Crockpot Beef Stew

This crockpot beef stew is the kind of dinner you can toss together in the morning and forget about until it's dinnertime. Tender chunks of beef, hearty veggies, and a rich gravy cook slowly, while your kitchen fills with aromas that make everyone show up for dinner a little early.

Jump to:

• 🍲 Stew through the ages
• 🧾 Ingredients
• ⭐ Ingredient notes
• 🥣 How to make crockpot beef stew
• 💫 Variations
• 🍽️ Serving suggestions
• 🧺 Storage
• ❓ FAQ
• 📝 Recipe

This stew is basically the definition of set-it-and-forget-it comfort. You toss in the beef, veggies, and gravy, turn on the crockpot, and go live your day. By the time dinner rolls around, the kitchen smells amazing - rich, hearty, and full of flavor.

The chunks of beef get wonderfully tender, the potatoes and carrots soak up all that flavor, and the herbs add just the right touch of warmth without trying too hard.

This is the kind of hearty slow cooker beef stew that makes you want to grab a spoon and dive in the moment it's done. Pair it with a crusty bread or biscuit, pour yourself a glass of something cozy, and enjoy every bite.

If you like easy comfort food recipes, you may also like our pork chops with apple, and if you're looking for a cozy dessert afterward, my applesauce crumb cake or my mom's Jewish apple cake hit the spot.

🍲 Stew through the ages

Crockpot beef stew is basically a modern take on an ancient idea. People have been simmering cuts of meat with vegetables and herbs for centuries - originally to stretch ingredients and feed your family through a cold winter.

In Ireland, they had their classic Irish stew with lamb or beef; in France, boeuf bourguignon added wine for richness; and in the US, slow-cooked beef stews became a staple for home cooks who wanted comfort without fuss.

Today, our version leans on that same cozy, hearty tradition, just with the convenience of a slow cooker so you can make your kitchen smell amazing and your dinner taste delicious, without spending hours hovering over the stove.

🧾 Ingredients

• Stew meat
• Salt
• Pepper
• Flour
• Butter
• Onion
• Garlic
• Red wine (optional)
• Beef broth
• Worcestershire sauce
• Tomato paste
• Thyme
• Cornstarch
• Peas
• Celery
• Yukon gold potatoes
• Carrots
• Bay leaves
• Rosemary
• Parsley

⭐ Ingredient notes

• Beef - Chuck roast is the gold standard for crockpot beef stew - flavorful, well-marbled, and tender after hours of slow cooking. Stew meat from the shoulder is a great second option if you don't want to cube a roast yourself. Rump roast or bottom round will work too, but they're leaner and a bit less rich. Avoid sirloin or other lean cuts that can dry out.
• Red wine - Adds depth and richness to the stew. Any dry red wine works - cabernet, merlot, or pinot noir. If you'd prefer to skip the alcohol, just use extra beef broth in its place.
• Vegetables - Carrots, celery, potatoes, and peas are classic, but feel free to mix it up. Parsnips, turnips, and mushrooms would also make great additions to this dish. Chop everything into even chunks so they cook at the same rate as the beef. Except for the peas - we're not adding the peas until shortly before serving.
• Potatoes - Yukon Gold potatoes are my favorite for this recipe - they hold their shape well while still getting tender and creamy.
• Herbs - Onion, garlic, bay leaves, rosemary, and thyme form the flavor backbone. Fresh herbs are great, but dried herbs will work in a pinch.
• Parsley - I toss some in the slow cooker for extra flavor, then sprinkle more on top just before serving for a fresh pop and a little splash of color.
• Cornstarch - Thickens the gravy so it's rich and cozy. Mix with just a couple teaspoons of cool water before stirring in, to avoid lumps.

See the recipe card below for full list of ingredients and their measurements.

🥣 How to make crockpot beef stew

Start by seasoning the beef with salt and pepper, then toss in the flour, stirring to make sure all the beef is coated on all sides - this gives the meat a nice little crust when seared.

Melt 2 tablespoons of butter in a pan over medium-high heat and sear the beef for about two minutes on each side. Don't crowd the pot - you want browning, not steaming. We're not going for perfection here, just enough to get some color. Remove the beef and reduce the heat to medium-low.

Next, saute the onions in the same pan until they're soft and translucent, then add the garlic and saute for another 30 seconds, just until it smells amazing.

Splash in about a quarter-cup of the red wine (or beef broth) and scrape up all those browned bits from the pan. This is flavor magic.

Transfer the beef, onions, garlic, and all those tasty pan juices to your slow cooker.

In a separate bowl, whisk together the remaining red wine, beef broth, Worcestershire sauce, tomato paste, thyme, salt, and pepper. Pour that into the slow cooker too.

In a small cup or mug, stir the cornstarch together with a couple teaspoons of cool water, then stir that into the sauce in the crockpot - this will give your gravy that rich, hearty thickness we all love in a crockpot beef stew.

Add your chopped celery, potatoes, carrots, parsley, rosemary, and bay leaves to the slow cooker. Give everything a good stir so it's all cozy and mingling together.

Cook on low for 8 - 10 hours or on high for 4 - 5 hours. Add peas in the last 15 - 20 minutes of cooking.

Before serving, remove the bay leaves, give the stew one last stir, and sprinkle each serving with extra parsley. Serve with warm bread or biscuits and watch it disappear.

💫 Variations

• 🚫 Alcohol-free version - Swap the red wine for extra beef broth or a splash of grape juice for sweetness.
• 🥕 Veggie upgrade - Add parsnips, turnips, or mushrooms for extra depth and flavor.
• 🌶️ Spicy twist - Stir in a pinch of red pepper flakes or a dash of smoked paprika for subtle heat.
• 🧄 Garlic lovers - Roast a head of garlic, mash it, and add to the stew for a mellow, sweet garlic flavor.
• 🍺 Beer swap - For an Irish touch, replace part or all of the red wine with your favorite beer (a brown ale or stout works beautifully) for a different flavor. You can also use a mix of beer and broth to keep it milder.
• 🌿 Herb swap - Try tarragon or sage instead of thyme for a slightly different aroma and flavor.
• 🥔 Sweet potato - Using sweet potatoes instead of Yukon Gold adds a touch of sweetness to the stew.
• 🥩 Beef mix - Try adding some short ribs for a super rich, melt-in-your-mouth twist.

🍽️ Serving suggestions

This crockpot beef stew is at its absolute best with a slice of crusty bread or buttery dinner rolls to soak up all that rich gravy. I love serving it with a simple side salad to keep things cozy but balanced.

It's perfect for a weeknight dinner because it basically cooks itself while you do literally anything else. But it also shines on the weekends - spoon it into bowls, top with a sprinkle of fresh parsley, and watch everyone dig in.

Leftovers? This stew is even better the next day when the flavors have had time to mingle even longer.

🧺 Storage

Store leftover stew in an airtight container in the fridge for up to four days. Reheat gently on the stove or in the microwave.

To freeze, portion into freezer-safe containers and freeze for up to three months. Thaw overnight in the fridge, then reheat slowly on the stove or in the microwave.

❓ FAQ

Do you love easy recipes as much as I do? Check out a few more of our delicious recipes:

• Slow Cooked Pulled Pork
• Easy No-Knead Dutch Oven Bread
• Red Wine Braised Short Ribs in a Dutch Oven
• Julia Child's Beef Bourguignon, Simplified
• Pork Chops with Apple
• Applesauce Crumb Cake
• Brownie Blondies

Did you make this Crockpot Beef Stew? Let us know in the comments below!

📝 Recipe