Slow Cooker Beef Stew | Hearty Clean Eating Dinner

Cozy, hearty, and made with real food ingredients—this stew is a bowl full of comfort.

Hi friends, Gale here! If you’re craving something warm, hearty, and simple to make, this slow cooker beef stew is exactly what you need. Honestly, if there’s ever a dish that feels like a big ol’ hug from the inside out, it’s this one. This cozy, crockpot beef stew is the kind of comfort food you’ll want on repeat—especially on chilly nights, busy weekdays, or any time you’re craving a classic beef stew with vegetables that’s filling, flavorful, and good for you.

I’ve been making some version of this stew since my early married days, back when we had more month than money and needed meals that would stretch our budget. Lean chuck roast, chunky root veggies, and a slow cooker did most of the heavy lifting for us then—and they still do now. The result? A thick, hearty beef stew that feels like home and doubles as the ultimate family dinner idea.

The best part? It’s make-ahead friendly and perfect for meal prep. I’ll often throw everything together in the morning, let it simmer all day, and come home to a kitchen that smells like comfort itself.

Ingredients You’ll Need

Here’s what you’ll need for this one-pot beef stew:

• 1 pound lean chuck beef, cut into cubes (or use stew meat/brisket)
• 1/4 cup flour (swap for arrowroot/cassava if gluten-free or Whole30)
• 2 tablespoons extra virgin olive oil
• 2 celery stalks, sliced
• 3 large carrots, sliced into thick rounds
• 1/2 cup snap peas, shelled
• 2 medium potatoes, peeled and cubed (gold or russet work great)
• 1/2 cup red bell pepper, diced
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced
• 1 bay leaf
• 2 teaspoons dried thyme (or 1 tbsp fresh)
• 1 teaspoon kosher or sea salt
• 3/4 teaspoon black pepper, divided
• 2 1/2 cups low-sodium beef broth
• 1/2 cup red wine (optional, sub with extra broth)
• 2 tablespoons tomato paste (optional, thickens stew)
• 1/4 cup flat parsley, chopped (for garnish)

How to Make Slow Cooker Beef Stew

1. Coat the beef in flour. In a skillet with olive oil, brown the beef over medium heat, then transfer to your slow cooker.
2. Add all remaining ingredients (except parsley) into the slow cooker.
3. Cover and cook on LOW for 8–10 hours, or until the beef is fork-tender. (Don’t rush it on HIGH—the beef won’t get as tender!)
4. Remove bay leaf, garnish with fresh parsley, and serve hot.

Beef Stew Q&A

Can I make this crockpot beef stew ahead of time?
Absolutely! It actually tastes even better the next day. Store leftovers in an airtight container for up to 4 days, or freeze for 3 months.

Can I thicken it more?
Yep! Stir in tomato paste, add a cornstarch slurry, or mash some potatoes right in the pot for a thicker stew.

Is it gluten-free or Whole30?
It can be! Just swap the flour for cassava or arrowroot and make sure your broth is clean.

What do I serve it with?
Try almond flour cornbread, cauliflower mash, or crusty bread to soak up the broth. It’s also hearty enough on its own.

Can I swap the beef cut?
Chuck roast is the gold standard for slow cooker beef stew, but brisket or stew meat work too—just make sure you brown it first for maximum flavor.

See How It’s Made

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Final Thoughts from Gale

There’s just something magical about a pot of hearty beef stew that’s been bubbling away all day—it soothes the soul. This recipe has been a staple in my kitchen for years, and I promise it’ll become a favorite in yours too. Whether you’re curled up in fuzzy socks, feeding a hungry family, or looking for the ultimate cozy winter recipe, this slow cooker beef stew always hits the spot.

If you give it a try, let me know—I’d love to see your bowls of comfort!

Happy stewing,

—Gale

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Editor’s Note: This recipe was originally published on September 22, 2015.