Name: Crockpot Beef Stew
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
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)

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.

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

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

oil , broth , potatoes , flour , rosemary , garlic powder , thyme , vegetable juice , chuck roast , vegetable juice , peas , Worcestershire sauce , onion , cornstarch , carrot and celery with labels to make Crockpot Beef Stew

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

cooking beef to make Crock Pot Beef Stew

Toss the beef in flour, then brown in a skillet, and set aside.

browning the onions in the pot for Crock Pot Beef Stew

Sauté the onions in the skillet.

adding ingredients to pot to make Crock Pot Beef Stew

Add the beef to the slow cooker, along with the veggies (full recipe below).

adding broth and seasonings to ingredients to make Crock Pot Beef Stew

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.

Brown in Batches: Give the beef plenty of space in the skillet. Crowding traps moisture and prevents a good brown crust from forming.
Save the Browned Bits: Deglazing the skillet captures all those flavorful browned bits that would otherwise be left behind in the pan.
Give Tough Meat More Time: If the chuck is still tough, keep cooking it. For slow-cooked beef, tenderness is a better indicator of doneness than the clock alone.
Thicken Gradually: Stir in the cornstarch slurry a little at a time, allowing the gravy to thicken before adding more. This helps you achieve the right consistency without making it too thick.

bowl of Crock Pot Beef Stew with crockpot in the back

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.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

pot full of Crockpot Beef Stew with writing

Crockpot Beef Stew in the pot and plated with a title

Pin Facebook Tweet Yummly Email

Categories:

Beef, Main Dishes, Recipes, Slow Cooker, Soups & Stews

Recipes You'll Love

Crock Pot Mac and Cheese

Thanksgiving

Crock Pot Chicken and Dumplings

Chicken

Crock Pot Pork Chops (with gravy)

Slow Cooker

Slow Cooker Salisbury Steak

Slow Cooker

About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of the best selling cookbook “Everyday Comfort,” which delivers hearty, home-cooked meals designed for real life.
See more posts by Holly