This Crockpot Beef Stew is everything you want in a cozy, homey meal: melt-in-your-mouth beef, tender vegetables, and a rich, savory gravy that slowly develops flavor as it simmers. With just a bit of upfront searing, your slow cooker does the rest, delivering a hearty, comforting dinner that’s perfect for busy days, cold nights, or easy Sunday suppers.
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Pat the beef cubes dry with paper towels, season generously with salt and pepper, and add to the hot pan.
- Sear the beef on all sides until well browned, about 5–7 minutes. Work in batches if needed to avoid overcrowding the pan. This browning step builds rich flavor for the stew.
- Transfer the browned beef to the crockpot, pouring in any juices from the skillet.
- Add the sliced carrots, diced potatoes, chopped onion, and minced garlic to the crockpot, spreading them evenly around the beef.
- In a separate bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and a pinch more salt and pepper. Pour this mixture over the beef and vegetables in the crockpot.
- Cover and cook on LOW for about 8 hours, or on HIGH for about 4 hours, until the beef is fork-tender and the vegetables are soft.
- If you prefer a thicker stew, whisk the cornstarch and water together in a small bowl to form a smooth slurry. Stir the slurry into the stew, cover, and cook on HIGH for an additional 20–30 minutes, or until the broth has thickened to your liking.
- Taste and adjust seasoning with additional salt and pepper, if needed. Serve hot, garnished with fresh herbs if desired.
Variation
- Add red wine: Replace 1–1 1/2 cups of the beef broth with dry red wine for a deeper, richer flavor.
- Veggie-loaded stew: Stir in frozen peas, green beans, or corn during the last 30 minutes of cooking for extra color and nutrition.
- Herb twist: Swap thyme and rosemary for Italian seasoning or herbes de Provence for a slightly different flavor profile.
Cooking Notes
- Searing the beef is highly recommended for flavor, but you can skip this step in a pinch and add the beef directly to the crockpot.
- Slow cookers vary in heat; if your stew seems thin, simply leave the lid off for the last 20–30 minutes after adding the slurry to help it reduce.
- If the vegetables are softer than you prefer, add the potatoes and carrots halfway through cooking next time you make the recipe.
Serving Suggestions
- Serve the stew over creamy mashed potatoes, buttered egg noodles, or steamed rice to soak up the delicious gravy.
- Pair with warm crusty bread or dinner rolls for dipping into the rich broth.
- Round out the meal with a simple green salad or roasted green beans for a fresh, bright contrast.
Tips
- Patting the beef dry before searing helps it brown better instead of steaming in the pan.
- Don’t overcrowd the skillet when browning the beef—work in batches so each piece gets a good sear.
- Skim excess fat from the top of the stew before thickening if you prefer a leaner gravy.
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: 780 mg
Frequently Asked Questions
- Can I use a different cut of beef?
Yes. While beef chuck is ideal for stewing, you can also use round or blade roast. Just be sure to cook it long enough for the meat to become tender. - Can I make this recipe ahead of time?
Absolutely. Beef stew reheats very well and often tastes even better the next day. Store it in the fridge for up to 3–4 days or freeze for up to 3 months. - Can I add mushrooms or other vegetables?
Yes. Mushrooms, parsnips, turnips, or peas all work well. Add quick-cooking veggies in the last 30–45 minutes so they don’t get too soft. - How do I thicken the stew without cornstarch?
You can mash some of the potatoes directly in the stew, let it reduce with the lid off for a bit, or stir in a small amount of instant mashed potato flakes.
Conclusion
Crockpot Beef Stew delivers deep, slow-cooked flavor with minimal hands-on time. Tender beef, hearty vegetables, and a savory, spoon-coating gravy come together in one comforting pot that practically cooks itself. Just sear, simmer, and serve for a satisfying meal that feels like a warm hug on even the busiest days.
Print
Crockpot Beef Stew
- Total Time: 8 hours 15 minutes on LOW or 4 hours 15 minutes on HIGH
- Yield: 6 servings 1x
- Diet: Omnivore
Description
This Crockpot Beef Stew is everything you want in a cozy, homey meal: melt-in-your-mouth beef, tender vegetables, and a rich, savory gravy that slowly develops flavor as it simmers. With just a bit of upfront searing, your slow cooker does the rest, delivering a hearty, comforting dinner that’s perfect for busy days, cold nights, or easy Sunday suppers.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Pat the beef cubes dry with paper towels, season generously with salt and pepper, and add to the hot pan.
- Sear the beef on all sides until well browned, about 5–7 minutes. Work in batches if needed to avoid overcrowding the pan. This browning step builds rich flavor for the stew.
- Transfer the browned beef to the crockpot, pouring in any juices from the skillet.
- Add the sliced carrots, diced potatoes, chopped onion, and minced garlic to the crockpot, spreading them evenly around the beef.
- In a separate bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and a pinch more salt and pepper. Pour this mixture over the beef and vegetables in the crockpot.
- Cover and cook on LOW for about 8 hours, or on HIGH for about 4 hours, until the beef is fork-tender and the vegetables are soft.
- If you prefer a thicker stew, whisk the cornstarch and water together in a small bowl to form a smooth slurry. Stir the slurry into the stew, cover, and cook on HIGH for an additional 20–30 minutes, or until the broth has thickened to your liking.
- Taste and adjust seasoning with additional salt and pepper, if needed. Serve hot, garnished with fresh herbs if desired.
Notes
- For the best texture, cut the beef and potatoes into evenly sized pieces so everything cooks at the same rate.
- Use low-sodium beef broth if you prefer more control over the salt level; you can always add more salt at the end.
- The cornstarch slurry is optional—skip it if you like a brothier stew or add more if you prefer an extra-thick gravy.
- This stew tastes even better the next day as the flavors continue to meld; it’s great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 8 hours on LOW or 4 hours on HIGH
- Category: Soup, Stew, Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 95 mg
Keywords: crockpot beef stew, slow cooker beef stew, hearty beef stew, comfort food, easy weeknight dinner