There is nothing more comforting on a chilly day than a warm bowl of a truly great Crockpot Beef Stew. This is the Best Beef Stew Recipe for anyone who loves a rich, savory, and incredibly hearty meal without a lot of fuss. It’s a true one-pot wonder, where tender chunks of beef and vibrant vegetables slow-cook to perfection in a deeply flavorful gravy. This Easy Beef Stew Recipe is a classic for a reason—it’s a satisfying, wholesome, and delicious meal that the whole family will love.
Table of Contents
Why This is the Ultimate Beef Stew Crock Pot Recipe
This is more than just a simple soup; it’s a full, satisfying meal that is the epitome of comfort food.
- Incredibly Tender Beef: The magic of the slow cooker is that it takes a tougher cut of beef and transforms it into melt-in-your-mouth, tender perfection.
- Rich, Flavorful Gravy: Searing the beef and using a good quality beef broth creates a deep, savory gravy that is the heart of this Hearty Beef Stew Recipe.
- Set It and Forget It: After a few minutes of prep in the morning, your slow cooker does all the work, filling your home with the most incredible aroma all day.
- A Complete Meal: This Simple Beef Stew Recipe is packed with protein and vegetables, making it a complete, all-in-one dinner.
Your Simple Ingredient Checklist
This recipe uses classic, straightforward ingredients for a truly authentic taste.
The Ingredient Lineup:
- Beef: 2 lbs beef chuck, cut into 1-inch cubes.
- Flour, Salt & Pepper: ¼ cup all-purpose flour, 1 tsp salt, and ½ tsp black pepper for dredging.
- Olive Oil: 2 tablespoons.
- Vegetables: 4 large carrots, peeled and chopped; 3 large potatoes, peeled and cubed; 3 celery stalks, chopped; 1 large onion, chopped.
- Garlic: 4 cloves, minced.
- For the Gravy: 4 cups beef broth, 2 tbsp tomato paste, and 1 tbsp Worcestershire sauce.
- Herbs: 1 tsp dried thyme.
- Frozen Peas: 1 cup, stirred in at the end.
- Fresh Parsley: For garnish.
Step-by-Step Instructions
A quick sear before slow cooking is the key to the deep flavor in this Beef Stew Slow Cooker Recipe.
Part 1: Prepare the Beef
- Dredge the Beef: In a bowl, combine the flour, salt, and pepper. Add the beef cubes and toss until they are evenly coated in the flour mixture.
- Sear for Flavor: Heat the olive oil in a large skillet over medium-high heat. Add the coated beef to the skillet in a single layer (work in batches if necessary) and sear on all sides until browned. This step is crucial for developing a deep, rich flavor.
- Transfer to Slow Cooker: Transfer the browned beef to the bottom of your slow cooker.
Part 2: Combine and Cook
- Add Vegetables: Layer the chopped carrots, potatoes, celery, and onion on top of the beef in the slow cooker.
- Make the Gravy: In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, minced garlic, and dried thyme.
- Combine in Crockpot: Pour the prepared broth mixture over the top of the vegetables and beef.
- Slow Cook: Cover the crockpot and cook on LOW for 8-10 hours or on HIGH for 4-5 hours.
Part 3: Finish and Serve
- Add Peas: About 10 minutes before you are ready to serve, stir in the frozen peas. They will cook quickly in the hot stew.
- Serve Hot: Ladle the hearty stew into bowls. Garnish with fresh chopped parsley and serve with a side of crusty bread for dipping.
Frequently Asked Questions (FAQ)
1. What is the best cut of beef for this Beef Stew Recipe Easy? The best cut of beef for a slow cooker stew is a tougher, well-marbled cut like beef chuck. It has a good amount of connective tissue that breaks down during the long, slow cooking process, resulting in incredibly tender and flavorful meat. Stew meat that is already pre-cubed at the grocery store is also a great, convenient option.
2. How can I make the stew gravy thicker? This stew should be naturally thick from the flour used to dredge the beef. However, if you prefer an even thicker gravy, you can make a simple cornstarch slurry. In a small bowl, whisk together 2 tablespoons of cornstarch with 3 tablespoons of cold water until smooth. Stir this slurry into the stew during the last 30 minutes of cooking time and turn the slow cooker to HIGH to allow it to thicken.
3. Can I prepare this beef stew ahead of time? Yes, this is a perfect make-ahead meal! The flavors actually get even better the next day. You can store the cooked and cooled stew in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months.
4. Can I add other vegetables to this Crockpot Beef Stew? Absolutely. This Simple Beef Stew Recipe is very versatile. You could add mushrooms (sauté them with the beef before adding to the crockpot), parsnips, or rutabaga along with the other root vegetables. The key is to use hearty vegetables that can stand up to the long cooking time.
The Best Crockpot Beef Stew
Equipment
- Slow cooker
- Large skillet for searing beef
- Mixing bowls
- Whisk
- Wooden spoon
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 0.25 cup all-purpose flour
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 4 large carrots, peeled and chopped
- 3 large potatoes, peeled and cubed
- 3 celery stalks, chopped
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 cup frozen peas
- fresh parsley, chopped (for garnish)
Instructions
- In a bowl, combine flour, salt, and pepper. Toss beef cubes until evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Sear beef on all sides until browned. Work in batches if needed.
- Transfer seared beef to the slow cooker.
- Layer carrots, potatoes, celery, and onion on top of the beef.
- In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, garlic, and thyme. Pour over beef and vegetables.
- Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours.
- About 10 minutes before serving, stir in frozen peas.
- Ladle stew into bowls, garnish with parsley, and serve hot with bread.