When it comes to cozy, satisfying meals, nothing beats a classic slow cooker beef stew. With chunks of tender beef, perfectly cooked potatoes, sweet carrots, and rich tomato-based broth, this hearty dish is the definition of comfort food.
This easy recipe lets your slow cooker do all the heavy lifting. Simply brown the beef, toss in your ingredients, and let the magic happen over a few hours. The beer adds incredible depth of flavor, while the Worcestershire sauce and tomato paste bring just the right amount of savory tang.
Whether you’re feeding a crowd or just meal-prepping for the week, this stew delivers on all fronts—flavor, texture, and simplicity. Serve it with warm crusty bread, over buttery mashed potatoes, or even with pasta for a complete, soul-soothing meal. One bite, and it’ll become your go-to winter recipe!
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Ingredients:
- 4 carrots, sliced diagonally
- 3 Tbsp all-purpose flour
- Finely chopped fresh parsley (optional)
- Crusty bread (optional)
- 3 Tbsp olive oil
- 2 lb cubed beef stew meat (1 1/4″)
- 1 med onion, diced
- 3 cloves garlic, minced
- 12 oz beer (pale lager)
- 3 1/2 c beef broth
- 2 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
- 1 1/2 tsp sugar
- 1/2 tsp paprika
- 8 new potatoes (1 1/2″-2″ diameter), quartered
Instructions:
1 ) Heat oil in a large pot or Dutch oven over medium-high heat. Season beef. Working in 2 batches, brown meat on all sides, 6 minutes. Remove to plate.
2 ) Add onion to the pot and reduce heat to low. Cook, stirring, until softened, 3 minutes. Add garlic and cook, stirring, 1 minute.
3 ) Pour in beer. Add broth, tomato paste, Worcestershire, sugar, paprika, 1/2 tsp kosher salt, and pepper to taste.
4 ) Return beef to pot. Simmer until meat is tender, 1 1/2 to 2 hours.
5 ) Stir in potatoes and carrots. Simmer until vegetables are tender and meat is very tender, 30 to 40 minutes longer.
6 ) Remove 1 cup of liquid from pot and slowly whisk in flour. Stir back into the pot and bring to a gentle boil. Reduce heat and simmer until thickened, 10 minutes. Season. Sprinkle with parsley (if using). Serve with bread, if desired.
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Pro Tips for the Best Slow Cooker Beef Stew
- Use chuck roast or stew meat for best flavor and tenderness after long, slow cooking.
- Brown your beef first — it adds an incredible depth of flavor that you can’t get from slow cooking alone.
- Deglaze the pot with beer to lift those flavorful bits from the bottom of the pan.
- Choose waxy potatoes (like red or new potatoes) as they hold their shape better than russets.
- Don’t skip the tomato paste and Worcestershire — they give the stew its deep, savory base.
- Add vegetables later in the cooking time to prevent them from getting mushy.
- Use the flour slurry trick for the perfect stew consistency — thick, but still silky.
- Let it rest for 15–20 minutes before serving to let the flavors settle.
- Make a big batch and freeze for quick weekday dinners.
- Garnish with fresh parsley or thyme for a pop of color and flavor.
FAQs About Beef Stew
Can I cook beef stew in the slow cooker without browning the meat?
- Technically yes, but browning the meat first adds a lot of rich, savory flavor. It’s worth the extra step!
Can I make this stew ahead of time?
- Absolutely! Beef stew tastes even better the next day as the flavors deepen. Store in the fridge for up to 4 days.
Can I use something other than beer?
- Yes, you can substitute with more beef broth or red wine for a richer flavor.
What’s the best cut of beef for stew?
- Chuck roast is ideal — it’s flavorful, affordable, and gets melt-in-your-mouth tender when slow-cooked.
How can I thicken beef stew without flour?
- You can mash a few potatoes in the pot or use cornstarch slurry as an alternative thickener.
