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Easy Slow Cooker Beef Stew (No Browning)

Cozy up with this Slow Cooker Beef Stew made with tender chunks of beef, carrots, and potatoes simmered in a rich, slightly sweet root beer broth. Our Crock Pot stew recipe is made without browning and no wine. Perfect for busy weeknights, chilly evenings, or lazy Sunday dinners.

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6

Ingredients

  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 lb Yukon gold potatoes, quartered peeling is optional
  • 1 small onion, diced
  • 4 large carrots, peeled and sliced into 1-inch chunks
  • 3 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1 12oz can root beer (not diet) or stout beer this gives the stew a sweeter taste, for a traditional flavor use more beef broth
  • 1 ½ cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Place the beef cubes in the bottom of the slow cooker. Sprinkle with salt and pepper. Add the diced onion, carrots, and potatoes on top.

  2. In a medium bowl, whisk together the tomato paste, flour, root beer, beef broth, Worcestershire sauce, soy sauce, brown sugar, thyme, and smoked paprika until well combined.

  3. Pour the sauce mixture over the beef and vegetables. Add the bay leaves, then cover and cook on Low for 8 hours or High for 4 hours, until the beef and potatoes are tender.

  4. In a small bowl, stir together cornstarch and cold water until smooth. Stir into the stew, cover, and cook on High for another 15–20 minutes until the sauce thickens slightly.

  5. Remove the bay leaves. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.

Recipe Notes

• Always use regular root beer for the best caramelized flavor.
• Add the cornstarch slurry at the end so the stew thickens perfectly.
• Cut veggies into large chunks so they don’t get mushy.
• Tastes even better the next day as the flavors develop.
• Great with mashed potatoes, noodles, or crusty bread.