Hey there, friends! Today, I’m excited to share one of my all-time favorite comfort dishes: Crockpot Beef Stew. There’s nothing quite like coming home to the rich, savory aroma of a hearty stew simmering away, especially on those chilly nights. The best part? Your trusty crockpot does most of the work for you, leaving you with plenty of time to tackle your never-ending to-do list (or sneak in a moment of relaxation!). While we’re on the topic of comfort foods, you might want to check out my recipe for Chicken Noodle Soup — it’s another crowd-pleaser in our household.
Why you’ll love this recipe
This Crockpot Beef Stew is perfect for busy days and lazy weekends alike. With minimal prep and a set-it-and-forget-it cooking style, it’s a lifesaver when you’ve got a packed schedule. Plus, the flavors get more delicious as they meld together over time, resulting in tender, melt-in-your-mouth beef and perfectly cooked veggies. It’s a dish that appeals to all ages, making it a family favorite. Another reason to love it? Its versatility! You can easily switch things up with different spices or veggie combos based on what you have on hand.
Ingredients
- 2 lbs beef stew meat, cut into chunks
- 4 medium Yukon gold potatoes, peeled and diced
- 4 carrots, peeled and sliced
- 3 celery stalks, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups beef broth
- 1/4 cup tomato paste
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil (for browning beef)
- 2 tbsp cornstarch + 2 tbsp cold water (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Step-by-step instructions
Preparing the beef
Sear the beef
Heat olive oil in a skillet over medium-high heat. Work in batches to sear the beef chunks until they’re beautifully browned on all sides. This step adds a layer of flavor that’s totally worth the extra effort.
Assembling the stew
Layer the ingredients: Once the beef is done, transfer it to your crockpot. Layer the potatoes, carrots, celery, onion, and garlic over the beef.
Mix the broth: In a bowl, mix together the beef broth, tomato paste, Worcestershire sauce, thyme, paprika, and a dash of salt and pepper. Pour this mixture over everything in the crockpot.
Cooking the stew
Set it and forget it: Cover the crockpot and cook on low for 8–10 hours, or on high for 4–6 hours.
Finishing touches
Thicken the stew (optional): If you prefer a thicker stew, mix cornstarch with cold water, stir into the stew, and let it cook for another 30 minutes.
Serve: Garnish with fresh parsley and serve hot. Crusty bread on the side is highly recommended.
Recipe tips & variations
If you’re trying to accommodate different tastes or dietary needs, here are a few ideas:
- Feeling adventurous? Swap out the Yukon gold potatoes for sweet potatoes or parsnips.
- Add a bit of spice with a pinch of red pepper flakes or some fresh herbs instead of dried thyme.
- To simplify prep, some folks like to skip the browning step—I won’t tell anyone!
Storage & reheating
Got leftovers? Lucky you! This Crockpot Beef Stew tastes even better the next day. Store it in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, reheat it gently on the stove over low heat or in the microwave until steaming hot. If the stew thickens too much after cooling, just add a splash of water or beef broth to thin it out.
FAQs
Can I make this stew ahead of time?
Absolutely! In fact, making it a day ahead allows the flavors to deepen. Just reheat before serving.
Can I freeze beef stew?
Yes, freeze it in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before reheating.
Do I need to brown the beef?
Browning the beef adds a depth of flavor, but if you’re strapped for time, you can toss it directly in the crockpot.
What if my stew is too thin?
Use the optional cornstarch slurry to thicken it, or let it cook uncovered for a while to reduce slightly.
Recipes you may like
Looking for more comforting meals? Check out my Classic Chicken Pot Pie and Slow Cooked Pulled Pork. They’re sure to be hits in your household, too!
And there you have it! I hope you enjoy making—and eating—this Crockpot Beef Stew as much as my family does. Let me know how it turns out in the comments below. Happy cooking!
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Crockpot Beef Stew
- Total Time: 8 hours 20 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A hearty and comforting Crockpot Beef Stew that is perfect for busy days with minimal prep and a set-it-and-forget-it cooking style.
Ingredients
- 2 lbs beef stew meat, cut into chunks
- 4 medium Yukon gold potatoes, peeled and diced
- 4 carrots, peeled and sliced
- 3 celery stalks, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups beef broth
- 1/4 cup tomato paste
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil (for browning beef)
- 2 tbsp cornstarch + 2 tbsp cold water (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Sear the beef: Heat olive oil in a skillet over medium-high heat. Work in batches to sear the beef chunks until they’re beautifully browned on all sides.
- Layer the ingredients: Once the beef is done, transfer it to your crockpot. Layer the potatoes, carrots, celery, onion, and garlic over the beef.
- Mix the broth: In a bowl, mix together the beef broth, tomato paste, Worcestershire sauce, thyme, paprika, and a dash of salt and pepper. Pour this mixture over everything in the crockpot.
- Set it and forget it: Cover the crockpot and cook on low for 8–10 hours, or high for 4–6 hours.
- Thicken the stew (optional): Mix cornstarch with cold water, stir into the stew, and let it cook for another 30 minutes.
- Serve: Garnish with fresh parsley and serve hot.
Notes
- You can swap Yukon gold potatoes for sweet potatoes or parsnips.
- Add a pinch of red pepper flakes or fresh herbs for extra flavor.
- Skip the browning step if you’re short on time.
- Prep Time: 20 minutes
- Cook Time: 8-10 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 90mg