Crockpot Beef and Vegetable Stew

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This Crockpot Beef and Vegetable Stew is everything you want on a chilly night: tender chunks of beef, hearty vegetables, and a rich, savory broth that tastes like it simmered on the stove all day because it did, but your slow cooker did the work. It’s cozy, filling, and perfect for feeding a hungry crowd with minimal effort.

Ingredients

  • 2 pounds beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 4 carrots, sliced
  • 3 potatoes, diced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper, to taste

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the beef chuck cubes in a single layer and brown on all sides, about 5–7 minutes. Work in batches to avoid crowding the pan.
  3. Transfer the browned beef to the crockpot (slow cooker).
  4. Add the sliced carrots, diced potatoes, chopped onion, minced garlic, green beans, diced tomatoes (with their juices), and tomato paste to the crockpot.
  5. Pour in the beef broth and Worcestershire sauce.
  6. Sprinkle the dried thyme, dried rosemary, salt, and pepper over the top.
  7. Stir gently to combine all the ingredients, making sure the tomato paste is well distributed.
  8. Cover and cook on LOW for about 8 hours or on HIGH for about 4 hours, until the beef is tender and the vegetables are cooked through.
  9. Skim off any excess fat from the surface, if needed.
  10. Taste and adjust seasoning with additional salt and pepper, if necessary.
  11. Serve hot, ladled into bowls, with crusty bread or over rice, if desired.

Variation

  1. Red wine beef stew: Replace 1 cup of the beef broth with dry red wine for deeper, richer flavor.
  2. Herb and barley stew: Add 1/2 cup pearl barley and an extra 1 cup beef broth; cook on LOW until the barley is tender and the stew is thick and rustic.
  3. Spicy twist: Add 1/2–1 teaspoon crushed red pepper flakes or a chopped jalapeño for a gentle heat that warms you up from the inside out.

Cooking Notes

  1. Browning the beef first adds layers of flavor and gives the broth a richer color; don’t rush this step.
  2. Cut the vegetables into similar-sized pieces so they cook evenly over the long, slow simmer.
  3. If using frozen green beans, add them in the last 1–2 hours of cooking so they don’t get too soft.

Serving Suggestions

  1. Serve with warm crusty bread, dinner rolls, or garlic bread to soak up the flavorful broth.
  2. Ladle the stew over fluffy white rice, brown rice, or mashed potatoes for an extra-hearty meal.
  3. Add a crisp green salad or simple steamed greens on the side to balance the richness of the stew.

Tips

  • Pat the beef dry with paper towels before browning to help it sear nicely instead of steaming.
  • Avoid lifting the lid too often during cooking every peek releases heat and can extend the cook time.
  • Make it ahead: This stew tastes even better the next day as the flavors meld, making it ideal for meal prep or next-day lunches.

Prep Time

  • Prep Time: 15 minutes
  • Cook Time: 8 hours on LOW (or 4 hours on HIGH)
  • Total Time: 8 hours 15 minutes on LOW (or 4 hours 15 minutes on HIGH)

Nutritional Information (Per Serving)

  • Calories: 350 kcal
  • Protein: 28 g
  • Sodium: 800 mg (approx.)

Frequently Asked Questions

  1. Can I use a different cut of beef?
    Yes. Stew meat or round roast can work, but beef chuck tends to be the most tender and flavorful for slow-cooked stews.
  2. Can I make this stew ahead of time?
    Absolutely. This stew keeps well in the fridge for 3–4 days and often tastes even better the next day. Reheat gently on the stove or in the microwave.
  3. Can I freeze Crockpot Beef and Vegetable Stew?
    Yes. Cool completely, then store in freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat on the stove over low heat.
  4. How can I thicken the stew?
    Mash some of the potatoes directly in the crockpot, or stir in a slurry of 1–2 tablespoons cornstarch mixed with cold water and cook on HIGH for 15–20 minutes until thickened.

Conclusion

This Crockpot Beef and Vegetable Stew is the kind of cozy, one-pot comfort food that makes your whole house smell amazing. With tender beef, plenty of vegetables, and a deeply flavorful broth, it’s a set-it-and-forget-it dinner that feels like a warm hug in a bowl perfect for weeknights, weekends, and everything in between.

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Crockpot Beef and Vegetable Stew

  • Author: Avery
  • Total Time: 8 hours 15 minutes on LOW (or 4 hours 15 minutes on HIGH)
  • Yield: 6 servings 1x
  • Diet: Omnivore
Print Recipe

Description

This Crockpot Beef and Vegetable Stew is everything you want on a chilly night: tender chunks of beef, hearty vegetables, and a rich, savory broth that tastes like it simmered on the stove all day because it did, but your slow cooker did the work. It’s cozy, filling, and perfect for feeding a hungry crowd with minimal effort.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 4 carrots, sliced
  • 3 potatoes, diced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper, to taste

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the beef chuck cubes in a single layer and brown on all sides, about 5–7 minutes. Work in batches to avoid crowding the pan.
  3. Transfer the browned beef to the crockpot (slow cooker).
  4. Add the sliced carrots, diced potatoes, chopped onion, minced garlic, green beans, diced tomatoes (with their juices), and tomato paste to the crockpot.
  5. Pour in the beef broth and Worcestershire sauce.
  6. Sprinkle the dried thyme, dried rosemary, salt, and pepper over the top.
  7. Stir gently to combine all the ingredients, making sure the tomato paste is well distributed.
  8. Cover and cook on LOW for about 8 hours or on HIGH for about 4 hours, until the beef is tender and the vegetables are cooked through.
  9. Skim off any excess fat from the surface, if needed.
  10. Taste and adjust seasoning with additional salt and pepper, if necessary.
  11. Serve hot, ladled into bowls, with crusty bread or over rice, if desired.

Notes

  • Use a well-marbled beef chuck roast for the most tender, flavorful stew.
  • If your slow cooker is smaller, you may need to slightly reduce the vegetables or liquid to avoid overfilling.
  • For a slightly thicker stew, mash a few of the potatoes in the crockpot right before serving or simmer uncovered for 10–15 minutes on HIGH.
  • Prep Time: 15 minutes
  • Cook Time: 8 hours on LOW (or 4 hours on HIGH)
  • Category: Dinner, Soup, Stew, Main Course
  • Method: Slow Cooker, Crockpot
  • Cuisine: American

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 350 kcal
  • Sugar: 6 g (approx.)
  • Sodium: 800 mg (approx., varies with broth and Worcestershire sauce)
  • Fat: 16 g (approx.)
  • Saturated Fat: 6 g (approx.)
  • Unsaturated Fat: 9 g (approx.)
  • Trans Fat: 0 g (approx.)
  • Carbohydrates: 24 g (approx.)
  • Fiber: 4 g (approx.)
  • Protein: 28 g (approx.)
  • Cholesterol: 90 mg (approx.)

Keywords: crockpot beef stew, slow cooker beef and vegetable stew, hearty beef stew, easy crockpot dinner, comfort food

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