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Slow cooker beef stew is a thick and hearty meal made with tender chunks of beef, vegetables, and a rich, savory broth. Everything simmers low and slow in the crockpot, allowing the beef to become melt-in-your-mouth tender while the flavors deepen without any extra effort! This hands-off cooking method lets everything simmer low and slow, creating a thick, deeply flavorful stew with almost no effort.
Table of Contents
Quick Look: Slow Cooker Beef Stew
- ⏱️ Prep Time: 8 minutes
- 🍳 Cook Time: 4 hours
- 🕒 Total Time: 8 minutes 4 hours
- 👥 Servings: 6
- 📊 Calories: ~390 kcal per serving (based on nutrition panel)
- 🔥 Cook Method: A set it and forget it dish that cooks in the slow cooker
- 👩🍳 Flavor Profile: rich, hearty, and flavorful with chunks of beef, carrots, and potatoes.
- ⭐ Difficulty: Easy, perfect for a cozy weeknight meal
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Why You'll Love This Recipe
This easy slow cooker beef stew is everything a classic stew should be! Deeply flavorful, thick enough to cling to a spoon, and just as cozy and satisfying as other comfort-food favorites like this veggie loaded beef chili or taco chili. Made with beef that turns perfectly tender as it cooks low and slow, it's the kind of meal that fills your kitchen with the best smells and makes dinnertime feel easy, even on a hectic day.
I've made this slow cooker beef stew countless times, and it's one of those recipes I trust completely - simple steps, reliable results, and tender beef every single time. Because this slow cooker beef stew is naturally gluten-free and made entirely in the slow cooker, it works just as well for weeknights as it does for weekend meal prep or sharing with family and friends.
Ingredients You'll Need
- Olive oil: Used to sear the beef and sauté the aromatics, building flavor from the start.
- Stew meat: Typically cut from chuck roast, this tougher cut becomes incredibly tender and flavorful when cooked low and slow. Avoid very lean cuts, which can turn dry over long cook times.
- Gluten-free 1:1 flour: Lightly coats the beef to help with browning and early structure. You can use regular all purpose flour if gluten isn't an issue.
- Onion: Adds a savory base and depth to the stew.
- Garlic: Brings warmth and richness to the broth.
- Tomato paste: Adds concentrated flavor and helps create a deeper, richer broth.
- Beef broth: Forms the base of the stew; a good-quality broth makes a noticeable difference.
- Carrots: Add natural sweetness and hold their texture during long cook times.
- Yukon gold potatoes: Creamy yet sturdy, they keep their shape better than russets.
- Gluten-free Worcestershire sauce: Adds umami and depth without overpowering the stew.
- Hot sauce: A small amount enhances flavor without making the stew spicy.
- Dried rosemary: Adds earthy, classic stew flavor.
- Dried thyme: Brings warmth and balance to the broth.
- Salt & pepper: Essential for seasoning and bringing everything together.
- Peas: Stirred in at the end for freshness, color, and texture.
- Arrowroot powder: Thickens the stew smoothly without making it gummy.
- Water: Used to create the arrowroot slurry.
How to Make This Slow Cooker Beef Stew
Step 1: Add the stew meat to a bowl along with the gluten-free flour and sprinkle with salt and pepper. Toss to coat.
Step 2: Heat 1 tablespoon of olive oil in a skillet over medium-high heat (or in your slow cooker if it has a sauté function). Sear the meat on all sides for 3-4 minutes total. Remove using a slotted spoon.
Step 3: Add the remaining 1 tablespoon of olive oil to the same pan along with the onion and garlic. Sauté for 2-3 minutes until softened and fragrant.
Step 4: Stir in the tomato paste, then pour in the beef broth.
Step 5: Add the carrots, potatoes, Worcestershire sauce, hot sauce, rosemary, thyme, salt, and pepper. Add the beef back in, stir, cover, and cook on high for 3-4 hours or low for 8-10 hours.
Step 6: Stir in the peas and turn the slow cooker to high. Combine the arrowroot powder and water to create a slurry, then pour it into the slow cooker and stir. Cook for 15 minutes, stirring occasionally, until thickened and the peas are tender.
Step 7: For a thicker stew, add an additional tablespoon of arrowroot powder mixed with 2 more tablespoons of water and stir. Season with salt and pepper to taste and serve, topped with fresh parsley if desired.
Tips for the Best Slow Cooker Beef Stew
- Searing the beef first helps prevent a boiled texture and adds depth to the finished stew.
- Yukon gold potatoes hold their shape better than russets, even after long cook times!
- Arrowroot should always be added at the end; adding it too early can prevent the stew from thickening properly and may cause it to thin again as it cooks longer.
- This crockpot beef stew recipe is forgiving, but for the most tender beef, cooking on low is ideal whenever your schedule allows!
- This slow cooker beef stew is amazing with these gluten-free biscuits and garnished with a dollop of homemade sour cream!
Storage, Freezing, and Reheating
- Store leftover slow cooker beef stew in an airtight container in the fridge for up to 4 days. The flavors continue to deepen as it sits, making leftovers just as good (if not better!) the next day.
- To freeze, allow the stew to cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat gently on the stovetop over medium-low heat or in the microwave, stirring occasionally. If the stew thickens too much after chilling, add a splash of beef broth while reheating to loosen it back up.
If you're craving another cozy dinner that stores beautifully, my lasagna soup is always a favorite!
Recipe FAQs
Yes, you can, but browning the beef first adds flavor and improves the overall texture of the stew!
A 7-quart slow cooker works best, giving the ingredients enough space to cook evenly without overcrowding, which helps the beef stay tender and the stew thicken properly!
Low heat produces the most tender beef, but high works well when you need dinner sooner.
The best method for crockpot beef stew is to thicken at the end using an arrowroot slurry. This creates a rich, gravy-like consistency without making the stew heavy or gummy.
Yes, simply add oil to a large dutch oven or pot and saute the beef and onions as directed. Add all other ingredients except for the potatoes and carrots and peas. Bring to a boil, then reduce heat to medium low, cover, and simmer at a low boil for 1-1.5 hours. Add the potatoes and carrots and continue to cook another 30-45 minutes until tender. Add in the peas and the arrowroot slurry to thicken.
This slow cooker beef stew recipe is warm, comforting, and incredibly satisfying, making it a go-to dinner for cooler days or busy weeks!
More Cozy Slow Cooker Dinners
Classic Slow Cooker Turkey Chili (Gluten Free)
Crock-Pot Chicken Enchilada Casserole
Easy Slow Cooker Beef Stew (Thick & Hearty!)
Equipment
Ingredients
- 2 tbsp olive oil
- 1.5 lbs stew meat, trimmed and cubed
- 3 tbsp gluten free 1:1 flour
- 1 onion, chopped
- 3 cloves minced garlic
- 2 tbsp tomato paste
- 4 cups beef broth
- 4 carrots, peeled and cut into 1-inch pieces
- 5-6 yukon gold potatoes, cut into 1-2 inch pieces
- 1 tbsp GF worcestershire sauce
- 1 tbsp hot sauce
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp salt, + more to taste and for sprinkling on beef
- ½ tsp pepper
- ¾ cup peas, canned or frozen
- 2 tbsp arrowroot powder
- ¼ cup water
Instructions
- Add the stew meat to a bowl along with the gluten free flour and sprinkle with salt and pepper. Toss to coat.
- Heat 1 tbsp olive oil in a skillet over medium-high heat (or in your slow cooker if it has a saute function). Sear meat on all sides for 3-4 minutes total. Remove using a slotted spoon.
- Add remaining 1 tbsp olive oil to the same pan along with the onions and garlic. Saute for 2-3 minutes until softened and fragrant.
- Stir in the tomato paste and pour in the broth. Add the carrots, potatoes, worcestershire sauce, hot sauce, rosemary, thyme, salt and pepper. Add the beef back in. Stir, then cover and cook on high for 3-4 hours or low for 8-10.
- Stir in ¾ cup frozen or fresh peas. Turn the slow cooker to high. Combine the arrowroot powder and water and stir to create a slurry. Pour it into the slow cooker and stir. Let the stew cook on high for 15 minutes, stirring occasionally while it thickens and until the peas are cooked through.
- If you would like it thicker, add an additional 1 tbsp arrowroot powder mixed with 2 more tbsp water and stir.
- Season with salt and pepper and serve topped with fresh chopped parsley if desired and enjoy! This is amazing with my gluten free drop biscuits!
Stovetop
- Add oil to a large dutch oven or pot and saute the beef and onions as directed. Add all other ingredients except for the potatoes and carrots and peas. Bring to a boil, then reduce heat to medium low, cover, and simmer at a low boil for 1-1.5 hours. Add the potatoes and carrots and continue to cook another 30-45 minutes until tender. Add in the peas and the arrowroot slurry to thicken.
Notes
- Searing the beef first helps prevent a boiled texture and adds depth to the finished stew.
- Yukon gold potatoes hold their shape better than russets, even after long cook times!
- Arrowroot should always be added at the end; adding it too early can prevent the stew from thickening properly and may cause it to thin again as it cooks longer.
- This crockpot beef stew recipe is forgiving, but for the most tender beef, cooking on low is ideal whenever your schedule allows!
- This slow cooker beef stew is amazing with these gluten-free biscuits and garnished with a dollop of homemade sour cream!
- Store leftover slow cooker beef stew in an airtight container in the fridge for up to 4 days. The flavors continue to deepen as it sits, making leftovers just as good (if not better!) the next day.
- To freeze, allow the stew to cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat gently on the stovetop over medium-low heat or in the microwave, stirring occasionally. If the stew thickens too much after chilling, add a splash of beef broth while reheating to loosen it back up.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
