Ultimate Slow Cooker Beef Stew Recipe for Cozy Comfort

Slow Cooker Beef Stew is a hearty and flavorful dish featuring tender beef chuck roast, sweet potatoes, baby potatoes, carrots, and bell peppers simmered in a rich tomato and beef broth sauce.

Its slow cooking process ensures melt-in-your-mouth beef and a comforting, savory stew perfect for cool evenings, weeknight dinners, or cozy gatherings.

Emma Franklin

Ultimate Slow Cooker Beef Stew

This Slow Cooker Beef Stew is a hearty comfort dish made with tender beef chuck roast, sweet and baby potatoes, carrots, and bell peppers simmered in a rich tomato-beef broth. Perfect for cozy family dinners or gatherings, it delivers melt-in-your-mouth flavor with minimal effort.

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Prep Time 20 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 20 minutes mins

Servings: 8 bowls

Course: Dinner, Main Course

Cuisine: American, American comfort food

Calories: 420

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• ▢ 3 pounds beef chuck roast, diced into 1-inch cubes
• ▢ 4 tbsp cooking oil
• ▢ 1 large onion, chopped
• ▢ 6 cloves garlic, crushed (or 1 tbsp minced garlic)
• ▢ 1/3 cup all-purpose flour
• ▢ 1 large sweet potato, peeled and diced (about 3 cups)
• ▢ 10 oz baby potatoes, halved
• ▢ 2 large carrots, sliced
• ▢ 1 red bell pepper, deseeded and chopped
• ▢ 1 1/2 cups beef broth or stock
• ▢ 14 oz canned diced tomatoes
• ▢ 1/4 cup tomato paste
• ▢ 2 beef bouillon cubes, crushed
• ▢ 1 tsp salt
• ▢ 1/2 tsp ground black pepper
• ▢ 1 tsp mild paprika
• ▢ 2 bay leaves
• ▢ 4 tbsp fresh parsley, chopped (for garnish)

Equipment

• ▢
  6-quart slow cooker
• ▢
  large skillet
• ▢
  wooden spoon
• ▢
  knife and cutting board
• ▢
  measuring cups and spoons

Method

 

1. ▢
   Season beef with salt and pepper.
2. ▢
   Heat 1 tablespoon oil in a skillet over medium-high heat; sear beef until browned, about 2-3 minutes per side, in batches. Add more oil if needed.
3. ▢
   Transfer browned beef to a 6-quart slow cooker.
4. ▢
   In same skillet, fry onion in remaining oil until softened. Add garlic and cook for 30 seconds until fragrant. Transfer to slow cooker.
5. ▢
   Add flour and mix well to coat meat and vegetables.
6. ▢
   Add sweet potato, baby potatoes, carrots, bell pepper, beef broth, diced tomatoes, tomato paste, bouillon cubes, salt, pepper, and paprika. Stir to combine. Place bay leaves on top.
7. ▢
   Cover and cook on low for 8-10 hours or high for 4-6 hours.
8. ▢
   Taste and adjust seasoning if needed. Remove bay leaves.
9. ▢
   Garnish with fresh parsley and serve over rice or mashed potatoes.

Nutrition

Calories: 420kcalCarbohydrates: 28gProtein: 36gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 105mgSodium: 860mgPotassium: 1240mgFiber: 5gSugar: 7gVitamin A: 9000IUVitamin C: 40mgCalcium: 80mgIron: 5mg

Notes

Prep vegetables the night before for easy assembly. Use pre-minced garlic for convenience. Substitute beef with rotisserie chicken for a lighter variation. Store leftovers in the fridge for up to 4 days or freeze for 3 months.

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Why You’ll Love This Recipe

Effortless slow cooker preparation just sear, assemble, and cook.

Rich, tender beef with sweet and savory vegetable medley.

Family-friendly and satisfying, ideal for serving over mashed potatoes or rice.

Great make-ahead option to prep ingredients in advance.

Nutritious with a balanced mix of protein, fiber, and vitamins.

Ingredients:

• 3 pounds beef chuck roast, diced into 1-inch cubes
• 4 tablespoons cooking oil
• 1 large onion, chopped
• 6 cloves garlic, crushed (or 1 tablespoon minced garlic)
• 1/3 cup all-purpose flour
• 1 large sweet potato, peeled and diced into 2-inch pieces (about 3 cups)
• 10 ounces baby potatoes, halved
• 2 large carrots, sliced
• 1 red bell pepper, deseeded and chopped
• 1 1/2 cups beef broth or stock
• 14 ounces canned diced tomatoes
• 1/4 cup tomato paste
• 2 beef bouillon cubes, crushed
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon mild paprika
• 2 bay leaves
• 4 tablespoons fresh parsley, chopped (for garnish)

Instructions

• Season beef with salt and pepper.
• Heat 1 tablespoon oil in a skillet over medium-high heat; sear beef until browned, about 2-3 minutes per side, in batches. Add more oil if needed.
• Transfer browned beef to a 6-quart slow cooker.
• In same skillet, fry onion in remaining oil until softened. Add garlic and cook for 30 seconds until fragrant. Transfer to slow cooker.
• Add flour and mix well to coat meat and vegetables.
• Add sweet potato, baby potatoes, carrots, bell pepper, beef broth, diced tomatoes, tomato paste, bouillon cubes, salt, pepper, paprika, and stir to combine well. Place bay leaves on top.
• Cover and cook on low for 8-10 hours or high for 4-6 hours.
• Taste and adjust seasoning if needed. Remove bay leaves.
• Garnish with fresh parsley and serve over rice or mashed potatoes.

Prep Tips

• To save time, dice and prep all vegetables the night before for quick assembly in the morning.
• Use pre-minced garlic or garlic powder as a quick alternative.
• Rotisserie chicken can replace beef for a lighter stew version.

Storage and Reheating

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze portions for up to 3 months in freezer-safe containers.
• Reheat gently on the stovetop or microwave until warmed through, adding broth if it thickens too much.

Serving Suggestions and Variations

• Serve over creamy mashed potatoes, fluffy white rice, or buttered egg noodles.
• Add a splash of Worcestershire sauce or a dash of hot sauce for extra depth.
• For a spicier version, include a pinch of cayenne pepper or chili flakes.
• Garnish with freshly chopped herbs like thyme or rosemary for added aroma.

Beef stew is a beloved comfort food staple worldwide, with countless regional variations. This slow cooker version offers an easy, fuss-free approach to developing rich flavors and melt-in-your-mouth textures, perfect for busy home cooks seeking a heartwarming meal.