Slow Cooker Beef Stewv

If you’re looking for a deeply flavorful, rich, and hearty meal, this Slow Cooker Beef Stew is exactly what you need! Marinated overnight for maximum tenderness, the beef soaks up bold flavors from Worcestershire sauce, apple cider vinegar, and garlic, then slow-cooks with potatoes, carrots, mushrooms, and fresh herbs until perfectly tender.

The broth is savory, slightly thickened, and packed with umami goodness, making every spoonful warm, comforting, and satisfying.

Whether you’re feeding a crowd or meal-prepping for the week, this stew is pure cozy comfort in a bowl!

Why You’ll Love This Recipe:

Incredibly Tender Beef – Marinating overnight and slow-cooking for hours results in fall-apart, melt-in-your-mouth beef that’s packed with flavor.

Rich, Savory Broth – A combination of Worcestershire sauce, garlic, mushroom gravy, and fresh herbs creates a deeply flavorful and comforting broth.

Effortless & Hands-Off Cooking – Just sear, throw everything in the slow cooker, and let it do the work—perfect for busy days!

Loaded with Hearty Ingredients – With potatoes, carrots, mushrooms, and onions, this stew is a complete meal in one bowl.

Perfect for Meal Prep & Leftovers – The flavors get even better the next day, making this the ultimate make-ahead meal for easy lunches and dinners.

Key Ingredients:

Beef Chuck Roast – The perfect cut for slow cooking, becoming tender and flavorful after hours of simmering.

Garlic & Onion – Essential aromatics that build a deep, savory base for the broth.

Carrots & Potatoes – Classic stew vegetables that soak up all the rich, beefy flavors while adding hearty texture.

Baby Bella Mushrooms – Bring an earthy, umami depth that enhances the overall richness of the stew.

Worcestershire Sauce & Apple Cider Vinegar – A unique combo that tenderizes the beef while adding a tangy, umami-packed flavor.

Beef Broth & Mushroom Gravy Mix – The foundation of the broth, creating a thick, flavorful, and slightly creamy consistency.

Bay Leaves & Fresh Parsley – Herbs that add fragrant, fresh notes, balancing out the deep, meaty flavors.

Cornstarch Slurry – Thickens the stew to velvety perfection, making it rich and satisfying.

Slow Cooker Beef Stew

Ingredients:

For the Stew:

2 lbs beef chuck roast, cut into chunks

4 medium potatoes, chopped

3 carrots, sliced

1 onion, chopped

8 oz baby Bella mushrooms, sliced

1 bunch fresh parsley, roughly chopped

2 cups beef broth (or water with beef bouillon paste)

2 tbsp Worcestershire sauce

1 tbsp apple cider vinegar (ACV)

2 tbsp olive oil

1 packet mushroom gravy mix

2 bay leaves

1 tbsp garlic, minced

1 tsp onion powder

1 tsp salt (adjust to taste)

½ tsp black pepper

For Thickening:

2 tbsp cornstarch

¼ cup water

Instructions:

Prepare the Marinade (Night Before):

In a bowl, mix Worcestershire sauce, apple cider vinegar, beef bouillon paste, olive oil, mushroom gravy mix, garlic, onion powder, salt, and pepper into a thick paste.

Coat the beef chunks in the marinade, cover, and let sit in the fridge overnight for maximum flavor.

Sear the Meat (Morning):

Heat a skillet over medium-high heat and quickly sear the marinated beef for 1-2 minutes per side to lock in flavor.

Assemble in the Slow Cooker:

Place the chopped potatoes, carrots, onions, mushrooms, and parsley into the crockpot.

Add the seared beef on top.

Pour in 2 cups of beef broth and scrape the skillet with 1-2 cups of water to get all the flavorful bits.

Pour over everything in the crockpot.

Add bay leaves and cover.

Slow Cook:

Cook on LOW for 8 hours (or HIGH for 4-5 hours).

Thicken the Broth:

At the 7-hour mark, remove about ½ cup of broth and mix it with the cornstarch and water to make a slurry.

Stir the slurry back into the slow cooker and let it cook for the final hour to thicken the stew.

Serve & Enjoy:

Remove bay leaves and ladle the rich, flavorful beef stew into bowls.

Serve hot with crusty bread or over rice for extra comfort!

Notes:

Marinate for Maximum Flavor – Letting the beef marinate overnight with Worcestershire, garlic, and seasonings deepens the flavor and helps tenderize the meat.

Sear the Beef for Extra Depth – A quick sear in a skillet before slow cooking locks in juices and adds a rich, caramelized flavor to the stew.

Add the Cabbage or Greens at the End – If you want to include cabbage, spinach, or kale, add them in the last 30 minutes so they don’t overcook and turn mushy.

For a Thicker Stew, Use Less Broth – If you prefer a chunkier, thicker consistency, start with 4 cups of broth instead of 6 and adjust as needed.

Let It Rest Before Serving – Allowing the stew to sit for 10-15 minutes after cooking helps the flavors meld together even more.

Tastes Even Better the Next Day – Like most stews, the flavors get richer and more intense overnight, making this perfect for meal prep and leftovers!

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1 bowl

Calories: ~550 kcal | Protein: ~32g | Carbohydrates: ~32g | Fiber: ~5g | Sugars: ~4g | Fats: ~29g | Saturated Fat: ~11g | Cholesterol: ~85mg | Sodium: ~700mg

Frequently Asked Questions:

Can I use a different cut of beef instead of chuck roast?

Yes! While chuck roast is ideal for slow cooking due to its fat content and tenderness, you can also use stew meat, brisket, or even short ribs for a richer flavor.

How do I make the stew thicker?

For a thicker consistency, you can:

Mash some potatoes into the broth before serving.

Use a cornstarch slurry (mix 2 tbsp cornstarch with ¼ cup cold water and stir into the stew in the last 30 minutes).

Can I cook this on HIGH instead of LOW?

Yes! If you’re short on time, cook the stew on HIGH for 4-5 hours instead of LOW for 8 hours. However, low and slow gives the best flavor and texture.

What can I serve with this stew?

This stew pairs perfectly with:

Crusty bread or garlic bread for dipping
Rice or egg noodles for extra heartiness
A side of roasted or steamed vegetables

How long does this stew last, and can I freeze it?

Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 3 months. Reheat on the stove over low heat, adding a little broth if needed.

Do I have to sear the beef before adding it to the slow cooker?

No, but it adds a lot of flavor! Searing locks in juices and creates a rich, caramelized crust that enhances the overall depth of the stew.

If you’re short on time, you can skip it, but for the best results, take a few minutes to brown the meat first.

Can I use frozen beef in the slow cooker?

It’s not recommended to put frozen beef directly into the slow cooker because it takes too long to reach a safe temperature, increasing the risk of bacteria growth.

Thaw it overnight in the fridge before using.

How do I prevent my vegetables from getting too soft?

To keep your veggies from turning mushy:

Cut potatoes and carrots into larger chunks so they hold their shape.

If you prefer firmer vegetables, add them halfway through cooking instead of at the start.

Can I add red wine for extra flavor?

Absolutely! Replace ½ cup of the beef broth with dry red wine (like Cabernet Sauvignon or Merlot) to add a deep, rich flavor to the stew.

Can I make this in an Instant Pot instead of a slow cooker?

Yes! To make it in an Instant Pot:

Sear the beef using the Sauté mode.
Add the broth, seasonings, and veggies.
Cook on High Pressure for 35 minutes, then do a 10-minute natural release before opening the lid.
Stir in a cornstarch slurry if you want it thicker.