There’s nothing more comforting than a warm bowl of crockpot beef stew simmering away all day. This classic slow cooker recipe delivers tender chunks of beef, perfectly cooked vegetables, and a rich, savory broth with minimal effort. It’s the kind of meal that fills your kitchen with cozy aromas and makes dinnertime something to look forward to.
Using a crockpot allows the beef to cook low and slow, resulting in melt-in-your-mouth texture and deeply developed flavor. Beef chuck is ideal for this recipe because it becomes incredibly tender during long cooking, while potatoes, carrots, and celery absorb the seasoned broth as they cook. Everything comes together in one pot, making prep and cleanup simple.
This easy crockpot beef stew is perfect for busy weeknights, weekend family dinners, or meal prep for the week ahead. Just add the ingredients, set the slow cooker, and let it do the work while you go about your day. It’s hearty enough to serve on its own but also pairs beautifully with crusty bread or warm dinner rolls.
Whether you’re cooking for a crowd or just want a reliable comfort food recipe, this slow cooker beef stew delivers every time. It’s freezer-friendly, customizable, and made with simple pantry staples, making it a go-to recipe you’ll come back to again and again—especially on chilly days when comfort food is a must.
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Crockpot Beef Stew
This cozy crockpot beef stew is rich, hearty, and packed with tender chunks of beef, potatoes, carrots, and a savory broth. It’s a true set-it-and-forget-it meal—perfect for busy days when you want comfort food waiting for you.
- Total Time: 8 hours 15 minutes
- Yield: 6 servings 1x
Ingredients
2 lbs beef chuck, cut into 1 1/2-inch cubes
3 cups baby potatoes, halved
3 carrots, sliced
2 celery stalks, sliced
1 small onion, chopped
3 cloves garlic, minced
3 cups beef broth
2 tbsp tomato paste
2 tbsp Worcestershire sauce
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
1 tsp dried rosemary
2 tbsp cornstarch + 2 tbsp water (optional, for thickening)
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Instructions
Add beef, potatoes, carrots, celery, onion, and garlic to the crockpot.
In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, salt, pepper, thyme, and rosemary.
Pour the broth mixture over the ingredients and stir gently.
Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until beef is fork-tender.
For a thicker stew, stir in the cornstarch slurry during the last 30 minutes of cooking.
Taste and adjust seasoning before serving.
Notes
Cooking Tips
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Best cut of beef: Chuck roast gives the most tender, flavorful results.
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Extra depth: Brown the beef in a skillet before adding it to the crockpot for richer flavor.
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Don’t over-stir: Let the stew cook undisturbed to keep vegetables intact.
Variations
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Red Wine Beef Stew: Replace 1 cup of broth with dry red wine.
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Vegetable-Heavy Stew: Add mushrooms, parsnips, or peas during the last hour.
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Low-Carb Version: Swap potatoes for turnips or cauliflower florets.
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Herb Boost: Add a bay leaf or fresh thyme sprigs while cooking.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 4–5 hours (high)
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sodium: 780mg
- Fat: 18g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 38g
