When you’re craving something warm and cozy with very little hands-on work, crockpot beef stew checks every box.
It’s an easy recipe with tender beef, soft vegetables, and a rich broth that tastes like it simmered all day. The slow cooker does the heavy lifting, making it an stress-free dinner for busy weeknights.
This slow cooker beef stew also works well for feeding a crowd. A single batch makes enough for family dinner, meal prep, or casual gatherings where you want something hearty and comforting.
The mix of beef stew and potatoes creates a classic, filling meal that satisfies without a lot of fuss.
If you want more cozy ideas, take a look at our cowboy stew or crockpot garlic butter steak bites, and if you want something for meatless Monday, you’ll love our vegetable stew.
The best part…
- Hands-off convenience: Once everything is in the crock pot, it cooks on its own.
- Comforting flavors: Tender beef, vegetables, and a savory broth make a complete meal.
- Flexible and low carb friendly: Easily adjust the veggies to fit different eating styles.
- Ideal for gatherings: Great for feeding a crowd without needing the stove or oven.
Ingredients
- Beef chuck: cut into chunks, adds rich flavor and becomes tender during slow cooking.
- Baby potatoes: Hold their shape and give the stew its classic hearty feel.
- Carrots: Add natural sweetness that balances the broth.
- Onion and garlic: Build a savory base that supports the beef.
- Beef broth: Deepens the flavor and creates the main body of the stew.
- Red wine: Adds depth, though you can swap it if you prefer an alcohol-free option.
- Cornstarch: Thickens the broth as it cooks.
- Tomato paste: Brings color and a concentrated savory note.
- Worcestershire: Adds subtle layers of flavor to round out the stew.
- Peas: Adds color and freshness at the end.
- Herbs: Bay leaves, oregano & parsley
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
How to make beef stew in a crock pot
Coat the beef chunks with salt, pepper, and smoked paprika so the seasoning sticks before cooking.
Brown the beef in a hot skillet if you want the extra flavor from searing, then place it in the slow cooker.
Add the potatoes, carrots, onion, and garlic directly on top.
Whisk the broth, wine, cornstarch, tomato paste, Worcestershire, and oregano until smooth, then pour it over everything. Add the bay leaves.
Cook on low for about six hours, or until the beef is tender and the broth has thickened.
Stir in peas near the end and let them warm through. Finish with fresh parsley.
Substitutions & Variations
- Swap the chuck roast for stew meat or cubed top sirloin when you need a leaner cut.
- Use any potato variety you prefer; keep the pieces similar in size for even cooking.
- Add celery, green beans, or zucchini to stretch the stew without changing the flavor.
- Replace the wine with extra broth or tart cherry juice; add red wine vinegar for a little acidity.
- Keep it lower carb by reducing the potatoes or swapping it out with radishes and adding extra vegetables.
Serve with
Crock pot beef stew is complete on its own, but crusty bread, biscuits, or a simple side salad all work well.
If you prefer a low carb meal, skip the bread and add extra non-starchy vegetables. You can use radishes like in this low carb beef stew.
Storing and reheating leftovers
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat on the stovetop over medium heat until fully warmed, stirring occasionally.
- The stew thickens as it sits, so add a splash of broth if you want a looser consistency.
Helpful Tips
- Searing is optional, but it gives a deeper flavor if you have the time.
- Whisking the cornstarch with the liquid before cooking prevents clumping later.
- Cut vegetables evenly so they stay tender without turning mushy.
- For a thicker broth, cook uncovered for the last 20 minutes. You can also mash a few potato pieces into the broth near the end of cooking.
FAQs
Yes, but the texture of the beef is better on low. If needed, cook on high for about 3–4 hours.
Swap out the potatoes with radishes and you can also add more veggies like cauliflower.
Stew freezes well, though potatoes can soften slightly. Freeze in portions for easier reheating.
Crockpot beef stew is the kind of recipe you can rely on any night of the week. The ingredients are simple, the steps are easy, and the result is a hearty bowl of comfort that always satisfies.
Whether you’re making dinner for the family or prepping meals for the week, this slow cooker favorite fits right in.
Happy cooking!
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Crockpot Beef Stew
Equipment
- large skillet (optional, for searing)
- 6-quart crockpot
Ingredients
- 3 lbs boneless beef chuck (cut into 2-inch chunks)
- Olive oil (optional for searing)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1.5 lb baby potatoes (halved or quartered)
- 3 large carrots (chopped)
- 1 large onion (chopped)
- 4 garlic cloves minced
- 3 cups beef broth
- 1 cup dry red wine
- 4 tablespoons cornstarch
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 cup frozen peas thawed
- ¼ cup chopped parsley for serving
Instructions
- Mix the salt, pepper, and smoked paprika together, then coat the beef chunks evenly.
- Heat a little olive oil in a skillet over medium-high heat. Brown the beef in batches until the edges develop color, then move each batch into the Crockpot.
- Scatter the potatoes, carrots, onion, and garlic over the beef in the slow cooker.
- In a bowl, whisk the broth, wine, cornstarch, tomato paste, Worcestershire sauce, and oregano until smooth. Pour this over the ingredients in the Crockpot, then add the bay leaves.
- Cover and cook on low for about 6 hours, or until the beef is tender enough to pull apart easily.
- Remove the bay leaves, stir in the peas, and let the stew warm through for the final 15–30 minutes. Sprinkle with parsley before serving.
Notes
- Browning the beef isn’t required, but it boosts flavor and gives the stew a richer color.
- Mixing the cornstarch with the broth and wine helps the stew thicken gently as it cooks, preventing lumps later.
- Aim for similar-sized potato and carrot pieces so everything cooks at the same pace.
- If you prefer a thicker stew, remove the lid during the last 20 minutes. For a looser broth, stir in a splash of warm beef broth at the end.
- Peas go in last. Adding them too early makes them too soft and dulls their color.
Nutrition
