This easy crockpot beef stew recipe has the most tender cuts of beef and flavorful vegetables like carrots, potatoes, and peas, all smothered in a rich and hearty beef gravy. It only takes 10 minutes to prep, making it a simple weeknight meal option!
Why You’ll Love This Crockpot Beef Stew Recipe
You’re going to love how simple this recipe is. Here are the main reasons why it’s a favorite in our book!
- Easy 10 Minute Prep: Basically, the only prep work that you need to do is to cut the vegetables. There’s no need to sear the beef either. Once your veggies are prepped you just toss it all into the slow cooker and step away! Sometimes we will cut them and store them in the fridge overnight so morning prep is even easier!
- Family Friendly: When it comes to American classic dinners, beef stew is one of the most well loved and enjoyed from kids to adults. Just don’t forget the warm soft rolls to soak up all that savory gravy and the whole family will dive in!
- Affordable: There are no expensive cuts of beef or fancy ingredients here. Beef stew pieces are usually pretty inexpensive, as are potatoes and carrots. You don’t even need any sides, it’s a one pot dinner with the main dish and side all in one.
- Travels Well: This is also a great hearty dish to take to a party or potluck during the colder months. It travels easily in crockpot and all you need are bowls and spoons to serve it up!
If you love crockpot beef stew, we bet you will also love these amazing Crockpot Beef Tips!
Recipe Ingredients
Most of the ingredients you need are probably already in your pantry! For the full ingredient amounts and directions, scroll to the printable recipe card at the bottom of this post.
- Beef Broth: Try to use low-sodium beef broth so that you can control the salt level.
- Cubed Stew Beef: Easy to find in the grocery store and it’s super affordable! A great way to eat beef on a budget. It may be labeled as cubed chuck roast or stew meat.
- Seasonings: Garlic powder, salt and freshly cracked black pepper.
- Beef Bouillon: This will deepen the flavor of the beef gravy. We used Better Than Bouillon, but you could also use granulated beef bouillon.
- Worcestershire Sauce: Adds a savory depth of flavor.
- Potatoes: We used Yukon gold potatoes as their buttery texture works perfectly, but you can also use red potatoes.
- Yellow Onion
- Sliced Carrots: Whole carrots have more flavor, but baby carrots can also be used.
- Sweet Peas: We like to add frozen peas. They add a little sweetness and pop of color to the stew.
- Cornstarch & Water: To make a slurry that will thicken the soup.
How To Make Beef Stew in Crockpot
Honestly, the steps to make this recipe are so simple! You’ll have this recipe down in no time.
First, add the broth and beef to the Crockpot. Then add the seasonings and toss to coat the beef.
Next, add the vegetables on top. Just the carrots and potatoes for now. You will add the peas later on.
Now set it and forget it! Let the slow cooker do the work from here!
Then add the peas. When the beef is cooked, it’s time to add the peas.
Thicken the stew by making a slurry. Finally, if you’d like to thicken the stew, you can make a slurry. Do this by mixing the water and cornstarch and then stirring into the stew. The beef stew will start to thicken once it’s on high heat and it begins to simmer.
Tips for Success
Here are a few things to keep in mind when making this Crockpot Beef Stew.
- Sear the beef beforehand. To deepen the flavor of the beef, you can sear the beef in the skillet before adding it to your crockpot. This is not necessary but will add an extra depth of flavor to your stew.
- Add more flavor! Add ¼ cup of red wine (or unsweetened black coffee!) for a more intense gravy flavor.
- Stick with the less expensive meat cuts. Stew meat is a less expensive cut of meat, it needs time to cook and get tender. If you use leaner cuts of meat they tend to get tougher as they cook. This is a good excuse to buy the more affordable beef!
- Put the vegetables on top of the beef. We put the vegetables on top of the meat because this helps them to not overcook too much.
- Choose the low and slow method. We highly recommend going with the low setting for a longer cooking time for the most tender beef.
How To Thicken Beef Stew In Crockpot
There are a quite a few options to thicken beef stew! We chose the cornstarch method, but we have broken down all the most popular options below:
- Cornstarch: This method is quick, easy and gluten free. Using water or beef broth and cornstarch, whisk the two together to create a cornstarch slurry and pour into your stew. Give it a good stir and let stew cook for 10 minutes, until thickened.
- Flour: If using flour, you’ll have to double the amount and cook the stew for longer to thicken. For example, if the recipe calls for one tablespoon of cornstarch, use two tablespoons of all-purpose flour. Whisk together flour and broth/water until smooth and then pour into your stew. Give it a good stir and let stew cook for 30 minutes, or until thickened.
- Gravy Packets: You can also thicken beef stew with gravy packets. I don’t recommend this option as it is easy to over salt your stew with gravy packets. However, if that is all that you have on hand, we highly recommend skipping the beef bouillon. Mix your gravy packet (start with one and then add as second if needed) with a little a cold water or broth, until smooth. Then pour mixture into your stew, give it a good stir and let stew cook for 10 minutes, until thickened.
- Potato Starch: Just a tablespoon or two of potato starch will thicken sauces especially well. Just be sure to mix them with a little water before adding to the slow cooker to prevent clumping, just like you would cornstarch. Then pour mixture into your stew, give it a good stir and let stew cook for 10 minutes, until thickened.
What to Serve with Easy Crock Pot Beef Stew
Crockpot beef stew is one of those great meals where everything you need is already in the pot! The only side we have to have in our family are some soft Air Fryer Crescent Rolls to soak up all that rich beef gravy. If you are feeling extra fancy, these Cheesy Herb Crescent Rolls are pretty hard to resist.
If you are looking to add a starter, something like a simple green salad, like this Strawberry Spinach Salad, is a great pairing. And lastly, if you are more of a mashed potato fan, you can skip the added potatoes in the crockpot and serve this beef stew over our favorite Best Mashed Potatoes!
How to Store & Reheat Leftovers
Store leftover beef stew in an airtight container for up to 5 days. You can reheat it in the microwave or on the stovetop for a quick and easy lunch or dinner.
Can I Freeze This?
Yes, you can freeze the leftovers! Keep them in an airtight container for up to 3 months.
Then transfer the stew 24 hours before you want to serve it again to the fridge to thaw. You can then reheat it on the stovetop, in the microwave, or back in the crockpot on high for about an hour.
More Easy Dinner Ideas
- Butternut Squash Soup
- Minestrone Soup
- Ham and Bean Soup
- Quick Chicken and Gravy
- Best Instant Pot Beef Stew
- Mexican White Chicken Chili
- Crockpot Chicken Stew
Crockpot Beef Stew
Ingredients
- 2 cups beef broth
- 2 pounds cubed stew beef
- 1 tablespoon garlic powder
- 1 teaspoon black pepper, freshly cracked
- 1 teaspoon salt
- 1 tablespoon beef bouillon
- 1 tablespoon Worcestershire sauce
- 1 ½ pounds golden Yukon potatoes, cut into chunks
- 2 cups sliced carrots
- 1 large yellow onion, sliced
- 1 cup frozen sweet peas
- 3 tablespoons cornstarch
- 3 tablespoons water
Instructions
- Pour the beef broth into the crockpot and add the beef. Sprinkle the beef with the garlic, black pepper, salt, beef bouillon and Worcestershire sauce.
- Add the cut potatoes, carrots and sliced onion on top of the beef.
- Place lid on crockpot and set your time. Cook for 4-6 hours on high, or 6-8 hours on low, until beef is fork tender.
- Once stew is cooked, add in the sweet peas.
- To thicken the gravy, you will need to make a slurry with cornstarch and gravy. In a bowl, whisk to combine the cornstarch and water until smooth. Then slowly pour the slurry into the crockpot and stir until all combined.
- Replace lid and turn the crockpot to high heat and cook for 10 minutes, stirring every so often, until thickened.
- Serve immediately!
I made this today ….in my opinion ….it has way too much black peppper….but otherwise delicious!
Amazing! One tablespoon of pepper is quite a bit excessive. You can do half and still get plenty of spice. Glad I made it!
I agree, Barbie!
When do I add the coffee or wine for extra gravy flavour?
Hi Ashley! If you want to add coffee or some red wine – or both! – replace some of the beef broth with the brewed black coffee or red wine. If you want to use both, I’d recommend doing 1/4 cup black coffee, 1/4 cup red wine and 1 1/2 cups beef broth.
You will add it into the crockpot the same way you would if using just beef broth. You won’t really taste coffee or red wine in the gravy, but it will help to intensify the beef flavor. Hope this helps!
Hi…I unfortunately got stuck buying russet potatoes (not a large selection at store) I will be trying this recipe tomorrow should I peel the potato or just wash well? Also should I put them in immediately or wait
Hi Kelly, I would wash the potatoes and leave the skin on them. Put the potatoes in when you add the other ingredients.
Enjoy!
Can I just use beef broth instead of bullion? Or another substitute? Thanks!
Hi Jen! I wouldn’t add more broth, just more salt. Beef bouillon adds an extra punch of beef flavor and salt in one, it’s why we use it to punch up the beefy flavor. Your stew will still be delicious without it, but will likely need a good pinch of salt added at the end. Just season with salt to taste at the end!
What are we supposed to do with the beef bullion? It’s one of the ingredients on the list but it’s not mentioned in the instructions. The same with the peas.
Hi Dre! The beef bouillon is added in step 1 with the other seasonings and the peas are added in step 6 after cooking the stew. Hope this helps!
Could I add egg noodles to the end instead of doing a slurry and cook till tender?
Hi Lori! I don’t think you would have enough liquid to cook the noodles. I would recommend pre-cooking the noodles till al dente then add them!
Is it supposed to be 1 TABLEspoon of pepper or 1 TEAspoon?
We used 1 Tablespoon, but you can of course use less!
How can càn I get the recipe I don:t have a print
Hi Nancy, you can scroll to the bottom and look at it or screen shot it if you don’t have a printer.