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5 from 13 votes

Slow Cooker Beef Stew

Beef Stew a comfort food that is best slow-cooked. Packed with meat, potatoes, and veggies, this recipe is great to have on hand for busy nights. 

Prep Time10 mins
Cook Time3 hrs
Course: Main Course, Soup
Cuisine: American
Servings: 10
Calories: 282kcal


  • 2 tablespoons olive oil
  • 2 pounds stew meat cut into 1-inch cubes
  • Kosher salt and freshly ground black pepper to taste
  • 1 pound baby red potatoes halfed
  • 4 carrots cut diagonally into 1/2-inch-thick slices
  • 2 cups fresh green beans halved
  • 1 cup frozen sweet corn
  • 1 onion diced
  • 3 cloves garlic minced
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon smoked paprika
  • 1 teaspoon caraway seeds optional
  • 2 bay leaves
  • 3/4 cup all-purpose flour
  • 2 tablespoons chopped fresh parsley leaves
  • 3/4 cup Sherry or red wine optional


  • Heat olive oil in a large skillet over medium heat.
  • Season beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes.
  • Place beef, potatoes, carrots, green beans, corn, onion and garlic into a 6-qt slow cooker. Stir in beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds, and bay leaves until well combined; season with salt and pepper, to taste.
  • Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
  • In a small bowl, whisk together flour and 1/2 cup stew broth. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.
  • Serve immediately, garnished with parsley, if desired.


Calories: 282kcal | Carbohydrates: 25g | Protein: 25g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 56mg | Sodium: 478mg | Potassium: 810mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4483IU | Vitamin C: 12mg | Calcium: 57mg | Iron: 4mg