Name: Crockpot Beef Stew
Prep time: 30 min
Cook time: 480 min
Total time: 510 min
Ingredients: 2 pounds beef chuck, cut into 1-inch pieces; 4 cups beef broth (Use low-sodium if you plan to salt later; substitute stock or a mix of stock and water.); 4 carrots, sliced (Uniform slices for even cooking.); 3 potatoes, cubed (Yukon Gold or Russet; waxy potatoes hold shape better, Russets give softer texture.); 1 onion, chopped (Yellow or sweet onion.); 3 cloves garlic, minced (Add near the start for mellow garlic flavor.); 2 tablespoons tomato paste (Concentrated umami; roast it in the skillet briefly for extra depth.); 1 tablespoon Worcestershire sauce (Adds savory complexity.); 1 teaspoon dried thyme (Or 1 tbsp fresh.); Salt and pepper to taste.; 2 tablespoons olive oil (Or neutral oil like vegetable or canola for browning.); celery; parsnips; mushrooms; a splash of red wine; a bay leaf

I make this crockpot beef stew on chilly Sundays when I want a hands-off, stick-to-your-ribs dinner that smells like comfort. Tender chunks of beef, soft potatoes, and sweet carrots simmer together in a savory broth flavored with tomato paste and Worcestershire — it’s the kind of slow-cooked meal that feeds a family and makes great leftovers.

Why you’ll love this dish

This crockpot beef stew is the sort of recipe you turn to when you want big flavor with minimal babysitting. Using beef chuck keeps costs down while delivering melt-in-your-mouth texture after hours in the slow cooker. Browning the meat first adds deep, roasted flavor, and the tomato paste + Worcestershire combo gives umami without crowding the other tastes.

Budget-friendly: chuck is affordable and very forgiving in low-and-slow cooking.
Low effort: prep in 20–30 minutes; the crockpot does the rest.
Family-friendly: mild, familiar flavors that kids usually approve.
Make-ahead: flavors improve overnight, and it freezes well.

“I set it in the morning and came home to a rich, hearty stew — the beef was falling apart and the house smelled amazing.” — a weeknight-stew convert

Step-by-step overview

This section gives a quick map of what you’ll do so you know what to expect before you start:

Brown small batches of beef in a hot skillet to build flavor.
Sauté onions and garlic briefly in the same pan to capture those browned bits.
Transfer everything to the crockpot with carrots, potatoes, broth, tomato paste, Worcestershire, and thyme.
Let the slow cooker do the work: cook on low for 7–8 hours (or high 4–5).
Finish by adjusting seasoning and thickening if desired, then serve warm.

Key ingredients

Gather these items (with quick notes and substitutions):

2 pounds beef chuck, cut into 1-inch pieces — chuck’s marbling breaks down into buttery texture. Short ribs or stewing beef also work.
4 cups beef broth — use low-sodium if you plan to salt later; substitute stock or a mix of stock and water.
4 carrots, sliced — uniform slices for even cooking.
3 potatoes, cubed — Yukon Gold or Russet; waxy potatoes hold shape better, Russets give softer texture.
1 onion, chopped — yellow or sweet onion.
3 cloves garlic, minced — add near the start for mellow garlic flavor.
2 tablespoons tomato paste — concentrated umami; roast it in the skillet briefly for extra depth.
1 tablespoon Worcestershire sauce — adds savory complexity.
1 teaspoon dried thyme — or 1 tbsp fresh.
Salt and pepper to taste.
2 tablespoons olive oil — or neutral oil like vegetable or canola for browning.

Optional add-ins: celery, parsnips, mushrooms, a splash of red wine, or a bay leaf.

Directions to follow

Pat the beef dry and season with salt and pepper. Heat 2 tablespoons olive oil in a skillet over medium-high heat.
Brown the beef in batches so pieces sear rather than steam, about 2–3 minutes per side. Transfer browned pieces to the crockpot.
In the same skillet, add the chopped onion. Sauté 3–4 minutes until softened. Add minced garlic and cook 30–60 seconds until fragrant. Scrape up any browned bits (fond).
Stir the tomato paste into the skillet for 1 minute, then pour a little beef broth or a splash of red wine to deglaze the pan. Stir to loosen any browned bits and pour everything into the crockpot.
Add carrots, cubed potatoes, remaining beef broth, Worcestershire sauce, thyme, and a grind of black pepper into the crockpot. Give it a gentle stir to combine.
Cover and cook on low for 7–8 hours, or on high for 4–5 hours, until the beef is fork-tender and vegetables are cooked through.
Taste and adjust seasoning with salt and pepper. If you want a thicker stew, make a slurry with 1–2 tablespoons cornstarch and cold water, stir into hot stew, and cook 10–15 minutes more on high. Serve warm.

How to plate and pair

Serve ladled into deep bowls. Top with chopped fresh parsley or a sprinkle of flaky sea salt for brightness.
Great companions: crusty bread or a baguette to mop up the broth, buttery mashed potatoes, egg noodles, or creamy polenta.
Pairing: a medium-bodied red wine (like Merlot or Malbec) or a malty amber ale complements the stew’s richness.
For a casual bowl, add a dollop of sour cream or plain yogurt and a few chopped chives.

Storage and reheating tips

Refrigerate: Cool the stew to room temperature (within 2 hours), transfer to airtight containers, and refrigerate for 3–4 days.
Freeze: Pour into freezer-safe containers or heavy-duty zip-top bags and freeze up to 3 months. Leave some headspace for expansion.
Reheat: Thaw overnight in the refrigerator, then reheat gently on the stovetop over medium-low until steaming (bring to 165°F for safety). Microwaving is fine for single portions—stir halfway for even heating.
Safety tip: Never leave cooked stew out more than 2 hours at room temperature to avoid bacterial growth.

Pro chef tips

Brown in batches: Overcrowding the pan cools the surface and causes steaming, which robs flavor.
Use the fond: Deglaze the skillet with broth or wine and add that liquid to the crockpot — that caramelized flavor matters.
Size matters: Cut beef and vegetables into similar-size pieces so everything finishes at the same time.
Don’t lift the lid: Each lift drops temperature and extends cook time; only check near the end.
Thickening options: For a glossy, quick finish, whisk 1–2 tbsp cornstarch into cold water and stir into the hot stew. For a more rustic thickness, mash a few potatoes in the pot.
Salt late: Because broth and Worcestershire contain sodium, salt after the stew has reduced/cooked a while so you don’t over-salt.

Creative twists

Guinness or stout version: Replace 1 cup of broth with stout for deep, roasty flavor (great with mushrooms).
Mediterranean: Add a splash of red wine, rosemary instead of thyme, and finish with chopped olives and parsley.
Spicy Mexican-style: Add a chipotle in adobo, cumin, and smoked paprika; serve over rice with cilantro and lime.
Slow-cooker short ribs: Swap chuck for bone-in short ribs; cook the same time on low for richer gelatinous texture.
Vegetarian swap: Replace beef with hearty mushrooms, seitan, or tempeh and use vegetable broth; add a spoonful of soy sauce for umami.

Helpful answers

Q: How long does prep take?
A: Expect 20–30 minutes for trimming, cutting, and browning. The slow cooker time is passive: 7–8 hours on low or 4–5 hours on high.

Q: Can I skip browning the beef?
A: Yes, but browning adds depth via the Maillard reaction. If you skip it, the stew will still be edible but with a flatter flavor profile.

Q: How do I thicken the stew without cornstarch?
A: Mash a few potatoes into the broth, simmer uncovered to reduce, or mix a tablespoon of flour with room-temperature broth to make a paste and stir it in near the end.

Q: Is it safe to leave the slow cooker on while I’m at work?
A: Yes — slow cookers are designed for unattended cooking. Still, ensure it’s on a stable surface, keep vents clear, and follow the manufacturer’s safety guidelines.

Q: Can I freeze leftovers in portions?
A: Absolutely. Freeze in single-serving containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.

Conclusion

If you want another slow-cooker take on this classic, see this detailed guide at Slow Cooker Beef Stew – The Cozy Cook for tips on vegetable timing and variations. For a slightly different spice profile and step photos, check out Crockpot Beef Stew Recipe • Salt & Lavender.