Hearty Crockpot Beef Stew

Here is my favorite crockpot beef stew recipe, with tender chunks of beef, hearty vegetables, and a rich, savory broth that simmers all day while you go about your business.

This beef stew is perfect for those busy weeknights when you want a home-cooked meal without all the fuss. I just toss everything in the crockpot in the morning, and by dinner time, the whole house smells amazing and everyone’s ready to dig in.

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What Kind of Beef Should I Use?

For crockpot beef stew, you’ll want to pick up a tougher cut of meat that benefits from slow cooking. Chuck roast is probably your best bet – it has enough marbling to stay juicy and becomes incredibly tender after hours in the crockpot. You might also see packages labeled as “stew meat” at the grocery store, which is usually pre-cut chuck or round, and that works perfectly fine too. If you’re buying a whole roast to cube yourself, aim for pieces that are about 1 to 1.5 inches – this size holds up well during the long cooking time without falling apart too much. Just make sure to trim off any large chunks of fat before cubing, though a little marbling throughout is actually a good thing.

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Options for Substitutions

This stew is pretty forgiving when it comes to swapping ingredients around:

• Stew beef: Chuck roast cut into chunks works great here, or you can use bottom round or even short ribs if you want extra richness. Just stick with tougher cuts that benefit from slow cooking.
• Yukon gold potatoes: Red potatoes or russets are fine substitutes. If using russets, cut them a bit larger since they tend to fall apart more easily during cooking.
• Beef broth: You can use chicken broth if that’s what you have, though the flavor won’t be quite as rich. Add an extra teaspoon of beef bouillon to boost the beefy taste.
• Fresh garlic powder: If you prefer fresh garlic, use about 4-5 cloves minced instead of the powder. Add it when you’re prepping the other vegetables.
• Frozen peas: Green beans, corn, or even diced celery work well here. You can also skip them altogether if you’re not a pea person.
• Cornstarch: For thickening, you can use flour instead – just double the amount to 6 tablespoons mixed with water. Alternatively, a few tablespoons of instant mashed potato flakes will do the trick.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with crockpot beef stew is cutting the meat into pieces that are too small, which causes them to dry out and become tough during the long cooking time – aim for 1.5 to 2-inch cubes so the beef stays tender and juicy.

Another common error is adding the potatoes and carrots at the beginning, which can turn them into mush by the time the stew is done, so consider adding them during the last 2-3 hours of cooking for better texture.

Don’t skip browning the beef before adding it to the crockpot if you have time – this extra step creates a deeper flavor and richer color in your final stew.

When it comes to thickening with cornstarch, mix it thoroughly with cold water before stirring it in during the last 30 minutes, and make sure the stew comes to a simmer so the cornstarch can activate properly without leaving a chalky taste.

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What to Serve With Beef Stew?

A warm slice of buttery bread or a crusty dinner roll is perfect for soaking up all that rich, savory broth from your beef stew. I love serving this with homemade biscuits or cornbread on the side, which adds a slightly sweet contrast to the hearty meat and vegetables. If you want to keep things simple, just grab some French bread from the bakery and warm it up in the oven for a few minutes. You could also serve the stew over egg noodles or mashed potatoes if you’re feeding a crowd and want to stretch it further.

Storage Instructions

Store: This beef stew actually tastes even better the next day after all the flavors have had time to meld together. Keep it in an airtight container in the fridge for up to 4 days. It’s perfect for easy weeknight dinners when you don’t feel like cooking from scratch.

Freeze: Beef stew is one of those recipes that freezes really well, making it great for meal prep. Let it cool completely, then portion it into freezer-safe containers or bags and freeze for up to 3 months. Just leave a little room at the top since it expands when frozen.

Reheat: Warm up your stew on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions in 2-minute intervals, stirring in between. If it seems too thick after reheating, just add a splash of beef broth to loosen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2350
• Protein: 170-200 g
• Fat: 55-70 g
• Carbohydrates: 195-220 g

Ingredients

For the stew:

• 2 cups beef broth
• 2 lb stew beef, cut into cubes
• 1 tbsp garlic powder
• 1 tsp black pepper, freshly cracked
• 1 tsp salt
• 1 tbsp beef bouillon
• 1 tbsp worcestershire sauce
• 1 1/2 lb yukon gold potatoes, chopped
• 2 cups carrots, sliced
• 1 large yellow onion, cut into slices
• 1 cup frozen green peas

For the thickener:

• 3 tbsp cornstarch
• 3 tbsp water

Step 1: Prepare the Beef and Seasonings

• 2 cups beef broth
• 2 lb stew beef, cut into cubes
• 1 tbsp garlic powder
• 1 tsp black pepper, freshly cracked
• 1 tsp salt
• 1 tbsp beef bouillon
• 1 tbsp Worcestershire sauce

Pour the beef broth into the crockpot and add the cubed stew beef.

Sprinkle the beef with garlic powder, freshly cracked black pepper, salt, beef bouillon, and Worcestershire sauce.

This step ensures that the meat is well-seasoned and forms the flavorful base of the stew.

Step 2: Add Vegetables

• 1 1/2 lb Yukon Gold potatoes, chopped
• 2 cups carrots, sliced
• 1 large yellow onion, cut into slices

Layer the chopped Yukon Gold potatoes, sliced carrots, and sliced yellow onion on top of the seasoned beef within the crockpot.

Distributing the vegetables above the beef allows them to steam and absorb flavor as they cook.

Step 3: Slow Cook the Stew

Place the lid on your crockpot and set it to cook for 4-6 hours on high, or 6-8 hours on low, until the beef is fork-tender and the vegetables are soft.

This slow cooking process allows all the flavors to meld beautifully.

I recommend checking for tenderness at the lower end of the cooking window if your crockpot runs hot.

Step 4: Add Peas and Thicken the Stew

• 1 cup frozen green peas
• 3 tbsp cornstarch
• 3 tbsp water

Once the stew is fully cooked, add the frozen green peas directly into the crockpot and stir them in.

Next, make a slurry by whisking the cornstarch and water together in a bowl until smooth, then slowly pour the slurry into the crockpot, stirring constantly to ensure even thickening.

Step 5: Finish Thickening and Serve

Replace the lid and turn the crockpot to high heat.

Let it cook for an additional 10 minutes, stirring occasionally, until the stew is thickened to your desired consistency.

Serve immediately while hot!

To make the dish even more delicious, I like to garnish with a sprinkle of fresh herbs if I have any on hand.

Hearty Crockpot Beef Stew

Delicious Hearty Crockpot Beef Stew recipe with step-by-step instructions.

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Prep Time 2 hours hrs 5 minutes mins

Cook Time 4 hours hrs 12 minutes mins

Total Time 6 hours hrs 17 minutes mins

Servings 4

Calories 2225 kcal

Ingredients

  

For the stew:

• 2 cups beef broth
• 2 lb stew beef, cut into cubes
• 1 tbsp garlic powder
• 1 tsp black pepper, freshly cracked
• 1 tsp salt
• 1 tbsp beef bouillon
• 1 tbsp Worcestershire sauce
• 1 1/2 lb Yukon Gold potatoes, chopped
• 2 cups carrots, sliced
• 1 large yellow onion, cut into slices
• 1 cup frozen green peas

For the thickener:

• 3 tbsp cornstarch
• 3 tbsp water

Instructions

 

• Pour the beef broth into the crockpot and add the cubed stew beef. Sprinkle the beef with garlic powder, freshly cracked black pepper, salt, beef bouillon, and Worcestershire sauce. This step ensures that the meat is well-seasoned and forms the flavorful base of the stew.
• Layer the chopped Yukon Gold potatoes, sliced carrots, and sliced yellow onion on top of the seasoned beef within the crockpot. Distributing the vegetables above the beef allows them to steam and absorb flavor as they cook.
• Place the lid on your crockpot and set it to cook for 4-6 hours on high, or 6-8 hours on low, until the beef is fork-tender and the vegetables are soft. This slow cooking process allows all the flavors to meld beautifully. I recommend checking for tenderness at the lower end of the cooking window if your crockpot runs hot.
• Once the stew is fully cooked, add the frozen green peas directly into the crockpot and stir them in. Next, make a slurry by whisking the cornstarch and water together in a bowl until smooth, then slowly pour the slurry into the crockpot, stirring constantly to ensure even thickening.
• Replace the lid and turn the crockpot to high heat. Let it cook for an additional 10 minutes, stirring occasionally, until the stew is thickened to your desired consistency. Serve immediately while hot! To make the dish even more delicious, I like to garnish with a sprinkle of fresh herbs if I have any on hand.