I love this recipe because it’s both comforting and practical. I can prep everything ahead of time, let it cook low and slow, and end up with beef that practically melts in my mouth. The thick, savory gravy ties everything together, making this stew perfect for cold days or whenever I want a satisfying, no-stress dinner.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 ½ pounds beef stew meat cut into bite-sized pieces 3 tablespoons vegetable oil 1 large onion chopped 5 large carrots peeled and sliced 4 large potatoes peeled and cut into large chunks 2 cups frozen peas 4 cloves garlic minced ⅓ cup all-purpose flour 4 cups beef broth 1 tablespoon concentrated beef bouillon (or equivalent) ⅓ cup tomato paste 2 tablespoons Worcestershire sauce 2 teaspoons dried thyme 2 large bay leaves 1 teaspoon salt ½ teaspoon black pepper 3 tablespoons cornstarch mixed with 3 tablespoons cold water (optional for thickening) fresh parsley for garnish (optional)
Directions
I start by heating the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, I brown the beef stew meat in batches, making sure each piece gets a nice sear. This step adds a lot of flavor, so I don’t skip it.
After browning the beef, I transfer it to the slow cooker. In the same skillet, I sauté the chopped onion and minced garlic until the onion softens and becomes fragrant. I then sprinkle in the flour and stir it for about a minute to cook out the raw taste.
Slowly, I whisk in the beef broth until the mixture is smooth. I add the beef bouillon, tomato paste, Worcestershire sauce, dried thyme, bay leaves, salt, and black pepper, stirring until everything is well combined. I pour this mixture over the beef in the crockpot.
Next, I add the carrots and potatoes, give everything a gentle stir, cover the slow cooker, and cook on low for about 8 hours. Near the end of cooking, I stir in the frozen peas. If I want a thicker stew, I add the cornstarch slurry and let it cook for another 20–30 minutes. Before serving, I remove the bay leaves and garnish with fresh parsley.
Servings and Timing
This recipe makes about 8 servings. I spend around 20 minutes prepping everything, and the stew cooks for about 8 hours on low, making the total time approximately 8 hours and 20 minutes.
Storage/Reheating
I store leftover beef stew in airtight containers in the refrigerator for up to 4 days. When reheating, I warm it gently on the stovetop or in the microwave, stirring occasionally. If the stew has thickened too much, I add a small splash of beef broth to loosen it.
FAQs
Can I cook this beef stew on high?
Yes, I can cook it on high for about 4–5 hours, but I prefer low because it makes the beef more tender.
Do I really need to brown the beef?
I strongly prefer browning the beef because it adds a richer flavor, but the stew will still work if I skip it.
What cut of beef works best?
I like using chuck roast or pre-cut stew meat because it becomes very tender during slow cooking.
Can I add different vegetables?
I sometimes add celery, parsnips, or mushrooms when I want to change things up.
When should I add the peas?
I add the peas near the end of cooking so they stay bright and don’t become mushy.
How do I thicken the stew if it’s too thin?
I use the cornstarch slurry at the end of cooking to thicken the gravy to my liking.
Can I make this stew ahead of time?
Yes, I often make it a day ahead because the flavors taste even better the next day.
Can I freeze this beef stew?
Yes, I freeze it in airtight containers for up to 3 months and thaw it in the refrigerator before reheating.
What can I serve with beef stew?
I love serving it with crusty bread, biscuits, or over mashed potatoes.
How do I know when the stew is done?
I know it’s ready when the beef is fork-tender and the vegetables are soft throughout.
Conclusion
I find this Crockpot Beef Stew to be one of the most reliable and comforting meals I make. It’s rich, hearty, and incredibly satisfying, with very little effort required. Whenever I want a cozy meal that feels homemade and nourishing, this is the recipe I always trust.
