Crock-Pot Beef Stew is the kind of cozy, dependable meal that never goes out of style, and this recipe delivers deep flavor with very little effort. With tender beef, wholesome vegetables, and a rich, slow-simmered broth, this is a classic comfort food you can feel good about serving to the whole family.
Why You’ll Love This Crock-Pot Beef Stew
This recipe is designed to be simple, reliable, and incredibly satisfying. It is perfect for busy weekdays, relaxed weekends, or anytime you want dinner to cook itself while you focus on other things.
First, the slow cooker does most of the work. After a little prep, everything simmers gently for hours, allowing the beef to become melt-in-your-mouth tender while the vegetables soak up all that savory flavor.
Second, the ingredients are familiar and easy to find. There is nothing fancy or expensive here, just quality basics that come together beautifully.
Finally, this Crock Pot Beef Stew is flexible. You can adjust vegetables, seasonings, and thickness to match your family’s preferences, making it a recipe you will return to again and again.
Ingredients for Crock Pot Beef Stew
Beef Stew Ingredients
- 2 1/2 pounds beef stew meat, cut into bite-sized cubes
- 1 teaspoon black pepper
- 1 teaspoon garlic salt
- 1/2 teaspoon celery salt
- 1/3 cup all-purpose flour
- 3 tablespoons olive oil
- 2 tablespoons butter
Vegetables and Aromatics
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 4 large carrots, sliced into chunks
- 1 1/2 pounds Yukon gold potatoes, cut into chunks
Broth and Seasonings
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried rosemary
- 2 bay leaves
Finishing Ingredients
- 1 cup frozen peas
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water, optional for thickening
Ingredient Notes and Substitutions
If you prefer not to use wine, this recipe works beautifully without it. Beef broth combined with a splash of lemon juice or mild vinegar provides balance and depth without alcohol.
Yukon gold potatoes are ideal because they hold their shape, but red potatoes also work well. Russet potatoes can be used, though they will break down more and create a thicker stew.
For extra vegetables, consider adding celery, parsnips, or green beans. Just be sure to cut them into similar sizes so they cook evenly.
Step-by-Step Instructions
Step 1: Season and Coat the Beef
Place the beef cubes in a large bowl and season with black pepper, garlic salt, and celery salt. Sprinkle the flour over the beef and toss until each piece is evenly coated. This step helps create a rich, thick broth later.
Step 2: Sear the Beef
Heat olive oil in a large skillet over medium-high heat. Add the beef in batches, making sure not to overcrowd the pan. Sear each side for about 45 seconds until browned. Transfer the beef to the slow cooker.
Step 3: Sauté the Onions and Garlic
Reduce the heat to medium and add butter to the same skillet. Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 30 seconds until fragrant.
Step 4: Deglaze the Pan
Pour a small amount of beef broth into the skillet and scrape up any browned bits from the bottom. This step captures flavor that would otherwise be lost.
Step 5: Assemble the Crock Pot
Add the sautéed onions and garlic to the slow cooker with the beef. Add carrots, potatoes, beef broth, tomato paste, Worcestershire sauce, rosemary, and bay leaves. Stir gently to combine.
Step 6: Slow Cook
Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours. The beef should be fork-tender and the vegetables fully cooked.
Step 7: Finish the Stew
About 20 minutes before serving, stir in the frozen peas. If you prefer a thicker stew, add the cornstarch slurry and stir well. Cover and continue cooking until thickened. Remove bay leaves before serving.
Pro Tips for Success
- Brown the beef in batches to ensure proper searing and flavor development.
- Cut vegetables into uniform sizes for even cooking.
- Do not skip deglazing the pan, as it adds depth to the stew.
- Taste and adjust seasoning near the end of cooking.
- For a richer finish, stir in a small pat of butter before serving.
Flavor Variations
- Herb-Forward: Add fresh thyme or parsley at the end for brightness.
- Garlic Lover’s: Increase garlic to five cloves for a bolder taste.
- Vegetable Packed: Add mushrooms or parsnips for extra texture.
- Spicy Kick: Stir in a pinch of crushed red pepper flakes.
- Tomato Rich: Add an extra tablespoon of tomato paste for deeper color and flavor.
Serving Suggestions
Crock Pot Beef Stew is a meal on its own, but it pairs wonderfully with simple sides. Serve it with crusty bread, dinner rolls, or biscuits to soak up the broth.
A fresh green salad with a light vinaigrette balances the richness of the stew. For colder days, cornbread or buttered noodles make excellent additions.
Storage and Freezing Instructions
Store leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.
This stew freezes very well. Let it cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition Facts (Per Serving)
| Nutrient | Approximate Amount |
|---|---|
| Calories | 520 |
| Protein | 38 g |
| Carbohydrates | 32 g |
| Fat | 26 g |
| Fiber | 5 g |
| Sodium | 980 mg |
FAQ About Crock Pot Beef Stew
What cut of beef is best for Crock Pot Beef Stew?
Chuck roast or stew meat works best because it becomes tender during long cooking. Lean cuts can become dry and tough in the slow cooker.
Can I put raw beef directly in the slow cooker?
Yes, you can, but browning the beef first adds much better flavor and texture. It is worth the extra step.
Why is my beef stew tough?
Tough beef usually means it needs more time. Slow-cooked beef becomes tender as connective tissue breaks down, so let it cook longer if needed.
Can I overcook beef stew in a slow cooker?
It is difficult to overcook on low, but cooking too long on high can cause vegetables to become mushy. Use the low setting when possible.
How do I make my stew thicker?
A cornstarch slurry added near the end of cooking is the easiest method. You can also mash a few potatoes into the broth.
Crock-Pot Beef Stew
Equipment
- slow cooker (Crock-Pot)
- large skillet
- mixing bowl
- cutting board
- knife
Ingredients
- 2 1/2 lb beef stew meat, cubed
- 1 tsp black pepper
- 1 tsp garlic salt
- 1/2 tsp celery salt
- 1/3 cup all-purpose flour
- 3 tbsp olive oil
- 2 tbsp butter
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 4 large carrots, chunked
- 1 1/2 lb Yukon gold potatoes, chunked
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried rosemary
- 2 bay leaves
- 1 cup frozen peas
- 2 tbsp cornstarch (optional, for thickening)
- 2 tbsp cold water (optional, for thickening)
Instructions
- Season the beef with black pepper, garlic salt, and celery salt, then toss with flour until evenly coated.
- Heat olive oil in a skillet and sear beef in batches until browned on all sides. Transfer to the slow cooker.
- Add butter to the skillet, sauté onion until soft, then add garlic and cook briefly.
- Deglaze the skillet with a splash of beef broth, scraping up browned bits.
- Add onions, garlic, carrots, potatoes, broth, tomato paste, Worcestershire sauce, rosemary, and bay leaves to the slow cooker.
- Cover and cook on low for 7–8 hours or high for 3½–4 hours until beef is tender.
- Stir in peas and optional cornstarch slurry, cook until thickened, and remove bay leaves before serving.
Notes
Nutrition
Final Thoughts
This Crock Pot Beef Stew is a timeless, comforting recipe that delivers big flavor with minimal effort. It is hearty, flexible, and perfect for feeding a family or meal prepping for the week. Once you try it, it is sure to become a staple in your slow cooker rotation.
