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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.
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Can you thicken the gravy. My husband likes a thick stew
Yes you can! We like to mash up a few of the potatoes and stir. You can also remove 1 cup of stew, place it in a bowl, add 3-4 tablespoons of all-purpose flour, stir until smooth and then add the flour mixture back into the stew. You can also use a cornstarch slurry.
What can be substituted for the mushroom soup?
Thank you
I haven’t ever tried subbing the golden mushroom soup. But that soup is more or less beef stock, a tomato sauce/puree and mushrooms. So you could probably search for a homemade version if you prefer to not use the condensed soup.
I use cream of chicken and it works great. My kids don’t like the mushrooms
Thanks for sharing!
My husband’s allergic to mushrooms, so I substituted the golden mushroom for 1 small can of cream of potato, a spoonful of tomato paste, and a slurry of beef broth/a spoonful of flour (i improvised with whatever I had). I added celery. Followed everything else exactly, using beef broth, and the stovetop instructions. Best stew we’ve had in a long time. Thank you for this easy and delicious recipe!
Hi this looks delicious – can it be made in a 4 quart slow cooker? thank you
Toss this in the crockpot and you will have the most amazing dinner around. It is my go to beef stew and is always a crowd pleaser! My kind of dinner, easy, and DELICIOUS!!!! Go to comfort food!!!
i did not have golden mushroom soup in the pantry.. can i sub for just regular creme of mushroom?
Yes, you can! The flavor will be a little different obviously, but it should still work.
Good recipe, one thing i do different in slow cookers is to keep the roast whole while cooking and break it up in the pot when about to serve. The meat is more tender this way. If doing in a pot on the stove then definitely cube first., but slow cookers perform better imo when the roast is left whole and cooked overnight.
Thanks for sharing!
I cannot believe how simple and good this stew recipe is! I added some Worcestershire sauce and it was delicious!! Thank you!!
You’re welcome!! I’m so glad you loved the stew!
Wonderful flavor. I added crimini mushrooms. I struggled with cooking it only 6 hours on low with the amount of ingredients. Kept it on for 8 and it was perfect.
The addition of mushrooms sounds delicious! I’m glad it turned out so well!
Cook on high for the first few hours then drop to low but tbh, you can cook it on high the entire time with no ill effects, its just tenderizes the meat even more. A slow cooker on high is equivalent to a stove top simmer.