This crockpot beef stew is hearty, flavorful, and easy to make.
Tender beef, potatoes, and carrots simmer slowly in a rich, savory broth for the ultimate comfort meal.
Why You’ll Love This Recipe
It’s a simple, hands-off meal that cooks while you go about your day.
Beef becomes tender and flavorful from slow cooking, while vegetables absorb the rich broth.
Perfect for weeknight dinners or meal prep, with minimal effort.
It pairs beautifully with bread or mashed potatoes for a complete meal.
What You’ll Need (Ingredient Highlights)
Beef chuck roast – Ideal for slow cooking; becomes melt-in-your-mouth tender.
Carrots and potatoes – Classic stew vegetables that add sweetness and heartiness.
Onion and garlic – Build a rich, savory base for the stew.
Beef broth and tomato paste – Provide depth and flavor to the broth.
Thyme and bay leaves – Add aromatic seasoning to enhance the taste.
Pro Tips Before You Start
Brown the beef first to develop rich flavor and color.
Cut vegetables evenly to ensure uniform cooking.
Adjust salt and pepper to taste before serving.
Remove bay leaves before serving for the best presentation.
How to Make Crockpot Beef Stew
Step 1 – Brown the beef
In a skillet over medium-high heat, brown 2 lbs beef chuck roast cubes on all sides.
Step 2 – Add ingredients to Crock Pot
Transfer beef to the Crock Pot.
Add 4 chopped carrots, 3 diced Yukon Gold potatoes, 1 diced onion, 4 minced garlic cloves, 2 tbsp tomato paste, 1 tsp dried thyme, 2 bay leaves, salt, and pepper.
Step 3 – Add broth and cook
Pour in 4 cups low-sodium beef broth until ingredients are submerged. C
over and cook on low for 8 hours or high for 4 hours until meat is fork-tender.
Step 4 – Serve
Remove bay leaves and serve hot with crusty bread or over mashed potatoes.
What to Serve Them With
Serve with crusty bread to soak up the flavorful broth.
Pair with mashed potatoes or buttered noodles for a heartier meal.
Add a side salad for a lighter contrast to the rich stew.
Variations / Substitutions
Use baby potatoes or red potatoes instead of Yukon Gold.
Add parsnips or turnips for extra root vegetable flavor.
Use fresh thyme instead of dried for a more aromatic taste.
Storage & Leftovers
Store in an airtight container in the fridge for up to 4 days.
Freeze in portions for up to 2 months; thaw overnight in the fridge before reheating.
FAQs
Can I make this ahead of time?
Yes, flavors deepen if made a day ahead; reheat gently before serving.
Can I use a different cut of beef?
Chuck roast is best, but stew meat or brisket can work.
Do I have to brown the beef?
Browning adds flavor, but you can skip for a quicker version.
Can I use frozen vegetables?
Yes, but add them in the last 1–2 hours of cooking to avoid overcooking.
Can I thicken the stew?
Mix 1–2 tbsp cornstarch with cold water and stir in 15–30 minutes before serving.
Is this kid-friendly?
Yes, mild seasonings make it suitable for all ages.
Can I make it in an Instant Pot?
Yes, cook on high pressure for 35–40 minutes and do a natural release.
Can I adjust the seasoning?
Yes, taste before serving and adjust salt, pepper, or herbs.
How long do leftovers last?
Up to 4 days in the fridge; freeze portions for longer storage.
What sides go best with this stew?
Crusty bread, mashed potatoes, or buttered noodles are ideal.
Final Thoughts
This Crockpot Beef Stew is comforting, easy, and perfect for any day of the week.
With tender beef, hearty vegetables, and rich broth, it’s a meal the whole family will love.
