The Easiest Crockpot Beef Stew (Slow Cooker Recipe)

This Crockpot Beef Stew is the ultimate comfort food. It’s rich, hearty, and packed with fork-tender beef that cooks low and slow in your slow cooker all day. Perfect for a fuss-free weeknight dinner, yet cozy enough to serve for Christmas Eve or a chilly winter Sunday.

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Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 hours
Total Time: 10 hours 20 minutes
Servings: 6-8 servings

Why You’ll Love Making This Crockpot Beef Stew

• Incredibly Easy: This recipe is straightforward and requires minimal active cooking time. A little bit of prep in the morning, and the slow cooker does the rest of the work.

• Amazingly Tender Beef: The low and slow cooking process breaks down the beef, resulting in exceptionally tender and flavorful meat

• Rich and Hearty: Packed with vegetables and a savory broth, this stew is a complete and satisfying meal in one pot.

• Perfect for Meal Prep: Stew often tastes even better the next day, making it a great option for meal prepping. It also freezes well for future meals.

• Welcoming Aroma: There’s nothing quite like the warm and inviting aroma of beef stew simmering away in the crockpot all day.

Ingredients

• 2 tablespoons olive oil, divided
• 2 pounds boneless beef chuck, cut into 1-inch cubes
• 1 medium yellow onion, chopped
• 6 cloves garlic, minced
• 1 pound Yukon Gold potatoes, peeled and diced into large bite-sized pieces
• 4 large carrots, peeled and cut into large bite-sized pieces
• 3 sticks celery, chopped
• 3 cups beef broth
• 1 (6 ounce) can tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• Freshly ground black pepper, to taste
• 3 bay leaves
• 2 tablespoons cornstarch and 2 tablespoons cold water (for thickening, optional – keeps this recipe Gluten-Free!

Ingredient Substitutions

• The Best Beef: I recommend Chuck Roast (sometimes labeled as “Stew Meat” or “Braised Beef”). Chuck comes from the shoulder and has amazing marbling. As it slow cooks, that connective tissue melts down, keeping the meat juicy. Leaner cuts like Sirloin or Round will dry out and become chewy after 10 hours.
• The Potatoes: I use Yukon Gold because they are waxy enough to hold their shape but creamy enough to absorb the gravy. If you use Russet potatoes, cut them larger, as they tend to break down faster.
• Red Wine Option: Want a deeper flavor profile? Swap 1/2 cup of the beef broth for a dry red wine like Cabernet Sauvignon or Merlot. The alcohol cooks off, leaving a rich, restaurant-quality depth to the sauce.
• Gluten-Free: As noted, using cornstarch instead of flour to thicken the sauce keeps this stew naturally gluten-free! Just ensure your Worcestershire sauce brand is certified GF.

What to Serve with Beef Stew

Since this stew is a “one-pot meal” with protein, starch, and veggies, you don’t need elaborate sides. However, you need something to soak up that incredible gravy!

• Crusty Bread: A loaf of French bread, sourdough, or warm dinner rolls is non-negotiable for dipping.
• Green Salad: A crisp salad with a sharp vinaigrette (like apple cider vinegar dressing) cuts through the richness of the beef.
• Mashed Potatoes: Yes, there are potatoes in the stew, but serving a ladle of stew over creamy mashed potatoes (or mashed cauliflower for low carb) is the ultimate winter comfort food hack.

Storing & Freezing Instructions

This recipe makes a large batch, which is perfect because leftovers taste even better on day two!

• In the Fridge: Let the stew cool completely before sealing it in an airtight container. It will keep for 3-4 days. You might notice a layer of fat solidify on top—this is normal! It will melt right back in when you reheat it.
• In the Freezer: This is a freezer-friendly champion. Freeze in gallon bags (lay them flat to save space) or individual glass containers. It lasts for 3 months.
• Reheating: Thaw in the fridge overnight. Reheat on the stove over medium heat. If the gravy has become too thick, just splash in a little water or extra broth to loosen it up.

Instructions

1. Sear the Beef:
In a large skillet, heat one tablespoon of olive oil over medium-high heat. Add half of the beef cubes in a single layer, ensuring not to overcrowd the pan. Sear for about 45 seconds per side, until browned on all sides. This step is crucial for developing a deep, rich flavor in the stew. Transfer the seared beef and any juices to the slow cooker. Repeat with the remaining olive oil and beef.
> Short on time? You can skip the searing step! For a true “dump-and-go” meal, just toss the raw beef and aromatics directly into the slow cooker. It will still taste delicious, just slightly lighter in flavor.

2. Sauté the Aromatics:
In the same skillet, add the chopped onion and cook for 3-4 minutes, until softened. Add the minced garlic and cook for another 30 seconds until fragrant. Transfer the onion and garlic mixture to the slow cooker with the beef.

3. Combine the Ingredients:
To the slow cooker, add the potatoes, carrots, celery, beef broth, tomato paste, Worcestershire sauce, salt, and pepper. Stir everything together until well combined. Gently place the bay leaves on top.

4. Slow Cook to Perfection:
Cover the slow cooker and cook on low for 10 hours or until the beef is tender and easily falls apart. If you’re short on time, you can cook on high for 4-5 hours, but the low and slow method is recommended for the most tender results.

5. Thicken the Stew (Optional):
About 10-20 minutes before serving, if you prefer a thicker gravy, create a slurry by whisking together the cornstarch and cold water in a small bowl until smooth. Slowly stir the slurry into the stew. Cover and cook on high for another 10-15 minutes, or until the stew has thickened to your liking.

Tips for making the Best Beef Stew

• Choosing the Right Beef: For the most tender stew, use beef chuck, which has a good amount of fat and connective tissue that breaks down during slow cooking. You can often find pre-cut “stew meat” at the grocery store, which is typically chuck.
• Don’t Skip the Sear: Searing the beef before adding it to the slow cooker creates a flavorful crust that enhances the overall taste of the stew.
• Cooking for Two? This stew freezes beautifully. We recommend making the full batch and freezing leftovers in individual portions for easy lunches. Or, simply halve all the ingredients—a 3-quart slow cooker works perfectly for a half-batch.
• Hearty Vegetable Chunks: Cut your potatoes and carrots into larger pieces to prevent them from becoming mushy during the long cooking time.
• Deglaze the Pan: For an extra layer of flavor, after sautéing the onions and garlic, you can pour a splash of the beef broth into the hot skillet to scrape up any browned bits from the bottom. Add this flavorful liquid to the slow cooker.

Recipe FAQs

Can I overcook beef stew in a crockpot?
Yes, it is possible to overcook beef stew in a slow cooker, which can result in mushy vegetables and tough meat. It’s best to follow the recommended cooking times and check for tenderness towards the end of the cooking cycle.

How do I store and reheat leftovers?
Allow the stew to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months. To reheat, thaw the stew in the refrigerator overnight and then gently warm it on the stovetop or in the microwave. You may need to add a splash of water or broth to reach the desired consistency.

Can I prepare this stew in advance?
Absolutely. In fact, many people find that beef stew tastes even better the next day as the flavors have more time to meld together. You can prepare the entire stew a day or two in advance and simply reheat it when you’re ready to serve.

Can I use different vegetables?
Yes, feel free to add other vegetables like peas, green beans, or mushrooms. If using frozen peas, stir them in during the last 15 minutes of cooking. Keep in mind that some vegetables cook faster than others, so you may need to adjust when you add them to the slow cooker.