This Crockpot Beef Stew Recipe is all about tender chunks of beef, hearty vegetables like carrots and potatoes, and a rich, flavorful broth that simmers slowly to perfection. It’s the kind of meal that fills your kitchen with a comforting, mouth-watering aroma and makes you feel right at home. The slow cooker does all the hard work, turning simple ingredients into something wonderfully delicious and easy.
I love making this stew when I want a warm and filling meal without too much fuss. Just toss everything into the crockpot in the morning, and by dinner time, you have a stew that tastes like you’ve been stirring it for hours. My favorite part is how the beef gets so tender it almost melts in your mouth, and the veggies soak up that tasty broth, making every bite satisfying and cozy.
We like to eat this stew with some crusty bread or over a bed of buttery mashed potatoes—either way, it’s a total crowd-pleaser. It’s perfect for chilly evenings or when you need a little comfort food boost. I find it also makes great leftovers, so it’s wonderful for busy days when you want to come home and just reheat a delicious dinner.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect because it becomes tender while slow cooking. You can substitute with stew beef or brisket if needed, but chuck gives the best flavor and texture.
Carrots & potatoes: These veggies add sweetness and body to the stew. You could swap potatoes for sweet potatoes or parsnips for a different twist.
Frozen peas: Added at the end for color and a touch of sweetness. Fresh peas work great too, or you can leave them out if preferred.
Beef broth & tomato paste: These build the stew’s rich base. Use low-sodium broth to control salt, and canned tomato paste adds depth without overpowering.
Worcestershire sauce: Adds umami and a hint of tang. Soy sauce can be a substitute for a similar savory note.
How Do You Get Tender, Flavorful Beef in a Crockpot Stew?
Making the beef tender is key to a great stew. Here’s what works well:
- Coat beef with flour: This helps thicken your stew and creates a nice crust when searing.
- Brown the beef first: Searing adds flavor through caramelization. Don’t skip this step—it makes a big difference.
- Low and slow cooking: Cook the stew on low for 7-8 hours. This breaks down tough fibers and leaves the beef buttery soft.
- Avoid lifting the lid: Try not to open the crockpot while cooking, as heat escapes and slows down tenderizing.
Following these tips ensures your beef will be melt-in-your-mouth tender with plenty of rich flavor in every bite.
Equipment You’ll Need
- Crockpot or slow cooker – cooks everything slowly for tender beef and rich flavors with minimal effort.
- Large skillet – for browning the beef; this step adds deep flavor you’ll love.
- Sharp knife – makes chopping potatoes, carrots, and onions quick and easy.
- Cutting board – provides a safe surface for prepping your veggies and meat.
- Wooden spoon or spatula – perfect for stirring ingredients without scraping your cookware.
Flavor Variations & Add-Ins
- Use lamb instead of beef for a different, slightly gamey taste that some prefer.
- Add mushrooms for earthiness and extra texture—they soak up the stew’s flavors beautifully.
- Include diced celery for a bit of crunch and a fresh, aromatic touch.
- Stir in a splash of red wine or balsamic vinegar near the end to brighten and deepen the stew’s flavor.
Crockpot Beef Stew Recipe
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck stew meat, cut into 1-inch cubes
- 4 medium carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 1 cup frozen peas
- 1 medium onion, chopped
- 3 cloves garlic, minced
For the Broth and Seasoning:
- 4 cups beef broth
- 1/4 cup tomato paste
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary (plus a sprig for garnish)
- 2 bay leaves
- 1/4 cup all-purpose flour
- 3 tbsp vegetable oil
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 20 minutes of active prep and browning time. Then, the crockpot does all the work with 7-8 hours on low or 4-5 hours on high until the beef is tender and the vegetables are cooked through. It’s a set-it-and-forget-it meal that’s perfect for busy days.
Step-by-Step Instructions:
1. Prepare and Brown the Beef
In a large bowl, sprinkle the beef cubes with flour, salt, and pepper. Toss gently to coat the pieces evenly. Heat vegetable oil in a pan over medium-high heat, then brown the beef cubes on all sides until they develop a nice crust. This step locks in flavor. Once browned, transfer the beef to your crockpot.
2. Sauté the Aromatics and Add Vegetables
In the same pan, sauté the chopped onion and minced garlic for about 3-4 minutes until softened and fragrant. Add these to the crockpot along with the carrots, potatoes, and frozen peas.
3. Mix and Add Broth and Seasonings
In a separate bowl, stir together the beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Pour this mixture over all the ingredients in the crockpot.
4. Slow Cook and Finish
Cover the crockpot and cook on low for 7-8 hours or high for 4-5 hours. When the beef is tender and the vegetables are cooked, remove the bay leaves. Taste the stew and add salt and pepper as needed.
5. Serve and Enjoy
Spoon the hearty stew into bowls and garnish with a fresh sprig of rosemary if you like. This delicious meal pairs wonderfully with crusty bread or creamy mashed potatoes for a cozy and filling dinner.
Can I Use Frozen Beef Instead of Fresh?
Yes, but be sure to fully thaw the beef in the refrigerator overnight before browning. This helps the meat cook evenly and develop a better texture in the stew.
Can I Prepare This Stew Ahead of Time?
Absolutely! You can brown the beef and chop the vegetables the day before. Store them separately in the fridge and assemble the stew in the crockpot just before cooking.
How Should I Store Leftovers?
Keep leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through.
Can I Add Other Vegetables to This Stew?
Definitely! Feel free to add celery, mushrooms, or parsnips for extra flavor and texture. Just make sure to chop them into similar-sized pieces so they cook evenly.
