Easy Slow Cooker Beef Stew (Family-Friendly & So Cozy)

This Easy Slow Cooker Beef Stew is cozy, hearty, and full of tender beef, potatoes, and carrots. Just add everything to the slow cooker, let it simmer away, and come home to a dinner your whole family will love!

I created this slow cooker beef stew for the kind of cozy, no-fuss dinner that makes a busy day feel a little easier. The beef turns tender while the potatoes and carrots soak up all that savory broth. I love serving it with my cheddar garlic drop biscuits for dipping up every last bit. It’s simple, comforting, and just the kind of meal that brings everyone to the table.

Why You’ll Love This Beef Stew

Ingredients You’ll Need

• Beef stew meat: Use bite-sized pieces for a hearty, protein-rich stew.
• Olive oil: Optional for browning the meat in.
• Yellow onion: Adds a savory base and comforting flavor.
• Garlic: Brings a little extra warmth and flavor to the broth.
• Tomato paste: Adds richness and deepens the stew’s savory taste.
• Beef broth: Creates the cozy, delicious base.
• Worcestershire sauce: Adds a savory, slightly tangy boost.
• Bay leaves: Gently flavor the broth as the stew cooks.
• Carrots: Add sweetness and color.
• Yukon Gold or red potatoes: Hold their shape while becoming tender.
• Salt and black pepper: Bring all the flavors together.
• Butter: Adds a richer, buttery taste to the stew.
• Cornstarch: Optional, for thickening the broth at the end.
• Frozen peas: Optional, for a pop of color and sweetness.

How to Make Easy Slow Cooker Beef Stew

Please see the recipe card at the bottom of this post for the full recipe details.

1. Season the beef. Pat the stew meat dry with paper towels, then season it with salt and black pepper.
2. Brown the beef, if you’d like. For extra flavor, warm olive oil in a skillet over medium-high heat. Brown the beef in batches, then transfer it to the slow cooker. If you short on time skip this step and add the seasoned beef straight to the slow cooker.
3. Add the ingredients. Add the chopped onion, minced garlic, tomato paste, beef broth, Worcestershire sauce, bay leaves, carrots, and potatoes. Stir gently to combine. Top with butter.
4. Let the slow cooker do the work. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender and the vegetables are soft.
5. Thicken the stew, if desired. Remove the bay leaves. Stir together the cornstarch and cold water until smooth, then stir the mixture into the stew. Cover and cook on HIGH for 15–20 minutes, until the broth thickens.
6. Finish and serve. Stir in the frozen peas, if using, during the last 15 minutes of cooking. Taste and adjust the salt and pepper. Serve warm.

How to Store and Reheat

Let the beef stew cool, then store it in an airtight container in the refrigerator for up to 4 days. The broth may thicken as it chills; stir in a splash of beef broth or water when reheating.

Warm the stew gently in a saucepan over medium-low heat until hot. For a larger amount, reheat it in a covered pot on the stovetop, stirring occasionally. You can reheat individual portions in the microwave, stirring halfway through.

Frequently Asked Questions

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Easy Slow Cooker Beef Stew

This easy slow cooker beef stew is filled with tender beef, potatoes, and carrots in a rich, savory broth. Let the slow cooker do the work for a cozy family dinner.

Print Recipe Pin Recipe

Prep Time:20 minutes mins

Cook Time:7 hours hrs

Total Time:7 hours hrs 20 minutes mins

Course: Dinner, Main Course

Cuisine: American

Keyword: easy beef stew recipe, slow cooker stew

Servings: 8 Servings

Equipment

• 1 slow cooker

Ingredients

• 2½ pounds beef stew meat
• 1½ teaspoons salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil for browning (optional)
• 1 medium yellow onion chopped
• 2-3 garlic cloves minced
• 2 tablespoons tomato paste
• 3 cups beef broth plus more as needed
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 4 carrots peeled and cut into chunks
• 1½ pounds Yukon Gold or red potatoes cut into chunks
• 2 tablespoons butter
• 1 cup frozen peas optional
• 2 tablespoons cornstarch
• 2 tablespoons cold water

Instructions

1. Pat the stew meat dry and season with the salt and black pepper.
2. For extra flavor, heat the olive oil in a skillet over medium-high heat. Brown the beef in batches, then transfer it to the slow cooker. To keep prep simple, skip browning and add the seasoned beef directly to the slow cooker.
3. Add the onion, garlic, tomato paste, beef broth, Worcestershire sauce, bay leaves, carrots, and potatoes. Stir gently. Top with butter.
4. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender and the vegetables are soft.
5. Remove the bay leaves. In a small bowl, stir together the cornstarch and cold water until smooth. Stir the mixture into the stew, cover, and cook on HIGH for 15–20 minutes, until thickened.
6. Stir in the peas, if using, during the last 15 minutes of cooking. Taste and adjust the salt and pepper. Serve warm.

Notes

• Browning the beef is optional, but it adds extra flavor.
• Keep the broth at 3 cups to start; add a little more at the end if you’d like a soupier stew.
• Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed.