This Crockpot Beef Stew Recipe features tender chunks of beef, hearty vegetables, and a rich, flavorful gravy, all simmered low and slow in your slow cooker. With just 15 minutes of prep, you can have a complete, comforting meal waiting for you at dinner time.
Updated November 2025: Recipe tested and updated with improved instructions, expert tips, new FAQs, and enhanced nutritional information for better results. Originally posted January 17, 2014.
Watch this quick video tutorial!
Jump to:
Perfect for busy weeknights or lazy Sundays, pair this savory stew with Homemade Cream of Tartar Biscuits or Southern-Style Cornbread for the ultimate comfort food experience.
I've been making slow cooker meals for my family for over 20 years, and this beef stew recipe has become our go-to winter comfort food. After testing different cuts of meat, cooking times, and seasoning combinations, I've perfected this version that delivers fall-apart tender beef every single time. [Learn more about my cooking philosophy]
Why This Crockpot Beef Stew Recipe Works
- Low and slow cooking breaks down tough beef into melt-in-your-mouth tender pieces.
- Layering vegetables ensures everything cooks evenly without turning mushy.
- Flour slurry at the end creates that perfect thick, gravy-like consistency.
- Minimal prep time means you can set it and forget it for 8-10 hours.
Best Beef for Beef Stew
Choosing the right cut of beef is essential for melt-in-your-mouth tender stew. Look for tougher cuts with good marbling, they break down beautifully during slow cooking, resulting in rich, tender meat.
Top Cuts for Crockpot Beef Stew:
Chuck Roast (Best Choice)
Rich flavor with perfect marbling. Becomes incredibly tender when cooked low and slow, making it the classic choice for beef stew.
Bottom Round Roast
Comes from the rear leg with robust flavor. Leaner than chuck but still becomes wonderfully tender in the slow cooker.
Short Ribs (Most Indulgent)
Loaded with flavor, fat, and connective tissue that breaks down during cooking for succulent, fall-off-the-bone meat.
Best Potatoes for Beef Stew
Red potatoes are my top choice for crockpot beef stew. Their firm, waxy texture holds up perfectly during long cooking times without turning mushy. The thin skin adds pleasant texture and flavor, while their buttery flesh enriches the stew. Plus, their smaller size means minimal chopping.
Other good options: Yukon Gold potatoes or russet potatoes work well, but red potatoes remain the best choice for texture and convenience.
Want To Save This Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get comforting new recipes from us every week!
📖 Recipe
Crockpot Beef Stew Recipe
Video
Equipment
- 1 crockpot or slow cooker
Ingredients
- 2 pounds beef stew meat
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon garlic salt
- 1 teaspoon dried oregano
- 1 tablespoon worcestershire sauce
- 1 cup onion, thinly sliced
- 2 ½ cups baby red potatoes, sliced
- 1 ½ cups carrots, cut into even sized pieces
- 1 cup celery, sliced
- 6 ounces tomato paste
- 32 ounces beef broth
- ¼ cup all-purpose flour or cornstarch
- ¼ cup water
Instructions
- Grab your slow cooker, crock pot, or pressure cooker with a slow cooker setting. Generously season 2 pounds beef stew meat with 1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, 1 teaspoon garlic salt, 1 teaspoon oregano, and 1 tablespoon Worcestershire sauce.
- Add it evenly to the bottom of the slow cooker. Top with an even layer of 1 cup thinly sliced onion.
- On top of the onion, add the 2 ½ cups sliced potatoes, 1 ½ cups cut carrots, and 1 cup sliced celery.
- Add the 6 ounces tomato paste and 32 ounces beef broth.
- Place the lid on the slow cooker and cook on low setting for 8 to 10 hours or high for 3 to 6 hours, depending on your particular slow cooker. Check it and stir it occasionally.
- About 20 minutes before serving, prepare the slurry to thicken the stew. In a small bowl, whisk together the ¼ cup all-purpose flour and ¼ cup water until combined. Pour the flour mixture into the stew and stir to combine. This will thicken the stew.
- Serve the stew warm in a big bowl with a side of cornbread, or crusty bread, and a dash or two of hot sauce. Enjoy!
Notes
- For Extra Flavor (Optional): Sear the meat in a large skillet before adding it to the crockpot for enhanced texture and deeper flavor. You can also sauté the onions first for added sweetness.
- Timing: Low and slow is key, don't rush the process. Check vegetables at 7-8 hours to ensure they're fork-tender, not mushy.
- Thicker Gravy: Prefer a thicker consistency? Mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir into the stew 20 minutes before serving. It will thicken as it heats.
- Equipment: 6-7 quart slow cooker recommended.
Expert Tips for Beef Stew
For Maximum Flavor:
- Sear the meat in a skillet before adding it to the crockpot (adds texture and depth).
- Sauté onions separately for enhanced sweetness (optional but recommended).
For Best Texture:
- Don't rush the cooking process, low and slow is key.
- Check vegetables at 7-8 hours to prevent overcooking.
- Want thicker gravy? Use the cornstarch slurry method in the notes section.
Timing & Temperature:
- Low setting (8-10 hours): Best for tenderizing beef.
- High setting (3-6 hours): Works in a pinch, but the meat may be less tender.
Storage & Reheating
Refrigerator: Cool to room temperature, then store in an airtight container for 3-4 days.
Freezer: Transfer cooled stew to freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm on the stovetop over medium-low heat until heated through, or microwave for a quicker option.
FAQs
Yes! While searing adds flavor and texture, you can skip this step and place the seasoned raw beef directly in the crockpot. Just note that the final color may be lighter.
If your stew is too thin, make a cornstarch slurry (2 tablespoon cornstarch + 2 tablespoon cold water) and stir it in 20 minutes before serving. The starch needs heat to activate and thicken.
Absolutely! This stew freezes beautifully for up to 2 months. Cool completely, store in freezer-safe containers, and thaw overnight in the refrigerator before reheating.
Chuck roast is ideal because it has excellent marbling that breaks down into tender, flavorful meat during slow cooking. Bottom round and short ribs also work well.
The beef should be fork-tender and easily pull apart. If it's still tough after the minimum cooking time, continue cooking and check every 30 minutes.
If you loved this crockpot beef stew, you'll also enjoy these comforting slow cooker meals:
Did you make this Crockpot Beef Stew? I'd love to hear how it turned out! Leave a ⭐️⭐️⭐️⭐️⭐️ rating and comment below, then snap a photo and tag me @simplylakita on Instagram. Don't forget to pin this recipe for next time!
Briana says
Made this for tonight's dinner and it's delicious. The only change I made is that I used cornstarch instead of flour to thicken the stew. Did everything else as written. Thank you so much for sharing! 🙂
LaKita says
Thank you Briana! I glad to hear that you enjoyed the stew. Using cornstarch instead of flour is perfectly fine, thanks for sharing 🙂
Crunchy Con Mommy says
This looks so delicious! My husband doesn't like beef stew, but I might have to make this sometime anyway and tell him to just deal with it. I'll make him a sandwich too Lol.
admin says
Thank you! I love it...'I'll make him a sandwich'...lol. You could probably substitute the beef for chicken or even pork and it would still work and he may like that better. My husband was not much for beef, but since the crock-pot makes it so tender, he would eat it.