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Beef Stew Crock Pot

Beef Stew Crock Pot

This hearty Beef Stew Crock Pot recipe is packed with tender, slow-cooked beef, soft potatoes, sweet carrots, celery, and a rich, savory gravy. It is an easy and comforting slow cooker meal that is perfect for family dinners, busy weeknights, and cozy evenings at home.
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Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Beef Stew
  • 2½ pounds beef chuck roast or beef stew meat cut into large bite-sized cubes
  • 1½ pounds potatoes cut into bite-sized chunks
  • 4 medium carrots peeled and sliced into thick pieces
  • 3 celery stalks sliced
  • 1 large yellow onion chopped
  • 4 garlic cloves minced
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons olive oil
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt or to taste
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
Optional Ingredients
  • 1 cup frozen peas
  • 1 tablespoon fresh parsley chopped
  • ½ teaspoon smoked paprika
  • 1 teaspoon balsamic vinegar
Optional Cornstarch Slurry for Thickening
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Equipment

  • Crock Pot or slow cooker
  • Large skillet
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Mixing bowl
  • Wooden spoon or spatula
  • Ladle

Method
 

Step 1: Prepare the Beef
  1. Pat the beef dry with paper towels. Season it with salt and black pepper, then lightly coat the beef pieces with flour.
Step 2: Brown the Beef
  1. Heat the olive oil in a large skillet over medium-high heat. Brown the beef in batches, allowing each piece to develop a rich brown crust. Avoid overcrowding the pan.
  2. Once browned, transfer the beef to the Crock Pot.
Step 3: Prepare the Vegetables
  1. Wash and chop the potatoes, carrots, celery, onion, and garlic. Cut the potatoes and carrots into relatively large pieces so they hold their shape during the long cooking process.
  2. Add the vegetables to the Crock Pot with the browned beef.
Step 4: Prepare the Cooking Liquid
  1. In a bowl, combine the beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and black pepper. Whisk until the tomato paste is fully incorporated.
  2. Pour the mixture over the beef and vegetables. Add the bay leaves.
Step 5: Slow Cook the Beef Stew
  1. Cover the Crock Pot with the lid and cook:
  2. On LOW for 7–8 hours, or
  3. On HIGH for 4–5 hours
  4. Cook until the beef is fork-tender and the vegetables are soft and fully cooked.
Step 6: Thicken the Gravy if Needed
  1. If you prefer a thicker beef stew, mix the cornstarch and cold water in a small bowl until smooth.
  2. Stir the cornstarch slurry into the stew during the final 20–30 minutes of cooking. Allow the gravy to thicken before serving.
Step 7: Add the Final Ingredients
  1. If using frozen peas, add them during the final 15–20 minutes of cooking.
  2. Remove the bay leaves before serving. Taste the stew and adjust the salt and pepper if needed.
  3. For extra freshness, garnish with chopped parsley before serving.

Notes

Best Beef: Beef chuck is recommended because it becomes exceptionally tender during slow cooking.
Browning the Beef: This step is optional but highly recommended for deeper, richer flavor.
Tough Beef: If the beef is still tough, continue cooking it. Slow-cooked beef often needs additional time for the connective tissue to break down.
Potatoes: Yukon Gold or red potatoes work particularly well because they hold their shape during slow cooking.
Gluten-Free Option: Use gluten-free flour or cornstarch and ensure that your Worcestershire sauce is gluten-free.
Storage: Store leftover beef stew in an airtight container in the refrigerator for up to 3–4 days.
Freezing: Freeze cooled beef stew in freezer-safe containers for up to 3 months.
Reheating: Add a small splash of beef broth or water if the stew becomes too thick after refrigeration.