Crockpot Beef Stew: The Ultimate Easy & Hearty Recipe

There’s nothing quite like coming home to the incredible aroma of a classic crockpot beef stew simmering away. This recipe is the definition of comfort food: fall-apart tender beef, hearty vegetables, and a rich, savory gravy thatโ€™s simply irresistible. Forget complicated steps; this is the ultimate set-it-and-forget-it meal that delivers a perfect, family-pleasing dinner every single time.

We’ve tested every trick in the book to create a foolproof recipe that’s packed with flavor. The secret lies in a few simple techniques that make all the difference between a good stew and a truly unforgettable one. Get ready to make the best beef stew of your life, right in your slow cooker!

Why This is the Best Crockpot Beef Stew Recipe

This isn’t just another stew recipe; it’s a guarantee for a perfect result. Hereโ€™s what sets it apart:

  • Incredibly Tender Beef: We use the best cut of beef and a low-and-slow cooking method that ensures every bite is melt-in-your-mouth tender.
  • Rich, Flavorful Gravy: We build layers of deep, savory flavor by browning the beef and using a few key ingredients like tomato paste and Worcestershire sauce. No watery, bland gravy here!
  • Perfectly Cooked Vegetables: Our method prevents the classic pitfall of mushy vegetables. The potatoes and carrots are perfectly tender but still hold their shape.
  • Amazingly Easy: After a quick bit of prep in the morning, the crockpot does all the work for you. It’s the perfect meal for a busy day.

Key Ingredients for Perfect Slow Cooker Stew

The magic of this stew comes from using simple, high-quality ingredients. Hereโ€™s what youโ€™ll need:

Overhead shot of all the ingredients for crockpot beef stew, including beef, potatoes, carrots, celery, and onions.
Fresh ingredients are the key to a delicious homemade beef stew.

The Best Cut of Beef

For the most tender, flavorful stew, beef chuck roast is the undisputed champion. It’s a tougher cut with plenty of fat marbling and connective tissue. Don’t let that scare you! During the long, slow cooking process, that tissue breaks down into rich collagen, making the meat incredibly succulent and adding body to the gravy.

Vegetables

We use a classic combination of root vegetables that become sweet and tender in the slow cooker. I recommend using Yukon Gold potatoes as they hold their shape beautifully. Carrots, celery, and a yellow onion create the aromatic and flavorful base for the stew.

For the Rich Gravy

The soul of the stew is its gravy. We create a deeply savory base with low-sodium beef broth, tomato paste for a touch of umami-rich sweetness, Worcestershire sauce for depth, and classic herbs like bay leaves, dried thyme, and rosemary. A little flour helps brown the beef and starts the thickening process from the very beginning.

How to Make The Best Crockpot Beef Stew

This recipe is straightforward and designed for success. A quick sear at the beginning is the key to unlocking incredible flavor that will perfume your entire home as it cooks.

A close-up 45-degree angle shot of a rustic bowl filled with hearty crockpot beef stew, garnished with fresh parsley.
FL Recipes

Crockpot Beef Stew: The Ultimate Easy & Hearty Recipe

The ultimate crockpot beef stew recipe! Featuring fall-apart tender beef, hearty vegetables, and a rich, savory gravy, this easy slow cooker meal is the definition of comfort food.
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 people
Course: Dinner, Main Course
Cuisine: American
Calories: 485

Ingredients
  

  • 3 lbs beef chuck roast trimmed of excess fat and cut into 1.5-inch cubes
  • 1/4 cup all-purpose flour
  • 1 tsp salt more to taste
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 large yellow onion chopped
  • 4 cloves garlic minced
  • 4 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary crushed
  • 2 bay leaves
  • 1.5 lbs Yukon Gold potatoes peeled and cut into 1-inch chunks
  • 4 large carrots peeled and sliced into 1-inch thick rounds
  • 3 stalks celery sliced into 1-inch pieces
  • 2 tbsp cornstarch optional, for thickening
  • 3 tbsp cold water optional, for thickening
  • Fresh parsley chopped, for garnish

Equipment

  • 1 6-quart or larger Crockpot (Slow Cooker)
  • 1 Large Skillet or Dutch Oven
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Method
 

  1. Pat the beef cubes dry with a paper towel. In a large bowl, whisk together the flour, salt, and pepper. Add the beef and toss until evenly coated.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the beef on all sides until a deep brown crust forms, about 5-7 minutes per batch. Transfer the seared beef to the crockpot.
  3. Reduce the skillet heat to medium. Add the chopped onion to the pan and cook until softened, about 5 minutes, scraping up any browned bits from the bottom of the pan. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for one more minute.
  4. Pour the onion and garlic mixture into the crockpot. Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir everything together. Then, add the potatoes, carrots, and celery to the crockpot and stir to combine.
  5. Cover the crockpot and cook on LOW for 8-10 hours or on HIGH for 4-5 hours, until the beef is fall-apart tender.
  6. About 30 minutes before serving, if you desire a thicker gravy, whisk together the cornstarch and cold water in a small bowl to create a slurry. Stir the slurry into the stew, turn the crockpot to HIGH, and cook, covered, for 20-30 minutes or until the gravy has thickened.
  7. Remove the bay leaves before serving. Taste and adjust seasoning with more salt and pepper if needed. Garnish with fresh parsley and serve hot.

Nutrition

Calories: 485kcalProtein: 41gFat: 22gFiber: 5g

Notes

Searing is Key: Don't skip browning the beef! It's the most important step for developing a deep, rich flavor in your stew.
Low and Slow: For the most tender beef, cooking on the LOW setting is highly recommended.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
Keyword comfort food,crockpot beef stew,slow cooker

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Expert Tips for the Most Flavorful Stew

Follow these simple tips to elevate your crockpot beef stew from good to absolutely amazing.

Don’t Skip Searing the Beef!

I know itโ€™s an extra step, but browning the beef is the single most important thing you can do for flavor. This process, called the Maillard reaction, creates a deep, caramelized crust on the meat that translates to a richer, more complex gravy. Those little browned bits left in the pan are pure gold!

How to Thicken Your Stew

This recipe uses a bit of flour on the beef to give the gravy a head start, but if you like an even thicker, richer gravy, a cornstarch slurry is the perfect finishing touch. About 30 minutes before serving, simply whisk together equal parts cornstarch and cold water, stir it into the crockpot, and turn the heat to high. It will thicken into a luscious gravy right before your eyes.

Choosing the Right Potatoes

The type of potato you use matters! For stew, you want a waxy potato like Yukon Golds or red potatoes. They are lower in starch and hold their shape well over a long cooking time. Starchy potatoes, like Russets, are great for mashing but tend to fall apart and can make your stew grainy.

Low vs. High Setting

While you can cook this stew on high if you’re short on time, I strongly recommend the “low and slow” approach. Cooking on low for 8 hours gives the connective tissue in the beef chuck ample time to break down, resulting in the most tender, succulent meat possible.

Recipe Variations & Substitutions

This recipe is a fantastic starting point. Feel free to make it your own!

  • Add Red Wine: For an even deeper flavor, deglaze the skillet with about 1/2 cup of dry red wine (like Merlot or Cabernet Sauvignon) after sautรฉing the onions and garlic. Let it bubble and reduce by half before adding it to the crockpot.
  • Herb Variations: Swap the dried herbs for a bundle of fresh thyme and rosemary sprigs. Just remember to remove the stems before serving.
  • Add Frozen Peas: For a pop of color and sweetness, stir in a cup of frozen peas during the last 5-10 minutes of cooking.
An overhead view of a finished bowl of crockpot beef stew, showing the rich gravy and tender vegetables.
A perfect bowl of comfort: our easy and hearty crockpot beef stew.

What to Serve with Beef Stew

This hearty stew is almost a meal in itself, but it’s even better with something to soak up that delicious gravy. Our favorites include:

  • Crusty bread or dinner rolls
  • Fluffy cornbread
  • Creamy mashed potatoes
  • Buttered egg noodles

Storage, Freezing, and Reheating Instructions

Storing Leftovers

Allow the stew to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 4 days. The flavors often get even better the next day!

How to Freeze Beef Stew

This stew freezes exceptionally well. Let it cool completely, then portion it into freezer-safe bags or containers. It can be frozen for up to 3 months. For best results, thaw it overnight in the refrigerator before reheating.

Reheating

Gently reheat the stew in a saucepan over medium-low heat on the stovetop until warmed through. You can also reheat it in the microwave, stirring occasionally.

Frequently Asked Questions

Beef chuck is the best choice. It has excellent marbling (fat) and connective tissue that break down during slow cooking, resulting in incredibly tender, flavorful meat that enriches the gravy.

While you can skip it in a pinch, we highly recommend browning the beef. Searing creates a deep, caramelized flavor through the Maillard reaction that you simply can’t achieve otherwise. It’s the key to a truly rich and flavorful stew.

The easiest way is to make a cornstarch slurry. About 30 minutes before serving, mix 2 tablespoons of cornstarch with 3 tablespoons of cold water until smooth. Stir this into the crockpot, turn the heat to high, and let it cook until thickened.

Use waxy potatoes like Yukon Gold or red potatoes. They hold their shape much better during long cooking times compared to starchy potatoes like Russets, which can break down and become grainy.

Yes, beef stew freezes beautifully! Let it cool completely, then transfer it to freezer-safe bags or airtight containers. It will last for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove or in the microwave.

More Cozy Crockpot Recipes You’ll Love

If you loved this easy dinner, you’ll be obsessed with these other slow cooker favorites! Try our Classic Crockpot Pot Roast for another hearty beef dinner. For a comforting soup, this Creamy Crockpot Potato Soup (coming soon) is a must-try. And on game day, nothing beats a big batch of our famous Hearty Crockpot Chili (coming soon). You might also enjoy our fan-favorite Mississippi Pot Roast recipe!

Your New Favorite Comfort Food Awaits!

This crockpot beef stew is more than just a recipe; it’s a warm, comforting hug in a bowl. It’s the perfect meal to gather your family around the table for a cozy and satisfying dinner. We know you’ll love it as much as we do!

If you make this recipe, please leave a comment below and let us know how it turned out! Don’t forget to save it to your favorite board on Pinterest!

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