Classic Slow Cooker Beef Stew tastes just like the stew my mom used to make. No need for packaged soups in this comforting slow cooker beef stew. With lots of fresh vegetables and tender chunks of beef, the taste is fresh and delicious! This crock pot beef stew recipe makes a lot, so you can feed a crowd!
Classic Slow Cooker Beef Stew
Nothing says comfort food like a big bowl of a hearty, homemade beef stew! I like this beef stew recipe for the uncomplicated way of making it. The flavors that come through are the fresh vegetables, and a simple, thick delicious broth.
Much like mom used to make, this hearty Classic Slow Cooker Beef Stew recipe is comforting and tasty, and feeds a good sized family. I recommend using the 7 or 8 quart sized slow cooker for this recipe as it makes a lot.
If you have a 6 quart size slow cooker, reduce the meat to 1 ½ lbs, and reduce the vegetables by about ⅓ and see how well it all fits in.
I would keep the liquid the same, or maybe reduce the vegetable juice to 2 cups, and the tapioca to ¼ cup.
Try making this Classic Slow Cooker Beef Stew recipe for your next Game Day get together! Serve it with some fluffy dinner rolls and plenty of butter. Your guests will be complimenting you on how delicious it is!
Classic Slow Cooker Beef Stew tastes like my mom's. No need for packaged soups in this comforting slow cooker beef stew. This recipe makes a good amount.
- 2 lbs Beef Stew Meat, cubed
- 2 Bay Leaves
- 5 sprigs Fresh Thyme (or 1 ¼ tsp dried)
- 4 cloves Garlic, pressed or minced
- 1 ½ tsp Kosher Salt (or 1 tsp table salt)
- ½ tsp Pepper
- 4 stalks Celery, chopped
- 6 Carrots, chopped
- 6 Potatoes, scrubbed and cubed
- 8 oz Mushrooms, sliced (optional)
- 2 med Onions, chopped
- 1 Tbsp Worcestershire Sauce
- 1 cup Beef Broth, low sodium
- 3 cups Vegetable Juice (such as V8), or tomato juice
- ⅓ cup Quick Tapioca Granules (such as Minute® Tapioca)
Add the meat to the slow cooker, then all of the ingredients, stopping at the vegetable juice.
In a bowl or 4-cup measuring cup, stir together the vegetable juice and the tapioca granules. Then pour the mixture over everything in the crock.
Cook on Low for 8-9 hours, or High for 5-6 hours, or until vegetables are to desired tenderness. Stir halfway through.
Remove thyme stems and bay leaves, and stir. Taste and adjust salt if needed.
Serve with some crusty bread or fluffy dinner rolls!
This recipe works best in a 7 or 8 quart slow cooker. If you are using a smaller slow cooker, reduce the meat to 1 ½ lbs, and the veggies by ⅓ or so. You can keep the liquid the same.
RESOURCES TO MAKE Classic Slow Cooker Beef Stew recipe and more
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