Beef Stew Crockpot

It’s the type of meal that makes your kitchen smell amazing and your evening feel a little slower. Perfect for chilly nights, busy weekdays or those “I just want a bowl of something cozy and comforting” kind of days.

For more cozy recipes try our Italian Penicillin Soup or Zuppa Toscana Soup.

• Comfort Food Classic: Deep, rich flavors that warm you right through.
• Effortless: Toss everything in the slow cooker (plus searing time for extra flavor) and let it do the work.
• Tender Perfection: Slow cooking breaks down the beef into fork-tender bites.
• Great for Leftovers: It tastes even better the next day.
• Family Favorite: A complete meal in one pot: meat, veggies and all.

This hearty slow cooker recipe comes together with simple, wholesome ingredients that simmer into a rich, comforting meal.

See the recipe card below for the exact quantities of each ingredient.

• Beef Chuck Roast: The perfect cut for slow cooking.
• Beef Broth: Forms the base of the stew, adding body and richness.
• Red Potatoes & Carrots: Hearty vegetables that hold up beautifully in the slow cooker.
• Red Wine: A splash of dry wine enhances the flavor (optional but highly recommended).
• Tomato Paste: Brings color and richness to the broth.
• Worcestershire Sauce: Adds a subtle tang and umami depth.
• Gluten Free Flour: Used to thicken the stew broth after cooking (can use regular flour).

A slow cooker, measuring cups and spoons, spouted measuring cup and a large skillet is all you need to make this tender stew recipe.

• No Wine: Swap in extra beef broth or a splash of balsamic vinegar for depth.
• Vegetable Boost: Add celery or parsnips for more texture.
• Herb Swap: Fresh rosemary or parsley work beautifully if you’re out of thyme.
• Protein Change: Try lamb stew meat or even venison for a twist.

Check out how quick and easy it was to make this easy recipe.

Heat a large skillet over medium high heat and add 2 teaspoon oil and butter at time, work in batches and lightly sear the meat on all sides (I find it saves time to use bigger chunks and allow them to rest then cut into bite-sized pieces, but you can do that in reverse).

Once complete with all the meat, transfer to a large Crock Pot.

Add in all remaining ingredients except for the flour and peas, stir to mix well.

Cover and cook on LOW for 8 hours (high for 4-5).

To thicken, transfer about ½ cup of the broth to a spouted measuring cup and whisk in the flour. Then pour it back into the slow cooker and cook for an additional 15 minutes but on HIGH.

When ready to serve add in the peas and stir to combine. They will warm up very quickly and start to soften.

Hint: Browning the beef adds incredible depth to your stew, don’t skip it if you can!

• Don’t Rush: The low-and-slow method is what makes this stew melt-in-your-mouth tender.
• Cut Evenly: Uniform pieces of potatoes and carrots ensure everything cooks evenly.
• Thicken Last: Wait until the end to add flour or a cornstarch slurry for the perfect consistency.

If you love this beef stew recipe you must try our Slow Cooker Pot Roast recipe.

Pot Roast Slow Cooker Recipe

Mushroom Soup Without Cream

Reverse Sear Beef Tenderloin

Coconut Milk Curry Lentils

• Refrigerator: Store cooled stew in an airtight container for 3-4 days.
• Freezer: Transfer cooled portions to freezer-safe bags or containers for up to 3 months.
• Reheating: Warm gently on the stovetop or in the microwave, adding a splash of broth.

• Sides: Maple Brussel Sprouts, Sauteed Green Beans, Cornbread or Honey and Brown Sugar Carrots.

Yes! Simmer everything in a large Dutch oven, covered, over low heat for 2-3 hours, stirring occasionally.

Only if you prefer a thicker texture. It’s delicious as-is, but a little flour or cornstarch gives it that traditional, hearty feel.

Yes, sear the meat and prep the veggies, then store them in the fridge overnight. In the morning, add everything to your slow cooker and turn it on.

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