Crockpot Beef Stew is the ultimate comfort food, full of tender chunks of beef, soft potatoes, carrots, and onions all cooked low and slow until everything melts in your mouth. This stew is hearty and filling, with a rich broth that’s lightly seasoned and packed with cozy flavors.
I love how easy it is to throw all the ingredients into the crockpot in the morning and come back to a house that smells amazing and a dinner that’s perfectly cooked without any stress. It’s one of those recipes I turn to when I want something warm and satisfying but don’t want to spend hours in the kitchen.
My favorite way to serve this stew is with a side of crusty bread for dipping or over a bed of buttered noodles. It’s the kind of meal that makes everyone feel at home, and there’s always plenty left for leftovers the next day—if it lasts that long!
Key Ingredients & Substitutions
Beef chuck: This cut is perfect because it becomes tender and flavorful when cooked slowly. If you can’t find chuck, brisket or short ribs work too but might need slightly different cooking times.
Yukon Gold potatoes: I like these because they hold their shape well. Russets are a good substitute but can get softer, while red potatoes keep a firmer texture.
Carrots and onions: These add sweetness and balance the rich beef flavor. You can swap yellow onions for white or sweet onions if needed.
Beef broth: Use low-sodium broth if you want more control over saltiness. For vegetarian options, try mushroom broth but the beef flavor will be lighter.
Tomato paste: It brings depth and slightly tangy richness—don’t skip it. If unavailable, a spoonful of ketchup or tomato sauce can work in a pinch with less intensity.
How Do You Get Tender Beef and Thick Sauce in a Crockpot Stew?
The key is preparing the beef well and layering flavors. Start by patting beef dry and seasoning—it helps with browning. Coat in flour to get a nice crust that thickens the stew.
- Sear beef in batches on medium-high heat to lock in flavor and color. Don’t crowd the pan or it will steam instead.
- Sauté onions and garlic in the same pan to pick up browned bits—it adds extra depth.
- Deglaze with broth, scraping all those tasty bits from the pan into the crockpot.
- Cook low and slow—this breaks down connective tissue for tender pieces and lets flavors develop fully.
If you want a thicker sauce at the end, mix a little flour or cornstarch with cold water and stir it in during the last 30 minutes of cooking.
Equipment You’ll Need
- Crockpot or slow cooker – The star of this dish; it cooks everything evenly and keeps hands free for the day.
- Large skillet – Great for searing the beef and sautéing onions to boost flavor before slow cooking.
- Wooden spoon – Perfect for stirring without scratching your cookware.
- Cutting board and sharp knife – To chop vegetables and trim beef with ease.
- Measuring cups and spoons – Helps get your seasoning and broth amounts just right.
Flavor Variations & Add-Ins
- Add mushrooms – Sauté white or cremini mushrooms with the onions for an earthy twist that pairs well with beef.
- Use pearl onions – They add a sweet, tender burst that’s fun to find in each bite.
- Swap beef for lamb – Try lamb stew meat for a richer, gamey flavor that works great in this recipe.
- Toss in green beans or peas near the end – For some fresh color and lightness, add these last 30 minutes of cooking.
How to Make Crockpot Beef Stew
Ingredients You’ll Need:
- 2 lbs beef chuck, cut into 1- to 2-inch cubes
- 4 large Yukon Gold potatoes, peeled and cut into chunks
- 4 large carrots, peeled and cut into chunks
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 1/4 cup all-purpose flour
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and black pepper, to taste
- 2 tbsp olive oil
- Fresh parsley or thyme for garnish (optional)
Time Needed:
This stew takes about 15 minutes to prep. Then, you’ll let it cook in the crockpot for 7-8 hours on low or 3-4 hours on high. This slow cooking time makes the beef extra tender and the flavors meld beautifully.
Step-by-Step Instructions:
1. Prepare the Beef:
Start by patting the beef cubes dry with paper towels and seasoning them well with salt and pepper. Toss the beef in flour, shaking off any extra. This helps create a nice crust and thickens the stew as it cooks.
2. Brown the Beef:
Heat the olive oil in a large skillet over medium-high heat. Sear the beef cubes in batches until all sides are nicely browned, about 3 to 4 minutes per batch. Then, move the seared beef to the crockpot.
3. Sauté Onions and Garlic:
Using the same skillet, add the chopped onion and garlic and cook for 2-3 minutes until soft and fragrant. Stir in the tomato paste and cook for another minute to bring out the flavor.
4. Deglaze the Skillet:
Pour about 1 cup of beef broth into the skillet and use a wooden spoon to scrape up all the browned bits from the bottom. These add great flavor to your stew.
5. Combine Ingredients in the Crockpot:
Transfer the onion mixture and broth to the crockpot. Add the remaining beef broth, Worcestershire sauce, dried thyme, rosemary, bay leaves, potatoes, and carrots. Stir gently to mix everything together.
6. Cook the Stew:
Cover the crockpot and cook on low for 7-8 hours, or on high for 3-4 hours, until the beef is tender and vegetables are cooked through.
7. Finish and Serve:
Before serving, remove the bay leaves. Taste the stew and add more salt and pepper if needed. Serve the stew hot, garnished with fresh parsley or thyme if you like. A side of crusty bread or buttered noodles is perfect for soaking up all the delicious sauce.
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 fridge overnight before starting the recipe to ensure the stew cooks properly.
Can I Make This Stew Without Searing the Beef?
Yes, you can skip searing for a quicker prep, but browning the beef adds extra flavor and helps thicken the stew. If you skip this step, consider adding a bit more seasoning to boost the taste.
How Should I Store Leftover Beef Stew?
Let the stew cool completely, then store leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze it for up to 3 months—just thaw overnight in the fridge before reheating.
Can I Add Other Vegetables to the Stew?
Absolutely! Mushrooms, green beans, or peas work well. Add quick-cooking veggies like peas or green beans during the last 30 minutes of cooking to keep them fresh and tender.
