I’ve perfected a Slow Cooker Beef Stew from simple pantry staples that delivers tender stew meat, carrots, and potatoes in a deeply savory, satisfying broth.
I never expected a dump and go dinner to feel this sly. My Crock Pot take on Homemade Beef Stew somehow pulls deep savory notes from simple pantry things and makes you wonder what the trick was.
Big chunks of beef stew meat and tender potatoes sit in a dark glossy sauce that tastes richer than it should, like someone worked on it for hours. I like that it’s not fussy, but it keeps a few little surprises that i wont spoil here.
If you want a hearty weeknight fix that still feels a little mysterious, this one delivers.
Ingredients
- Beef stew meat: high in protein and iron, adds savory depth, trim excess fat
- Carrots: provide fiber and vitamin A, bring natural sweetness and bright color
- Potatoes: starchy carbs for filling texture, help thicken broth, mild earthy flavor
- Onion: adds savory aroma, supplies carbs and antioxidants, can sweeten when cooked
- Garlic: punchy flavor, small calorie hit, linked to heart health, use to taste
- Tomato paste: concentrated umami and acidity, deepens color, slightly tangy savory boost
- Worcestershire sauce: adds complex savory tangy notes, small sodium, gives savory backbone
- Frozen peas optional: quick sweet pop, adds fiber and vitamin C, toss in near end
Ingredient Quantities
- 2 lbs beef stew meat (chuck), trimmed and cut into 1 inch pieces
- 1/3 cup all purpose flour
- 2 tbsp vegetable oil
- 4 cups beef broth (low sodium works)
- 1/2 cup red wine or extra beef broth, optional
- 3 medium carrots, peeled and cut into chunks
- 3 medium potatoes (russet or Yukon), peeled and cubed
- 1 large onion, chopped
- 2 to 3 cloves garlic, minced
- 2 stalks celery, sliced
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 2 bay leaves
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp cornstarch (for thickening)
- 2 tbsp chopped fresh parsley, optional
- 1 cup frozen peas, optional
How to Make this
1. Pat the beef dry, toss with the 1/3 cup all purpose flour and a good pinch of the kosher salt and 1/2 tsp pepper until lightly coated. This helps thicken the stew and gives better browning.
2. Heat the 2 tbsp vegetable oil in a large skillet over medium high heat and brown the beef in batches so it sears instead of steams. Don’t crowd the pan, you want a nice crust. Transfer browned pieces to the crock pot.
3. In the same skillet add the chopped onion and sliced celery, cook 2 to 3 minutes until softened, then add the minced garlic and 2 tbsp tomato paste and cook 30 seconds more. Scrape up the browned bits from the bottom of the pan.
4. Pour the 1/2 cup red wine or an extra 1/2 cup beef broth into the skillet to deglaze, stir to loosen all the fond, then add 1 tbsp Worcestershire sauce, 1 tsp dried thyme and the liquid to the crock pot with the beef.
5. Add the carrots, potatoes and the 2 bay leaves to the crock pot. Pour in the 4 cups beef broth (use low sodium if you like), taste and add more of the 1 tsp kosher salt and 1/2 tsp black pepper if needed, then give it a gentle stir.
6. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is fork tender and the potatoes are cooked through. Resist the urge to lift the lid too often.
7. About 20 to 30 minutes before serving mix the 2 tbsp cornstarch with 2 tbsp cold water to make a smooth slurry, stir it into the crock pot to thicken. If using the optional 1 cup frozen peas add them now so they heat through without getting mushy.
8. Once thickened, remove and discard the bay leaves, taste and adjust seasoning. Stir in the 2 tbsp chopped fresh parsley just before serving for brightness.
9. If the stew is too thin after cooking, remove a cup of hot liquid, whisk it with an extra 1 tbsp cornstarch on the stove until smooth then return to the pot and simmer until thickened. If it’s too thick, stir in more beef broth a little at a time.
10. Serve hot with crusty bread or over mashed potatoes, and enjoy the leftover flavors which actually get better the next day.
Equipment Needed
1. Large heavy skillet or cast iron pan for browning the beef
2. Slow cooker or crock pot to finish the stew
3. Cutting board and a good chef knife for chopping veggies
4. Measuring cups and measuring spoons for the broth, flour and seasonings
5. Large mixing bowl or resealable bag to toss the beef with flour
6. Tongs for turning meat and a wooden spoon or spatula for scraping and stirring
7. Small bowl and a whisk or fork to make the cornstarch slurry
8. Ladle for serving and a peeler for the carrots and potatoes
FAQ
Crock Pot Beef Stew Recipe Substitutions and Variations
- Beef stew meat: lamb shoulder (same rich braise, slightly gamey); pork shoulder/butt (similar fat and tenderness); hearty mushrooms like portobello or crimini, or firm tofu/seitan for a vegetarian swap (use veg broth and a splash of soy for extra umami).
- All purpose flour (for dredging): cornstarch (use about half the flour amount for a glossy, lighter gravy); arrowroot powder (good for clear, shiny sauce, same rule as cornstarch); 1:1 gluten free flour blend if you need gluten free.
- Beef broth: low sodium chicken broth (milder, works fine); vegetable broth (for vegetarian or lighter taste); concentrated beef bouillon or stock cubes dissolved in water if you need pantry-friendly boost.
- Potatoes (russet/Yukon): sweet potatoes (sweeter, cooks a bit faster); parsnips or turnips (earthier flavor, hold shape well); small red potatoes (creamier texture, skins can be left on).
Pro Tips
– Brown the beef in batches so you get a good crust, dont crowd the pan or the pieces will steam instead of caramelize.
– Always deglaze the pan with the wine or extra broth and scrape up those browned bits, thats where most of the flavor hides.
– Make the cornstarch slurry right near the end and add frozen peas only in the last 10 to 20 minutes so they dont go mushy. If it still seems thin, whisk a bit more cornstarch into a cup of hot liquid on the stove and stir it back in.
– Taste for salt near the end, potatoes soak up seasoning. Use low sodium broth so you can control salt, and finish with fresh parsley for brightness.
– Make it a day ahead when you can, the flavors get better overnight and the fat firms so you can skim it off for a cleaner stew. Reheat gently on low so the meat stays tender.
Crock Pot Beef Stew Recipe
I’ve perfected a Slow Cooker Beef Stew from simple pantry staples that delivers tender stew meat, carrots, and potatoes in a deeply savory, satisfying broth.
6
servings
592
kcal
Equipment: 1. Large heavy skillet or cast iron pan for browning the beef
2. Slow cooker or crock pot to finish the stew
3. Cutting board and a good chef knife for chopping veggies
4. Measuring cups and measuring spoons for the broth, flour and seasonings
5. Large mixing bowl or resealable bag to toss the beef with flour
6. Tongs for turning meat and a wooden spoon or spatula for scraping and stirring
7. Small bowl and a whisk or fork to make the cornstarch slurry
8. Ladle for serving and a peeler for the carrots and potatoes
Ingredients
-
2 lbs beef stew meat (chuck), trimmed and cut into 1 inch pieces
-
1/3 cup all purpose flour
-
2 tbsp vegetable oil
-
4 cups beef broth (low sodium works)
-
1/2 cup red wine or extra beef broth, optional
-
3 medium carrots, peeled and cut into chunks
-
3 medium potatoes (russet or Yukon), peeled and cubed
-
1 large onion, chopped
-
2 to 3 cloves garlic, minced
-
2 stalks celery, sliced
-
2 tbsp tomato paste
-
1 tbsp Worcestershire sauce
-
1 tsp dried thyme
-
2 bay leaves
-
1 tsp kosher salt
-
1/2 tsp black pepper
-
2 tbsp cornstarch (for thickening)
-
2 tbsp chopped fresh parsley, optional
-
1 cup frozen peas, optional
Directions
- Pat the beef dry, toss with the 1/3 cup all purpose flour and a good pinch of the kosher salt and 1/2 tsp pepper until lightly coated. This helps thicken the stew and gives better browning.
- Heat the 2 tbsp vegetable oil in a large skillet over medium high heat and brown the beef in batches so it sears instead of steams. Don’t crowd the pan, you want a nice crust. Transfer browned pieces to the crock pot.
- In the same skillet add the chopped onion and sliced celery, cook 2 to 3 minutes until softened, then add the minced garlic and 2 tbsp tomato paste and cook 30 seconds more. Scrape up the browned bits from the bottom of the pan.
- Pour the 1/2 cup red wine or an extra 1/2 cup beef broth into the skillet to deglaze, stir to loosen all the fond, then add 1 tbsp Worcestershire sauce, 1 tsp dried thyme and the liquid to the crock pot with the beef.
- Add the carrots, potatoes and the 2 bay leaves to the crock pot. Pour in the 4 cups beef broth (use low sodium if you like), taste and add more of the 1 tsp kosher salt and 1/2 tsp black pepper if needed, then give it a gentle stir.
- Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is fork tender and the potatoes are cooked through. Resist the urge to lift the lid too often.
- About 20 to 30 minutes before serving mix the 2 tbsp cornstarch with 2 tbsp cold water to make a smooth slurry, stir it into the crock pot to thicken. If using the optional 1 cup frozen peas add them now so they heat through without getting mushy.
- Once thickened, remove and discard the bay leaves, taste and adjust seasoning. Stir in the 2 tbsp chopped fresh parsley just before serving for brightness.
- If the stew is too thin after cooking, remove a cup of hot liquid, whisk it with an extra 1 tbsp cornstarch on the stove until smooth then return to the pot and simmer until thickened. If it’s too thick, stir in more beef broth a little at a time.
- Serve hot with crusty bread or over mashed potatoes, and enjoy the leftover flavors which actually get better the next day.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 531g
- Total number of serves: 6
- Calories: 592kcal
- Fat: 31.7g
- Saturated Fat: 10.9g
- Trans Fat: 0.8g
- Polyunsaturated: 3.3g
- Monounsaturated: 15.8g
- Cholesterol: 121mg
- Sodium: 646mg
- Potassium: 1112mg
- Carbohydrates: 34.3g
- Fiber: 5.5g
- Sugar: 5.4g
- Protein: 50.5g
- Vitamin A: 5000IU
- Vitamin C: 33mg
- Calcium: 74mg
- Iron: 5.1mg