This crockpot beef stew is our go-to cold-weather dinner: chunks of chuck roast that turn fork-tender after 8 hours, potatoes and carrots that soak up the flavor, and a thick, savory gravy.
You can brown the beef for deeper flavor or toss it in flour and skip the skillet entirely. Both methods are below.
Why You Will Love This Crockpot Beef Stew
- Tender every time. Chuck roast has the fat and collagen that melt into tender bites.
- Thick gravy built in. Flour-dusted beef and tomato paste thicken the broth as it cooks.
- A full meal in one pot. Meat and vegetables cook together.
- Even better the next day. The flavor deepens overnight.
Ingredients for Crockpot Beef Stew
- Beef chuck roast: 2 1/2 lb (1.1 kg), cut into 1 1/2-inch cubes. Chuck is better than lean stew meat, which can turn dry.
- Flour: Coating the beef in flour thickens the stew as it cooks. Use cornstarch for gluten-free.
- Vegetables: Yukon Gold potatoes hold their shape; carrots and celery add sweetness.
- Flavor builders: Tomato paste, Worcestershire sauce, thyme and bay leaves give the gravy its depth.
How to Make Crockpot Beef Stew
Step 1: Coat the beef
Toss the beef with the flour, salt and pepper in a large bowl.
Step 2: Brown (optional)
For deeper flavor, brown the beef in batches in the olive oil in a hot skillet, about 2 minutes per side. Skip this step for a dump and go stew.
Step 3: Layer the crock
Add the potatoes, carrots, celery, onion and garlic to a 6-quart slow cooker. Put the beef on top.
Step 4: Add the liquid
Whisk the broth, tomato paste, Worcestershire and thyme, pour it over, and tuck in the bay leaves.
Step 5: Slow cook
Cover and cook on LOW for 8 to 9 hours or HIGH for 5 to 6 hours, until the beef is fork-tender.
Step 6: Finish
Remove the bay leaves. Stir in the frozen peas and cook 10 minutes more. For thicker gravy, stir in 2 tbsp cornstarch mixed with 2 tbsp cold water and cook 15 minutes on HIGH.
Tips for the Best Crockpot Beef Stew
- Choose chuck over stew meat. Pre-cut stew meat is often lean trimmings that stay tough. Cube a chuck roast yourself.
- Vegetables on the bottom. Root vegetables cook slower than beef, so give them the spot closest to the heat.
- LOW is best. Low and slow gives the collagen time to melt.
- Season at the end. Broth reduces over time, so taste before adding more salt.
What to Serve with Crockpot Beef Stew
Serve with crusty bread, buttermilk biscuits or over crockpot mashed potatoes. For more beef dinners, see our crockpot beef recipes.
Easy Variations
- Mushroom beef stew. Add 8 oz quartered cremini mushrooms.
- Sweet potato. Swap half the potatoes for sweet potatoes.
- Herby. Add 1 tsp rosemary and finish with fresh parsley.
- Gluten-free. Use cornstarch instead of flour and check the Worcestershire label.
How to Store and Reheat
Refrigerate for up to 4 days. Freeze for up to 3 months (potatoes soften a little after freezing). Reheat on the stove over medium heat, adding a splash of broth.
Equipment I Used
- 6-quart slow cooker: the right size for this recipe. Fill it between half and two-thirds full for even cooking.
- Large ceramic pasta and soup bowls: deep enough for stews, soups and saucy dinners.
- Teak wood soup ladle: will not scratch the ceramic crock insert.
- Wooden cutting board with handle: for slicing and serving right at the table.
Want even more tender meat? The Braised to Perfection guide explains the low-and-slow method step by step.
Crockpot Beef Stew
Ingredients
Method
- Toss the beef with the flour, salt and pepper in a large bowl.
- For deeper flavor, brown the beef in batches in the olive oil in a hot skillet, about 2 minutes per side. Skip this step for a dump and go stew.
- Add the potatoes, carrots, celery, onion and garlic to a 6-quart slow cooker. Put the beef on top.
- Whisk the broth, tomato paste, Worcestershire and thyme, pour it over, and tuck in the bay leaves.
- Cover and cook on LOW for 8 to 9 hours or HIGH for 5 to 6 hours, until the beef is fork-tender.
- Remove the bay leaves. Stir in the frozen peas and cook 10 minutes more. For thicker gravy, stir in 2 tbsp cornstarch mixed with 2 tbsp cold water and cook 15 minutes on HIGH.
Notes
Crockpot Beef Stew FAQ
Do you have to brown beef for stew in a crockpot?
No. Browning adds flavor, but tossing the beef in flour and cooking it raw still gives a tender, rich stew.
What is the best cut of beef for crockpot stew?
Beef chuck roast. Its fat and connective tissue melt over long cooking, making the meat tender and the gravy rich.
Why is my crockpot beef stew tough?
It usually needs more time. Tough stew meat has not broken down yet; keep cooking on LOW and check every 30 minutes.
How do you thicken crockpot beef stew?
Coat the beef in flour before cooking, or stir in a cornstarch slurry during the last 15 minutes on HIGH.
