Cozy up with this hearty slow cooker beef stew recipe! Packed with tender beef tips, root veggies, and a savory tomato broth – and it’s gluten free.
My mom’s beef stew recipe will forever be my favorite comfort food meal forever and always. I remember playing outside in the snow in Buffalo, New York and coming back in to a bowl of mom’s braised beef stew with a side of Jiffy cornbread muffins or saltines with butter. Truly, nothing can beat that memory!
As a Florida girl, however, you won’t catch me making this stew in the oven cooking for hours, when I can use the crockpot! Or if I’m short on time, I’ll make this same beef stew recipe in the instant pot.
My mom’s recipe was from the red and white checkered cookbook of the late 80s and after years of asking her for the recipe, I’m finally sticking it here so I don’t forget it. And so, when you’re also craving a cozy, comforting bowl of crockpot stew, you’ve got a go-to recipe. Thanks, momma.
ingredients for this recipe
This slow cooker beef stew with carrots and potatoes is also gluten-free (no flour). To thicken at the end, we make a simple slurry using tapioca starch, which is gluten-free.
- beef stew meat: you’ll need 1lb. You can also use a chuck roast, fat trimmed, cut into 1-to-2 inch chunks
- avocado oil: or olive oil. To brown steak tips.
- spices: salt, pepper, dried basil and dried thyme.
- garlic: minced, for flavor.
- beef broth: for flavor and to help braise the beef. You can also use beef stock, or bone broth.
- veggies: chopped yellow onion, red or Russet potatoes, carrots, celery.
- tomato juice: any brand, but we have always used the V8 brand.
- slurry to thicken stew: 2 tablespoons tapioca starch or arrowroot powder + 2 tablespoons water. You can use cornstarch or flour if not gluten-free
What cut of beef is best for beef stew?
- Either stew meat or beef tips (same thing, but sometimes called one or the other) work best for this beef stew.
- You can also use boneless chuck roast and cut into tips yourself – this is usually more cost effective. You’ll have to trim the fat, so I recommend buying a 1.5lb roast if you go this route.
how to make slow cooker beef stew
There’s a little prep up front to chop the veggies and brown the beef, but then everything gets dumped into the crockpot and you can do anything and everything else while the beef braises with the veggies for stew! Bonus: you’re house is going to smell amazing.
- Brown: Season beef with salt and pepper, then sear in a skillet over medium heat until browned.
- Dump: Add browned beef tips, potatoes, onions, carrots, celery, tomato juice, broth garlic, and spices. Stir to combine.
- Cook: HIGH for 4–5 hours or LOW for 8–9 hours, until beef is tender.
- Thicken: Make a slurry by mixing tapioca starch with water, then stir it into the stew. Cover and cook 10 more minutes, until thickened and cozy.
Do I need to brown the beef tips first?
It’s optional, but browning adds a ton of flavor and retains moisture! If you are unable to brown beforehand, the beef may turn out chewy at the end instead of fall apart, melt-in-your-mouth tender.
let’s chat veggie size:
So that both the veggies and beef tips braise evenly together, try and chop your potatoes and carrots into similar size chunks as your beef tips. I don’t bother peeling either veggies (hello, more fiber!), and find that the veggies don’t get mushy if I keep the skins on – this is all a personal preference.
leftovers: can you freeze beef stew?
Yes! Beef stew freezes so well. The veggies will be softer but the flavor will still be incredible! I suggest adding a splash of broth when reheating.
- To Store. Refrigerate leftover beef stew in an airtight storage container in the refrigerator for up to 4 days.
- To Reheat. Rewarm leftovers in a large saucepan or Dutch oven on the stovetop over medium-low heat until warm.
- To Freeze. You can freeze beef stew in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating on the stovetop.
what to serve with beef stew
Beef stew is all about comfort, so serve it with something that soaks up that rich broth — think crusty bread, cornbread muffins, buttery noodles, or creamy mashed potatoes. A simple green salad on the side helps keep things balanced.
If you’re in the mood for something a little lighter, try my Slow Cooker Chicken Stew, or if you want another cozy classic, my Slow Cooker Pot Roast is always a hit on chilly nights.
Tender Beef Stew made in the Slow Cooker
Ingredients
- 1 lb beef stew meat - you can also use a chuck roast, fat trimmed, cut into 1-to-2 inch chunks
- 1-2 tablespoons avocado oil - or olive oil
- 1 tablespoon sea salt, divided
- 1 tablespoon pepper, divided
- 1/2 cup chopped yellow onion
- 1 cup sliced celery, roughly chopped
- 2 cups carrots, roughly chopped - no need to peel
- 2 1/2 cups red potatoes, roughly chopped - can also use Russet potatoes (no need to peel)
- 1 cup beef broth – or stock - or bone broth
- 3 cups tomato juice – such as V8
- 2 cloves garlic, minced
- 1 teaspoon dried basil spice
- 1 teaspoon dried thyme
- 2 tablespoons tapioca starch or arrowroot powder - can use cornstarch or flour if not gluten-free (or whole30)
- 2 tablespoons water
Instructions
- Warm a large skillet over medium-high heat. Add oil. Season beef with 1/2 tbsp each of salt and pepper. Once hot, add beef tips (may need to do this in batches) and sauté until all sides are browned. Transfer to slow-cooker.
- Add diced onion, celery, carrots, potatoes, beef broth, tomato juice, garlic and spices – stir to combine. Cook on HIGH 4-5 hours or on LOW 8-9 hours, until beef is tender.
- Mix together tapioca starch and water in a small bowl to create slurry: Stir into the stew a little bit at a time to thicken and gently stir to combine. Cover and cook 10 minutes, until beef stew has thickened.
Notes
Nutrition
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