CrockPot Beef Stew is one of my all-time favorite slow cooker meals.
This hearty slow cooker stew beef stew recipe is packed with flavor. Tender chunks of beef, carrots, potatoes, and peas (or green beans) are cooked in rich brown gravy.
Serve with a side of buttermilk biscuits, crusty bread, or cornbread slathered with butter.
Ingredients for Slow Cooker Beef Stew
Ingredients for this beef stew CrockPot recipe are beef chuck or stew beef, root vegetables like potatoes, carrots, and fresh peas or beans.
Beef for Stew: The best beef for beef stew is chuck steak or chuck roast. Chuck is a flavorful cut of beef from the shoulder and front end of the animal. You may have to cut it into cubes yourself. It is perfect for Crock Pot Beef Stew or pot roast because when cooked low and slow, it becomes fork-tender and buttery in texture with a rich, beefy flavor.
If you don’t have chuck, stewing beef works well in this recipe too.
Broth: Use regular beef broth (not low sodium) for the best results. The broth is flavored with vegetable juice, rosemary and thyme.
If you have red wine on hand, it’s a great addition to this stew (although it is optional). Substitute a cup of a hearty dry red wine, such as Cabernet Sauvignon or Merlot, for one cup of the beef broth and use it to deglaze the pan you used for browning the meat.
Vegetables: This crockpot stew recipe uses carrots, potatoes, and celery. You can add extra vegetables like turnips or mushrooms if you’d like.
How to Make Beef Stew in a Crock Pot
I love a classic beef stew recipe, but if I’m not going to be home or want to prepare dinner early, this easy slow cooker recipe is just as delicious. Crock Pot stew comes together in just a few simple steps.
- Toss the beef in the flour-garlic powder mixture to coat per the recipe below, and brown in olive oil in batches. Don’t crowd the pan. (You can skip this step, but the browning adds great flavor to the stew).
- Sauté the onion in the same pan (use a bit of broth or red wine to help deglaze and add any brown bits to your crock pot).
- Add everything to the slow cooker (I use a 6qt crock pot) and cook until the beef is tender. Stir in peas before serving.
Ladle this beef stew into bowls and serve with crusty bread or homemade dinner rolls.
How Long to Cook Beef Stew in a Crock Pot: This is the best slow cooker beef stew recipe since it’s a set-it-and-forget-it kind of meal. Cook it on high for 4-5 hours, or on low for 8-9 until the meat is tender. You can leave it on warm for an additional hour or so if needed.
To Thicken Beef Stew in the Crock Pot: I use a cornstarch slurry (equal parts cornstarch and water) and add it in at the end. Allow it to cook about 10 minutes after adding the slurry to get rid of any starchy flavor.
Leftover CrockPot Beef Stew
Leftovers will keep for about 3-4 days in the fridge.
Freezing Beef Stew: CrockPot Beef Stew freezes really well, so make plenty for those quick-fix meal nights. Leave about an inch of headspace for expansion in plastic containers, and the stew will keep for 4 months in the freezer.
More Slow Cooker Beef Recipes
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Crock Pot Beef Stew
CrockPot Beef Stew is one of my all-time favorite one-pot meals. It’s filling, delicious, and the family always loves it!
Combine flour, garlic powder, 1 teaspoon of salt & ½ teaspoon of black pepper to taste. Toss the beef in the flour mixture.
Heat 2 tablespoons of olive oil over medium high heat in a large frying pan or skillet. Add the beef and brown in batches, about 2 minutes per side. Place the beef in the bottom of a 6qt slow cooker.
Reduce the heat to medium and add 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 pan 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, thyme, and ½ teaspoon of black pepper.
Cook on high 4-5 hours or on low 8-9 hours or until beef is tender.
Mix the cornstarch with 2 tablespoons of water. Stir into the stew a little bit at a time to thicken (you may not need all of the cornstarch mixture). Stir in peas.
Cover and cook for 10-15 minutes or until thickened and heated through. Season with salt & pepper.
*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.
Vegetables: If adding fresh green beans in place of peas, they will need about 45 minutes to cook. Thawed green peas just need to be heated through, they can be added during the last 10 minutes of cooking.
Potatoes: Any type of potato can be used in this recipe. We find red, yellow, or baby potatoes hold their shape best. If using thin-skinned potatoes, peeling is optional. Russet or baking potatoes should be peeled.
Leftover stew can be stored in an airtight container in the fridge for up to 4 days.
Freeze for up to 4 months and thaw overnight in the fridge and reheat on the stovetop.
Serving: 2cups | Calories: 360 | Carbohydrates: 23g | Protein: 27g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 429mg | Potassium: 1121mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5779IU | Vitamin C: 21mg | Calcium: 57mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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