Name: Crockpot Beef Stew Recipe
Prep time: 20 min
Cook time: PT-491244H59M15S
Total time: PT-491244H59M15S
Cuisine: American
Ingredients: 2 pounds boneless stewing beef cubes or chuck; 1/2 medium onion, chopped; 6 cloves garlic, minced; 1 pound Yukon Gold potatoes, peeled & diced into large bite-size pieces; 4 large carrots, peeled & cut into large bite-size pieces; 3 sticks celery, chopped; 2 tablespoons olive oil, divided; 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)

If you’re craving a hearty, comforting meal that practically makes itself, this Crockpot Beef Stew Recipe is exactly what you need. There’s something truly special about how slow cooking brings out the deep, rich flavors of tender beef and fresh veggies all mingling together. It’s a perfect dish for chilly evenings when you want to come home to something warm and welcoming without standing over the stove for hours.

I’ve made this Crockpot Beef Stew Recipe a million times, and every time it reminds me why slow-cooked meals feel like a big, cozy hug in a bowl. Plus, it’s incredibly flexible—great for dinner parties, family meals, or whenever you want a satisfying dish that’s both nutritious and fuss-free. Trust me, once you try it, you’ll find yourself going back to this recipe again and again.

Ingredients You’ll Need

Choosing the right mix of ingredients makes all the difference in a Crockpot Beef Stew Recipe. Each component plays a role in layering flavors and textures, from the tender beef to the earthy vegetables and that rich broth. I always look for fresh veggies and good-quality beef to get the best taste and texture out of the slow cooker.

Olive oil: Dividing it helps for searing the beef and sautéing the onions, adding depth of flavor.
Boneless stewing beef cubes or chuck: Chuck is my go-to because it gets melt-in-your-mouth tender after hours of cooking.
Onion: Adds sweetness and base flavor; chopping it finely helps it blend well.
Garlic: Minced fresh garlic brings that aromatic punch that makes the stew pop.
Yukon Gold potatoes: These hold their shape nicely and add creaminess when cooked.
Carrots: Sweet and hearty, they balance the savory richness of the beef perfectly.
Celery: Adds a subtle crunch and fresh note to the stew.
Beef broth: The flavorful liquid that everything simmers in, make sure it’s low sodium if you want to control salt levels.
Tomato paste: Just a small can thickens and intensifies the stew’s flavor beautifully – don’t skip it!
Worcestershire sauce: Adds a tangy, umami depth that really rounds out the taste.
Salt: Essential for balancing flavors; you can adjust to your liking as it cooks.
Pepper: Freshly ground black pepper works best for a subtle kick.
Bay leaves: They infuse the stew slowly with herbal notes – remember to remove before serving.
Cornstarch (optional): Great for thickening the stew if you find the broth too thin.

Variations

I love tweaking this Crockpot Beef Stew Recipe from time to time to fit what’s in my pantry or match our mood. It’s easy to make it your own by swapping out veggies or adding extras, so don’t be shy about experimenting!

Variation: I once added a parsnip for an earthy twist, and it added such a lovely sweetness that complemented the carrots beautifully.
Vegetarian version: Swap out the beef for hearty mushrooms and extra beans—I tried this for friends who don’t eat meat, and everyone loved it!
Seasonal tweaks: You can add peas or green beans in the last 30 minutes for a pop of color and freshness.
Spice it up: If you like a bit of heat, a pinch of smoked paprika or a dash of cayenne powder really livens things up.

How to Make Crockpot Beef Stew Recipe

Step 1: Sear the Beef to Seal in Flavor

Start by heating one tablespoon of olive oil in a skillet over medium-high heat. I like to brown the beef cubes in batches, making sure not to crowd the pan because browning them properly locks in those savory juices and adds so much depth later on. It takes about 3-4 minutes per side until each piece has a nice golden crust—don’t rush this step! Once browned, transfer the meat to your crockpot.

Step 2: Sauté Onions and Garlic

In the same skillet, add your remaining olive oil and toss in the chopped onions and minced garlic. Stir them around for 2-3 minutes until they’re fragrant and just translucent—you don’t want to burn the garlic here, trust me! Then add the onions and garlic on top of the beef in the slow cooker.

Step 3: Add Vegetables and Liquids

Next up, add your potatoes, carrots, and celery right into the crockpot alongside the beef. Pour in the beef broth, then mix in the tomato paste and Worcestershire sauce to create that rich, luscious base. Don’t forget to sprinkle in salt, pepper, and toss in the bay leaves. Give everything a gentle stir to combine—all those layers will come together beautifully during the slow cooking.

Step 4: Let the Slow Cooker Work Its Magic

Set your crockpot to low and cook for about 7 to 8 hours. This long, slow simmer is what makes the beef fall-apart tender and lets the flavors marry perfectly. If you’re short on time, 4-5 hours on high will work, but low and slow is definitely best for texture and taste. Avoid lifting the lid too much because that lets heat escape and can extend cooking time.

Step 5: Thicken the Stew (Optional)

Towards the end of cooking, if the stew looks a little thin, whisk two tablespoons of cornstarch with cold water to make a slurry, then stir it into the crockpot. Cook on high for another 15-20 minutes until thickened. I usually skip this step if I want a more brothy stew, but it’s personal preference.

How to Serve Crockpot Beef Stew Recipe

The image shows a close-up of a rich stew inside a black pot. The stew has three main layers: large, soft chunks of orange carrots, golden-yellow potatoes, and sealed pieces of dark brown meat all covered in a thick, shiny brown sauce. Small bits of green herbs are sprinkled on top. A light wooden spoon is partly visible on the right side, scooping some stew. The stew looks warm and hearty with a glossy texture. The pot sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle some fresh chopped parsley or thyme leaves on top—it adds a fresh, herbal pop that brightens up the rich stew. Sometimes a dollop of sour cream or a grating of sharp cheddar cheese makes things feel extra cozy, especially during winter dinners.

Side Dishes

This Crockpot Beef Stew Recipe is hearty enough on its own, but I often serve it with warm crusty bread or buttery dinner rolls to soak up every last bit of that delicious sauce. A simple green salad with a tangy vinaigrette also pairs nicely and adds some fresh crunch to the meal.

Creative Ways to Present

For a special occasion, I’ve served this stew in individual mini crockpots or deep bowls to make it feel more festive and inviting. You can also ladle it over creamy mashed potatoes or buttery egg noodles for a twist—this is a great way to stretch the dish further and impress guests.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store any leftover Crockpot Beef Stew Recipe in airtight containers in the fridge, where it keeps beautifully for about 3 to 4 days. The flavors actually deepen overnight, making leftovers arguably better than the first day!

Freezing

This stew freezes like a dream. I portion it out into freezer-safe containers or heavy-duty zip bags, leaving some space for expansion. When I thaw it, the texture of the beef and veggies holds up well, and it makes for an incredible no-fuss meal later on.

Reheating

I prefer reheating leftovers gently on the stove over medium-low heat, stirring occasionally until warmed through. This helps keep the meat tender and prevents the stew from drying out. If you’re in a hurry, the microwave works too—just cover and heat in intervals, stirring in between.

FAQs

Can I use a different cut of beef in this Crockpot Beef Stew Recipe?

Absolutely! While chuck is ideal for its tenderness and marbling, you can use other stewing beef cuts like brisket or round. Just keep in mind that leaner cuts might become a bit drier, so cook times may vary slightly to maintain tenderness.
Is it necessary to sear the beef before slow cooking?

Searing the beef isn’t mandatory, but I highly recommend it. It develops richer flavors and caramelization that take the stew to the next level. If you’re short on time, you can skip it, but expect slightly milder flavor complexity.
Can I prepare this stew in advance?

You sure can! You can chop your vegetables and even brown the beef a day ahead, then just dump everything into the crockpot before cooking. Leftover stew also tastes fantastic the next day, making make-ahead meals a snap.
How thick should the stew be?

That’s really a matter of personal preference. Some like it more brothy while others prefer it thick and stew-like. Using cornstarch slurry to thicken is optional and easy to adjust if you find it too thin towards the end of cooking.
What if I don’t have tomato paste?

If you don’t have tomato paste on hand, you can use a couple of tablespoons of tomato sauce or even a bit of ketchup as a substitute. It won’t be quite as concentrated, but it’ll still add great flavor and richness to your Crockpot Beef Stew Recipe.

Final Thoughts

This Crockpot Beef Stew Recipe is one of those dishes that feels like it was made for lazy weekends and busy weekdays alike. I love coming home to that incredible aroma filling the house, knowing dinner practically cooked itself while I handled other things. Give it a try soon—you might find it’s your new go-to comfort food that always impresses without any stress.