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Out all day? Come home to this delicious Slow Cooker Beef Stew; a complete dish that makes busy evenings easier. Tender beef, soft vegetables and a rich flavorful gravy for a hearty family meal.
Pre-children, I would occasionally take out my slow cooker during the winter months, but it was never something I used that often. Since having kids I feel it rarely leaves my countertop.
There is something so comforting about coming home to dinner already cooked. This easy slow cooker beef stew recipe is one of those easy meals I come back to again and again.
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Reasons to Love This Recipe
- A complete meal with protein, vegetables and potatoes in one pot.
- Easy to prep ahead and let the slow cooker do the work.
- Tender, soft veggies that kids often happily eat.
Ingredient Information (with Alternative Suggestions)
Below are some notes on the main ingredients used in this recipe. The full ingredient list, along with measurements, can be found in the recipe card below.
- BEEF - I used beef chuck roast / beef chuck / chuck casserole, which is my preferred cut for stew. It has enough marbling to become tender and juicy in the long cook.
Other good options include blade, shoulder, shin or shank. Avoid leaner cuts, which can dry out during slow cooking. - FLOUR - Coating the beef in flour helps it brown nicely and gives the stew a little body. If you prefer a thicker gravy you can add a little more flour or thicken the stew at the end with cornstarch (cornflour).
- VEGETABLES - This recipe uses onion, carrot, celery, bell pepper for plenty flavor and texture. Tender vegetables such as peas, broad beans and spinach can also be added, but only at the end of the cook.
- POTATOES - Waxy potatoes hold their shape best and work particularly well in the slow cooker. Sweet potato can also be uses, although it tends to soften and break down more during cooking.
- BEEF STOCK OR BROTH - Beef stock (or beef broth) gives the best flavor. Choose a good quality one and if serving to babies or young toddler, use low sodium or homemade.
Step by Step Instructions
- Coat Beef: Toss beef chunks in flour..
- Brown Beef: Heat oil in large skillet or heavy based pot over hight heat and brown beef in batches until nicely colored on all sides.
- Flavor Base: Add the red wine vinegar to deglaze the pan, scraping up the brown bits. Add the onion, celery, carrot and cook gently for a few mins.
- Cook: Add everything to the slow cooker and stir well to combine. Cook until beef is tender and vegetables are soft.
Top Tips
- Searing the beef is the most labour intensive part of this meal. However, it is a step that shouldn't be skipped and is worth spending time on. Sear the beef on all sides and do it in batches, if you overcrowd the pan the meat will steam and it won't brown well.
- Deglaze the pan (remove the flavourful caramelised brown bits from searing the beef), with a splash of vinegar and saute the onion, garlic and celery in it. This adds a ton of flavour and skipping this step means you will lose out in all this flavour.
Thick or Thin Gravy?
This recipe produces a flavoursome, but thinner gravy. This is the way my family enjoys it. However, I am very aware that a thicker gravy is often preferred. If you are a thick gravy lover then you can remove enough cooking liquid at the end, mix with 1-2 tablespoons of cornstarch (cornflour), then stir it back into the slow cooker and cook for a further 15-20 mins.
Storing & Re-heating Instructions
- Refrigerate: Cool the stew quickly; add to an airtight container and store in the fridge for up to 3 days.
- Freeze: Cool the stew quickly, transfer to an airtight container and store in the freezer for up to 3 months.
If I am making stew purposely to freeze, I often cook it without the potaotes and instead serve with mashed potatoes. Although it si perfectly safe to freeze potatoes, I sometimes find the texture changes in this recipe and tehy can become a little soft and grainy. - Reheat: Thaw overnight, in a refrigerator and re-heat on the stove top or microwave until piping hot throughout.
Recipe FAQs
Yes, this can be suitable from 6 months plus, with a few considerations.
Sodium levels: Use low sodium or homemade beef stock / broth and avoid adding extra salt during cooking. Remove your baby's portion before seasoning for the rest of the family.
Allergens: this recipe contains gluten from the flour used to coat the beef. If needed you can make it gluten free by skipping the flour and thickening the stew at the end with a cornstarch (cornflour) slurry instead. Also check the worcestershire sauce is gluten free as some brands may contain gluten.
Make sure the beef is very tender and shred it as needed. Soft cooked vegetables can be mashed or served in larger pieces depending on your baby's stage and feeding approach. 
Yes, you can cook it in a heavy-based pot (like the one I cooked the beef and vegetables in) and cook it in the oven at a low temperature for several hours, until the beef is tender. You may find you need a little more stock.
Other Slow Cooker Recipes
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Slow Cooker Beef Stew
Equipment
- 1 Slow Cooker
Ingredients
- 900g/2lb chuck beef / chuck roast / chuck casserole, cut into 3.5 cm / 1.5" chunks *See note 1
- 2 tablespoon all purpose flour (plain flour)
- 2 tablespoon oil
- 2 tsp red wine vinegar
- 2 onions, halved and then sliced
- 5 medium carrots, cut into 2.5cm / 1 " chunks
- 2 celery stalks, cut into 2.5 cm / 1 " chunks
- 1 red bell pepper (capsicum), cut into 2.5cm/1" chunks
- 500g / 18oz baby potatoes, cut into halves/quarters
- 1 teaspoon garlic, minced
- 1 tsp mixed dried herbs
- 2 tbsp tomato paste
- 1 tsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 500ml (2 cups) beef stock (or broth), *Use low sodium / homemade stock when serving to a baby / young toddler.
Optional for thicker gravy
- 1-2 tablespoon cornstarch (cornflour)
Instructions
- Add the flour to the beef chunks and toss to coat.
- Heat oil in a large skillet or heavy based pot over high heat and brown the beef in batches (2 to 3 batches depending on pan size) until brown all over - around 4 mins per batch. (Take care not to overcrowd the pan, or the beef will stew rather than caramelise)
- Turn down the heat to medium. Deglaze the pan by adding the red wine vinegar, scraping any brown bits from the base. Add the onions, carrots and celery and saute, on low heat, for approx. 3 mins.
- Transfer the browned beef, sauted vegetables and all the remaining ingredients (apart from cornstarch) to the slow cooker. Stir to combine.
- Cook on high for 5 hours or low for 7-8 hours, or until the beef and carrots are tender.
Optional thicker gravy
- Remove several tablespoons of the stew liquid from the slow cooker. Mix with the cornstarch to form a slurry. Add it back into the slow cooker, and stir through the stew. Leave the slow cooker lid off and cook for a further 15 mins or until thickened.
Video
Recipe Notes
- BEEF - I used chuck in this recipe. You can use any cut that is nicely marbled with fat, such as blade, shoulder, shin or shank. Avoid leaner cuts of beef which can dry out during the long cooking process.
- SEASONING - Taste and season at the end of cooking, removing portions for babies / young children before seasoning.
Emily
Do you have a recipe for making the homemade beef stock for this? I'll be serving to a baby.
Amy
Hi Emily, I don't sorry. I just have one for chicken stock or vegetable stock. You could replace with either of them.
Claire
I made this for dinner tonight….. it was just like my Mum used to make. Delicious. Thank you for the recipe.
Amy
Excellent, thanks Claire 🙂
Shannen
My fiancé requests to make this every week. He loves it! I have to make double batches so he can freeze and have for work too.. if it lasts that long
Amy
Lovely to hear he enjoys it so much, Shannen 🙂
Nick
Just made this tonight for dinner. Hands down best stew we have ever had. Thankyou
Amy
Thank you Nick! This has made my day!
Joyce
What mixed herbs should be used?
Amy
Hi Joyce, I just used a mixed herb blend that you can buy in the supermarket. Mine is a mix of marjoram, basil, rosemary, oregano, parsley and thyme.
Jacinta Liu
I just love this beef stew recipe. So nourishing and comforting to eat as the weather here gets cooler. I didn't have red wine vinegar, so I used white wine vinegar instead. I also added bay leaf in the stew too (just because!). It was so yummy. Thank you for sharing!
Amy
So glad you liked it, Jacinta 🙂
Lisa Spiteri
This was amazing, even my fussy 8 year old loved it! So much flavour and the meat was so tender. I didn’t use the slow cooker but I did use a cast iron pot on the stove top and then very low in the oven.
Amy
Thanks for taking the time to rate and comment, Lisa! So happy this got approval from your little one!
Steven gaiger
Tried loads of different recipe for to make this but hands down this is the best 1 ever all the family I've it and the kids can not get enough of it might have to but a large slow cooker
Amy
Thank you Steven! So happy you enjoy this recipe 🙂
Joe
I have been making this every week for the past month. I skip the mushrooms (don’t like the texture in slow cooker) and use 500g baby potatoes (quartered) as feel the bigger potatoes don’t cook as well. Winning dish!
Amy
Thanks for the feedback, Joe. So glad you found the version that is perfect for your family 🙂
Ania
This is the best beef stew recipe I have ever tried and I’ve tested a few. So delish!
Amy
Thanks for the high praise Ania! Delighted you enjoyed it 🙂