Introduction

Oh, that feeling when the air gets a little crisper and you just crave something warm, hearty, and oh-so-comforting. For me, that’s the exact moment I start dreaming about a big, steaming bowl of beef stew. This Crockpot Beef Stew recipe is a blast from the past – the kind of meal that fills your kitchen with an irresistible aroma and brings everyone to the table with happy sighs. It’s wonderfully simple, perfect for those busy weeknights when you want a delicious meal with minimal fuss, and it tastes like a hug in a bowl.

Why You’ll Love This Recipe

Fast Prep, Slow Cooker Magic: Most of the work is done upfront, then your slow cooker does all the heavy lifting!
So Easy, Anyone Can Make It: Seriously, if you can chop veggies and stir, you can master this.
Perfect for Gifting: Make a big batch and share portions with friends or neighbors – it’s a thoughtful, homemade gift.
A Guaranteed Crowd-Pleaser: From little ones to grandparents, everyone adores a classic, flavorful beef stew.

Ingredients

Gather ’round, folks! Here’s what you’ll need to make this magical stew. Don’t worry, it’s all pretty standard stuff you probably have in your pantry or can easily find at the grocery store.

2 pounds beef chuck roast or stewing beef: This is the star of the show! Chuck roast is fantastic because it gets so tender and flavorful when slow-cooked.
3 tablespoons all-purpose flour: This helps to give our beef a lovely sear and also thickens the stew later on.
1 teaspoon salt: To enhance all those yummy flavors.
½ teaspoon black pepper: A little kick to brighten things up.
½ teaspoon garlic powder: Because garlic makes everything better, right?
3 tablespoons olive oil, divided: For searing our beef and softening our onions.
1 yellow onion, chopped: The sweet, savory foundation of our stew.
4 cups beef broth, divided: The rich, liquid gold that makes our stew so delicious. We’ll use some for searing and some for simmering.
3 cups diced potatoes, peeled: Classic stew potatoes! Russets or Yukon Golds work beautifully.
2 large carrots, cut into 1-inch pieces: For that touch of sweetness and lovely color.
3 ribs celery, cut into 1-inch pieces: Adds a subtle aromatic depth.
1 cup vegetable juice: This is a little secret ingredient that adds an extra layer of savory goodness. V8 is a popular choice!
1 tablespoon Worcestershire sauce: Umami city! It brings a depth of flavor you can’t quite explain but definitely can taste.
1 teaspoon dried rosemary or 1 sprig fresh rosemary: A fragrant herb that’s just perfect with beef.
½ teaspoon dried thyme leaves or 2 sprigs fresh thyme: Another classic herb that complements the other flavors so well.
2 tablespoons cornstarch: Our thickening agent for that perfect stew consistency.
2 tablespoons water: To mix with the cornstarch.
¾ cup frozen peas: Added at the end for a pop of sweetness and vibrant green color.
Salt and black pepper to taste: Because the final seasoning is always key!

How to Make It

Alright, let’s get our hands a little messy and whip up this incredible stew. It’s a process that’s so rewarding when you finally get to dig in!

Prep the Beef: In a medium bowl, toss your beef cubes with the flour, salt, pepper, and garlic powder. Make sure each piece is nicely coated – this is what gives our stew a beautiful crust and helps thicken it.
Sear the Beef: Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. We want this nice and hot! Sear your floured beef in batches until it’s nicely browned on all sides. Don’t overcrowd the pan, or it will steam instead of sear. Transfer the beautifully browned beef to your slow cooker.
Sauté the Onions: Add the remaining 1 tablespoon of olive oil to the same skillet (no need to wash it!). Toss in your chopped onion and cook until it’s softened and a little golden, about 5 minutes. This is where that lovely sweetness starts to develop. Add the softened onions to the slow cooker with the beef.
Assemble the Stew Base: Pour 2 cups of the beef broth into the slow cooker. Now, add in your diced potatoes, carrots, celery, vegetable juice, Worcestershire sauce, rosemary, and thyme. Give everything a good stir to combine.
Slow Cooker Time! Cover your slow cooker and set it to cook on LOW for 7-8 hours or on HIGH for 3-4 hours. The goal here is super tender beef and veggies that are cooked through but not mushy. My oven is usually set to LOW because I like to start it in the morning and have it ready for dinner with no rush!
Create the Thickener: When the cooking time is almost up, grab a small bowl. Whisk together the cornstarch and 2 tablespoons of water until it’s smooth. This is your slurry, and it’s the secret to a perfectly thick stew.
Thicken and Finish: Stir the cornstarch slurry and the remaining 2 cups of beef broth into the slow cooker. The broth helps to distribute the cornstarch evenly and adds more flavor.
Add the Peas: Toss in your frozen peas. They’ll cook up quickly in the hot stew.
Final Simmer: Cover the slow cooker again and cook on HIGH for an additional 15-20 minutes, or until the stew has thickened beautifully and the peas are bright green and heated through.
Taste and Serve: This is the most important step! Taste your stew and add more salt and black pepper if needed. Ladle it into bowls and enjoy that incredible, homemade goodness!

Substitutions & Additions

This recipe is fantastic as is, but it’s also a wonderful canvas for your own creativity! Here are a few ideas:

Veggies: Feel free to swap out the vegetables. Parsnips, sweet potatoes, or even mushrooms would be delicious additions. Just make sure they’re cut into similar-sized pieces so they cook evenly.
Herbs: If you don’t have rosemary or thyme, a pinch of dried sage or marjoram can be lovely. Or, try a bay leaf simmered in the stew and removed before serving.
Liquid: For an extra depth of flavor, you could use a combination of beef broth and a splash of red wine. Make sure to let the wine simmer and reduce a bit before adding the broth.
For a Richer Flavor: A tablespoon of tomato paste added with the onions can give the stew a richer, more concentrated flavor.
Gluten-Free: If you need to make this gluten-free, simply skip the flour step when coating the beef and rely on the cornstarch slurry to thicken. Ensure your Worcestershire sauce is gluten-free as well.

Tips for Success

A few little tricks can make your stew even more spectacular. Don’t let these deter you – they’re just little helpers!

Don’t Skip the Sear: Searing the beef might seem like an extra step, but it’s crucial for developing deep flavor and a nice color.
Beef Cuts: While chuck roast is ideal, other tougher cuts of beef that benefit from slow cooking, like brisket or even short ribs (boneless), will also work well.
Thickening Troubles? If your stew isn’t as thick as you’d like after adding the cornstarch slurry, you can make another small batch of slurry (1 tbsp cornstarch + 2 tbsp water) and stir it in. Just remember to let it simmer for a few minutes to activate.
Prep Ahead: You can chop all your veggies the day before and store them in an airtight container in the refrigerator. This makes assembly even quicker!

How to Store It

Leftover beef stew is often even better the next day, as the flavors have more time to meld!

In the Refrigerator: Let the stew cool completely, then transfer it to an airtight container. It will keep well in the fridge for 3-4 days.
Freezing: This stew freezes beautifully! Allow it to cool completely, then portion it into freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave until heated through.

FAQs

Got questions? I’ve got answers!

Can I use a different cut of beef?

Yes! While chuck roast is ideal for its tenderness and flavor when slow-cooked, other tougher cuts like brisket or even beef shoulder will work. Just avoid lean cuts like sirloin, as they can become dry and tough in the slow cooker.

How do I make sure my beef stew is tender?

The key is low and slow cooking! Cooking the stew on the LOW setting for a longer period (7-8 hours) allows the connective tissues in the beef to break down, resulting in that melt-in-your-mouth tenderness. Don’t rush it!

My stew isn’t thick enough. What can I do?

No worries! You can easily thicken it further. Make another slurry with 1-2 tablespoons of cornstarch and an equal amount of cold water, then stir it into the simmering stew and cook for a few more minutes until thickened. You can also mash a few of the cooked potatoes against the side of the slow cooker to help thicken the broth.

Crockpot Beef Stew

A warm, hearty, and comforting beef stew made in the slow cooker, perfect for busy weeknights and guaranteed to please a crowd.

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Prep Time 20

Cook Time 8

Equipment

Slow Cooker
Large skillet
Medium bowl
Small bowl

Ingredients

Main ingredients

2 pounds beef chuck roast or stewing beef cubed
3 tablespoons all-purpose flour
1 teaspoon salt
0.5 teaspoon black pepper
0.5 teaspoon garlic powder
3 tablespoons olive oil divided
1 yellow onion chopped
4 cups beef broth divided
3 cups potatoes diced, peeled
2 large carrots cut into 1-inch pieces
3 ribs celery cut into 1-inch pieces
1 cup vegetable juice e.g., V8
1 tablespoon Worcestershire sauce
1 teaspoon dried rosemary or 1 sprig fresh rosemary
0.5 teaspoon dried thyme leaves or 2 sprigs fresh thyme
2 tablespoons cornstarch
2 tablespoons water
0.75 cup frozen peas
salt and black pepper to taste

Instructions

In a medium bowl, toss your beef cubes with the flour, salt, pepper, and garlic powder. Make sure each piece is nicely coated.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Sear your floured beef in batches until it’s nicely browned on all sides. Transfer the browned beef to your slow cooker.
Add the remaining 1 tablespoon of olive oil to the same skillet. Toss in your chopped onion and cook until it’s softened and a little golden, about 5 minutes. Add the softened onions to the slow cooker with the beef.
Pour 2 cups of the beef broth into the slow cooker. Add in your diced potatoes, carrots, celery, vegetable juice, Worcestershire sauce, rosemary, and thyme. Stir everything to combine.
Cover your slow cooker and set it to cook on LOW for 7-8 hours or on HIGH for 3-4 hours.
When the cooking time is almost up, whisk together the cornstarch and 2 tablespoons of water in a small bowl until smooth.
Stir the cornstarch slurry and the remaining 2 cups of beef broth into the slow cooker.
Toss in your frozen peas.
Cover the slow cooker again and cook on HIGH for an additional 15-20 minutes, or until the stew has thickened beautifully and the peas are bright green and heated through.
Taste your stew and add more salt and black pepper if needed. Ladle it into bowls and enjoy.

Notes

Leftover beef stew is often even better the next day, as the flavors have more time to meld! Store in an airtight container in the refrigerator for 3-4 days. This stew freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.