Crockpot Beef Stew

This cozy Crockpot beef stew is loaded with tender beef, hearty root vegetables, and a rich, savory broth. No browning needed, just set it and let the slow cooker do the work.

Flavor: This beef stew has a rich brown gravy and is packed with veggies for a homey flavor with minimal effort.
Technique: Sear the beef to add extra flavor. To get a good sear, complete this in batches and avoid overcrowding the pan.
Swaps: Add in other root vegetables for an extra hearty dish. To make it on the stove, follow this beef stew recipe.
Serving Suggestions: Skip the potatoes in the stew and spoon it over mashed potatoes.

potatoes , oil , broth , flour , chuck roast , garlic , thyme , rosemary , celery , carrots , cornstarch , worcestershire , onion , vegetable juice , peas with labels to make Crock Pot Beef Stew

Ingredients Tips

Beef: Cubed chuck roast is ideal for its marbling and tenderness. Stewing beef, which is usually trimmed off various cuts, works too. Just look for pieces with visible marbling for the best results.
Vegetables: Onion, carrots, and celery add great flavor. Chop them into 1-inch pieces so they hold up during cooking.
Potatoes: Potatoes slightly thicken the broth and make this stew hearty and filling. Waxy potatoes (like red, Yukon gold, or baby potatoes) hold their shape better than russets, but either can be used.
Broth: This beefy and flavorful broth is the foundation. For added flavor, try swapping a cup of the broth for a dry red wine like Merlot or Cabernet Sauvignon. Add it to the pan in Step 4 to deglaze it.
Vegetable Juice: Vegetable juice adds a flavor boost without making the broth too tomato-forward. It can be replaced with a reduced-sodium version or Bloody Mary mix.

cooking beef to make Crock Pot Beef Stew

adding broth and seasonings to ingredients to make Crock Pot Beef Stew

How to Make Crockpot Beef Stew

Brown seasoned beef in a skillet, transfer it to the crockpot, and cook the onions before adding in.
Deglaze the skillet, pour into the crockpot, and add the remaining ingredients except peas (full recipe below).
Cook until beef is tender, stir in a cornstarch slurry to thicken, then add peas and heat through.

bowl of Crock Pot Beef Stew with crockpot in the back

Instead of a cornstarch slurry, you can thicken crockpot beef stew with potato flakes.
If prep time is short, toss in a bag of frozen vegetable medley in Step 5.
To help keep the vegetables from breaking down, avoid stirring it too much during cooking.

Storing Leftovers

Leftover slow cooker beef stew can be kept in an airtight container in the refrigerator for up to 4 days or frozen in zippered bags for up to 4 months.

Thaw overnight in the refrigerator and reheat on the stovetop. Feel free to toss in any extra veggies from the fridge!

Crockpot Comfort in a Bowl

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Crockpot Beef Stew

This Crockpot beef stew is a cozy, flavorful dish with tender beef, hearty veggies, and rich gravy, perfect for any chilly day.

Prep Time 30 minutes

Cook Time 4 hours

Total Time 4 hours 30 minutes

In a medium bowl, combine flour, salt, pepper, and garlic powder. Toss the beef in the flour mixture.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the beef and brown in batches, about 2 minutes per side. Place the beef in the bottom of a 6-quart slow cooker.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pan. Add the onion and cook until tender. Add the onion to the slow cooker.
Add 1 cup of beef broth (or red wine per the recipe notes below) to the skillet and scrape up any brown bits with a spatula.
Add the broth to the slow cooker along with the remaining 3 cups of broth, potatoes, carrots, celery, vegetable juice, Worcestershire sauce, rosemary, and thyme.
Cook on high for 4 to 5 hours or on low for 8 to 9 hours or until beef is fork tender.
In a small bowl, stir together cornstarch with 2 tablespoons of water. Add to the stew a little bit at a time to thicken (you may not need all of the cornstarch mixture.) Stir in peas.
Cover and cook for 10-15 minutes or until thickened and heated through. Season with salt and pepper to taste.

Browning: Brown the beef in small batches without overcrowding the pan. If the pan is too full, the beef will steam instead of browning. Browning the beef adds extra flavor to the stew.
Broth: 1 cup of red wine can be substituted for 1 cup of beef broth. If using red wine, add it to the pan after searing the beef to deglaze. Let it simmer in the pan for about 1 minute before adding it to the slow cooker.
Peas/Beans: If you add fresh green beans in place of peas, they will need about 45 minutes to cook. Frozen peas just need to be heated through, they can be added during the last 10 minutes of cooking.
Potatoes: Any variety of potato can be used in this recipe. Red potatoes, Yukon golds, or baby potatoes do not require peeling and hold their shape better. Baking or russet potatoes should be peeled.
Leftovers: Leftover beef stew can be stored in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 4 months. Thaw overnight in the refrigerator and reheat on the stovetop.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Main Course

Cuisine American

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