I’ll be honest: there are few things more comforting than coming home to the smell of a warm beef stew simmering in the crockpot. It’s the kind of meal that brings people together without any fuss. This recipe came about years ago when my kids were little, and I needed dinners that practically cooked themselves. Between school drop-offs, work, and soccer practice, the crockpot became my best friend.
I remember the first time I made this stew. It was a chilly fall day, and I was determined to create something hearty that would fill everyone up without complaints. I threw some beef, vegetables, and a few seasonings into the crockpot, crossed my fingers, and hoped for the best. By dinnertime, the house smelled amazing, and my family devoured every last bite. Over the years, I’ve tweaked the recipe until it became what I’m sharing with you today—a foolproof, easy beef stew that’s perfect for any busy day.
| Servings | Total |
| 6 | 8hrs 20mins |
Where Did You Learn This Recipe?
I wouldn’t say I learned this from any one place. It’s a recipe that evolved over time. I started with the basics—meat, potatoes, and carrots—and adjusted it based on trial and error. A lot of inspiration came from watching my mom and grandma cook. They were never afraid to add a pinch of this or that, trusting their instincts.
I also love flipping through old cookbooks and browsing recipes online. I took bits and pieces from what I found, but most of the magic came from testing it out in my own kitchen. The beauty of a crockpot recipe is that it’s forgiving—you can tweak it to suit your taste or whatever ingredients you have on hand.
Why Crockpot Beef Stew
There’s a reason crockpot beef stew is such a classic. It’s a one-pot meal that’s filling, nutritious, and incredibly easy to make. You just toss everything into the crockpot, set it, and forget it. By the time dinner rolls around, you’ve got a flavorful, tender stew that tastes like it’s been cooking all day—because it has!
It’s also versatile. Whether you’re serving it to your family on a weeknight or hosting friends for a casual dinner, beef stew never fails to impress. Plus, the leftovers taste even better the next day.
What Is Crockpot Beef Stew Made Of?
Crockpot beef stew is a simple combination of:
- Beef: Usually chuck roast, cut into bite-sized pieces. It’s affordable and becomes tender when slow-cooked.
- Vegetables: Potatoes, carrots, celery, and onions are the classic choices.
- Broth: Beef broth adds depth of flavor.
- Seasonings: Garlic, bay leaves, thyme, and a touch of Worcestershire sauce bring everything together.
- Thickener: Flour or cornstarch helps create that rich, velvety texture.
What to Have with Crockpot Beef Stew
This stew is hearty enough to stand alone, but if you’re looking to round out the meal, here are some ideas:
- Crusty Bread: Perfect for soaking up the rich broth.
- Side Salad: A simple green salad adds freshness and balance.
- Mashed Potatoes: If you’re feeling extra indulgent, serve the stew over mashed potatoes.
- Biscuits: Warm, buttery biscuits are always a hit.
Is Crockpot Beef Stew Healthy?
Crockpot beef stew can be a healthy, balanced meal, especially if you load it up with vegetables. The slow-cooking method enhances the flavors without needing heavy fats or extra sodium. Opt for lean cuts of beef and low-sodium broth to make it even healthier.
Kitchen Equipment
To make this recipe, you’ll need:
- A crockpot (slow cooker)
- A cutting board and knife for prepping ingredients
- A large skillet for browning the beef (optional but recommended)
- Measuring cups and spoons
- A whisk for mixing the thickener
Ingredients
For the Stew:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 4 large carrots, peeled and sliced
- 4 medium potatoes, peeled and cut into chunks
- 2 celery stalks, sliced
- 1 large onion, diced
- 3 garlic cloves, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
For Thickening:
- 2 tbsp cornstarch
- 2 tbsp water
Directions:
Step 1: Brown the Beef (Optional)
- Heat a large skillet over medium-high heat. Add a drizzle of oil.
- Season the beef cubes with salt and pepper, then sear them in batches until browned on all sides. This step adds extra flavor but can be skipped if you’re short on time.
Step 2: Prepare the Crockpot
- Add the carrots, potatoes, celery, onion, and garlic to the bottom of the crockpot.
- Place the beef on top of the vegetables.
Step 3: Add the Broth and Seasonings
- In a small bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, and a pinch of salt and pepper.
- Pour the mixture over the beef and vegetables.
- Add the bay leaves.
Step 4: Cook the Stew
- Cover the crockpot and cook on low for 8 hours or high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
Step 5: Thicken the Stew
- About 30 minutes before serving, mix the cornstarch and water in a small bowl to create a slurry.
- Stir the slurry into the crockpot and let it cook for the remaining time to thicken.
Step 6: Serve
- Remove the bay leaves before serving.
- Ladle the stew into bowls and enjoy!
Tips
- Searing the Beef: Browning the meat first adds a rich, savory flavor.
- Cut Vegetables Evenly: This ensures everything cooks at the same rate.
- Don’t Overcrowd the Crockpot: Make sure there’s enough room for the liquid to circulate.
- Leftovers: Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
FAQs
Can I use a different cut of beef?
Yes, any stew meat will work, but chuck roast is ideal for its marbling and tenderness when slow-cooked.
Can I make this recipe gluten-free?
Absolutely! Use cornstarch or a gluten-free flour blend as the thickener.
Do I have to brown the beef?
No, but it does add a deeper flavor to the stew.
Can I add other vegetables?
Definitely! Parsnips, turnips, or even green beans work well.
Conclusion
This crockpot beef stew is the ultimate comfort food—rich, hearty, and so easy to make. Whether it’s a busy weekday or a lazy weekend, this recipe is a lifesaver when you want a delicious, home-cooked meal without all the effort. Give it a try and see why it’s been a favorite in my house for years.
MORE RECIPES
Easy Crockpot Beef Stew Recipe
Equipment
- A crockpot (slow cooker)
- A cutting board and knife for prepping ingredients
- A large skillet for browning the beef (optional but recommended)
- Measuring cups and spoons
- A whisk for mixing the thickener
Ingredients
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 4 large carrots, peeled and sliced
- 4 medium potatoes, peeled and cut into chunks
- 2 celery stalks, sliced
- 1 large onion, diced
- 3 garlic cloves, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp cornstarch
- 2 tbsp water
Instructions
- Heat a large skillet over medium-high heat. Add a drizzle of oil.
- Season the beef cubes with salt and pepper, then sear them in batches until browned on all sides. This step adds extra flavor but can be skipped if you’re short on time.
- Add the carrots, potatoes, celery, onion, and garlic to the bottom of the crockpot.
- Place the beef on top of the vegetables.
- In a small bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, and a pinch of salt and pepper.
- Pour the mixture over the beef and vegetables.
- Add the bay leaves.
- Cover the crockpot and cook on low for 8 hours or high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
- About 30 minutes before serving, mix the cornstarch and water in a small bowl to create a slurry.
- Stir the slurry into the crockpot and let it cook for the remaining time to thicken.
- Remove the bay leaves before serving.
- Ladle the stew into bowls and enjoy!