Crockpot Beef Stew

I love making Crockpot Beef Stew when I want a deeply comforting meal that practically cooks itself. The slow simmering process transforms simple ingredients into tender beef, hearty vegetables, and a rich, flavorful broth that feels warm and satisfying.

Why You’ll Love This Recipe

I appreciate how effortless this recipe is to prepare. I can add everything to the crockpot in the morning and come back hours later to a perfectly cooked stew. I enjoy how the beef becomes incredibly tender while the potatoes and carrots soak up all the savory flavor. It’s one of my favorite meals for chilly days or whenever I want something cozy and filling.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 pounds beef stew meat, cut into chunks
3 tablespoons all-purpose flour
2 tablespoons olive oil
4 cups beef broth
3 medium potatoes, chopped
3 carrots, sliced
2 celery stalks, chopped
1 small onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt to taste
Black pepper to taste

Directions

I start by tossing the beef stew meat with flour, salt, and black pepper until lightly coated. In a large skillet over medium-high heat, I heat the olive oil and brown the beef on all sides. This step adds extra flavor, so I try not to skip it.

I transfer the browned beef to the crockpot. I add the chopped potatoes, carrots, celery, onion, and garlic.

In a small bowl, I whisk together the beef broth and tomato paste until smooth, then pour it over the meat and vegetables. I sprinkle in the thyme and rosemary and add the bay leaves.

I cover and cook on low for 7–8 hours or on high for 4–5 hours, until the beef is tender and the vegetables are cooked through.

Before serving, I remove the bay leaves and taste the stew, adjusting the seasoning with additional salt and black pepper if needed.

Servings and Timing

I find this recipe serves 6 people generously.

Preparation time: 20 minutes
Cooking time: 7–8 hours on low or 4–5 hours on high
Total time: approximately 7–8 hours 20 minutes

Variations

I sometimes add peas during the last 30 minutes of cooking for extra color and sweetness. When I want deeper flavor, I stir in a splash of Worcestershire sauce or a small amount of red wine. I also enjoy adding mushrooms for additional heartiness.

Storage/Reheating

I store leftover stew in an airtight container in the refrigerator for up to 4 days. I reheat it gently on the stovetop over medium-low heat or in the microwave, stirring occasionally. This stew also freezes well for up to 3 months. I thaw it overnight in the refrigerator before reheating.

FAQs

Do I have to brown the beef first?

I prefer browning the beef because it adds richer flavor, but I can skip the step if I’m short on time.

How do I thicken the stew if it’s too thin?

I mix a tablespoon of cornstarch with a little cold water and stir it into the stew during the last 30 minutes of cooking.

Can I use different vegetables?

Yes, I sometimes add parsnips, green beans, or turnips depending on what I have available.

What cut of beef works best?

I like using chuck roast cut into chunks because it becomes very tender during slow cooking.

Can I make this ahead of time?

Yes, I often make it a day in advance since the flavors deepen even more after resting overnight in the refrigerator.

Conclusion

I love how Crockpot Beef Stew turns simple ingredients into a rich and hearty meal with very little effort. The tender beef, flavorful broth, and comforting vegetables make it one of my favorite slow-cooked dinners. It’s a dependable, cozy recipe that always satisfies.

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