Crockpot Beef Stew Recipe

Name: Crockpot Beef Stew Recipe
Prep time: 15 min
Cook time: 4 h 15 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 2 lbs. red potatoes, diced; 1 yellow onion, diced; 3 carrots, sliced; 4 stalks celery, sliced; 4 cloves garlic, minced; 1.5 lbs. beef stew meat; 2 Tbsp all-purpose flour; 1/4 tsp salt; 1/4 tsp freshly cracked black pepper; 2 Tbsp cooking oil; 2 cups beef broth; 2 Tbsp Dijon mustard; 1 Tbsp Worcestershire sauce; 1 Tbsp soy sauce; 1.5 tsp brown sugar; 1.5 tsp dried rosemary; 1.5 tsp dried thyme

This hearty Crockpot Beef Stew is the ultimate comfort food that practically makes itself! Tender chunks of beef, perfectly cooked vegetables, and a rich, savory gravy come together in your slow cooker while you go about your day. With just 15 minutes of prep time, you’ll have a delicious, soul-warming meal that tastes like you’ve been cooking all day long. This no-fuss recipe is perfect for busy weeknights, Sunday family dinners, or anytime you’re craving something deeply satisfying without the effort.

Why You’ll Love This Recipe

Minimal Hands-On Time: Just 15 minutes of prep, then your slow cooker does all the work!
Rich, Complex Flavor: The combination of Dijon, Worcestershire, soy sauce, and herbs creates incredible depth of flavor that tastes like it simmered all day (because it did!).
Budget-Friendly: Uses inexpensive stew meat and common vegetables to create a gourmet-tasting meal.
Versatile: Perfect for family dinners, make-ahead meals, and it actually tastes even better the next day.
One-Pot Wonder: Minimal cleanup with maximum flavor payoff.

Ingredients You’ll Need

Red Potatoes: These hold their shape better than russets while still breaking down just enough to help thicken the stew naturally. Leave the skins on for extra nutrition and texture.
Yellow Onion: Provides a sweet, aromatic foundation for our stew. Dice it uniformly for even cooking.
Carrots and Celery: These classic stew vegetables add color, texture, and nutrition. Cut them into similar-sized pieces for consistent cooking.
Garlic: Adds depth and warmth to the flavor profile. Fresh is best, but pre-minced works in a pinch.
Beef Stew Meat: The star of the show! Look for meat with good marbling for the most tender results. You can also buy chuck roast and cut it yourself to save money.
All-purpose Flour: Coats the meat to help it brown beautifully and thickens the stew as it cooks.
Salt and Pepper: Simple but essential seasonings that enhance all the other flavors.
Cooking Oil: Use something with a high smoke point like canola or avocado oil for the perfect sear on your meat.
Beef Broth: Forms the base of our stew. Use low-sodium if you’re watching salt intake.
Dijon Mustard: Adds a subtle tang and helps emulsify the stew for a silky texture.
Worcestershire Sauce: Brings that umami punch that makes beef stew irresistible.
Soy Sauce: Another layer of savory depth that enhances the meatiness of the stew.
Brown Sugar: Just a touch balances the acidity and enhances the natural sweetness of the vegetables.
Dried Rosemary and Thyme: Classic herbs that perfectly complement beef. These dried herbs stand up well to long cooking times.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Vegetable Variations

Try adding mushrooms for an earthy flavor boost, green beans for color and texture, or parsnips for a slightly sweet element. Bell peppers can add brightness, while a cup of frozen peas added in the last 30 minutes brings a pop of color and freshness.

Meat Alternatives

If beef isn’t your thing, this recipe works beautifully with chuck roast cut into chunks, lamb stew meat for a more gamey flavor, or even turkey thighs for a lighter option. Each will bring its own unique character to the dish.

Flavor Boosters

Add a splash of red wine when deglazing the pan, toss in a bay leaf or two while cooking, or stir in a tablespoon of tomato paste with the liquids for extra richness. A dash of balsamic vinegar at the end brightens everything up.

Dietary Adaptations

Make it gluten-free by using cornstarch instead of flour (mix 1 Tbsp with cold water and add during the last 30 minutes). For a paleo version, use arrowroot powder and coconut aminos instead of soy sauce.

How to Make Crockpot Beef Stew

Step 1: Prepare the Vegetables

Dice the red potatoes into 1-inch chunks (no need to peel), dice the yellow onion, slice the carrots and celery into even pieces, and mince the garlic. Place all prepared vegetables in your slow cooker, creating a bed for the meat.

Step 2: Prepare and Brown the Beef

Place the stew meat in a bowl and sprinkle with flour, salt, and pepper. Toss until every piece is evenly coated. Heat oil in a large skillet over medium-high heat until shimmering. Add the meat in a single layer (work in batches if needed) and let it brown without stirring for 2-3 minutes. Flip and brown another side. We’re not cooking the meat through—just developing flavor through browning. Transfer the browned meat to the slow cooker.

Step 3: Create the Flavor Base

Reduce the heat under the skillet to medium-low. Pour in the beef broth and use a wooden spoon to scrape up all those fantastic browned bits from the bottom—that’s pure flavor! Add the Dijon mustard, Worcestershire sauce, soy sauce, brown sugar, rosemary, and thyme. Stir to combine and allow to simmer for about 1 minute.

Step 4: Combine and Cook

Pour the liquid mixture over the meat and vegetables in the slow cooker. Give everything a good stir to ensure even distribution. Cover with the lid and cook on high for 4 hours or low for 8 hours, depending on your schedule.

Step 5: Finish and Serve

Once cooking is complete, the meat should be fork-tender and the vegetables perfectly cooked. Stir the stew well, allowing some of the potatoes to break down slightly—this naturally thickens the gravy. Taste and adjust seasoning if needed. Serve hot in bowls, perhaps with a sprinkle of fresh parsley and some crusty bread on the side.

Pro Tips for Making the Recipe

Don’t Skip the Browning: This step might seem tempting to skip, but browning the meat creates the rich flavor foundation that makes this stew special.
Layer Ingredients Properly: Place heartier vegetables like potatoes and carrots at the bottom of the slow cooker where they’ll have more direct contact with the heat.
Keep the Lid On: Every time you lift the slow cooker lid, you lose 20-30 minutes of cooking time. Resist the urge to peek!
Cut Ingredients Uniformly: Similar-sized pieces cook at the same rate, ensuring nothing gets overcooked or undercooked.
Season at the End: Flavors concentrate during slow cooking, so do your final seasoning after cooking is complete.

How to Serve

This robust stew is practically a complete meal on its own, but these serving suggestions take it to the next level:

Perfect Pairings

Serve with crusty French bread, warm dinner rolls, or buttery biscuits for sopping up every last bit of that amazing gravy. A simple green salad with a light vinaigrette provides a fresh contrast to the rich stew.

Garnishes

A sprinkle of fresh parsley adds color and a hint of brightness. For the cheese lovers, a small amount of grated sharp cheddar melting on top adds another dimension of flavor.

Complete the Meal

For special occasions, start with a light appetizer like a simple bruschetta, and finish with a classic apple crisp for dessert—the perfect comfort food ending to a comfort food meal.

Make Ahead and Storage

Make Ahead

This stew is perfect for meal prep! You can prepare all ingredients the night before—chop vegetables and place in a container, brown the meat and refrigerate, and mix the liquid ingredients. In the morning, just combine everything in your slow cooker and turn it on.

Storing Leftovers

Allow the stew to cool completely before transferring to airtight containers. It will keep in the refrigerator for 3-4 days and actually tastes even better as the flavors continue to meld.

Freezing

This stew freezes beautifully for up to 3 months. Portion into freezer-safe containers, leaving some headspace for expansion. Thaw overnight in the refrigerator before reheating.

Reheating

Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth if needed to thin it out. Microwave individual portions on 70% power, stirring halfway through, for even heating.

FAQs

Can I use frozen vegetables in this beef stew?

While fresh vegetables provide the best texture, you can use frozen in a pinch. Add them during the last hour of cooking to prevent them from becoming too soft. Keep in mind that the overall liquid content may increase slightly, potentially resulting in a thinner stew.

My stew seems too watery. How can I thicken it?

If your stew is too thin after cooking, you have several options. The easiest is to remove the lid and cook on high for an additional 30 minutes to reduce the liquid. Alternatively, make a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water, stir it in, and cook for 15 more minutes with the lid off.

Can I make this beef stew in an Instant Pot instead?

Absolutely! Brown the meat using the sauté function, then add all ingredients and cook on high pressure for 35 minutes with a 10-minute natural release. This gives you the same tender results in a fraction of the time—perfect for those days when you didn’t plan ahead.

Is this recipe suitable for meal prep and freezing?

This stew is meal-prep gold! It actually improves in flavor after a day in the refrigerator, and freezes exceptionally well for up to 3 months. For best results, cool completely before freezing, and thaw overnight in the refrigerator before reheating gently on the stovetop or microwave.

Final Thoughts

This Crockpot Beef Stew is more than just a recipe—it’s a hug in a bowl. There’s something magical about coming home to the rich aroma of beef stew that’s been simmering all day, knowing that a delicious, homemade meal awaits with minimal effort. Whether you’re feeding a family on a busy weeknight or looking for comfort food to warm up a chilly evening, this stew delivers on all fronts. Give it a try, and I’m confident it will become a regular in your recipe rotation!