This Crockpot Beef Stew is everything you want in a comforting meal—tender chunks of beef slow-cooked with carrots, potatoes, and onions, all soaking up a rich, flavorful broth that’s warm and hearty. It’s one of those dishes that fills your kitchen with cozy smells and makes you want to wrap yourself in a blanket right at the dinner table.
I love how simple this recipe is to put together. You just toss all the ingredients into the slow cooker in the morning, set it, and forget it all day long. When you come back home, the beef is fall-apart tender, and the veggies are perfectly soft, making dinner so easy and satisfying. It’s become my go-to on busy days or whenever I want a little extra comfort without having to stand over the stove.
One of my favorite ways to serve this stew is with some crusty bread on the side to soak up every bit of the delicious broth. It’s also great tucked into a big bowl by itself, especially on cold nights when you just want something to warm you up from the inside out. This crockpot beef stew has a way of bringing everyone together around the table, and I always feel like it makes any day a little better.
Key Ingredients & Substitutions
Beef Stew Meat: Look for chuck roast or similar tougher cuts, as they become tender with slow cooking. If unavailable, use stew beef, but avoid lean cuts—they won’t get as tender.
Carrots & Potatoes: Classic stew veggies! You can swap russet potatoes for Yukon gold for a creamier texture. If carrots aren’t on hand, parsnips or turnips work well too.
Frozen Peas: Added near the end to keep their color and pop. You can use fresh peas if in season or swap for green beans for a different crunch.
Tomato Paste & Diced Tomatoes: These deepen flavor and add a slight tang. If you don’t want tomatoes, just skip the diced tomatoes and add a splash of balsamic vinegar for a little acidity.
Herbs & Seasonings: Thyme, rosemary, and bay leaves give a warm aroma. Fresh herbs are great if you have them. Feel free to add a little smoked paprika for a subtle smoky note.
How Do You Get Tender, Flavorful Beef in a Crockpot Stew?
The key to tender beef is low and slow cooking—but also starting with a good sear. Here’s how to do it:
- Pat the beef dry to help it brown better.
- Coat the beef with seasoned flour before browning; this adds flavor and helps thicken the stew later.
- Brown the meat in batches in a hot pan with oil—don’t crowd the pan or the pieces will steam instead.
- Once browned, add the beef and pan juices to the crockpot with the veggies and broth.
Slow cooking on low heat allows the collagen in the beef to break down, turning tough cuts into juicy, tender bites. Avoid lifting the lid too often; that lets heat escape and slows cooking.
Equipment You’ll Need
- Slow cooker (crockpot) – This is essential for the long, gentle cooking that makes the beef tender and flavors blend beautifully.
- Large skillet – Perfect for browning the beef and sautéing onions before adding everything to the crockpot; it adds great flavor.
- Cutting board and sharp knife – Needed for chopping vegetables evenly so they cook right.
- Wooden spoon or heatproof spatula – To stir the ingredients gently in the crockpot without scratching the pot.
Flavor Variations & Add-Ins
- Add mushrooms for a deeper, earthy taste and extra texture.
- Swap peas with green beans or corn for a different veggie twist.
- Use pearl onions instead of chopped onion for a sweeter, mellow flavor.
- Stir in a splash of red wine before cooking for richer, more complex flavors.
How to Make Crockpot Beef Stew
Ingredients You’ll Need:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 4 medium carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 1 cup frozen peas
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup diced tomatoes (optional, for a slight tomato flavor)
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
- Crusty bread, for serving (optional)
How Much Time Will You Need?
This stew takes about 15 minutes to prep and brown the meat, then you’ll let the crockpot do the work. Cook it on low for 7-8 hours or on high for 4-5 hours until the beef is tender and the veggies are cooked through. Perfect for a cozy, hands-off meal.
Step-by-Step Instructions:
1. Brown the Beef:
Heat olive oil in a skillet over medium-high heat. Toss the beef cubes with flour, salt, and pepper. Brown them in batches for 3-4 minutes on each side until nicely seared. This step adds great flavor. Transfer the browned beef to the crockpot.
2. Sauté Onions and Garlic:
In the same skillet, add the chopped onion and minced garlic. Cook until soft and fragrant, about 3 minutes. Stir in tomato paste and cook for another minute. Then add all these to the crockpot.
3. Add the Vegetables and Seasonings:
Put the carrots, potatoes, peas, beef broth, diced tomatoes (if using), Worcestershire sauce, thyme, rosemary, and bay leaves into the crockpot. Stir everything gently to combine.
4. Slow Cook:
Cover and cook on low for 7-8 hours or on high for 4-5 hours. The stew is done when the beef is fork-tender and the veggies are soft.
5. Finish and Serve:
Remove the bay leaves. Taste the stew and add extra salt and pepper if needed. Sprinkle chopped fresh parsley on top for a splash of color and fresh flavor. Serve hot, with crusty bread to soak up the delicious broth if you like.
Can I Use Frozen Beef for This Stew?
Yes, but make sure to fully thaw the beef before browning it. Thaw overnight in the fridge or use the cold water method for quicker thawing. Browning frozen or partially frozen beef won’t give you the best flavor or texture.
Can I Prepare This Stew Ahead of Time?
Absolutely! You can brown the beef and chop the vegetables a day ahead, then store everything separately in the fridge. When ready, layer ingredients in the crockpot and cook as directed.
How Should I Store Leftover Beef Stew?
Keep leftovers in an airtight container in the fridge for 3-4 days. Reheat gently on the stove or microwave, stirring occasionally. You can also freeze the stew for up to 3 months—thaw overnight before reheating.
Can I Add Other Vegetables to This Recipe?
For sure! Mushrooms, celery, parsnips, or green beans work well. Add harder vegetables like parsnips at the start, and quick-cooking veggies like peas towards the end to keep them from overcooking.
