If you are on the hunt for a comforting, hearty meal that feels like a warm hug in a bowl, this Crockpot Beef Stew Recipe is exactly what you need. Rich, savory chunks of tender beef mingle with perfectly cooked veggies and aromatic herbs, slow-cooked to perfection so every bite bursts with flavor. It’s an easy-to-make dish that fills your home with a mouthwatering aroma while creating a satisfying, soulful dinner perfect for any chilly day or whenever you’re craving a classic stew.
Ingredients You’ll Need
Each ingredient in this Crockpot Beef Stew Recipe has a role to play in building its balanced flavor, texture, and color. These simple staples come together effortlessly to create that deep, comforting stew everyone loves.
- Beef chuck roast (2 pounds): The star of the show, chosen for its rich marbling that becomes tender and flavorful when slow-cooked.
- Kosher salt (1/2 teaspoon): Enhances all the natural flavors without overpowering the dish.
- All-purpose flour (3 tablespoons): Helps seal the beef and give the stew a slight thickening effect.
- Baby new potatoes (1.5 pounds, halved): Creamy and tender, they soak up the hearty broth beautifully.
- Carrots (4 medium, sliced): Add sweetness and vibrant orange color for visual appeal and taste.
- Sweet/yellow onion (1 large, diced): Brings subtle sweetness and depth to the stew.
- Garlic (3 cloves, minced): Adds a fragrant kick that rounds out the savory profile.
- Low-sodium beef broth (4 cups): The flavorful liquid base that melds all the ingredients together.
- Tomato paste (3 tablespoons): Intensifies the stew’s richness and adds a hint of tang.
- Worcestershire sauce (1 tablespoon): Adds umami depth and a slight tang that elevates the stew.
- Dijon mustard (1 teaspoon): Provides a subtle bite and complexity to the sauce.
- Red wine vinegar (1 tablespoon): Brightens and balances the richness for a well-rounded flavor.
- Fresh thyme (1 sprig) or dried thyme (1/2 teaspoon): Lends a lovely herbal note that complements beef impeccably.
- Dried oregano (1 teaspoon): Adds an earthy touch that pairs perfectly with the other herbs.
- Smoked paprika (1 teaspoon): Gives a subtle smoky layer without overpowering the dish.
- Bay leaves (2): Infuses a delicate aromatic flavor throughout the slow cooking.
- Frozen peas (1/2 cup, thawed): Added at the end for a pop of color and sweet freshness.
- Cornstarch (2 tablespoons, optional): Optional thickener for a heartier stew consistency.
How to Make Crockpot Beef Stew Recipe
Step 1: Coat the Beef
Start by tossing the cubed beef chuck roast with kosher salt and all-purpose flour in a large bowl. This coating step is essential because it helps create a nice, velvety texture in the stew and ensures each piece is perfectly browned on the outside, even though we’re slow cooking. Once coated, transfer the beef directly to your crockpot to set the foundation for all those rich flavors.
Step 2: Add the Veggies and Flavorings
Next, pile in the baby new potatoes, carrots, diced onion, and minced garlic. Then, add the tomato paste, Worcestershire sauce, Dijon mustard, red wine vinegar, and herbs — thyme, oregano, smoked paprika, and bay leaves. Pour in the low-sodium beef broth last, then give everything a good stir to combine all those vibrant ingredients evenly. This step ensures every bite has that perfect balance of flavor and texture.
Step 3: Slow Cook on Low
Cover your crockpot and let the magic happen by cooking on low heat for 7 to 8 hours. This slow cooking process is where the beef becomes incredibly tender, the potatoes and carrots soften just right, and all the flavors marry together beautifully. The slow, deliberate heat transforms simple ingredients into a soul-satisfying stew.
Step 4: Add Peas and Optional Thickener
About 20 to 30 minutes before serving, add the thawed frozen peas for a burst of color and sweet freshness that brightens the stew. If you prefer a thicker stew, mix the cornstarch with an equal amount of water to create a smooth slurry, then stir it into the crockpot along with the peas. This idea gives your broth a luscious, hearty consistency without overpowering the delicate balance of flavors.
Step 5: Finish and Serve
Once your peas have cooked through and the stew has thickened if desired, it’s time to enjoy. The beef will be melt-in-your-mouth tender, and the vegetables perfectly cooked with a robust, comforting broth that will have everyone at the table asking for seconds. This is truly the pinnacle of slow-cooked comfort food.
How to Serve Crockpot Beef Stew Recipe
Garnishes
A sprinkle of chopped fresh parsley or a few thyme leaves on top adds a pop of greenery and fresh aroma that brightens each bowl. If you want to get a bit indulgent, a dollop of sour cream or a swirl of crème fraîche adds creaminess that complements the savory stew brilliantly.
Side Dishes
This stew is a complete meal on its own, but pairing it with a warm crusty bread or fluffy mashed potatoes takes it to another level. The bread is perfect for soaking up every last bit of that luscious broth, making each bite memorable and satisfying.
Creative Ways to Present
For a cozy dinner party, serve this Crockpot Beef Stew Recipe in rustic bread bowls for an attractive, edible presentation. You can also spoon it over creamy polenta or buttered egg noodles to switch things up while still staying true to those comforting flavors everyone loves.
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Beef Stew keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors only deepen after resting, making it even more delicious the next day.
Freezing
This stew freezes exceptionally well. Once cooled completely, transfer it to freezer-safe containers or heavy-duty zip-top bags, removing as much air as possible. It will keep its quality for up to 3 months, perfect for a convenient, hearty meal when you need it.
Reheating
To reheat, warm the stew gently on the stovetop over medium heat or in the microwave until hot throughout. If the stew has thickened too much after refrigeration or freezing, add a splash of beef broth or water to loosen it back to your desired consistency.
FAQs
Can I use other cuts of beef for this Crockpot Beef Stew Recipe?
While beef chuck roast is ideal for its tenderness and flavor after slow cooking, you can also use beef brisket or stew beef cubes. Just keep in mind the texture and cooking time may vary slightly.
Do I have to add cornstarch to thicken the stew?
No, the stew will still have a nice body without cornstarch due to the flour coating on the beef and natural thickening from the slow cooking. Cornstarch is optional if you prefer a thicker broth.
Can I prepare this stew in advance and cook it later?
Absolutely! You can prepare all the ingredients up to the point of slow cooking and refrigerate them overnight. Then just pour into the crockpot and cook as directed the next day.
Is it possible to make this stew in an Instant Pot or pressure cooker?
Yes, you can adapt the recipe for an Instant Pot by sautéing the beef first, then pressure cooking everything together for about 35-45 minutes. Just add the peas and thicken at the end similarly.
What can I substitute for red wine vinegar in this recipe?
If you don’t have red wine vinegar on hand, apple cider vinegar or lemon juice works well as a substitute and provides that necessary brightness to balance the richness.
Final Thoughts
This Crockpot Beef Stew Recipe is one of those timeless dishes that feels like a little celebration of flavor and comfort with every bite. It’s reliable, easy, and perfect for feeding a family or company with minimal fuss. I promise once you try it, it will quickly become one of your go-to recipes for cozy dinners all year round.
Print
Crockpot Beef Stew Recipe
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This hearty Crockpot Beef Stew is a comforting and flavorful one-pot meal perfect for chilly days. Tender beef chuck cubes simmer slowly with baby potatoes, carrots, onions, and a blend of herbs and spices in a rich beef broth, resulting in a deeply satisfying stew with melt-in-your-mouth meat and perfectly cooked vegetables. The stew can be thickened with a cornstarch slurry for a velvety texture and is finished with sweet peas for a pop of color and freshness.
Ingredients
Beef and Coating
- 2 pounds beef chuck roast, cut into 1 inch cubes
- 1/2 teaspoon kosher salt
- 3 tablespoons all-purpose flour
Vegetables
- 1.5 pound baby new potatoes, halved
- 4 medium carrots, peeled and cut into 1/2-inch thick pieces
- 1 large sweet/yellow onion, diced
- 3 cloves garlic, minced
- 1/2 cup frozen peas, thawed
Liquids and Seasonings
- 4 cups low-sodium beef broth
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 sprig fresh thyme (or 1/2 teaspoon dried thyme)
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 2 bay leaves
Optional
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (to mix with cornstarch for slurry, if thickening)
Instructions
- Coat the Beef: In a large bowl, combine the cubed beef, kosher salt, and all-purpose flour. Toss well to ensure each piece of beef is evenly coated with flour. This helps to create a thicker stew base once cooked. Transfer the coated beef to your crockpot.
- Add Vegetables and Seasonings: Add the halved baby potatoes, carrots, diced onion, minced garlic, tomato paste, Worcestershire sauce, Dijon mustard, red wine vinegar, thyme, oregano, smoked paprika, bay leaves, and low-sodium beef broth to the crockpot. Stir everything together thoroughly so all the ingredients are well mixed.
- Slow Cook the Stew: Cover the crockpot with its lid and cook on low heat for 7 to 8 hours. This slow cooking process allows the beef to become tender and the flavors to meld beautifully.
- Add Peas and Thicken (Optional): About 20 to 30 minutes before serving, stir in the thawed frozen peas. If you prefer a thicker stew, prepare a cornstarch slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of water until smooth. Add this slurry to the crockpot along with the peas, stir, and cover again to finish cooking.
- Serve: Once the peas are cooked and the stew has thickened to your liking, remove the bay leaves and fresh thyme sprig if used. Ladle the stew into bowls and serve hot for a comforting meal.
Notes
- Using beef chuck is ideal as it becomes tender and flavorful when slow-cooked.
- If you don’t have fresh thyme, dried thyme works just as well.
- For a gluten-free version, use a gluten-free flour or cornstarch for coating the beef and thickening the stew.
- Adjust salt based on your broth’s sodium level; low-sodium broth is recommended to control saltiness.
- The stew can be refrigerated for up to 4 days and flavors deepen overnight.
- Leftovers reheat well on the stovetop or in the microwave.
