Crockpot Beef Stew is a hearty dinner made with tender beef and vegetables simmered in a rich, savory broth. It’s an easy slow cooker meal with minimal prep and plenty of cozy, homemade flavor.
Serve it with no-knead bread, garlic cheddar biscuits, homemade garlic bread, or a simple green salad.
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Holly’s Recipe Highlights: Crockpot Beef Stew
- Why Make It: Browning the beef and deglazing the skillet adds rich flavor without requiring a long ingredient list.
- Time-Saver: Use pre-cut stew meat and baby potatoes to reduce chopping and peeling.
- Tools: A 6-quart slow cooker and large skillet.
Total Time: 4 Hrs 30 Mins Servings: 8 Cooking Method: Crockpot
Ingredient Notes
- Beef Chuck Roast or Stewing Beef: Chuck roast is my favorite cut for crockpot and classic homemade beef stew because its marbling and connective tissue become perfectly tender when slow-cooked. Cut the beef into evenly sized pieces so they cook at the same rate.
- Flour: A light coating helps the beef develop a rich, golden-brown crust.
- Beef Broth or Stock: Choose lower-sodium broth so you can easily adjust the seasoning to taste at the end.
- Potatoes: Yukon Gold, red, and baby potatoes hold their shape particularly well during slow cooking and can be left unpeeled. If using russets, peel them first, as their skins are thicker.
- Carrots and Celery: Cut them into fairly chunky pieces so they retain their texture and hold up well during the long cooking time.
- Vegetable Juice: Adds tomato flavor, subtle sweetness, and extra depth to the gravy. Tomato juice works well, or substitute additional beef broth with a little tomato paste for a similar effect.
- Frozen Peas: Add them at the very end so they stay bright, fresh, and tender rather than becoming mushy. Replace with frozen mixed veggies or a carrots and peas mixture.
How to Make Crockpot Beef Stew
- Toss the beef in flour, then brown in a skillet, and set aside.
- Sauté the onions in the skillet.
- Add the beef to the slow cooker, along with the veggies (full recipe below).
- Pour the beef broth and seasonings on top. Cook until tender, then thicken with a slurry.
Can’t wait? Cut the cook time in half with my Instant Pot Beef Stew Recipe.
Save Some for Later
- Keep leftovers 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. Then reheat on the stovetop over medium-low heat, stirring occasionally, until heated through.
- The gravy will thicken as it chills, so add a splash of beef broth when reheating if needed.
Slow Cooker Soups for Chilly Nights
Did you enjoy this Crockpot Beef Stew Recipe? Leave a comment and rating below.
Crockpot Beef Stew
Tender beef and chunky vegetables simmer low and slow in a rich, herby gravy. This classic Crockpot beef stew is an easy, comforting dinner made for chilly days.
Equipment
Ingredients
- 2 pounds beef chuck roast or stewing beef, cut into 1-inch chunks
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 3 tablespoons olive oil divided
- 1 yellow onion chopped
- 4 cups beef broth divided, or beef stock *see note
- 3 cups diced potatoes peeled**
- 2 large carrots cut into 1-inch pieces, about 2 cups
- 3 ribs celery cut into 1-inch pieces, about 1 cup
- 1 cup vegetable juice such as V8
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried rosemary or 1 sprig fresh
- ½ teaspoon dried thyme leaves or 2 sprigs fresh thyme
- 2 tablespoons cornstarch
- 2 tablespoons water
- ¾ cup frozen peas
- salt and black pepper to taste
Instructions
- In a medium bowl, combine flour, salt, pepper, and garlic powder. Toss the beef in the flour mixture.
- 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.
- Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pan. Add the onion and cook until tender. Add the onion to the slow cooker.
- 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.
- 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.
- Cook on high for 4 to 5 hours or on low for 8 to 9 hours or until beef is fork tender.
- 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 the peas.
- Cover and cook for 10-15 minutes or until thickened and heated through. Season with salt and pepper to taste.
Video
Notes
- 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.
Nutrition Information
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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This was so good!! Next time I think I’ll add some corn along with the peas. It was close to my Grandma’s stew, which was always a 100/5
What a compliment Noel! I am so glad you enjoyed this recipe.
Hi,
On step #8, do you add the cornstarch mixture and peas after stew is cooked and cook in slow cooker another 10-15 minutes?
Hi Christina, the cornstarch mixture is added in step 7, then the peas are added. Step 8 is after they are added and then you continue to cook for 10-15 more minutes. Hope that explains it! Enjoy!
Lovely recipe, but remove the potatoes before freezing. Potatoes in stew go all mushy and lose their texture when frozen.
Favorite Stew Recipe! Everyone who tries it asks for the recipe and says it’s the best they’ve had. *note* I omit the v8 juice
Some of the best beef stew & biscuits I’ve ever had. This is a comment from my neighbor who I gave leftovers to yesterday as I didn’t finish until 11 o’clock the night before so when you’re doing this, please buy the meat already cut and start early if you’re going to use a slow cooker on high for four hours you still have to add the slurry cook another 15 minutes, etc. etc. awesome stew!!! 5 stars
This is the best beef stew recipe and the only one I use. I only change one thing, I use less rosemary. It’s an overwhelming herb and I don’t care for it. I use it, but less.
It’s Lent. Add some green pepper to the celery and onions to get the Creole Holy Trinity.
That sounds delicious Ronald, If you try it I would love to hear how it turns out!