Crock Pot Beef Stew

Tender, juicy stew meat with potatoes and carrots make this the best Crock Pot Beef Stew! This stew is rich, chunky and hearty. Perfect for curling up with on a cold winter night. Throw it in your slow cooker for a quick and easy dinner today!

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Crock Pot dinner recipes are the way to my heart. Especially when they are dump and go recipes I can easily throw in the slow cooker in the morning and come home to dinner ready!

Nights are a little hectic around here and I bet you might feel the same way. You’ll love knowing you have this slower cooker beef stew in the crock pot for an easy dinner, especially on cold winter nights. I mean, what’s not to love about a rich and savory stew with tender beef and chunky vegetables? Crock pot beef stew is just so yummy!

Why We Love this Easy Recipe!

• It’s so easy to make! That’s right, it’s a dump and go recipe you can have prepped in about 10 minutes. Perfect for throwing in the slow cooker during busy mornings.
• Pantry staples are the key to making this easy slow cooker beef stew. I bet you have most if not all the ingredients on hand.
• This crock pot stew is hearty and filling. Pair it with a crusty bread or cheddar biscuits for the ultimate meal.

Recipe Ingredients

• Stew meat – Cut the meat it into 1 inch pieces. You can use pre-cut stew meat from the grocery store or buy chuck steak and cut it yourself.
• Flour – Use all-purpose flour to help thicken the broth and make that classic, hearty stew broth we all know and love.
• Salt and black pepper – Adjust to taste. A little bit of these seasonings will bring out the flavors in this delicious crock pot beef stew.
• Minced garlic – Grab the pre-minced jar of garlic at the grocery store so you have it handy in your fridge!
• Paprika – I mix it up with smoked paprika sometimes!
• Worcestershire sauce – A little splash of this gives this crockpot beef stew that zip and flavor.
• Beef broth – I always use low-sodium broths so that I can more easily control the salt content.
• Tomato sauce – A little tomato sauce adds just a hint of tomato flavor, but not too much.
• Yellow onion – Peel and chop yellow onion to add to the best beef stew. My secret is to buy pre-diced frozen yellow onion and keep it in the freezer so I never have to chop my onions!
• Potatoes – My favorite type of potato to use is a Yukon Gold Potato. You can also use a red potato, but do not use a russet potato as it will break down when cooking this long.
• Carrots – Peel and slice these into evenly sized pieces.

Substitutes

• Wine – To make the flavor more complex, consider adding a cup of hearty red wine for a cup of the beef broth. Great wines to choose from are Cabernet Sauvignon or Merlot which are both a dry red wine.
• Peas – Add peas to the stew during the last 30 minutes of cooking.
• Mushrooms – Love mushrooms? Add some sliced mushrooms to the stew for extra flavor.

How to Make Crock Pot Beef Stew Recipe

For this recipe, all of the work happens in the morning – once you’ve prepped the ingredients you just leave it and serve it after it’s simmered all day!

Dice the stew meat cut into 1″ pieces and then combine the ingredients together in a large ziplock bag. Add the stew meat, close the bag, and shake it to coat the beef evenly. Place the floured beef in the slow cooker.

Once the prepared stew meat is in the slow cooker, all you do is add the rest of the ingredients! Pour in the broth, add the veggies, and then you’re good to go

Stir it all together, cover the crock pot with the lid and simmer your stew on low for eight to ten hours. When it’s time for dinner, give the stew a stir and ladle into bowls. That’s it! Easiest beef stew ever.

FAQs

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for 3-4 days.

If you’d like to freeze the beef stew place it in a freezer safe container with about 1” of head space for expansion. It will keep for up to four months in the freezer.

I love recipes that don’t require me to use the oven or the stove-top. It’s easy to clean, and is the best set and forget recipe ever.

More Crock Pot Recipes

• Another cozy and hearty slow cooker soup recipe is my white chicken chili. It has a spicy kick and I like to serve it with all the toppings!
• My meat and potatoes family loves BBQ brisket and during the winter I use my crock pot to make it – it’s so tender!
• Creamy Tortellini Soup is a super easy soup recipe you can make in the crock pot!
• Crock pot chicken teriyaki is always a hit when I make it! It’s so simple to make.
• Want even more ideas? I wrote a post with 62 of the Best Crock Pot Recipes all in one place – you’ll want to try them all!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

 

4.89 from 172 votes

Crock Pot Beef Stew Recipe

Tender, juicy stew meat with potatoes and carrots make this crock pot beef stew rich, chunky and hearty. Perfect for curling up with on a cold winter night.

Prep:15 minutes mins

Cook:8 hours hrs

Total:8 hours hrs 15 minutes mins

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6

servings

Ingredients

• ▢ 2 pounds beef stew meat cut into 1 in cubes
• ▢ ¼ cup all purpose flour
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon pepper
• ▢ 3 cloves garlic minced
• ▢ 1 teaspoon paprika
• ▢ 2 Tablespoons Worcestershire sauce
• ▢ 2 ½ cup beef broth
• ▢ 8 ounces tomato sauce
• ▢ 1 yellow onion diced
• ▢ 3 Yukon gold or red potatoes peeled and diced
• ▢ 4 carrots peeled and sliced

Instructions

• In a gallon size zip lock bag mix together flour, salt and pepper. Dump in the meat and shake until coated. Place in crock pot.
• Stir in the rest of the ingredients.
• Cover and cook on low for 8-10 hours.

Tips

• Minced garlic – Grab the pre-minced jar of garlic at the grocery store so you have it handy in your fridge!
• Paprika – I mix it up with smoked paprika sometimes!
• Beef broth – I always use low-sodium broths!
• Diced yellow onion – My secret is to buy pre-diced frozen yellow onion and keep it in the freezer so I never have to chop my onions!
• Diced potatoes – My favorite type of potato to use is a Yukon Gold Potato. You can also use a red potato, but do not use a russet potato as it will break down when cooking this long.

DO I HAVE TO BROWN THE BEEF FIRST?

For this recipe, you don’t have to brown the beef before you put it in the slow cooker. Of course, you can if you want to but I’ve tried it both ways and I really can’t tell the difference so I skip that step. I’m all about easy in the kitchen!

CAN I COOK THE STEW ON HIGH IN THE CROCK POT?

I prefer to cook this stew on low because the beef gets really nice and tender. I haven’t tested it using the higher setting, but if you try it I recommend cooking it high for four to five hours. You know when the beef is done when you can easily pull a piece apart with a fork. It’s shouldn’t be chewy – it should be nice and tender!

Nutrition Information

Calories: 340.5kcal (17%), Carbohydrates: 26.79g (9%), Protein: 39.25g (79%), Fat: 8.12g (12%), Saturated Fat: 2.76g (17%), Cholesterol: 93.74mg (31%), Sodium: 1137.91mg (49%), Potassium: 1350.39mg (39%), Fiber: 4.98g (21%), Sugar: 4.95g (6%), Vitamin A: 7121.63IU (142%), Vitamin C: 19.75mg (24%), Calcium: 98.01mg (10%), Iron: 7.89mg (44%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.