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Crockpot Beef Stew Recipe
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 minutes
Cook Time 8 hours
High 0 minutes
Total Time 8 hours 20 minutes
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
 

  1. Prep the beef: Pat beef cubes dry with paper towels. Toss with flour, salt, and pepper until lightly coated.
  2. 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.)
  3. Add vegetables: Place carrots, celery, potatoes, onion, and garlic into the crockpot.
  4. Mix liquids: In a small bowl, whisk together beef broth, tomato paste, Worcestershire sauce, and wine (if using). Pour mixture over beef and vegetables.
  5. Season: Add thyme, rosemary, and bay leaves. Stir gently.
  6. 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.
  7. Final touches: 30 minutes before serving, stir in frozen peas. Remove bay leaves before serving.
  8. 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.