Crockpot Beef Stew

This cozy crockpot beef stew is comfort food made easy, with tender beef, hearty veggies, and a rich, flavorful gravy that simmers while you get on with your day.

Flavor: Savory, well-seasoned slow cooker beef stew with tender beef and veggies that soak up the broth.
Why Make It: Browning the beef and deglazing the pan gives this crockpot beef stew a rich, roast-like flavor without extra ingredients.
Recommended Tools: 6-quart slow cooker, large skillet, sturdy spatula for scraping up browned bits.
Serving Suggestions: Serve with biscuits, cornbread, or crusty bread, perfect for dunking every last bite.

potatoes , oil , broth , flour , chuck roast , garlic , thyme , rosemary , celery , carrots , cornstarch , worcestershire , onion , vegetable juice , peas with labels to make Crock Pot Beef Stew

Ingredient Notes

Beef: Cubed chuck roast works best because it gets tender and flavorful after a long cook. Keep pieces similar in size so they cook evenly.
Vegetables: Onion, carrots, and celery add great flavor. Chop them into 1-inch pieces so they hold up during cooking.
Potatoes: Yukon Gold or red potatoes hold their shape beautifully in this stew, while russets get softer and are best peeled before cooking.
Broth: For added flavor, try swapping a cup of the broth for a dry red wine like Merlot or Cabernet Sauvignon. Let it simmer for about 1 minute in the skillet before adding it to the slow cooker.
Vegetable Juice: Adding vegetable juice gives the stew a little extra depth and subtle sweetness, but you can swap in tomato juice, low-sodium V8, or just use extra broth with a tablespoon or two of tomato paste.
Variations: If you’re using fresh green beans, cook them for about 45 minutes. Optional add-ins include mushrooms (with the veggies), pearl onions (instead of chopped onion), or a bay leaf. Just remember to remove the bay leaf before serving.

cooking beef to make Crock Pot Beef Stew

adding broth and seasonings to ingredients to make Crock Pot Beef Stew

How to Make Beef Stew in a Crock Pot

Toss the beef with flour. Brown in a skillet. Place in the slow cooker.
Sauté the onion. Deglaze the skillet (full recipe below).
Add to the slow cooker along with the remaining ingredients except peas.
Cook. Stir in a cornstarch slurry to thicken, then add peas and heat through.

Brown the beef in small batches so the beef sears well and builds flavor.
Deglaze the skillet and scrape up every browned bit. It adds a lot to the broth.
Add the cornstarch slurry slowly and stop when the stew is thickened the way you like.
Add peas at the end so they stay bright and do not overcook.
If the beef is not tender, it needs more time. Keep cooking until it’s fork-tender.

bowl of Crock Pot Beef Stew with crockpot in the back

Storing and Reheating Tips

Keep leftovers in an airtight container in the refrigerator for 4 days. Or store in the freezer for 4 months.

To Reheat, thaw overnight in the refrigerator. Then reheat on the stove top, stirring occasionally. It thickens as it sits, so add a splash of broth if needed.

Cozy Slow Cooker Comforts

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 30 minutes

Cook Time 4 hours

Total Time 4 hours 30 minutes

In a medium bowl, combine flour, salt, pepper, and garlic powder. Toss the beef in the flour mixture.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the beef and brown in batches, about 2 minutes per side. Place the beef in the bottom of a 6-quart slow cooker.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pan. Add the onion and cook until tender. Add the onion to the slow cooker.
Add 1 cup of beef broth (or red wine per the recipe notes below) to the skillet and scrape up any brown bits with a spatula.
Add the broth to the slow cooker along with the remaining 3 cups of broth, potatoes, carrots, celery, vegetable juice, Worcestershire sauce, rosemary, and thyme.
Cook on high for 4 to 5 hours or on low for 8 to 9 hours or until beef is fork tender.
In a small bowl, stir together cornstarch with 2 tablespoons of water. Add to the stew a little bit at a time to thicken (you may not need all of the cornstarch mixture). Stir in the peas.
Cover and cook for 10-15 minutes or until thickened and heated through. Season with salt and pepper to taste.

Browning: Brown the beef in small batches without overcrowding the pan. If the pan is too full, the beef will steam instead of browning. Browning the beef adds extra flavor to the stew.
Broth: 1 cup of red wine can be substituted for 1 cup of beef broth. If using red wine, add it to the pan after searing the beef to deglaze. Let it simmer in the pan for about 1 minute before adding it to the slow cooker.
Peas/Beans: If you add fresh green beans in place of peas, they will need about 45 minutes to cook. Frozen peas just need to be heated through, they can be added during the last 10 minutes of cooking.
Potatoes: Any variety of potato can be used in this recipe. Red potatoes, Yukon golds, or baby potatoes do not require peeling and hold their shape better. Baking or russet potatoes should be peeled.
Leftovers: Leftover beef stew can be stored in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 4 months. Thaw overnight in the refrigerator and reheat on the stovetop.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Main Course

Cuisine American

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