Slow cooker beef stew is a cozy (and easy!) meal.
This crockpot beef stew recipe is chock full of tender chunks of beef and hearty root veggies all slow-cooked in a rich and meaty broth.
This crock pot beef stew is an all-in-one meat and veggie meal. It has great flavor and is designed specifically for the slow cooker. I make this beef stew if using the stovetop.
- Flavor: This beef stew has a rich brown gravy and lots of veggies for a homestyle stew the whole family will love.
- Technique: Sear the beef to add extra flavor—do this in batches because if you overcrowd the pan, you won’t get a good sear.
- Ingredient Tip: Use chuck roast if possible for the most tender beef.
- Swaps: You can use other root vegetables in addition to or instead of those called for in this recipe.
- Serving suggestions: You can skip the potatoes in the stew and spoon it over mashed potatoes.
Ingredients Tips for Crock Pot Beef Stew
- Beef: For the most tender results, use cubed chuck roast. Stewing beef, which is usually trimmings from steak, can also be used.
- Vegetables: Onion, carrots, and celery add great flavor.
- Potatoes: Potatoes slightly thicken the broth and make it this stew hearty and filling. Waxy potatoes (like red, Yukon gold, or baby potatoes) hold their shape better than russets, but either can be used.
- Broth: This beefy and flavorful broth is the foundation of crockpot beef stew – use beef stock or broth. You can substitute one cup of broth for dry red wine for a boost of flavor—try Merlot or Cabernet Sauvignon. Add it to the pan in Step 4 to deglaze it.
- Vegetable juice: Vegetable juice adds a flavor boost without making the broth too tomato-forward. It can be replaced with a reduced sodium version or bloody mary mix.
How to Make Crockpot Beef Stew
- Brown seasoned beef in a skillet, transfers to the crockpot and cook onion before adding it in.
- Deglaze the skillet with broth or wine, pour into the crockpot, and add the remaining ingredients except peas (full recipe below).
- Cook until beef is tender, stir in a cornstarch slurry to thicken, then add peas and heat through.
Season with salt and pepper to taste.
Holly’s Helpful Hints
- Instead of a cornstarch slurry, you can thicken crockpot beef stew with potato flakes.
- If prep time is short, toss in a bag of frozen vegetable medley in Step 5.
Storing Leftover Stew
Leftover slow cooker beef stew can be kept in an airtight container in the refrigerator for up to 4 days or frozen in zippered bags for up to 4 months.
Thaw overnight in the refrigerator and reheat on the stovetop. Feel free to toss in any extra veggies from the fridge!
Crockpot Comfort in a Bowl
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Crockpot Beef Stew
This Crockpot beef stew is a cozy, flavorful dish with tender beef, hearty veggies, and rich gravy, perfect for any chilly day.
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In a medium bowl, combine flour, 1 teaspoon of salt, ½ teaspoon of black pepper, and garlic powder. Toss the beef in the flour mixture.
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In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the beef and brown in batches, about 2 minutes per side. Place the beef in the bottom of a 6-quart slow cooker.
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Reduce the heat to medium and add 1 tablespoon of olive oil to the pan. Add the onion and cook until tender. Add the onion to the slow cooker.
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Add 1 cup of beef broth (or red wine per the recipe notes below) to the skillet and scrape up any brown bits with a spatula.
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Add the broth to the slow cooker along with the remaining 3 cups of broth, potatoes, carrots, celery, vegetable juice, Worcestershire sauce, rosemary, and thyme.
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Cook on high for 4 to 5 hours or on low for 8 to 9 hours or until beef is fork tender.
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In a small bowl, stir together cornstarch with 2 tablespoons of water. Add to the stew a little bit at a time to thicken (you may not need all of the cornstarch mixture.) Stir in peas.
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Cover and cook for 10-15 minutes or until thickened and heated through. Season with salt & pepper to taste.
- Browning: Brown the beef in small batches without overcrowding the pan. If the pan is too full, the beef will steam instead of browning. Browning the beef adds extra flavor to the stew.
- Broth: 1 cup of red wine can be substituted for 1 cup of beef broth. If using red wine, add it to the pan after searing the beef to deglaze. Let it simmer in the pan for about 1 minute before adding it to the slow cooker.
- Peas/Beans: If you add fresh green beans in place of peas, they will need about 45 minutes to cook. Frozen peas just need to be heated through, they can be added during the last 10 minutes of cooking.
- Potatoes: Any variety of potato can be used in this recipe. Red potatoes, Yukon golds, or baby potatoes do not require peeling and hold their shape better. Baking or russet potatoes should be peeled.
- Leftovers: Leftover beef stew can be stored in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 4 months. Thaw overnight in the refrigerator and reheat on the stovetop.
Serving: 2cups | Calories: 372 | Carbohydrates: 25g | Protein: 27g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 714mg | Potassium: 1181mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3453IU | Vitamin C: 33mg | Calcium: 57mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Main Course
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