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
You’ll Also Love These Cozy Meals
- Instant Pot Chunky Beef Stew
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- Crock Pot Low‑Fat Beef Stew
- Slow Cooker Turkey and Chickpea Chili Recipe
- Slow Cooker Cabbage Roll Stew
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
Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms
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
Don’t forget to follow along for more great recipes on Facebook and Pinterest!
Editor’s Note: This recipe was originally published on September 22, 2015.
This is the best Beef Stew I’ve ever made! My hubby loved it and that’s a big deal! It has a very beefy flavor! Definitely making this again!!
Kym, Thanks so much for your feedback and glad hubby liked it. 🙂
After reading the comments and seeing for myself, it is a bit soupy for me at the midway point, so I added 2 TBSP tomato paste (which I keep frozen in 1 TBSP clumps for such situations). It has thickened the stew nicely and given it a darker, richer color, without affecting the taste. Can’t wait to dig in..in a couple more hours!
Carrie, I’ve actually tried this as well. You’re right, it does help to thicken up the stew without changing the taste. Thanks so much for adding the comment. I’ve made your suggestion an option in the ingredients. 🙂
i was feeding a crowd so I doubled the recipe. And instead of using beef I made it with venison. It was amazing. Everyone loved it. Will definitely be making again. Thank you for the recipe.
Laurie, YAH!!! Love hear success stories. 🙂
I made this and it came out great! If it comes out soupy it’s just not done yet. I left mine to cook longer so it would “stew-up”.
all of these receipes sound wonderful I am always looking for good crock pot ones and these sound really good
Thanks, Veronica!
The picture on Pinterest and the picture on your page do not look like the same dish. I want a hearty rich thick stew as the one shown on Pinterest. I am afraid to try this based on some other comments. I hate paying that much for beef and a recipe not turning out. It has happened to me too many times. Which of the photos is a more accurate look at the finished dish?
Kimberly, That’s because we sometimes make the recipe more than once and use a different photo for social media. I also recommend checking out this recipe
https://skinnyms.com/slow-cooker-low-fat-beef-stew-recipe/.
Delicious—this is my new go-to recipe for beef stew!! The first time I made it, I used the red wine and it was wonderful! The second time I didn’t have the wine so I used balsamic vinegar and again–delicious!! I like the addition of tomato paste for thickening–I keep it in the freezer already portioned out in tablespoons. On a chilly winter day—perfection!
Cheryl, So happy you enjoyed the stew! I love your balsamic substitute. Thank you. 🙂
I have tried this twice and LOVE IT !!! Even my friends who don’t like wine, loved the flavors and depth it brings to the stew ! No, I didn’t add the tomato paste (for thickening), but I like my stew a little “soupy” because I usually add more veggies than called for…. One change I did make was to deglaze the meat pan with the wine before I added the wine to the slow cooker. I think it helped the thickness by getting the rest of the flour from the pan AND, it added all that yummy meat goodness. This is definitely on my list of “go to” meals !
Jill, That is great! Thank you so much for the feedback. 🙂
If I want to double this recipe, do I need to cook it longer?
Patrice, The same time should work fine. Enjoy! 🙂
Looks amazing. I am also a fan of thicker dishes – would omitting the broth altogether work well towards that? Doesn’t the meat produce enough liquids on its own in the slow cooker?
Mary, If you prefer less liquid and a thicker stew, eliminating most, or half, of the broth is fine.
Looking for a Stew for my Lil”Man.
Yummy yummy yum! I must make this! I love homemade beef stew. Thanks for the recipe!
This looks delicious and I can\t wait to try it. If its a success I will try it with venison for my husband & son. TFS!
Also, I forgot to ask: We like dumplings in our beef stew. If this was a thinner broth could you not add dumplings to the top? (I think I’ll try it IF the broth is more liquid…)
Great question, Teresa! You could definitely add dumplings! If you need to think the broth you can add additional low-sodium beef broth until it’s the proper consistency.
Hello! I am interested in using this recipe, but would like to prep ahead and freeze the uncooked ingredients, so I can simply defrost and cook in my crockpot when I want the meal. Any suggestions, aside from adding the liquids the day of cooking, rather than to the freezer bag?
Great idea, Amie! As you mention, add the liquids the day of cooking rather than to the freezer bag. I would also make sure your ingredients are completely thawed and drained before adding to the crock pot. Using ingredients that are still frozen will increase the cooking time and can add extra liquid making the stew runny. Other than that, I think this is a fantastic plan!
Thanks for the quick reply! Do you suggest browning the meat before freezing or after defrosting?
Hi Amie, I would suggest browning the meat prior to freezing. That would make life a whole lot easier… just add everything to the slow cooker after defrosting. 🙂
Added cajun seasoning to the flour, and added a couple chunks of apple