Hearty Dump-and-Go Crockpot Beef Stew
Effortless Weeknight Dinner Slow Cooker.
A truly hands-off beef stew recipe where you just dump everything in the crockpot and let it work its magic.
I remember these chaotic afternoons when the kids were little, running from school pickup to soccer practice. The thought of having to start dinner from scratch felt so heavy. That's when I really fell in love with my crockpot. This recipe became my secret weapon. Just a few minutes of chopping, a 'dump and go' moment, and I knew a beautiful, hearty dinner would be waiting for us. It’s more than just food; it’s peace of mind on a busy day.
Why This Recipe is a Lifesaver
- •It's a true 'dump and go' recipe—no pre-searing required.
- •The whole house smells incredible all day long.
- •It’s a complete, hearty meal in one pot.
- •Minimal prep work means more time for you.
- •The slow cooker does all the work, making the beef unbelievably tender.
- •It’s perfect for meal prepping and the leftovers are fantastic.
Wow, just wow. I made this on a Monday, which is always our craziest day, and it was a lifesaver. The beef was fall-apart tender, and the flavor was so deep and rich. My husband couldn't believe I didn't spend hours on it. This is officially in our regular rotation. Thank you!
Essential Ingredient Guide
- Beef Chuck: Look, this is the best cut for stew. It has great marbling that breaks down during the long, slow cook, becoming so tender it melts in your mouth. Don't be tempted by leaner cuts; they'll just get dry.
- Baby Potatoes: I love using baby potatoes because you can just give them a quick wash and halve them. No peeling necessary. They hold their shape beautifully and soak up all that delicious broth.
- Worcestershire Sauce: This is my little secret for a deep, savory flavor. It adds an umami richness that you just can't get from salt alone. It really elevates the whole dish.
Complete Cooking Process
- Give your veggies a rough chop. Don't worry about perfection; rustic is the goal here.
- Cut your beef into bite-sized cubes.
- Whisk the broth and seasonings together in a bowl. It helps the tomato paste dissolve nicely.
- Layer everything into the slow cooker. I usually put the heartier root vegetables on the bottom.
- Pour that beautiful broth mixture over everything.
- Give it a gentle stir, pop the lid on, and walk away. That's it. Really.
- When you get home, the hard work is done. Just fish out the bay leaves.
- If you want it a little thicker, whisk up a quick cornstarch slurry and stir it in.
- Let it bubble for a few more minutes, and dinner is officially ready.
A Few Common Questions
→Do I really not have to brown the beef first?
You really don't! That's the beauty of a 'dump and go' recipe. Browning does add another layer of flavor, so if you have an extra 10 minutes, feel free. But if you don't, I promise it will still be incredibly delicious.
→Can I use different vegetables?
Of course. Parsnips, sweet potatoes, or mushrooms would be wonderful additions. Just keep the pieces large so they don't turn to mush. Use what your family loves.
→Can I prepare this the night before?
Yes, it’s a great time-saver. You can chop all the veggies and beef and store them in an airtight container in the fridge. You can even place them directly in the slow cooker insert, cover it, and refrigerate it overnight. In the morning, just place the insert in the base and turn it on.
Hearty Dump-and-Go Crockpot Beef Stew
An easy dump-and-go crockpot beef stew for busy weeknights. This slow cooker recipe is time-saving, hands-off, and perfect for families looking for a comforting meal.
Timing
Prep Time
15 minutes
Cook Time
6-8 hours
Total Time
6 hours 15 minutes
Recipe Details
Ingredients
For the Stew
- 012 lbs beef chuck, cut into 1-inch cubes
- 021 lb baby potatoes, halved or quartered
- 034 large carrots, peeled and chopped into 1-inch pieces
- 042 celery stalks, chopped
- 051 large yellow onion, chopped
- 064 cloves garlic, minced
- 074 cups low-sodium beef broth
- 081/4 cup tomato paste
- 092 tablespoons Worcestershire sauce
- 101 teaspoon dried thyme
- 111 teaspoon dried rosemary
- 122 bay leaves
- 131/2 teaspoon black pepper
- 141 teaspoon salt
- 151 cup frozen peas (optional, added at the end)
For Thickening (Optional)
- 012 tablespoons cornstarch
- 022 tablespoons cold water
Instructions
Place the beef cubes, potatoes, carrots, celery, and onion into the bottom of a 6-quart slow cooker.
In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, minced garlic, thyme, rosemary, salt, and pepper until the tomato paste is dissolved.
Pour the broth mixture over the beef and vegetables in the slow cooker. Gently stir everything to combine.
Tuck the two bay leaves into the stew.
Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are soft.
Remove the bay leaves. If you like a thicker stew, mix the cornstarch and cold water in a small bowl to create a slurry. Stir it into the stew and cook on high for another 15-20 minutes, or until thickened.
If using, stir in the frozen peas during the last 5 minutes of cooking. They just need to warm through.
Taste and adjust seasoning if needed. Serve hot and enjoy the easiest, most comforting meal.
Notes & Tips
- 1To save even more time, buy pre-cut stew meat and a mirepoix mix (chopped carrots, celery, and onion).
- 2Don't skip the bay leaves; they add a subtle background note that really makes the stew taste complete.
- 3This recipe freezes well! Let it cool completely, then store it in freezer-safe bags or containers for up to 3 months.
Tools You'll Need
- •Cut your vegetables into large, uniform chunks so they cook evenly and don't get mushy.
- •Resist the urge to lift the lid while it's cooking! Every time you peek, you release heat and add to the cooking time.
- •Always place tougher root vegetables like potatoes and carrots at the bottom of the crockpot where the heat is most consistent.
- •Use low-sodium broth so you can control the final saltiness of the stew.