Nothing beats coming home to the rich aroma of slow-cooked beef stew filling the house – it’s like getting a warm hug from your crockpot! This crockpot beef stew recipe has been my go-to winter comfort food for years, the kind of meal that makes my kids actually cheer when they walk through the door after school. I’ll never forget the first time my grandma showed me her “dump and forget” method – tossing everything in the slow cooker before work and coming home to a perfect, hearty dinner. Now it’s my secret weapon for busy days when I want that classic beef stew with potatoes flavor without hovering over the stove.
Why You’ll Love This Crockpot Beef Stew
This easy beef stew recipe is everything you want in a winter meal – and then some! Here’s why it’s become my family’s favorite:
- Dump and go magic: After quick prep (20 minutes tops!), your slow cooker does all the work. Perfect for busy weekdays!
- Hearty comfort in every bite: Tender beef, soft potatoes, and sweet carrots swimming in rich broth – classic comfort food at its best.
- One-pot wonder: Minimal cleanup means more time to enjoy that second helping.
- Better the next day: Flavors deepen overnight, making leftovers taste even more amazing.
Trust me – this is the beef stew with potatoes recipe you’ll make on repeat all season long!
Ingredients for Crockpot Beef Stew
Gathering the right ingredients is the first step to stew success! Here’s what you’ll need – I’ve grouped them so you can check off your shopping list easily. Pro tip: Cut everything the night before and store in fridge containers for ultra-fast morning prep!
The Beef (The Star!)
- 2 lbs beef chuck – Cut into 1½-inch cubes (big enough to stay juicy, small enough to get tender)
- ¼ cup all-purpose flour – For that perfect light coating that thickens the stew
- 1 teaspoon salt + ½ teaspoon black pepper – Basic but essential flavor starters
Veggie Crew
- 3 large carrots – Peeled and chopped into coins (my kids love finding these!)
- 3 medium potatoes – Russets or Yukon Golds, cut into hearty chunks
- 2 celery stalks – Sliced thin (adds that subtle earthy note)
- 1 cup frozen peas – No thawing needed – they’ll pop right in at the end!
- 1 large onion + 3 garlic cloves – Chopped and minced (the aromatic dream team)
Liquid Gold
- 4 cups beef broth – Use low-sodium if watching salt
- 2 tablespoons tomato paste – That secret umami booster
- 1 tablespoon Worcestershire sauce – Just trust me on this one
- 1 tsp each dried thyme & rosemary – Tie them together with kitchen string for easy removal
- 2 bay leaves – The quiet flavor heroes
- 2 tablespoons olive oil – For browning that beautiful beef
How to Make Crockpot Beef Stew
Alright, let’s get cooking! This beef stew with potatoes comes together in just a few simple steps – but I’ve got some tricks to make sure yours turns out as tender and flavorful as mine always does. Grab your slow cooker and let’s do this!
Step 1: Coat and Brown the Beef
First things first – don’t skip browning that beef! I know it’s tempting to just dump everything in raw, but those caramelized bits are where the magic happens. Here’s how I do it:
- Toss your beef cubes with flour, salt and pepper until they’re evenly coated – this little flour blanket helps thicken the stew later.
- Heat olive oil in a large skillet over medium-high until it shimmers. Now, here’s my golden rule: brown in batches! Crowding the pan steams the meat instead of searing it. I do about 1/3 of the beef at a time, giving each piece 2-3 minutes per side until it gets that gorgeous crust.
- Transfer the browned beef to your slow cooker, then deglaze that skillet! Add your onions and garlic, scraping up all those flavorful browned bits with a wooden spoon – this is liquid gold for your stew.
Step 2: Slow Cook to Perfection
Now for the easy part – let the slow cooker work its magic!
- Pour the beef broth into your skillet to catch any remaining browned bits, then transfer everything to the slow cooker.
- Add tomato paste, Worcestershire sauce, herbs, bay leaves, carrots, potatoes and celery – give it all a good stir to combine.
- Cover and cook on LOW for 7-8 hours (my preferred method for ultra-tender beef) or HIGH for 4-5 hours if you’re in a hurry.
- Here’s my favorite trick: add frozen peas during the last 15 minutes – this keeps them bright green and perfectly plump instead of turning mushy.
When the beef practically falls apart when poked with a fork, you’ll know it’s done! Fish out those bay leaves before serving – nobody wants to bite into one of those woody surprises.
Tips for the Best Crockpot Beef Stew
After making this easy beef stew recipe more times than I can count, I’ve picked up some game-changing tricks that’ll take yours from good to wow:
- Sear that beef! I know it’s tempting to skip this step, but those browned bits add so much flavor. Just 2-3 minutes per batch makes all the difference.
- Don’t overfill your slow cooker. Leave about an inch at the top – trust me, I learned this the hard way when my stew bubbled over (what a mess!).
- Thicken it up if needed. If your stew’s too thin, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in during the last 30 minutes.
- Layer flavors. Add a splash of red wine or balsamic vinegar with the broth for extra depth – my grandma’s secret weapon!
- Taste before serving. Slow cooking mellows flavors, so I always adjust salt and pepper at the end.
Serving Suggestions for Crockpot Beef Stew
Oh, the possibilities! This hearty winter dinner deserves the perfect sidekicks. My family goes wild when I serve the stew with warm, crusty bread for dipping – nothing beats sopping up that rich broth! For lighter nights, a crisp green salad balances the richness beautifully. And when we’re feeling extra cozy? Creamy mashed potatoes make the ultimate comfort food duo. The best part? Leftovers taste even better the next day, so don’t be shy about making a double batch!
Storing and Reheating Your Crockpot Beef Stew
This stew gets better with time – if you can resist eating it all in one sitting! Store leftovers in airtight containers in the fridge for up to 3 days (though mine never lasts that long). For longer storage, freeze portions for up to 3 months – just thaw overnight in the fridge when ready. Reheat gently on the stovetop with a splash of broth to loosen, or microwave in 1-minute bursts, stirring between. Pro tip: The potatoes soak up liquid when reheated, so add a little extra broth or water!
Crockpot Beef Stew Variations
One of my favorite things about this easy beef stew recipe is how flexible it is! Over the years, I’ve played with all sorts of tasty twists – here are my go-to variations when I’m feeling creative:
- Sweet potato swap: Replace half the white potatoes with orange sweet potatoes for a vitamin boost and subtle sweetness my kids adore.
- Red wine richness: Substitute ½ cup of the broth with dry red wine – it adds incredible depth (just like fancy French stews!).
- Mushroom magic: Toss in a cup of sliced cremini mushrooms during the last hour for an earthy umami kick.
- Herb refresh: Fresh rosemary and thyme instead of dried gives brighter flavor – just double the amount.
The beauty of stew? You really can’t mess it up – have fun making it your own!
Nutritional Information for Crockpot Beef Stew
Here’s the scoop on what’s in each bowl of this hearty winter dinner (but remember – nutrition varies based on your specific ingredients and brands):
- Calories: 460 per serving
- Protein: 35g (that beef really delivers!)
- Carbs: 35g
- Fiber: 6g (thank you, veggies!)
Not too shabby for a meal that tastes this indulgent! The potatoes and carrots give you energy, while the beef keeps you full for hours. I always say – comfort food can be nourishing too!
FAQs About Crockpot Beef Stew
Q1. Can I skip browning the beef?
Honestly? You can, but you’ll miss out on so much flavor! Those caramelized bits are what give this stew its rich, deep taste. If you’re truly in a rush, toss the flour-coated beef right in – but I promise those extra 10 minutes of browning make a world of difference.
Q2. How do I thicken the stew if it’s too watery?
Easy fix! Mix 1 tablespoon cornstarch with 2 tablespoons cold water, then stir it in during the last 30 minutes of cooking. The stew will thicken up beautifully. My grandma’s trick? Mash a few potatoes against the side of the crockpot – instant thickener plus extra creaminess!
Q3. Can I use frozen vegetables instead of fresh?
Absolutely! Frozen carrots and peas work great (no thawing needed). Just add them during the last hour so they don’t turn mushy. I’d still recommend fresh potatoes though – frozen ones can get grainy in the slow cooker.
Q4. What cut of beef works best?
Chuck roast is my go-to – it has the perfect marbling that breaks down into melt-in-your-mouth tenderness. Stew meat works too, but check for large pieces of fat. Pro tip: Avoid lean cuts like sirloin – they’ll dry out during the long cook time.
Try this recipe and share your results in the comments!
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Ultimate Crockpot Beef Stew in Just 20 Prep Minutes
- Total Time: 8 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
A hearty and comforting slow cooker beef stew with tender chunks of beef, potatoes, carrots, and peas.
Ingredients
- 2 lbs beef chuck, cut into 1½-inch cubes
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 3 large carrots, peeled and chopped
- 3 medium potatoes, cut into chunks
- 2 celery stalks, sliced
- 1 cup frozen peas
- 2 bay leaves
Instructions
- Toss beef with flour, salt, and pepper until evenly coated.
- Heat olive oil in a skillet over medium-high heat. Brown beef in batches for 2–3 minutes per side, then transfer to the slow cooker.
- Add onion and garlic to the skillet and sauté for 1 minute. Transfer to the slow cooker.
- Pour beef broth into the skillet, scraping up browned bits, then pour into the slow cooker.
- Stir in tomato paste, Worcestershire sauce, thyme, rosemary, bay leaves, carrots, potatoes, and celery.
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beef is tender.
- Stir in frozen peas during the last 15 minutes of cooking. Remove bay leaves before serving.
Notes
- For best results, brown the beef before adding it to the slow cooker.
- Adjust seasoning to taste before serving.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 8g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 90mg