Stew Beef Recipes Crockpot: Easy, Hearty & Flavor-Packed Slow Cooker Meals
Nothing beats the deep, savory flavor of slow-cooked stew beef that has simmered for hours in a crockpot. It’s more than just a meal—it’s comfort in a bowl. When the weather turns cool or when life feels a little too busy, a rich, tender beef stew becomes the kind of food that brings everyone to the table. Cooking stew beef in a crockpot is not only easy, but it also allows you to build bold flavors without hovering over a stove all day.
Whether you’re feeding a big family or planning meals ahead of a busy week, crockpot beef stew is a go-to recipe that never fails. What makes it truly special is how forgiving it is. Even with a handful of simple ingredients, the results taste like something from a cozy kitchen deep in the countryside. The beef becomes fall-apart tender, the vegetables soak up the broth, and your home smells incredible for hours.
This guide will walk you through how to prepare a foolproof crockpot beef stew from start to finish. It includes everything you need to know, from ingredients and cooking steps to nutritional facts and customization tips. Whether you’re new to slow cooking or already a crockpot pro, you’re going to love how simple and delicious this recipe is.
Ingredients Needed
Here’s what you’ll need to make a classic crockpot stew beef recipe. The table below includes calorie estimates for each ingredient based on common portion sizes.
| Ingredient | Amount | Calories |
|---|---|---|
| Stew beef (chuck roast) | 2 pounds | 1300 |
| Russet potatoes | 3 medium (about 1.5 lb) | 330 |
| Carrots | 4 large | 200 |
| Yellow onion | 1 large | 60 |
| Celery stalks | 3 | 30 |
| Garlic cloves | 3, minced | 15 |
| Tomato paste | 2 tablespoons | 30 |
| Beef broth (low sodium) | 4 cups | 60 |
| Worcestershire sauce | 1 tablespoon | 15 |
| Olive oil | 2 tablespoons | 240 |
| All-purpose flour | ¼ cup | 110 |
| Bay leaf | 1 | 0 |
| Dried thyme | 1 teaspoon | 3 |
| Salt and pepper | To taste | Varies |
Total Estimated Calories (for whole recipe): 2393
Note: The final calorie count per serving will vary depending on portion size. This estimate assumes the recipe serves six.
Step-by-Step Cooking Instructions
1. Prep the beef
Cut your stew beef into evenly sized chunks, about 1 to 1.5 inches thick. Pat them dry using a paper towel. This helps the beef brown properly and lock in flavor.
2. Brown the beef
In a large skillet, heat olive oil over medium-high heat. Working in batches, sear the beef chunks for about 2 to 3 minutes on each side until browned. This step adds a rich depth of flavor you won’t get by skipping it. Transfer the beef to the crockpot once browned.Don’t forget to explore Pulled Pork Slow Cooker_ for more inspiration.
3. Prepare the vegetables
Peel and chop the potatoes into bite-sized pieces. Slice the carrots and celery, and roughly dice the onion. Mince the garlic cloves.
4. Build the stew base
In the same skillet used to brown the beef, add a little more oil if needed and sauté the onions, garlic, and tomato paste for about 2 minutes. This deglazes the pan and lifts up the flavorful bits stuck to the bottom. Sprinkle in the flour and stir well until it forms a paste. Slowly whisk in the beef broth to form a thickened sauce. Add Worcestershire sauce, thyme, salt, and pepper.
5. Combine everything in the crockpot
Add the chopped vegetables to the crockpot along with the browned beef. Pour the thickened broth mixture over the top. Drop in the bay leaf and give it all a gentle stir.
6. Cook low and slow
Cover the crockpot and cook on low for 8 to 10 hours or on high for 4 to 5 hours. The beef should be fork-tender, and the vegetables perfectly soft without falling apart.
7. Taste and adjust
Before serving, taste the stew and adjust the salt and pepper as needed. If you’d like a thicker stew, mix a tablespoon of flour with water and stir it in during the last 30 minutes of cooking.
Tips for Customizing the Recipe
Making beef stew in a crockpot is flexible. You can easily adjust ingredients based on your taste or what’s in your pantry.
Add more vegetables
Mushrooms, green beans, sweet potatoes, or peas make great additions. Just add softer vegetables like peas in the last 30 minutes of cooking.Don’t forget to explore Pulled Pork Slow Cooker_ for more inspiration.
Make it gluten-free
Use cornstarch instead of flour to thicken the stew. Skip flour during the browning step and thicken it at the end.
Boost the umami
A splash of soy sauce or a spoonful of miso paste can add an extra savory punch.
Add heat
If you like spice, toss in a pinch of red pepper flakes or add a diced jalapeño.
Make it richer
Add a splash of red wine while deglazing the pan, or stir in a tablespoon of butter before serving.
Nutritional Information (Per Serving)
Estimated for 1 serving out of 6:
These numbers are general estimates and will vary slightly depending on specific brands or ingredient choices.
Serving Suggestions
Beef stew is filling enough to stand on its own, but pairing it with the right side can elevate the meal even more.
- Crusty bread: Perfect for soaking up the broth
- Mashed potatoes: Serve the stew right over a pile of creamy mashed potatoes for extra comfort
- Buttered noodles: A kid-friendly option that turns stew into something hearty and familiar
- Side salad: A fresh green salad balances the richness of the stew
- Cornbread: Sweet, crumbly cornbread adds a Southern twist
If you’re meal prepping, this stew stores beautifully in the fridge for up to 4 days and freezes well for up to 3 months.
Stew Beef Recipes Crockpot: Easy, Hearty & Flavor-Packed Slow Cooker Meals
Course: Blog6
servings20
minutes8
minutes400
kcalIngredients
2 pounds stew beef (chuck roast), cut into chunks
3 medium russet potatoes, peeled and diced
4 large carrots, sliced
1 large yellow onion, chopped
3 celery stalks, chopped
3 garlic cloves, minced
2 tablespoons tomato paste
4 cups low-sodium beef broth
Directions
- Brown the Beef:
- In a large skillet, heat olive oil over medium-high heat. Brown stew beef on all sides in batches. Transfer to the crockpot.
- Sauté Base Ingredients:
- In the same skillet, add a little more oil if needed. Sauté onion and garlic for 2 minutes. Stir in tomato paste and flour. Cook for 1 minute until combined.
- Deglaze and Add Broth:
- Slowly whisk in beef broth to form a smooth sauce. Add Worcestershire sauce, thyme, salt, and pepper. Stir well.
- Combine in Crockpot:
- Add potatoes, carrots, and celery to the crockpot. Pour the broth mixture over the beef and vegetables. Add bay leaf.
Recipe Video
Notes
- Optional Add-Ins: Mushrooms, peas (add in last 30 minutes), or red wine for added richness.
Gluten-Free Tip: Use cornstarch instead of flour if needed.
Storage: Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
Frequently Asked Questions
Can I use frozen stew beef?
Yes, but for best texture and flavor, thaw it first. Browning frozen beef isn’t recommended as it won’t sear properly.
Do I need to brown the beef first?
Technically no, but doing so adds a lot of flavor. It’s worth the extra step.
Can I make this recipe vegetarian?
You can swap out the beef for mushrooms or lentils and use vegetable broth. The result will be different but still delicious.
How do I thicken stew without flour?
Try mashed potatoes, cornstarch slurry, or even pureed beans for a gluten-free thickening option.
Is it okay to cook it overnight?
Yes, as long as your crockpot has a timer and switches to warm after cooking. Set it up before bed, and you’ll wake up to a delicious aroma.
Conclusion
Beef stew made in the crockpot is the kind of meal that feels like a warm hug at the end of a long day. With just a little prep in the morning, you get to come home to a rich, savory pot of goodness that’s been working its magic all day long. It’s the ultimate blend of convenience and flavor.
