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Crockpot Easy Beef Stew Recipe

This slow cooker beef stew is rich, cozy, and super simple. You’ll get tender beef, soft potatoes, and a thick, flavorful broth with minimal prep.
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Prep Time 15 minutes
Cook Time 4 hours
Course Main Course
Servings 6

Ingredients
  

  • 2 lbs beef chuck, cut into 1.5-inch cubes
  • 3 tbsp all-purpose flour (for coating)
  • 1 tbsp salt (plus more to taste)
  • 1/2 tbsp black pepper
  • 1 tbsp paprika (optional)
  • 2 tbsp olive oil (optional but recommended for browning)
  • 1 large onion, chopped
  • 4 Carrots, peeled and sliced
  • 3 celery stalks, sliced (optional)
  • 4 medium potatoes, peeled and cubed (Yukon gold or russet)
  • 3 cloves garlic, minced
  • 3 Cups beef broth
  • 2 tbsp tomato paste (or 1/3 cup tomato sauce)
  • 2 tbsp Worcestershire sauce
  • 1 tbsp dried thyme
  • 1 tbsp dried rosemary (or Italian seasoning)
  • 2 bay leaves

Instructions
 

  • Step 1: Prep and coat the beef

    Pat the beef dry (helps browning).
    In a bowl, mix flour, salt, pepper, and paprika.
    Toss beef cubes in the flour mix until lightly coated.

    Step 2: Brown the beef (optional, but boosts flavor)

    Heat oil in a pan over medium-high heat.
    Brown beef in batches (2–3 minutes per side).
    Transfer browned beef to the slow cooker.
    If you’re short on time, you can skip browning—still tasty, just less deep flavor.

    Step 3: Add everything to the crockpot

    To the slow cooker, add:
    onion, carrots, celery (if using), potatoes, garlic
    beef broth, tomato paste, Worcestershire
    thyme, rosemary, bay leaves
    Stir gently to combine.

    Step 4: Slow cook

    LOW: 8 hours
    HIGH: 4–5 hoursCook until beef is tender and potatoes are soft.

    Step 5: Thicken the stew

    Remove bay leaves.
    Mix cornstarch + water to make a slurry.
    Stir it into the stew.
    Cook 15–25 minutes on HIGH until thickened.

    Step 6: Finish and serve

    Taste and adjust salt/pepper.
    Stir in peas (if using) and let them warm for 5 minutes.
    Garnish with parsley.
    Serve with crusty bread, buttered rolls, or over mashed potatoes/rice.

Notes

  • Use chuck roast: it becomes tender and flavorful after slow cooking.
  • Cut pieces evenly so everything cooks the same.
  • Don’t add thickener at the start: it can get gummy; thicken at the end.
  • For deeper flavor, add 1/2 cup red wine in place of 1/2 cup broth.