When you’re craving something warm, hearty, and homemade, this Crockpot Beef Stew is the ultimate comfort meal. Loaded with tender chunks of beef, potatoes, and carrots simmered in a rich, savory broth, it’s the kind of dinner that makes the whole house smell incredible. Every spoonful feels like a cozy hug on a chilly day.
The best part? It’s completely hands-off once you set it in the slow cooker. You can prep everything in the morning, go about your day, and come home to a pot of melt-in-your-mouth beef and flavorful vegetables. The slow cooking process deepens the flavors and makes the beef so tender it practically falls apart. Serve it with crusty bread or over mashed potatoes, and you’ve got a meal everyone will ask for again and again.
Why You’ll Love It
- Ultimate comfort food: A rich, slow-cooked stew that warms you from the inside out.
- Set it and forget it: Minimal prep—your crockpot does all the work.
- Perfect for meal prep: Even better the next day as the flavors deepen.
- Family-friendly: Feeds a crowd and pairs beautifully with crusty bread or mashed potatoes.
Key Ingredients & Substitutions
Classic ingredients come together to make a stew that’s rich, flavorful, and flexible to what you have on hand.
Beef Stew Meat: Chuck roast or stew beef works best for tenderness. For a leaner option, try sirloin, though it may be slightly less juicy.
Potatoes: Baby Yukon golds hold their shape beautifully. Swap with red potatoes or russets—just note russets may soften more.
Carrots & Peas: Carrots bring sweetness and color, while peas add freshness at the end. You can also mix in mushrooms or green beans.
Beef Broth & Tomato Sauce: These create a hearty, flavorful base. Crushed or diced tomatoes can be substituted for tomato sauce.
Herbs & Seasonings: Dried thyme, rosemary, and bay leaves make the stew taste classic. Fresh herbs at the end brighten the flavor.
Flour: Lightly coats the beef before browning—this helps thicken the stew later for a rich texture.
Equipment You’ll Need
- Crockpot or slow cooker
- Large skillet (for browning beef)
- Cutting board and sharp knife
- Measuring cups and spoons
- Wooden spoon or heatproof spatula
How to Make Crockpot Beef Stew
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
- 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
- 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?
Prep: 20 minutes | Cook: 7–8 hours on low or 4 hours on high | Total: 8 hours (hands-off!)
Step-by-Step Instructions
1) Prep the Beef
Toss the beef with flour until lightly coated. This step helps create a golden crust when searing and thickens the stew later.
2) Brown the Beef
Heat oil in a large skillet over medium-high heat. Brown beef in batches—don’t crowd the pan. Transfer browned meat to the crockpot as you go.
3) Sauté Aromatics
In the same skillet, sauté onions and garlic for 2–3 minutes until fragrant. Scrape up any browned bits (that’s pure flavor!) and add everything to the crockpot.
4) Add Veggies & Liquids
Add potatoes, carrots, peas, beef broth, tomato sauce, Worcestershire, thyme, rosemary, bay leaves, and seasoning. Stir to combine.
5) Slow Cook
Cover and cook on low for 7–8 hours or on high for 4 hours, until the beef is fork-tender and vegetables are cooked through.
6) Thicken & Serve
If you prefer a thicker stew, mix 1–2 tablespoons of flour or cornstarch with cold water to make a slurry and stir it in. Let cook another 15–30 minutes on high until thickened. Remove bay leaves, taste, and adjust seasoning. Garnish with fresh thyme and serve warm with crusty bread.
Flavor Variations & Add-Ins
- Red Wine Stew: Add ½ cup dry red wine to the broth for depth and richness.
- Mushroom & Onion: Stir in 1 cup sliced mushrooms for a hearty, earthy flavor.
- Rustic Root Veggies: Add parsnips, turnips, or sweet potatoes for a twist.
- Balsamic Finish: Add 1 tablespoon balsamic vinegar before serving for a touch of tang.
Pro Tips for Best Flavor & Texture
Simple tricks make this slow-cooked stew unforgettable.
- Brown first: Searing beef adds deep flavor you won’t get otherwise.
- Don’t rush the simmer: The magic happens when the beef cooks low and slow.
- Use starchy potatoes: They help naturally thicken the stew.
- Skim fat if needed: For a cleaner broth, skim surface fat before serving.
Frequently Asked Questions
Can I use frozen beef?
Yes—just thaw the meat fully in the refrigerator overnight before cooking. This ensures even cooking and tender results.
How do I make it thicker?
Mix 1–2 tablespoons of cornstarch with cold water and stir it into the stew near the end. Cook on high for 15–30 minutes until thickened.
Can I add other vegetables?
Absolutely! Mushrooms, green beans, parsnips, or turnips work wonderfully in this recipe.
How should I store leftovers?
Refrigerate in an airtight container for up to 3 days or freeze up to 2 months. Reheat gently on the stovetop or in the microwave, stirring occasionally.
Serve, Store & Reheat
Serve with: Fresh bread, mashed potatoes, or buttered noodles for the perfect cozy dinner.
Storage: Keeps well in the fridge for 3 days or the freezer for 2 months.
Reheat: Warm on the stovetop over medium heat until steaming, or microwave in 1-minute intervals, stirring between bursts.
