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
Let’s Break It Down
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
Here are some tips to make this stew your own:
- More Veggies: Feel free to add other veggies like parsnips, celery, or rutabaga for a different taste and texture.
- Thicker Stew: If you crave a thicker stew, mash a few potatoes right in the crock pot and give it a good stir.
- Wine Lovers: Add a splash of red wine when pouring in the broth for some added 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
- Diet: Gluten Free
Description
Comforting and hearty Crock Pot Beef Stew recipe made with tender beef and packed with veggies.
Ingredients
- 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
Instructions
- 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, about 5 minutes each batch. Transfer the browned beef to your crock pot.
- 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.
- Set and forget: Cover with lid and cook on low for 7-8 hours or high for 4-5 hours.
- 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.
Notes
- Feel free to add other veggies like parsnips, celery, or rutabaga.
- If you crave a thicker stew, mash a few potatoes right in the crock pot.
- Add a splash of red wine when pouring in the broth for added depth.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg