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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
How to Make Slow Cooker Beef Stew
- 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.
Kristyn’s 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 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.
Slow Cooker Beef Stew Recipe
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
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
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.
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.
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This recipe was originally published September 2015.
This reminds me so much of a vietnamese beef stew dish. love! and so easy to make.
Grandma’s recipes are the best! This stew is delicious!
This beef stew is simply delicious. It’s a perfect dinner on a chilly winter day.
Another family favorite! There’s nothing like a bowl of stew on a cold winter night. Easy to prepare.
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!
have you ever used frozen Sliced carrots? Maybe even frozen DIced potatoes?
Yes, you for sure could. That’s perfect for when in a pinch!
My family loved this!!! My 10 year old said she thought it was so good and didnt really want “stew”. Everyone had seconds.
Haha!! I am so glad she loved it! Thank you so much!
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).
Thank you so much! You are so nice! I’m so glad you do!
Is the mushroom soup “condensed”??
Yes 🙂 ENJOY!
Cannot do mushroom soup…any substitute suggested?
Maybe you could try a vegetable soup or use beef broth? Hope those ideas help!