Crockpot Beef Stew Recipe

I’ll never forget the first time I attempted to make beef stew from scratch. I was hosting my in-laws for dinner, and I thought browning the meat was an optional step. The result? Grayish chunks of beef floating in watery broth that tasted like disappointment.

That disaster taught me everything I needed to know about making a proper crockpot beef stew recipe. Since then, I’ve perfected this version that delivers fork-tender beef, perfectly cooked vegetables, and a rich, savory gravy that’ll have everyone asking for seconds.

This recipe has become my cold-weather comfort food staple. I make it at least twice a month during fall and winter, and it never gets old.

The beauty of using a crockpot is that you can prep everything in the morning and come home to a house that smells absolutely incredible. No babysitting required, no constant stirring, just set it and forget it.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	8 hours (low) or 4 hours (high)
Total Time	8 hours 20 minutes
Servings	6-8 servings
Difficulty Level	Easy

Why You’ll Love This Crockpot Beef Stew Recipe

This isn’t your average throw-everything-in-and-hope-for-the-best stew. I’ve tested this recipe dozens of times to get the perfect balance of flavors and textures.

The beef literally falls apart when you touch it with a fork, and the gravy is so rich and flavorful that you’ll want to soak up every last drop with crusty bread.

Here’s what makes this recipe special:

• Incredibly tender beef: Browning the meat first creates a caramelized crust that adds deep, complex flavor. This step is non-negotiable in my kitchen now.
• Perfectly cooked vegetables: They’re tender but not mushy, with just the right amount of bite. I learned the hard way that adding them at different times makes all the difference.
• Rich, velvety gravy: The secret is coating the beef in flour before browning and adding tomato paste for depth. No watery, flavorless broth here.
• Minimal hands-on time: Once everything’s in the crockpot, you’re free to go about your day. It’s the ultimate set-it-and-forget-it meal.
• Makes amazing leftovers: The flavors get even better the next day, and it freezes beautifully for up to 3 months.
• Budget-friendly: Chuck roast is affordable, and this recipe stretches to feed a crowd or provides plenty of leftovers.

For another hearty option that’s perfect for meal prep, try my Brunswick Stew.

Ingredients

This stew relies on simple, quality ingredients that work together to create something truly special. I always use chuck roast because it has the perfect amount of marbling that breaks down into tender, flavorful pieces during the long cooking time.

• 2.5-3 lbs (1.1-1.4 kg) beef chuck roast, cut into 1.5-inch cubes
• 1/4 cup (30g) all-purpose flour, for coating
• 2 tablespoons olive oil, divided
• 4 cups (950ml) beef broth, low sodium preferred
• 1 cup (240ml) dry red wine (optional, but highly recommended)
• 3 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 4 large carrots (about 1 lb/450g), peeled and cut into 1-inch pieces
• 4 medium Yukon Gold potatoes (about 1.5 lbs/680g), cut into 1.5-inch chunks
• 3 celery stalks, cut into 1-inch pieces
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 bay leaves
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1 cup (150g) frozen peas (added at the end)
• Fresh parsley, chopped, for garnish

Kitchen Equipment Needed

Having the right tools makes this recipe so much easier. I’ve made stew with basic equipment and with premium tools, and trust me, investing in quality pieces is worth it.

• 6-8 quart slow cooker: This is the star of the show. Make sure it’s large enough to hold all the ingredients comfortably without filling it more than three-quarters full.
• Large skillet or Dutch oven: Essential for browning the beef. I prefer cast iron because it distributes heat evenly.
• Sharp chef’s knife: A dull knife makes prep work tedious and dangerous.
• Cutting board: I use a large wooden one for better stability.
• Measuring cups and spoons: Accuracy matters, especially for the flour and seasonings.
• Wooden spoon or silicone spatula: For stirring and scraping up those delicious browned bits.
• Tongs: Makes it easier to turn the beef while browning.
• Ladle: For serving the stew without making a mess.

Another comfort food favorite that pairs well with crusty bread is my Cheeseburger Soup.

Recommended Products for This Recipe

After making this stew countless times, I’ve found a few products that genuinely make a difference in the final result. These aren’t just random recommendations but tools and ingredients I personally use and love.

1. Crock-Pot 8-Quart Programmable Slow Cooker

I upgraded to this programmable model last year, and it’s been incredible. You can set it to automatically switch to warm mode after cooking, so your stew never overcooks even if you’re running late. The digital timer gives you precise control, and the 8-quart capacity means you can easily double the recipe for meal prep.

Get it on Amazon

2. Lodge Pre-Seasoned Cast Iron Skillet

Browning beef properly requires high, even heat, and this cast iron skillet delivers every time. It creates the most beautiful caramelized crust on the meat, which translates to incredible flavor in your stew. I’ve had mine for years, and it just keeps getting better with use.

Get it on Amazon

3. Better Than Bouillon Beef Base

This concentrated beef base has changed my stew making forever. It’s richer and more flavorful than boxed broth, and you can control the intensity by adjusting how much you use. One jar lasts for months and makes the most incredible beef broth for this recipe.

Get it on Amazon

4. OXO Good Grips Potato and Vegetable Peeler

Peeling four large carrots and potatoes used to be my least favorite part of this recipe until I got this peeler. It glides through vegetables with minimal effort and has a comfortable grip that doesn’t tire out your hand. It’s such a simple tool but makes prep work so much faster.

Get it on Amazon

Step-by-Step Instructions: How to Make Crockpot Beef Stew

Follow these detailed steps for the most tender, flavorful beef stew you’ve ever made. I’ve included all the little tricks I’ve learned over the years to help you avoid common mistakes.

1. Prepare and Season the Beef

• Pat the beef chunks completely dry with paper towels. This is crucial because wet meat won’t brown properly, it’ll just steam.
• Place the flour in a shallow dish or plate and season it generously with 1 teaspoon salt and 1/2 teaspoon black pepper. Mix well with a fork.
• Working in batches, toss the beef cubes in the seasoned flour until evenly coated. Shake off any excess flour, but don’t worry about a light coating.
• Set the coated beef aside on a clean plate while you heat your skillet. Don’t stack the pieces or they’ll stick together.

2. Brown the Beef

• Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. You want the oil shimmering but not smoking.
• Once the oil is hot, add half of the beef cubes in a single layer. Don’t crowd the pan or the meat will steam instead of brown.
• Let the beef cook undisturbed for 3-4 minutes until a deep golden-brown crust forms on the bottom. Resist the urge to move it around.
• Use tongs to flip each piece and brown the other sides, about 2-3 minutes per side. You’re looking for a rich, caramelized exterior.
• Transfer the browned beef to your crockpot and repeat with the remaining tablespoon of oil and the rest of the beef cubes.
• Don’t skip this step. The browned bits (called fond) create layers of flavor that you can’t get any other way.

3. Build the Flavor Base

• After removing the last batch of beef, reduce the heat to medium and add the diced onion to the same skillet. The onions will help release those stuck-on brown bits.
• Cook the onions for 3-4 minutes, stirring occasionally, until they start to soften and turn translucent.
• Add the minced garlic and cook for 30 seconds, just until fragrant. Don’t let it burn or it’ll taste bitter.
• Stir in the tomato paste and cook for 1-2 minutes, stirring constantly. This step caramelizes the tomato paste and removes its raw, tinny flavor.
• If using red wine, pour it into the skillet now and use a wooden spoon to scrape up all those delicious browned bits from the bottom. Let it simmer for 2-3 minutes to cook off the alcohol.
• If you’re not using wine, use 1 cup of beef broth instead for deglazing.

You might also enjoy: Slow Cooker Chili

4. Assemble the Stew in the Crockpot

• Transfer the onion and garlic mixture from the skillet to the crockpot with the browned beef.
• Add the beef broth, Worcestershire sauce, bay leaves, dried thyme, and dried rosemary to the crockpot. Stir everything together.
• Add the carrots, celery, and potatoes, pushing them down into the liquid. They should be mostly submerged, but it’s okay if some peek out.
• Give everything a gentle stir to distribute the ingredients, but don’t worry about mixing it perfectly. The long cooking time will blend the flavors.
• Make sure the potatoes are cut into fairly large chunks (1.5 inches). If they’re too small, they’ll turn to mush during the long cooking time.

5. Cook Low and Slow

• Cover the crockpot with the lid and set it to LOW for 8 hours or HIGH for 4-5 hours. I strongly prefer the low setting for the most tender beef.
• Resist the temptation to lift the lid and check on it. Every time you open the lid, you release heat and add 15-20 minutes to the cooking time.
• The stew is done when the beef is fork-tender and practically falls apart when you touch it. The vegetables should be tender but not mushy.
• About 30 minutes before serving, stir in the frozen peas. They only need a short time to heat through and will turn mushy if added too early.

6. Finish and Serve

• Taste the stew and adjust the seasoning with additional salt and pepper if needed. I usually add a pinch more of each at this stage.
• Remove and discard the bay leaves. This is important because they’re not meant to be eaten.
• If your stew seems too thin, you can thicken it by mixing 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir this slurry into the stew and let it cook on high for 10-15 minutes.
• Ladle the hot stew into bowls and garnish with freshly chopped parsley for a pop of color and fresh flavor.
• Serve immediately with crusty bread, dinner rolls, or over mashed potatoes.

For a lighter soup option, check out my Carrot Ginger Soup.

Tips for The Best Crockpot Beef Stew

These tips come from years of trial and error, and they’ll help you avoid the mistakes I made when I was learning.

• Don’t skip browning the beef: This is the most important step for deep, rich flavor. The caramelized crust adds a complexity you simply can’t achieve by skipping this step.
• Use chuck roast, not stew meat: Pre-cut stew meat is often too lean and won’t become as tender. Chuck roast has beautiful marbling that melts during cooking.
• Cut vegetables in larger chunks: They’ll shrink during the long cooking time, so bigger pieces ensure they don’t turn to mush. Aim for 1-1.5 inch pieces.
• Add potatoes halfway through if cooking on high: If you’re using the high setting, add the potatoes after 2 hours to prevent them from overcooking.
• Keep the lid on: Every time you peek, you extend the cooking time. Trust the process and leave it alone.
• Use low-sodium broth: This gives you better control over the final seasoning. You can always add salt, but you can’t take it out.
• Let wine simmer before adding: If using wine, let it cook for a few minutes in the skillet to burn off the harsh alcohol flavor.
• Save peas for the end: Frozen peas only need 20-30 minutes to heat through. Adding them too early makes them khaki green and mushy.
• Make it ahead: This stew tastes even better the next day after the flavors have had time to meld. Make it a day ahead for the best results.
• Use fresh herbs for garnish: While dried herbs work great in the cooking process, fresh parsley on top adds a bright, fresh note that balances the richness.

Serving Suggestions

This hearty stew is incredibly satisfying on its own, but pairing it with the right sides takes it to the next level. I love serving it in deep bowls with plenty of crusty bread for soaking up that incredible gravy.

Here are my favorite ways to serve it:

• Crusty bread or baguette: Perfect for mopping up every drop of that rich gravy. I warm mine in the oven for extra crunch.
• Fluffy biscuits or dinner rolls: The soft, buttery texture contrasts beautifully with the hearty stew. My kids especially love this combination.
• Cornbread: Adds a subtle sweetness that complements the savory stew perfectly.
• Simple green salad: A crisp salad with a light vinaigrette cuts through the richness and adds freshness to the meal.
• Over mashed potatoes: For the ultimate comfort food experience, ladle the stew over creamy mashed potatoes.
• With egg noodles: Creates a heartier meal and soaks up all that delicious gravy.
• Roasted Brussels Sprouts with Bacon: The crispy, caramelized sprouts add a nice textural contrast.
• Steamed green beans: A simple, healthy side that doesn’t compete with the stew’s bold flavors.

Another favorite: Beef Barley Soup

Variations of Crockpot Beef Stew

One of the best things about this recipe is how adaptable it is. I’ve made countless variations over the years, and they’re all delicious.

• Guinness Beef Stew: Replace the red wine with 1 cup of Guinness or another dark stout. The beer adds a rich, malty depth that’s incredible.
• Italian-Style Stew: Add 1 teaspoon of Italian seasoning, swap the Worcestershire for balsamic vinegar, and throw in a parmesan rind while cooking.
• Root Vegetable Version: Replace the potatoes with parsnips, turnips, or rutabaga for an earthier flavor profile. I love this variation in late fall.
• Mushroom Beef Stew: Add 8 oz of sliced cremini or button mushrooms along with the other vegetables. They add a wonderful umami depth.
• Spicy Beef Stew: Stir in 1-2 teaspoons of chipotle pepper in adobo sauce or add a pinch of cayenne for some heat.
• Herby Version: Add fresh thyme sprigs and a few rosemary sprigs in the last hour of cooking for a more herbaceous flavor.
• Add barley: Stir in 1/2 cup of pearl barley during the last 2 hours of cooking for a heartier, more textured stew.
• Sweet potato swap: Use sweet potatoes instead of regular potatoes for a naturally sweeter, more colorful variation.
• Add turnips or parsnips: These root vegetables add complexity and hold up beautifully to long cooking times.
• Make it gluten-free: Skip the flour coating and thicken the stew at the end with a cornstarch slurry instead.

Storage and Reheating

One of the best things about this stew is that it makes fantastic leftovers. In fact, I’d argue it tastes even better the next day.

Refrigerator Storage:

• Let the stew cool to room temperature before storing. Don’t leave it out for more than 2 hours.
• Transfer to airtight containers and refrigerate for up to 4 days.
• The stew may thicken as it cools. Just add a splash of broth when reheating.

Freezer Storage:

• Cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags.
• Leave about an inch of headspace in containers as the stew will expand when frozen.
• Label with the date and freeze for up to 3 months.
• For best results, freeze without the potatoes as they can become grainy when frozen. Add fresh cooked potatoes when reheating.
• Thaw overnight in the refrigerator before reheating.

Reheating Instructions:

• Stovetop: Transfer to a pot and heat over medium-low, stirring occasionally, until heated through. Add broth if needed to thin it out.
• Microwave: Place in a microwave-safe bowl, cover loosely, and heat in 2-minute intervals, stirring between each, until hot.
• Crockpot: Transfer frozen or thawed stew to the crockpot and heat on low for 2-3 hours or until heated through.
• Always reheat to an internal temperature of 165°F (74°C) for food safety.

For more slow cooker inspiration, try my Easy Healthy Crockpot Chili.

Nutritional Facts

Per serving (based on 8 servings):

• Calories: 385
• Total Fat: 14g
• Saturated Fat: 4g
• Cholesterol: 95mg
• Sodium: 650mg
• Total Carbohydrates: 32g
• Dietary Fiber: 5g
• Sugars: 6g
• Protein: 32g

Note: Nutritional information is approximate and will vary based on specific ingredients and portion sizes used.

Health Benefits of Key Ingredients

While this stew is definitely comfort food, it’s actually packed with nutrients that make it a reasonably healthy choice for a hearty meal.

Beef Chuck Roast:

• Excellent source of high-quality protein, providing all essential amino acids needed for muscle repair and growth.
• Rich in iron, particularly heme iron which is more easily absorbed than plant-based iron. One serving provides about 15% of your daily iron needs.
• Contains B vitamins, especially B12, which is crucial for nerve function and red blood cell formation.

Carrots:

• Loaded with beta-carotene, which your body converts to vitamin A for healthy vision and immune function.
• Provide fiber for digestive health and help keep you feeling full longer.
• Contain antioxidants that may reduce inflammation and support heart health.

Potatoes:

• Good source of potassium, which helps regulate blood pressure and supports heart health.
• Provide vitamin C for immune support and collagen production.
• When eaten with the skin, they’re a great source of fiber.

Celery:

• Very low in calories but high in fiber and water content, making it great for hydration.
• Contains antioxidants and anti-inflammatory compounds that may support overall health.
• Provides small amounts of vitamins K and C.

Onions and Garlic:

• Both contain sulfur compounds that have been linked to improved heart health and may have anti-inflammatory properties.
• Garlic has been shown to support immune function and may help fight common colds.
• These aromatics add flavor without adding many calories.

You might also enjoy: Lentil and Vegetable Soup

FAQs About Crockpot Beef Stew

1. Can I make this beef stew without browning the meat first?

Technically yes, but I strongly advise against it. Browning creates a caramelized crust that adds incredible depth of flavor through the Maillard reaction.

Without this step, you’ll end up with gray, bland meat and miss out on all those rich, savory notes that make this stew special. It only takes 15 extra minutes and makes a world of difference in the final result.

2. Why is my beef stew watery and not thick enough?

There are a few possible causes here. First, you may have used too much liquid or your vegetables released more water than expected during cooking.

To fix thin stew, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry, stir it into the stew, and cook on high for 10-15 minutes until thickened. For future batches, make sure you’re coating the beef in flour before browning, as this helps thicken the gravy naturally.

3. Can I cook this beef stew on high instead of low?

Yes, you can cook it on high for 4-5 hours instead of low for 8 hours. However, I prefer the low setting because it produces more tender beef and allows the flavors to develop more fully.

If you do use the high setting, consider adding the potatoes after the first 2 hours to prevent them from overcooking and falling apart. The low and slow method is really the way to go for the best texture.

4. What’s the best cut of beef for crockpot stew?

Chuck roast is hands down the best choice for beef stew. It has the perfect amount of marbling (fat throughout the meat) that breaks down during the long cooking time, resulting in incredibly tender, flavorful pieces.

Avoid lean cuts like sirloin or round, as they’ll become dry and tough even with long cooking times. The fat in chuck roast is what gives you that melt-in-your-mouth texture we’re after.

5. Can I add more vegetables to this recipe?

Absolutely! This recipe is very flexible when it comes to vegetables. Green beans, parsnips, turnips, mushrooms, and butternut squash all work beautifully in this stew.

Just keep in mind that different vegetables have different cooking times. Harder vegetables like turnips should be added at the beginning, while quicker-cooking items like green beans or mushrooms should be added in the last 1-2 hours of cooking to prevent them from becoming mushy.

Read Also: Stuffed Shells Recipe

Final Thoughts

This crockpot beef stew recipe has earned its place as a regular in my household, and I hope it becomes a favorite in yours too. The combination of tender, fall-apart beef, perfectly cooked vegetables, and rich, flavorful gravy is pure comfort in a bowl.

What I love most about this recipe is how forgiving and adaptable it is. You can make it your own with different vegetables, herbs, or even a splash of beer instead of wine.

Don’t be intimidated by the ingredient list or the steps. Once you get the hang of browning the meat and layering the flavors, this becomes one of the easiest dinners you can make. Plus, coming home to a house that smells like a home-cooked meal is one of life’s simple pleasures.

Give this recipe a try on your next chilly evening, and let me know how it turns out! I’d love to hear about any variations you try or how your family enjoyed it. Drop a comment below with your thoughts or share a photo of your finished stew!

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