Beef stew made in a crock pot is the ultimate comfort food that’s both hearty and easy to prepare. Tender chunks of beef, soft carrots, potatoes, and onions slowly cook together in a savory broth, letting all the flavors blend beautifully over hours. The best part? You just toss everything in the crock pot and let it do its magic while you go about your day.
I always love making this stew when I want a warm, filling meal without spending a lot of time in the kitchen. What I find so wonderful about crock pot beef stew is how the beef becomes incredibly tender, practically melting in your mouth. Plus, the longer it simmers, the richer and more flavorful the broth gets. I like to add a little splash of Worcestershire sauce or some fresh herbs at the end to bring it all together perfectly.
My favorite way to enjoy this stew is with a slice of crusty bread to soak up every last bit of the delicious gravy. Sometimes, I like to serve it over a bed of fluffy mashed potatoes for an extra cozy dinner. No matter how you eat it, beef stew from the crock pot feels like a warm hug on a plate—and it’s always a hit with family and friends!
Key Ingredients & Substitutions
Beef stew meat: Chuck roast cut into cubes is great for slow cooking. It gets super tender. If you can’t find stew meat, ask your butcher to cut some from chuck or brisket.
Carrots and potatoes: These add sweetness and texture. Yukon gold potatoes hold their shape well, but russets work too. You can swap carrots for parsnips or sweet potatoes for a twist.
Beef broth: Homemade broth feels best, but store-bought works fine. For a richer stew, use low-sodium broth so you control the salt.
Worcestershire sauce: Adds a nice deep flavor. If you need a substitute, a splash of soy sauce or balsamic vinegar works well.
How Do You Get Beef Nice and Tender in a Crock Pot Stew?
Slow cooking is the secret to tender beef. Here’s how to do it right:
- Brown the beef first: Searing the cubes locks in juices and adds flavor through caramelization.
- Use low heat and long time: Cooking on low for 7-8 hours breaks down tough fibers gently.
- Avoid lifting the lid: Opening the crock pot cools things down and can add to cooking time.
- Choose the right cut: Chuck or brisket are best because their fat and collagen melt into the stew, making it juicy.
Following these tips will help make your beef stew tender and flavorful every time.
Equipment You’ll Need
- Crock pot or slow cooker – the star of this recipe, it cooks the stew low and slow for tender beef and soft veggies.
- Large skillet – great for browning the beef to add extra flavor before slow cooking.
- Cutting board and sharp knife – to chop your veggies and cut stew meat into even pieces.
- Wooden spoon or heatproof spatula – perfect for stirring ingredients gently without scratching your crock pot.
- Measuring cups and spoons – to get your broth, tomato paste, and seasonings just right.
Flavor Variations & Add-Ins
- Add mushrooms for earthiness and extra texture; they soak up the stew’s rich broth nicely.
- Swap beef for cubed pork shoulder for a slightly sweeter flavor and tender result.
- Stir in a splash of red wine or balsamic vinegar to deepen the stew’s taste.
- Include parsnips or turnips along with potatoes and carrots for a root veggie mix with a hint of sweetness.
Classic Crock Pot Beef Stew Recipe
Ingredients You’ll Need:
For The Beef and Vegetables:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 4 large carrots, peeled and cut into thick slices
- 4 medium potatoes, peeled and cut into chunks
- 1 cup frozen peas
- 1 medium onion, chopped
- 3 cloves garlic, minced
For The Broth and Seasonings:
- 4 cups beef broth
- 1/4 cup tomato paste
- 1/4 cup all-purpose flour
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe generally takes about 15 minutes to prep (browning the beef and chopping veggies), and then slow cooking for 7-8 hours on low or 3-4 hours on high in your crock pot, so most of the work is hands-off!
Step-by-Step Instructions:
1. Prepare and Brown the Beef:
Start by tossing the beef cubes with flour, salt, and pepper in a large bowl until each piece is evenly coated. Then heat the olive oil in a skillet over medium-high heat. Brown the beef cubes on all sides, about 4-5 minutes per batch, to lock in flavor. Transfer the browned beef to your crock pot.
2. Cook the Aromatics:
In the same skillet, add the chopped onion and minced garlic, sautéing for 2-3 minutes until fragrant and softened. Then add these to the crock pot with the beef.
3. Add Vegetables and Broth:
Next, add the carrots, potatoes, tomato paste, Worcestershire sauce, beef broth, thyme, and bay leaves to the crock pot. Stir gently to mix everything together.
4. Slow Cook the Stew:
Cover your crock pot and cook the stew on low for 7-8 hours or on high for 3-4 hours, until the beef and vegetables are tender and flavors meld.
5. Final Touches:
About 30 minutes before serving, stir in the frozen peas. Taste and adjust the seasoning with salt and pepper if needed. Remove the bay leaves before serving. Garnish with fresh parsley.
Serve your delicious beef stew hot, with crusty bread or over creamy mashed potatoes for a comforting homemade meal everyone will love!
Can I Use Frozen Beef Stew Meat?
Yes! Just make sure to thaw it completely in the fridge overnight before cooking to ensure even cooking and tenderness.
Can I Add Other Vegetables to This Stew?
Absolutely! Mushrooms, parsnips, or celery work well. Add any vegetables with similar cook times early on, and quicker-cooking veggies like peas towards the end.
How Do I Store Leftover Beef Stew?
Let the stew cool, then store in an airtight container in the fridge for up to 3-4 days. You can also freeze it for up to 3 months. Reheat gently on the stovetop or microwave before serving.
Can I Skip Browning the Beef?
While browning adds great flavor and improves texture, you can skip it to save time. The stew will still be tasty, but browning really enhances the depth of flavor.
