crockpot beef stew recipe

➤ Introduction for Crockpot Beef Stew Recipe

Crockpot Beef Stew is one of those meals that just makes everything better – you’ve got tough beef that turns into these incredibly tender chunks, surrounded by perfectly cooked vegetables, all swimming in this rich, savory broth that’s pure comfort in a bowl.

The best part? You can throw it in the slow cooker in the morning and come home to your house smelling absolutely amazing. The slow cooking does all the work for you, breaking down that tough beef until it practically falls apart, while all those flavors get to know each other really well over the course of the day.

It’s the kind of meal that makes you feel like you’ve got your life together, even when you don’t – one pot, minimal effort, maximum comfort. Plus you get your protein, veggies, and something warm and filling all in one go.

➤ Why I Love This Crockpot Beef Stew Recipe

•Dump it all in and forget about it: Mid-week meals can seem hectic enough without trying to juggle meal prep. Simply dump everything in and let it do the rest.
•Easy on the wallet: Uses inexpensive cuts of beef that become unbelievably tender and delicious in low and slow heat.

•All in one pot: You have a source of protein, veggies, and something warm and filling.
•Leftovers taste better: One of those meals that taste better the next day, great for meal prep
•Everyone wins: Kids love it, adults love it – its been wonderful for generations.
•Make it your own: Add whatever veg you have, add whatever herbs you want – it is pretty forgiving.
•Cure for cold weather: You can’t beat a bowl of this when it is nasty outside.

➤ Crockpot Beef Stew Recipe Ingredients

•2 lbs beef chuck roast, hack it up into big ol’ 2-inch chunks
•3 Tbsp all-purpose flour (nothing fancy)
•2 tsp salt (split it up, trust me)
•1 tsp black pepper
•3 Tbsp veggie oil (or, honestly, whatever’s in the pantry)
•1 big onion, chopped up—not worth crying over
•4 garlic cloves, minced (don’t skimp)
•3 Tbsp tomato paste (the squeezy tube is a lifesaver)
•4 cups beef broth (box, can, homemade, whatever)
•2 Tbsp Worcestershire sauce (still can’t pronounce it)

•2 bay leaves
•1 tsp dried thyme
•1 tsp dried rosemary
•4 massive carrots, cut ‘em into 1-inch hunks
•3 celery stalks, chop those too—about 1-inch pieces
•1 lb baby potatoes, halved (or just regular potatoes, diced. No need to stress)
•1 cup frozen peas (straight from the bag’s fine)
•2 Tbsp fresh parsley, chopped (optional, but makes you look fancy)

➤ How to Make Crockpot Beef Stew Recipe

1 • Prepare the beef:

•First, pat dry the beef cubes, don’t skip this part (unless you want sad, soggy meat rather than that wonderful browning I mentioned).
•Place them in a large bowl. Add flour, a teaspoon of salt, and a bit of pepper—don’t sweat it, if you’re feeling adventurous, you can eyeball it! Stir it around until the beef is dusted.
•It’s messy, but it is also a little therapeutic.

2 • Prepare those beef chunks:

•Add vegetable oil to a large skillet and heat over medium-high heat.
•Sear the beef chunks until browned on all sides, 2-3 minutes per side until they get some nice color.
•Don’t try to cram everything in at once, just work in batches so the beef actually browns and doesn’t steam.
•Once the beef cubes are all browned, transfer to your crockpot.

3 • Get those aromatics going:

•Toss the chopped onion into that same skillet then let it cook for about 3-4 minutes to soften.
•Next, add in your minced garlic and tomato paste – give it a minute or two before you smell the garlic hitting!

4 • Don’t waste those good sticky bits:

•Pour about a cup of beef broth into the pan and scrape all of those precious brown bits from the bottom of the pan.
•After you’ve loosened all the good stuff up, dump the whole skillet into the crockpot.

5 • Time to build your stew!

•Add the rest of the beef broth, a good splash of Worcestershire sauce, bay leaves, thyme, rosemary, carrots, celery, potatoes, and any remaining salt. Mix everything together really well by giving it a good stir!

6 • Just let it do its thing:

•Put the lid on the crock pot and let it cook on low for 6-8 hours, or if you’re in a hurry, you can turn it to high for 3-4 hours.
•You’ll know it’s done when you can shred the beef easily with a fork and the veggies are tender.

7 • Time to make it perfect:

•Alright, first things first – dig around and pull out those bay leaves because trust, me you don’t want anyone to crunch down on one of those guys! About 15 minutes before you’re ready to eat, throw in those frozen peas.
•Now comes the fun part – take a spoon and taste it. Do you need more salt, throw it in! More pepper – you do you. You know it if tastes delicious to you.
•And as a bonus, if you have some fresh parsley hanging around, chop that stuff up and throw that on top – it automatically makes it look restaurant fancy, even though you literally threw it all in a crockpot.

➤ Crockpot Beef Stew Recipe Tips & Variations

• Beef searing thing: Look, I understand the temptation to toss everything in the crockpot and call it a day. But take those extra 5 minutes, and sear and brown the beef. Trust me, it’s the difference between bland weeknight meal and something actually good.
• Too watery? Been there, mix cornstarch with cold water to dissolve, then stir that in 30 minutes before serving. Easy peezy.
• Bored of the same vegetables? Same. I just use whatever is in the drawer, parsnips, turnips potatoes or whatever. My husband actually prefers it with mushrooms now.

➤Serving Suggestions for Crockpot Beef Stew Recipe

• You absolutely need some bread: Brown bread or rolls – and I mean crusty brown bread – you will want to dip/soak everything you can in that broth.
• Southern comfort: Buttermilk biscuits/cornbread is the ticket to making this taste like Sunday dinner. My kids always fight over the last little piece.
• Make it a feast: When you’re ready for a dish that will put you to bed afterwards, pour it over mashed potatoes or egg noodles.
• Cool it down: When you can’t wait for it to cool enough to eat, a dollop of sour cream or Greek yogurt on top is clutch.

If you enjoy this hearty Crockpot Beef Stew Recipe, you’ll also love our Mongolian Beef Recipe with its bold Asian flavors and tender beef strips!

➤ Storage and Leftovers

• In the fridge: Allow it to cool off before putting it into some containers.. It will last about 4 days; 5 days if you aren’t too picky.
• In the freezer: Put it in freezer containers, and it will last 3 months easily. Just a heads up – the potatoes get a little weird and mushy when thawed, but it still tastes okay.
• Reheating: Microwave it with a splash of broth so it won’t dry out, or just heat it on the stove. Whatever is easiest for you.
• Lunch prep hack: Separate it into individual containers, and you have lunches for your week sorted. So much better than whatever is in the work cafeteria.

➤ Crockpot Beef Stew Recipe FAQs

Q: Can I skip browning the beef?

⤷ A: You can, but you are really robbing yourself of flavor. It’s like 10 minutesmore, andit’s a big deal. Don’t be that person.

Q: My stew turned out watery. Help?

⤷ A: Mix some cornstarch with cold water and stir that in about 30 minutes before you are done. Or just mash some of those potatoes with a fork – it’s just as good and one less item to wash!

Q: Can I get an early start on this?

⤷ A: Yes! Brown your beef and cook your onions and garlic the night before and place it in the refrigerator. Then in the morning just dump everything into the crockpot!