This Crockpot Beef Stew is a warm and comforting dish packed with tender chunks of beef, hearty potatoes, carrots, and onions all simmered together in a rich, savory broth. It’s the kind of meal that fills the kitchen with a delicious aroma and feels like a big, cozy hug on a chilly day.
I love how easy this recipe is to throw together—just toss everything in the slow cooker in the morning, and by dinnertime, you have a perfectly cooked stew without any extra fuss. It’s a great way to enjoy a home-cooked meal even on busy days, and the beef turns out so tender it just melts in your mouth.
One of my favorite ways to serve this stew is with a side of crusty bread or over creamy mashed potatoes. It really soaks up all the flavorful juices and makes every bite extra satisfying. It’s a classic comfort food that always brings the family together around the table.
Key Ingredients & Substitutions
Beef chuck roast: This cut is perfect for slow cooking because it becomes tender and flavorful. If you can’t find chuck roast, brisket or stew beef cubes work well too.
Carrots and potatoes: These veggies add heartiness and sweetness. You can swap potatoes for sweet potatoes if you want a different texture and flavor.
Onions and garlic: These basics build your stew’s flavor. Use yellow or white onions, or even shallots for a milder taste. Garlic powder can be a quick substitute if fresh isn’t available.
Beef broth: Choose low-sodium broth to control salt in the stew. If you don’t have broth, beef bouillon cubes dissolved in water work fine.
Herbs and seasoning: Dried thyme and rosemary bring classic earthiness. Fresh herbs can be used but add them near the end of cooking for bright flavor. Worcestershire sauce adds a subtle depth—soy sauce can be a good alternative.
How Can I Get Tender, Flavorful Beef in the Crockpot?
Getting tender beef is key to a great stew. Browning the meat before slow cooking adds flavor and seals in juices.
- Heat oil in a skillet on medium-high heat.
- Season beef cubes with salt and pepper.
- Brown beef in batches, avoiding overcrowding for better searing.
- Transfer browned beef to crockpot with all other ingredients for slow cooking.
This step may take a bit more time but makes a big difference in taste. Slow cooking afterward breaks down tough fibers, leaving the beef soft and delicious.
Equipment You’ll Need
- Crockpot/slow cooker – this is the star! It lets you cook the stew low and slow without watching the pot.
- Large skillet – great for browning the beef to lock in flavor before adding it to the crockpot.
- Sharp knife – you’ll need this to chop your veggies into even pieces for even cooking.
- Cutting board – protects your counters and makes chopping safer and easier.
- Wooden spoon or heatproof spatula – perfect for stirring ingredients without scratching your slow cooker.
Flavor Variations & Add-Ins
- Swap beef for lamb cubes for a richer, slightly gamey flavor that works great with rosemary.
- Add mushrooms during the last hour for an earthy taste and meaty texture.
- Include a splash of red wine for deeper flavor; add it with the broth at the start.
- Throw in frozen peas or green beans near the end for color and a fresh bite.
How to Make Crockpot Beef Stew
Ingredients You’ll Need:
For The Stew:
- 2 lbs beef chuck roast, cut into 1-2 inch cubes
- 4 medium carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 3 stalks celery, sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup crushed tomatoes or tomato sauce
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil or vegetable oil
- 3 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This stew takes about 15-20 minutes to prep, including chopping and browning the beef. Then, you’ll cook it in the crockpot on low for 7-8 hours or on high for 4-5 hours, letting the flavors meld and the beef become tender.
Step-by-Step Instructions:
1. Brown the Beef:
First, heat the oil in a large skillet over medium-high heat. Season the beef cubes with salt and pepper. Brown the beef in batches, making sure each side is nicely seared—about 3-4 minutes per batch. Once browned, transfer all the beef cubes to your crockpot.
2. Cook the Aromatics:
In the same skillet, sauté the chopped onions and minced garlic for about 3-4 minutes until soft and fragrant. Then add these to the crockpot with the beef.
3. Add Vegetables and Flavorings:
Add the carrots, potatoes, and celery to the crockpot. Pour in the beef broth, crushed tomatoes or tomato sauce, tomato paste, and Worcestershire sauce. Stir gently to mix everything together.
4. Season and Cook:
Sprinkle in the dried thyme, rosemary, and add the bay leaf. Season with a little more salt and pepper if you like. Cover the crockpot and cook on low for 7-8 hours, or on high for 4-5 hours, until the beef is tender and veggies are cooked through.
5. Thicken the Stew (Optional):
About half an hour before serving, mix the flour with a small amount of cold water to make a slurry. Stir this into the stew to thicken the sauce, then cook for the final 30 minutes uncovered.
6. Serve:
Remove the bay leaf, sprinkle fresh chopped parsley on top, and serve your hearty beef stew hot. It’s perfect with crusty bread or over mashed potatoes for a cozy meal.
Can I Use Frozen Beef for This Stew?
It’s best to use fresh or fully thawed beef for even cooking. If you’re using frozen beef, thaw it completely in the refrigerator overnight before browning and adding it to the crockpot.
How Can I Make the Stew Thicker?
About 30 minutes before the stew is done, mix 3 tablespoons of flour with cold water to make a slurry and stir it into the crockpot. Cooking it uncovered will help thicken the sauce nicely. You can also use cornstarch as a gluten-free alternative.
Can I Prepare This Stew Ahead of Time?
Yes! You can chop the vegetables and brown the beef the day before and store everything separately in the fridge. Assemble the crockpot ingredients and start cooking when you’re ready. Leftovers also taste great the next day after flavors meld.
What’s the Best Way to Store Leftovers?
Keep leftover beef stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly.
