Name: Crockpot Beef Stew Recipe
Prep time: 15 min
Cook time: PT-490672H5M21S
Total time: PT-490672H5M21S
Cuisine: American
Ingredients: 2 lbs stew beef (chuck roast), cut into cubes; 4 carrots, chopped; 3 potatoes, chopped; 1 onion, chopped; 3 cloves garlic, minced; 2 tbsp tomato paste; 4 cups beef broth or stock; 1 tbsp Worcestershire sauce; 1 bay leaf; 1 tsp dried thyme; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp cornstarch + 2 tbsp water (optional, for thickening); Fresh parsley, chopped (optional, for garnish)

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This crockpot beef stew is the definition of hearty comfort food. Tender chunks of beef simmer slowly with potatoes, carrots, and a rich, savory broth until everything is perfectly soft and flavorful. It’s a one-pot meal I rely on during cold days when I want something warm and satisfying with minimal effort.

Why You’ll Love This Recipe

I love how hands-off this recipe is. Once everything’s in the slow cooker, I let it simmer low and slow while I go about my day. The beef becomes melt-in-your-mouth tender, and the vegetables soak up all the flavor from the broth. It’s a complete, nourishing meal that makes my kitchen smell amazing. Crockpot Beef Stew Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Stew beef (chuck roast, cut into cubes)
Carrots, chopped
Potatoes, chopped
Onion, chopped
Garlic, minced
Tomato paste
Beef broth or stock
Worcestershire sauce
Bay leaf
Dried thyme
Salt
Black pepper
Cornstarch + water (optional, for thickening)
Fresh parsley (optional, for garnish)

Directions

I start by browning the beef in a skillet (optional, but adds depth). Then I transfer it to the crockpot.
I add the chopped carrots, potatoes, onion, and garlic on top.
I whisk the tomato paste, beef broth, Worcestershire sauce, thyme, salt, and pepper together and pour it over the meat and vegetables.
I tuck in a bay leaf, cover, and cook on low for 7–8 hours or on high for 4–5 hours, until the beef is fork-tender.
If I want a thicker stew, I mix cornstarch and water and stir it in during the last 30 minutes of cooking.
I remove the bay leaf and garnish with chopped parsley before serving.

Servings and timing

This recipe serves 6–8 people. It takes about 15 minutes to prep and 7–8 hours on low (or 4–5 hours on high) to cook.

Variations

I sometimes add peas or green beans during the last hour of cooking for extra veggies.
For a richer flavor, I splash in red wine with the broth.
I swap potatoes with sweet potatoes or parsnips for variety.
A little balsamic vinegar stirred in at the end brightens the flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats well on the stovetop or in the microwave. I also freeze portions for up to 3 months—just thaw overnight in the fridge before reheating. Crockpot Beef Stew Recipe

FAQs

Do I have to brown the beef first?

No, but I like to do it for added flavor. If I’m short on time, I skip it and everything still turns out delicious.

Can I use another cut of beef?

Yes, chuck roast works best, but I’ve also used round roast or brisket with good results.

How do I make the stew thicker?

I stir in a cornstarch slurry during the last 30 minutes of cooking, or mash a few potatoes into the stew.

Can I cook this overnight?

I often start it before bed on low, then reheat gently the next day. It tastes even better after resting.

What’s the best side for this stew?

It’s great on its own, but I sometimes serve it with crusty bread or over mashed potatoes for an extra-comforting meal.

Conclusion

This crockpot beef stew is my go-to for cozy, hands-off meals that feed a crowd and leave everyone full and happy. The slow cooking brings out deep, rich flavors that make every bite worth savoring—and it’s one of those dishes that only gets better the next day.