Comforting Crockpot Beef Stew

I make this crockpot beef stew whenever the weather turns gray and I want a dinner that smells like comfort and settles the whole house. Tender chunks of beef, soft potatoes and carrots, and a rich broth that practically makes itself in the slow cooker — it’s the kind of meal that fits busy weeks, family dinners, or any night you want something warm and honest.

Why you’ll love this dish

This Crockpot Beef Stew is the easy, stick-to-your-ribs dinner you can start in the morning and forget about until it’s time to eat. It’s budget-friendly (beef chuck is flavorful and forgiving), hands-off, and reliably kid-approved. Because the slow cooker breaks down connective tissue, the beef becomes fork-tender without constant attention.

"The kind of stew you want waiting for you after a long day—deep flavor, tender meat, and zero stress."

Reasons to make it:

• Perfect for busy weeknights or relaxed weekend meals.
• Economical: chuck roast gives great flavor for the price.
• Make-ahead friendly — flavors deepen after a day in the fridge.
• One-pot comfort that scales well for guests.

How this recipe comes together

• Sear the beef briefly to build a brown crust and flavor.
• Toss the vegetables into the crockpot for even cooking.
• Whisk beef broth with tomato paste, Worcestershire, and herbs.
• Pour the liquid over the meat and veg, then slow-cook until tender.
• Finish with seasoning adjustments and serve hot.

This quick overview sets expectations: a short searing step up front, a simple mix for the braising liquid, then low-and-slow cooking that yields a rich, comforting stew.

Gather these items

What you’ll need:

• 2 pounds beef chuck, cut into 1-inch cubes (or beef stew meat).
• 4 cups beef broth (substitute low-sodium or add 1/2 cup red wine for depth).
• 4 carrots, sliced (use baby carrots if short on time).
• 4 potatoes, diced (Yukon Gold or russet; sweet potatoes also work).
• 1 onion, diced (yellow or sweet).
• 4 cloves garlic, minced (or 1½ teaspoons garlic powder).
• 2 tablespoons tomato paste (adds umami; canned crushed tomatoes can replace for a looser stew).
• 1 tablespoon Worcestershire sauce (soy sauce + a splash of vinegar in a pinch).
• 1 teaspoon dried thyme (or 1 tablespoon fresh).
• 1 teaspoon dried rosemary (crush if using whole; or use fresh sprigs).
• Salt and pepper to taste.
• 2 tablespoons olive oil (or neutral oil like canola).

Notes on ingredients:

• For a gluten-free option, ensure Worcestershire is GF or substitute tamari.
• If you prefer more veg, add parsnips or turnips with the carrots.
• To reduce sodium, use low-sodium broth and adjust salt at the end.

Step-by-step instructions

1. Pat the beef cubes dry and season with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat. Brown the beef in batches so pieces don’t steam. Aim for a nice crust on all sides, 2–3 minutes per side. Transfer browned beef to the crockpot.
3. Add the sliced carrots, diced potatoes, diced onion, and minced garlic to the crockpot. Stir gently to combine with the beef.
4. In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and a little more salt and pepper. Blend until tomato paste is dissolved.
5. Pour the broth mixture over the ingredients in the crockpot, making sure the liquid covers most of the solids.
6. Cover and cook on LOW for 8 hours or on HIGH for 4 hours. The beef should be fork-tender and vegetables soft.
7. Taste and adjust seasoning. If you want a thicker gravy, whisk 1–2 tablespoons cornstarch with cold water and stir into the stew; cook on HIGH for 10–15 minutes until thickened.
8. Serve hot with your chosen sides and a sprinkling of fresh parsley if desired.

Serving suggestions

Serving suggestions

• Ladle into wide bowls and serve with thick slices of crusty bread or buttered rolls to sop up the broth.
• Spoon over creamy mashed potatoes or buttered egg noodles for an extra-cozy plate.
• For brightness, add a spoonful of fresh chopped parsley or a squeeze of lemon to cut through richness.
• Pair with a simple green salad and a glass of medium-bodied red wine (Merlot or Cabernet Sauvignon).
• For kids, finely chop the veggies or serve over plain rice to make it more familiar.

How to store & freeze

• Refrigerator: Cool stew to room temperature (no more than 2 hours at room temp), then store in airtight containers for 3–4 days.
• Reheating: Reheat gently on the stovetop over medium-low, stirring occasionally until steaming and 165°F internally. Microwave in covered dish, stirring halfway through.
• Freezing: Portion into freezer-safe containers or heavy-duty zip-top bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Food safety: Always reheat to at least 165°F and don’t refreeze previously frozen-and-thawed stew unless you heat it fully first.

Pro chef tips

• Don’t skip browning the beef. The Maillard reaction gives deep, savory flavor you can’t get by skipping this step.
• Cut beef and potatoes into uniform sizes so everything cooks evenly.
• Brown in batches; overcrowding the pan causes steaming, not searing.
• If the broth seems thin after cooking, thicken with a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) added at the end.
• Add delicate veggies like peas or chopped green beans in the last 20–30 minutes so they keep texture and color.
• Use a slow cooker liner for easy cleanup, or brown meat in a cast-iron skillet for extra fond to deglaze with a splash of broth before adding to the crockpot.

Creative twists

• Guinness or beer stew: Replace 1 cup of beef broth with stout for a malty depth.
• Mushroom and red wine: Add 8 oz sliced mushrooms and 1/2 cup red wine with the broth.
• Hearty root-veg stew: Add parsnips, rutabaga, or turnips for an autumnal twist.
• Gluten-free/thickener swap: Replace cornstarch with arrowroot or reduce simmering to concentrate flavors.
• Vegetarian version: Swap beef for a mix of mushrooms and lentils; use vegetable broth and extend cooking time until lentils are tender.
• Instant Pot adaptation: Brown beef using Sauté, then pressure-cook on high for 35–40 minutes with a natural release.

Your questions answered

Q: Can I use frozen beef straight from the freezer?
A: It’s not recommended. Frozen beef releases extra liquid and can lower the slow cooker’s temperature, increasing time and risking uneven cooking. Thaw overnight in the fridge for best results.

Q: How do I thicken the stew without flour?
A: Make a cornstarch slurry (1–2 tbsp cornstarch + equal cold water) and stir it into the hot stew. Cook on high another 10–15 minutes until thickened.

Q: Can I leave the stew on the Warm setting overnight?
A: It’s safer to avoid leaving perishable foods on Warm for extended periods. If your slow cooker keeps food at 145°F or above, it’s safer, but best practice is to refrigerate within 2 hours of cooking finish and reheat when ready to eat.

Q: What cut of beef is best?
A: Beef chuck is ideal because it has connective tissue that melts into tender, flavorful meat during long cooking. Brisket or round can work but may be leaner or need slightly different cook times.

Q: My stew is too salty — how can I fix it?
A: Add unsalted diced potatoes or a peeled whole potato to the stew for 15–20 minutes to absorb some salt, or dilute with low-sodium broth and simmer to blend flavors.

Conclusion

A slow-cooked beef stew like this one is dependable, forgiving, and satisfies a crowd with minimal effort. If you want to compare techniques or try other slow-cooker takes, check out Beef Stew Recipe {Homemade & Flavorful} – Spend With Pennies for a classic stovetop-to-simmer approach, and The BEST Slow Cooker Beef Stew Recipe (easy & comforting) for another trusted slow-cooker variation.

Crockpot Beef Stew

A comforting, easy-to-make beef stew that cooks in the slow cooker, featuring tender chunks of beef, potatoes, carrots, and a rich broth.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 350

Ingredients Method Notes

Ingredients

  

For the stew

• 2 pounds beef chuck, cut into 1-inch cubes Can use beef stew meat.
• 4 cups beef broth Substitute low-sodium or add 1/2 cup red wine for depth.
• 4 pieces carrots, sliced Can use baby carrots if short on time.
• 4 pieces potatoes, diced Yukon Gold or russet; sweet potatoes also work.
• 1 piece onion, diced Use yellow or sweet onion.
• 4 cloves garlic, minced Or substitute with 1½ teaspoons garlic powder.
• 2 tablespoons tomato paste Adds umami; canned crushed tomatoes can replace for a looser stew.
• 1 tablespoon Worcestershire sauce Soy sauce + a splash of vinegar in a pinch.
• 1 teaspoon dried thyme Or 1 tablespoon fresh.
• 1 teaspoon dried rosemary Crush if using whole; or use fresh sprigs.
• Salt and pepper to taste
• 2 tablespoons olive oil Or neutral oil like canola.

Method

 

Preparation

1. Pat the beef cubes dry and season with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat. Brown the beef in batches for 2–3 minutes per side until a nice crust forms. Transfer browned beef to the crockpot.
3. Add the sliced carrots, diced potatoes, diced onion, and minced garlic to the crockpot. Stir gently to combine with the beef.
4. In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and additional salt and pepper. Blend until the tomato paste is dissolved.
5. Pour the broth mixture over the ingredients in the crockpot, ensuring the liquid covers most of the solids.

Cooking

1. Cover and cook on LOW for 8 hours or on HIGH for 4 hours. The beef should be fork-tender and the vegetables soft.
2. Taste and adjust seasoning. For a thicker gravy, whisk 1–2 tablespoons cornstarch with cold water and stir into the stew; cook on HIGH for 10–15 minutes until thickened.
3. Serve hot with your chosen sides and a sprinkling of fresh parsley if desired.

Notes

For gluten-free options, ensure Worcestershire sauce is GF or substitute with tamari. Add delicate veggies like peas or chopped green beans in the last 20–30 minutes of cooking. Leftovers can be refrigerated for 3–4 days or frozen for up to 3 months.