Beef stew made in the crock pot is a classic comfort meal that’s perfect for busy days when you want something hearty without a lot of fuss. Tender chunks of beef, soft carrots, potatoes, and onions all slow-cooked together in a rich, flavorful broth make this dish so satisfying and warm. The slow cooking helps everything become tender and blend beautifully, giving you that cozy homemade feeling with every bite.
I love making beef stew in my crock pot because I can throw all the ingredients in before I head out and come home to a delicious meal ready to enjoy. One little tip I always follow is to brown the beef first—it just gives the stew a deeper flavor that makes it even better. Plus, the smell that fills the house while it cooks is always a good sign that something tasty is on its way.
For serving, I like to spoon the stew over a slice of crusty bread or alongside some fluffy mashed potatoes to soak up all that wonderful gravy. It’s the kind of meal that warms you up from the inside out and is perfect for sharing with family or friends. Whenever I make it, it always brings back memories of cozy nights and slow conversations around the dinner table.
Key Ingredients & Substitutions
Beef chuck: This cut is great because it becomes tender after slow cooking. If unavailable, beef brisket or round works too, but chuck usually has the best flavor and texture.
Carrots and potatoes: These add sweetness and bulk. Yukon Gold potatoes hold their shape well, but russets or red potatoes are fine. You can swap carrots for parsnips for a slightly different flavor.
Beef broth: Use low-sodium broth if you want to control salt. If you don’t have broth, water with a beef bouillon cube works in a pinch.
Tomato paste and Worcestershire sauce: They both add depth. If you skip Worcestershire, soy sauce or balsamic vinegar can add similar umami notes.
Herbs: Thyme, rosemary, and bay leaves add earthiness and warmth. Fresh or dried works; just reduce dried amounts slightly as they’re more concentrated.
How Can I Get Perfectly Tender Beef in My Crock Pot Stew?
Browning the beef first is key. It seals in flavor and creates rich browning compounds for your stew.
- Heat oil in a pan until shimmering but not smoking.
- Pat beef cubes dry to avoid steaming, then season with salt and pepper.
- Brown in batches without crowding the pan for about 2-3 minutes each side.
- Don’t stir too often — let the crust form!
Once browned, the slow cooker will make the beef very tender over several hours. Resist lifting the lid while cooking to keep heat steady and results tender and juicy.
Equipment You’ll Need
- Crock pot or slow cooker – This is the star of the show, letting you cook the stew low and slow for tender meat and rich flavors.
- Large skillet – Great for browning the beef first, which adds extra depth to your stew.
- Cutting board and sharp knife – You’ll need these to chop your veggies and cut the beef into cubes safely and easily.
- Measuring cups and spoons – For accurate broth, seasoning, and thickening ingredient amounts.
- Wooden spoon or heat-safe spatula – Perfect for stirring without scratching your slow cooker.
Flavor Variations & Add-Ins
- Swap beef for lamb chunks for a richer, gamier taste that pairs well with rosemary.
- Add mushrooms when you add onions for earthiness and extra texture in the stew.
- Include a splash of red wine in the broth for deeper flavor and complexity.
- Throw in chopped celery or parsnips alongside carrots to add more veggie variety and sweetness.
Classic Crock Pot Beef Stew Recipe
Ingredients You’ll Need:
For the Stew:
- 2 pounds beef chuck, cut into 1-inch cubes
- 3 tablespoons olive oil
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 2 tablespoons all-purpose flour
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This stew takes about 15 minutes to prep, plus 7-8 hours on low heat or 3-4 hours on high in your crock pot. You’ll do some light browning and chopping before slow cooking, making it perfect for a set-it-and-forget-it meal.
Step-by-Step Instructions:
1. Brown the Beef:
Heat the olive oil in a large skillet over medium-high heat. Sprinkle salt and pepper on the beef chunks. Brown them in batches without crowding the pan until all sides are nicely brown. Then, transfer the meat into your crock pot.
2. Sauté Onions and Garlic:
In the same skillet, add the chopped onion and minced garlic. Cook for about 2-3 minutes until softened. Stir in the tomato paste and cook for another minute to bring out its flavor. Then add this mixture to the crock pot.
3. Add Remaining Ingredients:
Put the carrots, potatoes, beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves into the crock pot with the beef and onions. Stir everything gently to combine.
4. Slow Cook:
Cover the 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 cooked through.
5. Thicken the Stew:
About 30 minutes before serving, whisk the flour with 1/4 cup of cold water. Stir this slurry into the stew to thicken the broth nicely.
6. Add Peas and Final Touches:
Stir in the frozen peas and cook uncovered on HIGH for the last 20-30 minutes to warm them through. Remove the bay leaves. Taste and add salt and pepper if needed.
7. Serve and Enjoy:
Ladle the stew into bowls and garnish with freshly chopped parsley. It’s great served with a slice of crusty bread or over creamy mashed potatoes for a warm, hearty meal.
Can I Use Frozen Beef for This Stew?
Yes, but make sure to fully thaw the beef in the refrigerator before browning it. This helps it brown evenly and prevents excess moisture in the stew.
Can I Prepare This Stew Ahead of Time?
Absolutely! You can assemble the ingredients in the crock pot insert the night before, keep it covered in the fridge, and cook it the next day. Just let the insert come to room temperature before starting the slow cooker.
How Should I Store Leftover Beef Stew?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Skip Browning the Beef?
You can skip this step if you’re short on time, but browning adds great flavor and texture. If you skip it, expect a slightly less rich stew.
