Crockpot Beef Stew is a classic comfort meal that’s easy to make and full of hearty flavors. Tender chunks of beef slowly cook in a rich, savory broth with carrots, potatoes, and celery, making a dish that’s warm and filling. The slow cooker does all the work, turning simple ingredients into something soft, tasty, and perfect for chilly days.
I love making this stew when I have a busy day because I can toss everything into the crockpot in the morning and come home to a delicious dinner ready to go. The best part is how the beef melts in your mouth and the veggies soak up all those good juices. I usually add a bit of fresh thyme or a bay leaf to give it a little extra cozy flavor. It’s one of those dishes that tastes even better the next day, so I always make enough for leftovers!
My favorite way to enjoy this stew is with some crusty bread or over a bed of creamy mashed potatoes. It’s a simple, no-fuss meal that feels like a big, warm hug after a long day. Whenever I serve crockpot beef stew, everyone always asks for seconds, and it’s become one of those recipes I’m happy to share with family and friends. It’s reliable, tasty, and just about perfect for slow, easy dinners.
Key Ingredients & Substitutions
Beef stew meat: This is the star of the dish. Choose chuck roast or stew beef for tender, flavorful results. If you want a leaner option, try sirloin, but expect it to cook faster and be less tender.
Carrots & potatoes: Classic veggies that add sweetness and texture. Yukon gold potatoes hold their shape well, but red potatoes or sweet potatoes work too. Carrots can be swapped with parsnips or turnips if you like.
Broth & tomato paste: Beef broth builds a rich base. If you don’t have beef broth, use vegetable broth with a splash of soy sauce for depth. Tomato paste adds color and tang—ketchup or canned tomato sauce can work in a pinch.
Worcestershire sauce & herbs: Worcestershire adds umami and a bit of tang. Soy sauce or balsamic vinegar are decent substitutes. Thyme and bay leaves bring earthiness; dried or fresh herbs both work fine here.
How Do I Get Tender, Flavorful Beef in the Crockpot?
Brown the beef before slow cooking. This step adds a rich, caramelized flavor and seals in juices:
- Pat beef dry and season with salt, pepper, and flour. The flour helps thicken the stew later.
- Heat oil in a skillet over medium-high heat.
- Cook beef without crowding the pan for about 4-5 minutes per batch, turning to brown all sides.
- Transfer browned beef to the crockpot before adding liquids. This gives your stew a deeper taste and tender texture.
By taking the time to brown the meat and scrape the skillet, you capture tasty browned bits that boost the stew’s richness. Cook low and slow to let the beef soften perfectly over hours.
Equipment You’ll Need
- Crockpot/slow cooker – the key tool for slow, hands-off cooking that makes beef tender.
- Large skillet – you’ll brown the beef here first to add flavor before slow cooking.
- Sharp knife and cutting board – for chopping vegetables and cutting beef into cubes easily.
- Wooden spoon or heatproof spatula – great for stirring ingredients without scratching your pots.
- Measuring cups and spoons – to keep your ingredient amounts accurate for the best results.
Flavor Variations & Add-Ins
- Swap beef with lamb stew meat for a richer, slightly gamier taste that pairs well with rosemary.
- Add mushrooms for earthiness and extra texture; button or cremini mushrooms work great.
- Include a splash of red wine with the broth to deepen the flavor and add complexity.
- Mix in diced parsnips or celery root alongside potatoes for varied sweetness and bite.
Crockpot Beef Stew Recipe
Ingredients You’ll Need:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 1 cup frozen peas
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup water
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 2 bay leaves
- 3 tbsp all-purpose flour
- 2 tbsp olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This stew takes about 15 minutes of active prep time. Then, you’ll let it cook slowly in your crockpot for 7-8 hours on low or 4-5 hours on high, making it an easy hands-off meal. Add the peas in the last 30 minutes and it’s ready to warm you up!
Step-by-Step Instructions:
1. Brown the Beef:
Heat olive oil in a large skillet over medium-high heat. Toss beef cubes with flour, salt, and pepper. Brown the meat in batches for 4-5 minutes until all sides have a nice color. Move the browned beef to your crockpot.
2. Sauté Onion and Garlic:
In the same skillet, add chopped onion and minced garlic. Cook for 2-3 minutes until soft and fragrant. Stir in tomato paste and cook for another minute.
3. Prepare the Broth:
Pour beef broth and water into the skillet, scraping up any browned bits from the bottom. Add Worcestershire sauce, dried thyme, and bay leaves. Stir and bring to a simmer.
4. Combine Everything in the Crockpot:
Pour the broth mixture over the browned beef in the crockpot. Add the carrots and potatoes, stirring gently to combine.
5. Cook Low and Slow:
Cover the crockpot and cook on low for 7-8 hours or on high for 4-5 hours. The beef should be tender and vegetables cooked through.
6. Final Touches:
About 30 minutes before serving, stir in the frozen peas. Taste and adjust the seasoning with salt and pepper if needed. Remove bay leaves before serving.
7. Serve and Enjoy:
Scoop the stew into bowls, sprinkle with fresh chopped parsley, and enjoy with crusty bread or mashed potatoes for a comforting meal.
Can I Use Frozen Beef for This Stew?
Yes, but make sure to fully thaw the beef before cooking to ensure even cooking and tender results. Thaw it overnight in the fridge or quickly in cold water sealed in a bag.
What Can I Substitute for Worcestershire Sauce?
If you don’t have Worcestershire sauce, you can use soy sauce or balsamic vinegar as a substitute. Both add a nice umami flavor, though with slight taste differences.
Can I Add More Vegetables?
Absolutely! Mushrooms, parsnips, or celery are great additions. Add any extra veggies about halfway through the cooking time so they don’t get too mushy.
How Should I Store and Reheat Leftover Stew?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally until warmed through.
