This Crockpot Beef Stew is the kind of meal that feels like a warm hug on a chilly day. Tender chunks of beef slowly cooked until they’re melt-in-your-mouth soft, mingling with hearty potatoes, carrots, and onions all soaked in a rich, flavorful broth. It’s comfort food at its best, made easy with the crockpot doing all the hard work for you.
I love using my crockpot for beef stew because it lets the flavors really come together without me having to stand over the stove. Dumping in all the ingredients in the morning and coming back to the smell of a perfectly cooked stew is one of my favorite things. Plus, the longer it cooks, the better it tastes – that slow simmer brings out so much depth and warmth.
My favorite way to serve this stew is with a big slice of crusty bread to soak up all the yummy juices. It’s great for cozy dinners at home or for making ahead and having a hearty lunch the next day. Whenever I make this, everyone always asks for seconds — it’s just that satisfying and easy to love.
Key Ingredients & Substitutions
Beef Stew Meat: I like chuck roast cut into cubes because it gets tender and juicy when slow-cooked. You can also use round steak, but avoid lean cuts that dry out easily.
Potatoes and Carrots: Yukon gold or red potatoes hold their shape well. For carrots, feel free to use baby carrots if you’re short on time.
Frozen Peas: They add a nice pop of color and sweetness at the end. Fresh peas work great too when in season, or swap with green beans.
Beef Broth & Tomato Paste: These build the rich flavor base. Use low-sodium broth if you want better control over the saltiness.
Red Wine (optional): Adds depth. You can leave it out and replace with extra broth for a kid-friendly version or if you don’t have wine.
Herbs & Seasonings: Dried thyme, rosemary, and bay leaves give an earthy aroma. Fresh herbs can be used too, just add a bit more for strong flavor.
How Do You Get Beef Nice and Tender Without Overcooking the Veggies?
The secret to great stew is balancing cook times so the beef gets fork-tender without mushy vegetables.
- Brown the beef first to lock in flavor and improve texture.
- Use the crockpot on low for 7-8 hours to slowly break down the meat’s connective tissue.
- Add potatoes and carrots at the start since they also need time to soften but won’t get mushy in this slow cook.
- Add frozen peas during the last 30 minutes so they stay bright and slightly crisp.
- Don’t skip the stirring and seasoning check near the end to adjust flavors perfectly.
Equipment You’ll Need
- Crockpot/slow cooker – This is the star of the show, letting you cook the stew low and slow without much effort.
- Large skillet – Great for browning the beef to add rich flavor before it hits the crockpot.
- Sharp knife and cutting board – You’ll need these to chop your veggies and cut the meat easily and safely.
- Wooden spoon or heatproof spatula – Perfect for stirring ingredients without scratching your cookware.
- Measuring cups and spoons – To measure broth, tomato paste, and seasonings accurately for the best taste.
Flavor Variations & Add-Ins
- Swap beef for cubed pork shoulder for a slightly sweeter taste and tender texture.
- Add mushrooms for earthiness and extra umami flavor; I like to add them halfway through cooking.
- Use sweet potatoes instead of regular potatoes for a touch of natural sweetness and vibrant color.
- Stir in a splash of balsamic vinegar or a spoonful of mustard at the end to brighten up the stew’s richness.
Crockpot Beef Stew Recipe
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 4 large carrots, peeled and chopped into chunks
- 4-5 medium potatoes, peeled and cut into chunks
- 1 cup frozen peas
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 (6 oz) can tomato paste
- 1 cup red wine (optional, can substitute with additional beef broth)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil or vegetable oil
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
Prep time is about 20-30 minutes to chop ingredients and brown the meat. Then, the slow cooker does the work: cook on low for 7-8 hours or on high for 3-4 hours. About 30 minutes before serving, add the peas and adjust seasonings.
Step-by-Step Instructions:
1. Prepare and Brown the Beef:
Season the beef cubes with salt and pepper. Toss them with flour so they are evenly coated. Heat the oil in a skillet over medium-high heat and brown the beef in batches—this adds great flavor. Once browned, transfer the beef to your crockpot.
2. Sauté Onions and Garlic:
In the same skillet, cook the chopped onions and minced garlic until they’re soft and smell wonderful—about 3 to 4 minutes. Then add them to the crockpot with the beef.
3. Add Remaining Ingredients and Cook:
Place the chopped carrots, potatoes, frozen peas, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaves, beef broth, and red wine (if using) into the crockpot. Give everything a good stir so it’s well mixed.
Cover and set the crockpot to cook on low for 7 to 8 hours or on high for 3 to 4 hours. Your beef should be tender and vegetables nicely cooked.
4. Finish and Serve:
About 30 minutes before eating, stir the stew, check the seasoning, and add salt and pepper if you like. Remove the bay leaves, sprinkle chopped fresh parsley on top, and you’re ready to serve!
Enjoy your stew with some crusty bread to soak up the delicious broth—comfort food at its best!
Can I Use Frozen Beef for This Stew?
Yes, but be sure to fully thaw the beef in the fridge overnight before cooking. Using frozen beef can make browning difficult and affect the stew’s texture.
Can I Make This Stew Ahead of Time?
Absolutely! This stew actually tastes better the next day once the flavors have melded. Refrigerate leftovers in an airtight container for up to 3 days and reheat gently on the stove.
How Can I Thicken the Stew If It’s Too Watery?
If your stew is thinner than you like, mix 1-2 tablespoons of cornstarch with cold water to make a slurry, then stir it into the stew about 15 minutes before serving. Cook uncovered to thicken.
What Can I Substitute for Red Wine?
If you skip the red wine, simply replace it with an equal amount of beef broth. This will keep the stew rich without the alcohol.
