Crock pot beef stew is made with fork-tender beef, chunks of veggies, and so much flavor! It’s a wonderful easy dinner that will warm you up on a chilly day!
WANT TO SAVE THIS RECIPE?
Enter your email below and we’ll send you this recipe so you can come back to it any time! (as well as our new recipes weekly!)
Best Beef Stew Recipe
Kick off comfort food season with the best stew recipe the whole family will love!
What makes this easy beef stew recipe even easier is having the crock pot cook it for you! The low and slow simmering also allows the beef to become so meltingly tender that it just falls apart in your mouth. Plus, it’s a true dump-and-set recipe. There’s no extra pots and pans to clean up, which makes this easy to prepare before you head out for the day.
This beef stew has become one of my favorite slow cooker recipes for the cooler months. It’s budget-friendly; it’s incredibly hearty and full of flavor and nutrients. It’s the kind of comfort food you look forward to once the leaves start to turn.
Made with chunks of tender beef, potatoes, carrots, and peas all slow cooked in a rich, savory beef broth, this crockpot beef stew is just what you want to fill your belly at the end of a long day. Serve it with homemade biscuits or jalapeno cheddar cornbread, and dinner is served!
Crock Pot Beef Stew Ingredients Notes
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll down to the full recipe card for the specific amounts.
- Beef stew meat: No need to buy expensive cuts of meat. You can if you choose, but a pack of pre-cut stewing beef is just fine. The slow cooker will do a great job of tenderizing it.
Seasoning: Salt, pepper, garlic powder, and onion powder. - Potatoes: I use Yukon gold potatoes diced into chunks. You can use whatever potatoes you have on hand. Red potatoes, baby potatoes, fingerling potatoes. While waxy potatoes hold their shape a bit better than starchy potatoes, russet potatoes are still a great option.
- Carrots and peas: I use baby carrots just to save myself from having to peel and dice larger carrots, but regular carrots, peeled and sliced, work too. Use frozen peas and toss them in. No need to thaw them first.
- Onion and Garlic: Finely diced onion and minced garlic. I always say fresh garlic is best wherever possible, but go ahead and use jarred minced garlic if you have some on hand.
- Broth and Bouillon: Low-sodium beef broth or beef stock plus a bit of beef bouillon gives this stew a flavor that you want to finish every last drop of.
- Worcestershire sauce: Adds a little extra flavor we love!
- Cornstarch and cold water: Combined to make a cornstarch slurry to thicken the stew towards the end.
Variations You Can Try
1. For extra layer flavor in the broth, add a couple of tablespoons of dry red wine. If you want more, you can use up to a cup of red wine.
2. Toss in some extra veggies. Sliced white or baby bella mushrooms, or green beans, for example.
3. Instead of cornstarch slurry, you can add a can of cream of mushroom soup to thicken it up.
4. I peel my potatoes, but feel free to leave the skin on for a more rustic appearance to your hearty beef stew. Just be sure to scrub the potatoes clean.
5. Swap the regular potatoes for sweet potatoes.
6. Add a couple of bay leaves as it cooks. Remove it before serving.
7. You can also sprinkle in some Italian seasoning for added taste.
How to Make This Slow Cooker Beef Stew
This easy recipe will come together in a single step once you’ve prepped all your ingredients. Just dump, cover, and cook! Here’s how it’s done:
Step 1: Add the pieces of beef to the bottom of the slow cooker and sprinkle with salt, pepper, garlic powder, and onion powder.
Step 2: Next, place the potatoes, carrots, peas, onion, and garlic into the crock pot.
Step 3: Pour in the beef broth, and add the bouillon and Worcestershire sauce. Stir to combine and place the lid on.
Step 4: Cook on low for 6-8 hours. With about an hour left in the cooking time, whisk the cornstarch slurry together until the cornstarch has dissolved and add it to the broth to thicken.
Step 5: Once the beef is fall-apart tender, the veggies are cooked, and the broth has thickened like a flavorful gravy, it’s time to serve! Ladle your stew into serving bowls and have a basket of bread on the table. Enjoy!
Tips
- While I just add raw beef to the slow cooker, which makes this beef stew recipe so convenient, you can also choose to brown the meat in a large skillet beforehand. Tossing the beef cubes in flour and then sear them gives it extra flavor.
- Do not cut the veggies too small. Keep them nice and chunky so they don’t fall apart during the long cooking time.
- Serve with egg noodles or mashed potatoes to soak up the juices.
How to Store Leftovers?
Refrigerate: Keep leftover beef stew in an airtight container in the fridge for up to 4 days.
Freeze: This stew freezes quite well. Potatoes can sometimes change texture once thawed, but beef stew is quite forgiving since the potatoes aren’t the main event. Thaw in the fridge overnight before reheating it.
FAQ’s
There are plenty of options! This is a great recipe to use up your cheaper cuts of meat. Beef chuck roast is great. You can also use rump roast or bottom roast, as each will produce tender chunks of meat. You want to look for lots of marbling (connective tissues) because that is what gives the tender beef that melts in your mouth quality.
For this recipe, I suggest using low heat for a longer time. It’s the best way to allow the flavors to marry and to give the meat time to really break down.
More Hearty Soup Recipes:
If you like this recipe, please leave us a comment and rate it in the recipe card. We would love for you to join us and over 300,000 followers on Facebook as well as on Pinterest and Instagram too!
Crock Pot Beef Stew
Ingredients
- 2 pounds beef stew meat
- 1 teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 1 pound Yukon gold potatoes diced into chunks
- 1 pound baby carrots
- 1 ½ cups frozen peas
- ½ large yellow onion finely diced
- 4 cloves garlic minced, 2 teaspoons
- 2 cups beef broth low sodium
- 1 tablespoon beef bouillon
- 1 tablespoon Worcestershire sauce
- 3 tablespoons corn starch
- 3 tablespoons cold water
Instructions
- Add the beef chunks to the bottom of the slow cooker.2 pounds beef stew meat
- Sprinkle with pepper, garlic powder, onion powder and salt.1 teaspoon pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt
- Place the diced potatoes, carrots, peas, onion and minced garlic in next.1 pound Yukon gold potatoes, 1 pound baby carrots, 1 ½ cups frozen peas, ½ large yellow onion, 4 cloves garlic
- Add in the beef broth, bouillon and Worcestershire sauce.2 cups beef broth, 1 tablespoon beef bouillon, 1 tablespoon Worcestershire sauce
- Place the lid on and cook on low for 6-8 hours.
- About one hour before finished, mix the corn starch and cold water together in a small bowl or measuring cup until dissolved and add the slurry into the crock pot to thicken.3 tablespoons corn starch, 3 tablespoons cold water
Notes
2. Toss in some extra veggies. Sliced white or baby bella mushrooms, or green beans, for example.
3. Instead of cornstarch slurry, you can add a can of cream of mushroom soup to thicken it up.
4. I peel my potatoes, but feel free to leave the skin on for a more rustic appearance to your hearty beef stew. Just be sure to scrub the potatoes clean.
5. Swap the regular potatoes for sweet potatoes.
6. Add a couple of bay leaves as it cooks. Remove it before serving.
7. You can also sprinkle in some Italian seasoning for added taste.
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Wendy
My first attempt at homemade beef stew and my husband said this is the best beef stew he has ever had. Wow! What a compliment! Thank you for this delicious recipe!
Mary
what is the powder in the little white bowl above the onion powder and garlic? It is unlabeled
Thank you!.
Dino Ferrer
Crockpot recipes
Samantha
Beef bullion