Homemade Beef Stew Recipe (Slow Cooker or Instant Pot)

Comforting Soup for Chilly Nights

Imagine walking into your kitchen after a long day to the mouthwatering aroma of slow-simmered beef, tender vegetables, and a rich, savory broth. This homemade beef stew in the crockpot is the ultimate comfort food—hearty, nourishing, and packed with flavor.

Perfect for chilly days or when you need a meal that practically cooks itself, this recipe is a family favorite that brings everyone to the table. Whether you’re craving a cozy dinner or prepping a make-ahead meal, this beef stew delivers all the warmth and satisfaction you’re looking for.

Ingredients and Supplies to Make Homemade Beef Stew

Ingredients

• Cooking oil
• Beef stew meat or chuck roast, cut into chunks
• Salt and pepper
• Onion, diced
• Garlic, minced
• Potatoes, washed and cut into chunks
• Carrots, peeled and cut into chunks
• Beef broth
• Reduced-sodium chicken broth
• Reduced-sodium soy sauce
• Tomato paste
• Dried thyme
• Bay leaf
• Frozen peas
• Thickener (cornstarch or flour and water)
• Fresh parsley, chopped

Ingredient Variations and Additions

• Meat Variations: Substitute beef with lamb for a different twist, or use chicken thighs for a lighter version.
• Vegetable Additions: Add mushrooms (1 cup, sliced), parsnips (2, chopped), celery (2 stalks), or green beans (1 cup, trimmed) to add variety and extra nutrients.
• Flavor Enhancements: Add a splash of red wine or a pinch of smoked paprika for extra depth. Worcestershire sauce for more umami flavor. Or a splash of balsamic vinegar for a hint of acidity.

What Makes This Beef Stew Recipe Full of Flavor

What makes this beef stew so delicious and flavorful is the combination of ingredients that bring out the rich, savory taste. Here are a few key flavor contributors:

• Soy Sauce: Adds an umami kick that enhances the overall flavor of the stew.
• Combination of Broths: Using beef and reduced-sodium chicken broth provides a more balanced taste and prevents overwhelming flavor.
• Tomato Paste: Adds a depth of flavor and helps create a rich, hearty stew.

Supplies

• Skillet
• Crockpot or Instant Pot
• Liquid measuring cup

How to Make Beef Stew in the Slow Cooker or Instant Pot

Slow Cooker Method

Step 1: Brown the Meat

Add a tablespoon of cooking oil to a skillet on the stovetop over medium-high heat. Season the beef chunks with salt and pepper, and sear the meat in batches for 4-5 minutes per side. Transfer the brown bits and their drippings to the slow cooker.

Step 2: Prepare the Ingredients

Thinly dice the onion and garlic. Chop the potatoes and carrots into bite-sized pieces. Add the veggies, beef broth, chicken broth, soy sauce, tomato paste, thyme, and bay leaf to the crockpot—season with salt and pepper to taste.

Cover and cook on low for 6-7 hours or high for 3-4 hours.

Step 3: Thicken the Stew

Thirty minutes before the end of the cooking time, or when the veggies are fork-tender, mix cornstarch and water in a small bowl to make a slurry. Mix the slurry until smooth to avoid lumps in the stew.

Stir the slurry into the stew, allowing it to thicken in the last 30 minutes. Alternatively, you can remove a cup of stew liquid, mix it with flour, and return it to the slow cooker. Cook on high for the final 30 minutes. Stir in the frozen peas and garnish with fresh parsley. Serve warm.

Instant Pot Beef Stew

Step 1: Sauté the Meat

Set the Instant Pot to “Sauté” mode. Add cooking oil, and brown the beef chunks in batches, seasoning with salt and pepper.

Step 2: Prepare the Ingredients

Thinly dice the onion and garlic. Chop the potatoes and carrots into bite-sized pieces. Add the veggies, beef broth, chicken broth, soy sauce, tomato paste, thyme, and bay leaf to the crockpot—season with salt and pepper to taste. Stir well.

Secure the lid and set the valve to sealing. Cook on “Manual” or “Pressure Cook” for 35 minutes. Allow the pressure to release naturally for 10 minutes, then quickly release any remaining pressure.

Step 3: Thicken the Stew

Thirty minutes before the end of the cooking time, mix cornstarch and water in a small bowl to make a slurry. Mix the slurry until smooth to avoid lumps in the stew.

Set the Instant Pot back to “Sauté” mode. Stir in a cornstarch slurry or flour mixture to thicken the stew. Stir in the frozen peas and garnish with fresh parsley. Serve warm.

Preparing for the Freezer

To make this into a freezer meal, follow steps 1 and 2 before adding everything to the crockpot or Instant Pot. Brown the meat in a pan and allow it to cool. Prepare the ingredients, and add everything except the peas, thickener, and parsley to 1-2 large ziplock bags or airtight containers. Lay flat in the freezer for up to 6 months.

Cooking After Freezing

Thaw in the refrigerator overnight. Cook in the slow cooker on low for 7-8 hours or high for 4-5 hours. Choose a thickening option from above. Garnish with fresh parsley and serve warm.

Frequently Asked Questions

 Will my veggies be mushy after freezing?

When freezing beef stew, some vegetables like potatoes and carrots can become softer upon reheating. To avoid mushy veggies, try undercooking them slightly before freezing so they maintain a better texture when reheated.

What is the secret to a good homemade beef stew recipe?

The secret to a good stew lies in developing flavor at every step. Browning the meat, using a combination of broths, and adding umami boosters like soy sauce or Worcestershire sauce all contribute to a delicious, well-rounded stew. Additionally, slow-cooking the ingredients allows flavors to meld beautifully over time.

Final Thoughts

This homemade beef stew is perfect for those chilly evenings when you need a warm, comforting meal. The combination of tender beef, hearty vegetables, and a rich, flavorful broth makes this stew a classic favorite that everyone will love. Plus, the option to prepare it in a slow cooker or Instant Pot means you can make it according to your schedule and preferences.

This stew will surely be a hit whether you enjoy it fresh or freeze it for later. Remember to experiment with different variations and additions to make it your own! 

If you enjoyed this recipe, check out some of our other hearty meal ideas, which are perfect for meal prepping or feeding a crowd.

Make Ahead Freezer Meal Ideas:

• Quick and Easy Chicken Parmesan Freezer Meal
• Make Ahead Freezer Meatballs Recipe
• Tasty Steak Fajita Freezer Meal Recipe in the Air Fryer
• Garlic Pork Stir Fry Freezer Meal Recipe

More Slow Cooker Recipes:

• Crockpot Beef and Mushrooms Recipe
• Ham and Scalloped Potatoes
• Slow Cooker Cauliflower Cheese with Bacon
• Slow Cooker Honey Glazed Carrots

Slow Cooker Homemade Beef Stew Freezer Meal Recipe

A hearty homemade beef stew that is cheaper and more delicious than the canned stuff!

4.57 / 5 ( 32 Reviews )

Print Pin Rate

Prep Time: 25 minutes minutes

Cook Time: 7 hours hours

Total Time: 7 hours hours 25 minutes minutes

Serves: 7

Adjust Servings: 7

US CustomaryMetric

Equipment

• Large skillet
• Slow Cooker

Ingredients

• 1 to 2 tablespoons cooking oil
• 2 ½ pounds beef stew meat or chuck roast cut into 1 to 1 1/2-inch chunks
• salt and pepper
• 1 onion diced
• 2 teaspoons minced garlic
• 1 pound yellow or red potatoes washed and cut into 1 1/2-inch chunks
• 4 carrots peeled, halved, sliced into 1-inch chunks
• 1 ½ cups beef broth
• 1 ½ cups reduced-sodium chicken broth
• ¼ cup reduced-sodium soy sauce
• 3 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup frozen peas
• 2 tablespoons cornstarch + 2 tablespoons water or 3 tablespoons flour
• 2 tablespoons chopped fresh parsley

Instructions

• Brown the Meat: Heat 1 tablespoon of oil over medium-high heat in a large skillet. Generously season the meat with salt and pepper. Add the beef to the skillet and cook in a single layer for 4-5 minutes each side. Brown in two separate batches if needed.
• Add Ingredients: Transfer meat drippings to a slow cooker or Instant Pot. Add the onion, garlic, potatoes, carrots, broth, soy sauce, tomato paste, thyme, and bay leaf. Salt and pepper to taste.

Cook

• Slow Cooker: Cook on low for 6-7 hours or high for 3-4 hours.

  Instant Pot: Cook on "Manual" or "Pressure cook" for 35 minutes. Allow the pressure to release for 10 minutes naturally, then quick release the remaining pressure.
• Thicken: 30 minutes before the end of cooking time, mix cornstarch and water in a small bowl to make a slurry. Stir the slurry into the stew and allow it to thicken.

  Alternatively, remove a cup of stew liquid, mix it with flour, and return it to the slow cooker. Cook on high for the final 30 minutes.
• Finish: Stir in the frozen peas. Garnish with chopped fresh parsley and serve warm.

PREPARING FOR THE FREEZER:

• Instead of adding browned meat directly to the slow cooker, split it between two gallon-sized freezer bags. Label the bags to keep track of freshness. Split the remaining ingredients between the two bags, except for the peas, thickener, and parsley. Freeze the stew ingredients in the bags and the keep the peas frozen, but separate.

PREPARE AFTER FREEZING:

• Thaw in refrigerator overnight. Cook in slow cooker on low for 7-8 hours or high for 4-5 hours. Choose a thickening option from above. Garnish with fresh parsley and serve warm.

Nutrition

Calories: 360kcal | Carbohydrates: 23g | Protein: 41g | Fat: 11g | Sodium: 693mg | Fiber: 4g | Sugar: 5g