vegetable oil
• 2 1/2 pounds stew meat or chuck roast, cut into 1 inch pieces
• 1 medium onion, chopped
• 4 large russet potatoes, cut into 1 inch pieces
• 4 large carrots, cut into 1 inch pieces
• 6 cloves garlic, minced
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon smoked paprika
• 6 ounces tomato paste
• 1 1/2 tablespoons soy sauce
• 32 ounces beef stock
• 2 tablespoons cornstarch
• Fresh parsley for garnish

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat. Combine flour, salt and pepper in a bowl for dredging.
2. Toss beef chunks in the flour mixture, shake off excess, and brown in the skillet 4–5 minutes, turning so all sides are caramelized. Work in batches if necessary.
3. Transfer browned meat to the slow cooker. Add onion, garlic, potatoes, carrots, tomato paste, soy sauce and beef stock. Stir lightly, cover and cook on Low for 7–8 hours or on High for 4 hours.
4. To thicken, whisk cornstarch into 2 tablespoons of hot broth until smooth, stir back into the slow cooker and cook on High for 15 minutes. Garnish with fresh parsley and serve.

Notes

• Slow, steady cooking yields the most tender meat. Avoid frequent lid lifting.
• Choose a marbled cut like chuck roast for better flavor and tenderness after long cooking.
• Searing the meat enhances depth of flavor, so don’t skip it if you have time.
• Add fresh herbs at the end for a bright finish—parsley, thyme or rosemary work well.

Nutrition

Serving: 8 |
Calories: 683 kcal |
Carbohydrates: 50.8 g |
Protein: 48 g |
Fat: 31.3 g

Update Notes: This post was originally published in December 2018 and updated with new photos, step-by-step instructions and tips in March 2024.