If you are craving a warm, satisfying dinner that practically cooks itself, this Crock Pot Beef Stew is exactly what you need. Packed with tender beef, hearty vegetables, and a deeply savory broth, it is the kind of slow cooker meal that fills your home with comfort and brings everyone to the table happy and hungry.
This recipe is inspired by classic home style beef stew, but it is written in a clear, reliable way so you can make it successfully on your very first try. Whether you are cooking for a busy weeknight, a lazy Sunday, or meal prep for the week ahead, this slow cooker beef stew delivers big flavor with simple ingredients.
Table of Contents
Why You’ll Love This Crock-Pot Beef Stew
There are plenty of beef stew recipes out there, but this one stands out for a few key reasons.
First, the beef turns out incredibly tender. A quick sear before slow cooking locks in flavor and gives the stew a rich, savory base that tastes like it simmered all day on the stovetop.
Second, the vegetables cook perfectly. The potatoes are soft but not mushy, the carrots stay hearty, and the peas add a pop of color and freshness at the end.
Third, the flavor is deep and balanced. Tomato paste, Worcestershire sauce, herbs, and broth work together to create a stew that is bold without being heavy.
Finally, it is a true set-it-and-forget-it recipe. Once everything is in the Crock Pot, you can go about your day and come back to a comforting, homemade dinner that feels like a reward.
Ingredients for Crock-Pot Beef Stew
This recipe uses familiar, affordable ingredients that you can find at any grocery store. Below you will find everything broken down clearly so shopping and prep are easy.
Beef Stew Ingredients
- 2 1/2 pounds stew beef, cut into bite-sized chunks
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic salt
- 1/2 teaspoon celery salt
- 1/4 cup all-purpose flour
- 3 to 6 tablespoons olive oil, for searing
- 2 cups yellow onion, diced
- 4 cloves garlic, minced
Broth and Flavor Base
- 4 cups beef broth
- 2 beef bouillon cubes
- 3 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 cup red wine or additional beef broth
- 2 bay leaves
- 1 sprig fresh rosemary
Vegetables and Finishing Touches
- 5 medium carrots, cut into chunks
- 1 pound baby Yukon gold potatoes, halved or quartered
- 1 cup frozen peas
- 3 tablespoons cold butter, divided
- Optional: cornstarch slurry for thickening
Ingredient Notes and Substitutions
Beef: Chuck roast cut into chunks also works very well and often has great marbling for tenderness.
Red Wine Substitute: If you prefer not to cook with alcohol, replace the wine with beef broth plus 1 to 2 tablespoons red wine vinegar or lemon juice for balance.
Gluten-Free Option: Swap the flour for gluten-free all-purpose flour or skip it and thicken at the end with cornstarch.
Lower Sodium: Use low-sodium broth and bouillon, and adjust seasoning at the end.
Extra Vegetables: Celery, parsnips, green beans, or mushrooms can be added without changing the cooking time.
Step-by-Step Instructions
Follow these simple steps for a foolproof Crock Pot beef stew that turns out rich and comforting every time.
Step 1: Season and Coat the Beef
Place the beef chunks in a large bowl. Sprinkle with black pepper, garlic salt, and celery salt. Add the flour and toss until the beef is evenly coated. This light coating helps the meat brown and gives the stew body as it cooks.
Step 2: Sear the Beef
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the beef in batches, making sure not to overcrowd the pan. Sear each side for about 45 seconds, just until browned. Transfer the beef to the Crock Pot as you go, adding more oil if needed.
Step 3: Cook the Aromatics
Reduce the heat to medium. Add 1 tablespoon of butter to the same skillet, then add the diced onions. Cook for about 5 minutes until softened. Stir in the garlic and cook for 30 seconds, just until fragrant.
Pour in a splash of the broth or wine to deglaze the pan, scraping up all the browned bits. This step adds a lot of flavor to your stew. Transfer everything to the Crock Pot.
Step 4: Build the Stew
Add the remaining beef broth, bouillon cubes, tomato paste, Worcestershire sauce, wine or broth, carrots, potatoes, bay leaves, and rosemary to the slow cooker. Stir gently to combine.
Step 5: Slow Cook
Cover and cook on low for 7 1/2 to 8 hours or on high for 3 1/2 to 4 hours, until the beef is fork-tender and the vegetables are cooked through.
Step 6: Finish and Serve
Remove the bay leaves and rosemary sprig. Stir in the frozen peas and cook for an additional 10 to 15 minutes.
For extra richness, swirl in the remaining cold butter just before serving. If you want a thicker stew, add a cornstarch slurry and let it simmer for a few minutes until thickened.
Pro Tips for Success
- Always sear the beef. This single step adds deep flavor you cannot get from slow cooking alone.
- Cut vegetables into larger chunks so they hold their shape during long cooking.
- Do not rush the cook time. Low and slow gives the most tender results.
- Taste and adjust seasoning at the end, especially salt and pepper.
- Add peas last so they stay bright and fresh.
Flavor Variations
This Crock Pot beef stew is easy to customize based on your preferences.
- Herb-Forward Stew: Add thyme and parsley for a more aromatic finish.
- Vegetable-Loaded Stew: Increase carrots and add celery or mushrooms.
- Spicy Kick: Add a pinch of red pepper flakes or smoked paprika.
- Rustic Farmhouse Style: Stir in a spoonful of Dijon mustard at the end.
- Extra Rich: Add a splash of heavy cream or coconut milk before serving.
Serving Suggestions
Serve this Crock Pot beef stew hot with crusty bread, dinner rolls, or garlic toast to soak up the flavorful broth. A simple green salad or steamed green beans make great side dishes.
For a cozy presentation, ladle the stew into deep bowls and garnish with fresh parsley. It is perfect for family dinners, potlucks, or meal prep lunches.
Storage and Freezing Instructions
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Let the stew cool completely, then freeze in freezer-safe containers for up to 3 months.
Reheating: Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, stirring occasionally.
Ultimate Slow Cooker Beef Stew – Crock Pot Comfort Classic
- Total Time: 8 heures 20 minutes
- Yield: 6 portions
Description
Un ragoût de bœuf mijoté lentement, ultra réconfortant, composé de morceaux de bœuf fondants, de légumes généreux et d’un bouillon riche et savoureux, parfait pour un dîner familial sans effort.
Ingredients
- 2 1/2 livres de bœuf à ragoût, coupé en morceaux
- 1/2 cuillère à café de poivre noir
- 1/2 cuillère à café de sel à l’ail
- 1/2 cuillère à café de sel de céleri
- 1/4 tasse de farine tout usage
- 3 à 6 cuillères à soupe d’huile d’olive
- 2 tasses d’oignon jaune, coupé en dés
- 4 gousses d’ail, hachées
- 4 tasses de bouillon de bœuf
- 2 cubes de bouillon de bœuf
- 3 cuillères à soupe de concentré de tomate
- 2 cuillères à soupe de sauce Worcestershire
- 1 tasse de vin rouge ou bouillon de bœuf
- 2 feuilles de laurier
- 1 branche de romarin frais
- 5 carottes moyennes, coupées en morceaux
- 1 livre de pommes de terre Yukon Gold, coupées
- 1 tasse de petits pois surgelés
- 3 cuillères à soupe de beurre froid
Instructions
- Assaisonner le bœuf avec le poivre, le sel à l’ail et le sel de céleri, puis l’enrober de farine.
- Faire chauffer l’huile d’olive dans une poêle et saisir le bœuf par lots jusqu’à ce qu’il soit bien doré.
- Transférer le bœuf dans la mijoteuse.
- Faire revenir l’oignon dans la même poêle avec un peu de beurre jusqu’à ce qu’il soit tendre.
- Ajouter l’ail et cuire brièvement jusqu’à ce qu’il soit parfumé.
- Déglacer la poêle avec un peu de bouillon ou de vin et verser le tout dans la mijoteuse.
- Ajouter le bouillon, les cubes de bouillon, le concentré de tomate, la sauce Worcestershire, le vin, les carottes, les pommes de terre, le laurier et le romarin.
- Couvrir et cuire à feu doux pendant 7 à 8 heures ou à feu vif pendant 3 à 4 heures.
- Retirer le laurier et le romarin.
- Incorporer les petits pois et cuire 10 à 15 minutes supplémentaires.
- Ajouter le beurre froid avant de servir et ajuster l’assaisonnement si nécessaire.
Notes
Saisir le bœuf est essentiel pour un maximum de saveur. Coupez les légumes en gros morceaux afin qu’ils gardent une bonne texture après une longue cuisson.
- Prep Time: 20 minutes
- Cook Time: 8 heures
- Category: Plat Principal
- Method: Mijoteuse
- Cuisine: Américaine
Nutrition Facts (Per Serving)
| Nutrient | Approximate Amount |
|---|---|
| Calories | 520 |
| Protein | 38g |
| Carbohydrates | 28g |
| Fat | 28g |
| Fiber | 5g |
| Sodium | 980mg |
Values are estimates and will vary based on ingredients used.
FAQ About Crock Pot Beef Stew
What is the best cut of beef for Crock Pot beef stew?
Chuck roast or stew beef is ideal because it has enough fat and connective tissue to become tender during slow cooking. Lean cuts tend to dry out.
Do I have to brown the beef first?
While you can skip it, browning the beef adds depth and richness that makes a big difference in flavor. It is highly recommended.
Can I put raw beef directly into the Crock Pot?
Yes, it is safe, but the stew will not have the same savory flavor as when the beef is seared first.
How do I thicken beef stew in the slow cooker?
You can use flour at the beginning or a cornstarch slurry near the end. Let the stew simmer uncovered until it reaches your desired thickness.
Can I make this Crock Pot beef stew ahead of time?
Absolutely. This stew tastes even better the next day as the flavors develop. Simply reheat and serve.
Final Thoughts
This Ultimate Slow Cooker Beef Stew is the kind of recipe you will come back to again and again. It is reliable, comforting, and full of classic flavor, making it perfect for both busy weekdays and relaxed weekends. Once you try it, it is sure to become a staple in your Crock Pot rotation.