This Crockpot Beef Stew is a hearty and comforting dish that’s perfect for chilly days. It’s loaded with tender chunks of beef, soft potatoes, carrots, and celery all slow-cooked to perfection, making every bite full of rich, cozy flavors. The long, slow cooking brings out the best in the meat and veggies, creating a thick and tasty broth that feels like a warm hug in a bowl.
I love how easy this stew is to put together—just toss everything into the crockpot and let it work its magic while you go about your day. It’s hands-off cooking at its finest, which means more time to relax and less time in the kitchen. I usually make a big batch because it tastes even better the next day, and leftovers are super comforting when you need a quick meal ready to warm you up.
One of my favorite ways to serve this beef stew is with a slice of crusty bread or over a bed of buttered noodles. It makes the meal feel even more filling and satisfying. Whenever I make this stew, friends and family always ask for seconds—it’s the kind of meal that brings people together and fills the house with the smell of home-cooked goodness.
Key Ingredients & Substitutions
Beef stew meat: Choose chuck roast cut into cubes; it becomes tender and flavorful after slow cooking. If you want a leaner option, try sirloin tip, but cooking time may vary.
Potatoes: Russet or Yukon Gold work well here as they hold shape but get tender. Sweet potatoes are a sweet twist if you want a different flavor.
Carrots & peas: Carrots add sweetness and texture, while peas add color and a fresh touch at the end. Frozen peas are best added late to avoid mushiness, but fresh peas can be used when in season.
Herbs: Rosemary and thyme add warmth and depth. Dry herbs work well, but fresh gives a brighter taste. Feel free to swap rosemary with sage for a different aroma.
Flour: Tossing beef in flour helps thicken the stew. You can use cornstarch or arrowroot mixed with a bit of water after cooking if you want to avoid flour.
How Do You Make the Beef Tender and the Stew Thick?
The key to tender beef is slow cooking and browning first. Here’s how:
- Coat the beef with flour to create a protective layer that also helps thicken the stew later.
- Brown the beef in hot oil for a few minutes on each side to lock in juices and add flavor. Don’t skip this step—it’s worth it.
- Cook the stew low and slow in the crockpot for 7-8 hours or high for 3-4 hours. Low heat breaks down tough fibers, making the beef melt in your mouth.
- Add peas near the end for the best texture; cooking them too long makes them mushy.
Following these tips will give you a rich, thick stew with tender meat every time.
Equipment You’ll Need
- Crockpot or slow cooker – This does all the slow cooking for you, making the beef super tender without much fuss.
- Large skillet – Great for browning the beef before adding it to the crockpot to boost flavor.
- Cutting board and sharp knife – You’ll need these for chopping carrots, potatoes, and onions easily and safely.
- Measuring cups and spoons – To get your broth, seasonings, and tomato paste just right.
Flavor Variations & Add-Ins
- Swap beef with lamb for a richer, slightly gamey stew that’s perfect for special occasions.
- Add mushrooms for earthy depth and extra texture; they soak up the stew flavors beautifully.
- Stir in a splash of red wine or balsamic vinegar for a tangy twist that brightens the broth.
- Use sweet potatoes instead of white potatoes for a touch of sweetness and extra color.
Crockpot Beef Stew Recipe
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 1 cup frozen green peas
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary (or 1 sprig fresh rosemary)
- 2 bay leaves
- 1/3 cup all-purpose flour
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh rosemary sprig for garnish (optional)
How Much Time Will You Need?
This Crockpot Beef Stew takes about 20 minutes of preparation time and then slow cooks for 7-8 hours on low or 3-4 hours on high, allowing the beef and vegetables to become tender and flavorful without much hands-on cooking.
Step-by-Step Instructions:
1. Prepare the Beef:
In a large bowl, toss the beef cubes with the flour, salt, and pepper until they are coated evenly. This helps to thicken the stew later and adds flavor.
2. Brown the Beef:
Heat olive oil in a skillet over medium-high heat. Brown the flour-coated beef chunks for about 3-4 minutes on each side until they have a nice crust. This step locks in flavor. Once browned, transfer the beef to the crockpot.
3. Add Vegetables:
Add the peeled and chopped carrots, potatoes, diced onion, and minced garlic to the crockpot with the beef.
4. Make the Broth Mixture:
In a bowl, combine the beef broth, tomato paste, Worcestershire sauce, dried thyme, rosemary, and bay leaves. Stir well and pour the mixture over the beef and vegetables in the crockpot.
5. Cook the Stew:
Cover the crockpot. Cook the stew on low for 7-8 hours or on high for 3-4 hours until the beef is tender and the vegetables are cooked through.
6. Finish with Peas and Seasoning:
About 30 minutes before serving, stir in the frozen green peas. Taste the stew and add more salt and pepper if needed.
7. Serve and Garnish:
Remove the bay leaves and fresh rosemary sprig if used. Garnish with a fresh rosemary sprig for flavor and presentation. Serve your hearty beef stew hot with crusty bread or over buttered noodles for a comforting meal.
Can I Use Frozen Beef for This Stew?
Yes, but make sure to fully thaw the beef before cooking. Thaw it safely in the refrigerator overnight or use the cold water method in a sealed bag. This helps the meat cook evenly and become tender.
Can I Prepare This Stew Ahead of Time?
Absolutely! You can brown the beef and chop the veggies the day before, then refrigerate everything separately. When ready, combine in the crockpot and cook as directed. The stew also tastes even better the next day as flavors meld.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a bit of broth if it’s too thick.
Can I Add Other Vegetables to the Stew?
Definitely! Feel free to add mushrooms, celery, or parsnips. Just adjust the cooking times if needed, and add delicate vegetables like peas closer to the end to keep their texture.
