Hey there, friends! Today, I’m bringing you one of my favorite comfort food go-tos: Crock Pot Beef Stew. This is the kind of recipe that fills your home with warmth and love, making even the busiest days feel a little bit cozier. Plus, it’s as straightforward as they come—just toss most ingredients in your trusted crock pot, and let it do all the heavy lifting while you snag some “me” time (or catch up on laundry, who am I kidding?).
I remember the first time I tried making beef stew in the crock pot. I was a bit skeptical, wondering if the meat would be as tender or the flavors as rich as the stovetop version. To my delight, it turned out even better, and I’ve never looked back. Trust me, you’re gonna love it just as much! If you’re into slow cooker wonders, don’t miss my Slow Cooker Chicken Tacos recipe for another easy peasy dinner option.
Why you’ll love this recipe
There’s something magical about coming home to the smell of Crock Pot Beef Stew simmering away. This stew is hearty, comforting, and packed with veggies. It’s a win-win for taste and time management.
You’ll love that it’s:
- Effortless: Minimal chopping and the crock pot does the heavy lifting.
- Customizable: Swap veggies or add spices—you can make it yours!
- One-pot Wonder: Fewer dishes, fewer headaches. Yes, please!
Whether you’re cooking for your family or meal-prepping, this recipe’s a keeper. Plus, it’s one of those staple dishes that make you look like a seasoned pro in the kitchen, even if you might still burn toast (or is that just me?).
Ingredients
Here’s what you’ll need to make this delicious Crock Pot Beef Stew:
- 2 lbs beef stew meat
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup frozen peas
- 1/3 cup all-purpose flour
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt to taste
- Pepper to taste
- 2 tbsp olive oil
Step-by-step instructions
1. Coat and Brown the Beef
Coat the beef:
Place beef cubes in a large bowl. Sprinkle with flour, salt, and pepper, then toss until coated.
Brown the beef:
In a skillet, heat olive oil over medium-high heat. Brown the beef cubes in batches (I know it’s tempting to skip this step, but it really seals in flavor!), about 5 minutes each batch. Then, transfer the browned beef to your crock pot.
2. Add the Veggies and Broth
Add the vegetables:
Toss sliced carrots, diced potatoes, chopped onion, and minced garlic into the crock pot with your beef.
Pour and stir:
Pour in the beef broth. Add tomato paste, thyme, rosemary, and bay leaf into the mix, stirring well to combine.
3. Cook
Set and forget:
Cover with lid and cook on low for 7–8 hours or high for 4–5 hours. Your house will smell amazing!
Finish it off:
About 30 minutes before serving, stir in the frozen peas. Remember to fish out that bay leaf before you serve!
Final touches:
Taste and adjust the seasoning with salt and pepper if needed. It’s all about finding that perfect balance.
Recipe Tips & Variations
- More Veggies: Add parsnips, celery, or rutabaga for a different taste and texture.
- Thicker Stew: Mash a few potatoes right in the crock pot to thicken it up.
- Wine Lovers: Add a splash of red wine with the broth for extra depth.
I once substituted sweet potatoes for the usual kind because that’s all I had on hand. It was a deliciously happy accident!
Storage & reheating
Saving leftovers? Smart move. Here’s how:
Store:
Transfer cooled stew to airtight containers. It’ll keep in the fridge for up to 4 days.
Freeze:
This stew freezes beautifully for up to 3 months. Perfect for those evenings you just can’t even.
Reheat:
Reheat on the stove over low heat or microwave until warmed through. Add a splash of broth if it needs loosening up.
FAQs
Can I use different meat cuts?
Yes! Chuck roast or brisket works well. Just make sure they’re cut into cubes for consistent cooking.
Can I omit the flour?
You can skip it, but the stew might be a tad less thick. Consider using cornstarch as a gluten-free alternative.
Can I make this in an Instant Pot?
Absolutely! Use the sauté function for browning, then slow cook or pressure cook as preferred.
What can I serve with this stew?
Crusty bread is a classic choice to mop up all those delicious juices!
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Happy cooking, and let me know how it turns out! There’s nothing like sharing good food and fun stories over the dinner table. Until next time!
Crock Pot Beef Stew
- Total Time: 8 hours 15 minutes
- Yield: 6 servings 1x
Description
Delicious and hearty crock pot beef stew perfect for busy days and chilly nights.
Ingredients
- 2 lbs beef stew meat
- 4 medium carrots
- 3 medium potatoes
- 1 medium onion
- 2 cloves garlic
- 2 cups beef broth
- 1 cup frozen peas
- 1/3 cup all-purpose flour
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt to taste
- Pepper to taste
- 2 tbsp olive oil
Instructions
- Coat the beef: Place the beef cubes in a large bowl. Sprinkle the flour over the beef and toss until coated. Season with salt and pepper.
- Brown the beef: In a skillet, heat the olive oil over medium-high heat. Brown the beef cubes in batches for about 5 minutes. Transfer the browned beef to the crock pot.
- Add the veggies: Toss sliced carrots, diced potatoes, chopped onion, and minced garlic into the crock pot with the beef.
- Mix the broth & spices: Pour in the beef broth, then add tomato paste, thyme, rosemary, and the bay leaf. Stir well to combine.
- Slow cooking: Cover the crock pot with its lid. Cook on low for 7-8 hours or on high for 4-5 hours.
- Finish & serve: About 30 minutes before serving, gently stir in the frozen peas. Remove the bay leaf before serving. Adjust seasoning with salt and pepper if needed. Serve hot, garnished with chopped parsley.
Notes
- For extra flavor, you can replace 1 cup of the beef broth with red wine.
- Make it gluten-free by using a gluten-free flour blend.
- Not a fan of peas? Substitute with corn or other green veggies.
- Add more veggies like mushrooms or parsnips to switch things up.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg