What Is Crockpot Beef Stew?
This easy crockpot beef stew recipe is the ultimate set it and forget it comfort food — rich, hearty, and packed with melt-in-your-mouth tender beef and vegetables slow cooked in a deeply savory gravy all day long. Whether it’s a chilly weeknight dinner, a cozy Sunday meal, or a holiday gathering, this stew delivers restaurant-quality flavor with minimal effort. Just prep in the morning and come home to the most incredible smelling kitchen!
Save This Recipe! 💌
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 hours
Total Time: 10 hours 20 minutes
Servings: 6-8 servings
Why You’ll Love This Crockpot Beef Stew
- Incredibly easy — minimal prep, maximum flavor
- Fall apart tender beef — low and slow breaks down the chuck perfectly
- Rich hearty gravy — deeply savory and absolutely delicious
- Complete one pot meal — protein, starch, and vegetables all in one
- Perfect for meal prep — tastes even better the next day!
- Freezer friendly — make a big batch and freeze for later
- Naturally gluten free — uses cornstarch instead of flour to thicken
What You’ll Need
- A 6-8 quart slow cooker — you need the space for this hearty stew
- Beef chuck roast — the absolute best cut for slow cooker beef stew
- Yukon Gold potatoes — waxy enough to hold shape but creamy enough to absorb the gravy
- Tomato paste — adds incredible depth and richness to the broth
- Worcestershire sauce — the secret umami ingredient that makes this stew special
- A large skillet — for searing the beef which is worth every extra minute!
The Secret to the Best Crockpot Beef Stew
Sear the beef first! This is the one step that takes this stew from good to absolutely incredible. When you sear the beef in a hot skillet before adding it to the crockpot, you create a beautiful caramelized crust that adds a deep, rich flavor that slow cooking alone simply cannot achieve. It only takes 5 extra minutes and the flavor difference is enormous!
Short on time? You can skip searing and dump everything straight in — it will still taste delicious, just slightly lighter in flavor.
Ingredients
- 2 tablespoons olive oil, divided
- 2 lbs boneless beef chuck, cut into 1-inch cubes
- 1 medium yellow onion, chopped
- 6 cloves garlic, minced
- 1 lb Yukon Gold potatoes, peeled and diced
- 4 large carrots, peeled and cut into chunks
- 3 sticks celery, chopped
- 3 cups beef broth
- 1 can (6 oz) tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- Black pepper to taste
- 3 bay leaves
- 2 tablespoons cornstarch + 2 tablespoons cold water (optional, for thickening)
How to Make the Easiest Crockpot Beef Stew
Step 1: Sear the beef– Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add half the beef cubes in a single layer — don’t overcrowd! Sear for about 45 seconds per side until browned all over. Transfer to the slow cooker with any juices. Repeat with remaining oil and beef.
Step 2: Sauté the aromatics– In the same skillet cook the chopped onion for 3-4 minutes until softened. Add garlic and cook 30 seconds until fragrant. Transfer to the slow cooker. Pro tip: add a splash of beef broth to the hot skillet to scrape up all those flavorful browned bits — add that liquid to the slow cooker too!
Step 3: Combine everything– Add potatoes, carrots, celery, beef broth, tomato paste, Worcestershire sauce, salt, and pepper to the slow cooker. Stir until well combined. Place bay leaves on top.
Step 4: Cook low and slow– Cover and cook on LOW for 10 hours or HIGH for 4-5 hours. Low and slow is strongly recommended for the most tender, flavorful results!
Step 5: Thicken the gravy (optional)– About 15 minutes before serving, whisk together the cornstarch and cold water until smooth. Stir into the stew, cover, and cook on HIGH for another 10-15 minutes until thickened to your liking.
Step 6: Serve– Remove bay leaves, taste and adjust seasoning, and serve hot with crusty bread!
Tips for the Best Crockpot Beef Stew
- Always use beef chuck — leaner cuts like sirloin or round will dry out and become chewy. Chuck has the marbling that melts into an incredible gravy!
- Don’t skip the sear — 5 minutes of searing creates flavor that hours of slow cooking can’t replicate
- Cut vegetables large — bigger chunks of potato and carrot hold their shape through the long cook time
- Deglaze the pan — pour a splash of broth into the hot skillet after sautéing to capture all those flavorful browned bits
- Red wine upgrade — swap ½ cup of beef broth for dry red wine like Cabernet Sauvignon for a restaurant-quality depth of flavor
- Don’t overcook — check for tenderness toward the end of cooking. Overcooked beef stew results in mushy vegetables and tough meat!
Substitutions and Variations
- Potatoes — Yukon Gold is best but if using Russet cut them larger as they break down faster
- Red wine — swap ½ cup beef broth for Cabernet Sauvignon or Merlot for incredible depth
- Add mushrooms — stir in sliced mushrooms with the vegetables for extra earthiness
- Add peas — stir in frozen peas during the last 15 minutes for a pop of color and sweetness
- Gluten free — use cornstarch slurry instead of flour and check your Worcestershire sauce is certified GF
What to Serve with Crockpot Beef Stew
- Crusty bread — French bread, sourdough, or dinner rolls for soaking up that incredible gravy
- Green salad — a crisp salad with apple cider vinegar dressing cuts through the richness beautifully
- Mashed potatoes — serve a ladle of stew over creamy mashed potatoes for the ultimate comfort food experience
- Mashed cauliflower — a great low carb alternative to mashed potatoes!
How to Store Crockpot Beef Stew
Refrigerator: Cool completely before storing in an airtight container for 3-4 days. You may notice a layer of fat solidify on top — completely normal! It melts right back in when reheated.
Freezer: This is a freezer champion! Freeze in gallon bags laid flat or individual glass containers for up to 3 months.
Reheating: Thaw overnight in the fridge. Reheat on the stovetop over medium heat, adding a splash of water or broth if the gravy is too thick.
Frequently Asked Questions
Can I overcook beef stew in a crockpot? Yes — overcooked stew results in mushy vegetables and tough meat. Follow the recommended cook times and check for tenderness toward the end of the cooking cycle.
Can I use different vegetables? Absolutely! Add peas, green beans, or mushrooms. Stir frozen peas in during the last 15 minutes. Add harder vegetables like turnips at the beginning with the other vegetables.
Can I prepare this in advance? Yes — beef stew actually tastes even better the next day as the flavors meld together. Make 1-2 days ahead and simply reheat when ready to serve!
Can I skip the searing step? You can! For a true dump and go meal just add raw beef directly to the slow cooker. It will still taste delicious — just slightly lighter in flavor than the seared version.
What’s the best cut of beef for stew? Beef chuck is the clear winner. It has the perfect marbling and connective tissue that breaks down during slow cooking into an incredibly tender, flavorful result. Avoid leaner cuts!
More Easy Crockpot Recipes You’ll Love
30 Hearty Sunday Dinner Ideas Your Family Will Love
If you make this easy crockpot beef stew I’d love to hear what you think! Leave a comment below or tag me on Pinterest! 🎉
The Easiest Crockpot Beef Stew
Ingredients
- 2 tbsp Olive Oil
- 2 lbs Boneless Beef Chuck (cut into 1-inch cubes)
- 1 Medium Yellow Onion (chopped)
- 6 Cloves of Garlic (minced)
- 1 lbs Yukon Gold Potatoes (peeled and diced)
- 4 Large Carrots (peeled and cut)
- 3 Sticks of Celery (chopped)
- 3 cup Beef Broth
- 1 Can Tomato Paste (6 oz)
- 1 tbsp Worcestershire Sauce
- 1 tsp Salt
- Freshly Ground Black Pepper
- 2 tbsp Cornstarch 2 tablespoons cornstarch and 2 tablespoons cold water (for thickening, optional – keeps this recipe Gluten-Free!)
- 3 bay leaves