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Crockpot Beef Stew

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This classic Crockpot Beef Stew is a hearty and savory slow cooked beef stew, perfect for fall and winter. It’s loaded with juicy bites of beef, potatoes, carrots and green beans all in a hearty beef broth. Serve it with warm bread, biscuits or dinner rolls.

Easy Slow Cooker Beef Stew

What’s not to love about beef stew. Tender, fall-apart chunks of beef loaded with potatoes, carrots and the most flavorful gravy there is. Totally delicious and a true comfort dish.

This is my true and tried recipe that my mom taught how to make this years and years ago, so I know it works every single time. This is the perfect recipe for fall and winter and I guarantee you’ll love it.

Why You’ll Love This Recipe

  • Easy Recipe! The slower cooker does all of the hard work for you! This tasty beef stew recipe only requires a few simple steps on your part and very little cleanup.
  • Savory Tender Beef! The perfectly seasoned beef stew meat becomes melt in your mouth delicious as it slowly cooks. Crockpots are a fantastic way to make lean cuts of meat super tender.
  • Meal Prep Perfect! Make this recipe and have stew waiting for you when you arrive home or make a batch to freeze for months later. It’s a wonderful make-ahead meal.

Ingredients You’ll Need



Stew Base

  • Flour – You have to dredge the beef through flour to brown it in a skillet, an important step flavor wise!
  • Olive oil – To brown up our beef in the skillet.
  • Liquids – Low sodium beef broth and Worcestershire sauce add tons of flavor and some needed liquid to this stew.
  • Tomato paste – This will give a rich flavor bomb to the dish and will cook down low and slow better than say diced tomatoes.
  • Spices – Cumin, smoked paprika, dried oregano.
  • Seasoning – Salt and pepper.

Beef Stew

  • Beef – I used a chuck roast but you can also use stewing beef that already comes cut into cubes. If you’re using a chuck roast, trim it of any big chunks of fat, then cut it into 1-inch cubes.
  • Veggies – Potatoes, carrots, green beans. For potatoes, I prefer Yukon gold or red potatoes because they have less starch and hold up much better than russets.
  • Garlic – Use as much or little as you like.

How To Make Crockpot Beef Stew



Prep The Beef

Trim the beef of any large chunks of beef then cut it into 1-inch cubes. Place the cubed meat in a ziplock bag, then sprinkle the flour over the beef, seal the bag, and shake it until all the cubes are fully coated in flour. However, if needed add more flour to the bag.

Brown The Beef

 

Once you’ve coated the meat in flour, heat the olive oil in a large skillet over medium-high heat. Then add the beef to the pan in batches and brown it evenly on all sides. It’s important not to crowd the pan so that the meat can brown properly.

Make The Base Of The Stew

 

Before putting everything in the crockpot you need to make the savory broth. Add the beef broth to the skillet and then scrape all the brown bits off the bottom of the pan with a wooden spoon. Next, stir in the Worcestershire sauce, tomato paste, salt, pepper, paprika, cumin, and oregano. Now, bring the mixture to a boil and then remove it from the heat.

Add Everything To The Crockpot

 

First, add the chopped onion, garlic, potatoes, carrots, and green beans to your crockpot. Then add the browned beef along with the seasoned broth we just made. Now, stir the vegetables together with the meat so that the ingredients are evenly distributed.

Cook The Stew




With all the ingredients now in the crockpot, it’s time to start slow cooking! Put the lid on the crockpot and cook the stew on low for 8 to 10 hours or high for 5 to 6 hours. While the stew is cooking you don’t have to do a thing and can go about your day.

Thicken The Stew

 

This step is optional. However, you can thicken the stew if you like. Just remove 1 cup of the broth from the crockpot about an hour before the stew is done and whisk it together with ¼ cup of flour. Then pour the mixture back into the crock pot and let the stew finish cooking.



Garnish And Serve

And there you have it! Ready to eat crockpot beef stew! To serve, fill your favorite bowls with the yummy stew, garnish it with some freshly chopped parsley, and serve with some homemade crusty No Knead Bread.

Ingredients

    • 3 pounds stewing beef
    • ¼ cup all-purpose flour (use a bit more if needed)
    • 1 tablespoon olive oil
    • 4 cups beef broth (low sodium)
    • 1 teaspoon Worcestershire sauce



  • 3 tablespoons tomato paste
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon pepper (or to taste)
  • 1 tablespoon smoked paprika
  • 1 teaspoon cumin
  • 1 tablespoon dried oregano
  • 1 large onion (chopped)
  • 5 cloves garlic (minced)
  • 6 medium potatoes (peeled and cut into cubes)
  • 2 medium carrots (peeled and cut into 1-inch pieces)
  • 1 cup green beans (frozen or fresh, ends trimmed and cut in half)
  • ¼ cup all-purpose flour (optional)


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Instructions

    • Place the beef in a ziploc bag and add the flour over the beef. Close the ziploc bag and shake until each piece of beef is fully covered in flour. Add more flour if needed.
    • Heat the olive oil in a skillet over medium-high heat. Add beef to the skillet and brown on all sides. You will have to do this in a couple batches since you don’t want to crowd the meat.
    • Add the broth to the skillet and scrape up all the brown bits with a wooden spoon. Add Worcestershire sauce, tomato paste, salt, pepper, paprika, cumin and oregano to the skillet and stir everything together, bring to a boil and remove from heat.
    • Add the chopped onion, garlic, potatoes, carrots and green beans to your crockpot. Add beef and the broth we made earlier. Stir everything together.
    • Cook on low for 8 to 10 hours or high for 5 to 6 hours.
  • If you prefer your stew a bit thicker, one hour before the stew is finished, take ¼ cup of flour and whisk it together with some of the sauce from the crockpot, about a cup or so. Then pour this mixture back in the crockpot, stir and let it cook for the remainder of the time.
  • Garnish with freshly chopped parsley before serving.

Equipment

Notes

    1. You can use any cut of beef that you prefer, or buy pre-cut stewing beef from the store.
    2. Add any veggies that you like, for example: peas, cauliflower, broccoli, etc.
    3. To make this recipe gluten free, toss the beef in 2 tablespoons of cornstarch. Make a slurry out of another 2 tablespoons of cornstarch and a splash of water, and cook until the cause thickens if you’d like the stew to have a thicker consistency.
  1. Deglaze the pan well. Make sure to scrape the bottom of the skillet well to loosen all the brown bits when you add the broth. This is the key to making a flavorful stew.
  2. Whisk well. If you choose to thicken your stew, make sure to whisk the broth and flour together well before adding the mixture back into the crockpot. Not doing so will create lumps.
  3. Season at the end. Wait until the stew is ready to serve before you add more salt. Stew reduces as it cooks and also intensifies in flavor. So if you season it too much too soon you risk ending up with an over-salted dish.

Nutrition Information

Serving: 1servingCalories: 605kcal (30%)Carbohydrates: 32g
(11%)Protein: 37g (74%)Fat: 36g (55%)Saturated Fat: 13g
(81%)Cholesterol: 120mg (40%)Sodium: 563mg (24%)Potassium:
1563mg (45%)Fiber: 6g (25%)Sugar: 2g (2%)Vitamin A: 3175IU
(64%)Vitamin C: 23.7mg (29%)Calcium: 112mg (11%)Iron: 9.9mg (55%)

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