There’s something incredibly comforting about a warm, hearty bowl of beef stew, especially when it’s effortlessly made in your crockpot. This Crockpot Beef Stew recipe is perfect for those busy days when you need a delicious, home-cooked meal but don’t have hours to spend in the kitchen. Packed with tender chunks of beef, hearty vegetables, and a flavorful broth, this stew is a family favorite that’s as easy to prepare as it is to enjoy.

Crockpot Beef Stew

The key to this recipe is the rich flavors that develop as the beef and vegetables simmer slowly over hours. You start by searing the beef to lock in those savory juices, then toss everything into the crockpot to let the magic happen. By the end of the day, you’ll have a stew that’s both satisfying and comforting, with minimal effort on your part.

Perfect for chilly nights or any time you’re craving comfort food, this beef stew pairs well with crusty bread or a simple side salad. And the best part? It’s a one-pot meal that requires minimal cleanup, so you can spend more time enjoying your dinner and less time in the kitchen!

What You Will Love About This Recipe

Convenience: The slow cooker does all the hard work for you. Just sear the beef, toss in the ingredients, and let it simmer all day. It’s perfect for busy schedules, allowing you to come home to a hot, ready meal without spending hours in the kitchen.
Rich Flavors: The combination of seared beef, fresh vegetables, and aromatic herbs creates a deep, satisfying flavor that makes each bite delicious. The slow cooking process melds these flavors beautifully, resulting in a stew that’s both comforting and hearty.
Customizable: This recipe is highly adaptable. You can easily swap in your favorite vegetables, adjust the seasoning, or even use different cuts of meat. Whether you prefer more carrots, potatoes, or a different herb profile, you can make this stew uniquely yours. Plus, it’s a great way to use up leftover veggies in your fridge!

Ingredients

3 tablespoons vegetable oil
1 ½ pounds stew beef, cubed (chuck or round)
¼ cup flour
1 teaspoon salt
¼ teaspoon black pepper
1 medium or large onion, diced
4 cups water
4 beef bouillon cubes or 4 teaspoons bouillon powder
3-4 carrots, sliced or 2 cups baby carrots
3 medium potatoes, peeled and cut into large cubes (I like Yukon gold)
1 teaspoon thyme
¼ teaspoon oregano
2 bay leaves
Salt & pepper to taste

How to make Beef Stew in the Slow Cooker

Heat oil in a large pan. Mix flour, salt, and pepper in a small bowl. Season beef with flour mixture, then add beef and cook over medium-high heat until beef is browned and seared, working in batches as necessary. Remove meat. In the same pan, add in onions and sauté for 1-2 minutes. Put beef and onions into a 6 to 8-quart slow cooker.

Place carrots and potatoes in the slow cooker. Pour the 4 cups of water over the meat (adding more water if necessary to be sure the meat and veggies are mostly covered). Stir in bouillon, thyme and oregano until well combined. Add in bay leaves.

Cook on low for 6-8 hours or high for 4-5 hours. Until beef and vegetables are tender.

Remove bay leaves, salt and pepper to taste. Serve garnished with parsley, if desired.

Tips & Tricks

Sear the Meat: Don’t skip the searing step! Browning the beef before adding it to the slow cooker enhances the flavor of the stew. It adds depth and richness that you wouldn’t get from just throwing raw meat into the pot.
Use Quality Bouillon: Opt for high-quality beef bouillon cubes or powder for a richer flavor. You can also substitute with homemade beef broth if you have it on hand. Adjust the salt content accordingly, as bouillon can be quite salty.
Cut Vegetables Evenly: Make sure to cut your vegetables into similar-sized pieces to ensure they cook evenly. This will prevent some pieces from becoming mushy while others remain undercooked.
Layer Your Ingredients: When layering the ingredients in the slow cooker, place the tougher vegetables like potatoes and carrots at the bottom. This way, they benefit from the heat and moisture released by the meat, ensuring everything cooks evenly.
Thickening the Stew: If you prefer a thicker stew, mix a tablespoon of cornstarch with a little cold water to create a slurry, and stir it in during the last 30 minutes of cooking. Alternatively, you can remove a cup of the stew, blend it until smooth, and then return it to the pot for added thickness.
Taste and Adjust: Always taste the stew before serving. You may want to add more salt, pepper, or herbs to elevate the flavor to your liking. Fresh parsley added just before serving adds a nice touch of color and flavor.
Make It Ahead: Beef stew tastes even better the next day! Consider making it ahead of time and refrigerating it overnight. The flavors will deepen, and it will be even more delicious when reheated. Just remember to store it in an airtight container.

Can I freeze beef stew?

Beef stew is a great meal to prepare ahead of time. You can easily freeze all your ingredients in a freezer-safe bag and then pull them out when you are ready to make it. Just be sure to let your meat cool after browning it before adding it in with all the other ingredients.

You can also store your leftovers in the freezer. Let them completely cool and then store them in an airtight freezer-safe container. Be sure to leave at least an inch of room at the top to account for expansion. This will store for up to 3 months.

When you are ready to enjoy it again, pull it out of the freezer the night before and place it in the fridge. You can warm them back up in the crockpot, on the stove, or in the microwave.

FAQs

Chuck roast or round beef is ideal for stew. These cuts have enough marbling and connective tissue to become tender and flavorful during the slow cooking process.

Store leftover beef stew in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. Thaw overnight in the fridge before reheating.

Yes! You can prepare the ingredients in advance and store them in the fridge. Simply add everything to the crockpot when you’re ready to cook. Alternatively, you can make the stew a day ahead and reheat it; it often tastes even better the next day!

How can I make this gluten free beef stew?

Yes, you can adapt this slow cooker beef stew to be gluten-free. To make gluten-free stew, substitute the flour and water mixture with 2 tablespoons of cornstarch and water.

Crockpot Beef Stew

Name: Crockpot Beef Stew
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Ingredients: 3 tablespoons vegetable oil; 1 ½ pounds stew beef, cubed (chuck or round); ¼ cup flour; 1 teaspoon salt; ¼ teaspoon black pepper; 1 medium or large onion, diced; 4 cups water; 4 beef bouillon cubes or 4 teaspoons bouillon powder; 3-4 carrots, sliced or 2 cups baby carrots; 3 medium potatoes, peeled and cut into large cubes (I like Yukon gold); 1 teaspoon thyme; ¼ teaspoon oregano; 2 bay leaves; Salt & pepper to taste

Prep Time: 20 minutes

Cook Time: 4 hours

Total Time: 4 hours 20 minutes

Slow Cooker Beef Stew is the perfect easy comfort dish to enjoy when it is cold outside. It is full of delicious meat, hearty vegetables and is super simple to make. Enjoy a nice hot bowl of slow cooker beef stew after a busy day that requires hardly any prep work.

Ingredients

3 tablespoons vegetable oil
1 ½ pounds stew beef, cubed (chuck or round)
¼ cup flour
1 teaspoon salt
¼ teaspoon black pepper
1 medium or large onion, diced
4 cups water
4 beef bouillon cubes or 4 teaspoons bouillon powder
3-4 carrots, sliced or 2 cups baby carrots
3 medium potatoes, peeled and cut into large cubes (I like Yukon gold)
1 teaspoon thyme
¼ teaspoon oregano
2 bay leaves
Salt & pepper to taste

Instructions

Heat oil in a large pan. Mix flour, salt, and pepper in a small bowl. Season beef with flour mixture, then add beef and cook over medium-high heat until beef is browned and seared, working in batches as necessary. Remove meat. In the same pan, add onions and sauté for 1-2 minutes. Put beef and onions into a 6 to 8-quart slow cooker.
Place carrots and potatoes in the slow cooker. Pour the 4 cups of water over the meat (adding more water if necessary to be sure the meat and veggies are mostly covered). Stir in bouillon, thyme, and oregano until well combined. Add in bay leaves.
Cook on low for 6-8 hours or high for 4-5 hours. Until beef and vegetables are tender.
Remove bay leaves, salt, and pepper to taste. Serve garnished with parsley, if desired.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 621Total Fat: 23gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 169mgSodium: 1807mgCarbohydrates: 45gFiber: 7gSugar: 8gProtein: 61g

Melissa

I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!

Crockpot Beef Stew