This delicious Crockpot beef stew is the perfect winter warmer! Made in the slow cooker, set it in the morning and then enjoy a hearty evening meal with no effort at all!
Slow Cooker Beef Stew
Beef stews are 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 you 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!
For more slow cooker recipes, be sure to check out my Pot Roast and Honey BBQ Chicken Wings.
Why you’ll love this Crockpot Beef Stew Recipe:
- Dump and go: Super quick and easy to prep, just add the ingredients to the slow cooker and let it do it’s thing!
- Budget friendly: Because the beef is slow cooked, you can use inexpensive stew meat for this recipe that’s rich in flavor, and it will become tender during cooking.
- Make ahead: This beef stew is a great option for make ahead and freezer meals.
How to make Crockpot beef stew
You can jump to the recipe card for full ingredients & instructions!
- Season the beef and dear it on a hot skillet.
- Add the beef to the slow cooker along with the rest of the ingredients and stir to combine.
- Cook on low.
- Combine some of the cooking liquid with flour to make a slurry and stir into the stew.
- Add frozen peas and serve.
Can you make it ahead of time?
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 fridge and up to 6 months in the freezer.
Thaw frozen stew in the fridge overnight. Reheat on the stovetop until heated through to serve.
Can you make this recipe on the stovetop?
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 the stew simmer for around 1 hour to 1 hour 30 minutes until the beef is tender and stir occasionally.
What do you serve it with?
This stew can easily be served on it’s own, or 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.
Tips!
- Don’t use expensive cuts of beef for this recipe, stew meat works wonderfully and has a great rich flavor.
- Make this Crockpot beef stew gluten-free by using a 1:1 GF flour to make the slurry.
- Add in other veggies you have like sweet potato, mushrooms or bell peppers.
More Stew Recipes
- Red Wine Beef Stew
- Instant Pot Beef Stew
- Creamy Chicken Stew
- White Wine Chicken Stew
- Irish Guinness Beef Stew
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Crockpot Beef Stew
Ingredients
- 3 Tablespoons Olive Oil
- 3 pounds Stew meat 1-inch pieces
- 2 teaspoons Salt divided
- 2 teaspoons Pepper divided
- 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
- 1 large Yellow onion diced into 1-inch pieces
- 6 medium Carrots
- 2 pounds Yukon Gold potatoes diced into 1-inch pieces
- ¼ cup Flour
- 12- ounce package of Frozen peas
Optional:
- Fresh Thyme to garnish
- Cornbread
Recommended Equipment
Instructions
- Season beef with 1 teaspoon salt and 1 teaspoon black pepper. In a large skillet, add olive oil and heat to medium high. Sear meat working in batches, cooking meat for about 5 minutes per batch. Transfer seared beef to slow cooker.
- Pour in beef bone broth. Add tomato paste, Worcestershire sauce, balsamic vinegar, remaining salt and pepper and thyme. Stir to combine.
- Add diced onion, carrots and potatoes
- Cover and set on low for 8 hours.
- At the end of cook time, make a slurry by combining 1 cup of hot liquid from the crock pot with ¼ cup flour. Stir slurry until fully combined. Add to slow cooker, stir to incorporate.
- Cook 10 more minutes on High until sauce thickens.
- Add Frozen peas then serve immediately.
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
- Don’t use expensive cuts of beef for this recipe, stew meat works wonderfully and has a great rich flavor.
- Make it gluten-free by using a 1:1 GF flour to make the slurry.
- Add in other veggies you have like sweet potato, mushrooms or bell peppers.
Nutrition Information
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!