This delicious crockpot beef stew is the perfect winter warmer! I made it in my slow cooker so I could set it in the morning and enjoy a hearty evening meal with no effort at all! Loaded up with tender beef, onions, carrots, potatoes, peas, and a rich and savory broth, this beef stew is sure to fill up the hungriest of bellies.
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Beef stew is one of my favorite comfort foods, but I don’t always (ever!) have the time to watch over bubbling pots on the stovetop! That’s where my trusty slow cooker comes in! This crockpot beef stew is such a breeze to make, and I can literally set it and forget it. The beef comes out perfectly tender and the gravy is so flavorful. It’s a great family meal!
What’s in This Crockpot Beef Stew Recipe?
- Beef Stew Meat: I don’t recommend using expensive cuts of beef for this recipe; stew meat works wonderfully and has a great rich flavor.
- Beef Bone Broth: Adds extra dimension and flavor (as well as nutrition!) to the recipe and keeps the meat nice and moist. Regular beef or vegetable broth will also work.
- Tomato Paste: Adds savory depth to the stew.
- Worcestershire Sauce: Adds umami and tangy flavor to the stew.
- Balsamic Vinegar: Adds richness and tanginess to the stew.
- Garlic: Minced fresh garlic enhances the savory flavor of the stew.
- Thyme: Dried thyme adds a bit of herbal flavor to the stew. I like to garnish mine with a bit of fresh thyme, too, but that’s totally optional.
- Onion: Adds a sweet and earthy flavor to the stew.
- Carrots: Adds sweetness, earthiness, and a pop of color to the stew.
- Potatoes: Add starchiness and richness to the stew. I like Yukon Gold potatoes best since they hold their shape well after a long slow cook.
- Flour: A bit of all-purpose flour helps thicken the stew.
- Frozen Peas: Add a pop of freshness, sweetness, and color.
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Tips for Success
- Easily make this stew gluten-free by using a 1:1 GF flour to make the slurry.
- Feel free to add in other veggies you have like sweet potato, mushrooms or bell peppers.
- If you don’t have a crockpot, you can easily make this stew on the stovetop. Follow the recipe as is, but make the stew in a Dutch oven or heavy bottomed pot. Let simmer for around 1-1½ hours, stirring occasionally, until the beef is tender.
How to Store and Reheat
This crockpot beef stew is a great make ahead dinner and can be kept in the fridge or frozen. Let the stew cool completely before transferring it to an airtight container. It will keep well for up to 4 days in the refrigerator and up to 6 months in the freezer. Thaw frozen stew in the fridge overnight. Reheat on the stovetop until heated through to serve.
Serving Suggestions
This crockpot beef stew can easily be served on it’s own, or I like to serve it with a dinner roll, over rice or with mashed potatoes for a more substantial meal.
Serve it up with some veggie sides like green beans or asparagus for some extra vegetable goodness.
5-Star Review
“This was delicious!! The best beef stew I’ve had. Thanks for the great recipe.” -Susan
Crockpot Beef Stew Recipe
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Ingredients
- 3 pounds beef stew meat cut into 1-inch pieces
- 2 teaspoons kosher salt divided
- 2 teaspoons ground black pepper divided
- 3 tablespoons olive oil
- 4 cups beef bone broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- ½ tablespoon balsamic vinegar
- 5 teaspoons minced garlic
- 1 teaspoon dried thyme
- 1 large yellow onion diced into 1-inch pieces
- 6 medium carrots cut into 1-inch pieces
- 2 pounds Yukon Gold potatoes diced into 1-inch pieces
- ¼ cup all-purpose flour
- 12 ounces frozen peas (1 package)
- Fresh thyme optional, for garnish
Recommended Equipment
Instructions
- Season the beef with 1 teaspoon of salt and 1 teaspoon of black pepper. In a large skillet, heat the olive oil over medium-high. Sear the meat in batches, cooking for about 5 minutes per batch. Transfer the seared beef to the slow cooker.3 tablespoons olive oil, 3 pounds beef stew meat, 2 teaspoons kosher salt, 2 teaspoons ground black pepper
- Pour in the beef bone broth. Add the tomato paste, Worcestershire sauce, balsamic vinegar, remaining salt and pepper, garlic, and dried thyme. Stir to combine.4 cups beef bone broth, 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, ½ tablespoon balsamic vinegar, 1 teaspoon dried thyme, 5 teaspoons minced garlic
- Add the diced onion, carrots, and potatoes. Cover and set on low for 8 hours.1 large yellow onion, 6 medium carrots, 2 pounds Yukon Gold potatoes
- At the end of the cooking time, make a slurry by combining 1 cup of the hot liquid from the crockpot with ¼ cup of all-purpose flour. Stir the slurry until fully combined. Add to the slow cooker, and stir to incorporate.¼ cup all-purpose flour
- Cook for 10 more minutes on high until sauce thickens, then add the frozen peas and serve immediately. Garnish with fresh thyme if desired.12 ounces frozen peas, Fresh thyme
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Nutritional information does not include optional ingredients.
Nutrition Information
How to Make Crockpot Beef Stew Step by Step
Sear the Beef: Season 3 pounds of beef stew meat cut into 1-inch pieces with 1 teaspoon of salt and 1 teaspoon of black pepper. In a large skillet, heat 3 tablespoons of olive oil over medium-high. Sear the meat in batches, cooking for about 5 minutes per batch. Transfer the seared beef to the slow cooker.
Fill the Crockpot: Pour in 4 cups of beef bone broth. Add 2 tablespoons of tomato paste, 1 tablespoon of Worcestershire sauce, ½ tablespoon of balsamic vinegar, 1 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of dried thyme, and 5 teaspoons of minced garlic. Stir to combine.
Add the Veggies: Add 1 large yellow onion diced into 1-inch pieces, 6 medium carrots cut into 1-inch pieces, and 2 pounds of diced Yukon Gold potatoes diced into 1-inch pieces. Cover and set on low for 8 hours.
Make a Slurry: At the end of the cooking time, make a slurry by combining 1 cup of the hot liquid from the crockpot with ¼ cup of all-purpose flour. Stir the slurry until fully combined. Add to the slow cooker, and stir to incorporate.
Thicken and Serve: Cook for 10 more minutes on high until sauce thickens, then add the frozen peas and serve immediately. Garnish with fresh thyme if desired.12 ounces frozen peas,Fresh thyme
Can you cook on high for 4 hours instead of low for 8 hours?
You can definitely try it out!
Did it work?
Yes! I did it on high for 4 hours, it came out perfect. Everything was cooked thoroughly and tender.
Just wondering…I see garlic in the ingredients but I don’t see where to add it in the instructions.
After the meat!
This was delicious!! The best beef stew I’ve had. Thanks for the great recipe .
That looks quite delectable, Susan!
Any ideas for substitute for frozen peas? My mother cant eat them. She also hates mushrooms, peppers, celery. Would consistency be okay if I just leave out? Thanks.
You can definitely leave them out and sub them for her favorite veggie!