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Cozy Crockpot Beef Stew – Easy Homemade Recipe in 6 Steps

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This crockpot beef stew is the ultimate comfort food for cold nights. With tender beef, soft vegetables, and a rich, savory broth, it’s a set-it-and-forget-it meal that delivers deep flavor with minimal effort.

Ingredients

Scale
  • 2 to 2.5 pounds beef chuck roast, cut into 1.5-inch cubes
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 4 medium carrots, peeled and cut into 1-inch chunks
  • 3 stalks celery, sliced
  • 1.5 pounds Yukon Gold potatoes, cut into 1-inch cubes
  • 3 cups low-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper to taste
  • 1 cup frozen peas
  • Fresh parsley for garnish (optional)

Instructions

  1. Prep the beef: Pat the chuck roast cubes dry with paper towels. In a large bowl, toss the beef with the flour, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
  2. Sear the beef: Heat the olive oil in a large skillet over medium-high heat. Working in batches, add the beef cubes in a single layer. Let them sit without moving for 2 to 3 minutes until a deep golden crust forms. Flip and sear the other sides. Transfer the seared beef to the crockpot. Do not wash the skillet.
  3. Sauté the aromatics: Reduce the heat to medium and add the diced onion to the same skillet. Cook for 3 to 4 minutes, stirring occasionally, until softened and starting to brown. Add the minced garlic and cook for 30 seconds more until fragrant. Scrape into the crockpot with the beef.
  4. Deglaze the pan: Pour about 1/2 cup of the beef broth into the hot skillet. Use a wooden spoon to scrape up the browned bits from the bottom. Pour this liquid into the crockpot.
  5. Layer everything in the crockpot: Add the carrots, celery, and potatoes to the crockpot on top of the beef and onions. In a small bowl, whisk together the remaining beef broth, tomato paste, Worcestershire sauce, and dried thyme. Pour this over everything. Nestle the bay leaves into the liquid.
  6. Cook low and slow: Cover the crockpot and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the beef is fork-tender and the vegetables are soft. About 15 minutes before serving, stir in the frozen peas. Remove the bay leaves, taste the broth, and add more salt and pepper if needed. Serve hot, garnished with fresh parsley if desired.

Notes

For a thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in at the end, cooking on HIGH for 10 minutes. This stew tastes even better the next day as flavors meld. For a gluten-free version, skip the flour and thicken with cornstarch slurry. For a low-carb version, replace potatoes with cauliflower or turnips.

Nutrition

Keywords: crockpot beef stew, slow cooker beef stew, easy beef stew, homemade beef stew, comfort food, winter recipe

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