Simple, satisfying, and packed with nourishing ingredients for you and your family, our Slow Cooker Beef Stew is destined to become a new favorite in your family’s dinner rotation.

A hearty bowl of slow-cooked beef stew is my idea of total comfort, especially on a chilly day. This recipe takes the classic dish to new heights with tender, melt-in-your-mouth beef, golden potatoes, sweet carrots, and a rich, savory broth infused with garlic, herbs, and a hint of smoky paprika. our slow cooker does most of the work, filling your home with irresistible aromas while you go about your day.

I love this recipe because of the ease of achieving such depth of flavor with so little effort. Browning the beef before slow-cooking locks in a delicious caramelized crust, while a broth blend of tomato paste, Worcestershire sauce, soy sauce, and herbs gives the stew layers of umami richness. The addition of frozen peas adds a pop of sweetness and vibrant color right at the end. It’s a balanced, soul-warming meal that feels like a big, cozy hug in a bowl.

This versatile dish is perfect for creating warm, memorable moments—whether it’s a casual meal or a special occasion, everyone will appreciate the cozy flavors and soul-soothing warmth.

What You’ll Need to Make Slow Cooker Beef Stew

Ingredients

stew beef
beef broth
golden little potatoes
carrots
frozen peas
onion
minced garlic
tomato paste
Worcestershire sauce
soy sauce
dried thyme
dried rosemary
smoked paprika
Salt and pepper
cornstarch (optional, for thickening)
cold water (if using cornstarch)

How to Make Slow Cooker Beef Stew

In a large skillet over medium-high heat, brown the stew beef for about 5-6 minutes, until seared on all sides. The meat doesn’t need to be cooked all the way through at this time, just focus on getting a good sear on all sides of the meat.

Prepare the potatoes by cutting in half. If you can’t find golden little potatoes, you can use Yukon Gold potatoes. These will need to be diced rather than halved.

Remove onion skin, then dice.

Peel the carrots then slice into 1 inch pieces.

Set prepped vegetables aside.

combine tomato paste, liquid sauces and spices in a small bowl

In a separate bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, soy sauce, dried thyme, rosemary, paprika, and a generous pinch of salt and pepper.

Add the potatoes, carrots, peas, onion, and garlic to the crockpot insert.

Add browned beef on top of the vegetables.

Pour liquid mixture over beef and vegetables

Pour liquid mixture over the meat and vegetables in the crock pot. Cover and cook on low for 7-8 hours, or on high for 4-5 hours.

Stew is done when beef is tender and vegetables are soft

Stew is done when the meat is tender and the vegetables are cooked through.

If you want to thicken the stew, mix the cornstarch with cold water until smooth. Stir it into the stew about 30 minutes before serving, and continue to cook on high.

Before serving, taste the stew and adjust seasonings, adding more salt, pepper, or herbs as needed.

Options to enhance the flavor of Slow Cooker Beef Stew

Red Wine: For a richer flavor, you can substitute 1 cup of beef broth with red wine.
Herb Blend: If you have fresh herbs, like rosemary or thyme, feel free to swap dried for fresh. Generally, I recommend using approximately 1 Tablespoon of fresh herbs per 1 teaspoon of dried herbs.

Serving Suggestions for Slow Cooker Beef Stew

Cozy Family Dinner: Serve this hearty stew on a chilly evening with warm crusty bread or buttery biscuits to soak up every last bit of the rich, flavorful broth.
Meal Prep for the Week: Make a big batch on Sunday, divide it into portions, and enjoy a satisfying, ready-to-heat meal throughout the week.
Casual Gathering with Friends: Host a laid-back dinner party with a rustic theme—pair the stew with a simple green salad, red wine, and a fruit crisp or apple pie for dessert.
Holiday Comfort Food: This stew makes a wonderful addition to a holiday buffet or as an alternative to traditional roasts when you want a one-pot dish that feeds a crowd with minimal effort.
Work-from-Home Lunch: Prepare it the night before, and let it simmer in the slow cooker while you work; it’ll be ready just in time for a hearty midday break.

More Stew Recipes You’ll Love

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Servings:

Ingredients

1 1/2 lbs stew beef cut into 1-inch cubes
4 cups beef broth
450 grams golden little potatoes
4 carrots peeled and sliced into 1-inch pieces
1 cup frozen peas
1 medium onion diced
3 cloves garlic
2 tbsp tomato paste
2 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tsp dried thyme
1 tsp dried rosemary
1 tsp smoked paprika
salt and pepper to taste
2 tbsp cornstarch optional for thickening
3 tbsp cold water if using cornstarch

Instructions

In a large skillet over medium-high heat, brown the stew beef for about 5-6 minutes, until seared on all sides. You don't need to cook it all the way through.
Chop the potatoes, onion, and carrots. Add the potatoes, carrots, peas, onion, and garlic to the crockpot. Add the browned beef on top.
In a separate bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, soy sauce, dried thyme, rosemary, paprika, and a generous pinch of salt and pepper. Pour this mixture over the meat and vegetables in the crock pot.
Cover and cook on low for 7-8 hours, or on high for 4-5 hours, until the meat is tender and the vegetables are cooked through.
Thicken the Stew (Optional):If you want a thicker stew, mix the cornstarch with cold water until smooth. Stir it into the stew about 30 minutes before serving, and continue to cook on high. This will help the stew thicken up.
Before serving, taste the stew and adjust seasonings, adding more salt, pepper, or herbs as needed.

Options for Extra Flavor

Red Wine: For a richer flavor, you can substitute 1 cup of beef broth with red wine.
Herb Blend: If you have fresh herbs, like rosemary or thyme, feel free to swap dried for fresh.

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