Crockpot Beef Stew: The Ultimate Hearty & Easy Recipe

There’s nothing quite like coming home to the rich, savory aroma of a classic Crockpot Beef Stew simmering away. This recipe is the epitome of comfort food—tender beef, hearty vegetables, and a deeply flavorful gravy, all made with minimal effort in your slow cooker. Forget complicated steps; this is the set-it-and-forget-it meal that will have your family asking for seconds. We’ve perfected this recipe to ensure you get the most tender beef and robust flavor every single time.

Whether you’re looking for a cozy weeknight dinner or a satisfying meal to serve guests on a chilly day, this Crockpot Beef Stew is your answer. We’ll walk you through the simple steps to achieve a perfectly cooked, soul-warming stew that tastes like it’s been simmering on the stovetop all day. Let’s get cooking!

Why You’ll Love This Easy Crockpot Beef Stew

• Incredibly Tender Beef: The slow cooking process breaks down the beef until it’s melt-in-your-mouth tender.
• Rich, Savory Gravy: We build layers of flavor with simple ingredients like tomato paste and Worcestershire sauce for a gravy that’s anything but bland.
• Minimal Prep Time: Just a few minutes of prep in the morning, and the slow cooker does all the work for you.
• Hearty & Wholesome: Packed with protein and vegetables, it’s a complete and satisfying one-pot meal. If you love one-pot meals, you might also enjoy our Sheet Pan Balsamic Chicken recipe.

The Best Ingredients for Hearty Beef Stew

The magic of this Crockpot Beef Stew lies in its simple, high-quality ingredients. Here’s what you’ll need to create this comforting classic.

For the Stew

• Beef Chuck Roast: This is the best cut for stew. It’s well-marbled, which means it becomes incredibly tender and flavorful as it slow cooks.
• Vegetables: A classic combination of yellow onion, carrots, celery, and potatoes provides the hearty base.
• Garlic: Freshly minced garlic is essential for a deep, aromatic flavor.
• All-Purpose Flour: A light coating on the beef helps it brown beautifully and acts as the primary thickener for the stew.

For the Flavorful Gravy

• Beef Broth: Use a low-sodium beef broth to control the saltiness of the final dish.
• Tomato Paste: This is our secret weapon for a rich, umami flavor that adds incredible depth.
• Worcestershire Sauce: Adds a savory, tangy complexity that elevates the entire stew.
• Herbs: A simple blend of dried thyme, a bay leaf, and fresh parsley brings it all together.

How to Make The Best Crockpot Beef Stew

Making this stew is incredibly simple. Following these steps will guarantee a perfect result every time.

Step 1: Prepare and Brown the Beef

First, pat your beef cubes dry with a paper towel. This helps you get a beautiful sear. In a bowl, toss the beef with salt, black pepper, and flour until it’s lightly coated. Heat olive oil in a large skillet over medium-high heat. Add the beef in a single layer, being careful not to overcrowd the pan. Sear for 2-3 minutes per side, until browned. This step is crucial for developing a deep, rich flavor! Transfer the seared beef to your crockpot.

Step 2: Sauté the Aromatics

In the same skillet, add the chopped onion and cook for 3-4 minutes until it begins to soften. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for one more minute—this deepens its flavor. Pour in about 1/2 cup of the beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Pour this mixture into the crockpot over the beef.

Step 3: Combine Ingredients in the Slow Cooker

Add the potatoes, carrots, celery, the remaining beef broth, Worcestershire sauce, thyme, and the bay leaf to the crockpot. Stir everything together gently to combine.

Step 4: Slow Cook to Perfection

Cover the crockpot and cook on low for 8-10 hours or on high for 4-5 hours. The stew is ready when the beef is fall-apart tender and the vegetables are soft.

Step 5: Thicken and Serve

About 30 minutes before serving, you can create an optional cornstarch slurry to thicken the gravy further if you like. In a small bowl, whisk together 2 tablespoons of cornstarch with 3 tablespoons of cold water until smooth. Stir this slurry into the stew. Cover and cook on high for the final 20-30 minutes, or until the gravy has thickened to your liking. Remove the bay leaf, stir in fresh parsley, and serve hot.

Tips for The Perfect Slow Cooker Stew

• Don’t Skip the Sear: Browning the beef creates the Maillard reaction, which is essential for a deep, savory flavor. It’s an extra step, but it’s worth it!
• Use Low-Sodium Broth: This gives you full control over the final seasoning. You can always add more salt, but you can’t take it away.
• Cut Veggies Uniformly: Try to cut your potatoes and carrots into similar-sized chunks (about 1-inch) to ensure they cook evenly.
• Low and Slow is Best: While you can cook it on high, the beef becomes most tender when cooked on low for a longer period.

For another delicious and comforting dish, try our John Legend's Baked Mac and Cheese.

What to Serve with Beef Stew

This Crockpot Beef Stew is a fantastic one-pot meal, but it’s even better with something to soak up that delicious gravy. Crusty bread, flaky biscuits, or a side of creamy mashed potatoes are all excellent choices. For a lighter pairing, a simple green salad with a vinaigrette works perfectly. For a complete comfort meal, a classic baked macaroni and cheese is always a family favorite.

Storage and Reheating Instructions

Properly storing your beef stew ensures it tastes just as good the next day!

• Refrigeration: Allow the stew to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days.
• Freezing: This stew freezes beautifully. Let it cool, then place it in a freezer-safe container or zip-top bag. It can be frozen for up to 3 months.
• Reheating: Thaw frozen stew in the refrigerator overnight. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. You can also reheat it in the microwave.

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Can I put raw potatoes and carrots in a slow cooker?

Yes, absolutely. Raw potatoes and carrots are perfect for the slow cooker. Cut them into uniform 1-inch chunks to ensure they cook evenly and become tender along with the beef during the long cooking time.

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Do you have to brown beef before putting it in a slow cooker?

While you can technically skip this step, we highly recommend browning the beef before adding it to the slow cooker. Searing the meat creates a deep, roasted flavor through the Maillard reaction that you can’t achieve otherwise. It’s a crucial step for a rich, savory stew.

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How do you make beef stew gravy thicker in a crockpot?

To thicken your stew, create a slurry by mixing 2 tablespoons of cornstarch with 3 tablespoons of cold water until smooth. Stir this into the crockpot during the last 30 minutes of cooking on the high setting until the gravy reaches your desired consistency.

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What can I add to my beef stew for more flavor?

To boost the flavor, ensure you don’t skip the tomato paste and Worcestershire sauce, as they add significant depth and umami. You can also add a splash of red wine when deglazing the pan or include other herbs like a sprig of fresh rosemary.

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What is the best cut of meat for Crockpot Beef Stew?

The best cut of meat for beef stew is beef chuck. It has excellent marbling, which breaks down during the long, slow cooking process, resulting in incredibly tender, flavorful, and moist beef.

Enjoy Your Hearty Beef Stew!

This Crockpot Beef Stew recipe is a true testament to the magic of slow cooking. It’s a simple, reliable, and incredibly delicious meal that brings comfort to any table. We hope you love making and sharing this dish as much as we do. If you try it, please leave a comment below and don’t forget to share your creations on Pinterest!

Crockpot Beef Stew: The Ultimate Hearty & Easy Recipe

This Crockpot Beef Stew is the ultimate comfort food! With fall-apart tender beef, hearty vegetables, and a rich, savory gravy, this easy slow cooker recipe requires minimal prep for a meal the whole family will love.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 20 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 485

Ingredients Equipment Method Notes

Ingredients

  

• 2.5 lbs beef chuck roast cut into 1-inch cubes
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 large yellow onion chopped
• 4 cloves garlic minced
• 4 cups low-sodium beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 bay leaf
• 1.5 lbs Yukon Gold potatoes peeled and cut into 1-inch chunks
• 4 medium carrots peeled and sliced into 1-inch rounds
• 3 stalks celery sliced into 1-inch pieces
• 1/4 cup fresh parsley chopped, for garnish

Optional Slurry for Thickening

• 2 tbsp cornstarch
• 3 tbsp cold water

Equipment

• 1 Slow Cooker (6-quart)
• 1 Large Skillet

Instructions

 

1. Pat the beef cubes dry. In a medium bowl, toss the beef with flour, salt, and pepper until evenly coated.
2. In a large skillet, heat olive oil over medium-high heat. Add the beef in a single layer and sear until browned on all sides, about 2-3 minutes per side. Transfer the seared beef to the bottom of a 6-quart slow cooker.
3. To the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Stir in the tomato paste and cook for 1 minute. Deglaze the pan by pouring in 1/2 cup of beef broth, scraping up any browned bits. Pour this mixture over the beef in the crockpot.
4. Add the potatoes, carrots, celery, remaining beef broth, Worcestershire sauce, dried thyme, and bay leaf to the slow cooker. Stir to combine.
5. Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours, until the beef is tender and the vegetables are cooked through.
6. If you prefer a thicker gravy, mix the cornstarch and cold water in a small bowl to create a slurry. Stir the slurry into the stew during the last 30 minutes of cooking on HIGH. Remove the bay leaf, garnish with fresh parsley, and serve warm.

Notes

Don't Skip the Sear: Browning the beef is essential for developing a deep, rich flavor in your stew.
Low and Slow: For the most tender beef, cooking on the LOW setting is highly recommended.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.