I love making this crockpot beef stew when I want something hearty, comforting, and incredibly easy to prepare. Slow cooking allows the beef to become melt-in-my-mouth tender while the vegetables soak up all the rich, savory flavors. It’s the kind of meal I rely on during busy weeks because the slow cooker does most of the work for me.
Why You’ll Love This Recipe
I love this recipe because it requires very little hands-on time. I simply prep the ingredients, add everything to the crockpot, and let it slowly transform into a thick, flavorful stew.
I also appreciate how budget-friendly it is. Using simple cuts of beef and everyday vegetables, I can create a filling meal that feeds the whole family.
The flavors deepen beautifully as it cooks, and I always find it tastes even better the next day. It’s cozy, satisfying, and perfect for colder evenings or when I want a no-fuss dinner.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 pounds beef chuck, cut into 1-inch cubes 1/4 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon paprika 3 tablespoons olive oil 4 cups beef broth 1 tablespoon Worcestershire sauce 1 tablespoon tomato paste 4 medium carrots, sliced 3 medium potatoes, peeled and cubed 3 celery stalks, sliced 1 medium yellow onion, chopped 3 cloves garlic, minced 1 teaspoon dried thyme 1 teaspoon dried rosemary 2 bay leaves 1 cup frozen peas
directions
I start by placing the beef cubes in a large bowl and tossing them with the flour, salt, pepper, and paprika until they are evenly coated.
In a large skillet over medium-high heat, I heat the olive oil and brown the beef in batches. I do not overcrowd the pan because I want a good sear on each piece. Once browned, I transfer the beef to the crockpot.
Next, I add the carrots, potatoes, celery, onion, and garlic on top of the beef. I pour in the beef broth, Worcestershire sauce, and tomato paste, then sprinkle in the thyme and rosemary. I add the bay leaves last.
I cover and cook on low for 8 hours or on high for 4 to 5 hours, until the beef is tender and the vegetables are soft.
About 30 minutes before serving, I stir in the frozen peas and let them heat through. Before serving, I remove the bay leaves and taste to adjust seasoning if needed.
Servings and timing
I typically get about 6 servings from this recipe.
Prep time: 20 minutes Cook time: 8 hours on low or 4 to 5 hours on high Total time: Approximately 8 hours 20 minutes
Variations
I sometimes swap the potatoes for sweet potatoes when I want a slightly sweeter flavor.
If I want a thicker stew, I mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in during the last 30 minutes of cooking.
For extra richness, I occasionally add a splash of red wine along with the beef broth.
When I want to add more vegetables, I include mushrooms or parsnips for extra depth and texture.
storage/reheating
I store leftover stew in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop, so I find it tastes even better the next day.
For longer storage, I freeze the stew in freezer-safe containers for up to 3 months. I let it thaw overnight in the refrigerator before reheating.
To reheat, I warm it on the stovetop over medium-low heat, stirring occasionally, until heated through. I can also reheat individual portions in the microwave in 1-minute intervals, stirring between each interval.
FAQs
Can I put raw beef directly into the crockpot?
I can, but I prefer browning the beef first because it adds much more flavor and depth to the stew.
What is the best cut of beef for crockpot stew?
I find that beef chuck works best because it becomes tender and flavorful after slow cooking.
Can I make this stew ahead of time?
Yes, I often make it a day ahead. I store it in the refrigerator and reheat it gently before serving.
How do I thicken the stew if it is too thin?
If it seems too thin, I mix a cornstarch slurry and stir it in during the last 30 minutes of cooking, allowing it to thicken properly.
Can I cook this on high instead of low?
Yes, I can cook it on high for 4 to 5 hours, but I find the texture is best when I cook it slowly on low for the full 8 hours.
Conclusion
I always turn to this crockpot beef stew when I want a simple, hearty, and comforting meal. The slow cooking process creates deep, rich flavors with minimal effort on my part. It’s reliable, satisfying, and perfect for feeding a family or preparing meals ahead for the week.
A hearty and comforting crockpot beef stew made with tender beef chuck, wholesome vegetables, and rich savory broth, slow-cooked to perfection for an easy and satisfying family meal.
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
3 tablespoons olive oil
4 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
4 medium carrots, sliced
3 medium potatoes, peeled and cubed
3 celery stalks, sliced
1 medium yellow onion, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1 cup frozen peas
Instructions
Place the beef cubes in a large bowl and toss with flour, salt, pepper, and paprika until evenly coated.
Heat olive oil in a large skillet over medium-high heat and brown the beef in batches without overcrowding. Transfer browned beef to the crockpot.
Add carrots, potatoes, celery, onion, and garlic on top of the beef.
Pour in beef broth, Worcestershire sauce, and tomato paste. Sprinkle with thyme and rosemary, then add bay leaves.
Cover and cook on low for 8 hours or on high for 4 to 5 hours, until beef is tender and vegetables are soft.
About 30 minutes before serving, stir in frozen peas and allow them to heat through.
Remove bay leaves, adjust seasoning if needed, and serve warm.
Notes
For a thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in during the last 30 minutes of cooking.
Sweet potatoes can be substituted for regular potatoes for a slightly sweeter flavor.
Add a splash of red wine with the broth for extra richness.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
