Name: Crockpot Beef Stew Recipe
Prep time: 20 min
Cook time: 10 h
Total time: 10 h 20 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 pound Yukon Gold potatoes (peeled & diced into fairly large bite-size pieces); 4 large carrots (peeled & cut into fairly large bite-size pieces); 3 sticks celery (chopped); 3 cups beef broth; 1 (6 ounce) can tomato paste; 1 tablespoon Worcestershire sauce; 1 teaspoon salt; Pepper (to taste); 3 bay leaves; 2 tablespoons cornstarch; 2 tablespoons cold water (for mixing with cornstarch)

I absolutely adore making and sharing this Crockpot Beef Stew Recipe because it’s the ultimate comfort food that feels like a warm hug in a bowl. Slow-cooked to tender perfection with hearty vegetables and rich flavors, this stew is everything I crave on a chilly day. From the moment I start searing the beef to the satisfying spoonful at the end, it’s a recipe that brings so much joy to my kitchen and the people I love.

Why You'll Love This Crockpot Beef Stew Recipe

What I find truly special about this Crockpot Beef Stew Recipe is how deep and comforting the flavors develop from such simple ingredients. The combination of tender beef, golden Yukon potatoes, sweet carrots, and the subtle kick from tomato paste and Worcestershire sauce creates a stew that feels both classic and heartwarming. Every bite is packed with richness, yet balanced by the freshness of the veggies, making it satisfyingly wholesome without being too heavy.

From my experience, the ease of preparation is a game changer. You sear the beef quickly, sauté the onions and garlic for more flavor, then toss everything into the slow cooker before going about your day. It’s like setting up a wonderful dinner in advance without having to hover over the stove. The long, slow cooking transforms the stew into something that tastes like it’s been simmering for hours, even though your active prep time is minimal.

Plus, this recipe is so versatile and perfect for family dinners, casual get-togethers, or even holiday meals. I always recommend making it when you want a comforting homemade meal without fuss. What really makes it stand out for me is how the slow cooker melds all these flavors together, turning basic ingredients into something extraordinarily cozy and delicious.

Ingredients You'll Need

The image shows a black slow cooker filled with raw, chunky pieces of red meat placed in the center on a white marbled surface. Around the slow cooker are small white bowls containing spices and minced garlic, as well as a glass of water and two white oval bowls filled with dark brown sauces. A black and white checkered cloth is partially visible under the slow cooker. The overall scene is clean and neatly arranged. photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward but essential—they each add something special to the stew’s depth, texture, and lovely color. From rich beef broth to aromatic herbs, every element works together like magic.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Olive oil: Used in two batches to perfectly sear the beef and develop a beautiful crust.
Boneless stewing beef cubes: The heart of the stew, these become melt-in-your-mouth tender with slow cooking.
Onion: Adds sweetness and depth when sautéed before going into the crockpot.
Garlic: Gives a subtle aromatic punch that enhances every layer of flavor.
Yukon Gold potatoes: Creamy and starchy, they soak up the stew’s savory broth beautifully.
Carrots: Bring natural sweetness and a lovely color contrast.
Celery: Adds subtle freshness and a hint of earthiness.
Beef broth: The flavorful cooking liquid that envelopes all ingredients.
Tomato paste: Concentrates the stew’s rich, tangy undertones.
Worcestershire sauce: For an umami boost that deepens the taste.
Salt and pepper: Essential seasonings to balance and enhance flavors.
Bay leaves: Infuse gentle herbal notes during the slow cooking process.
Cornstarch (optional): To thicken the stew if you prefer a heartier consistency.

Directions

Step 1: Heat 1 tablespoon of olive oil in a skillet over medium-high heat, then sear half of the beef cubes until browned on all sides. Transfer the browned beef to a plate. Repeat with the remaining olive oil and beef cubes to ensure every piece is perfectly caramelized. Once done, move all the beef and any juices from the plate into your slow cooker.

Step 2: In the same skillet, add the chopped onion and cook for about 3 to 4 minutes until softened and fragrant. Stir in the minced garlic and cook for another 30 seconds, just until it releases its aroma. Transfer this mixture into the slow cooker with the beef.

Step 3: Add the diced Yukon Gold potatoes, chopped carrots, celery, beef broth, tomato paste, Worcestershire sauce, salt, and pepper to the slow cooker. Stir everything gently to combine all the ingredients well.

Step 4: Nestle in the bay leaves carefully. Cover the slow cooker and cook the stew on low for about 10 hours, or until the beef is incredibly tender and the vegetables have softened beautifully.

Step 5: If you like your stew thicker, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth, then stir it into the stew. Let it cook for another 10 minutes or so until the broth thickens to your liking. Remove the bay leaves before serving.

Servings and Timing

This Crockpot Beef Stew Recipe yields about 6 generous servings, making it perfect for feeding a family or having leftovers for the next day. The prep time is roughly 20 minutes, mostly spent on searing and chopping. The slow cooking time is about 10 hours on low, which is ideal for infusing the stew with rich flavor and tenderizing the meat perfectly. Altogether, you’re looking at approximately 10 hours and 20 minutes from start to finish, but the hands-on time is delightfully short, making it perfect for busy days.

How to Serve This Crockpot Beef Stew Recipe

A white bowl filled with thick beef stew showing three main layers: the brown stew sauce base with a glossy, smooth texture; large chunks of orange carrots and pale yellow potatoes spread evenly within; and tender pieces of brown beef scattered throughout. Small bits of green herbs are sprinkled on top, adding specks of color over the stew. The bowl sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

When it comes to serving this Crockpot Beef Stew Recipe, I love to keep it simple but cozy. It shines beautifully when paired with crusty bread or warm dinner rolls for soaking up all that luscious gravy. Mashed potatoes or buttered egg noodles also make fabulous bases if you want to stretch the meal further. For a fresh contrast, a side of steamed green beans or a crisp salad adds a lovely balance of texture and freshness.

I’m a fan of garnishing the stew with a sprinkle of fresh chopped parsley or thyme leaves for a pop of color and brightness. If you want to get a bit fancy, serving it in rustic bowls with a dollop of sour cream or a grating of sharp cheddar cheese turns this comforting dish into a crowd-pleaser for gatherings or special dinners.

For beverages, a robust red wine like Cabernet Sauvignon or Merlot pairs beautifully with the deep, meaty flavors. If you prefer a non-alcoholic option, a sparkling apple cider or a hearty iced tea balances the warmth of the stew perfectly. This dish is best enjoyed hot, straight from the slow cooker, making it ideal for chilly weeknights or holiday meals where you want something nurturing and satisfying.

Variations

One of the things I enjoy about this Crockpot Beef Stew Recipe is how adaptable it is. If you want to mix things up, try swapping the Yukon Gold potatoes for sweet potatoes or parsnips—they add a subtle sweetness that complements the savory broth wonderfully. You can also experiment with different herbs like rosemary or thyme to change the flavor profile slightly.

If you're looking to make a dietary modification, this recipe can easily be made gluten-free by ensuring your Worcestershire sauce is gluten-free and skipping the cornstarch or using a gluten-free thickener like arrowroot powder. For vegetarian or vegan options, replace the beef with hearty mushrooms or plant-based meat alternatives, and swap beef broth for vegetable broth. Adjust the cooking time accordingly, as vegetables and meat alternatives tend to cook faster.

For quicker cooking, you can adapt the recipe to the stovetop by simmering the stew in a heavy pot for 2 to 3 hours until tender. Instant pot lovers will find this recipe transitioning wonderfully to pressure cooking, cutting the cook time down dramatically while still delivering tender, flavorful results.

Storage and Reheating

Storing Leftovers

After enjoying your stew, I recommend storing leftovers in airtight containers to keep that amazing flavor and freshness intact. Glass or BPA-free plastic containers work great. This stew stays wonderful in the fridge for about 3 to 4 days. Before storing, let it cool slightly but don’t leave it out at room temperature for too long to ensure safety and quality.

Freezing

This Crockpot Beef Stew Recipe freezes beautifully, which is perfect if you want to save portions for a busy day. Use freezer-safe containers or heavy-duty freezer bags to store the stew, removing as much air as possible to prevent freezer burn. It can keep well frozen for up to 3 months. When you’re ready to enjoy it, thaw it in the fridge overnight for best results.

Reheating

To reheat, I like to warm the stew gently on the stovetop over medium-low heat, stirring occasionally until heated through. This helps preserve the texture of the meat and vegetables while preventing scorching. Microwave reheating works too—just cover and heat in short bursts, stirring between, but stovetop reheating yields the best taste. If the stew thickened up a lot during storage, add a splash of beef broth or water to loosen it back to a nice consistency.

FAQs

Can I use a different cut of beef for this stew?

Absolutely! While I recommend beef stewing cubes or chuck because they become tender during long cooking, you can also use brisket or short ribs. Just make sure they’re cut into bite-sized pieces and adjust cooking time if needed to reach that perfect tenderness.

Is it necessary to sear the beef before adding it to the crockpot?

While you could skip searing, I promise you won't regret the extra step. Searing locks in flavor and adds beautiful caramelization that enhances the stew’s overall depth. It’s worth the few extra minutes!

Can I add other vegetables to customize the stew?

Definitely! Vegetables like peas, green beans, mushrooms, or even parsnips are excellent additions. Just add quicker-cooking veggies like peas towards the end of cooking to avoid overcooking.

How thick should the stew be, and how do I adjust thickness?

Stews vary in thickness depending on preference. Use cornstarch mixed with cold water as a slurry to thicken it near the end of cooking, as described in the recipe. If it’s too thick after resting, loosen with a little broth or water.

Can I make this stew in an Instant Pot or pressure cooker?

Yes! Brown the beef using the sauté function, then add the other ingredients and cook under high pressure for about 35 to 45 minutes. Quick release and check tenderness. This method dramatically reduces cook time while still achieving tender, flavorful results.

Conclusion

Trust me when I say this Crockpot Beef Stew Recipe is a game changer for cozy meals. It’s simple to prepare but delivers deep, satisfying flavors that always impress. Whether you’re feeding family, hosting friends, or just want a hearty dinner to warm your soul, it’s a recipe that’s always worth making. I can’t wait for you to try this and fall in love with it just like I have!