Crockpot Beef Stew
This hearty Slow Cooker Beef Stew is filled with tender beef, potatoes, carrots, and peas, all simmered in a rich, flavorful gravy.
It’s filled with tender beef, potatoes, carrots, and peas, all simmered in a rich gravy that fills your kitchen with an inviting aroma.
Perfect for feeding a crowd, this comforting dish is easy to prepare and ideal for cold weather.
Crockpot Beef Stew Recipe Highlights
- 20 minutes of hands-on time before the slow cooker takes over.
- Perfect for weeknight meals or weekend family dinners.
- Rich, savory gravy with tender beef and perfectly cooked veggies.
- Makes enough for leftovers that also make for great for lunches.
- Freezes well for future meals,
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
BEEF – For this stew, I like to use stew meat cut into bite-sized pieces, which makes each bite tender and easy to enjoy. If you can’t find stew meat, chuck roast works really well too—it becomes melt-in-your-mouth tender after slow cooking and is easy to shred or cut.
OIL – Using vegetable oil to brown the beef helps develop a deep, rich flavor in the stew. Vegetable oil is great because of its high smoke point, which means you won’t burn the beef while searing. If you only have olive oil, it works too, but be mindful of the lower smoke point—it may require more attention while browning.
VEGETABLES – I use onion, garlic, carrots, potatoes, and frozen peas. Onion and garlic provide the foundation of rich flavor, while carrots and potatoes bulk up the stew, adding natural sweetness and making it heartier. Yukon gold or russet potatoes hold up best when slow-cooked; they stay firm rather than falling apart. Adding frozen peas at the end helps keep their color bright and adds a sweet, fresh flavor. Don’t like peas? Green beans are a solid alternative, or you can leave them out entirely.
FLOUR – Flour is used to give the stew its thick, hearty texture, making it more like a meal than a soup. If you need to avoid gluten, cornstarch is an alternative, though you might notice a slightly different consistency. Adding the flour while the vegetables are cooking helps to prevent lumps later on.
BROTH – Beef broth serves as the base of the stew, providing a savory richness that ties everything together. I prefer using low-sodium broth so I can adjust the seasoning myself—it’s always easier to add salt later than to try and fix an overly salty dish. If you don’t have beef broth, you could use chicken broth in a pinch, though it will make the flavor lighter.
LIQUID SEASONINGS – Better Than Bouillon, tomato paste, Worcestershire sauce. I add Better Than Bouillon because it gives a strong, concentrated beef flavor that makes the stew taste like it’s been cooking for days. If you don’t have it, a bouillon cube works too, though you may want to adjust the salt. Tomato paste adds just enough acidity to balance out the rich beefiness, while Worcestershire sauce gives that umami punch that makes every bite satisfying.
SEASONINGS – Dried thyme, bay leaves, salt, pepper. These seasonings are crucial for depth of flavor. Thyme and bay leaves add warmth and complexity, giving the stew that cozy, comforting quality. Fresh thyme can be used if you have it on hand—just reduce the amount a bit since fresh herbs are more potent. Salt and pepper are added to taste, and I suggest tasting before serving to adjust as needed.
THICKENING – Cornstarch mixture is used near the end of cooking to achieve a thick, gravy-like consistency. Mix cornstarch with cold water first to prevent clumping—this step is key to getting that perfectly smooth texture. If you like a thinner stew, feel free to skip this, but I find it makes the dish more hearty and satisfying.
PARSLEY – Adding parsley at the end brings a fresh, vibrant element to the rich stew. It’s optional but recommended if you like a bit of brightness to balance the flavors. Plus, it makes the dish look more appealing when you’re ready to serve it.
How To Make Crockpot Beef Stew
Please check the printable recipe card below for more detailed instructions.
- Brown the beef in a skillet, then transfer to the slow cooker.
- Sauté onion and garlic, add flour, then gradually mix in broth, bouillon, tomato paste, Worcestershire, thyme, bay leaves, salt, and pepper.
- Pour over the beef, add carrots and potatoes, and cook on low for 8 hours.
- Add cornstarch mixture and peas 30 minutes before serving, then remove bay leaves.
Leftovers and Storage
STORE – Beef stew often tastes even better the next day as the flavors have more time to meld. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
FREEZE – Yes, to freeze, allow the stew to cool completely, then transfer it to an airtight container or freezer-safe bag. Be sure to leave some room at the top of the container for expansion. You can freeze the stew for up to 3 months. When you’re ready to eat it, thaw the stew overnight in the refrigerator, then reheat it on the stove over medium heat, stirring occasionally.
REHEAT – When reheating, you can do so on the stove or in the microwave. If the stew has thickened too much in the fridge, add a splash of beef broth or water to loosen it up while reheating. This will help maintain the stew’s original texture and flavor.
Recipe Success Tips
BROWNING THE MEAT – Browning the meat before adding it to the slow cooker significantly boosts the flavor of your stew. Searing the beef at a high temperature creates a caramelized crust that adds depth to the dish. Make sure not to overcrowd the skillet, as this can cause the meat to steam rather than brown. If necessary, brown the meat in batches to ensure each piece gets that rich, flavorful sear.
DEGLAZING THE PAN – After browning the meat and sautéing the onions and garlic, you’ll find browned bits stuck to the bottom of the skillet. These bits are full of flavor, so it’s important not to leave them behind. Pour a small amount of beef broth into the pan and use a wooden spoon to scrape up the bits. This process, known as deglazing, adds an extra layer of flavor to your stew.
THICKENING THE GRAVY – To achieve a thick, rich gravy, the cornstarch slurry is added toward the end of the cooking process. This prevents the gravy from becoming too dense or pasty. Stir the slurry into the stew gradually and let it cook for another 15-30 minutes to reach the perfect consistency. If you like your gravy even thicker, you can add a bit more cornstarch mixed with water.
TIMING THE VEGETABLES – To keep the frozen peas from becoming mushy, add them about 30 minutes before serving. This allows them to warm through without losing their texture or vibrant color. The peas add a nice contrast to the hearty beef and potatoes.
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Serving Suggestions
OATMEAL DINNER ROLLS – Soft, fluffy rolls are perfect for soaking up the rich gravy.
CUCUMBER SALAD – A light and refreshing cucumber salad, either creamy or simple, balances the richness of the stew.
ROASTED CARROTS – These bring out the sweetness in the stew and add an extra layer of flavor.
MASHED POTATOES – Serve the stew over mashed potatoes for an extra comforting twist.
CHOPPED TOMATO SALAD – A simple salad of tomatoes, onions, and a light vinaigrette adds freshness to the meal.
Types of Meat
You can often find beef stew meat pre-cut and labeled as “stew meat” in the grocery store. However, it’s usually a mix of various cuts, so if you prefer consistency, you might want to buy a chuck roast or another suitable cut and cube it yourself.
CHUCK – The most popular choice for beef stew. Chuck comes from the shoulder area of the cow and has a good amount of fat and connective tissue, which makes it ideal for slow cooking. Chuck roast or shoulder roast are commonly cut into cubes for stew.
ROUND – This cut comes from the rear leg of the cow and is leaner than chuck. It’s also a good option for stew, though it may require slightly longer cooking to become tender. Eye of round, bottom round, and top round are examples of cuts from this area.
BRISKET – Brisket is a tougher cut from the chest area of the cow. It has a rich flavor but needs to be cooked slowly to break down its tough fibers, making it suitable for stews.
SHORT RIBS – While less common, boneless short ribs can be used for stew. They have excellent marbling and flavor, though they might be more expensive than chuck.
Commonly Asked Questions
What Kind Of Beef Should I use For Beef Stew?
“Beef stew meat” typically refers to cuts of beef that are well-suited for long, slow cooking methods like braising or simmering. These cuts usually come from the tougher parts of the cow, which contain a lot of connective tissue. As the meat cooks slowly, the connective tissue breaks down, making the stew tender and flavorful.
What should I do if my stew is too salty?
If your stew ends up too salty, there are a few tricks you can use to balance the flavors:
DILUTION – Add water or unsalted tomatoes to the stew to dilute the saltiness.
POTATOES – Adding a few peeled, raw potatoes to the stew can help absorb some of the excess salt. Remove the potatoes before serving.
ACIDITY – A splash of vinegar or lemon juice can help cut through the saltiness and balance the flavors.
CREAM – Stirring in a bit of cream or a dollop of sour cream can mellow out the saltiness.
Can I use frozen vegetables in my beef stew?
Yes, you can use frozen vegetables in beef stew, but it’s best to add them toward the end of the cooking process along with the frozen peas.
Frozen vegetables like carrots, green beans, or corn are already partially cooked, so adding them too early can result in them becoming mushy.
How do I know when my Beef Stew is done?
Beef stew is done when the beef is fork-tender and easily falls apart and the vegetables are fully cooked and soft. This usually takes around 7-8 hours on low in a slow cooker.
If you’re using a different cooking method, such as simmering on the stove, it can take 2-3 hours. The key is to ensure that the meat is tender and the flavors have had time to develop fully.
Can I cook beef stew on high in the slow cooker to save time?
Yes, you can cook beef stew on high in the slow cooker to save time, but the results may differ. Cooking on low is preferable because it allows the beef to become more tender as the collagen breaks down slowly over several hours.
If you’re in a hurry, cooking on high for 4-5 hours is an option, but keep in mind that the stew might not develop as deep a flavor, and the meat may not be as tender as it would be with the low setting.
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Crockpot Beef Stew
Ingredients
- 2 ½ pounds beef stew meat cut into bite-sized pieces
- 3 tablespoons vegetable oil
- 1 large onion chopped
- 5 large carrots peeled and sliced
- 4 large potatoes peeled and cut into large chunks
- 2 cups frozen peas
- 4 cloves garlic minced
- ⅓ cup flour all-purpose
- 4 cups beef broth
- 1 tablespoon Better Than Bouillon Beef
- ⅓ cup tomato paste
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dried thyme
- 2 large bay leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons cornstarch mixed with 3 tablespoons cold water (optional for thickening)
- parsley freshly chopped
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the stew meat and brown on all sides. Transfer the browned beef to the slow cooker. Cook in batches.
- Add the onion and garlic and cook in the same skillet until the onion is softened, about 3-4 minutes. Add the flour to the skillet and stir well, cooking for another minute.
- Gradually whisk in the beef broth. Add the Better Than Bouillon Beef Base, tomato paste, Worcestershire sauce, thyme, bay leaf, salt, and pepper. Stir to combine.
- Pour the mixture over the beef in the slow cooker. Add the sliced carrots and potato chunks to the slow cooker.
- Cover and cook on low for 8 hours, or until the beef is tender, the potatoes are cooked through, and the vegetables are soft.
- About 30 minutes before serving, add the cornstarch mixture and frozen peas to the slow cooker. Allow it to cook for the remaining time until the gravy reaches the desired consistency. Remove the bay leaf.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.