Beef stew made in a crock pot is one of those classic comfort foods that feels like a warm hug on a chilly day. Tender chunks of beef, hearty potatoes, carrots, and onions all slowly cooked until everything is melt-in-your-mouth delicious, soaking up rich, savory flavors. The slow cooking brings out the best in the ingredients, making the broth full of depth and warmth.
I love using the crock pot for this recipe because it’s so easy—just throw everything in, set it, and forget it for hours. It’s a lifesaver on busy days when I want a home-cooked meal without spending time watching the stove. Plus, I find the beef gets especially tender and juicy when it simmers away slowly like this.
My favorite way to serve beef stew is with a side of warm, crusty bread for soaking up every bit of the delicious sauce. It’s also great with a simple green salad or buttered noodles if you want a little extra. This stew always brings people together, and I love how it fills the house with inviting smells that make everyone’s mouth water.
Key Ingredients & Substitutions
Beef chuck roast: This cut is perfect for slow cooking because it becomes tender and flavorful. If you can’t find chuck, brisket or round roast works too but may be slightly leaner.
Carrots and potatoes: Classic stew veggies that add sweetness and texture. Yukon gold potatoes hold their shape well, but russets or red potatoes work fine.
Beef broth: Use low-sodium broth if you want to control salt. You can swap red wine for extra broth if you prefer to keep it alcohol-free.
Tomato paste and Worcestershire sauce: These add depth and umami. If you don’t have Worcestershire, soy sauce or balsamic vinegar are good substitutes.
Herbs (thyme, rosemary, parsley): Dried herbs work here, but fresh herbs added near the end bring a brighter flavor.
Flour & browning the beef: Coating beef in flour before browning helps thicken the stew and adds flavor through caramelization.
How Do I Get Tender, Flavorful Beef in the Crock Pot?
The key is browning the beef before slow cooking. It adds rich flavor and seals in juices. Here’s how to do it simply:
- Pat beef dry and coat lightly with flour. This helps create a nice crust and thickens the stew.
- Heat oil in a skillet over medium-high heat before adding beef in small batches.
- Don’t crowd the pan—brown all sides until a deep brown crust forms, about 3-4 minutes per batch.
- Add browned beef to the crock pot with all other ingredients, then slow cook.
Patience is important! Cooking low and slow allows tough fibers to break down, making every bite tender and juicy.
Equipment You’ll Need
- Crock pot/slow cooker – essential for that hands-off, all-day slow cooking.
- Large skillet – perfect for browning the beef to add flavor before slow cooking.
- Sharp knife and cutting board – for chopping veggies and cutting beef into chunks easily.
- Measuring cups and spoons – to get the seasoning and liquids just right.
- Wooden spoon or spatula – handy for stirring and scraping up browned bits.
Flavor Variations & Add-Ins
- Use sweet potatoes instead of regular potatoes for a sweeter, nutrient-rich twist.
- Add mushrooms for an earthy depth and more texture.
- Include a splash of balsamic vinegar or a teaspoon of smoked paprika for smoky notes.
- Swap beef for cubed pork shoulder for a different but equally tender stew.
How to Make Crock Pot Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck roast, cut into 1.5-inch cubes
- 4 medium carrots, peeled and cut into 1-inch pieces
- 4 medium potatoes, peeled and cut into chunks
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups beef broth
- 1 cup red wine (optional, can substitute with more beef broth)
- 3 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 1 tsp dried parsley (plus extra for garnish)
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
For Browning the Beef:
- 3 tbsp all-purpose flour (for coating the beef)
- 2 tbsp olive oil
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
Prep time is about 20 minutes, including chopping and browning the beef. Then cook low for 7-8 hours or high for 4-5 hours in the crock pot until tender.
Step-by-Step Instructions:
1. Prepare the Beef:
Pat beef cubes dry and season with salt and pepper. Dredge them in flour, shaking off the excess. Heat olive oil in a skillet over medium-high heat and brown beef in batches, about 3-4 mins per batch. Transfer browned beef to the crock pot.
2. Cook Aromatics:
In the same skillet, sauté onions until translucent (3-4 mins), add garlic and cook for 30 seconds. Add to the crock pot with the beef.
3. Add Vegetables and Liquids:
Place carrots and potatoes evenly in the crock pot. In a bowl, whisk together beef broth, red wine, tomato paste, Worcestershire sauce, thyme, rosemary, parsley, salt, and pepper. Pour over the beef and vegetables. Add bay leaves.
4. Slow Cook and Serve:
Cover and cook on low for 7-8 hours or high for 4-5 hours. Once the beef is tender, remove bay leaves. Taste and adjust seasoning. Garnish with fresh parsley before serving.
Enjoy with crusty bread or mashed potatoes for a cozy, hearty meal!
Can I Use Frozen Beef Instead of Fresh?
Yes, you can use frozen beef, but be sure to thaw it completely in the refrigerator overnight before browning. This helps ensure even cooking and tender results.
Can I Skip Browning the Beef?
While browning adds extra flavor and helps thicken the stew, you can skip it for convenience. Just add the beef directly to the crock pot, but be aware the stew might have a milder taste.
How Long Can I Store Leftover Stew?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave until warmed through.
Can I Add Different Vegetables?
Absolutely! Feel free to include mushrooms, celery, peas, or parsnips to customize your stew. Add softer veggies like peas towards the end of cooking to avoid overcooking.
