Crock Pot Beef Stew

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This delicious bowl of stew is perfect for this time of year, when we all want a little comfort food. Slow cooking it helps to intensifies the flavors in this Beef and Potato Stew. As a result, the stew is juicy, and the meat and vegetables are tender.

The secret to tender beef is to choose the right cut of stewing beef and cook it low and slow. I give you some suggestions for suitable cuts of beef later on in the post.

I use my Crock Pot to make this Slow Cooker Beef Stew which makes it so easy for those busy days. You set it, forget about it and come home to a delicious, hearty meal. I also like to make this Instant Pot Beef Stew recipe from time to time which is a nice recipe when you need to put a meal on the table in under an hour.

If you like to use your slow cooker this time of year like I do try this Slow Cooker Shredded Beef Hummus Bowl, Slow Cooker Beef Barbacoa, Slow Cooker Beef Brisket, Slow Cooker Beef Curry or these Slow Cooker Italian Short Ribs.

Recipe Ingredients

Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions. 

• Vegetables: Onion, celery, garlic, and carrots add depth and sweetness to the stew. You can substitute red onions or shallots if preferred.
• Beef: Boneless chuck roast is ideal—it stays tender and flavorful during long, slow cooking. Other stew-friendly cuts are mentioned later in the post.
• Potatoes: Russet potatoes, cut into 1-inch chunks, cook in the stew and serve as a hearty side along with the carrots.
• Tomatoes: Canned diced tomatoes add acidity and a rich, savory base to balance the flavors.
• Spices: A mix of regular and smoked paprika enhances the beef and adds subtle warmth.
• Flavoring: Ground mustard powder brings mild heat, while Worcestershire sauce adds acidity and umami to the broth.

How to Make Crockpot Beef Stew

Step 1: Sauté the Veggies: Pour one tablespoon of olive oil into a large skillet. Sauté the chopped onion and celery until soft, about 5 to 7 minutes. The add the minced garlic and stir for a minute, before removing the veggies from the skillet.

Step 2: Brown Beef: Add another tablespoon of olive oil and ½ of the meat to the skillet and stir to sear the meat until lightly browned all over. 

Step 3: Continue Cooking Beef: Remove the beef onto a plate then cook the other half of the diced meat.

Note: it is better to brown the beef in batches so that the beef browns properly.

Step 4: Place Ingredients in Crockpot: Now place the chopped potatoes, chopped carrots, and sautéed veggies in the Crock Pot. Next, add the seared meat and the rest of the ingredients into the Crock Pot, except the cornstarch, and stir to mix.

Step 5: Cook the Stew: Place the lid on the Crock Pot and cook on LOW for 6 hours, on HIGH for 3-4 hours, or until veggies and meat are tender.

Finally, add the cornstarch and turn the Crock Pot to HIGH for 30 minutes to thicken the gravy. Serve the stew warm.

Storage Tips

• Store in an airtight container in the refrigerator for up to seven days.
• Reheat in the crockpot by placing the stew on high for 20 to 30 minutes.
• To freeze, once cooked allow it to cool completely then place in an airtight container for up to 2 months. Thaw the stew overnight in the refrigerator before reheating.