Crock Pot Beef Stew

Making beef stew in the Crockpot is an easy way to make belly-warming cozy meal.

This this crock pot stew recipe, tender chunks of beef are cooked with root veggies in a rich, beefy gravy.

This recipe is a set-it-and-forget-it version of our favorite beef stew recipe.
Beef stew reheats and freezes beautifully for meals throughout the week.
Filled with hearty ingredients, this dish is wholesome and delicious.
It is a budget-friendly option for feeding big crowds—stretch it further with extra veggies and dinner rolls to soak up all the delicious broth.

Ingredients for Crock Pot Beef stew ready to be cooked in the slow cooker

Ingredients For Beef Stew in The Crock Pot

Beef: Beef chuck roast always comes out so tender, while stew meat is quick to prepare since it’s already cut. Cooking low and slow ensures it’s fork tender.

Vegetables: Hearty root veggies like onions, carrots, and potatoes round out this meal. The best potatoes for stew are waxy potatoes like red or yellow. You can use russets or baking potatoes, too; they don’t hold their shape as well but still taste delicious. I add peas at the end for a pop of color and freshness.

Broth: Use beef broth or beef stock in this recipe with onion and herbs for flavor. You can substitione one cup of broth for dry red wine for a boost of flavor—try Merlot or Cabernet Sauvignon.

Variations of Crock Pot Beef Stew

Add extra vegetables like corn, green beans, or mushrooms.
Swap out the fresh herbs to change up the flavor.

How to Make Beef Stew in the Crock Pot

Slow cooker beef stew is the perfect meal to come home to.

Brown the beef (recipe below) and transfer it to a slow cooker.
Sauté the onion and add to the slow cooker. Then deglaze the bottom of the skillet with broth or wine.
Pour the juices into the crock pot, add everything except peas and cornstarch, and cook until tender.
Make a slurry and stir it into the stew until it reaches the desired consistency. Add peas, and season to taste.

Brown the beef in small batches, avoiding overcrowding the pan to get good browning.
In addition to a cornstarch slurry, beef stew can be thickened by adding potato flakes.
Peas do not need to be cooked, add them in just before serving.

Storing Leftovers

Make beef stew ahead and freeze cooled portions in zippered bags for up to four months. If freezing in containers, leave about an inch of headspace for expansion.

Thaw in the refrigerator before reheating in the slow cooker or on the stovetop.

Slow Delicious Beef Recipes

Chunks of chuck roast are delicous when cooked low and slow until fork tender. Here are a few other favorite recipes.

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Enjoy slow cooked flavor from tender chunks of beef, veggies, and potatoes in a robust broth.

Prep Time 30 minutes

Cook Time 4 hours

Total Time 4 hours 30 minutes

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In a medium bowl, combine flour, garlic powder, 1 teaspoon of salt and ½ teaspoon of black pepper. Toss the beef in the flour mixture.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the beef and brown in batches, about 2 minutes per side. Place the beef in the bottom of a 6 quart slow cooker.
Reduce the heat to medium and add 1 tablespoon of olive oil to the pan. Add the onion and cook until tender. Add the onion to the slow cooker.
Add 1 cup of beef broth (or red wine per the recipe notes below) to the skillet and scrape up any brown bits with a spatula.
Add the broth to the slow cooker along with the remaining 3 cups of broth, potatoes, carrots, celery, vegetable juice, Worcestershire sauce, rosemary, and thyme.
Cook on high for 4 to 5 hours or on low for 8 to 9 hours or until beef is fork tender.
In a small bowl, stir together cornstarch with 2 tablespoons of water. Add to the stew a little bit at a time to thicken (you may not need all of the cornstarch mixture). Stir in peas.
Cover and cook for 10-15 minutes or until thickened and heated through. Season with salt & pepper to taste.

Browning: Brown the beef in small batches without overcrowding the pan. If the pan is too full, the beef will steam instead of browning. Browning the beef adds extra flavor to the stew.
Broth: 1 cup of red wine can be substituted for 1 cup of beef broth. If using red wine, add it to the pan after searing the beef to deglaze. Let it simmer in the pan for about 1 minute before adding it to the slow cooker.
Peas/Beans: If you add fresh green beans in place of peas, they will need about 45 minutes to cook. Frozen peas just need to be heated through, they can be added during the last 10 minutes of cooking.
Potatoes: Any variety of potato can be used in this recipe. Red potatoes, Yukon golds, or baby potatoes do not require peeling and hold their shape better. Baking or russet potatoes should be peeled.
Leftovers: Leftover beef stew can be stored in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 4 months. Thaw overnight in the refrigerator and reheat on the stovetop.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Entree, Main Course, Slow Cooker

Cuisine American

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