Crock Pot Beef Stew

overhead close up view of beef stew in slow cooker

4.76 from 260 votes

This cozy crockpot beef stew is packed with tender beef, hearty veggies, and a rich, flavorful gravy that tastes like pure comfort in a bowl. It’s the perfect stress-free dinner to prep in the morning and enjoy with your family after a long day!

Prep Time30

Cook Time8

Total Time8 30

Course: Main Course

Cuisine: American

Difficulty: Easy

Servings: servings

Calories: 385kcal

Author: Nora from Savory Nothings

Equipment

5-6 Quart Slow Cooker

Ingredients

For the meat

2 tablespoons oil
1.5 pounds beef stewing meat in chunks
1-2 teaspoons salt or less, depending on what kind of stock you're using
black pepper to taste
2 tablespoons flour

For the gravy

2 medium yellow onions cut into wedges (about 2 cups)
2 cloves garlic sliced
2 teaspoons Italian seasoning
4 tablespoons tomato paste
¼ cup red wine OR use more broth
2 cups beef broth
2 tablespoons Worcestershire sauce
1 tablespoon maple syrup

For the vegetables

3 large waxy potatoes peeled and cut into chunks
4 large carrots peeled, ends trimmed and cut into chunks
4 large celery sticks trimmed and thickly sliced
½ pound brown mushrooms cleaned and quartered
½ cup frozen peas no need to defrost

Instructions

Brown meat: Heat 2 tablespoons oil in a large and deep skillet over medium-high heat. Add 1.5 pounds beef stewing meat (cubed), season with 1-2 teaspoons salt and black pepper and stir. Sprinkle 2 tablespoons flour over the meat and stir well. Cook until the beef is browned on all sides (do not stir too much, or the beef will not brown properly). Remove to a 5-6 quart slow cooker.
Cook onions: Put the skillet back over medium high heat. If needed, add a little more oil. Cook 2 medium yellow onions (cut into wedges) and 2 cloves garlic (sliced) until starting to soften. Stir in 2 teaspoons Italian seasoning and 4 tablespoons tomato paste and cook, stirring constantly, until herbs are fragrant, about 1 minute.
Deglaze pan: Pour ¼ cup red wine (or broth) into pan, scratching any browned bits off the bottom. Cook until thickened, about 1 minute. Stir in 2 cups beef broth, 2 tablespoons Worcestershire sauce and 1 tablespoon maple syrup. Bring to a boil (this will help stew start cooking faster once in the crock), then switch off the heat.
Transfer to the slow cooker: On top of meat, place 3 large waxy potatoes (peeled and diced), 4 large carrots (peeled and sliced), 4 large celery sticks (sliced) and ½ pound brown mushrooms (sliced). Very carefully (!) pour hot liquid from skillet into crockpot, making sure liquid runs down all the way to bottom and underneath meat (stir a little if needed).
Cook: Cook stew on LOW for 8 hours or on HIGH for 4 hours. 10 minutes before cooking time is over, stir in ½ cup frozen peas. Check for seasoning and adjust if needed. Either finish cooking with lid open (for a thicker stew) OR closed if you want it soupier. Serve hot.

Video

Notes

Ingredient notes

Beef: Use chuck roast or similar slow cooking cuts for tender results.
Red wine: Replace with broth or balsamic vinegar if preferred.
Potatoes: Waxy varieties hold shape best; Yukon Golds work too.
Maple syrup: Adds depth, not sweetness - replace with brown sugar or honey; or skip.
Seasoning: Add fresh thyme or bay leaves for extra flavor if you have them.

Recipe tips

Brown meat: Essential for flavor and thickening - don’t skip this step!
Cut veggies evenly: Keeps cooking times consistent; aim for rustic, chunky pieces.
Layer in the crockpot: Meat on the bottom, veggies on top, gravy poured throughout.
Gravy thickness: Leave the lid off in the last 10 minutes or add a cornstarch slurry.
Liquid balance: Stick to recipe amounts - slow cookers naturally increase liquid.

Storage tips

Make ahead: Prep meat, veggies, and gravy the night before; refrigerate separately. Assemble and slow cook in morning, with first 30 minutes on HIGH if possible.
Leftovers: Store in the fridge for up to 3 days; reheat gently to 165°F with extra broth if needed.
Freezing: Cool completely, portion, and freeze for up to 3 months; thaw overnight before reheating.

Nutrition