Slow Cooker Beef Stew Recipe
Slow Cooker Beef Stew Recipe photo by Taste of Home
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Slow Cooker Beef Stew Recipe

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4.5 30 32
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When there's a chill in the air, nothing beats this stew. Seasoned with thyme and dry mustard, the hearty slow-cooked stew is chock-full of tender carrots, potatoes and beef.—Earnestine Wilson, Waco, Texas
TOTAL TIME: Prep: 25 min. Cook: 8.5 hours
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Cook: 8.5 hours
MAKES: 8 servings


  • 1-1/2 pounds potatoes, peeled and cubed
  • 6 medium carrots, cut into 1-inch slices
  • 1 medium onion, coarsely chopped
  • 3 celery ribs, coarsely chopped
  • 3 tablespoons all-purpose flour
  • 1-1/2 pounds beef stew meat, cut into 1-inch cubes
  • 3 tablespoons canola oil
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 to 1 cup beef broth
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon browning sauce

Nutritional Facts

1 cup: 272 calories, 11g fat (3g saturated fat), 53mg cholesterol, 381mg sodium, 23g carbohydrate (7g sugars, 4g fiber), 19g protein.


  1. Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large resealable plastic bag. Add stew meat; seal and toss to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables.
  2. In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and browning sauce. Pour over beef. Cover and cook on high for 1-1/2 hours. Reduce heat to low; cook 7-8 hours longer or until the meat and vegetables are tender. Yield: 8 servings.
Originally published as Slow Cooker Beef Stew in Taste of Home October/November 2003, p16

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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sstetzel User ID: 158954 259810
Reviewed Jan. 17, 2017

"Hi Psalm 127-3,

Browning Sauce is a blend of coloring and seasoning. Kitchen Bouquet is a common brand."

Psalm127-3 User ID: 7749892 259631
Reviewed Jan. 14, 2017

"I give-what is brown sauce please?"

Sharon User ID: 9035078 259600
Reviewed Jan. 13, 2017

"I made this yesterday as directed. It was very dry. There is no juice in the leftovers after just my husband and I had a bowl. He said it was good but I thought it needed a lot more salt, more flour, no thyme, and triple the beef broth. Next time I will omit the celery, regular salt and thyme and instead add some peas, a tablespoon of Season All salt by McCormick's, a Bay Leaf, 1/4 teaspoon of Tarragon Leaves, 1/3 teaspoon of Marjoram Leaves, and 1/3 teaspoon of Parsley Flakes. These are the spices I use in stove top beef stew from an old McCormick's book book and it is an excellent recipe. Although on the stove top I do not add peas and add 4 small onions instead of chopped. But the McCormick's recipe calls for 2 pounds of chuck cut in 1-inch cubes so I decreased the above spices accordingly."

Cook_aholic User ID: 797539 259449
Reviewed Jan. 9, 2017

"Made as is and it was fine. I did all my prep the day before when I was chopping things for a stir fry. Cut all of my veggies then and put them in a ziploc baggy. Put my potatoes in water so they didn't turn brown. Drained them before I put them in the crockpot the next day and voila, dinner. I was lazy this time and used cut up stew meat from the store. We don't like potatoes that have been frozen (cause they are mushy) so I cut my potato pieces a little larger than it suggests here. That way IF there are leftovers I can pick out the potatoes before freezing."

glo58bes User ID: 1072747 241841
Reviewed Jan. 16, 2016

"I used one pound of baby carrots and added a little garlic. Great recipe and very easy."

PageRD User ID: 5881442 235221
Reviewed Oct. 19, 2015

"I thought the flavor was good but I added a slurry of cornstarch and water at the end to thicken the broth. I also cooked it on high for 2 hours and medium high for 5 hours. The meet was nice and tender and the veggies were perfectly cooked. The prep takes a little more time than stated, especially if you cut your own stew meat as opposed to buying what is available in the stores. My roommate raved about it so I would not hesitate to serve it to others."

germanycook User ID: 6411056 223171
Reviewed Mar. 20, 2015

"Added a few seasonings, and this stew was the best I've ever made! Didn't use flour to coat the meat cuz my hubby doesn't like it. 15 mins before serving I tasted it and it needed something, so added soy sauce, mixed herbs, bit of salt, and it was perfect! Veggies were tender but not mushy, and meat was fall-apart tender. Cooked it on low for 7 hours."

vmesenbr User ID: 3690456 215915
Reviewed Dec. 25, 2014

"I made this for a group, and they all loved it. Had several people ask for the recipe. I did omit the thyme, but otherwise followed the recipe. I will be making this again!"

leeley User ID: 5729383 90026
Reviewed Oct. 5, 2014

"This has been a favorite of our family for years! Great on cold days and it makes the house smell fantastic! Only thing i do different is add a little minced garlic and i use a beef base with 1 cup hot water instead of broth."

CandiL62 User ID: 6340962 205719
Reviewed Apr. 12, 2014

"Prepped all the veggies and layered them in the crockpot and then realized I hadn't bought stew meat like I had planned! Luckily I had a London broil. I coated it with the flour and a little pepper and kosher salt. Seared it and put it on top of the veggies. I also didn't have the browning sauce (I really need to restock my kitchen!). So I used about a tablespoon of Worchestershire Sauce and a little soy sauce. About 30 minutes before the stew was done I added a little cornstarch to thicken and about a cup of frozen peas. When it was time to serve I cut the London broil and it was so tender. Served this with fresh baked rolls. My husband and I loved this! So delicious and easy!"

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