Name: Crockpot Beef Stew Recipe
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Cuisine: American
Ingredients: 2 tablespoons olive oil, divided; 2 pounds boneless stewing beef cubes or chuck; 1/2 medium onion, chopped; 6 cloves garlic, minced; 1 tablespoon Worcestershire sauce; 1 teaspoon salt; Pepper to taste; 3 bay leaves; 1 pound Yukon Gold potatoes, peeled and diced into large bite-size pieces; 4 large carrots, peeled and cut into large bite-size pieces; 3 sticks celery, chopped; 3 cups beef broth; 1 (6 ounce) can tomato paste; 2 tablespoons cornstarch (optional)

There’s something about a warm, hearty stew that just wraps you up in a cozy hug, especially when it’s effortlessly made in a crockpot. This Crockpot Beef Stew Recipe is a total game-changer for those busy days when you crave comfort food but don’t want to spend hours in the kitchen. With tender beef, perfectly cooked veggies, and a rich, savory broth, it’s a dish that hits all the right notes—trust me, your family will be asking for seconds!

I love making this stew on chillier evenings or whenever I want a fuss-free meal that still feels homemade and satisfying. The best part? You can prep everything in the morning, set it to slow cook, and come home to a kitchen filled with the most inviting aromas. This Crockpot Beef Stew Recipe is definitely a keeper in my recipe box, and I’m excited to share all my tips so you can nail it every time.

Ingredients You’ll Need

Each ingredient plays a key role in building that deep, hearty flavor you expect in a classic beef stew. I always reach for good quality beef and fresh vegetables because they really make the difference here. Also, those Yukon Gold potatoes? They hold up nicely and add a buttery note that’s just delicious.

Olive oil: This helps sear the beef cubes for that lovely caramelized flavor before slow cooking.
Boneless stewing beef cubes or chuck: Choose well-marbled meat for the best tenderness after hours in the crockpot.
Onion: Adds that classic savory base—don’t skip it!
Garlic: Fresh minced garlic brings the stew’s flavor alive with its punchy aroma.
Yukon Gold potatoes: They stay firm and creamy, perfect for bite-size chunks in the stew.
Carrots: Sweetness and color, plus they soften nicely without falling apart.
Celery: Adds beautiful savory depth and a subtle crunch if not overcooked.
Beef broth: The soul of your stew’s liquid—opt for low sodium so you can control saltiness.
Tomato paste: Gives richness and a touch of acidity that brightens the stew.
Worcestershire sauce: A secret ingredient to boost savory umami flavors effortlessly.
Salt and pepper: Season well! I always taste and adjust near the end of cooking.
Bay leaves: Infuse subtle herbal notes—just remember to remove before serving.
Cornstarch (optional): For thickening if you like a stew that clings to the spoon.

Variations

I love how flexible this Crockpot Beef Stew Recipe can be—feel free to tweak it based on what you have or your mood. It’s your stew after all! For instance, I sometimes swap out veggies, or add a splash of red wine for a deeper flavor.

Red wine addition: I like stirring in ½ cup of dry red wine with the broth for a richer, more complex base. It’s a simple upgrade that feels fancy.
Vegetable swaps: Sometimes I add parsnips or mushrooms for a twist—they soak up the stew’s flavors beautifully.
Gluten-free: Skip cornstarch or replace with arrowroot powder for a smooth gluten-free thickener.
Spicy kick: Add a pinch of red pepper flakes or smoked paprika for a touch of warmth.

How to Make Crockpot Beef Stew Recipe

Step 1: Brown the Beef for Maximum Flavor

Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Pat your beef cubes dry with a paper towel—this helps them brown nicely instead of steaming. Brown the beef in batches without overcrowding the pan, about 3-4 minutes per side, until deeply golden. Trust me, this step amps up the stew’s flavor in a way slow cooking alone can’t achieve. Set the beef aside after browning.

Step 2: Sauté Aromatics

In the same skillet, add the remaining tablespoon of olive oil. Toss in your chopped onion and cook until softened, about 3-4 minutes, then add the minced garlic and cook for another 30 seconds until fragrant. This builds a flavorful base that infuses throughout the stew as it cooks.

Step 3: Combine Ingredients in the Crockpot

Transfer the browned beef and sautéed aromatics to your crockpot. Add the diced potatoes, carrots, celery, beef broth, tomato paste, Worcestershire sauce, salt, pepper, and bay leaves. Give everything a gentle stir to mix it well. Your crockpot is officially ready to work its magic!

Step 4: Slow Cook to Perfection

Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours. I’m a fan of the low-and-slow method—it results in melt-in-your-mouth beef and ultra-tender veggies. Check for tenderness near the end and adjust seasoning if needed.

Step 5: Optional Thickening

If you like a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to make a slurry. Stir this into the crockpot about 15 minutes before the end of cooking, then let it thicken with the lid off. This step is totally optional—some days I prefer the lighter broth, especially with crusty bread on the side.

How to Serve Crockpot Beef Stew Recipe

A close-up view inside a dark round pot filled with thick brown stew showing chunks of brown meat and large pieces of orange carrots and yellow potatoes mixed well in the sauce. The stew appears glossy and rich with small green herb bits sprinkled on top adding a fresh touch. A light wooden spoon is scooping a mix of meat and vegetables from the stew, partially immersed on the right side. The background shows a white marbled texture around the pot edge. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh chopped parsley or thyme is my go-to garnish—adds a fresh herbal brightness that cuts through the richness. Sometimes, I sprinkle a little grated Parmesan for a savory, cheesy touch. Just a little green or cheese on top makes this stew look and taste even more inviting.

Side Dishes

This stew pairs beautifully with warm crusty bread or a simple buttered roll—not to mention buttery mashed potatoes for extra comfort. If you want something lighter, a crisp green salad with vinaigrette is a nice contrast.

Creative Ways to Present

For special family dinners, I like serving this stew inside a hollowed-out bread bowl—super fun and cozy! It’s also great topped with a dollop of sour cream or even a hard-boiled egg for a different texture surprise. Presentation can be casual but thoughtful—it’s all about enjoyment.

Make Ahead and Storage

Storing Leftovers

I store leftover stew in airtight containers in the fridge for up to 3 days. Because the flavors deepen over time, I actually find leftovers taste even better the next day. Just make sure to cool it before refrigerating for the best quality.

Freezing

Freezing this stew works wonderfully if you want to prep meals in advance. Portion it into freezer-safe containers or heavy-duty ziplock bags, leaving some room for expansion. When frozen, it keeps nicely for up to 3 months—perfect for busy weeks.

Reheating

To reheat, I thaw overnight in the fridge, then warm gently on the stove over medium-low heat, stirring occasionally to prevent sticking. You can add a splash of broth or water if it got too thick. Microwaving is fine, but stirring halfway through helps even heating.

FAQs

Can I use frozen beef for this Crockpot Beef Stew Recipe?

It’s best to use fresh or fully thawed beef for even cooking and food safety. Frozen cubes can release extra water and might take longer to cook properly. If you only have frozen beef, thaw it in the fridge overnight before cooking.
Do I have to brown the beef before slow cooking?

Browning adds depth of flavor through caramelization and is worth the extra step, but if you’re really short on time, you can skip it. Just know the stew won’t have quite the same rich, roasted flavor.
Can I make this stew in an instant pot instead of a crockpot?

Yes! You can use the sauté function to brown the beef and onions and then pressure cook for about 35-40 minutes. It’s a quicker method, but the slow cooker version develops deeper flavors over time.
How can I thicken the stew without cornstarch?

You can use all-purpose flour, arrowroot powder, or even mashed potatoes to thicken the stew. Just make a slurry with the thickener and a bit of cold water, then stir it in during the last 15 minutes of cooking.
What’s the best way to store leftovers?

Store leftovers in airtight containers in the refrigerator for up to 3 days, or freeze in portions for up to 3 months. Always cool completely before storing to keep food safe and fresh.

Final Thoughts

Honestly, this Crockpot Beef Stew Recipe has become one of my absolute favorites when I want that classic comfort food without the hassle. It’s a recipe that feels like a warm, welcoming hug on the coldest days—rich, hearty, and satisfying. I hope you enjoy making it as much as I do, and soon it will be your go-to dish for cozy family dinners and meal prep magic.