Beef stew made in a crock pot is the ultimate comfort food, loaded with tender chunks of beef, hearty potatoes, carrots, and onions all simmered slowly in a rich, flavorful broth. The long cooking time in the crock pot makes the meat incredibly soft and lets all the flavors blend beautifully, giving you a warm and satisfying meal with very little effort.
I love how easy this dish is to prepare—just throw all the ingredients into the crock pot in the morning, set it, and forget it until dinner time. It’s perfect for busy days when you want something cozy and homemade without spending hours in the kitchen. Plus, the leftovers taste even better the next day, which makes it a great make-ahead meal.
My favorite way to enjoy beef stew is with some crusty bread or over a bed of buttered noodles. It’s the kind of dish that makes the whole house smell amazing and brings everyone together around the table. Whether it’s a chilly day or you just need some comforting food, a crock pot beef stew is always a winner in my book.
Key Ingredients & Substitutions
Beef chuck roast: This cut is great for slow cooking because it becomes really tender. If you can’t find it, you can try brisket or round roast, but chuck is best for that rich stew flavor.
Potatoes and carrots: These add great texture and sweetness to stew. Yukon gold or red potatoes hold their shape well. Sweet potatoes can be used for a twist, but they cook faster, so add them later.
Beef broth: This forms the base of your stew. If you don’t have broth, use beef bouillon and water or even a good quality stock cube. Low-sodium versions help control saltiness.
Tomato paste and Worcestershire sauce: Both add depth and a slight tang. If Worcestershire isn’t available, soy sauce mixed with a dash of vinegar works well.
Frozen peas: Added near the end to keep their bright color and tenderness. You can swap with green beans or corn, but add them late to avoid mushiness.
Why Is Browning the Beef Important and How Should I Do It?
Browning beef before adding it to the crock pot gives the stew a deeper flavor and better color. It’s the Maillard reaction in action—when meat caramelizes and develops those tasty crusty bits.
- Heat oil in a skillet over medium-high heat.
- Pat beef cubes dry and season with salt and pepper.
- Don’t overcrowd the pan; brown in small batches so the meat sears instead of steams.
- Turn the cubes to brown all sides, about 4-5 minutes per batch.
- Transfer browned meat to crock pot and clean the pan to sauté onions and garlic, capturing all the flavor bits.
This simple step really lifts your stew above the usual one-pot meals.
Equipment You’ll Need
- Crock pot or slow cooker – this is the key to cooking the stew slowly and letting flavors meld effortlessly.
- Large skillet – perfect for browning the beef and sautéing onions to add extra flavor.
- Sharp knife – helps you cut the beef and vegetables cleanly and safely.
- Cutting board – provides a safe and stable surface for chopping your ingredients.
- Wooden spoon or heat-safe spatula – great for stirring the stew without scratching your crock pot.
- Measuring cups and spoons – for adding precise amounts of broth, seasonings, and flour.
Flavor Variations & Add-Ins
- Swap beef for lamb chunks for a richer, slightly gamey stew perfect for colder months.
- Add mushrooms for an earthy taste and extra texture; button or cremini work well.
- Stir in fresh herbs like rosemary and thyme at the end for a burst of freshness.
- Throw in diced celery or parsnips along with the carrots for more veggies and flavor depth.
How to Make Classic Crock Pot Beef Stew
Ingredients You’ll Need:
- 2 lbs beef chuck roast, cut into 1-2 inch cubes
- 4 cups beef broth
- 1 cup water
- 4 medium potatoes, peeled and chopped into chunks
- 4 large carrots, peeled and cut into chunks
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup frozen peas
- 3 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and black pepper to taste
- 3 tbsp all-purpose flour (optional, for thickening)
- 3 tbsp olive oil or vegetable oil
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This classic crock pot beef stew takes about 15 minutes for prep, plus 7-8 hours cooking on low or 4-5 hours on high. Adding peas and thickening takes another 30 minutes, so you can set it in the morning and come home to a delicious meal.
Step-by-Step Instructions:
1. Brown the Beef:
Heat oil in a large skillet over medium-high heat. Season beef cubes with salt and pepper. Brown the beef in batches, about 4-5 minutes per batch, until nicely caramelized on all sides. Transfer beef to your crock pot.
2. Sauté Onion and Garlic:
In the same skillet, sauté chopped onion and minced garlic for 2-3 minutes until fragrant and translucent. Transfer these to the crock pot with the beef.
3. Add Vegetables and Seasonings:
Add chopped potatoes and carrots to the crock pot. Stir in tomato paste, Worcestershire sauce, dried thyme, dried rosemary, bay leaves, beef broth, and water. Mix gently to combine all the flavors.
4. Slow Cook Your Stew:
Cover and cook on low heat for 7-8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
5. Final Touches:
About 30 minutes before serving, stir in frozen peas. (Optional) To thicken the stew, mix the flour with ½ cup cold water to form a slurry, then stir it into the stew and cook for an additional 20-30 minutes until the broth thickens.
6. Serve and Enjoy:
Remove bay leaves. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh chopped parsley before serving. Enjoy your warm, hearty crock pot beef stew!
Can I Use Frozen Beef for This Stew?
It’s best to use thawed beef for even cooking and safety. Simply thaw frozen beef overnight in the fridge or use the cold water method by placing sealed beef in cold water for a few hours before cooking.
How Can I Make This Stew Ahead of Time?
You can prepare all ingredients and brown the beef the day before, then store everything covered in the fridge. Assemble in the crock pot and cook the next day for fresh and convenient meal prep.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or microwave, stirring occasionally to heat evenly.
Can I Substitute Potatoes or Carrots?
Yes! You can swap potatoes for sweet potatoes or turnips, and carrots for parsnips or celery. Just be mindful that cooking times may vary for different vegetables.
