Beef stew is one of those dishes I could never get tired of. Growing up in Ireland, it was on the table almost every week, especially when the weather turned cold—which, let’s be honest, was most of the time. My mam makes the best stew, hands down. Every time I visit Ireland, it’s one of the first things I ask her to make. Since I can’t get the exact stew mix she uses back home, I’ve come up with my own version using what’s available here in the U.S. It’s simple, flavorful, and perfect for a stick-to-your-bones kind of dinner.

Slow Cooker Beef Stew by Tessie's Table. — Photo Credit: Tessie’s Table

This slow cooker beef stew is the definition of comfort food and works for just about any occasion. It’s a one-pot wonder that’s perfect for busy weeknights or when you need something easy to feed a crowd. Bonus: it reheats beautifully, so leftovers are never a bad thing. And if you’re celebrating St. Patrick’s Day, this hearty stew is a fantastic main dish to serve alongside some fresh Crusty Bread or buttered rolls.

Why you’ll love this Slow Cooker Beef Stew

Packed with flavor:
The combination of beef broth, onion soup mix, brown gravy, and a hint of balsamic gives the stew a rich, savory flavor that’s hard to beat.
Super easy to make:
Let the slow cooker do all the work. Just toss everything in, and a few hours later, dinner is served.
Perfectly thick gravy:
No thin broth here! The cornstarch slurry thickens the stew just right, making it thick and hearty.

Over head shot of a ladle in a slow cooker with beef stew and fresh parsley.

The Stew That Brings Me Back Home

Whenever I think about beef stew, I picture sitting around the table in my mam’s kitchen with the smell of stew bubbling away on the stove and a mountain of fresh bread and butter ready for dipping. Her stew is one of those things I genuinely look forward to when I visit Ireland—there’s no beating it. After lots of trial and error, I found that a combination of onion soup mix and brown gravy, along with other savory ingredients, mimicked her stew. It’s not exactly the same, but it still tastes like home, and that’s good enough for me!

Ingredients Needed for Slow Cooker Beef Stew

Beef stew meat: You want chunks of beef that cook up tender and flavorful. Look for pre-cut stew meat at the store, or cut up a chuck roast yourself.
Carrots: The sweetness of the carrots balances the rich gravy perfectly. Go for thicker slices so they hold their shape.
Yukon Gold or red potatoes: These hold up beautifully in the slow cooker and add a hearty bite. Avoid starchy potatoes like Russets—they tend to fall apart.
Onion: A must-have for stew! It adds flavor and sweetness as it cooks down.
Beef broth: The base of the gravy. Opt for low-sodium if you want to control the salt.
Better Than Bouillon: This adds an extra punch of savory beef flavor—so good!
Onion soup mix: This packs in loads of seasoning without needing a long list of spices.
Brown gravy mix: It thickens the gravy and adds depth to the overall flavor.
Balsamic vinegar: A splash of acidity brightens the whole dish and makes the flavors pop.
Worcestershire sauce: Adds a rich, umami kick to the gravy.
Cornstarch slurry: Thickens the stew to just the right consistency.

How to make Slow Cooker Beef Stew

**For more detailed instructions, please refer to the printable recipe card below.**

Brown the beef in a skillet if you want to boost the flavor, but it’s optional.

Vegetables and potatoes in a white slow cooker.

Layer the carrots, potatoes, and onion in the slow cooker.

Vegetable, potaatoes and browned beef in a white slow cooker.

Place the beef on top of the veggies.

Whisk together the broth, bouillon, onion soup mix, gravy mix, balsamic vinegar, and Worcestershire sauce, then pour it over everything.

All the ingredients for slow cooker beef stew in a slow cooker with bay leaves on top.

Add a bay leaf, cover, and cook on low for 8 hours or high for 4 hours.

Cooked Slow Cooker Beef Stew in a slow cooker.

Stir in the cornstarch slurry during the last 30 minutes of cooking to thicken the gravy.

Variations

Add parsnips: Swap out some of the carrots for parsnips to give the stew a slightly sweet and nutty flavor. Parsnips soften beautifully in the slow cooker and add a lovely depth to the dish. They’re especially good if you’re looking to replicate the stews commonly served in Irish households.
Make it Irish with Guinness: Replace 1 cup of the beef broth with Guinness for a rich, malty twist. The beer adds a bold flavor to the gravy and pairs beautifully with the beef. It’s a fantastic option if you’re making this for St. Patrick’s Day or want to bring in even more Irish flair.
Use lamb instead of beef: Lamb is traditional in Irish stews and gives the dish a completely different flavor profile. It’s slightly sweeter and more tender than beef. If you go this route, look for lamb shoulder or leg meat, as these cuts are perfect for slow cooking.
Add celery: For an extra veggie boost, toss in some chopped celery. It adds a subtle crunch and blends seamlessly with the rest of the ingredients. Plus, celery adds a touch of freshness to balance the richness of the gravy.

Serving Suggestions

With soda bread: Pair the stew with traditional Irish soda bread. The dense, slightly tangy bread is perfect for soaking up every last drop of that thick, savory gravy. It’s also a great way to keep the Irish theme going if you’re celebrating St. Patrick’s Day.
Over mashed potatoes: Stew over Mashed Potatoes is pure comfort food. The creamy potatoes soak up the gravy beautifully, making every bite rich and satisfying. And yes, I know what you’re thinking—only the Irish would manage to have two types of potatoes in one meal. But honestly, it works, and I’m not here to argue with tradition!
With buttered bread: Keep it simple and serve the stew with warm, Crusty Bread. Some good buttered bread alongside a bowl of stew is a classic combo that feels hearty and wholesome without any fuss.
Topped with fresh parsley: Sprinkle some chopped parsley over the top before serving. It not only adds a pop of color but also brightens up the flavors of the dish. A little garnish goes a long way!

Storage and Freezing

How should I store Slow Cooker Beef Stew?

Store any leftover stew in an airtight container and refrigerate for up to 4 days. The stew often tastes even better the next day as the flavors continue to meld. To reheat, gently warm it on the stove over low heat or in the microwave, stirring occasionally. If the gravy has thickened too much in the fridge, add a splash of beef broth to loosen it up.

Can I freeze Slow Cooker Beef Stew?

This slow cooker beef stew freezes wonderfully, making it an ideal make-ahead meal. Portion it into individual freezer-safe containers or bags and freeze for up to 3 months. When you’re ready to enjoy it, thaw the stew overnight in the fridge. Reheat on the stove over low heat, adding a little extra broth or water if needed to bring it back to the perfect consistency.

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A bowl od show cooker beef stew with fresh bread, mashed potatoes and green beans surrounding it.

Tips & Tricks

Sear the beef for more flavor: While browning the meat is optional, it’s worth the extra step. Searing the beef caramelizes the outside, locking in flavor and adding a deeper, richer taste to the finished dish. If you’re short on time, skip this step—but you’ll notice the difference if you include it.
Cut vegetables evenly: Make sure to chop the carrots and potatoes into similar-sized pieces. This helps everything cook evenly and ensures you don’t end up with some veggies turning to mush while others stay too firm.
Don’t skip the balsamic vinegar: The balsamic vinegar might seem like a small addition, but it’s a game-changer. It adds a subtle tang and enhances the richness of the gravy, balancing out the flavors perfectly.
Be patient with the cornstarch slurry: When you add the slurry, give it a little time to work its magic. Stir it in well and let the stew simmer for at least 30 min. It’ll thicken up beautifully, but don’t rush to add more if you don’t see results immediately!
Let it rest before serving: After turning off the heat, let the stew sit for about 5–10 minutes before serving. This allows the flavors to settle and makes the dish taste even better. Plus, it gives the gravy a chance to thicken up a bit more naturally.

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FAQ

Can I use a different cut of beef?
Absolutely! While stew meat is convenient, chuck roast or beef shoulder cut into cubes works wonderfully. These cuts are well-marbled and become tender with slow cooking.
Can I make this on the stovetop instead?
Yes, but you’ll need to keep an eye on it. Simmer the stew on low heat for 2–3 hours, stirring occasionally to prevent sticking. Use a heavy-bottomed pot to maintain even heat.
How do I avoid mushy potatoes?
Stick with waxy potatoes like Yukon Gold or red potatoes. They hold their shape better during long cooking times compared to starchy varieties like Russets.
Can I add other vegetables?
Of course! Celery, parsnips, or even turnips are great additions. Just make sure to adjust the amount of liquid slightly if you add more veggies.
What can I substitute for the onion soup mix?
If you don’t have onion soup mix, try using a combination of dried onion flakes, beef bouillon, and a little garlic powder for a similar flavor.
Can I skip the cornstarch slurry?
You can, but the stew won’t be as thick. If you prefer a thinner gravy, leave it out or use a different thickener like mashed potatoes or flour.
Is this recipe freezer-friendly?
Absolutely! Freeze in portions for easy reheating. Just thaw overnight in the fridge before warming it up.
What’s the best way to reheat leftovers?
Reheat the stew on the stove over low heat, stirring occasionally. If the gravy thickens too much, add a splash of broth or water to loosen it up.
Can I use fresh herbs instead of dried?
Absolutely! If you have fresh thyme or parsley, feel free to use it. Just remember to double the amount since fresh herbs are less concentrated than dried ones.