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!

Crock Pot Beef stew served in a bowl

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 Crock Pot Beef stew ready to be cooked in the slow cooker

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.

Crock Pot Beef stew being ladeled out of a slow cooker

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.

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Crock Pot Beef stew served in a bowl with a wood plate and a spoon
4.93 from 379 votes↑ Click stars to rate now!
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Crock Pot Beef Stew

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. 
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 6 servings


  • 2 pounds beef chuck or stewing beef
  • 3 tablespoons flour
  • ½ 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
  • ½ 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
  • ¾ cup peas
  • 2 tablespoons cornstarch
  • 2 tablespoons water


  • Combine flour, garlic powder and salt & pepper to taste. Toss beef in flour mixture.
  • Brown the beef and onions in olive oil small batches. Add some of the broth to the pan and scrape up any brown bits.
  • Add all ingredients except peas and cornstarch to a 6QT slow cooker.
  • Cook on high 4-5 hours or on low 8-9 hours or until beef is tender.
  • 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.
  • Cover and cook 10 minutes. Season with salt & pepper.


4.93 from 379 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Serving: 2cups | Calories: 480 | Carbohydrates: 29g | Protein: 36g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 503mg | Potassium: 1622mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7545IU | Vitamin C: 31.4mg | Calcium: 94mg | Iron: 7.6mg

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

Course Beef, Main Course, Slow Cooker
Cuisine American

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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!
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    1. Hi Jenna, for best results we recommend defrosting prior to adding to this recipe. That way you can toss in the flour mixture and brown before adding to the crockpot.

    1. I haven’t tried doubling this recipe but it does take up most of the slow cooker so I can’t say for sure if it would fit. A slow cooker performs best at a maximum of 3/4 full. It is possible for you to divide it between two slow cookers?

      1. Best crock pot stew! That pretty much sums it up.

        I’ve made it twice and the second time I added:
        -minced garlic to pot (I add about a tablespoon but go crazy)
        -Substitute veg juice for Mr. & Mrs. T Bloody Mary mix
        -1 cup red wine
        -Half tablespoon of smoked paprika

        Made 3-4 beef chunks about 2×3” with an extra crispy sear. Then smaller chunks with light sear for the rest.

        It’s my families favorite winter meal now!5 stars

  1. Today is the second time I’ve made this. Made it about 1 1/2 months ago when we had a friend visiting. She’s a picky eater and absolutely loved it as my husband and I did too! It makes a lot for the two of us so I plan to freeze half for later. Love this very easy to make recipe and do recommend it. It’s very easy to substitute veggies, juice etc that you like. I love Spend With Pennies site!5 stars

  2. This is the best beef stew I’ve ever had! I did substitute 1/2 can tomato soup and 1/2 can of water since I didn’t have any V8 juice. Turned out so delicious!!
    Thank you!!5 stars

  3. It was good !
    I didn’t brown the meat or anything ~ I never do before the crockpot ~ as it’s not necessary .
    I coated the beef with 1/2c flour & a dash of cornstarch in the pot then everything else went on top
    I love the flavours of the veg juice and worc sauce !
    I added a cup of red wine and a lot of fresh garlic !
    I stirred in frozen peas and fresh mushrooms for the last hour
    Cooking time for me was only 5 hours on LOW ~ soft veggies & thick gravy ~ delish !4 stars

  4. Hi, can I add some barley to this, and if so how much would you suggest ? I say your other recipe, but would like to try and add some to this.

  5. This may be my fault. I did the high setting and the beef was tough. The sauce never thickened, even with adding more cornstarch and water. The taste was delicious. I will try the low setting next time and cook it longer3 stars

    1. Sorry to hear that, Patty. If it was still tough, it may have needed additional cooking time or the chunks of beef may have been too large. If you try again on the low setting we would love to hear how it turns out!

  6. This sounds insanely good! Looks beautiful too. which does wonders for a nice steak, so I’m sure the gremolata is indeed a great addition.5 stars

  7. I’ve tried making beef stew before and always failed. Either the beef came out tough, the vegetables still crunchy, the list goes on. I’m so happy to say this recipe changed that! Follow the instructions exactly as written and this turns out perfect. Cooked for low on 7 hours and added two tablespoons of tomato paste with the rest of the ingredients at the beginning as I like mine with extra tomato flavor. Had a bowl at 6.5 hours and it was PERFECT. Make this! You will not be disappointed5 stars

  8. This beef stew was fantastic. I did leave out the peas and used tomato juice instead of V-8. My preference and I made it, sooo. I cooked it on low for 7 hours. The vegetables were perfect. Not mushy but very tender and the meat was fall apart good. It’s a keeper. Thanks.5 stars

  9. Best beef stew and easy to make! Followed suggestion to use 1 cup Cabernet Sauvignon for 1 of the cups of broth. Yummy with crusty French rolls.5 stars

    1. So glad you enjoyed it, Teri! Serving it with crusty French rolls sounds like the perfect combination.

  10. Very good beef stew. When I made it, I didn’t have vegetable juice. I used a can of tomato soup and it was delicious. It’s a great fall and winter dish. I will make this often.5 stars

  11. AMAZING!!!!
    Made this stew today. Followed the recipe for the most part. Didn’t measure the amount of veggies and just eyeballed it. Also added a cube of dorot frozen garlic to the onions while cooking them. Deglazed with red wine. Added a little bit of creole seasoning, but not much.

    The richness of the broth is next level. So deep and has a nice velvety texture. It’s exactly what I was hoping for when making a stew. So perfect for the rainy night.

    I personally hate V8, but trusted the recipe and I think it’s a difference maker in the best of ways. My mom is coming over tomorrow and I am gonna give her some to take home. If she approves, this will be a 6 star recipe.

    Thanks for this recipe, I will definitely be making this all winter. And also summer. It’s always stew season when it is this good.5 stars

    1. Hello friends, my name is Dub and I am a soupaholic. (Hi Dub!). It’s been 12 days since I made this recipe, but today I relapsed. I know, I know. 12 days isn’t much, but it felt like and eternity and I couldn’t help myself.

      Again followed the recipe to a tee(this time I even measured the veggies). I did however switch to a 60 day bottle aged worcestershire sauce from savory spice(no affiliation, it’s just REALLY good) and used a little more creole seasoning as well as the addition of 1 tsp Spanish smoked paprika.

      This batch was even better than the last. This recipe is basically perfect as is (BTW my mom approved, so it’s officially 6 star) but also leaves a little wiggle room for personalization. Thanks again for this recipe, can’t wait to blow my in laws mind’s when I give them the leftovers. I no longer search for recipes for beef stew. This is the one.

  12. Recipe is SUPER delicious! Thank you for sharing! In the nutrition facts, it does not show a serving amount, do you know if a serving is 1 cup or more?5 stars