This easy slow cooker beef stew is the ultimate comfort food! Just like the one my dad used to make, it’s rich, hearty, and packed with tender beef and vegetables. Prep it in the morning, set it, and forget it. By dinner, you’ll have a family-friendly meal that will disappear in no time.
I’m a sucker for nostalgia when it comes to food. Whether it’s a classic Australian apricot chicken, my mum’s pumpkin soup recipe, or my husband’s childhood favourite curried sausages, you know I love celebrating food that creates family memories.
This beef stew recipe is no exception. Growing up, my dad did most of the cooking, and while I was a VERY fussy eater, his beef stew was always the one dinner I couldn’t resist, and I would request he make it every chance I got.
Now this recipe is not his, and I haven’t had his beef stew for a very long time, but this version is a variation of what I’ve been making since I moved out of home whenever I needed something warm, cosy and comforting. It also helps remind me of him which is of course one of the most special things about food.
What I love about this recipe for my life right now is that it’s made in the slow cooker. It means I can easily put it on in the morning (when I still have energy and motivation!), and have dinner ready to go when I finish work when I don’t feel like doing anything.
This recipe is pretty simple, and the long, slow cooking time helps to ensure the best flavour and tender pieces of beef. It’s so easy in fact that I make this exact recipe in a cast iron camp oven over the fire on camping trips. It’s much requested!
Key Ingredients
This slow cooker (crockpot) beef stew is forgiving and uses simple, everyday ingredients that you probably already have on hand.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Beef chuck – you can use any cut of stewing beef if you can’t get chuck such as blade or gravy beef.
- Plain flour – also known as all purpose flour, this is used to coat the beef before cooking and help ensure a rich, thick gravy at the end.
- Onion and garlic – the flavour base.
- Potatoes, carrots and peas – the base vegetables for the stew but you could also use celery in this mix. The peas are added right at the end of the cooking time to ensure they don’t end up mushy.
- Tomato paste – adds a richer, deeper flavour to the gravy.
- Worcestershire sauce – optional, but I do think this is an essential pantry staple as it helps the gravy develop a rich flavour.
- Thyme – you can use dried or fresh for this recipe. If you’d prefer another herb you can also use oregano, parsley, bay leaf or simply leave it out.
- Beef stock – using beef broth is the key to a rich, flavourful stew. I like to use a salt-reduced version so I can control the saltiness of the stew. You could also replace some of this liquid with red wine for a richer flavour.
Step-By-Step Instructions
To make this stew you’ll need a slow cooker (crockpot), or a multi-cooker like an Instant Pot with a slow cooker setting. Before you start, peel and chop the vegetables into large chunks and dice the beef. This stew is pretty rustic, so your chopping doesn’t need to be perfect.
Step 1: Add the beef, flour and a good pinch of salt and pepper to a large zip-lock bag (or a bowl, but I find the bag so much easier). Seal it and give it a good shake until all the beef is evenly coated.
Step 2: Heat some olive oil in a large frying pan, or use the sear or sauté setting on your slow cooker if it has one. Brown the beef in batches so you don’t overcrowd the pan.
Step 3: Add the onion and garlic to the same pan, with a little extra oil if needed, and cook until the onion has softened.
Step 4: Add the onion and garlic to the slow cooker along with the potatoes, carrots, tomato paste, Worcestershire sauce, thyme and beef stock. Give it a good stir, pop the lid on and cook for 8 hours on low or 4 hours on high.
Step 5: Once the stew has finished cooking, stir through the peas. Leave it on for another 15 minutes or so until the peas are tender and the gravy has thickened. Taste and adjust the seasoning if needed.
Step 6: Serve the stew in bowls with rice, dairy free mashed potatoes or a couple of slices of fresh no-knead bread to soak up all that gravy. Top with a sprinkle of fresh thyme or parsley.
🤓 Tip! Once the onions are done, pour a splash of the beef stock into the hot pan and scrape up all the browned bits from the bottom. Then tip it all into the slow cooker. Those bits are packed with flavour and make the gravy even richer.
Serving Suggestion: Serve it with rice, dairy free mashed potatoes, or my favourite, a couple of slices of fresh no-knead bread to really soak up all that gravy!
Storage Instructions
This stew thickens as it cools and the flavours get even better over time, so it’s honestly at its best on day 2 or 3!! Store leftovers in an airtight container in the fridge for up to 4 days.
It also freezes really well. Let it cool completely, then freeze it in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge and reheat on the stove or in the microwave.
Recipe FAQs
You can skip it if you’re short on time, but I really recommend it. Browning adds so much flavour, and it cooks the flour coating so the gravy thickens nicely.
No, it’s not needed for this recipe because the flour on the beef thickens the gravy as it cooks. If you’d like it a little thicker, mix 1 tablespoon cornflour/cornstarch with a splash of cold water and stir it through when you add the peas.
Yes you can make this in the oven! Make sure to use a large, heavy based pot on the stove and after searing the beef and cooking the onion, add in the tomato paste Worcestershire sauce and the potatoes and carrots. Cook for a few more minutes, scraping the bottom of the pan. Add back in the beef, thyme and stock and mix to combine. Place the lid on and add the pot to a low oven (160°C/325°F) for 3-4 hours, checking occasionally to stir. If the stew is getting too thick, add a little water so it doesn’t dry out.
Yes! Especially if you’re serving this stew with mashed potatoes you may want to use celery, parsnips and/or swede/rutabaga instead.
Yes. Use a gluten free plain (all purpose) flour to coat the beef, and check that your Worcestershire sauce and beef stock are gluten free.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More slow cooker recipes:
Slow Cooker BBQ Pulled Pork
Slow Cooker Bolognese
Slow Cooker Honey Mustard Chicken
Slow Cooker Corned Beef
Slow Cooker Beef Stew
Equipment
Ingredients
- 700 grams to 1 kilogram (1 ½-2 lb) beef chuck steak or chuck roast
- ¼ cup plain flour/all purpose flour
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 brown onion/yellow onion finely chopped
- 3 cloves garlic finely chopped
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2-3 potatoes cut into 2–3cm (1 inch) cubes
- 2 carrots cut into 2–3cm (1 inch) cubes
- 750 ml (3 cups) beef stock
- 1 cup frozen peas
To Serve:
- Bread mashed potato or rice
- Fresh thyme or parsley
Instructions
- Cut the 700 grams to 1 kilogram beef chuck steak into 3cm (1 inch) pieces. Place in a large bowl or zip-lock bag with the ¼ cup plain flour/all purpose flour, Salt and pepper, and toss until evenly coated.
- Heat the o1 tablespoon olive oil in a large frying pan over medium-high heat (or use the sear function on your slow cooker or multi-cooker). Brown the beef in batches for 3–4 minutes per batch, being careful not to overcrowd the pan. Remove and set aside.
- In the same pan, cook the 1 brown onion/yellow onion and g3 cloves garlic for 2–3 minutes until softened and fragrant.
- Transfer the beef, onion and garlic to the slow cooker. Add the 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 2-3 potatoes and 2 carrots. Season with a little extra salt and pepper and mix well.
- Pour in the 750 ml beef stock and stir to combine.
- Cover and cook on low for 8 hours or on high for 4 hours, until the beef and vegetables are tender.
- About 15 minutes before serving, stir in the 1 cup frozen peas and cook until heated through. Taste and adjust the seasoning if needed.
- Spoon into bowls and serve with Bread, mashed potato or rice. Garnish with the Fresh thyme or parsley.
Video
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
This recipe was originally published in July 2023 and has been updated in 2025 with new photos and more helpful information.
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