This Crockpot Beef Stew is the kind of meal that feels like a warm hug on a chilly day. It’s packed with tender chunks of beef, soft potatoes, carrots, and onions all simmered slowly in a rich, flavorful broth. The slow cooker does all the work, blending those classic ingredients into a comforting, hearty stew that fills your kitchen with the best smells.
I love how simple it is to make this stew—just toss everything in the crockpot before work or on a busy morning, and by dinner, you have a delicious, home-cooked meal ready to enjoy. The beef turns out so tender it almost melts in your mouth, and the vegetables soak up all those meaty, savory juices. I always find myself sneaking a few tastes while it’s cooking because the aroma is just irresistible!
My favorite way to serve this stew is with some crusty bread or a warm biscuit on the side to soak up every last drop of broth. It’s the kind of dish that brings people together around the table, perfect for sharing stories and slowing down. Whenever I make this, it reminds me of cozy family dinners and easy comfort food that never goes out of style.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect because it becomes tender but still holds its shape after slow cooking. If unavailable, stew beef or brisket work as well.
Potatoes: Yukon gold potatoes are my favorite for stew; they hold up nicely and add a buttery flavor. Russets are a common substitute but tend to break down more.
Carrots & Onion: Simple and classic vegetables that add sweetness and texture. You can add celery for extra flavor if you like.
Red wine: Adds depth of flavor but is optional. You can replace it with extra beef broth or a splash of balsamic vinegar for a similar tang.
Herbs: Dried thyme, rosemary, and bay leaf create warm, earthy notes. Feel free to add fresh herbs toward the end if you prefer fresher flavors.
How Do I Get Perfectly Tender Beef Without Overcooking?
Patting the beef dry before browning helps it sear instead of steam. Brown it in batches over medium-high heat to get a nice crust, which locks in juices and flavor.
- Don’t rush the browning—this adds great flavor to your stew.
- Once in the crockpot, choose low heat for a longer, gentler cook (7-8 hours), which makes beef melt-in-your-mouth tender.
- If pressed for time, use high heat for 4-5 hours, but keep an eye on the texture to avoid overcooked veggies.
What’s the Best Way to Thicken the Stew?
Flour is a simple thickener. To avoid lumps, whisk flour into a small amount of stew liquid before stirring back in. Cook for another 15-30 minutes on high to thicken nicely.
Alternatively, you can mash some cooked potatoes into the broth for a natural thickening without extra ingredients.
Equipment You’ll Need
- Crockpot or slow cooker – It does all the work, making tender stew without much effort.
- Skillet – Perfect for browning the beef to add flavor and color before slow cooking.
- Stockpot or bowl – For mixing the thickening slurry if you choose to thicken the stew later.
- Sharp knife and cutting board – To chop the beef and vegetables safely and evenly.
- Measuring spoons and cups – To get the seasoning just right.
Flavor Variations & Add-Ins
- Swap red wine for extra beef broth or a splash of balsamic vinegar for a tangy twist.
- Add your favorite vegetables like celery, peas, or green beans to customize the texture and flavor.
- Use different herbs such as thyme, rosemary, or a bay leaf for varied aromatics.
- Stir in a splash of Worcestershire sauce or soy sauce to boost umami flavor.
Crockpot Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 1.5 teaspoons salt, divided
- 1 teaspoon black pepper, divided
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 medium onion, diced
- 4 medium carrots, peeled and cut into chunks
- 4 medium Yukon gold potatoes, peeled and cut into chunks
- 2 cups beef broth
- 1 cup dry red wine (optional; can substitute with more beef broth)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
For Thickening (Optional):
- 2 tablespoons all-purpose flour
For Garnish:
- 2 tablespoons fresh parsley, chopped
How Much Time Will You Need?
This recipe requires about 20 minutes of preparation time to brown the beef and chop vegetables. Then, the crockpot does the slow cooking for you—plan for 7-8 hours on low or 4-5 hours on high to make the beef nice and tender. If you want to thicken the stew at the end, add another 15-30 minutes to cook the flour mixture.
Step-by-Step Instructions:
1. Brown the Beef:
Pat the beef cubes dry with paper towels. Season with 1 teaspoon salt and ½ teaspoon black pepper. Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches, about 2-3 minutes per side, until all sides have a nice sear. Transfer browned beef into the crockpot.
2. Cook the Aromatics:
In the same skillet, add diced onion and minced garlic. Sauté for 3-4 minutes until softened and fragrant. Stir in the tomato paste and cook for another minute. Then transfer this mixture to the crockpot.
3. Add Vegetables and Seasonings:
Add the carrots, potatoes, beef broth, red wine (if using), Worcestershire sauce, dried thyme, rosemary, bay leaf, and the remaining salt and pepper. Stir gently to combine everything.
4. Slow Cook the Stew:
Cover the crockpot and cook on low for 7-8 hours or high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
5. Thicken the Stew (Optional):
For a thicker stew, take about 1 cup of the cooking liquid out and whisk in the flour until smooth. Stir this flour mixture back into the crockpot and cook on high for another 15-30 minutes until the stew thickens.
6. Finish and Serve:
Remove the bay leaf and taste the stew, adjusting the seasoning if needed. Sprinkle with freshly chopped parsley. Serve hot with crusty bread or mashed potatoes for a warming, hearty meal.
Can I Use Frozen Beef for This Stew?
It’s best to use fresh or fully thawed beef for even cooking. If using frozen beef, thaw it completely in the refrigerator overnight to avoid uneven cooking and a watery stew.
Can I Skip Browning the Beef?
Yes, but browning adds a lot of flavor and improves the stew’s depth. If short on time, you can skip it, but the stew might be less rich and savory.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to heat evenly.
Can I Add Other Vegetables?
Definitely! Feel free to add celery, peas, green beans, or mushrooms during the last hour of cooking for extra flavor and texture.
