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.
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.
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.
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.
- 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.
- 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.
- 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.
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.
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.
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!
Crock Pot Beef Stew
Crock Pot Beef Stew is loaded with tender chunks of beef, veggies, and potatoes in a rich and flavorful broth!
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In a medium bowl, combine flour, garlic powder, 1 teaspoon of salt & ½ teaspoon of black pepper. Toss the beef in the flour mixture.
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Heat 2 tablespoons of olive oil over medium-high heat in a large skillet. Add the beef and brown in batches, about 2 minutes per side. Place the beef in the bottom of a 6qt slow cooker.
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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.
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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.
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Add the broth to the slow cooker along with the remaining 3 cups of broth, potatoes, carrots, celery, vegetable juice, Worcestershire sauce, rosemary, thyme, and pepper.
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Cook on high 4-5 hours or on low 8-9 hours or until beef is tender.
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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.
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Cover and cook for 10-15 minutes or until thickened and heated through. Season with salt & pepper to taste.
*Broth:Â 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: Â 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. Freeze for up to 4 months – thaw overnight in the fridge, and reheat on the stove-top. Â
Serving: 2cups | Calories: 360 | Carbohydrates: 23g | Protein: 27g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 429mg | Potassium: 1121mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5779IU | Vitamin C: 21mg | Calcium: 57mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Main Course, Slow Cooker
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