Slow Cooker Beef Stew

Also try this slow cooker chicken stew, Mexican shredded beef, a meatball stew or this mouthwatering Italian pasta and chickpea stew.

Crockpot Beef Stew Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Beef chuck: Chuck is my choice for this stew because the long, slow cooking gives it time to become tender. Cut it into fairly even pieces so they cook at the same rate.
Potatoes and vegetables: Red potatoes hold their shape nicely in the slow cooker. Carrots, celery and red onion round out the stew, but yellow onion works just as well.
Chicken broth: I know beef broth sounds like the obvious choice for beef stew, but I’ve tried both. I like the slightly lighter flavor chicken broth gives this recipe, although either one works.
Condensed mushroom soups: Golden mushroom and beefy mushroom soup add both flavor and body to the broth. Use them straight from the can without diluting them.
Worcestershire sauce and herbs: Worcestershire, oregano and thyme add another savory layer without overpowering the beef and vegetables.

How to Make Slow Cooker Beef Stew

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Season the beef: Toss the beef cubes with flour, then add the dry mustard, garlic powder, salt, paprika, and black pepper.
Brown the beef: Sear the beef in a hot skillet until browned on the outside, working in batches if necessary.
Deglaze the skillet: Pour in 1 cup of chicken broth and scrape up the browned bits from the bottom of the pan.
Fill the slow cooker: Add the onion, carrots, celery, and potatoes, followed by the browned beef and broth from the skillet.
Add the broth mixture: Combine the mushroom soups, remaining broth, Worcestershire sauce, oregano, and thyme and pour it into the slow cooker.
Slow cook: Cover and cook on high for 4 hours or low for 5 to 6 hours, until the beef and vegetables are tender.
Thicken if you like: Stir in the cornstarch slurry and cook uncovered on high for another 15 minutes for a thicker stew.

Substitutions and Variations

Use beef broth: Swap the chicken broth for beef broth if you want a deeper beef flavor.
Change the vegetables: Add mushrooms, peas or green beans, or swap some of the potatoes for sweet potatoes or turnips.
Add tomato paste: Stir in a Tablespoon of tomato paste for a little tomato flavor and additional richness.
Add mushrooms: A reader suggested fresh mushrooms, and they’d fit particularly well here since the broth already uses mushroom soup.
Make it gluten-free: Use gluten-free flour, Worcestershire sauce and condensed soups, checking each label carefully.

Serving Suggestions

Appetizers: Start your meal with cowboy sliders or this farinata flatbread.
Side dishes: Serve the crockpot beef stew with roasted Brussels sprouts and crusty bread.
Desserts: Finish your meal with s’mores brownies or some fun waffle cookies.

How to Store

Store: Keep leftover beef stew in an airtight container in the refrigerator for up to 4 days.
Freeze: Freeze cooled stew in an airtight container for up to 3 months. Keep in mind that potatoes can become a little softer after freezing and thawing.
Thaw: Thaw overnight in the refrigerator.
Reheat: Warm the stew gently in a saucepan over medium-low heat, stirring occasionally, until hot throughout. Add a splash of broth if it has thickened too much.