Herb-Crusted Slow Cooker Beef Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A comforting, fall-apart tender stew with rich beef flavor and aromatic herbs, simmered to perfection in the slow cooker for effortless weeknight dining. This american-inspired slow cooker ready in about 380 minutes pairs stew beef, olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs stew beef
• 2 tbsp olive oil
• 1 large, diced onion
• 2, peeled and diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 8 oz, sliced cremini mushrooms
• 2 tbsp all-purpose flour
• 1.5 cups beef broth
• 1 cup, undrained diced tomatoes
• 1 tsp dried thyme
• 1 bay leaf
• 1 cup heavy cream
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1.5 lbs stew beef and cook until browned on all sides, about 5 minutes per side; transfer to slow cooker.
2. Step 2: Add 1 large onion, diced, to the skillet and cook for 3 minutes until softened. Stir in 2 carrots, diced, 2 celery stalks, diced, and 3 garlic cloves, minced, cooking for 2 minutes until fragrant.
3. Step 3: Add 8 oz cremini mushrooms, sliced, to the skillet and cook for 3 minutes until liquid releases. Sprinkle 2 tbsp all-purpose flour over vegetables and stir for 1 minute to cook off raw flour.
4. Step 4: Pour 1.5 cups beef broth and 1 cup diced tomatoes (undrained) into skillet, scraping browned bits from bottom; simmer 2 minutes until slightly thickened.
5. Step 5: Pour sauce into slow cooker with beef. Add 1 tsp dried thyme, 1 bay leaf, and salt and pepper to taste; stir well.
6. Step 6: Cook on low 6-7 hours until beef is fork-tender. Remove bay leaf. Stir in 1 cup heavy cream and cook on low 30 minutes. Stir in 2 tbsp fresh parsley before serving.