Our crockpot beef stew is a hearty, flavorful comfort dish that is slow-cooked to create perfectly tender bites of beef and vegetables that melt in your mouth.
Slow cooker beef stew is one of my favorite “set and forget” meals for a snow day or just a day when I know my family will be craving something comforting, filling, and nutritious, but I’m short on time.
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Beef stew is a favorite in my house from the minute sweater weather starts. Because the prep for making our crockpot beef stew is relatively minimal, it makes for the perfect game day or weekend errand day meal.
I LOVE coming home to a house that smells like I have been working hard in the kitchen all day, without actually having done it.
The key to the rich flavor and tender chunks of meat in this dish is the low, steady heat that a crock pot provides. Slowly simmering in the rich sauce breaks down the beef chunks, so they’re melt-in-your-mouth tender.
If you love delicious, hearty stews, make sure to try our Brunswick stew and homestyle chicken stew recipes.
Gather the ingredients to prepare our slow cooker beef stew recipe. Culinary professionals call this the “Mise en Place,” which means "everything in its Place."
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
Can I make changes to the recipe?
Absolutely. We used a chuck roast and cut it into cubes, but you can buy precut stew meat if you prefer, or any beef roast. But a chuck roast is the best choice for tenderness and flavor after slow cooking.
We used a dry red wine to make the recipe, but you can use a dry white wine, or omit the wine if you prefer a non-alcoholic version.
For a hearty stew, add chopped parsnips, turnips, or any of your favorite root vegetables. You can also add green beans, corn, lima beans, or bitter greens to our slow cooker beef stew.
Make the recipe with vegetables you enjoy eating. Feel free to leave out any you’re not fond of and add your favorites.
Recipe Variations
- Guinness Beef Stew: Substitute Guinness stout beer for the red wine to achieve an Irish-inspired flavor.
- Southwestern Twist: Toss in corn, black beans, and chili powder. Serve with warm tortillas or tortilla chips.
- Southern Twist: Substitute sweet potatoes for potatoes. Add succotash and collard greens to the mixture.
How to make Crockpot Beef Stew
Follow along with my simple step-by-step instructions to learn how to make Slow Cooker Beef Stew in your home kitchen.
- Add the cut potatoes, carrots, and mushrooms to the slow cooker.
- Add the all-purpose flour, table salt, and black pepper to a shallow bowl. Whisk to combine,
- Add the beef cubes to the flour mixture.
- Toss to coat the pieces.
- Add the olive oil to a large skillet over medium-high heat.
- When the pan is hot, add the meat to the pan.
- Sear the pieces on all sides (about 3-4 minutes).
- Add the red wine to deglaze the pan. Scrape the bottom of the pan to release all the tasty brown bits stuck to the pan. Add the beef and any liquid from the pan into the slow cooker.
- Add the butter to the same pan.
- When the pan is hot, add the chopped onions.
- Sauté for 2 minutes.
- Add the mixture to the slow cooker along with the tomato paste.
- Mix to combine the ingredients.
- Add the beef broth, tomato paste, fresh thyme, and Worcestershire sauce to the slow cooker and mix gently.
- Set the slow cooker to the low setting and cook for 7 to 8 hours, or until the beef and potatoes are tender enough to be pierced with a fork.
- With 15 minutes remaining, add the frozen peas to the mixture. Cover with the lid on and cook for an additional 15 minutes.
If the sauce is thin, add two tablespoons of butter to a saute pan and when the butter is melted, mix in two tablespoons of flour. Stir to combine and cook over medium heat for 2 minutes. This is a roux that will thicken the gravy.
Add the liquid from the slow cooker to the roux and whisk until well combined. Heat until the sauce is thickened, then add it back to the slow cooker and stir to combine.
If the sauce is too thick, add water or beef broth to thin it out.
Serving Suggestions
- Serve with mashed potatoes, egg noodles, or your favorite grain.
- Serve with crusty bread, garlic bread, or biscuits.
- Pair with a crisp green salad.
- Perfect for Sunday dinner, game day, or cold-weather gatherings
When you’re looking for an easy meal at the end of a busy day, our crockpot beef stew will do the trick. It’s the kind of meal that will warm your body and warm your soul. Just add a glass of red wine, put on your favorite sweatpants, and enjoy the evening.
Storage and Heating
Store any leftovers refrigerated in an airtight container for 3-4 days. It can be stored frozen for up to two months.
Reheat on the stovetop or in the microwave until the internal temperature reaches at least 165°F.
Recipe FAQs
Yes, you can. Stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) during the last 30 minutes of cooking for a thicker, gravy-like consistency.
Yes, you can, but I don't recommend it. Low and slow (7-8 hours) gives you melt-in-your-mouth beef. On high, you'll need about 4-5 hours, but the meat won't be as tender.
You sure can! Brown the beef, chop your vegetables, and store everything in the fridge overnight. In the morning, dump all the ingredients into the crockpot and set it to cook.
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Crockpot Beef Stew (Easy Slow Cooker Recipe)
Equipment
- slow cooker
Ingredients
- 2 ½ lbs. chuck roast – cut into one-inch cubes
- ¾ cup all-purpose flour
- 2 teaspoon table salt
- ½ teaspoon pepper
- 2 tablespoon olive oil
- 3 cups beef broth
- 2 tbs unsalted butter
- 1 cup red wine
- 3 ounces tomato paste
- 1 tablespoon worcestershire sauce
- 2 tsp. fresh thyme
- 1 ½ lbs. red bliss potatoes -cut into once cubes
- 3 cups mushrooms – cut in half or quartered, depending on their size.
- 2 cups carrots -cut into chunks or diced
- 2 cups sweet onion -diced
- 2 cups frozen peas -or fresh
- table salt -to taste
- black pepper -to taste
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Instructions
- Add the cut potatoes, carrots, and mushrooms to the slow cooker.
- Add the all-purpose flour, table salt, and black pepper to a shallow bowl. Whisk to combine,
- Add the beef cubes to the flour mixture and toss to coat the cubes.
- Add the olive oil to a large skillet over medium high heat.
- Add the meat to the pan and sear it on all sides (about 3-4 minutes).
- Add the red wine to deglaze the pan. Scrape the bottom of the pan to get all the tasty brown bits to release from the pan.
- Pour the beef and any liquid from the pan into the slow cooker.
- Add the butter to the same pan. When the pan is hot, add the chopped onions. Sauté for 2 minutes, then add the mixture to the slow cooker.
- Add the beef broth, tomato paste, fresh thyme, and Worcestershire sauce to the slow cooker and mix gently.
- Set the slow cooker to the low setting and cook for 7 to 8 hours, until the beef and potatoes are fork tender.
- With 15 minutes remaining, add the frozen peas to the mixture. Cover with the lid on and cook for an additional 15 minutes.
- If the sauce is thin, add two tablespoons of butter to a saute pan and when the butter is melted, mix in two tablespoons of flour. Stir to combine and cook over medium heat for 2 minutes. This is a roux that will thicken the gravy.Add the liquid from the slow cooker to the roux and whisk until well combined. Heat until the sauce is thickened, then add it back to the slow cooker and stir to combine.If the sauce is too thick, add water or beef broth to thin it out.
- Serve with mashed potatoes, noodles, or the grain of your choice and garnish with chopped parsley.
Notes
- Guinness Beef Stew: Substitute Guinness stout beer for the red wine to achieve an Irish-inspired flavor.
- Southwestern Twist: Toss in corn, black beans, and chili powder. Serve with warm tortillas or tortilla chips.
- Southern Twist: Substitute sweet potatoes for potatoes. Add succotash and collard greens to the mixture.
- Serve with mashed potatoes, egg noodles, or your favorite grain.
- Serve with crusty bread, garlic bread, or biscuits.
- Pair with a crisp green salad.
- Perfect for Sunday dinner, game day, or cold-weather gatherings.
That’s personal preference. I prefer to leave the skins on for a rustic flavor and added nutrients, but peeled works just fine too. Can I make this recipe gluten-free?
Yes, you can substitute gluten-free flour for any flour in the recipe. Check to make sure your Worcestershire sauce is gluten-free.
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