Dinner

Slow Cooker Beef Stew Recipe

ByEthan Lark March 10, 2026March 10, 2026

Introduction

This Slow Cooker Beef Stew is a comforting and hearty meal perfect for any day of the week. Tender beef, fresh vegetables, and a rich broth come together slowly to create a deliciously satisfying dish with minimal effort.

A close-up of a black ladle holding a thick stew with chunks of light brown meat, yellow potato slices, and small orange carrot pieces, all garnished with tiny green herb bits. The ladle is inside a white pot filled with a rich brown broth mixed with diced vegetables and herbs floating around. The pot sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds beef stew meat
¼ cup flour
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon dried thyme
1 onion, diced
1 pound baby yellow potatoes, halved
1 cup carrots, chopped
1 cup celery, diced
2 tablespoons tomato paste
6 cups beef broth
2 tablespoons balsamic vinegar
¼ cup cornstarch

Instructions

Step 1: Place the stew meat in the bottom of the slow cooker. Sprinkle the flour, garlic powder, thyme, salt, and pepper over the meat. Toss well to coat the meat evenly on all sides.
Step 2: Add the diced onion, halved potatoes, chopped carrots, and diced celery to the slow cooker. Pour in the beef broth, then stir in the tomato paste and balsamic vinegar until combined.
Step 3: Cover with the lid and cook on low for 6 to 8 hours, allowing the flavors to develop and the beef to become tender.
Step 4: About 30 minutes before serving, mix the cornstarch with a small amount of the cooking liquid to create a slurry. Stir this back into the stew to thicken the broth. Continue cooking uncovered for 30 minutes. Add more cornstarch slurry if you prefer a thicker stew.

Tips & Variations

For richer flavor, brown the beef in a skillet before placing it in the slow cooker.
Swap baby yellow potatoes for red potatoes or sweet potatoes for a different taste.
Add a splash of red wine along with the beef broth for added depth.
Use fresh thyme instead of dried for a brighter herb flavor.

Storage

Store any leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. You can also freeze the stew for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A ladle with a wooden handle holds a scoop of thick brown stew with visible chunks of light yellow potatoes, small pieces of brown beef, and orange carrot cubes, all sprinkled with green chopped herbs. The ladle is lifted above a white bowl filled with the same stew, showing a mix of finely chopped vegetables and herbs in the rich brown liquid. The white bowl rests on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a higher setting on the slow cooker?

Yes, you can cook the stew on high for about 3 to 4 hours, but low and slow is best for tender meat and well-developed flavors.

How can I make the stew thicker without cornstarch?

You can mash a few of the cooked potatoes in the stew to naturally thicken the broth, or simmer the stew uncovered for a short time to reduce the liquid.