Easy Slow Cooker Beef Stew Recipes
If you’ve ever wanted a dinner that smells like culinary competence while mostly requiring you to press “low” and ignore it, this slow cooker beef stew is your new best fake friend. It’s the kind of recipe that makes your house smell like you’ve been simmering for hours (you have), feeds a crowd without needing a crowd to actually help, and survives being reheated three days in a row like a champion. Try it because it’s cozy, forgiving, and perfect for those nights when you’d rather be scrolling than stirring.
Once, I proudly announced I’d nailed this stew and invited my in-laws over. Midway through dinner, my husband tried to be clever and “improve the presentation” by ladling the stew from the pot to bowls in one theatrical pour. The ladle slipped, we created a stew fountain, and my dog now has a permanent spot in Instagram stories titled “Unexpected Soup.” Moral: I can cook, but apparently I live with a man who thinks gravity is optional. I laughed, he apologized, and we ordered takeout the next night because that’s how I reward chaos.
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Why You’ll Love This Easy Slow Cooker Beef Stew Recipes
– It smells like you cooked all day while you actually spent the afternoon pretending to be productive.
– Super forgiving: overcooked potatoes? Fine. Slightly too salty? Add a potato (and/or humility).
– Hands-off dinner for people who like to attend to their lives, not their pots.
– Makes great leftovers that pretend to be better than they actually are (and usually win that argument).
Time-Saving Hacks
– Use frozen pre-chopped mirepoix or a bag of frozen mixed veggies — yes, I said it. It’s practically a vegetable coup.
– Skip searing the beef if you’re short on time or patience; toss it straight in the cooker and call it rustic. The stew will forgive you.
– Use a slow cooker liner for virtually zero dishwashing glory. It’s like culinary cheating and I’m here for it.
– Brown the meat in the same pan you’ll deglaze to save another dish — rinse and pretend the pan never touched your stove.
– Dump in canned beef broth when you’re in a hurry; fresh stock is lovely, but your calendar disagrees tonight.
Serving Ideas
– Serve over mashed potatoes, because carbs are the atmospheric bass of comfort food.
– Crusty bread for soaking — mandatory for anyone with functioning taste buds.
– A cold beer or a glass of red wine (serve with wine if the kids drove you nuts).
– Spoon over buttered egg noodles if you want to appear continental—no one will check your passport.
What to Serve It With
– Simple green salad with a loud vinaigrette so people feel slightly less guilty.
– Garlic bread if you believe carbs should always be doubled.
– Roasted Brussels sprouts for the person who insists vegetables are mandatory at the table.
Tips & Mistakes
Pro tip: Add tender vegetables (peas, green beans, or quick-steam carrots) in the last 30 minutes so they don’t dissolve into stew confetti.
Don’t do this: Putting potatoes in at the very start on high can turn them into mealy mush. Low and slow wins.
Thickener: If it’s too thin, stir a slurry of cornstarch and water, then cook 10–15 minutes on high to thicken. Be patient; no one likes gloppy gravy.
Salt last: Reduce-then-season. Slow cooking concentrates flavors, so salt near the end.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Cool completely before refrigerating, store in airtight containers for up to 4 days, and freeze in portions for up to 3 months. Reheat gently on the stove or in the microwave and stir to revive the texture.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Add mushrooms for earthiness, swap beef for lamb if you’re feeling dramatic, or use gluten-free flour/cornstarch to thicken.
Frequently Asked Questions
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Easy Slow Cooker Beef Stew Recipes
Ingredients
Main Ingredients
- 2 pounds beef chuck roast cut into cubes
- 4 cups beef broth low sodium
- 3 cups potatoes diced
- 2 cups carrots sliced
- 1 cup onion chopped
- 4 cloves garlic minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil for browning beef
Instructions
Preparation Steps
- Heat olive oil in a skillet over medium-high heat. Brown the beef chuck roast on all sides.
- Add the browned beef to the slow cooker. Add potatoes, carrots, onion, garlic, and seasonings.
- Pour in the beef broth, cover, and cook on low for 8 hours or until the beef is tender.