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Slow Cooker Beef Stew | Recipe

Slow-cooker beef stew is full of flavor and so easy to throw together. Filled with fall apart, tender beef pieces, and melt-in-your-mouth sweet potato.

There’s nothing better than coming home to a home-cooked meal, filling your house with rustic comfort food aromas with nothing else to do but serve and eat. Slow Cooker Beef Stew with sweet potatoes melting through the gravy creates a flavor so rich, you’ll be happy to have leftovers!

Beef Stew

Tender, fall-apart chunks of beef with melt-in-your-mouth sweet potato and veggies in a rich and flavourful gravy that practically cooks itself! Your kind of dinner, I know.

Not only is this Beef Stew absolutely delicious, it may be the easiest stew recipe you’ll throw in your slow cooker.

If you’ve been with me from the beginning, you may recognise this recipe from the archives as this Warm Beef And Sweet Potato Casserole. A few readers have been asking how to convert that recipe for a slow cooker or crock pot, and since we have been slow cooking this stew for a while now, it was time to deliver.

Do you have to cook the meat before adding it into a slow cooker?

As with many slow cooker recipes, browning the meat is required first for an added depth of flavour. A light sear over medium-high heat is all you need, not necessarily cooking the meat all the way through. Your slow cooker will do that for you.

With this recipe however, you don’t need to brown the meat if you’re pressed for time. I do recommend it for added flavour.

The onions and garlic may also be sautéed before adding them to the slow cooker.

How to cook beef stew in a slow cooker

Once your meat is browned, throw everything in the slow cooker and wait for it to cook and thicken into a glorious stew! That’s pretty much it with this recipe. The ingredients list may be long, but the depth of flavour in the end result is worth it.

Leftovers

Store leftovers in airtight containers in the refrigerator for up to 5 days. Simply reheat the amount needed in the microwave or in a pot on the stove.

to prepare beef stew the night before

Prep all of your ingredients the night before and have them ready the morning of! Dice the beef and cut your veggies. Refrigerate the meat and veggies in separate air-tight containers overnight, then continue with the recipe in the morning. As mentioned above, browning the meat, onions and garlic is not necessary if you’re pressed for time.

INGREDIENTS

  • 3 pounds (1 1/2 kg) beef chuck roast diced into 1 inch cubes
  • 4 tablespoons cooking oil
  • 1 large onion chopped
  • 6 garlic cloves crushed (or 1 tablespoon minced garlic)
  • 1/3 cup all-purpose flour
  • 1 large sweet potato peeled and diced into 2-inch pieces (roughly 3 cups diced)
  • 10 ounces (300 g) baby potatoes halved
  • 2 large carrots sliced
  • 1 red bell pepper (capsicum) deseeded and chopped
  • 1-1/2 cups beef broth or stock
  • 1 cup dry white wine (optional)
  • 14 ounces (410 g) can diced tomatoes
  • 1/4 cup tomato paste
  • 2 beef bouillon cubes crushed
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon mild paprika
  • 2 bay leaves
  • 4 tablespoons fresh chopped parsley to serve

INSTRUCTIONS

  • Season beef with salt and pepper.
  • Heat 1 tablespoon of oil in a pan or skillet over medium-high heat. Sear beef until browned (about 2 to 3 minutes per side) in batches, adding more oil when needed.
  • Transfer browned meat to into a 6qt (6 litre) slow cooker bowl. 
  • Fry the onion with remaining oil in the same skillet until softened. Add in the garlic and sauce until fragrant (30 seconds). Transfer to the slow cooker bowl.
  • Add flour and mix to coat the meat and onions/garlic. Throw in the rest of the ingredients (except for the bay leaves and parsley) and give it a good mix. Place bay leaves on top.
  • Cover, and cook on low heat setting for 8-10 hours, or high heat setting for 4 to 6 hours.
  • Taste test before serving, and add extra salt or pepper if needed. Garnish with parsley,
  • Serve over white rice or mashed potatoes.

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