Why You’ll Love This Recipe
Crockpot Beef Stew is a hearty, comforting dish made with tender chunks of beef, slow-cooked vegetables, and a rich, savory broth. It’s perfect for chilly days, easy to prepare in the morning, and ready to enjoy by dinner. This one-pot meal brings warmth and nourishment with every spoonful, making it a family favorite for busy weeknights or relaxed weekends.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
beef chuck roast (cut into 1-inch cubes)potatoescarrotsceleryoniongarlicbeef brothtomato pasteWorcestershire saucesoy sauceflourolive oilthymebay leafsaltblack pepper
directions
Heat olive oil in a skillet over medium-high heat. Lightly season the beef with salt and pepper, then brown on all sides. Transfer to the crockpot.
In the same skillet, sauté onions and garlic until fragrant, about 2-3 minutes. Add to the crockpot.
Add potatoes, carrots, and celery to the crockpot.
In a small bowl, whisk together beef broth, tomato paste, Worcestershire sauce, soy sauce, and flour until smooth.
Pour the broth mixture into the crockpot. Add thyme and bay leaf. Stir to combine.
Cover and cook on low for 7-8 hours or on high for 4-5 hours, until beef is fork-tender and vegetables are soft.
Remove bay leaf before serving. Adjust seasoning if needed.
Servings and timing
This recipe serves approximately 6 people.Preparation time: 15 minutesCooking time: 7-8 hours on low or 4-5 hours on highTotal time: 7-8 hours or 4-5 hours depending on heat setting
Variations
Add frozen peas or corn during the last 30 minutes for extra color and texture.
Try using sweet potatoes instead of regular potatoes for a different flavor.
Add a splash of red wine to the broth for a deeper taste.
Use Italian seasoning or rosemary for a different herb profile.
storage/reheating
Store leftover beef stew in an airtight container in the refrigerator for up to 4 days.For longer storage, freeze for up to 3 months. Reheat gently on the stove or in the microwave until hot throughout.
FAQs
Can I use a different cut of beef?
Yes, but chuck roast is ideal for its marbling and tenderness when slow-cooked.
Do I have to brown the meat first?
It adds flavor, but you can skip it to save time—just expect a slightly less rich result.
Can I cook this on the stove instead?
Yes, simmer in a large pot for 2-3 hours, stirring occasionally.
Can I thicken the stew more?
Mix a tablespoon of cornstarch with cold water and stir in during the last 30 minutes.
Can I make this ahead?
Absolutely. It tastes even better the next day as the flavors develop.
Is this recipe gluten-free?
Use cornstarch instead of flour and ensure your soy sauce is gluten-free.
What kind of potatoes work best?
Yukon Gold or red potatoes hold their shape well during slow cooking.
Can I make it vegetarian?
Use mushrooms and vegetable broth, and skip the beef for a tasty alternative.
Can I add beans?
Yes, canned beans like kidney or cannellini beans can be added in the last hour.
Is it freezer-friendly?
Very much so. Freeze in portions for easy meal prep.
Conclusion
Crockpot Beef Stew is a cozy and satisfying dish that’s simple to prepare and always hits the spot. With tender beef, hearty vegetables, and a rich broth, it’s a classic comfort food that brings families together around the table. Perfect for busy days, it offers delicious rewards with minimal effort.
PrintCrockpot Beef Stew
Hearty and comforting slow‑cooked beef stew made in the crockpot, featuring tender beef, colorful vegetables, and savory broth—a perfect hands‑off dinner.
- Prep Time: 20 minutes
- Cook Time: 8 hours (low) or 5 hours (high)
- Total Time: 8 h 20 m (low) or 5 h 20 m (high)
- Yield: 6–8 servings 1x
- Category: Main Course
- Method: Slow Cooking, Sautéing
- Cuisine: American
Ingredients
- 2 lb beef chuck, cut into 1‑inch cubes
- 2 tablespoons all‑purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, peeled and chopped into 1‑inch pieces
- 3 celery stalks, chopped
- 3 medium potatoes, peeled and cubed
- 8 oz mushrooms, halved (optional)
- 2 cups beef broth
- 1 cup red wine (or extra broth)
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper, to taste
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
Instructions
- In a large bowl, toss beef cubes with flour, salt, and pepper until evenly coated.
- Heat olive oil in a skillet over medium‑high heat. Brown beef in batches, 2–3 minutes per side. Transfer to crockpot.
- In same skillet, sauté onion and garlic until softened, about 2 minutes. Transfer to crockpot.
- Add carrots, celery, potatoes, and mushrooms (if using) to crockpot.
- Stir together beef broth, red wine, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour over meat and vegetables.
- Cover and cook on low for 7–8 hours or on high for 4 – 5 hours, until beef and vegetables are tender.
- About 30 minutes before serving, remove bay leaves. If stew needs thickening, stir in cornstarch slurry, cover, and cook on high until thickened.
- Taste and adjust seasoning with salt and pepper. Serve warm, garnished with fresh parsley if desired.
Notes
- For gluten‑free option, use gluten‑free flour or cornstarch to coat beef.
- Substitute sweet potatoes or parsnips for regular potatoes for variation.
- Make ahead: refrigerate everything in crockpot insert, then cook next day. Stew often tastes even better the next day.
- If you prefer a richer flavor, deglaze skillet with wine and add to crockpot after browning meat.
- Leftovers keep well in refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1¾ cups
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 80 mg