Classic Slow-Cooker Beef Stew

The beef chuck roast in this slow-cooker beef stew recipe is super tender and still plenty moist thanks to low and slow cooking. Hearty vegetables, like potatoes and turnips, add a nice added element of earthy flavor, along with a touch of sweetness thanks to carrots.

The complex flavor of this beef stew is anything but difficult to create: Combine flour, tomato paste, Worcestershire sauce, mustard, and seasonings, and toss the beef in this to coat the pieces and lay the foundation for the deeply rich base flavor. As a bonus, this flour mixture also serves to thicken the stew as it cooks.

And as a final surprise and a true touch of genius, we stir in a bit of butter and parsley for a little creaminess and nice touch of freshness right before serving. Add crusty French bread to the table so everyone can grab a piece and soak up the last bits of stew.

Learn how to make slow-cooker beef stew for a new family weeknight favorite.

Ingredients for Classic Slow-Cooker Beef Stew

A robust variety of veggies, seasonings, herbs, and beef come together for this hearty, stick-to-your-ribs dinner. To make this classic slow-cooker beef stew, you'll need:

• Boneless chuck roast: A well-marbled cut of beef that becomes tender when slow-cooked.
• All-purpose flour: Helps thicken the stew.
• Tomato paste: Adds richness, depth, and color.
• Kosher salt: Enhances the overall flavor.
• Garlic powder: Adds a savory, aromatic note.
• Dijon mustard: For a mild tanginess and spice.
• Dried Italian seasoning: Infuses the stew with a blend of herbs.
• Yukon Gold potatoes: A buttery, creamy potato that adds heartiness to the stew.
• Yellow onion: Builds flavor.
• Carrots: Adds a subtle sweetness and veggie component.
• Turnip: A mild, peppery flavor.
• Beef broth: Adds deep flavor as the base liquid of the stew.
• Worcestershire sauce: Adds umami and depth.
• Red wine vinegar: Acidity works to brighten the stew.
• Unsalted butter: Adds richness and a velvety mouthfeel.
• Chopped flat-leaf parsley: For a pop of freshness and color.

What's the Best Cut of Beef for Slow-Cooker Beef Stew?

When choosing the best cut of beef for slow-cooker stew, choosing a cut that benefits from long, slow cooking is key to ending up with the most tender results. As a rule of thumb, muscles most often used by the animal require the slowest cooking methods to tenderize. For that reason, our favorite cuts for beef stew include chuck roast, round roast, chuck shoulder, or top chuck.

If you happen on beef stew meat in the supermarket, be wary—beef stew meat is often made up of a combination of various cuts that are trimmed into small pieces, and the mix of lean and fatty cuts can have mixed results. Used in this recipe, chuck roast has a good amount of marbling, and cooks up tender and flavorful every time.

How To Make Slow-Cooker Beef Stew

Using a slow-cooker makes this beef stew almost impossible to mess up, and incredibly easy to pull together.

• Step 1. Coat the beef with flour, tomato paste, salt, garlic, mustard, and Italian seasoning in a slow-cooker, then stir in potatoes, onion, carrots, turnip, beef broth, Worcestershire, and vinegar.
• Step 2. Cover and cook on LOW until beef is tender, 6 to 8 hours.
• Step 3. Stir in butter and parsley before serving, and you'll have a fantastic meal on the table with hardly any effort whatsoever.

Slow-Cooker Beef Stew Variations

While this stew already contains a balanced variety of flavors and textures, here are some ideas if you want to change things up:

• Mix up the potatoes: A combination of Yukon Gold and sweet potatoes can add extra flavor and richness to the stew.
• Garlic: Up the ante with minced fresh garlic in the place of garlic powder.
• Mushrooms: Add mushrooms for an earthy flavor and extra depth.
• Celery: Add celery for a classic mirepoix.
• Peas: Add frozen peas at the end of cooking for a pop of color and additional sweetness.
• Herbs: Add bay leaves, thyme, rosemary, or other herbs to enhance the flavors of the stew.
• Heat: Add crushed red pepper flakes or serve with hot sauce for a spicy touch.
• Bacon: For a salty, smoky touch, add crumbled bacon as a garnish or at the end of cooking.
• Thicken as desired: For a thicker consistency, add a cornstarch slurry toward the end of cooking.

How To Store and Reheat Leftover Slow-Cooker Beef Stew

Refrigerate leftover beef stew covered or in an airtight container for up to 4 days, or freeze for up to 3 months. Thaw overnight if frozen before reheating on the stovetop or in the microwave until hot throughout. Adjust the consistency with broth or water if needed before serving.

What To Serve With Slow-Cooker Beef Stew

This slow-cooker beef stew is a one-pot meal that's hearty and satisfying. Serve with crusty bread, cornbread, biscuits, or dinner rolls for soaking up all the flavorful broth, or pair with roasted or steamed vegetables or greens for an extra dose of veggies. Dollop with sour cream for a creamy and tangy addition.

Why This Recipe Gets Rave Reviews

Hearty, rich, and comforting, this slow-cooker beef stew is beloved by those who've made it.

One Southern Living community member said, "Excellent! I’ve made this several times and omitted the butter. I’ve added celery and green peas at times. Easy recipe!"

Another commented, "I saved this beef stew recipe because I will definitely be making it again. I cooked on low for 8 hours and the beef was very tender and the stew was flavorful. I will probably omit the butter next time and add a bit more vinegar, but it's still a keeper. It was delicious with fresh cheddar biscuits."

More Slow-Cooker Soup and Stew Recipes You'll Love

If you're anything like us, your slow-cooker is constantly going in the cold weather months. If you're looking for new dinner recipes to add to your rotation, these stews and soups are easy and satisfying:

• Slow-Cooker Venison Stew
• Slow-Cooker Goulash
• Slow-Cooker Carne Guisada
• Chicken and Cornbread Dumplings
• Slow-Cooker Black Bean Soup
• White Chicken Chili
• Ham-and-Bean Soup
• Lemon Chicken Soup
• Slow-Cooker Peas and Greens Soup with Turkey Sausage

Editorial contributions by Katie Rosenhouse.