Name: Crockpot Beef Stew Recipe
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Ingredients: 2 lbs 900 g beef chuck roast, cut into 1.5-inch cubes; 3 tbsp all-purpose flour (for dredging beef); 2 tbsp olive oil (for browning, optional but adds flavor); 4 cups 950 ml beef broth (low sodium preferred); 1 ½ cups baby potatoes (halved, skin on); 3 medium carrots (sliced into chunks); 3 celery stalks (chopped); 1 large yellow onion (diced); 3 garlic cloves (minced); 2 tbsp tomato paste; 1 tbsp Worcestershire sauce; 1 tsp dried thyme (or 2 sprigs fresh thyme); 1 tsp dried rosemary; 2 bay leaves; 1 tsp salt (adjust to taste); ½ tsp freshly ground black pepper; 1 cup frozen peas (added at the end); Optional: 1 cup red wine (replace 1 cup beef broth with wine for depth); Fresh parsley (chopped (for garnish))

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When it comes to cozy comfort food, nothing beats a bowl of hearty Crockpot Beef Stew. It’s the kind of recipe that warms your soul on chilly nights, fills your home with mouthwatering aromas, and delivers a satisfying, family-friendly meal with minimal effort.

By letting the slow cooker do all the work, you get melt-in-your-mouth tender beef, perfectly cooked vegetables, and a thick, flavorful broth that tastes like it simmered on the stovetop all day.

This classic dish is perfect for weeknight dinners, Sunday family meals, or even meal prep because it stores and reheats beautifully. Whether you’re serving it with mashed potatoes, rice, or a slice of crusty bread, this crockpot beef stew is sure to become a staple in your kitchen.

Why You’ll Love This Recipe

Set it & forget it: The crockpot does all the slow cooking for you.
Incredibly tender beef: Cooking low and slow breaks down the meat to perfection.
One-pot meal: Protein, veggies, and broth in a single dish.
Family-friendly: Comfort food everyone will enjoy.
Versatile: Easy to adjust flavors, veggies, or thickeners to your preference.

Isla Marie

Crockpot Beef Stew Recipe

A hearty and comforting slow cooker beef stew made with tender chunks of beef, potatoes, carrots, celery, and onions simmered in a rich, savory broth. Perfect for cozy weeknight dinners, meal prep, or chilly winter nights this classic crockpot recipe is family-friendly and full of flavor.

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Prep Time 20

Cook Time 8

High 0

Total Time 8 20

Servings: 6

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 360

Ingredients Equipment Method Notes

Ingredients

2 lbs 900 g beef chuck roast, cut into 1.5-inch cubes
3 tbsp all-purpose flour for dredging beef
2 tbsp olive oil for browning, optional but adds flavor
4 cups 950 ml beef broth (low sodium preferred)
1 ½ cups baby potatoes halved, skin on
3 medium carrots sliced into chunks
3 celery stalks chopped
1 large yellow onion diced
3 garlic cloves minced
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme or 2 sprigs fresh thyme
1 tsp dried rosemary
2 bay leaves
1 tsp salt adjust to taste
½ tsp freshly ground black pepper
1 cup frozen peas added at the end
Optional: 1 cup red wine replace 1 cup beef broth with wine for depth
Fresh parsley chopped (for garnish)

Equipment

6-quart Crockpot / Slow Cooker
Large skillet (for browning beef, optional)
Wooden spoon / spatula
Ladle for serving
Cutting board & sharp knife
Measuring cups & spoons

Method

Prep the beef: Pat beef cubes dry with paper towels. Toss with flour, salt, and pepper until lightly coated.
Optional step – Brown the beef: Heat olive oil in a skillet over medium-high heat. Brown beef in batches, 2–3 minutes per side, for extra flavor. Transfer to crockpot. (If skipping browning, add beef directly to crockpot.)
Add vegetables: Place carrots, celery, potatoes, onion, and garlic into the crockpot.
Mix liquids: In a small bowl, whisk together beef broth, tomato paste, Worcestershire sauce, and wine (if using). Pour mixture over beef and vegetables.
Season: Add thyme, rosemary, and bay leaves. Stir gently.
Cook: Cover and cook on Low for 8–9 hours or High for 4–5 hours, until beef is fork-tender and vegetables are soft.
Final touches: 30 minutes before serving, stir in frozen peas. Remove bay leaves before serving.
Serve hot: Garnish with fresh parsley and enjoy with bread, rice, or mashed potatoes.

Notes

Browning beef: Optional, but gives the stew a richer flavor and deeper color.

Thicker stew: Mix 2 tbsp cornstarch with 2 tbsp cold water and stir in during the last 20 minutes.

Wine substitute: If avoiding alcohol, skip wine and add extra broth.

Veggie swaps: Parsnips, turnips, or sweet potatoes can replace some of the potatoes.

Make-ahead: Stew tastes even better the next day as flavors develop.

Serving Suggestions

With buttery mashed potatoes for a classic pairing.
Ladled over steamed white rice.
Served with warm crusty bread or biscuits for dipping.
Add a fresh green salad for a lighter side.

Storage & Reheating

Refrigerator: Store leftovers in airtight container up to 4 days.
Freezer: Freeze in freezer-safe bags or containers up to 3 months. (Best to freeze without potatoes for better texture.)
Reheating: Warm on stovetop over medium-low or microwave in 1–2 minute bursts, stirring occasionally.