Hearty Crockpot Beef Stew
Cozy Fall Favorite Slow Cooker.
A dump-and-go crockpot beef stew perfect for chilly fall evenings. Hearty, comforting, and so easy.
I remember my mom making stew on rainy Sundays. The windows would be foggy, and the whole house would feel so safe and cozy. I wanted to capture that feeling, but, you know, with less fuss for our busy life. So, I started using my crockpot. It’s amazing how you can just toss everything in, go about your day, and come home to a perfectly cooked, soul-warming dinner. It feels like a little bit of magic, every time.
Why This Stew Feels Like Home
- •It’s a true dump-and-go meal. So simple for busy days.
- •The whole house smells amazing while it cooks. It's the scent of autumn.
- •The beef gets unbelievably tender, it just melts in your mouth.
- •Perfect for chilly weeknights or a lazy, rainy Sunday.
- •It’s so hearty and satisfying, pure comfort food in a bowl.
- •It makes wonderful leftovers that taste even better the next day.
My husband asks for this the minute the first leaf falls. He says it tastes like his childhood. I just love that it’s so simple but feels so special. The kids even eat all their vegetables without complaining, which is a miracle in itself!
Essential Ingredient Guide
- Beef Chuck: This is the best cut for stew. It has great marbling that breaks down during the long cooking time, making the beef incredibly tender and flavorful. Don't be tempted to use a leaner cut.
- Low-Sodium Beef Broth: Using low-sodium broth allows you to control the saltiness of the final dish. The stew reduces and concentrates the flavors, so starting with less salt is always a good idea.
- Tomato Paste: This little ingredient is a powerhouse. Cooking it for a minute with the garlic deepens its flavor and adds a wonderful richness and body to the gravy that you just can't get otherwise.
Complete Cooking Process
- First, pat your beef cubes dry. This helps them get a really nice brown crust.
- Toss them in a simple mix of flour, salt, and pepper. The flour helps thicken the stew later on.
- Sear the beef in a hot skillet. Look, I know it's an extra step, but it builds such a deep, savory foundation. Don't skip it if you can help it!
- Place the browned beef at the bottom of the slow cooker.
- Pile all those lovely chopped vegetables on top: the onions, carrots, celery, and potatoes.
- This isn't just for looks; it helps everything cook evenly.
- In that same skillet you used for the beef, soften the garlic and tomato paste.
- Pour in a little beef broth to scrape up all those delicious browned bits. That's pure flavor right there.
- Pour this mixture over the vegetables in the crockpot, then add the rest of your broth and seasonings.
- Give everything a gentle stir, pop the lid on, and let the crockpot do its thing.
- Set it to low and walk away. Go to work, read a book, take a nap. Your dinner will be waiting for you.
- When it's done, the beef will be perfect and the vegetables tender. Just remove the bay leaves before serving.
A Few Common Questions
→Do I really have to brown the beef first?
Honestly, you don't *have* to. You can put it all in raw. But browning the meat creates a much deeper, richer flavor through the Maillard reaction. I really think it's worth the extra 10 minutes.
→Can I add other vegetables?
Absolutely! Peas (add them at the end), mushrooms, or even parsnips would be wonderful in here. It's a very forgiving recipe, so feel free to use what you have.
→How can I make the gravy thicker?
The flour on the beef helps, but if you like a very thick gravy, you can make a slurry. Just mix 2 tablespoons of cornstarch with 2 tablespoons of cold water, then stir it into the stew during the last 30 minutes of cooking on high.
→Can I freeze this stew?
Yes, it freezes beautifully! Let it cool completely, then store it in an airtight container for up to 3 months. Thaw it in the fridge overnight and reheat gently on the stove.
Hearty Crockpot Beef Stew
A classic, comforting beef stew made effortlessly in the crockpot. Tender beef, hearty vegetables, and a rich, savory gravy simmer all day for the perfect fall meal.
Timing
Prep Time
20 minutes
Cook Time
6-8 hours
Total Time
Approx. 8 hours 20 minutes
Recipe Details
Ingredients
For the Stew
- 012 lbs beef chuck, cut into 1-inch cubes
- 021/4 cup all-purpose flour
- 031 teaspoon salt
- 041/2 teaspoon black pepper
- 052 tablespoons olive oil
- 061 large yellow onion, chopped
- 074 carrots, peeled and cut into 1-inch chunks
- 083 celery stalks, cut into 1-inch chunks
- 091 lb baby potatoes, halved or quartered
- 104 cloves garlic, minced
- 114 cups low-sodium beef broth
- 122 tablespoons tomato paste
- 131 tablespoon Worcestershire sauce
- 141 teaspoon dried thyme
- 152 bay leaves
For Garnish (Optional)
- 01Fresh parsley, chopped
Instructions
In a bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
Heat olive oil in a large skillet over medium-high heat. Add the beef in a single layer (work in batches if needed) and sear on all sides until browned. This step is optional but adds so much flavor! Transfer the browned beef to your slow cooker.
Add the chopped onion, carrots, celery, and potatoes to the slow cooker, layering them around the beef.
In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Stir in the tomato paste and cook for another minute.
Pour in about 1/2 cup of the beef broth to deglaze the pan, scraping up any browned bits from the bottom. Pour this mixture into the slow cooker.
Add the remaining beef broth, Worcestershire sauce, dried thyme, and bay leaves to the slow cooker. Stir everything gently to combine.
Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is fall-apart tender.
Before serving, remove the bay leaves. Give it a final taste and adjust seasoning with more salt and pepper if needed.
Ladle into bowls and garnish with fresh parsley. Serve hot with crusty bread.
Notes & Tips
- 1If your beef chuck is very lean, you might need a little extra olive oil for browning.
- 2Feel free to swap dried thyme for a few sprigs of fresh thyme if you have it.
- 3The stew is done when the beef is easily shredded with a fork and the vegetables are tender.
Tools You'll Need
- •Pat the beef cubes completely dry with a paper towel before searing to get the best crust.
- •Don't overcrowd the pan when browning the beef; work in batches for better results.
- •Resist the urge to lift the lid while it's cooking! Every time you do, you add about 30 minutes to the cooking time.
- •For the best texture, use waxy potatoes like Yukon Gold or red potatoes, which hold their shape well.