Crockpot Beef Stew Recipe
If you’re anything like me, you know there’s nothing quite like settling in with a warm, hearty stew after a long day. This Crockpot Beef Stew Recipe is one of those comforting meals that feels like a big, cozy hug in a bowl. I love how it fills my kitchen with that irresistible aroma and makes the house feel like home. Plus, it’s so easy to throw together in the morning and come back to a savory, tender stew in the evening—perfect for busy days when you want dinner to practically make itself!
What makes this Crockpot Beef Stew Recipe really stand out is the slow, gentle cooking that transforms simple ingredients into a rich blend of flavors. The combination of tender beef, hearty potatoes, and sweet carrots swimming in a savory broth is just plain magic. Whether you’re feeding a crowd, meal prepping for the week, or craving a classic comfort food, this recipe’s got you covered. I can’t wait for you to try it!
Ingredients You’ll Need
Choosing the right ingredients here makes all the difference because each one brings something important to the stew. From tender beef chunks to fragrant garlic, these staples create that perfect balance of taste and texture you’ll love. I usually pick the freshest vegetables I can find — it really elevates the final dish.
- Boneless stewing beef cubes or chuck: Look for well-marbled beef for maximum tenderness after slow cooking.
- Olive oil: I like to use good quality extra virgin olive oil to sear the meat for richer flavor.
- Onion: Adds a subtle sweetness that forms the stew’s flavorful base.
- Garlic: Fresh minced garlic really brightens up the earthy flavors.
- Yukon Gold potatoes: These hold their shape well and have a buttery texture perfect for stew.
- Carrots: Sweet and hearty, they add color and natural sweetness.
- Celery: Brings a slight crunch and earthy freshness to the mix.
- Beef broth: Use low-sodium if possible, so you can control the saltiness.
- Tomato paste: Deepens the stew’s color and infuses it with a subtle tanginess.
- Worcestershire sauce: This adds umami depth—don’t skip it, trust me!
- Salt and pepper: Season to taste; remember you can adjust at the end too.
- Bay leaves: Classic herb that gently layers in complexity.
- Cornstarch (optional): Use it to thicken the stew if you like it a bit heartier.
Variations
One of the best things about this Crockpot Beef Stew Recipe is how easy it is to make your own tweaks. Over the years, I’ve tried swapping ingredients and spices to match different cravings or what’s in my pantry. I encourage you to experiment too—it’s your stew after all!
- Vegetable swaps: I sometimes use parsnips or sweet potatoes for a touch of sweetness and variety, which gives the stew a fresh twist.
- Herbs and spices: Adding rosemary or thyme can give it a fragrant, herbaceous boost—I love this when I want something a bit earthy.
- Make it gluten-free: Simply skip the cornstarch or use arrowroot powder to thicken, perfect for gluten sensitivities.
- Spicier version: Throw in a pinch of red pepper flakes or smoked paprika if you want a little kick—you’ll be surprised how well it melds with the rich beef flavors.
How to Make Crockpot Beef Stew Recipe
Step 1: Brown the Beef for Maximum Flavor
Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. This step is optional but it makes a huge flavor difference. Pat your beef cubes dry with paper towels, then sear them in batches so they brown nicely without steaming. You’re looking for a nice caramelized crust—that’s where the yum comes from! Once browned, transfer the beef to the crockpot.
Step 2: Build the Stew Base
In the same skillet, add the remaining tablespoon of olive oil and toss in the chopped onions and garlic. Cook for a few minutes until fragrant and soft, scraping up any delicious browned bits from the beef. Add this to the crockpot along with the potatoes, carrots, celery, and bay leaves.
Step 3: Add Liquids and Seasonings
Pour in the beef broth, tomato paste, and Worcestershire sauce. Give everything a good stir to combine, then season with salt and pepper. If you want to keep things simple, you can add the salt later to taste after cooking, but I usually add a teaspoon upfront to help the flavors develop.
Step 4: Let Your Crockpot Work Its Magic
Cover and cook on low for about 7-8 hours or on high for 3-4 hours. You want the beef tender enough to shred easily with a fork and the vegetables soft but not mushy. I personally prefer the low-and-slow method—it makes the flavors so rich and the beef melt-in-your-mouth tender.
Step 5: Optional Thickening
If your stew is a bit more brothy than you like, mix 2 tablespoons of cornstarch with cold water and stir it into the crockpot during the last 30 minutes of cooking. Leave the lid off to let it thicken up nicely. This tip comes from one chilly evening when I needed my stew extra hearty!
How to Serve Crockpot Beef Stew Recipe
Garnishes
I love sprinkling freshly chopped parsley or thyme over the stew just before serving—it brightens up each bowl and adds a lovely pop of color. A dollop of sour cream can also be delicious if you want a creamy contrast to the rich broth.
Side Dishes
This stew pairs beautifully with crusty bread or buttery dinner rolls to soak up every last drop. I also enjoy it alongside a simple green salad or steamed green beans for a little freshness to balance the hearty stew.
Creative Ways to Present
For a special occasion, try serving the stew in rustic bread bowls or layering it over creamy mashed potatoes or buttered egg noodles. I once set it up as a cozy stew bar with toppings like shredded cheese, chopped herbs, and even some crispy bacon bits—everyone loved building their own bowls!
Make Ahead and Storage
Storing Leftovers
I store leftover stew in airtight containers in the fridge, and it honestly tastes even better the next day as the flavors have had time to meld. Just make sure to cool it before refrigerating to keep it safe and fresh.
Freezing
This Crockpot Beef Stew Recipe freezes beautifully. I portion it into freezer-safe containers or heavy-duty zip bags and label them with the date. When you’re ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally. If it’s too thick, just add a splash of beef broth or water to loosen the stew and keep it smooth and delicious.
FAQs
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Can I use other cuts of beef for this stew?
Definitely! While stewing beef or chuck is ideal because it becomes tender during slow cooking, you can also use beef brisket or round. Just keep in mind that cooking times might vary slightly to achieve that melt-in-your-mouth texture.
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Do I have to brown the beef before slow cooking?
Browning the beef isn’t mandatory, but I highly recommend it. It creates deeper flavor and color in the stew, which you just can’t get from tossing everything raw into the crockpot. It’s a little prep that pays off big time.
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How do I know when the stew is done?
The stew is ready when the beef is tender enough to easily shred with a fork and the vegetables are soft but still hold their shape. Typically, 7-8 hours on low or 3-4 hours on high does the trick.
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Can I make this Crockpot Beef Stew Recipe in an Instant Pot?
Yes! You can brown the beef using the sauté function, then pressure cook the stew for about 35 minutes, followed by a natural release. Just adjust liquids slightly if needed and keep an eye on the thickness when you’re done.
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How can I thicken the stew if it’s too watery?
Mix 2 tablespoons of cornstarch with cold water to create a slurry and stir it into the stew during the last 30 minutes of cooking. Remove the lid to let it thicken up nicely. You can also simmer uncovered on the stove after transferring stew for a bit if preferred.
Final Thoughts
This Crockpot Beef Stew Recipe has become a staple in my kitchen because it’s just so reliable and satisfying. There’s something truly special about coming home to a meal that’s already done, filled with tender beef and flavorful veggies that warm you from the inside out. Trust me, once you try it, you’ll be making this one again and again—and maybe even sharing it with your closest friends like I do. Give it a go and enjoy every bite!
Print
Crockpot Beef Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 7 hours on low or 3.5 hours on high
- Total Time: 7 hours 20 minutes (using low setting)
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Beef Stew is a hearty and comforting dish made with tender chunks of beef, fresh vegetables, and a rich, flavorful broth. Perfect for slow cooking, this stew delivers deep flavors with minimal effort, making it an ideal meal for chilly days or busy schedules. The combination of tender beef, potatoes, carrots, and celery creates a balanced and satisfying meal.
Ingredients
Meat and Oil
- 2 tablespoons olive oil, divided
- 2 pounds boneless stewing beef cubes or chuck
Vegetables
- 1/2 medium onion, chopped
- 6 cloves garlic, minced
- 1 pound Yukon Gold potatoes, peeled & diced (fairly large bite-size pieces)
- 4 large carrots, peeled & cut into fairly large bite-size pieces
- 3 sticks celery, chopped
Liquids and Seasonings
- 3 cups beef broth
- 1 (6 ounce) can tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- Pepper to taste
- 3 bay leaves
- 2 tablespoons cornstarch (optional, for thickening)
Instructions
- Prepare the beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Brown the beef cubes in batches, ensuring each piece is seared on all sides. This step locks in flavor and color. Remove the beef and set aside.
- Sauté aromatics: Using the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the chopped onion and minced garlic until the onion is translucent and fragrant, about 2-3 minutes.
- Combine ingredients in crockpot: Transfer the browned beef, sautéed onions and garlic, diced potatoes, carrots, chopped celery, beef broth, tomato paste, Worcestershire sauce, salt, pepper, and bay leaves into the crockpot. Stir gently to combine all the ingredients evenly.
- Cook the stew: Cover the crockpot and cook on low heat for 7-8 hours or on high heat for 3-4 hours. The beef should be tender and the vegetables soft but intact.
- Thicken the stew (optional): If you prefer a thicker stew, mix 2 tablespoons of cornstarch with a small amount of cold water to make a slurry. Stir this mixture into the crockpot about 30 minutes before serving, cover, and allow it to thicken.
- Final seasoning and serving: Remove bay leaves, adjust salt and pepper to taste, and serve hot. This stew pairs wonderfully with crusty bread or over a bed of rice.
Notes
- Using tomato paste adds depth and richness to the broth; if unavailable, a small amount of tomato sauce can be substituted but will be less concentrated.
- The cornstarch thickening step is optional depending on your preferred stew consistency.
- For enhanced flavor, marinate beef cubes in Worcestershire sauce and some garlic beforehand if desired.
- Leftovers taste great reheated and may develop even richer flavors overnight in the fridge.
Keywords: beef stew, crockpot recipe, slow cooker beef stew, comfort food, hearty stew, easy dinner
