Beef stew made in a crock pot is one of those comfort meals that’s perfect for busy days. It’s full of tender chunks of beef, hearty potatoes, carrots, and a rich, flavorful broth that gets better the longer it cooks. Everything simmers slowly all day, so the meat becomes super soft and the vegetables soak up all the tasty juices.
I love using the crock pot for this recipe because it’s so easy—just toss in your ingredients in the morning and by dinner time, you’ve got a warm and filling meal waiting for you. One tip I always follow is to brown the beef before adding it to the pot; it adds a nice depth of flavor that makes the stew extra delicious.
My favorite way to serve beef stew is with some crusty bread on the side for dipping, and a simple green salad to balance out the meal. It’s the kind of dish that makes the whole house smell cozy, and it always brings everyone together around the table. I often make it on weekends or chilly evenings, and it feels like a little hug in a bowl every time.
Key Ingredients & Substitutions
Beef Stew Meat: Choosing a cut like chuck is great because it becomes tender and flavorful when slow-cooked. If you can’t find stew meat, you can cut chuck roast into cubes yourself.
Potatoes & Carrots: These veggies add heartiness and sweetness. Yukon Gold or red potatoes hold up well. For carrots, baby carrots work fine if you’re short on time.
Beef Broth & Tomato Paste: Beef broth builds a rich base, and tomato paste adds depth and a slight tang. Low-sodium broth lets you control salt better. You can swap tomato paste for canned crushed tomatoes if you want a chunkier sauce.
Herbs & Worcestershire Sauce: Rosemary, thyme, and bay leaves give that classic earthy flavor. Worcestershire sauce amps up the umami—substitute with soy sauce if needed, but watch the salt.
How Do You Get Tender Beef and Thick Sauce in a Crock Pot Stew?
Browning the Beef: Before slow cooking, sear the meat in hot oil. This locks in juices and adds flavor through caramelization. Don’t skip this step even if you’re in a hurry—it really makes a difference.
Stewing Low and Slow: Cook on low for 7-8 hours if possible. The slow, gentle heat breaks down tough fibers, making the beef silky and tender.
Thickening the Sauce: Use a flour slurry by mixing flour with cold water and stirring it in at the end of cooking. Let it cook uncovered for 30 minutes to thicken without lumps. Alternatively, mashed potatoes can also add thickness naturally.
Equipment You’ll Need
- Crock pot or slow cooker – this is the heart of the recipe and makes cooking hands-off and easy.
- Large skillet – to brown the beef and onions, which adds more flavor to the stew.
- Wooden spoon – perfect for stirring without scratching your cookware.
- Measuring cups and spoons – to get the broth, seasonings, and tomato paste just right.
- Knife and cutting board – for chopping your vegetables and trimming the beef.
Flavor Variations & Add-Ins
- Add mushrooms for an earthy note and extra texture that pairs perfectly with the beef.
- Swap potatoes for sweet potatoes to add a bit of natural sweetness and a twist on the classic.
- Try adding a splash of red wine along with the broth for deeper richness.
- Stir in frozen peas or green beans near the end for some fresh color and crunch.
Classic Crock Pot Beef Stew
Ingredients You’ll Need:
Main Ingredients:
- 2 pounds beef stew meat, cut into 1-inch cubes
- 3 large carrots, peeled and chopped into chunks
- 4 medium potatoes, peeled and cut into large chunks
- 1 onion, diced
- 3 cloves garlic, minced
- 3 cups beef broth
- 1 (6 oz) can tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper, to taste
- 2 tbsp olive oil
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, chopped, for garnish
Time You’ll Need:
Prep time takes about 15-20 minutes to chop veggies and brown the beef. Then, the crock pot does the work—cook on low for 7–8 hours or on high for 4–5 hours until everything is tender and flavorful. Add 30 minutes if you decide to thicken the stew at the end.
Step-by-Step Instructions:
1. Brown the Beef:
Heat olive oil in a large skillet on medium-high. Season the beef with salt and pepper. Brown the meat in batches, about 5-7 minutes each, until it’s nicely seared all over. Then transfer the beef to your crock pot.
2. Sauté Onions and Garlic:
Using the same skillet, add diced onions and minced garlic. Cook for 2-3 minutes until they’re soft and smell amazing. Slide them into the crock pot with the beef.
3. Add the Veggies and Seasonings:
Toss in the chopped carrots, potatoes, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, bay leaves, and a pinch of salt and pepper. Gently stir everything together so it’s evenly combined.
4. Slow Cook the Stew:
Cover and cook on low for 7-8 hours or high for 4-5 hours. The long, slow cook time makes the beef tender and lets all the flavors deepen.
5. (Optional) Thicken Your Stew:
About 30 minutes before serving, mix flour with some cold water to make a smooth paste. Stir this slurry into the stew and cook uncovered on high so it thickens nicely.
6. Final Touches:
Remove the bay leaves, give the stew a taste, and adjust salt or pepper if needed. Sprinkle fresh parsley on top for a pop of color and fresh flavor.
Serving Suggestions:
Serve your cozy beef stew with crusty bread or buttered noodles to soak up all that delicious sauce. It’s a filling meal that’s perfect for chilly days!
Can I Use Frozen Beef Stew Meat?
Yes, but be sure to fully thaw the meat in the refrigerator before cooking. This ensures even cooking and helps the beef become tender in the crock pot.
Can I Prepare the Stew Ingredients the Night Before?
Absolutely! You can chop the vegetables and brown the beef the night before. Store everything separately in the fridge and combine in the crock pot the next day for easy cooking.
How Do I Store Leftover Beef Stew?
Keep leftover stew in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or microwave, adding a splash of broth if it’s too thick.
Can I Add Other Vegetables to This Beef Stew?
Definitely! Mushrooms, peas, green beans, or celery are great additions. Add heartier veggies at the start, and quicker-cooking ones like peas toward the end to keep their texture.
