Crock Pot Beef Stew is loaded with tender beef, hearty vegetables, and a flavorful broth for a dish that is the ultimate comfort food. After browning the meat, simply toss all of the ingredients in your slow cooker to simmer all day. There’s nothing quite like coming home to a fully cooked meal, especially after a busy day! My Crock Pot Beef Pot Pie is another family favorite you may want to try.

Beef Stew in a Crockpot on a Cutting Board.

Ingredients & Substitutions

Meat: Chuck roast is probably the best choice for beef stew. It has a good amount of marbling, which adds flavor and keeps the meat moist during cooking. Chuck roast also has a nice balance of lean meat and fat, which makes for a tender and flavorful stew. You could also use bottom round or brisket. Browning the meat before adding it to the crockpot will enhance the flavor, so don’t skip that step if possible.

Vegetables: The more vegetables added to beef stew, the better! I added celery, carrots, peas, potatoes, and onions. Other vegetables that can be added to beef stew include mushrooms, green beans, parsnips, turnips, sweet potatoes, or any of your favorite vegetables.

Wine: A full-bodied, dry red wine like Cabernet Sauvignon or Merlot is a good choice, as it will hold up well to the bold flavors of the beef and vegetables. Make sure it is a wine that you would also enjoy drinking for the best results. If you prefer to not add wine, substitute a little more beef broth.

Beef pieces coated in flour searing in a hot skillet.

Why is Browning Meat Important?

I can’t recommend enough that you should brown your meat before adding it to the bowl of your slow cooker. Browning, or searing the meat helps to create a better texture, as it helps to seal in the juices and prevent the meat from becoming dry and tough during the slow cooking process. The browning process also creates flavor compounds that can’t be achieved through slow cooking alone, making the overall flavor of the stew richer and more satisfying. If you are short on time, you could skip this step, and the stew will still be delicious; however, it will lack some depth and complexity of flavor you get when searing the meat.

Two bowls of beef stew on a table with spoons and napkins.

Can I Make the Stew Thicker?

Yes. A simple and effective method to thicken beef stew is to use cornstarch. Here’s how:

  1. Ladle out about 1/2 cup of the liquid from the stew at least 15 minutes before serving. This will allow the liquid to cool down a bit, which makes it easier to work with.
  2. Whisk 2 teaspoons of cornstarch into the 1/2 cup of liquid until the mixture is smooth and free of lumps.
  3. Add the mixture back to the stew, stirring gently to combine. Be careful not to over-stir, as this can break down the meat and vegetables and turn the stew into mush.
Close up of beef stew in a bowl showing the meat and potatoes and vegetables.

How to Store Beef Stew

To store beef stew, first, let it cool to room temperature. Then, you can store in the refrigerator or freezer.

To Refrigerate: In an airtight container, the stew can be stored in the refrigerator for up to 3-4 days. Heat it in a pot on the stovetop or use a microwave-safe bowl to warm it up in the microwave.

To Freeze: If you want to store beef stew for a longer period, you can freeze it for up to 2-3 months. Store it in a freezer-safe container or a resealable plastic bag. Label the container or bag with the date and contents, then place it in the freezer. When you’re ready to eat the beef stew, thaw it overnight in the refrigerator. Once thawed, you can reheat it on the stove or in the microwave until it reaches the desired temperature.

Slow Cooker Recipes

Crockpot filled with beef stew.
5 from 14 votes

Crock Pot Beef Stew

Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Crock Pot Beef Stew is loaded with tender beef, hearty vegetables, and a flavorful broth for a dish that is the ultimate comfort food.


  • 3 tablespoons extra-virgin olive oil
  • 1 ½ pounds chuck beef, cut into cubes
  • ¼ cup (31.25 g) all-purpose flour
  • 2 ribs celery, chopped
  • 3 large carrots, sliced into rounds
  • ½ cup frozen peas
  • 5 Yukon gold potatoes, cut into bite-sized cubes (about 2 pounds)
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • ¼ cup fresh parsley leaves, chopped
  • 2 tablespoons tomato paste
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • 2 ½ cups (600 g) beef broth
  • ½ cup red wine


  • To a large cast-iron skillet over medium-high heat, add oil.
  • Once hot, add beef with the flour. Brown the beef in the skillet (4-6 minutes).
  • Add the browned beef to the slow cooker along with the remaining ingredients.
  • Cook on low for 8 hours, or on high for 3-3 ½ hours, or until the potatoes and meat are tender. Remove the bay leaves and season with more salt and pepper if needed.

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Reader Comments

  1. Chuck Roast Beef Stew;
    Choose a chuck roast. Then ask your butcher to cut bite size pieces (2 pounds) for a mouthwatering crock pot beef stew. Prepare recipe above. ( I add diced sweet potatoes, 1 teaspoon of Worcestershire sauce, 3 1/2 cups beef broth.
    Thank you for the scrumptious recipe. My family enjoy it.

    1. You may just not be a fan of thyme? One tsp in a recipe this size isn’t a large amount, but if you aren’t a fan generally, it could seem overpowering to you.

      1. This is what it says in the post:

        Wine: A full-bodied, dry red wine like Cabernet Sauvignon or Merlot is a good choice, as it will hold up well to the bold flavors of the beef and vegetables. Make sure it is a wine that you would also enjoy drinking for the best results. If you prefer to not add wine, substitute a little more beef broth.

  2. First time making this recipe, but it won’t be my last! The flavor is the best of any beef stew we ever tried. I didn’t add any salt. My husband asked me to add mushrooms and we enjoyed the added mushrooms. The next time I make this I will add the potatoes about midway of the cooking time. Thank you for sharing your recipe.

  3. Your nutrition info section is absolutely worthless to those of us who need actual nutrition info (i.e. fats, sodium, etc.). Listing only number of servings and calories is a joke… Please have a little more consideration for those of us that this info matters to and list all nutritional info for this and your future recipes. I love your recipes and I never noticed this b4 until my husband was recently placed on a low, no sodium diet.

    1. Hi Ramona – If the nutrition information is very important to you, I highly recommend you use an independent app or website to gather that information. (just pop the recipe in) The “automatically calculated” numbers that I am able to populate in the recipe card are inaccurate, at best. I would rather provide no nutritional information than inaccurate information.

  4. I have made this before and it is delicious. You just can’t go wrong with it. Everybody needs to give it a shot. They won’t want another recipe for beef stew.

  5. Can’t wait to get back to Michigan from Florida & make this my first thing to do next week. I may play in cilantro instead of the parsley. Thanks for the recipe post, looks delicious!

    1. I’m one of those folks for whom cilantro tastes like soap. I take it that flat leaf parsley can be used 1:1 as an effective substitute. Is that correct? Thanks

  6. This looks like my recipe with out the three whole all-spice I add on’t forget to remove them and the Bay leaves. Yummy!

    1. Actually 2 stalks or 2 ribs are exactly the same. You are thinking of 2 heads of celery which would be ridiculous. 🙂

    2. The USDA definition differs from common useage in the English language, a stalk, a piece or rib of celery refers to single stick. The whole is a bunch or head of celery. Just how it is here

  7. I Love Love this site. Recipes are great. But. I’m an old lady with a memory not too sharp anymore. Please allow me to print and without the ads smeared in the middle. YES I did sign up my e mail. Thank you for understanding. Patricia

    1. 5 stars
      Good recipe. I pu tin just a touch of Worsh. Sauce. I like to slow cook my beef overnight – put in onions the next morning and let it go another few hours. Then potatoes (long enough to let them get nice and soft and soak in broth). Put in frozen veggies last. SO good

  8. I found your site today for the first time. I am always searching for new and quick and easy recipes. I have recently retired and I am an old fashion cook use to home style country cooking and ready to find simplicity and time saving ways of cooking. I like your site but some of your followers and commenters are rude to the point of needing to be brought to attention and then banned. And most of them are commenting without first trying the recipes. What asses? Some people take freedom of speech too far and and some comments were too negative and based on no prior information. Block them and continue on in your endeavor.

  9. This reminds me a lot of the Sancocho stew that my family normally makes. Looks about the same but veerrrryyyy delicious! I would like to add, though, that the taste is millions times better in the winter but thats because my family usually makes stews like nuclear hot.

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