easy crockpot beef stew recipe

Written ByJenny Smyth Posted on
easy crockpot beef stew recipe
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The Best easy crockpot beef stew recipe

I’ve been making this easy crockpot beef stew recipe for years, and it’s still a staple in our household. It’s a classic comfort food dish that’s perfect for a weeknight dinner or a special occasion.

The slow cooker does all the work, so you can come home to a hot, delicious meal with minimal effort. My family loves it because it’s hearty and flavorful, and I love it because it’s easy to make and customize to our tastes.

The best part is that it’s also incredibly healthy – just think of all those tender chunks of beef and vegetables cooking away in a rich, savory broth. Plus, the leftovers are always welcome in our house.

I like to serve it with some crusty bread or over mashed potatoes for an extra-special treat. My kids adore it when I add some fun toppings like diced bell peppers or sliced olives.

This recipe has been passed down through generations in my family, and I’m so glad we can continue enjoying it today.

Easy Crockpot Beef Stew

Easy Crockpot Beef Stew

4.6 from 1571 votes

This hearty beef stew simmers all day in the slow cooker, filling your home with a rich aroma. Tender chunks of beef and vegetables are cooked in a savory broth until perfectly soft.

Prep Time20 mins
Cook Time8 hours
Resting Time0 mins
Total Time8 hours 20 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Stew

2 pounds beef chuck, cut into 1-inch cubes
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
4 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
4 carrots, peeled and sliced into 1-inch pieces
3 potatoes, peeled and cubed into 1-inch pieces
1 large onion, chopped
3 cloves garlic, minced
1 cup frozen peas

👨‍🍳Directions

1In a large bowl, combine the beef cubes with flour, salt, and pepper.
2Toss until the beef is evenly coated.
3Heat olive oil in a large skillet over medium-high heat until shimmering.
4Add the beef in a single layer and cook for 4 to 5 minutes, turning occasionally, until all sides are browned.
5Transfer the browned beef to the slow cooker.
6In the same skillet, pour in 1 cup of beef broth and scrape up any browned bits from the bottom.
7Add this liquid, along with the remaining 3 cups of broth, tomato paste, Worcestershire sauce, thyme, and bay leaves, to the slow cooker.
8Stir to combine.
9Add the carrots, potatoes, onion, and garlic to the slow cooker.
10Stir everything together until the vegetables are well distributed.
11Cover the slow cooker with the lid and set it to low heat.
12Cook for 7 to 8 hours, or until the beef is fork-tender and the vegetables are soft.
13About 30 minutes before serving, remove the bay leaves and stir in the frozen peas.
14Cover and cook on low for an additional 30 minutes, until the peas are heated through and bright green.
15Taste and adjust seasoning with more salt and pepper if needed before serving.

🔧Equipment

Large slow cooker (6-quart or larger)
Large skillet
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 90mg🧂Sodium: 950mg🌾Total Carbs: 35g🥦Dietary Fiber: 5g🍬Sugars: 7g🥩Protein: 30g

📝Notes

For a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir into the stew during the last 30 minutes of cooking. You can substitute the beef chuck with stew meat or bottom round. Add other root vegetables like parsnips or turnips for variation.

Watch Video Of How Easy Crockpot Beef Stew Works

This easy crockpot beef stew recipe is always a good idea for any occasion – whether you’re planning a family gathering or just need something comforting after a long day. One of my favorite things about this recipe is that it’s incredibly versatile – feel free to customize it with your favorite spices or ingredients to suit your taste buds.

And don’t forget about storage ideas – transfer the cooled stew to an airtight container in the fridge for up to 3 days or freeze for up to 6 months. When reheating, be sure to add some extra liquid if needed – perhaps some broth or water will do the trick.

❓ Frequently Asked Questions About Crockpot Beef Stew

Q: What type of beef is best for this recipe?

A: You can use either boneless beef chuck or round roast – both work beautifully in this recipe. If you prefer leaner meat, you can even use sirloin or tender cuts like ribeye.

Q: Can I make this recipe in a Dutch oven instead of a crockpot?

A: Yes, you can definitely adapt this recipe for a Dutch oven. Simply brown the meat and cook the vegetables on the stovetop before transferring everything to the oven for 2-3 hours at 300°F (150°C).

Q: How do I store leftover stew?

A: Cool the stew completely before transferring it to an airtight container in the fridge for up to 3 days or freezing for up to 6 months.

Q: Can I make this recipe with gluten-free soy sauce?

A: Absolutely – simply swap out your regular soy sauce with gluten-free soy sauce for an equal flavor profile.

Q: Do I need to brown the beef before adding the vegetables?

A: Browning the beef is an optional step but highly recommended as it adds depth of flavor – however, if you’re short on time, you can skip this step and proceed with cooking the meat and vegetables together.

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