One winter evening after a long day at work I tossed chunks of beef carrots potatoes and broth into my slow cooker and let it work its magic overnight. The next day when I walked into the kitchen the rich aroma hit me like a warm hug and I knew I had found a new favorite for cold nights and cozy meals.

Now crockpot beef stew is my go-to dish when I want something filling and deeply comforting and it’s a one-pot wonder packed with tender beef hearty vegetables and a thick savory broth that practically begs for a hunk of crusty bread on the side.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
Beef chuck roast – The ideal cut that turns melt-in-your-mouth tender when slow cooked
Potatoes – Add heartiness and soak up the flavorful broth
Carrots – Give a sweet earthiness that pairs perfectly with beef
Onion – Deepens the flavor of the base
Garlic – For aromatic warmth throughout
Beef broth – Provides a rich and savory foundation
Tomato paste – Adds depth and a hint of umami
Worcestershire sauce – Enhances the meatiness and adds complexity
Bay leaf – Infuses a subtle herbal note
Thyme – A classic herb that pairs beautifully with beef
Salt and pepper – To balance and round out all the flavors
Cornstarch – Optional for thickening the stew at the end

Tools You’ll Need

Slow cooker – Essential for that all-day simmer and tender results
Cutting board and knife – To prep the meat and vegetables
Measuring spoons – For adding the right amount of seasoning and tomato paste
Large spoon or ladle – For stirring and serving
Skillet (optional) – For browning the beef before slow cooking for added flavor

Instructions

Step 1:

I begin by cutting the beef into bite-sized cubes and if I have time I quickly sear them in a skillet to lock in flavor

Step 2:

I chop the carrots potatoes onion and garlic then I add everything to the slow cooker

Step 3:

I pour in the beef broth then stir in the tomato paste Worcestershire sauce thyme and a bay leaf and season with salt and pepper

Step 4:

I give it all a gentle stir then cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours until the beef is fork-tender and the vegetables are soft

Step 5:

If I want the broth a little thicker I whisk together cornstarch and cold water then stir it into the stew during the last 30 minutes of cooking

Step 6:

Just before serving I remove the bay leaf and garnish the stew with a little chopped parsley or extra pepper

Tips

Browning the beef first adds even more flavor but you can skip it if you’re short on time

Use Yukon gold potatoes for a buttery texture that holds up well

Add a splash of red wine with the broth for deeper richness

Ways to Serve

Ladle over buttery mashed potatoes or serve with a slice of crusty bread

Pair with a fresh green salad to lighten up the meal

Serve in bread bowls for a fun cozy presentation

Frequently Asked Questions

Can I freeze crockpot beef stew?

Yes just let it cool completely and store in freezer-safe containers for up to 3 months

Can I use a different cut of beef?

Yes stewing beef or even brisket can work though chuck roast gives the best texture

How do I thicken the stew without cornstarch?

You can mash a few cooked potatoes directly into the stew to add natural thickness

See You in the Kitchen

I hope this crockpot beef stew becomes your favorite go-to on chilly days and it’s warm hearty and full of flavor with every spoonful. I’d love to hear how you served it or what twists you added to make it your own!

Happy Cooking!