Crockpot Beef Stew is the ultimate cold-weather comfort food, a slow-cooked, hearty meal that fills your home with mouthwatering aromas and your bowl with tender beef, perfectly cooked vegetables, and rich, savory broth. It’s a dish that delivers warmth and satisfaction with every spoonful. Unlike stovetop versions that require more attention, the slow cooker transforms simple ingredients into a deeply flavorful and nourishing stew with very little effort. Whether you’re meal prepping for the week or preparing a cozy family dinner, this beef stew is the kind of no-fuss, wholesome food that never goes out of style.
Ingredients
- 2 pounds beef chuck roast, cut into 1½-inch cubes
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 3 garlic cloves, minced
- 1 yellow onion, chopped
- 3 large carrots, peeled and cut into 1-inch chunks
- 3 celery stalks, sliced
- 4 medium potatoes (Yukon gold or red), cut into 1½-inch pieces
- 1 bay leaf
- Optional: 1 cup frozen peas (added at the end)
- Optional garnish: fresh parsley, chopped
Preparation
Step 1: In a large bowl, toss the beef cubes with flour, salt, and pepper until well coated. This helps the stew thicken naturally during slow cooking.
Step 2: Heat the olive oil in a large skillet over medium-high heat. In batches, brown the floured beef on all sides, about 2–3 minutes per batch. Transfer browned beef to the crockpot.
Step 3: In the same skillet, sauté onions and garlic for 2–3 minutes until fragrant and slightly softened. Transfer to the crockpot.
Step 4: Add carrots, celery, and potatoes to the slow cooker. Pour in beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Stir everything gently to combine.
Step 5: Cover and cook on low for 8–9 hours or on high for 4–5 hours, until the beef is fork-tender and the vegetables are fully cooked.
Step 6: If using frozen peas, stir them in during the last 15 minutes of cooking to warm through.
Step 7: Remove the bay leaf. Taste and adjust seasoning if necessary. Garnish with chopped parsley before serving.
Variation
- Add mushrooms for extra umami flavor.
- Use sweet potatoes instead of regular potatoes for a slight sweetness.
- For a richer broth, add ½ cup of red wine along with the beef broth.
- Try parsnips or turnips in place of some carrots for a more earthy taste.
- Add a splash of balsamic vinegar at the end for depth and brightness.
- For a spicy kick, add a pinch of cayenne or chili flakes.
- Want it thicker? Stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) during the last 30 minutes.
Cooking Note
Always sear the beef before adding it to the slow cooker. Browning the meat locks in flavor and gives the stew depth. Don’t skip this step unless you’re truly short on time. For an even richer stew, use homemade beef stock if available. Keep the vegetables in large chunks so they hold their shape after hours of slow cooking. If you plan to freeze the stew, avoid adding the potatoes initially, add freshly cooked ones later to prevent mushiness.
Serving Suggestions
Serve Crockpot Beef Stew in deep bowls with warm crusty bread, homemade biscuits, or over mashed potatoes for an extra-comforting meal. A simple side salad adds freshness to the hearty dish. For a cozy weekend dinner or a post-snowfall meal, pair the stew with a glass of red wine or apple cider. Leftovers taste even better the next day and can also be served over rice or egg noodles for variety.
Tips
- Cut vegetables into large, even chunks so they cook uniformly and don’t disintegrate.
- For ultra-tender beef, opt for chuck roast and cook low and slow.
- Avoid lifting the lid while cooking, this reduces the temperature and extends cooking time.
- Add delicate vegetables like peas and green beans at the very end.
- Skim off excess fat from the top before serving if desired.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Prep Time / Cooking Time / Total Time
Prep Time: 15 minutes
Cooking Time: 8 hours (low) or 4–5 hours (high)
Total Time: 8 hours 15 minutes (on low)
Nutritional Information
Calories: 420 per serving
Protein: 38g
Sodium: 790mg
FAQs
Can I skip searing the beef?
- While you can skip it, searing adds a lot of flavor and is highly recommended for a deeper, richer stew.
Can I make this ahead?
- Yes. You can prep everything the night before and store it in the fridge in the slow cooker insert. In the morning, place it in the base and start cooking.
How do I store and reheat leftovers?
- Store cooled stew in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over medium-low heat or in the microwave.
Can I freeze Crockpot Beef Stew?
- Yes, but it’s best to freeze without potatoes as they may become grainy. Add fresh cooked potatoes when reheating.
What cuts of beef work best?
- Beef chuck roast is ideal for slow cooking. It’s flavorful and becomes tender over long, low cooking times. Stew meat can work, but look for good marbling.
Conclusion
Crockpot Beef Stew is a timeless, nourishing meal that’s incredibly easy to make and deeply satisfying to eat. With tender chunks of beef, soft root vegetables, and a flavorful broth that simmers all day, it delivers on comfort and convenience. Perfect for busy weekdays, lazy Sundays, or anytime you want a fuss-free yet hearty dinner, this stew is a family favorite you’ll come back to again and again. Once you try this slow-cooked classic, it will quickly become a staple in your cold-weather recipe collection.