If you’re craving a meal that feels like a warm hug and fills your kitchen with savory aromas, Crock Pot Beef Stew is the answer. With melt-in-your-mouth beef, hearty vegetables, and a rich broth that simmers all day, this dish is pure comfort in a bowl. Whether you’re making it for a cozy Sunday dinner or meal-prepping for a busy week, this classic recipe delivers every time. There’s just something magical about letting your slow cooker do the work while you look forward to a steaming bowl of Crock Pot Beef Stew at the end of the day.

Crock Pot Beef Stew Recipe - Recipe Image

Ingredients You’ll Need

This Crock Pot Beef Stew comes together with a handful of everyday ingredients, yet each one is essential for building layers of flavor, color, and texture. Here’s what you’ll need—and why you won’t want to skip a single thing!

Beef Chuck Roast: The marbling breaks down during slow cooking, giving the stew its signature tenderness and savory depth.
All-Purpose Flour: Lightly coats the beef, helping it brown beautifully and thickening the stew as it cooks.
Salt and Black Pepper: Essential for seasoning every bite and enhancing all the flavors in the pot.
Olive Oil: Used for searing, it adds a subtle richness and helps lock in the beef’s juices.
Beef Broth: The foundation of the stew’s savory, comforting base.
Red Wine (optional): Adds elegance and depth; if you skip it, the stew will still be delicious.
Carrots: Bring sweetness and color, and they hold their shape perfectly in the slow cooker.
Potatoes: Create heartiness and soak up all that tasty broth.
Celery: Adds subtle aromatic flavor and a satisfying bite.
Onion: Cooks down to add natural sweetness and body to the stew.
Garlic: Infuses the broth with irresistible aroma and flavor.
Tomato Paste: Gives the stew color, body, and a gentle tang.
Worcestershire Sauce: Offers a pop of umami that deepens every spoonful.
Dried Thyme: Lends classic herby notes that complement the beef and veggies.
Bay Leaves: Add subtle earthy undertones—just remember to remove them before serving!
Frozen Peas: Stirred in at the end for a pop of green and sweetness.
Fresh Parsley: The bright, fresh garnish that wakes up the whole bowl.

How to Make Crock Pot Beef Stew

Step 1: Prep and Coat the Beef

Start by cutting your beef chuck roast into bite-sized cubes, about one and a half inches each. Toss them in a bowl with flour, salt, and pepper until they’re evenly coated. This step not only seasons the meat but also helps achieve that irresistible thick broth later on. Don’t skip it—the coating is key to the stew’s texture!

Step 2: Brown the Beef

Heat olive oil in a large skillet over medium-high heat. Working in batches, sear the floured beef cubes on all sides until browned. This isn’t just about color; browning the beef adds a deep, savory flavor that will infuse the whole Crock Pot Beef Stew. Once browned, transfer the beef directly into your slow cooker.

Step 3: Build the Stew in the Crock Pot

Next, add beef broth (and red wine if you’re using it) to the slow cooker, followed by carrots, potatoes, celery, onion, and garlic. Stir in tomato paste, Worcestershire sauce, dried thyme, and bay leaves. Give everything a gentle stir to combine the flavors—your kitchen will already smell amazing at this point!

Step 4: Slow Cook to Perfection

Cover the Crock Pot and set it to cook on low for 8 to 10 hours or on high for 4 to 5 hours. This long, slow simmer is what makes Crock Pot Beef Stew so special—the beef becomes fork-tender, and the vegetables soak up all the savory juices. About 30 minutes before you’re ready to serve, stir in the frozen peas for a final burst of color and sweetness.

Step 5: Finish and Serve

Don’t forget to remove the bay leaves before serving. Ladle your hearty stew into bowls and sprinkle generously with fresh chopped parsley for a vibrant finishing touch. The hardest part is resisting the urge to dig in right away!

How to Serve Crock Pot Beef Stew

Garnishes

Top each bowl with a flurry of freshly chopped parsley to brighten up the rich flavors. A sprinkle of cracked black pepper or a drizzle of olive oil can add an extra layer of flavor. For a cozy finishing touch, serve with a wedge of lemon on the side for those who enjoy a hint of citrus.

Side Dishes

This stew is practically begging for a chunk of crusty bread to soak up the luscious broth. You can also pair it with buttered noodles, creamy mashed potatoes, or a simple green salad for contrast. If you’re feeling extra, cheesy garlic bread is always a crowd-pleaser!

Creative Ways to Present

Try serving Crock Pot Beef Stew in hollowed-out bread bowls for a rustic, fun presentation. For individual servings, use mini Dutch ovens or sturdy mugs—perfect for dinner parties or family nights. You can even top each bowl with homemade croutons or a dollop of horseradish cream for an unexpected twist.

Make Ahead and Storage

Storing Leftovers

Let the stew cool completely before transferring it to airtight containers. Store in the refrigerator for up to four days. The flavors actually deepen as it sits, making Crock Pot Beef Stew a fantastic make-ahead meal for busy weekdays.

Freezing

Crock Pot Beef Stew freezes beautifully! Portion the cooled stew into freezer-safe bags or containers, leaving a little space for expansion. Freeze for up to three months. Thaw overnight in the fridge before reheating for best results.

Reheating

Warm leftover stew gently on the stovetop over medium-low heat, stirring occasionally. You can also reheat it in the microwave in one-minute bursts, stirring in between. If the stew thickens up too much, just add a splash of broth or water to loosen it to your desired consistency.

FAQs

Can I make Crock Pot Beef Stew without wine?

Absolutely! The wine adds depth, but you can simply use extra beef broth or even a splash of balsamic vinegar for a bit of tang. The stew will still be hearty and flavorful.

What cut of beef works best for Crock Pot Beef Stew?

Beef chuck roast is the top choice because it becomes wonderfully tender after slow cooking. Avoid leaner cuts—they can dry out or become tough. If you need a substitute, try stew meat, but stick to cuts with good marbling.

How do I thicken my stew if it’s too runny?

If you prefer a thicker stew, mix two tablespoons of cornstarch with two tablespoons of cold water and stir it into the Crock Pot Beef Stew during the last 30 minutes of cooking. It will thicken up beautifully as it finishes.

Can I add other vegetables?

Definitely! You can toss in parsnips, rutabaga, sweet potatoes, or even mushrooms for extra flavor and variety. Just be mindful of cooking times—softer veggies like green beans should be added in the last hour.

Is this recipe freezer-friendly?

Yes, Crock Pot Beef Stew is perfect for freezing. Cool the stew completely, portion it into freezer-safe containers, and freeze for up to three months. It’s a lifesaver for meal planning!

Final Thoughts

There’s nothing quite like the aroma and comfort of homemade Crock Pot Beef Stew simmering away all day. It’s hearty, wholesome, and always a hit with family and friends. Give this recipe a try—you’ll quickly see why it’s one of my absolute favorites for any cozy night in!

Crock Pot Beef Stew Recipe

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4.5 from 26 reviews

Author: admin
Total Time: 8 hours 20 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This hearty Crock Pot Beef Stew is a comforting slow-cooked meal packed with tender beef, nutritious vegetables, and a rich savory broth. Perfect for busy days, this stew combines classic flavors with simple ingredients to create a satisfying dish that’s ideal for family dinners or meal prepping.

Ingredients

Scale

Beef and Seasoning

2 pounds beef chuck roast, cut into 1 1/2-inch cubes
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil

Stew Base

4 cups beef broth
1 cup red wine (optional)
2 tablespoons tomato paste
2 teaspoons Worcestershire sauce
2 teaspoons dried thyme
2 bay leaves

Vegetables

3 large carrots, peeled and cut into chunks
3 medium potatoes, peeled and cubed
3 celery stalks, chopped
1 large onion, diced
3 cloves garlic, minced
1 cup frozen peas

Garnish

2 tablespoons fresh parsley, chopped

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Instructions

Prepare the beef: In a large bowl, toss the beef cubes with flour, salt, and pepper until they are evenly coated, ensuring the flour sticks well to the meat for a better sear and thickening effect.
Sear the beef: Heat olive oil in a skillet over medium-high heat. Brown the beef cubes in batches to avoid overcrowding, searing them for about 3 to 4 minutes per batch until all sides are nicely browned. This step adds flavor and texture.
Transfer to crock pot and add ingredients: Place the seared beef into the crock pot. Add the beef broth, red wine if using, carrots, potatoes, celery, onion, garlic, tomato paste, Worcestershire sauce, dried thyme, and bay leaves. Stir all ingredients together to combine well.
Cook the stew: Cover the crock pot and cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours, until the beef is tender and vegetables are fully cooked through, absorbing all the rich flavors.
Add peas and finish cooking: In the last 30 minutes of cooking, stir in the frozen peas to heat through without overcooking. Remove the bay leaves before serving.
Garnish and serve: Sprinkle the fresh chopped parsley over the stew for a burst of color and fresh flavor. Serve the stew hot, ideally with crusty bread for dipping if desired.

Notes

For a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir into the stew during the last 30 minutes of cooking.
This stew pairs wonderfully with crusty bread to soak up the flavorful broth.
If red wine is not preferred, substitute with an equal amount of additional beef broth.
Leftovers keep well refrigerated for up to 3 days and also freeze well for up to 2 months.

Prep Time: 20 minutes
Cook Time: 8 hours (low) or 4 hours (high)
Category: Main Course
Method: Slow Cooker
Cuisine: American