Cozy, hearty, and made with real food ingredients—this stew is a bowl full of comfort.
Hi friends, Gale here! If you’re craving something warm, hearty, and simple to make, this slow cooker beef stew is exactly what you need. Honestly, if there’s ever a dish that feels like a big ol’ hug from the inside out, it’s this one. This cozy, crockpot beef stew is the kind of comfort food you’ll want on repeat—especially on chilly nights, busy weekdays, or any time you’re craving a classic beef stew with vegetables that’s filling, flavorful, and good for you.
I’ve been making some version of this stew since my early married days, back when we had more month than money and needed meals that would stretch our budget. Lean chuck roast, chunky root veggies, and a slow cooker did most of the heavy lifting for us then—and they still do now. The result? A thick, hearty beef stew that feels like home and doubles as the ultimate family dinner idea.
The best part? It’s make-ahead friendly and perfect for meal prep. I’ll often throw everything together in the morning, let it simmer all day, and come home to a kitchen that smells like comfort itself.
Ingredients You’ll Need
Here’s what you’ll need for this one-pot beef stew:
- 1 pound lean chuck beef, cut into cubes (or use stew meat/brisket)
- 1/4 cup flour (swap for arrowroot/cassava if gluten-free or Whole30)
- 2 tablespoons extra virgin olive oil
- 2 celery stalks, sliced
- 3 large carrots, sliced into thick rounds
- 1/2 cup snap peas, shelled
- 2 medium potatoes, peeled and cubed (gold or russet work great)
- 1/2 cup red bell pepper, diced
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 1 bay leaf
- 2 teaspoons dried thyme (or 1 tbsp fresh)
- 1 teaspoon kosher or sea salt
- 3/4 teaspoon black pepper, divided
- 2 1/2 cups low-sodium beef broth
- 1/2 cup red wine (optional, sub with extra broth)
- 2 tablespoons tomato paste (optional, thickens stew)
- 1/4 cup flat parsley, chopped (for garnish)
How to Make Slow Cooker Beef Stew
- Coat the beef in flour. In a skillet with olive oil, brown the beef over medium heat, then transfer to your slow cooker.
- Add all remaining ingredients (except parsley) into the slow cooker.
- Cover and cook on LOW for 8–10 hours, or until the beef is fork-tender. (Don’t rush it on HIGH—the beef won’t get as tender!)
- Remove bay leaf, garnish with fresh parsley, and serve hot.
Beef Stew Q&A
Can I make this crockpot beef stew ahead of time?
Absolutely! It actually tastes even better the next day. Store leftovers in an airtight container for up to 4 days, or freeze for 3 months.
Can I thicken it more?
Yep! Stir in tomato paste, add a cornstarch slurry, or mash some potatoes right in the pot for a thicker stew.
Is it gluten-free or Whole30?
It can be! Just swap the flour for cassava or arrowroot and make sure your broth is clean.
What do I serve it with?
Try almond flour cornbread, cauliflower mash, or crusty bread to soak up the broth. It’s also hearty enough on its own.
Can I swap the beef cut?
Chuck roast is the gold standard for slow cooker beef stew, but brisket or stew meat work too—just make sure you brown it first for maximum flavor.
See How It’s Made
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Slow Cooker Thick and Chunky Beef Stew
Ingredients
- 1 pound lean chuck beef cut into cubes
- 1/4 cup flour (non-grain based flour for Whole30 plan)
- 2 tablespoons extra virgin olive oil
- 2 celery stalks, cut into slices
- 3 carrots large, sliced into thick rounds
- 1/2 cup snap peas shelled
- 2 potatoes of any variety medium, peeled and cut into bite-sized pieces
- 1/2 cup red bell pepper diced
- 1 yellow onion medium, chopped
- 2 garlic cloves minced
- 1 bay leaf
- 2 teaspoons dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon kosher or sea salt
- 3/4 teaspoon black pepper divided
- 2 1/2 cups beef broth low-sodium
- 1/2 cup red wine optional beef broth
- 1/4 cup flat parsley chopped (optional for garnish)
- 2 tablespoons tomato paste (optional, but helps to thicken up the stew)
Instructions
- Coat the beef with the flour. Over medium heat, in a skillet with extra-virgin olive oil, brown the beef then transfer to the slow cooker.
- Add all other ingredients, except parsley, to slow cooker. Cover and cook on low for 8 to 10 hours, or when beef is very tender. Remove bay leaf before serving. Enjoy!
- Garnish with chopped parsley if desired.
Notes
Nutrition Information
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Final Thoughts from Gale
There’s just something magical about a pot of hearty beef stew that’s been bubbling away all day—it soothes the soul. This recipe has been a staple in my kitchen for years, and I promise it’ll become a favorite in yours too. Whether you’re curled up in fuzzy socks, feeding a hungry family, or looking for the ultimate cozy winter recipe, this slow cooker beef stew always hits the spot.
If you give it a try, let me know—I’d love to see your bowls of comfort!
Happy stewing,
—Gale
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Editor’s Note: This recipe was originally published on September 22, 2015.
Reading the comments about the soupiness, I added a beef stew flavor packet that includes thickeners, skipped the tomato paste, and in the last 15 minutes added about 5 oz of egg noodles.
With the seasoning in the flavor packet already I skipped most of the seasonings suggested, but did add the bay leaf.
If you dice the onion finely, you’ll never notice it, especially with the larger chunks of veggies and meats.
It was amazing.
Running short on time, will cooking on high in crock pot cause meat to be tough?
Hi Becky. Yes, cooking meat on high in the crockpot will make the beef tough and chewy. Low and slow is best to make sure the meat comes out tender.
Instead of beef I used bear meat! Wow
Made this recipe . I did 3.5 pounds of beef, more potatoes and carrots .
At the end I mixed it all w rice as it was quite liquidy.
Tasted very good !
When my stew just isn’t thick enough, i add a little instantly mashed potato, it hasn’t altered the flavor, but I use a flavored one just in case :)..always turns out super yuuummmy…
What wine? There’s no calling for wine in the list of ingredients.
Liz, I corrected the recipe to include the wine. 🙂
I made this yesterday. My husband loved it! He complimented me a several times. I’ve been using the same stew recipe for 35 years, that just changed. ?
Thank you so much, Sue for letting us know. It’s nice to find a new and yummy recipe for an old favorite.
There’s an alternate way to thicken, if you’re there at the half way point. Use only half the veggies, at half way, mash them all, then add the other half in. You get a thickened stew, and slightly firmer veggies.
Great tip, Rob!
Great recipe for these chilly Fall days! So easy to put together, and uses everything I have in my pantry. I can’t wait for dinner tonight, my husband will be super happy!
Thank you so much for sharing!