There’s something truly comforting about a big bowl of warm, hearty beef stew — especially when it’s been slow-cooked to perfection.
This Crockpot Beef Stew recipe is the ultimate cozy meal for busy weeknights or chilly evenings.
Packed with tender chunks of beef, flavorful vegetables like carrots, potatoes, and peas, and simmered in a rich brown gravy, it’s the kind of dish that feels like a hug in a bowl.
With just 10 minutes of prep and your slow cooker doing the rest, this easy recipe gives you a delicious, home-cooked dinner without the fuss.
Why You’ll Love This Recipe
- 🕒 Effortless Prep: Just 10 minutes of work — the slow cooker handles the rest!
- 🍖 Tender, Juicy Beef: Slow cooking makes even budget-friendly stew meat melt-in-your-mouth tender.
- 🥔 Hearty & Filling: Packed with vegetables and beef for a complete one-pot meal.
- 💰 Budget-Friendly: Uses inexpensive cuts of beef and simple pantry staples.
- 🧡 Perfect for Families: Loved by both kids and adults — a guaranteed crowd-pleaser.
- 🎉 Great for Gatherings: Travels well and stays warm in the crockpot for serving at potlucks or parties.
Tools You’ll Need
- 6-quart slow cooker or crockpot
- Sharp knife and cutting board
- Measuring cups and spoons
- Large mixing spoon
- Small bowl and whisk (for thickening slurry)
Ingredients
- 2 cups beef broth (preferably low-sodium)
- 2 pounds cubed stew beef (or cubed chuck roast)
- 1 tablespoon garlic powder
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon salt
- 1 tablespoon beef bouillon (Better Than Bouillon preferred)
- 1 tablespoon Worcestershire sauce
- 1 ½ pounds Yukon gold potatoes, cut into chunks
- 2 cups sliced carrots
- 1 large yellow onion, sliced
- 1 cup frozen peas (no need to thaw)
- 3 tablespoons cornstarch
- 3 tablespoons water
Instructions
- Add Beef and Broth:
Pour the beef broth into your crockpot, then add the cubed stew beef. Sprinkle in garlic powder, black pepper, salt, beef bouillon, and Worcestershire sauce. Stir well to evenly coat the beef with the seasonings. - Layer the Vegetables:
Add the potatoes, carrots, and sliced onion on top of the beef. This layering helps the vegetables cook perfectly without turning mushy. - Slow Cook:
Place the lid on your crockpot.- Cook on low for 6–8 hours for tender, flavorful beef.
- Or on high for 4–6 hours if you’re short on time.
You’ll know it’s ready when the beef easily falls apart with a fork.
- Add the Peas:
Once the beef and vegetables are cooked through, stir in the frozen peas. These don’t need much time — just let them warm through while you prepare the slurry. - Thicken the Stew:
In a small bowl, whisk together the cornstarch and water until smooth. Slowly pour this mixture into the crockpot while stirring. Turn the heat to high, cover, and let it cook for another 10 minutes, stirring occasionally, until the stew thickens into a rich, glossy gravy. - Serve:
Ladle the hot beef stew into bowls and serve immediately. For the best experience, pair it with warm rolls or crusty bread to soak up that delicious gravy.
Chef’s Tips and Variations
- Sear the Beef (Optional): For deeper flavor, brown the beef in a skillet before adding it to the crockpot.
- Add Depth: Stir in ¼ cup of red wine or unsweetened black coffee for a richer, more complex gravy flavor.
- Use Budget Cuts: Stew meat or chuck roast works best — lean cuts can become tough in the slow cooker.
- Vegetables on Top: Layer veggies over the beef to prevent overcooking.
- Cook Low and Slow: For fall-apart tenderness, the low setting is always best.
How to Thicken Beef Stew in the Crockpot
If your stew isn’t as thick as you’d like, here are a few tried-and-true methods:
- Cornstarch Slurry (Recommended): Whisk 1 tablespoon cornstarch with 1 tablespoon cold water, then stir into the stew. Cook on high for 10 minutes until thickened.
- Flour Slurry: Mix 2 tablespoons all-purpose flour with cold broth or water. Stir into the stew and cook an additional 30 minutes to thicken.
- Potato Starch: Use 1–2 tablespoons mixed with cold water, just like cornstarch, for a gluten-free option.
- Gravy Packets: Mix 1 packet with a little water, add to the stew, and cook for 10 minutes. Skip the bouillon if using this method to avoid over-salting.
What to Serve with Crockpot Beef Stew
While this stew is a complete meal on its own, a few sides make it even better:
- Bread: Soft dinner rolls, crescent rolls, or crusty French bread for dipping.
- Salad: A light side salad like a strawberry spinach salad adds freshness.
- Mashed Potatoes: Skip the potatoes in the stew and serve it over creamy mashed potatoes for a classic pairing.
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freeze: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm in the microwave or on the stovetop until hot. Add a splash of broth if needed to loosen the gravy.
Conclusion
This Crockpot Beef Stew is everything you want in a cozy, homemade dinner — rich, hearty, flavorful, and made with minimal effort.
With melt-in-your-mouth beef, tender vegetables, and a thick, savory gravy, it’s the perfect comfort meal for busy weeknights or Sunday dinners.
One bite, and it’ll become a family favorite for years to come.
Category: Dinner, Comfort Food, Slow Cooker Recipes
Delicious Crockpot Beef Stew
There’s something truly comforting about a big bowl of warm, hearty beef stew — especially when it’s been slow-cooked to perfection.
Ingredients
Equipment
Method
- Add Beef and Broth: Pour the beef broth into your crockpot, then add the cubed stew beef. Sprinkle in garlic powder, black pepper, salt, beef bouillon, and Worcestershire sauce. Stir well to evenly coat the beef with the seasonings.
- Layer the Vegetables: Add the potatoes, carrots, and sliced onion on top of the beef. This layering helps the vegetables cook perfectly without turning mushy.
- Slow Cook: Place the lid on your crockpot. Cook on low for 6–8 hours for tender, flavorful beef. Or on high for 4–6 hours if you’re short on time. You’ll know it’s ready when the beef easily falls apart with a fork.
- Add the Peas: Once the beef and vegetables are cooked through, stir in the frozen peas. These don’t need much time — just let them warm through while you prepare the slurry.
- Thicken the Stew: In a small bowl, whisk together the cornstarch and water until smooth. Slowly pour this mixture into the crockpot while stirring. Turn the heat to high, cover, and let it cook for another 10 minutes, stirring occasionally, until the stew thickens into a rich, glossy gravy.
- Serve: Ladle the hot beef stew into bowls and serve immediately. For the best experience, pair it with warm rolls or crusty bread to soak up that delicious gravy.
Notes
Chef’s Tips and Variations
Sear the Beef (Optional): For deeper flavor, brown the beef in a skillet before adding it to the crockpot.
Add Depth: Stir in ¼ cup of red wine or unsweetened black coffee for a richer, more complex gravy flavor.
Use Budget Cuts: Stew meat or chuck roast works best — lean cuts can become tough in the slow cooker.
Vegetables on Top: Layer veggies over the beef to prevent overcooking.
Cook Low and Slow: For fall-apart tenderness, the low setting is always best.
How to Thicken Beef Stew in the Crockpot
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