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Slow-Cooker Beef Stew

Slow-Cooker Beef Stew

Beef stew made with potatoes, carrots, celery and onions all cooked in beef gravy
Course dinner
Cuisine American
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 People


  • Crockpot, Slow Cooker
  • stove, large pan, knife, cutting board


  • 2 pounds Boneless Beef Tips or Roast Cut
  • 1 Onion (yellow or white) Chopped
  • 2 Tablespoons Minced Garlic
  • 3 Stalks Celery Chopped
  • 4 Carrots Chopped
  • 4-5 large Potatoes Chopped in cubes
  • ¼ cup All-Purpose Flour
  • 2 Tablespoons Olive Oil
  • 2 teaspoons Italian Seasoning
  • Salt and Pepper to Taste
  • 1 Small Can Tomato Paste
  • 4 cups Beef Broth


  • Place flour, salt and pepper in a large zip-lock bag. Add the chunks of beef, seal the bag, and shake to coat the meat with the flour mixture.  Or Put in a bowl and coat meat
  • Heat 1 ½ tablespoons of the olive oil in a large skillet ,Add the cubes of beef in a single layer in the pan (brown the beef in two batches if necessary). Let the beef brown on the first side for 3- 4 minutes, then flip and brown the other side. Stir in any remaining flour from the bag and then transfer the beef to the slow cooker.
  • Add the remaining olive oil and the onion to the pan. Cook the onion, stirring occasionally, until softened, 3-4 minutes.
  • Add the minced garlic and cook, stirring, for 30 seconds.
  • Pour a little bit of beef broth into skillet and scrape any brown bits left in skillet
  • Transfer meat , and any contents from skillet to slow cooker
  • Add the remaining ingredients including beef broth and tomato paste and other vegetables and spices to the slow cooker
  • Cook on low for 6-8 hours or on high for 4 hours