There’s something deeply reassuring about coming home to the smell of something slow-cooked and hearty. This Slow Cooker Beef Stew has become a treasured recipe in many households for good reason—it’s effortless to prepare and brings incredible flavor, warmth, and comfort to your table. The magic lies in how a few humble ingredients—tender beef, root vegetables, herbs, and a flavorful liquid—come together slowly throughout the day to create a soul-soothing meal. The aroma that fills your home will have you counting down the minutes until dinnertime.
For those of us with packed schedules, this stew is a game-changer. With just a few minutes of prep in the morning, the slow cooker does all the heavy lifting. The result? A thick, hearty stew that nourishes both body and spirit. Whether you’re cooking for your family or preparing a weeknight dinner for one, this dish reminds us that slowing down and enjoying real food doesn’t have to be complicated. It’s not just a recipe—it’s a little act of self-care wrapped in a bowl of tender beef, soft potatoes, and flavorful broth. Set it, forget it, and come home to the kind of meal that warms your soul.
Slow Cooker Beef Stew
Servings: 6 to 8
Ingredients
- 2–3 lb chuck roast, trimmed and cubed
- 4 carrots, peeled and chopped
- 4 celery stalks, sliced
- 1 can diced tomatoes (with liquid)
- 2 onions, chopped
- 6 garlic cloves, minced
- 1 small can tomato paste
- 6 red potatoes, roughly chopped
- 1 bottle of beer (your choice)
- 1 cup beef broth or stock
- Salt and black pepper to taste
- 2 bay leaves
- Flour for coating beef
- Oil for browning
- Optional: chili powder or paprika for extra flavor
Instructions
- Season the beef cubes with salt, pepper, and optional chili or paprika for added heat.
- Lightly coat the beef pieces in flour, shaking off excess.
- In a hot skillet with a bit of oil, brown the floured beef in batches. Transfer each browned batch into the slow cooker.
- Add carrots, celery, onions, garlic, and potatoes to the slow cooker.
- Stir in the diced tomatoes and tomato paste until combined.
- Pour in the beer and beef broth. Add bay leaves and a pinch more salt and pepper.
- Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the beef is fork-tender.
- Before serving, discard the bay leaves and taste to adjust seasoning.
- Serve hot with crusty bread or over mashed potatoes for a full, hearty meal.
Nutritional and Dietary Insights
This stew is rich in protein from the beef, while potatoes and carrots provide complex carbohydrates and fiber. Tomatoes and celery add antioxidants and essential vitamins. It’s a naturally filling meal that supports energy and recovery. While not low-carb, it’s nourishing and well-balanced. To make it gluten-free, simply replace the flour with a gluten-free thickener and choose a gluten-free beer or more broth instead.
Sharing and Commenting is Caring
If this stew brought warmth to your table, let us know! Share the recipe with friends or leave a comment about your experience. Tried it with sweet potatoes or added peas? We’d love to hear how you made it your own. Your feedback helps others find the same joy in cooking!