This Crockpot Beef Stew is the kind of cozy dinner that makes the whole house smell amazing. Tender chunks of beef, potatoes, carrots, onions, and peas slowly cook in a rich, savory broth until everything is fork-tender and comforting.
It is an easy slow cooker beef stew that requires very little hands-on time, making it perfect for busy weeknights, chilly weekends, and family dinners. Serve it with crusty bread or warm dinner rolls for a hearty meal everyone will love.
Why You’ll Love This Crockpot Beef Stew
- Easy slow cooker dinner with simple ingredients
- Beef becomes tender and flavorful during slow cooking
- Packed with potatoes and vegetables
- Great for busy weeknights
- Perfect cozy comfort food for fall and winter
- Makes excellent leftovers
- Freezer-friendly
- No complicated cooking techniques required
Ingredients
For the Beef Stew
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 1/3 cup all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 medium carrots, peeled and sliced
- 1 1/2 pounds Yukon Gold potatoes, cut into chunks
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 cup frozen green peas
Optional Garnish
- Fresh parsley, chopped
- Freshly cracked black pepper
Ingredient Notes
Beef: Beef chuck roast is ideal because it becomes tender and flavorful during slow cooking.
Potatoes: Yukon Gold potatoes hold their shape well while becoming creamy inside. Russet potatoes can also be used.
Carrots: Cut the carrots into fairly large pieces so they don’t become overly soft.
Beef broth: Use a good-quality beef broth for a richer stew base.
Tomato paste: Adds depth and a subtle savory sweetness.
Worcestershire sauce: Gives the broth extra savory flavor.
Peas: Add frozen peas near the end so they retain their color and texture.
How to Make Crockpot Beef Stew
1. Prepare the Beef
Place the beef cubes in a large bowl.
Add the flour, salt, and black pepper. Toss until the beef is evenly coated.
2. Brown the Beef
Heat the olive oil in a large skillet over medium-high heat.
Add the beef in batches and brown it on several sides, about 2–3 minutes per side.
You don’t need to cook the beef through at this point. Browning simply develops extra flavor.
Transfer the browned beef to the crockpot.
3. Add the Vegetables
Add the diced onion, minced garlic, carrots, and potatoes to the crockpot with the beef.
Spread everything into an even layer.
4. Make the Stew Liquid
In a bowl, whisk together:
- Beef broth
- Tomato paste
- Worcestershire sauce
- Dried thyme
- Dried rosemary
Pour the mixture over the beef and vegetables.
Add the bay leaves.
5. Slow Cook
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours.
The stew is ready when the beef is fork-tender and the potatoes and carrots are cooked through.
6. Add the Peas
About 15 minutes before serving, stir in the frozen peas.
Cover and let them heat through.
Remove the bay leaves before serving.
7. Serve
Ladle the hot beef stew into bowls and garnish with fresh parsley and a little freshly cracked black pepper.
Serve with crusty bread, biscuits, or dinner rolls.
Tips for the Best Crockpot Beef Stew
Use beef chuck
Chuck roast has enough marbling to stay flavorful and become tender during long cooking.
Don’t overcrowd the skillet
When browning the beef, work in batches. Crowding the pan can cause the beef to steam instead of brown.
Cut vegetables evenly
Try to keep the potatoes and carrots relatively similar in size so they cook evenly.
Don’t skip the browning step
While you can technically add raw beef directly to the crockpot, browning it first adds a deeper, richer flavor.
Add peas at the end
Frozen peas only need a short amount of time to warm through.
Let the stew rest
After cooking, let the stew sit for about 5–10 minutes before serving. This allows the flavors to settle.
Variations
Crockpot Beef Stew with Mushrooms
Add 8 ounces of sliced mushrooms along with the other vegetables.
Beef Stew with Green Beans
Replace some of the peas with fresh or frozen green beans.
Spicy Beef Stew
Add 1/4 teaspoon of red pepper flakes for a little heat.
Gluten-Free Beef Stew
Use gluten-free flour or cornstarch instead of regular all-purpose flour, and verify that your Worcestershire sauce and beef broth are gluten-free.
Extra-Rich Beef Stew
Replace 1 cup of the beef broth with additional beef stock for a richer stew base.
How to Store
Allow the stew to cool before transferring it to an airtight container.
Store in the refrigerator for up to 4 days.
Reheat individual portions in the microwave or gently reheat the stew in a saucepan over medium-low heat.
If the stew becomes too thick after refrigeration, add a splash of beef broth while reheating.
Can You Freeze Crockpot Beef Stew?
Yes. Allow the stew to cool completely, then transfer it to freezer-safe containers.
Freeze for up to 3 months for the best quality.
Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
What to Serve with Beef Stew
Crockpot Beef Stew is hearty enough to serve on its own, but these sides are especially good:
- Crusty French bread
- Homemade dinner rolls
- Garlic bread
- Buttermilk biscuits
- Simple green salad
- Roasted vegetables
- Mashed potatoes
Frequently Asked Questions
Can I put raw beef directly into the crockpot?
Yes. However, browning the beef first gives the finished stew a deeper, more developed flavor.
Can I make this beef stew on HIGH?
Yes. Cook it on HIGH for approximately 4–5 hours, checking that the beef is tender before serving.
Why is my crockpot beef stew watery?
Slow cookers retain a lot of moisture. If your stew is thinner than you’d like, remove the lid near the end and let some excess liquid evaporate. You can also thicken it with a cornstarch slurry.
How do I thicken beef stew?
Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Stir it into the hot stew and allow it to cook for several minutes until thickened.
What is the best beef for slow cooker stew?
Beef chuck roast is one of the best choices because its connective tissue breaks down during slow cooking, producing tender pieces of beef.
Can I prepare the ingredients the night before?
Yes. You can chop the vegetables and prepare the beef ahead of time. Keep everything refrigerated until you’re ready to start cooking.
Recipe Card
Crockpot Beef Stew
Prep Time: 25 minutes
Cook Time: 7–8 hours LOW
Total Time: About 7 hours 25 minutes
Servings: 6
Ingredients
- 2 pounds beef chuck roast, cubed
- 1/3 cup all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 4 carrots, sliced
- 1 1/2 pounds Yukon Gold potatoes, cubed
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 cup frozen peas
Instructions
- Toss beef with flour, salt, and pepper.
- Brown the beef in olive oil in batches.
- Transfer beef to the crockpot.
- Add onion, garlic, carrots, and potatoes.
- Whisk together beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary.
- Pour the mixture into the crockpot and add bay leaves.
- Cook on LOW for 7–8 hours or HIGH for 4–5 hours.
- Stir in frozen peas during the final 15 minutes.
- Remove bay leaves.
- Garnish with parsley and serve hot.