This Slow Cooker Stew Meat and Potatoes recipe features tender chunks of beef, diced russet potatoes, onions, carrots and garlic simmered in a rich, wine-free beef broth. Robust, comforting and simple to prepare, this classic crock-pot beef stew is ideal for cold evenings and family meals.

Slow Cooker Stew Meat and Potatoes

Beef stew is one of the most dependable slow cooker comfort foods: straightforward to prepare, forgiving in technique, and endlessly satisfying. This version focuses on classic flavors—no fancy cuts or exotic ingredients—yielding a hearty stew of tender beef and vegetables in a deeply flavored broth.

Easy Recipe for Beef Stew In a Crock Pot

What makes this crock pot stew a go-to recipe:

• A straightforward ingredient list using inexpensive, readily available items like chuck roast, russet potatoes and carrots.
• Simple method: sear the meat, combine the ingredients in the slow cooker, and let low heat develop rich flavor and melt-in-your-mouth tenderness.
• Feeds a crowd and makes excellent leftovers—stew often tastes even better the next day.
• No wine is used; the broth is built from beef stock, tomato paste and savory seasonings for a deeply satisfying, alcohol-free result.

Ingredients for Crock Pot Beef Stew

• Chuck roast or stew meat, cut into 1-inch pieces – a flavorful, well-marbled cut that becomes tender with slow cooking.
• All-purpose flour – for dredging the meat and adding body to the broth.
• Vegetable oil – to brown the meat.
• Onion – chopped, for savory depth.
• Russet potatoes – starchy and hearty, cut into 1-inch pieces.
• Carrots – cut into chunks for sweetness and texture.
• Garlic – minced, for aroma and flavor.
• Tomato paste – concentrates savory, umami notes.
• Soy sauce – adds savory saltiness and balances flavors.
• Beef stock – the base of the stew broth.
• Cornstarch – mixed into a slurry at the end to thicken the sauce if desired.
• Seasonings – salt, pepper, onion powder, garlic powder and smoked paprika are used here; finish with fresh parsley for garnish.

How To Make Beef Stew In A Slow Cooker

Begin by heating vegetable oil in a large skillet over medium-high heat. In a bowl, combine the flour with salt and pepper for a dredge. Toss the beef pieces in the seasoned flour to coat.

How To Brown Beef for Stew

Brown the dredged beef in a single layer in the hot skillet, 4–5 minutes, turning frequently to develop an even sear. Work in batches if necessary to avoid crowding. Browning builds flavor through caramelization and improves the final depth of the stew.

Transfer the browned beef to the slow cooker, then add chopped onion, minced garlic, potatoes, carrots, tomato paste, soy sauce, beef stock and the dry seasonings. Stir gently to combine.

Cover and cook on Low for 7–8 hours or on High for about 4 hours. Near the end of cooking, whisk 2 tablespoons of cornstarch into an equal amount of cold beef broth (or water) to make a smooth slurry, then stir it into the slow cooker. Cook on High for an additional 10–15 minutes until the sauce thickens. Garnish with fresh parsley and serve with crusty bread.

Pro Tips for Perfect Beef Stew

• Resist opening the slow cooker while it cooks; steady low heat is what tenderizes the meat.
• Use chuck roast for the best balance of flavor and tenderness after long, slow cooking.
• Always sear the meat first when possible—browning adds a layer of richness you can’t get otherwise.
• Add delicate fresh herbs like parsley, thyme or rosemary at the end to preserve their brightness.

Best Cut of Meat for Beef Stew

Chuck roast (cut into large cubes) is ideal for slow-cooked stew. It has enough fat and connective tissue to become tender and flavorful during the long, gentle simmer in the crock pot.

How To Thicken Beef Stew

The stew will gain some body from the flour used to dredge the meat and from the potatoes, but a cornstarch slurry is a quick, neutral way to thicken the broth without altering flavor. Mix equal parts cornstarch and cold liquid until smooth, then stir into the hot stew and cook a few minutes until visibly thickened.

How To Store Leftover Beef Stew

Transfer completely cooled stew to an airtight container and refrigerate for up to 3 days. For longer storage, freeze in a freezer-safe container and thaw in the refrigerator before reheating. Reheat gently on the stovetop over medium heat or in the microwave until hot throughout.

Update Notes: This post was originally published in December 2018 and updated with new photos, refined instructions and tips in March 2024.