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This slow cooker beef stew is one of those recipes that we got from the sister of a friend of a friend years ago (Grandma has been making this since we were little).

It’s now a family favorite soup that we HAVE to make each winter because it’s so classic and delicious.

Because the crock pot does most of the work, the only prep required is chopping all of the vegetables and cubing the meat. From there, you throw it all in the crock pot and let it cook. It’s just that easy!

For more of our favorite beef stew variations, be sure to try Mexican Beef and Instant Pot Beef Stew.

Why we think you’ll love it:

  • Fills you up. Filled with chunks of beef stew meat, carrots, and potatoes, you won’t be left hungry.
  • Gotta love a crockpot recipe. You pretty much throw everything in the crock pot and let it cook. It’s more hands-off than our stovetop Beef Stew Recipe.
  • Packed with flavor. For how simple the ingredients are, this stew is PACKED with savory flavor, and the meat and veggies come out so soft and tender after slow cooking.

Slow Cooker Beef Stew Ingredients and Substitutions

  • 3 pounds beef chuck roast or other stew meat cubed – or other stew meat. Cubes should be bite-sized, about 1 inch. 
  • 8 Yukon Gold potatoes cubed – The best kind of potatoes to use are red potatoes or Yukon Gold. But any kind will do!
  • 6 medium carrots peeled and sliced You can also add onion, green beans, and celery. Add more tender veggies like frozen peas or corn during the last 30-60 minutes. 
  • 2 (10.5-ounce) cans golden mushroom soup – or another complementary soup flavor like cream of beef or cream of potato
  • 2-3 cups water or beef broth
  • 1 (2-ounce) package onion soup mix
  • garlic salt and pepper to taste (optional) or thyme or a bay leaf
  • chopped parsley optional
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Potatoes, carrots, and beef in a slow cooker for slow cooker beef stew.

How to Make Slow Cooker Beef Stew

  1. COOK. Combine all ingredients in a slow cooker.
    • Cook on low for approximately 6 hours, then serve. Season with garlic salt, pepper, and chopped fresh parsley, if desired.
  • While not required, you can sear the beef cubes for extra flavor and texture before adding them to the crockpot.
  • To thicken the stew, check out our post on How to Thicken Soup using a cornstarch slurry or all-purpose flour mixture.
  • It’s almost a faux pas to serve stew without a side of bread! We love serving it in a Bread Bowl or using a regular bowl with Homemade Cornbread on the side.
  • For a stove-top version, try our Classic Beef Stew recipe.
5 from 99 votes

Slow Cooker Beef Stew Recipe

Hearty slow cooker beef stew is a family favorite that we've enjoyed for years!! Your crock pot does all the work!
Servings: 8
Prep: 10 minutes
Cook: 6 hours
Total: 6 hours 10 minutes

Ingredients 

  • 3 pounds beef chuck roast or other stew meat, cubed
  • 8 Yukon Gold potatoes, cubed
  • 6 medium carrots, peeled and sliced
  • 2 (10.5-ounce) cans golden mushroom soup
  • 2-3 cups water, or beef broth
  • 1 (2-ounce) package onion soup mix
  • garlic salt and pepper, to taste (optional)
  • chopped parsley, optional

Instructions 

  • Combine all ingredients in a slow cooker.
  • Cook on low for approximately 6 hours, then serve. Season with garlic salt, pepper, and chopped parsley, if desired.

Video

Notes

Recipe tips.
  • While not required, you can sear the beef cubes for extra flavor and texture before adding them to the crockpot.
  • To thicken the stew, check out our post on How to Thicken Soup using a cornstarch slurry or all-purpose flour.
  • It’s almost a faux pas to serve stew without a side of bread! We love serving it in a Bread Bowl or using a regular bowl with Sweet Cornbread on the side.
  • For a stove-top version, try our Classic Beef Stew recipe.
Store leftovers in an airtight container(s) in the refrigerator for 3-5 days, or freeze in freezer bags for up to 6 months. Reheat small portions can be heated in the microwave, while larger portions are best heated on the stovetop or crockpot. If needed, thaw in the fridge before heating.

Nutrition

Serving: 1cup, Calories: 456kcal, Carbohydrates: 34g, Protein: 37g, Fat: 20g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 117mg, Sodium: 194mg, Potassium: 1428mg, Fiber: 5g, Sugar: 4g, Vitamin A: 7669IU, Vitamin C: 36mg, Calcium: 66mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

How to sear beef cubes?

Add a little olive oil to a large skillet over high heat. Cook each side of the beef cubes just long enough for the outsides to form a delicious crust. After searing all the beef, pour a little broth or water into the hot pan and scrape up any browned bits stuck to the bottom. Add this flavorful liquid to your crock pot along with the browned beef.

How to store?

Store leftover crock pot beef stew in an airtight container(s) in the refrigerator for 3-5 days, or freeze in freezer bags for up to 6 months.
Small portions can be heated in the microwave, while larger portions are best heated on the stovetop or crockpot. If needed, thaw in the fridge before heating.

This recipe was originally published September 2015.

About Kristyn

Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

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5 from 99 votes (76 ratings without comment)

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Recipe Rating




74 Comments

  1. Trang says:

    5 stars
    This reminds me so much of a vietnamese beef stew dish. love! and so easy to make.

  2. Anna says:

    5 stars
    Grandma’s recipes are the best! This stew is delicious!

  3. kristina says:

    5 stars
    This beef stew is simply delicious. It’s a perfect dinner on a chilly winter day.

  4. Olivia says:

    5 stars
    Another family favorite! There’s nothing like a bowl of stew on a cold winter night. Easy to prepare.

  5. Joy says:

    5 stars
    This is by far my family’s favorite soup!! Everything is so tender & it’s very flavorful! We have to have it all winter long!

  6. Kaitlin says:

    have you ever used frozen Sliced carrots? Maybe even frozen DIced potatoes?

    1. Kristyn Merkley says:

      Yes, you for sure could. That’s perfect for when in a pinch!

  7. MOnica says:

    5 stars
    My family loved this!!! My 10 year old said she thought it was so good and didnt really want “stew”. Everyone had seconds.

    1. Kristyn Merkley says:

      Haha!! I am so glad she loved it! Thank you so much!

  8. Roseann says:

    5 stars
    Just wanted to tell you how very much my family and I are enjoying your recipes…I’m especially concentrating on the 20 slow cooker ones now. Thank you so very much! (My website is under construction but I have started).

    1. Kristyn Merkley says:

      Thank you so much! You are so nice! I’m so glad you do!

  9. Melaney says:

    Is the mushroom soup “condensed”??

    1. Kristyn Merkley says:

      Yes 🙂 ENJOY!

  10. Mare says:

    Cannot do mushroom soup…any substitute suggested?

    1. Lil' Luna says:

      Maybe you could try a vegetable soup or use beef broth? Hope those ideas help!