There’s something about coming home to a pot of tender beef, soft carrots, and that deep, savory broth that just makes everything feel right. Crockpot Beef Stew is exactly thatthe kind of dinner that fills your kitchen with warmth and smells like comfort from the moment you walk in.
I started making this back in 2019 when my daughters were little and evenings felt like a blur of homework and bedtime chaos. After a long day, I need dinner to be comforting but not something I have to stand overthis does all the work while I handle everything else. The secret is browning the meat first (even just five minutes makes a difference), then letting the slow cooker do its magic. My girls still ask for “the stew that cooks itself,” and honestly? It never gets old.
PrintCrockpot Beef Stew Recipe Easy Comforting Weeknight Dinner
This Crockpot Beef Stew is an easy dinner perfect for busy weeknights. It combines tender beef and hearty vegetables in a rich gravy, making it a cozy weeknight meal. Ideal for family dinner or anyone craving a classic slow cooker beef stew.
- Prep Time: 15 minutes
- Cook Time: 4 hours 15 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Standard
Ingredients
- 2 lbs red potatoes
- 1 yellow onion
- 3 carrots
- 4 stalks celery
- 4 cloves garlic
- 1.5 lbs beef stew meat
- 2 Tbsp all-purpose flour
- 1/4 tsp salt
- 1/4 tsp Freshly cracked black pepper
- 2 Tbsp cooking oil
- 2 cups beef broth
- 2 Tbsp Dijon mustard
- 1 Tbsp Worcestershire sauce
- 1 Tbsp soy sauce
- 1.5 tsp brown sugar
- 1.5 tsp dried rosemary
- 1.5 tsp dried thyme
Instructions
- Chop the onion and red potatoes into chunks and slice the carrots and celery, then finely mince the garlic. Add all these vegetables to a 4 or 5 quart slow cooker.
- In a bowl, coat the beef stew meat with flour, salt, and black pepper until evenly covered.
- Heat a skillet on medium-high and add cooking oil to coat the pan. Place the floured beef in the skillet and let it brown without stirring, then flip and brown the other side before transferring the meat to the slow cooker.
- Reduce heat to medium-low, then add beef broth, Dijon mustard, Worcestershire sauce, soy sauce, brown sugar, rosemary, and thyme to the skillet. Stir and simmer until all browned bits dissolve.
- Pour this liquid mixture over the slow cooker ingredients and stir everything together. Cover and cook on high for 4 hours or on low for 8 hours.
- Once cooked, stir well to slightly break down the potatoes for a thicker gravy. Adjust seasoning with salt or other spices as preferred and serve warm.
Nutrition
- Serving Size: 1.25 cups
- Calories: 269kcal
- Sodium: 591mg
- Fat: 8g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 23g
Why You’ll Love This Recipe
This is the kind of dinner that does all the work while you handle everything else. You brown the meat, toss everything into the slow cooker, and walk awayno hovering, no stirring, no stress. It’s my go-to when I’m tired and still want dinner to feel like dinner.
The broth gets deep and savory from those browned bits in the skillet, and the potatoes break down just enough to thicken everything naturally. You get tender beef, soft vegetables, and a gravy that practically begs for crusty bread. It’s cozy without being fussy, and it feeds a crowd or gives you leftovers for days.
What You’ll Need
This recipe uses simple, everyday ingredientsnothing fancy or hard to find. The magic happens in how they come together, not in exotic additions.
- Beef stew meat: Look for pre-cut chunks at the grocery store, usually labeled “stew meat.” They’re already the right size and become fall-apart tender after slow cooking.
- Red potatoes: They hold their shape better than russets and add a creamy texture when they start to break down in the broth.
- Carrots, celery, onion: The classic trio that builds flavor and bulk. Dice them roughlythey’ll soften beautifully over time.
- Garlic: Minced fresh garlic adds warmth without overpowering the stew.
- Flour: Just enough to coat the meat and help thicken the gravy as it cooks.
- Beef broth: The base of your gravy. It picks up all those browned bits from the skillet and carries the flavor through every bite.
- Dijon mustard, Worcestershire sauce, soy sauce: These three add depth and a subtle tang that makes the broth taste like it simmered all day.
- Brown sugar: A tiny bit balances the savory notes without making things sweet.
- Dried rosemary and thyme: Classic herbs for beef stewthey smell like home and taste like comfort.
How It Comes Together
The secret to rich flavor is browning the beef first. It only takes five minutes, but it makes all the difference. You coat the meat in flour, sear it in a hot skillet until it’s golden on two sides, then move it to the slow cooker. That caramelization is where the magic starts.
Next, you deglaze the skillet with beef broth and all those savory add-insDijon, Worcestershire, soy sauce, herbs. Stir until the browned bits dissolve into the liquid, then pour everything over your vegetables and beef. Close the lid, set it to high for four hours or low for eight, and let it do its thing.
When it’s done, the meat should be tender enough to pull apart with a fork, and the potatoes will have softened just enough to thicken the gravy when you stir. Taste and adjust the salt if neededthat’s your final step before serving.
Serving and Storage Tips
| Category | Details |
|---|---|
| How to Serve | Ladle into bowls and serve with crusty bread, biscuits, or over egg noodles. A sprinkle of fresh parsley adds a pop of color if you have it. |
| Storing Leftovers | Cool completely, then transfer to an airtight container. Refrigerate for up to 4 days. The flavors deepen overnight, so leftovers are even better. |
| Freezing | Freeze in portion-sized containers for up to 3 months. Thaw in the fridge overnight and reheat gently on the stovetop or in the microwave. |
| Reheating | Add a splash of beef broth or water if the gravy thickens too much in the fridge. Warm over medium-low heat, stirring occasionally. |
Simple Swaps and Tweaks
This recipe is flexible, so feel free to work with what you have on hand. Here are a few easy swaps that won’t change the heart of the dish:
| Ingredient | Swap Option |
|---|---|
| Red potatoes | Yukon gold or baby potatoes work just as well |
| Beef stew meat | Chuck roast cut into 1-inch cubes |
| Dijon mustard | Yellow mustard in a pinch (use a little less) |
| Fresh garlic | 1 teaspoon garlic powder |
| Dried herbs | Use half the amount if substituting with fresh rosemary or thyme |
Pro Tip: If you like a thicker gravy, mash a few potato chunks against the side of the slow cooker before serving. It adds body without needing extra flour or cornstarch.
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FAQs ( Crockpot Beef Stew )
What cut of beef works best for slow cooking?
Chuck roast is my top choice because it becomes incredibly tender after hours of slow cooking. The marbling breaks down beautifully, creating rich flavor throughout. Beef stew meat from the grocery store also works well, though chuck roast gives better results.
Should I brown the meat first?
Yes, browning the beef in a skillet before adding it to the crockpot makes a huge difference in flavor. It creates a rich, caramelized layer that enhances the overall taste. While you can skip this step, I always recommend it for the best results.
How long does this recipe take to cook?
Cook on low for 7-8 hours or high for 3-4 hours until the beef is fork-tender. I prefer the low setting because it develops deeper flavors. The vegetables should be tender but not mushy when finished.
When should I add the vegetables?
Add potatoes and carrots at the beginning, but wait to add delicate vegetables like peas or green beans until the last 30 minutes. Root vegetables need the full cooking time to become tender. This prevents overcooking softer ingredients.
How can I thicken the broth?
Mix 2 tablespoons of cornstarch with cold water to create a slurry, then stir it into the stew during the last 30 minutes. Alternatively, mash some of the cooked potatoes against the side to naturally thicken the liquid.
One Last Thought
This Crockpot Beef Stew takes about five minutes of real work, then simmers away for hours while you handle the rest of your day. You’ll love how it turns outtender beef that falls apart, vegetables soaked in that deep, savory broth, and a kitchen that smells like someone’s been cooking all afternoon. It’s the kind of dinner that makes everyone sit down at the table without being asked.
If you want a little extra richness, stir in a tablespoon of tomato paste with the brothit adds body and a hint of sweetness that reminds me of my mom’s version. You can also toss in frozen peas or green beans during the last thirty minutes for a pop of color. Leftovers reheat beautifully, and honestly, they taste even better the next day when all those flavors have had time to settle. A trick I learned from my aunt’s kitchen: freeze individual portions in mason jars so you always have a cozy meal waiting when you need it most.
I’d love to know if this becomes a weeknight favorite in your housetag me in your photos or tell me what you served alongside it. Did you grow up with a stew like this, the kind that made cold nights feel a little warmer? Save this recipe, share it with someone who needs an easy win at dinner, and let it do the heavy lifting for you. Some nights just need an easy dinner that still feels like home.
