This easy Crockpot Beef Stew recipe makes six generous servings of tender beef, potatoes, carrots, celery, and peas in a savory tomato-Worcestershire broth. Prepare the ingredients in about 20–30 minutes, then cook the stew on Low for 8–9 hours or High for 4–5 hours until the beef and vegetables are fork-tender.
Beef chuck becomes wonderfully soft during slow, moist cooking, while browning the cubes first adds a deeper roasted flavor. The finished stew is thick, hearty, and comforting enough for a family dinner, yet simple enough for a busy weekday.
Jump to RecipeWhy You’ll Love This Recipe
This Crockpot beef stew delivers the cozy flavor of a long-simmered dinner without requiring hours of attention at the stove. Once the ingredients are assembled, the slow cooker does most of the work while the beef gradually becomes tender and the vegetables absorb the seasoned broth.
The recipe is also flexible without becoming complicated. You can brown the beef for a richer flavor, or place it directly into the slow cooker when time is short; either approach produces a satisfying meal.
- Serves: 6 people
- Prep time: 20–30 minutes
- Low setting: 8–9 hours
- High setting: 4–5 hours
For another comforting family dinner, you may also enjoy this simple skillet lasagna when you want a hearty meal with a pasta twist.
Ingredients You’ll Need
Beef chuck is the preferred cut because its connective tissue softens during long, moist cooking. Stew meat also works well, especially when the cubes are cut into consistent 1- to 1 1/2-inch pieces.
- Beef: Two pounds of beef chuck or stew meat form the hearty base.
- Vegetables: Onion, carrots, celery, potatoes, and garlic create classic stew flavor and texture.
- Seasoning: Flour, kosher salt, black pepper, dried thyme, and a bay leaf provide balance and savory depth.
- Broth mixture: Low-sodium beef broth, tomato paste, and Worcestershire sauce create a rich, slightly tangy cooking liquid.
- Finishing ingredient: Frozen peas add fresh color and a little sweetness near the end.
Yukon Gold potatoes hold their shape nicely and have a naturally buttery texture, while russets make the broth slightly more rustic as their edges soften. Either choice is suitable for this recipe.
Keep this easy salmon pasta in mind for a lighter seafood dinner on another evening.
How to Make It Step-by-Step
Step 1: Pat the beef dry with paper towels before seasoning. Toss it thoroughly with the flour, 1 teaspoon of the kosher salt, and the black pepper so every piece has a light coating.
Step 2: Heat the oil in a large skillet over medium-high heat. Brown the beef in batches for 10–15 minutes total, turning the cubes as they color; crowding the pan can cause the meat to steam instead of brown.
Step 3: Transfer the browned beef to the slow cooker. Add the chopped onion, carrots, celery, potatoes, and minced garlic, spreading the vegetables around the meat so the ingredients cook evenly.
Step 4: In a bowl or large measuring cup, whisk together the beef broth, tomato paste, Worcestershire sauce, remaining 1/2 teaspoon salt, and dried thyme. Pour this mixture over the beef and vegetables, then tuck the bay leaf into the liquid.
Step 5: Cover the slow cooker and cook on Low for 8–9 hours or High for 4–5 hours. The stew is ready when the beef is tender when pierced with a fork and the potatoes can be easily cut.
Step 6: Remove the bay leaf before serving. Stir in the frozen peas during the final 15–30 minutes, keeping the lid closed as much as possible so the slow cooker retains its heat.
Step 7: Check the consistency once the peas are hot. If you prefer a thicker broth, mix 2 tablespoons cornstarch with 3 tablespoons cold water, stir it into the stew, and cook on High for 10–15 minutes until thickened.
For dessert after dinner, serve a slice of pineapple lush cake with the warm, savory meal.
Pro Tips for the Best Crockpot Stew
Dry the beef first. Moisture on the surface prevents strong browning, so patting the cubes dry helps create a darker, more flavorful crust. Brown the meat in batches and transfer it to the slow cooker as soon as each batch is ready.
Cut vegetables uniformly. One-inch pieces are recommended because similarly sized chunks finish at approximately the same time. Very small pieces may become soft long before the beef is tender.
Keep the lid closed. Every time the lid is lifted, heat and moisture escape, which may lengthen the cooking time. Trust the slow cooker and check the stew toward the end of the recommended cooking window.
Add the peas late. Frozen peas do not need hours of cooking. Adding them during the last 15–30 minutes helps them remain bright green and pleasantly tender instead of dull and overcooked.
Thicken only if needed. The flour coating and softened potatoes naturally add body to the broth. A cornstarch slurry is best added at the end because it gives you control and helps avoid a gummy texture.
Serving Suggestions and Storage
Serve this stew in warm bowls with crusty bread, biscuits, or a simple green salad. The potatoes make it filling on its own, while bread is useful for catching every drop of the savory broth.
Leftovers can be cooled promptly, covered, and refrigerated for several days. Reheat individual portions gently on the stovetop or in the microwave, stirring occasionally and adding a small splash of broth or water if the stew has thickened in the refrigerator.
For a sweet finish, pair dinner with this no-bake pineapple pie. Its cool, creamy texture is a refreshing contrast to the hot stew.
Easy Variations
For a slightly deeper flavor, use olive oil or vegetable oil according to your preference and take time to brown the beef well. The tomato paste and Worcestershire sauce already provide plenty of savory character, so additional seasonings are optional rather than necessary.
You can use Yukon Gold or russet potatoes, depending on the texture you prefer. Yukon Golds stay creamy and intact, while russets soften more readily and can help make the broth feel fuller.
When planning a brunch-style menu for another day, these apple cream cheese Danish pastries make a lovely baked treat.
Easy Crockpot Beef Stew Recipe
Ingredients
Method
- Pat the beef dry. Toss the cubes with the flour, 1 teaspoon kosher salt, and black pepper.
- Heat the oil in a hot skillet and brown the beef in batches, turning so several sides develop color. Transfer the browned beef to the slow cooker; skip this step if desired.
- Add the onion, carrots, celery, potatoes, and garlic to the slow cooker around the beef.
- Whisk together the beef broth, tomato paste, Worcestershire sauce, remaining 1/2 teaspoon salt, and thyme. Pour the mixture into the slow cooker and add the bay leaf.
- Cover and cook on Low for 8–9 hours or High for 4–5 hours, until the beef is tender and the potatoes are cooked through.
- Remove the bay leaf and stir in the frozen peas during the final 15–30 minutes. For a thicker stew, whisk the cornstarch with cold water, stir the slurry into the stew, and cook on High for 10–15 minutes.
Notes
Final Thoughts
This easy Crockpot Beef Stew recipe is the kind of dependable comfort food that rewards simple preparation. Tender beef chuck, hearty potatoes, sweet carrots, aromatic celery, and bright peas come together in a rich broth that tastes like it simmered all day—because it did.
Brown the beef when you have a few extra minutes, keep the vegetables evenly cut, and wait until the end to add the peas or cornstarch slurry. Serve it hot with plenty of bread, and enjoy a warm homemade dinner with very little last-minute work.