Beef Stew Recipe Crock Pot
This Beef Stew Recipe Crock Pot slow cooker version is the easiest way to enjoy a hearty, comforting one-pot meal featuring tender beef in rich, savory flavors.
There’s something magical about a crock pot that wakes you up with a kitchen smelling like home—especially when it’s slow cooker beef stew gently bubbling away. Unlike a classic stovetop version, this recipe lets you grab an easy dinner without hovering; just prep, set, and stroll away. I often serve it when the first frost hits because it’s pure comfort food and a hearty meal that feeds both body and soul. Lean chuck roast, chunky potatoes, and colorful carrots join hands in a tomato-herb bath until everything melds into a cozy, one-pot feast.
Why You’ll Love This Recipe
– No oven needed—just your trusty crock pot does all the work.
– Perfect for busy weeknight easy dinners when time is tight.
– One-pot meal means fewer dishes and more time to relax.
– Tender beef that shreds with a fork, thanks to low-and-slow cooking.
– Loaded with veggies for a nourishing, hearty meal that feels indulgent.
– Savory flavors develop over hours, filling your home with warmth.
– Great for meal prep—freeze portions for lunches or late-night snacks.
– Kid-friendly and picky-eater approved (bonus: they might sneak an extra helping).
Ingredients for Beef Stew Recipe Crock Pot
– 2 pounds chuck roast, trimmed and cut into 1–1½-inch cubes (well-marbled for flavor)
– 3 tablespoons vegetable oil (or olive oil, if you choose)
– 1 large yellow onion, diced (adds sweetness)
– 3 cloves garlic, minced (fresh is best)
– 4 medium carrots, peeled and sliced on the diagonal (baby carrots work, too)
– 3 medium russet potatoes, cut into 1-inch chunks (Yukon Gold for creamier texture)
– 8 ounces cremini mushrooms, halved (button mushrooms are fine)
– 3 cups low-sodium beef broth (Campbell’s brand keeps flavor consistent)
– 1 cup dry red wine (optional; swap extra broth if you prefer non-alcoholic)
– 2 tablespoons tomato paste (intensifies the savory flavors)
– 1 teaspoon Worcestershire sauce (depth and tang)
– 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
– 1 bay leaf
– Salt and freshly ground black pepper, to taste
– 2 tablespoons cornstarch mixed with 2 tablespoons cold water (for thickening)
Directions
1. Season and brown the beef
Pat cubes dry, season generously with salt and pepper, then heat oil in a skillet over medium-high heat. Sear in batches until each side is golden brown—this crust locks in flavor.
-
Sauté onion and garlic
In the same pan, lower heat to medium and add diced onion. Cook until translucent, then stir in garlic for about 30 seconds until fragrant—watch it closely so it doesn’t burn. -
Layer veggies in the crock pot
Transfer beef to the slow cooker, then add carrots, potatoes, and mushrooms on top; this keeps the meat submerged in broth. -
Mix liquids and seasonings
Whisk together beef broth, red wine (if using), tomato paste, and Worcestershire sauce. Pour over the meat and veggies, then tuck in the thyme and bay leaf. -
Cook low and slow
Cover and cook on LOW for 6 hours (or HIGH for 4 hours) until beef is fall-apart tender. Resist the urge to lift the lid—every peek steals heat and lengthens cooking time. -
Thicken the stew
Thirty minutes before serving, stir in the cornstarch slurry. Cover and cook on HIGH, watching as the broth thickens to a silky gravy. If it’s too thin, mix an extra teaspoon of cornstarch with cold water and repeat. -
Season and finish
Taste and adjust salt and pepper. Discard the bay leaf, then ladle into bowls. For a cozy twist, garnish with a sprig of fresh thyme or swirl in a spoonful of Greek yogurt.
Servings & Timing
Yield: 6–8 generous servings
Prep Time: 20 minutes
Cook Time: 6 hours on LOW (or 4 hours on HIGH)
Total Time: About 6 hours 20 minutes (mostly hands-off!)
Variations
– Swap chuck roast for venison or bison stew meat for a flavorful game-meat twist.
– Toss in parsnips or turnips alongside carrots for an earthy flavor boost.
– Make it gluten-free by using arrowroot powder instead of cornstarch.
– Stir in a tablespoon of Dijon mustard or a splash of balsamic vinegar for tang.
– Use sweet potatoes instead of russets for natural sweetness and color.
Storage & Reheating
Store leftover stew in an airtight container in the fridge for up to 4 days, or freeze portions in freezer-safe bags for 2–3 months. To reheat, gently warm on the stove over medium-low heat, stirring occasionally; if frozen, thaw overnight in the fridge first. For an easy make-ahead meal, layer all raw ingredients in a slow cooker liner, freeze unheated, and thaw in the fridge the night before cooking.
Notes
Feel free to brown your beef in batches—crowding the pan steams the meat instead of browning it, and that crust is flavor gold. I’ve learned that a little extra stir-in of Greek yogurt or sour cream at serving time gives a silky finish without watering down your stew. If the tomato paste tastes a bit sharp, a teeny pinch of sugar balances the acidity. Honestly, these small tweaks have taken this crock pot beef stew from “nice” to “I need the recipe!” And if you love a thicker gravy, an extra teaspoon of slurry does the trick every time.
FAQs
Q: Can I use frozen beef cubes?
A: Yes—just thaw them in the fridge overnight, then pat dry before browning to avoid excess liquid.
Q: What if I skip searing the meat?
A: Searing adds depth, but you can skip it for a true dump-and-go meal—you’ll still end up with tender beef.
Q: My veggies turned to mush—how do I fix that?
A: Cut potatoes and carrots into larger chunks, or add them halfway through cooking so they don’t overcook.
Q: Can I make this in an Instant Pot?
A: Absolutely—use Sauté to brown, then pressure-cook on HIGH for 35–40 minutes with a natural release.
Q: Why won’t my stew thicken?
A: You might need more cornstarch slurry—add another tablespoon mixed with cold water and cook on HIGH until it thickens.
Q: Is the wine necessary?
A: No, replace it with extra beef broth or nonalcoholic red wine; the stew will still be rich and satisfying.
Q: How long can I freeze leftovers?
A: Up to 2–3 months in freezer-safe bags—just thaw in the fridge overnight before reheating.
Conclusion
This Beef Stew Recipe Crock Pot delivers fall-worthy comfort with minimal effort—transforming simple ingredients into a bowl of tender beef and velvety veggies. Give this easy dinner a whirl this week, and let me know how it warms up your home. If you loved it, drop a comment below or explore my slow cooker recipes for more cozy meal inspiration!
Beef Stew Recipe Crock Pot
Ingredients
- 2 pounds Chuck Roast trimmed and cut into 1–1½-inch cubes (well-marbled for flavor)
- 3 tablespoons Vegetable Oil or olive oil, if you choose
- 1 large Yellow Onion diced (adds sweetness)
- 3 cloves Garlic minced (fresh is best)
- 4 medium Carrots peeled and sliced on the diagonal (baby carrots work, too)
- 3 medium Russet Potatoes cut into 1-inch chunks (Yukon Gold for creamier texture)
- 8 ounces Cremini Mushrooms halved (button mushrooms are fine)
- 3 cups Low-Sodium Beef Broth Campbell’s brand keeps flavor consistent
- 1 cup Dry Red Wine optional; swap extra broth if you prefer non-alcoholic
- 2 tablespoons Tomato Paste intensifies the savory flavors
- 1 teaspoon Worcestershire Sauce depth and tang
- 2 teaspoons Fresh Thyme Leaves or 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 2 tablespoons Cornstarch mixed with 2 tablespoons cold water (for thickening)
Instructions
- Pat cubes dry, season generously with salt and pepper, then heat oil in a skillet over medium-high heat. Sear in batches until each side is golden brown—this crust locks in flavor.
- In the same pan, lower heat to medium and add diced onion. Cook until translucent, then stir in garlic for about 30 seconds until fragrant—watch it closely so it doesn’t burn.
- Transfer beef to the slow cooker, then add carrots, potatoes, and mushrooms on top; this keeps the meat submerged in broth.
- Whisk together beef broth, red wine (if using), tomato paste, and Worcestershire sauce. Pour over the meat and veggies, then tuck in the thyme and bay leaf.
- Cover and cook on LOW for 6 hours (or HIGH for 4 hours) until beef is fall-apart tender. Resist the urge to lift the lid—every peek steals heat and lengthens cooking time.
- Thirty minutes before serving, stir in the cornstarch slurry. Cover and cook on HIGH, watching as the broth thickens to a silky gravy. If it’s too thin, mix an extra teaspoon of cornstarch with cold water and repeat.
- Taste and adjust salt and pepper. Discard the bay leaf, then ladle into bowls. For a cozy twist, garnish with a sprig of fresh thyme or swirl in a spoonful of Greek yogurt.
