Nothing says comfort quite like a bowl of slow cooker beef stew on a chilly evening. This recipe is my homemade version of the classic Dinty Moore Beef Stew, made completely from scratch with simple ingredients and deep, savory flavor.
The slow cooker transforms affordable cuts of beef into fork tender perfection, surrounded by carrots, potatoes, and sweet peas in a thick, silky broth. It’s hearty, family friendly, and the kind of meal everyone gathers around the table for.
Why You’ll Love This Recipe
- Classic Dinty Moore-inspired flavor made right at home
- Tender beef and vegetables in a rich, flavorful broth
- Easy, hands-off cooking with minimal prep
- Budget-friendly ingredients that stretch into multiple meals
- Even better the next day as the flavors deepen
When to Make This Slow Cooker Beef Stew
This recipe is perfect for:
- Cozy fall or winter dinners
- Sunday meal prep or family gatherings
- Busy weekdays when you want the slow cooker to handle dinner
- Feeding a crowd without spending hours in the kitchen
Pro Tips
- Browning the beef is highly recommended. It’s not required, but searing the meat before adding it to the slow cooker adds a rich, hearty flavor that takes this stew to the next level. You’ll get that deep, homemade taste that reminds you of classic comfort food.
- Use the right potatoes. Yukon Gold or Russet potatoes hold their shape beautifully during long, slow cooking. Avoid red potatoes, which can become too soft and fall apart.
- Thicken it just how you like it. If you prefer a thicker stew, mix 1 to 2 extra tablespoons of cornstarch with equal parts warm broth near the end of cooking. Stir it in, cover, and let it cook for another 10 to 15 minutes until the broth thickens to your liking.
- Let it rest before serving. Once the stew is done, turn off the slow cooker and let it sit uncovered for 10 to 15 minutes. This short rest time allows the stew to cool slightly and naturally thicken as the flavors meld together. It’s the secret to that cozy, stick-to-your-ribs texture.
FAQs
Can I use frozen stew meat?
Yes, but for the best texture, thaw before browning
Do I have to brown the meat first?
No, you don’t have to, but it’s highly recommended. Browning the beef before adding it to the slow cooker adds rich, savory flavor and helps thicken the broth slightly. If you skip this step, the stew will still be delicious, just a little milder in flavor. Skipping the browning won’t affect how tender the beef is, only the depth of flavor.
Can I make this ahead?
Yes! You can brown the beef and prep all your ingredients the night before, then store everything in the refrigerator until you’re ready to cook.
Can I make this gluten free?
Yes, use cornstarch instead of flour when coating the beef, and make sure your soy sauce is gluten free.
Serving Ideas with this Slow Cooker Beef Stew
- Serve with crusty bread or buttered dinner rolls.
- Pair with a fresh green salad for balance.
- For a cozy fall dessert after this meal, serve my 2-Ingredient Pumpkin Cookies; they’re soft, spiced, and topped with cream cheese frosting.
Watch This Recipe
@megsescapadesSlow Cooker Beef Stew
Ingredients
- 2.5 lbs stew meat (rump roast, cut into 1-inch pieces)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
- 1/4 cup flour
- 3 tbsp avocado oil
- 1 yellow onion diced
- 3 garlic cloves minced
- 1.5 lbs potatoes peeled and cubed
- 1 cup mini carrots
- 4 cups beef broth
- 2 tbsp Worcestershire sauce
- 2 tbsp soy sauce
- 2 tsp lemon juice
- 2 bay leaves
- 2 tbsp butter softened (divided)
- 1 cup frozen peas
- 3 tbsp cornstarch
Method
- In a large bowl, coat stew meat with salt, pepper, paprika, and flour. Heat avocado oil in a skillet over medium-high heat. Add beef in a single layer and brown on all sides. Deglaze the pan with a small splash of beef broth, scraping up any browned bits with a wooden spoon.
- Transfer browned beef to the slow cooker. Add onion, garlic, potatoes, carrots, remaining beef broth, Worcestershire sauce, soy sauce, lemon juice, bay leaves, and 1 tablespoon of butter.
- Cover and cook for 3½ to 4 hours on High or 7 to 8 hours on Low, until the beef and vegetables are tender.
- Stir in peas and cook for another 15 minutes. Remove bay leaves. In a small bowl, mix cornstarch with a few spoonfuls of hot stew liquid until smooth, then stir back into the stew to thicken.
- Stir in the remaining tablespoon of butter until melted for a rich, silky texture.
- Ladle into bowls and serve warm!
What did you think?