Slow Cooker Beef Stew Recipe | Yummly
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Slow Cooker Beef Stew

Tami: "Nice meal on a cold rainy evening." Read More
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  • 2 1/2 pounds chuck roast (trimmed of excess fat and diced into 1-1/2 inch cubes, you should have about 2 lbs once trimmed)
  • 2 1/2 tablespoons olive oil
  • salt
  • freshly ground black pepper
  • 1 yellow onion (large, chopped, 1 1/2 cups)
  • 3 celery stalks (medium, chopped, 1 1/4 cups)
  • 4 cloves garlic (minced, 1 1/2 Tbsp)
  • 1/4 cup tomato paste
  • 3 cups low sodium beef broth (or chicken broth, divided)
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon fresh thyme (minced, or 1 tsp dried)
  • 1 rosemary (7-inch single sprig, or 3/4 tsp dried)
  • 1 1/2 pounds yellow potatoes (diced into 1 1/2-inch chunks)
  • 1 pound carrots (peeled and cut into 1-inch chunks, don't use thin carrots)
  • 1 1/2 tablespoons cornstarch (depending on how thick you like it)
  • 1 1/2 cups petite peas (frozen)
  • 1/4 cup fresh parsley (minced)
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    NutritionView More

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    Calories580Calories from Fat310
    Total Fat34g52%
    Saturated Fat12g60%
    Trans Fat
    Calories from Fat310
    Total Carbohydrate29g10%
    Dietary Fiber8g32%
    Vitamin A230%
    Vitamin C60%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Tami a month ago
    Nice meal on a cold rainy evening.
    Burton 2 months ago
    Turned out perfectly! The flavor was great and the beef was extremely tender and delicious. Everybody loved it.
    Danika Dudette 7 months ago
    lt was easy to make and the flavors were good but after slow cooking for 7.5 hours the vegetables were still not cooked and the beef not tender. However I dont think it has anything to do with the recipe. I believe it's because I used the slow cooker setting on my instant pot. I recommend to cook for 8.5 to 9 hours if you use the instant pot. I'm willing to try again and hopefully this time we can really enjoy it☺️
    ebony g. a year ago
    This recipe is a nice base. I encourage anyone making this recipe to also add more to it. I didn’t use rosemary. I added about a tablespoon of chili powder to balance out the sweetness from the carrots. I also added onion and garlic powder. And you will need quite a bit more salt and pepper to taste. This makes quite a bit of soup. Overall, nice base to work with.
    Mrs. Bishop 2 years ago
    Delicious! Family loved it! Will be making this again...
    Bailey Walker 2 years ago
    Phenomenal! I agree with the other comment saying to leave out the corn starch and add bell peppers. My husband and I eat like crazy and this was so hearty we could barely finish our bowls. We did only because it’s just so delicious! Also served it with Hawaiian sweet rolls.
    Quinn 3 years ago
    Kind of bland for my taste but fairly straightforward and easy to make. Makes a lot so good for freezing or if you’ve got a big party to serve
    DeBe 3 years ago
    Enjoyed this recipe ... Did add bell pepper and browned the meat before adding to the crockpot. The first night served it with bread for dipping into the gravy Then, served the leftovers (the next night) over rice.
    Lorie Hale 3 years ago
    Excellent!! Did everything but add the cornstarch, wasn’t needed. Will definitely make again!
    Jill 4 years ago
    Great! easy and deliscious! would definately make again!
    Nancy Pereira 4 years ago
    really good. making it again for sure
    Abbie Fontanilla 4 years ago
    Very yummy! Browning the meat before hand makes it more tender I noticed. Only thing I would recommend is to add more salt/seasoning to the stew. The flavor is a little on the bland side for me, but that’s just my personal preference. Otherwise, I would definitely make this again!