Easy Beef Stew: A Hearty One-Pot Comfort Meal

Have you ever craved a warm, soul-satisfying meal that practically cooks itself while filling your home with mouthwatering aromas? There's nothing quite like a homemade easy beef stew to deliver comfort in a bowl. Making this classic dish at home allows you to control the ingredients, avoid preservatives, and customize flavors to your family's taste—all while saving money compared to restaurant versions. This slow cooker beef stew recipe transforms simple, affordable ingredients into a rich, tender masterpiece that's perfect for busy weeknights or lazy Sunday dinners.

Ingredients List

    • 2 pounds beef chuck roast, cut into 1.5-inch cubes
    • 3 tablespoons all-purpose flour
    • 2 tablespoons olive oil
    • 4 cups beef broth (low-sodium preferred)
    • 4 medium carrots, peeled and cut into chunks
    • 3 medium potatoes, peeled and cubed
    • 2 celery stalks, chopped
    • 1 large onion, diced
    • 3 cloves garlic, minced
    • 2 bay leaves
    • 1 teaspoon dried thyme
    • 1 teaspoon paprika
    • Salt and black pepper to taste
    • Optional: 1 cup frozen peas (add during last 10 minutes)
    • Optional: Fresh parsley for garnish

For the Flavor Enhancers:

    • 2 tablespoons tomato paste
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon balsamic vinegar

Timing / Cooking Schedule

Prep time: 20 minutes

Cooking time: 2 hours 30 minutes (stovetop) or 6-8 hours (slow cooker)

Total time: 2 hours 50 minutes

This recipe is incredibly flexible—use your slow cooker for a hands-off approach, or simmer on the stovetop when you're home and want dinner ready sooner.

Step-by-Step Instructions

Step 1: Prepare the Beef Pat the beef cubes completely dry with paper towels—this crucial step ensures proper browning. Toss the beef with flour, salt, and pepper in a large bowl until evenly coated. The flour creates a beautiful crust and helps thicken the stew naturally.

Step 2: Brown the Meat Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, sear the beef cubes for 2-3 minutes per side until deep golden brown. Don't rush this step—proper browning builds incredible flavor depth. Transfer browned beef to a plate.

Step 3: Sauté Aromatics In the same pot, add onions and cook for 3-4 minutes until softened, scraping up the flavorful brown bits from the bottom. Add garlic and cook for another minute until fragrant. This creates the aromatic foundation of your easy beef stew.

Step 4: Build the Base Stir in tomato paste and cook for 1 minute, then add Worcestershire sauce and balsamic vinegar. Pour in beef broth, stirring well to combine. Return the browned beef to the pot along with any accumulated juices.

Step 5: Add Vegetables and Seasonings Add carrots, potatoes, celery, bay leaves, thyme, and paprika. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 2-2.5 hours (stovetop) or transfer to a slow cooker on low for 6-8 hours. The beef should be fork-tender and the vegetables perfectly cooked in your slow cooker beef stew.

Step 6: Final Touches Remove bay leaves. If using frozen peas, stir them in during the last 10 minutes of cooking. Taste and adjust seasoning with additional salt and pepper. For a thicker consistency, mash a few potato pieces against the pot's side or create a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water.

Nutritional Information

Nutritional Information

Per serving (serves 6):

    • Calories: 385
    • Protein: 32g
    • Carbohydrates: 28g
    • Fat: 16g
    • Fiber: 4g
    • Vitamin C: 35% DV
    • Iron: 28% DV

Tips, Variations, or Cooking Advice

Protein Swaps: Use lamb shoulder, venison, or pork shoulder for different flavor profiles. For a leaner option, try sirloin tip, though it won't be quite as tender.

Vegetable Variations: Add parsnips, turnips, mushrooms, or butternut squash. Sweet potatoes make an excellent substitution for regular potatoes and add natural sweetness.

Gluten-Free Adaptation: Replace all-purpose flour with cornstarch or gluten-free flour blend for coating the beef.

Keto-Friendly Version: Omit potatoes and use radishes or cauliflower instead. Replace flour with almond flour.

Pressure Cooker Method: Cook on high pressure for 35 minutes with natural release for weeknight convenience.

Depth Boosters: Add a splash of red wine when deglazing, use beef bone broth instead of regular broth, or stir in a tablespoon of miso paste for umami richness.

Common Mistakes to Avoid

Skipping the Browning Step: Many cooks skip searing to save time, but this eliminates the Maillard reaction that creates deep, complex flavors. Always brown your meat in batches.

Overcrowding the Pan: Adding too much beef at once steams rather than sears the meat, resulting in gray, tasteless cubes. Leave space between pieces.

Using the Wrong Cut: Lean cuts like sirloin or round become tough and dry. Chuck roast has enough marbling to stay tender during long cooking.

Cutting Vegetables Too Small: Tiny vegetable pieces turn mushy. Keep chunks large—they'll shrink during cooking.

Cooking at Too High Temperature: Rapid boiling toughens meat. Maintain a gentle simmer for melt-in-your-mouth tenderness.

Adding Dairy Too Early: If you want a creamy stew, add cream or sour cream only at the end to prevent curdling.

Storage / Leftovers Tips

Store your easy beef stew in airtight containers in the refrigerator for up to 4 days. The flavors actually improve overnight as the seasonings meld together, making leftovers even more delicious than the first serving.

For freezing, let the slow cooker beef stew cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags, leaving 1 inch of headspace for expansion. Freeze for up to 3 months. Label with the date and contents for easy identification.

To reheat, thaw overnight in the refrigerator if frozen. Warm gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth if needed to restore consistency. Microwave individual portions in 1-minute intervals, stirring between each, until heated through. Avoid boiling during reheating, as this can make the beef tough. The potatoes may break down slightly when reheated, but this naturally thickens the stew—an added bonus!