There’s nothing quite like a warm, hearty bowl of stew on a chilly day. This Easy Crock Pot Beef Stew Recipe is one of those comforting meals that fills your kitchen with amazing aromas and your belly with satisfying flavors. Trust me, it’s a dish you’ll want to make again and again.
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Why You'll Love This Recipe
This stew has been my go-to for busy weeknights and relaxed weekends alike because it’s genuinely simple yet packed with flavor. Having thrown this together more times than I can count, I can tell you it’s the kind of recipe that delivers comfort food vibes without much fuss.
- Simplicity: You toss everything in the crock pot and let it do the work; minimal hands-on time with maximum taste.
- Rich, layered flavor: Searing the beef before slow cooking unlocks a deep, savory umami that makes this stew stand out.
- Perfectly tender: The slow cooker makes both beef and veggies melt-in-your-mouth tender every time, no guesswork.
- Flexible: It’s easy to customize with your favorite veggies or seasonings to keep it interesting.
Ingredients & Why They Work
This stew comes alive because of the thoughtful combination of ingredients—each bringing texture, flavor, and richness that balance beautifully. When shopping, look for fresh, firm vegetables and well-marbled chuck roast for the best results.
- Beef chuck roast: The marbling in chuck gives you tender, juicy beef perfect for slow cooking, plus rich flavor.
- Red potatoes: Their waxy texture holds up well in the slow cooker without falling apart.
- Carrots: Sweetness and color — carrots become deliciously tender and add natural sweetness.
- Celery: Provides subtle herbal crunch that complements the stew’s depth.
- Onion and garlic: The aromatics that kick off the base, building savory complexity.
- Bay leaf: A simple herb that infuses a gentle earthy note while simmering.
- Crushed tomatoes: Adds acidity and body to the broth for balance.
- Beef consommé and broth: These create the hearty liquid base full of savory goodness.
- Soy sauce: A secret umami booster without overpowering the flavors.
- Dijon mustard: Adds a slight tang and depth to the gravy.
- Flour: Thickens the gravy perfectly without clumping — just whisk carefully!
- Beef bouillon: Amplifies the meaty taste for a deeply satisfying stew.
- Spices (cumin, paprika, oregano, thyme): These warm herbs and spices round out the flavor profile beautifully.
Make It Your Way
One of my favorite things about this Easy Crock Pot Beef Stew Recipe is how easy it is to swap things around to suit your taste or what you have on hand. Don’t hesitate to make this your own — it’s very forgiving!
- Variation: I sometimes add a splash of red wine to the gravy for extra richness, especially on weekends when I want to get fancy.
- Vegetable swaps: Tried it with parsnips or turnips in place of celery for a slightly sweeter, earthier note — equally delicious.
- Spice it up: If you like heat, a pinch of cayenne or a diced jalapeño thrown in works wonders.
- Make it gluten-free: Use cornstarch instead of flour to thicken the gravy, and double-check your broth labels.
Step-by-Step: How I Make Easy Crock Pot Beef Stew Recipe
Step 1: Prep and Season Your Beef
Start by cutting the chuck roast into bite-sized pieces—about 1 to 1.5 inches. Toss them with salt and pepper right on your cutting board; it’s an easy way to distribute the seasoning evenly without extra dishes. I find that seasoning early lets the salt start drawing out flavor even before cooking.
Step 2: Sear for Flavor
Heat the vegetable oil in a large skillet over medium-high heat — it needs to be hot enough for a satisfying sizzle. Add half of the beef and let it sit undisturbed for about 2 minutes so it can brown well. Then stir occasionally until it’s nicely seared on all sides but not cooked through. Repeat with the rest of the beef. This step is crucial; it locks in juices and adds those mouthwatering caramelized bits that make the stew taste so rich.
Step 3: Combine Vegetables and Beef
Transfer the browned beef to your slow cooker, then add the chopped red potatoes, carrots, celery, onions, and minced garlic on top. Give everything a gentle toss to mix—no need to be too rough, just enough to spread out the flavors.
Step 4: Make the Rich Beef Gravy Broth
Now, wipe out excess grease from the skillet but keep those tasty browned bits stuck to the pan—that’s flavor gold. Add crushed tomatoes, beef consommé, beef broth, soy sauce, Dijon mustard, flour, beef bouillon, sugar, and spices right to the skillet. Whisk vigorously to blend and break up any lumps. Bring the mixture to a gentle boil, then reduce to simmer, whisking occasionally until it thickens to a gravy consistency (about 3–5 minutes). This gravy will be thick at first but will loosen as it cooks with the veggies.
Step 5: Slow Cook to Tender Perfection
Pour the thickened gravy over the beef and vegetables in the crock pot. Add the bay leaf, stir gently, and cover. Cook on HIGH for 4 to 6 hours, or LOW for 8 to 10 hours. You’ll know it’s done when the beef is tender and the veggies are perfectly soft but not falling apart. Discard the bay leaf before serving, then season with salt and pepper to taste.
Top Tip
From my experience making this stew numerous times, a few small tips can really elevate your results and make the process smoother. These are little things I picked up along the way that saved me from common hiccups.
- Sear, don’t sweat it: Don’t rush browning the beef. Let it caramelize undisturbed to build flavor, but avoid cooking it through—slow cooking finishes the job nicely.
- Whisk the gravy well: When you add flour, expect lumps at first—keep whisking over heat until smooth and thickened to avoid any chalky texture.
- Submerge cut potatoes: If prepping early, soak potatoes in water to prevent browning. This little step makes your stew look and taste fresher.
- Layer flavors thoughtfully: Add vegetables after searing the beef, so they cook in all that tasty cooking liquid instead of steaming alone.
How to Serve Easy Crock Pot Beef Stew Recipe
Garnishes
I love to finish my stew with a sprinkle of freshly chopped parsley or thyme leaves for a burst of freshness and color. Sometimes, a dollop of sour cream adds a lovely creamy contrast that I can’t resist.
Side Dishes
Crusty artisan bread is my top pick for soaking up all that luscious stew gravy. You might also enjoy serving it alongside steamed green beans or a simple side salad to brighten the plate.
Creative Ways to Present
For special dinners, I’ve served this stew in hollowed-out rustic bread bowls which instantly win you compliments. Using vintage mismatched bowls gives the meal a warm, cozy vibe that's perfect for holiday gatherings or comfort food Fridays.
Make Ahead and Storage
Storing Leftovers
Leftover stew stores beautifully in an airtight container in the refrigerator for up to 3 days. I usually divide it into smaller portions so I can grab a quick meal later without thawing a huge batch.
Freezing
Freezing this stew works great if you remove the potatoes first — I find they get mushy after freezing. Freeze the beef and veggies in airtight freezer-safe containers or heavy-duty bags for up to 3 months. Thaw overnight in the fridge and reheat gently.
Reheating
Reheat leftovers on the stove over low-medium heat to keep the beef tender and prevent the vegetables from breaking down too much. Stir occasionally and add a splash of broth or water if it looks too thick.
Frequently Asked Questions:
Chuck roast is ideal due to its marbling and tenderness when slow cooked. However, you can substitute with other stew beef or brisket, but expect slightly different textures and cook times.
No worries! You can substitute with low sodium beef broth. The consommé adds a richer flavor, but broth works well and keeps the recipe accessible.
Absolutely! You can chop vegetables and beef the day before and even sear the meat in advance. Assembling everything in the crock pot insert and refrigerating overnight makes for a hassle-free next day cooking.
Make sure to properly thicken the gravy on the stovetop before adding it to the crock pot, and avoid lifting the slow cooker lid during cooking. Also, the flour and gravy mixture gets absorbed into the vegetables, so be patient and let it cook low and slow.
Final Thoughts
This Easy Crock Pot Beef Stew Recipe is a staple I cherish — it’s that perfect combination of straightforward and soul-warming. When life gets hectic, I find comfort in coming home to the rich smells of this stew simmering away. I’m confident once you try making it, you’ll appreciate its no-fuss prep and ultimate comfort factor as much as I do. So go ahead, grab your crock pot and give it a whirl; your future self will thank you!
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Easy Crock Pot Beef Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
A hearty and comforting Crock Pot beef stew made with tender chunks of beef chuck roast, potatoes, carrots, celery, onions, and a savory tomato-based gravy. Slow-cooked to perfection, this classic stew is perfect for a cozy meal and can be prepped ahead or frozen for convenience.
Ingredients
Beef Stew
- 1 tablespoon vegetable oil
- 2 pounds boneless beef chuck roast, cut into bite size pieces
- 1 teaspoon salt
- ½ teaspoon pepper
- 4-5 medium red potatoes, chopped (about 1 pound)
- 4 medium carrots, peeled and sliced
- 4 stalks celery, sliced thick (¼”–½”)
- 1 large onion, chopped
- 4-6 garlic cloves, minced
- 1 bay leaf
Beef Gravy Broth
- 1 14 oz. can crushed tomatoes
- 1 10.5 oz. can beef consommé
- 1 15 oz. can low sodium beef broth
- 2 tablespoons low sodium soy sauce
- 1 tablespoon Dijon mustard
- ⅓ cup all-purpose flour
- 2 teaspoons beef bouillon
- 1 ½ teaspoons sugar
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
Instructions
- Prepare and Season Beef: Chop the beef into bite-sized pieces. Toss the beef with 1 teaspoon salt and ½ teaspoon pepper on a cutting board to evenly season.
- Sear the Beef: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add half the beef to the hot skillet undisturbed for about 2 minutes to sear one side, then stir and continue cooking until browned all over but not fully cooked. Transfer to a 6-quart or larger slow cooker. Repeat with remaining beef.
- Add Vegetables: Add chopped potatoes, carrots, celery, onion, and minced garlic to the slow cooker with the beef and toss to combine.
- Make Gravy Broth: In the now empty skillet, wipe out excess grease but keep brown bits. Add crushed tomatoes, beef consommé, beef broth, soy sauce, Dijon mustard, flour, beef bouillon, sugar, cumin, paprika, oregano, and thyme. Whisk while bringing to a boil, then reduce to a simmer. Continue whisking until the gravy thickens to a thick consistency.
- Combine and Cook: Pour the thickened gravy into the slow cooker over beef and vegetables. Add the bay leaf and toss to combine. The gravy will thin during cooking as vegetables release moisture.
- Slow Cook: Cook on HIGH for 6 hours or LOW for 10 hours until beef and vegetables are very tender. Discard bay leaf and adjust seasoning with salt and pepper to taste before serving.
Notes
- Watch the recipe video at the top of the post for visual guidance.
- Beef consommé can be substituted with low sodium beef broth if unavailable.
- Pre-cutting vegetables the night before saves time. Store potatoes submerged in water in the refrigerator to prevent browning.
- Beef can be chopped and seared a day in advance; cool completely before refrigerating.
- You can mix the gravy ingredients ahead and store in an airtight container.
- Assembling the stew completely in the slow cooker insert and refrigerating can simplify mealtime but may require additional cooking time and broth.
- Avoid freezing stew with potatoes to prevent mushy texture; remove potatoes before freezing or freeze without them.
- To freeze, cool stew completely, package airtight, and freeze up to 3 months. Thaw overnight and reheat gently.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
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