CrockPot Beef Stew is a favorite slow cooker meal.

This hearty slow cooker beef stew recipe cooks tender chunks of beef, carrots, and potatoes in rich brown gravy.

crockpot beef stew in a slow cooker garnished with parsley

Ingredients for Crockpot Beef Stew

Beef The best beef for beef stew is chuck steak or chuck roast. Chuck is a flavorful cut of beef from the shoulder and front end of the animal. If you don’t have chuck, stew meat works well in this recipe too.

Broth – Use regular beef broth or beef stock (not reduced sodium) for the best results. The broth or gravy in this recipe adds vegetable juice (like V8), rosemary, and thyme. Replace the vegetable juice wiht 2 tablespoons of tomato paste if desired.

Vegetables This crockpot stew recipe uses carrots, potatoes, and celery. Any variety of potatoes can be used, red potatoes or Yukon golds do not require peeling. You can add extra vegetables like turnips or mushrooms if you’d like.

Flavor Boost

While it’s optional, red wine adds great flavor to this beef stew recipe. Replace one cup of beef broth with dry red wine, such as Cabernet Sauvignon or Merlot and use it to deglaze the pan you used for browning the meat.

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

How to Make Crockpot Beef Stew

I love a classic beef stew recipe, but the slow cooker makes it easy to prepare ahead of time and lets it cook while I’m going about my day.

  1. Brown Beef: Toss the beef in the flour-garlic powder mixture to coat per the recipe below, and brown in batches. Don’t crowd the pan.
  2. Soften Onion: Sauté the onion in the same pan. Use a bit of broth or red wine to help deglaze and add any brown bits to the crock pot.
  3. Slow Cook: Add everything to the slow cooker (I use a 6qt crockpot) and cook until the beef is tender. Stir in peas before serving.

Ladle this beef stew into bowls and serve with crusty bread or homemade dinner rolls.

Crock Pot Beef stew being ladeled out of a slow cooker
How Long to Cook Beef Stew in a Crock Pot?

This is the best slow cooker beef stew recipe since it’s a set-it-and-forget-it meal. Cook it on high for 4-5 hours or on low for 8-9 until the meat is tender. If needed, you can leave it on warm for an additional hour or so.

How to Thicken Beef Stew in the Crock Pot?

I use a cornstarch slurry (equal parts cornstarch and water) and add it at the end. Allow it to cook for about 10 minutes after adding the slurry to remove any starchy flavor.

Can You Freeze Beef Stew?

Crock Pot 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 the stew will keep for 4 months in the freezer.

Slow Delicious Beef Recipes

Chunks of chuck roast are delicous when cooked low and slow until fork tender. Here are a few other favorite recipes.

Did your family love this Crockpot Beef Stew recipe? Leave us a rating and a comment below!

Crockpot Beef Stew in the pot
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Beef Stew in the Crockpot

Enjoy slow cooked flavor from tender chunks of beef, veggies, and potatoes in a robust broth.
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 8 servings
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Ingredients  

  • 2 pounds beef chuck roast or stewing beef
  • 3 tablespoons all-purpose flour
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 tablespoons olive oil
  • 1 yellow onion chopped
  • 4 cups beef broth *see note
  • 3 cups potatoes peeled* and cubed
  • 2 cups carrots cut into 1 inch pieces
  • 1 cup celery cut into 1 inch pieces
  • 1 cup vegetable juice such as V8
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried rosemary or 1 sprig fresh
  • ½ teaspoon thyme or 2 sprigs fresh
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • ¾ cup peas
  • Salt and pepper to taste

Instructions 

  • In a medium bowl, combine flour, garlic powder, 1 teaspoon of salt & ½ teaspoon of black pepper. 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 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 pan 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 4-5 hours or on low 8-9 hours or until beef is tender.
  • Mix the cornstarch with 2 tablespoons of water. Stir into the stew a little bit at a time to thicken (you may not need all of the cornstarch mixture). Stir in peas.
  • Cover and cook for 10-15 minutes or until thickened and heated through. Season with salt & 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, or in the Crockpot.
4.94 from 732 votes

Nutrition Information

Serving: 2cups | Calories: 361 | Carbohydrates: 23g | Protein: 27g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 719mg | Potassium: 1123mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5780IU | Vitamin C: 21mg | Calcium: 58mg | Iron: 4mg

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

Course Beef, Dinner, Entree, Main Course, Slow Cooker
Cuisine American
bowl of Crock Pot Beef Stew with a title
Crock Pot Beef Stew in the pot with writing
bowls of Crock Pot Beef Stew with a title
Crock Pot Beef Stew in the crockpot and plated with a title

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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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Comments

  1. Excellent standard beef stew recipe. I’m a home cook and this will be a part of our dinner cycle. It stands well on it’s own, adjust in anyway, and the flavors express well.5 stars

  2. Perfect! I usually make slow cooker pot roast but decided to give stew a try instead when I found this recipe. Made a double batch for friends & family coming over. So easy, so delicious…compliments from everyone & a request to take some home. Definitely making again!5 stars

  3. This is a really good beef stew recipe! I followed the recipe and added the red wine. My husband loved it! Will be making it again! Thanks5 stars

  4. I LOVE this blog and its recipes but I always like to read the comments before trying one out. I saw a few comments that said the recipe was bland. I always season my beef with steak seasoning before browning in a lot of my crockpot dishes, I feel like it adds great flavor. I also added Italian seasoning and fresh garlic instead of the powder.4 stars

  5. I made this Beef Stew recipe a few months and it was so delicious-I made it again today.
    Definitely a keeper and a winner!5 stars

  6. I am just learning to cook at 70 years old. This was my third main dish I prepared in my slow cooker. It turned out really good and had a ton of flavor. I added a cup of thickly sliced mushrooms. I will be making this again!5 stars

  7. As Grace suggested more herbs are needed. Fresh garlic, tomato paste and swap out some of the broth for Guinness stout.3 stars

  8. I am giving this recipe 2 stars because the meat was tender, the veggies were perfectly cooked and it looked just like the photo. That said, it had absolutely no flavor! I followed the recipe exactly and was looking forward to a delicious meal, but it was so bland. Will remove this recipe from my list and throw out what is leftover. At least I had good bread to fill up on!2 stars

  9. Really good but needs a bit more spices added! I add ground savory, marjoram, rosemary, thyme, garlic & onion powder, red wine vinegar, lots of worcestershire sauce, and tomato paste. Yum!5 stars

  10. This was my first using a crock pot recipe for beef stew and was very happy at the end results. It was very tasty and enjoyed by the family. I loved it also because it was an easy recipe to make.
    A. Napolitano5 stars

  11. This was great! As a new Instant Pot Duo owner, I was looking for a slow cooker beef stew recipe. I used homemade chix broth + red wine for the liquid, parsnips instead of carrots and celery, and substituted a tablespoon or so of gochujang paste for the veg. juice + worcestershire. The stew came out flavorful and tender! Thank you for this easy to follow recipe!5 stars

  12. This is my go to Beef stew, easy and out of this world! Everyone loves it. I get request to make it all the time! It is easy and the BEST!5 stars

  13. Delicious! Followed the recipe – used the red wines. Added mushrooms and a bit more Worcestershire. 2 hours on high-4 hours low. Beef was melt in your mouth and flavor of the veggies and broth yummy!5 stars

  14. Dear Ms. Holly:

    Thank you so very much for sharing this wonderful and heart warming recipe. This was my first time ever making beef stew and i was a little intimidated but I did it.One thing though that I did was at the end when you use corn starch to thicken it, I also added a teaspoon of Better than Boulion Beef and Vegtable and WOW!!! My hubby ate two bowl and I had one and it was so great that I went to bed. Again thank you and I look forward to more of your recipes!!!5 stars

      1. I love “it was so great that I went to bed”! I have the same response to a great meal all the time.

  15. Hi Holly! This sounds great. I just have a question. The broth used in the video looks like chicken broth (because of the light color). Was it really beef broth?

    1. Hi Altie, we like to use beef broth to give this stew a nice rich beefy flavor, but chicken broth can be used as well. Enjoy!

      1. The beef and veggies came out great, but as others have said it was very bland and needed additional spices. I also think that 4 c of liquid is too much.2 stars

  16. Why does one recipe say 4 hours to , total time 4 hrs, 20 minutes. Another recipe says 4to5 hours on high and 8-9 hours on low. I am not the greatest cook , but as a retired teacher I do know how to read!!

    1. The minimum cooking time will be 4 hours on high but the beef may need up to 5 hours to become tender. At a lower temperature, this will need longer to cook.

  17. Very easy to make. Nice tip to sub in the wine to help boost the flavour. Wonderful to come inside to the smell of a dinner that almost makes itself!