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Classic Beef Stew in a white bowl on a wooden board next to fresh parsley

Classic Slow Cooker Beef Stew

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.

Course Dinner
Cuisine American
Keyword crock pot beef stew recipe
Prep Time 25 minutes
Cook Time 5 hours
Total Time 5 hours 25 minutes
Servings 8 - 10
Calories 384 kcal
Author Sandy Clifton


  • 2 lbs Beef Stew Meat, cubed
  • 2 Bay Leaves
  • 5 sprigs Fresh Thyme (or 1 1/4 tsp dried)
  • 4 cloves Garlic, pressed or minced
  • 1 1/2 tsp Kosher Salt (or 1 tsp table salt)
  • 1/2 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

Mix These Together

  • 3 cups Vegetable Juice (such as V8), or tomato juice
  • 1/3 cup Quick Tapioca Granules (such as MinuteĀ® Tapioca)


  1. Add the meat to the slow cooker, then all of the ingredients, stopping at the vegetable juice.

  2. 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.

  3. Cook on Low for 8-9 hours, or High for 5-6 hours, or until vegetables are to desired tenderness. Stir halfway through.

  4. Remove thyme stems and bay leaves, and stir. Taste and adjust salt if needed.

  5. Serve with some crusty bread or fluffy dinner rolls!

Recipe Notes

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 1/2 lbs, and the veggies by 1/3 or so. You can keep the liquid the same.