This Crockpot Beef Stew Recipe is a classic comfort food made easy with tender chunks of beef, hearty vegetables like carrots and potatoes, all slowly cooked in a rich, flavorful broth. It’s the kind of meal that warms you up from the inside out on a chilly day.
I love putting this stew together in the morning and letting it cook all day while I go about my day. It fills the house with the most inviting aroma, and by dinner time, the beef is so tender it practically melts in your mouth. Plus, using a crockpot means very little hands-on time, which I always appreciate.
My favorite way to enjoy this stew is with a slice of crusty bread to soak up all the delicious juices. It’s great for family dinners or when friends come over because it’s easy to make in large batches and everyone ends up asking for seconds. This recipe always feels like a warm hug in a bowl to me.
Key Ingredients & Substitutions
Beef Stew Meat: Choose chuck roast or stew beef for the best tenderness after slow cooking. If you want a leaner option, try sirloin, but it can be less juicy.
Potatoes: Baby Yukon golds hold their shape nicely. You can swap for red potatoes or russets, though russets might break down more.
Carrots and Peas: Carrots add sweetness and texture, while peas bring color and freshness. Feel free to add green beans or mushrooms if you like.
Beef Broth and Tomato Sauce: These build the stew’s rich base. If you don’t have tomato sauce, crushed tomatoes or even canned diced tomatoes work well.
Herbs & Seasonings: Dried thyme, rosemary, and bay leaves create classic flavor. Fresh herbs can be added at the end for brightness.
How Do You Get Tender, Flavorful Beef in a Crockpot Stew?
The secret is browning the beef before slow cooking. It locks in flavor and gives a nice color. Here’s how I do it:
- Coat beef pieces with flour for a light crust that helps thicken the stew later.
- Heat oil in a pan over medium-high heat and brown the beef in batches. Don’t crowd the pan—this avoids steaming.
- Once all beef is browned, add it to your crockpot with the veggies and liquids.
This step adds a deep, rich flavor to your stew that slow cooking alone can’t create. Taking a little extra time here makes a big difference!
Equipment You’ll Need
- Crockpot or slow cooker – the best way to cook the stew low and slow for tender beef without much work.
- Large skillet – you’ll brown the beef here to add flavor before slow cooking.
- Cutting board and sharp knife – for chopping veggies and cutting beef into cubes.
- Measuring cups and spoons – to get your broth, tomato sauce, and seasonings just right.
- Wooden spoon or heatproof spatula – to stir ingredients and scrape browned bits in the skillet.
Flavor Variations & Add-Ins
- Swap beef with lamb for a richer, gamey flavor that’s perfect if you want something different.
- Add mushrooms for earthiness and a meaty texture; they soak up the stew juices beautifully.
- Include parsnips or turnips along with carrots for a sweeter, slightly spicy root vegetable twist.
- Stir in a splash of red wine or balsamic vinegar near the end to add depth and a bit of tang.
Crockpot Beef Stew Recipe
Ingredients You’ll Need:
- 2 lbs beef stew meat, cut into 1-1.5 inch cubes
- 1 lb baby Yukon gold potatoes, halved or quartered if large
- 4 large carrots, peeled and cut into chunks
- 1 cup frozen peas
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups beef broth
- 1 cup tomato sauce or crushed tomatoes
- 2 tbsp Worcestershire sauce
- 2 tsp dried thyme (plus fresh thyme for garnish, optional)
- 2 tsp dried rosemary
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 3 tbsp all-purpose flour (for coating beef)
- 2 tbsp olive oil or vegetable oil
How Much Time Will You Need?
This recipe requires about 15-20 minutes for preparation, including chopping and browning the meat. The actual cooking time in the crockpot takes around 7-8 hours on low or about 4 hours on high. If you want to thicken the stew, add another 15-30 minutes at the end.
Step-by-Step Instructions:
1. Prepare the Beef:
Start by tossing the beef stew meat with the flour in a large bowl until each piece is well coated. This light coating helps to thicken your stew later and gives the meat a nice crust when browned.
2. Brown the Meat and Sauté Onions:
Heat oil in a large skillet over medium-high heat. Brown the beef cubes in batches, making sure not to crowd the pan, until all sides are nicely seared. Once browned, transfer the beef to your crockpot. Using the same skillet, sauté the chopped onions and garlic for 2-3 minutes until fragrant and translucent, then add them to the crockpot as well.
3. Add Vegetables and Liquids:
Place the carrots, baby potatoes, and frozen peas into the crockpot along with the beef and onions. Pour in the beef broth, tomato sauce, and Worcestershire sauce. Stir in the dried thyme, rosemary, bay leaves, and season with salt and pepper to your taste.
4. Cook the Stew:
Cover the crockpot and cook on low for 7-8 hours or on high for about 4 hours. Your stew is ready when the beef is tender and the vegetables are cooked through.
5. Final Touches:
Remove the bay leaves. Taste the stew and adjust salt and pepper if needed. If you prefer a thicker stew, mix 1-2 tablespoons of flour or cornstarch with cold water to make a slurry and stir it into the crockpot. Let it cook on high for another 15-30 minutes until thickened.
6. Serve:
Garnish with fresh thyme sprigs if desired. Serve the stew hot with crusty bread or over mashed potatoes for a comforting meal. Enjoy!
Can I Use Frozen Beef Stew Meat?
Yes! Just be sure to fully thaw the beef in the refrigerator overnight before starting the recipe. This ensures even cooking and tender results.
How Can I Make the Stew Thicker?
Mix 1-2 tablespoons of flour or cornstarch with cold water to create a slurry, then stir it into the crockpot near the end of cooking. Let it simmer on high for 15-30 minutes until the stew thickens to your liking.
Can I Add Other Vegetables?
Absolutely! Feel free to add mushrooms, parsnips, or turnips along with the carrots and potatoes for extra flavor and texture.
How Do I Store Leftover Beef Stew?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even warming.
