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Easy Slow Cooker Beef Stew

This tender, hearty, and savory Slow Cooker Beef Stew recipe is so easy and extremely flavorful! Old-fashioned stew meat Crockpot recipes are perfect for chilly days whenever you want something comforting and filling with carrots, soft potatoes, and onions.

Prep Time
5 mins
Cook Time
8 hrs 5 mins
High Cooking Time
4 hrs
Total Time
8 hrs 15 mins
Servings: 6 servings
Calories: 681 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 3 tablespoons olive oil divded
  • 2 ½ pounds beef cut into 1 ¼-inch cubes
  • kosher salt and pepper to taste
  • 2 tablespoons smoked paprika
  • 2 yellow onions medium; diced
  • 1 fennel bulb diced
  • 4 carrots peeled and cut into ¼-inch cubes
  • 1 pound gold potatoes baby Yukon gold; halved or quartered
  • 4-6 cloves garlic minced
  • 4 cups beef broth
  • 2 tablespoons Worcestershire sauce 
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 ½ tablespoons cornstarch

Instructions

    Cup of Yum
  1. Heat 1 tablespoon of oil in a large heavy-bottom skillet over medium-high heat.
  2. Add half of the beef cubes and sprinkle with 1 tablespoon of smoked paprika, salt and pepper.
  3. Cook, stirring occasionally until meat is seared golden brown, around 3-4 minutes. Transfer to the slow cooker and repeat with the remaining meat.
  4. Reduce the heat to a medium-low, add the remaining tablespoon of oil and sauté the onion and fennel until soft, 4-5 minutes. Transfer to your slow cooker.
  5. Stir in the remaining ingredients except for cornstarch and cook on LOW for 8 hours or on HIGH for 4 hours.
  6. Combine the cornstarch with a bit of water to make the slurry.
  7. Once the time is up, add the cornstarch slurry and stir well to combine.
  8. Cover and cook on HIGH for 20 minutes to thicken up the sauce.

Notes

  • Reheating: To reheat this recipe, simply place it in a microwaveable safe bowl and cook for a minute or two until fully heated. You can also reheat this stew on the stovetop in a saucepan.
  • Protein: Instead of beef, feel free to use chicken breasts or thighs.
  • Flavor: Sautéeing the beef, fennel, and onions allow the flavors to shine more than if they were just directly added to the Crockpot.
  • Serve: Garnish with fresh parsley before serving.
  • Leftovers: Store the leftovers in an airtight container in the refrigerator for up to four days. To freeze, simply place the stew in a freezer-safe bag or container, label, and freeze for four months.
  • Veggies: Want more veggies? Add your combination of vegetables like broccoli, cauliflower, bell peppers, green beans, etc.

Nutrition Information

Calories 681kcal (34%) Carbohydrates 29g (10%) Protein 38g (76%) Fat 46g (71%) Saturated Fat 16g (80%) Polyunsaturated Fat 2g Monounsaturated Fat 22g Trans Fat 2g Cholesterol 134mg (45%) Sodium 876mg (37%) Potassium 1421mg (41%) Fiber 6g (24%) Sugar 6g (12%) Vitamin A 8086IU (162%) Vitamin C 27mg (30%) Calcium 111mg (11%) Iron 6mg (33%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 681

% Daily Value*

Calories 681kcal 34%
Carbohydrates 29g 10%
Protein 38g 76%
Fat 46g 71%
Saturated Fat 16g 80%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 22g 110%
Trans Fat 2g 100%
Cholesterol 134mg 45%
Sodium 876mg 37%
Potassium 1421mg 30%
Fiber 6g 24%
Sugar 6g 12%
Vitamin A 8086IU 162%
Vitamin C 27mg 30%
Calcium 111mg 11%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.