CrockPot Beef Stew

This post may contain affiliate links. Please read my disclosure policy.

CrockPot Beef Stew is one of my all-time favorite slow cooker meals. It’s filling and delicious with tender chunks of beef, carrots, potatoes and peas (or green beans). When it comes to satisfying comfort food, slow cooker Beef Stew is the ultimate!

To complete the meal, all you really need to do is add in a side of easy buttermilk biscuits or corn bread muffins slathered with butter. Or, serve it with a substantial homemade bread for dipping in the gravy. Everyone will be in heaven!

A white bowl of Crockpot beef stew with a wooden plate underneath it and a slow cooker in the background.

Ingredients for Slow Cooker Stew

Ingredients for this beef stew CrockPot recipe are beef chuck or stew beef, root vegetables like potatoes, carrots and fresh and peas or beans.

The best meat to make beef stew is chuck steak! You’ll have to cut it into cubes yourself. Chuck is a tough, but full-flavored meat that comes from the shoulders and front end of the animal. It is perfect for Crock Pot Beef Stew or pot roast (a similar texture to pork shoulder which is used to make Crock Pot Pulled Pork). It retains its rich, beefy flavor and becomes succulent and fork-tender under the low and slow heat of a crock pot.

Flavorful Slow Cooker Beef Stew: What really makes a stew a stew is the savory herbs, thickened beef broth and seasonings. To give the dish even more complexity, consider making CrockPot beef stew with red wine. Substitute a cup of a hearty dry wine, such as Cabernet Sauvignon or Merlot for a cup of the beef broth and use it to deglaze the pan you used for browning the meat. You could add in some button mushrooms too.

Ingredients for Crockpot beef stew in a slow cooker like potatoes, carrots, celery, beef, and rosemary.

How to Make Beef Stew in Crock Pot

While we love to make a classic stove top beef stew, this easy slow cooker recipe can be left cooking while you go about your day! Crock Pot beef stew comes together in just a few simple steps and the beef gets so tender.

  1. Toss the beef in the flour-garlic powder mixture to coat, and brown in olive oil in batches. Don’t crowd the pan. (You can skip this step but the browning adds great flavor to the stew).
  2. Sauté the onion in the same pan (use a of broth or red wine to help deglaze and add any brown bits to your crock pot).
  3. Add everything to the slow cooker (I use a 6qt crock pot) and cook until the beef is tender. Stir in peas before serving.

How Long to Cook Beef Stew in Crock Pot: Crock Pot beef stew is a set-it-and-forget-it kind of meal. Cook it on high for 4-5 hours, or on low for 8-9 until the meat is tender. You can leave it on warm for an additional hour or so if needed.

To Thicken Beef Stew in the Crock Pot: I use a cornstarch slurry (equal parts cornstarch and water) and add it in at the end. Allow it to cook about 10 minutes after adding the slurry to get rid of any starchy flavor.

A ladle scooping crockpot beef stew to serve it.

We serve beef stew with some crusty bread or homemade dinner rolls for the perfect meal!

Leftover CrockPot Beef Stew

Leftovers will keep about 3-4 days in the fridge.

Can you Freeze Beef Stew: You’ll also be happy to know CrockPot Beef Stew freezes really well, so make plenty for those quick-fix meal nights. Leave about an inch of headspace for expansion in plastic containers, and your stew will keep for four months in the freezer.

More Recipes You’ll Love

4.87 from 15 votes
Review Recipe

Crock Pot Beef Stew

Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 6 servings
Author Holly Nilsson
Course Beef, Main Course, Slow Cooker
Cuisine American
CrockPot Beef Stew is one of my all-time favorite one-pot meals. It’s filling, delicious, the family always loves it, and it’s incredibly easy to prepare in advance. 


  • 2 pounds beef chuck or stewing beef
  • 3 tablespoons flour
  • 1/2 teaspoon garlic powder
  • 3 tablespoons olive oil
  • 1 onion chopped
  • 1 cup vegetable juice such as V8
  • 4 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon thyme or 2 sprigs fresh
  • 1 teaspoon dried rosemary or 1 sprig fresh
  • 3 cups potatoes peeled and cubed
  • 2 cups carrots cut into 1 inch pieces
  • 1 cup celery stalks cut into 1 inch pieces
  • 3/4 cup peas
  • 2 tablespoons cornstarch
  • 2 tablespoons water

avatarFollow Spend with Pennies on Pinterest


  1. Combine flour, garlic powder and salt & pepper to taste. Toss beef in flour mixture.
  2. Brown the beef and onions in olive oil small batches. Add some of the broth to the pan and scrape up any brown bits.
  3. Add all ingredients except peas and cornstarch to a 6QT slow cooker.
  4. Cook on high 4-5 hours or on low 8-9 hours or until beef is tender.
  5. Mix cornstarch with 2 tablespoons water. Stir into the stew a little bit at a time to thicken (you may not need all of the mixture). Add peas.
  6. Cover and cook 10 minutes. Season with salt & pepper.
Nutrition Information
Calories: 480, Fat: 24g, Saturated Fat: 8g, Cholesterol: 104mg, Sodium: 503mg, Potassium: 1622mg, Carbohydrates: 29g, Fiber: 5g, Sugar: 5g, Protein: 36g, Vitamin A: 7545%, Vitamin C: 31.4%, Calcium: 94%, Iron: 7.6%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword crockpot beef stew
Homemade Crockpot beef stew is an easy and flavorful main course that we love pulling our slow cooker out for. It's one of my favorite stew recipes ever! #spendwithpennies #stew #beefstew #crockpotbeefstew #slowcooker #slowcookerbeefstew #easybeefstew
Homemade Crockpot beef stew is an easy and flavorful main course that we love pulling our slow cooker out for. It's one of my favorite stew recipes ever! #spendwithpennies #stew #beefstew #crockpotbeefstew #slowcooker #slowcookerbeefstew #easybeefstew

More Recipes You'll Love

About the author


pinterest facebook twitter instagram

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

Latest & Greatest Dishes

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. Hi!! Broth taste great but the meat is tough. I checked and it’s fully cooked but has only been cooking for 3.5 hrs on high. Should I cook it longer? Otherwise it’s great!!

  2. Made this yesterday & it was so delicious! Only thing I did different was I didn’t have any vegetable juice so I replaced it with 1 cup red cooking wine. I didn’t use the thyme & I used frozen green beans in place of peas. I added the green beans the last hour of cooking! My husband & I loved the recipe & this will be the only one I use when making beef stew in the crockpot!

  3. I made this exactly as per the recipe and was delicious!!!
    This will now be my go to stew.
    Thank you for sharing this with us!

  4. I’ve tried quite a few Crock Pot beef stew recipes over the years, but this one is clearly the best of the bunch. While most of the ingredients would be the same in each recipe, either some of the spices or maybe the addition of the wine made a huge difference in taste. This one’s definitely a keeper, so thank you for posting it.

  5. Thank You Holly for your recipe, I used it as my starting point. I made a few changes and share them with you and everyone else.
    3 lbs. legendary beef chuck roast cubed
    1/2 cup flour combined with 1 teaspoon cayenne and black pepper each
    Placed in 1 gallon freezer bag flour mixture and beef, seal and shake.
    Put 2 cups Bold and spicy Heinz BBQ sauce and 1/2 cup water in slow cooker.
    Brown the meat and add to cooker in batches, turn on cooker when done.
    Chop 2 small white onions, 1 and 1/2 teaspoon minced garlic a bell pepper and a Anaheim pepper.
    Saute all in the same cast iron pan that I browned beef in. (i used 1/2 cup evoo for beef).
    Add all in pan to slow cooker and 4 cups beef broth.
    Add 2 cups baby carrots.
    Peel and cube 4 Idaho potatoes, add to cooker.
    Add thyme and sage ( I was out of rosemary ).
    Place the 6 quart full slow cooker on high.
    I cooked Famous Dave’s corn bread in a 9 inch round glass dish.
    Cost ~ $24.00
    Servings 8
    Serving size 3/4 quart or stew, one slice corn bread
    Each dinner costs $3.00 to make, I froze 4, ate one, and put 3 in fridge.
    Although very tasty 9/10; next time I will prepare potatoes before veggies and use rosemary.
    My version adds a little kick to your base, without taking away from traditional beef stew.
    I like very hot and spicy food, and would use my go to Habanero pepper instead of bell and Anaheim peppers. Between 4 and 8 of them and green beans.
    Dave S in Wisc. Small business Sat. 2019

  6. This was so, so delicious. I have been searching for a beef stew recipe that I love since losing a wonderful recipe years ago. This one is it. I am so thrilled, thank you Holly!
    For anyone wondering, I omitted the V8 but did put one vegetable bouillon instead; I also added a quarter of a packet of French onion soup mix and used 2 cans beef consommé and 2 cups water mixed with Knorr’s jelly beef bouillon. DELISH!

  7. Nice recipe! !! I added a liberal splash of red wine and at the end I added a small can of whole kernel corn (along with the small can of peas) – came out great! Thanks !!

    1. While I’ve never tried it Joann, I think it would work. I’d suggest adding the frozen veggies about two hours before the stew will be done, but you may need to cook them a little more or less depending on the vegetables.

  8. My family and I love this beef stew! It’s a no-fuss, easy to follow recipe that works well for my busy family. I’ve made this twice now and it was great each time. The first time I followed the recipe as written except I omitted the garlic powder because we don’t like the taste. The second time I made it (again minus the garlic powder) and minus the V8 juice because I didn’t have any on hand. To me the stew didn’t taste any different without it, and with the cornstarch & water mixture at the end the texture was still stew like. Thanks for a great recipe!

  9. Delicious! I’ve tried probably a dozen or so beef stew recipes over the years – this has been the best by far. Followed it to the letter EXCEPT the celery – not a fan. Delicious without. Thanks for the recipe – deleting all my previous attempts.

    1. Hi Bonnie, The V8 juice adds flavor to the soup as well as create that stew-like texture. We have only made the recipe as listed if you try it without vegetable juice let us know how it turns out. Enjoy!

  10. Would this be okay if cooked longer? I would love to make it while at work, which would mean it’s in the crockpot 7am-5pm.

    1. If possible, set your Crock Pot to keep warm after the appropriate cook time, but if that is not possible, I’m sure this will be just fine Ashley. Enjoy!

      1. Hi Shawn, it gets added in Step 3 with all remaining ingredients (except peas). It adds flavor to the soup as well as create that stew like texture. Enjoy!

  11. I have never been a fan of beef stew, but the picture looked good and I was trying out new recipes I could make in a crockpot and also freeze, so I gave this a shot last night. It was AMAZING!!! My husband (who also isn’t usually a fan of beef stew) and I both LOVED it! The meat was delicious and tender, the veggies were thoroughly cooked, but firm and the gravy/sauce was delicious! I followed your tip of replacing 1 cup of the broth with Merlot (got the cheapest Walmart had). I think that added some of the great flavor. My husband even went back for thirds and talked about it again this morning! I am definitely saving this recipe for the future! Thanks for sharing.

  12. Made this tonight and it was delicious everyone loved it will do again next winter as it’s coming into our Spring here in Australia but you never know very possible a craving could come upon us anytime.


  13. This looks delicious but I’m wondering if the potatoes and carrots will get too soft and turn out mushy when they are cooked for such a long time. Thanks!

  14. If you freeze the beef stew, won’t the potatoes get mushy ?
    Also, what are the re heating instructions, etc.

    Thank you for another great recipe.

    1. The potatoes do soften but I don’t find they get mushy. I usually defrost in the fridge overnight and then heat on the stove top over medium heat until warm. Enjoy Grace!