There is nothing like walking in the door after a long day to the smell of beef stew that has been quietly bubbling away in the slow cooker since morning. This version builds a deep, savory gravy from tomato paste, Worcestershire, and beef broth, then lets the slow heat turn a humble chuck roast into something you can cut with a spoon.
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The trick is a two-minute sear before everything goes in the crock. It is optional, but it gives the stew that rich, roasted flavor you would normally get from hours of oven braising. From there it is just chopping and dumping, and eight hours later dinner is done.
I make this at least twice a month from October through March, and it has never once failed me. Serve it with crusty bread to soak up every last drop of that gravy.
Why You'll Love This Recipe
About the Ingredients
2 1/2 lbs (1.13 kg) boneless beef chuck roast, cut into 1 1/2-inch cubes
Chuck is ideal because its marbling breaks down into tenderness. If unavailable, use beef short ribs (boneless) or bottom round, but add 1 extra hour of cook time for round.
1/3 cup (42g) all-purpose flour
The flour coats the beef and thickens the gravy as it cooks. For a gluten-free version, swap in 3 tablespoons cornstarch and stir it in during the last 30 minutes instead.
2 tablespoons olive oil
Use oil with a high smoke point for the sear. Avocado oil or canola works equally well if you do not have olive oil on hand.
1 large yellow onion, cut into 1-inch chunks
Yellow onion gives the sweetest, deepest base flavor. White onion is a fine substitute, but avoid red onion, which turns the gravy an odd pink.
3 medium carrots, peeled and cut into 1-inch rounds
Look for thick carrots so they hold their shape over eight hours. If yours are thin, cut them into 2-inch lengths so they do not turn to mush.
1 lb (450g) baby Yukon Gold potatoes, halved
Yukon Golds stay creamy and hold their shape. Russets will disintegrate, so if you only have those, leave them in larger 2-inch chunks.
3 tablespoons tomato paste
Tomato paste adds body and a subtle sweetness. If you are out, substitute 1/4 cup ketchup, but reduce the salt by a pinch.
2 tablespoons Worcestershire sauce
This is the umami backbone of the gravy. Soy sauce or coconut aminos make a solid swap if you need it gluten-free.
3 cups (720ml) low-sodium beef broth
Low-sodium lets you control the salt level. Use vegetable broth plus 1 teaspoon soy sauce for an equally rich alternative.
1 teaspoon dried thyme and 2 dried bay leaves
Dried thyme holds up better than fresh in a long cook. If using fresh, add 1 tablespoon in the last 30 minutes so it stays fragrant.
1 1/2 teaspoons kosher salt and 1 teaspoon black pepper
Kosher salt seasons more evenly than table salt. If using table salt, cut the amount to 1 teaspoon.
1 cup (120g) frozen peas, stirred in at the end
Frozen peas keep their bright color and pop. Frozen green beans cut into 1-inch pieces are a great swap.
Tips & Tricks
Do not skip the sear
browning the beef in batches at medium-high heat (about 400F / 205C in the pan) for 3 to 4 minutes per side builds the flavor backbone. Crowding the pan steams the meat instead of browning it.
Layer root vegetables on the bottom
potatoes and carrots sit under the beef so they braise in the juices rather than drying out on top.
Thicken at the end, not the start
if the gravy looks thin after cooking, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in on High for 15 minutes.
Season in stages
salt the beef before searing, then taste and adjust only after the stew finishes, since slow cooking concentrates the salt.
Pro Tips
Step-by-Step Instructions
1. Pat the beef dry
Blot the cubed chuck thoroughly with paper towels. Dry meat browns, wet meat steams, and that browning is where the flavor lives.
2. Sear in batches
Heat 1 tablespoon oil in a large skillet over medium-high heat, about 400F (205C), and sear half the beef for 3 to 4 minutes per side until deeply golden brown. Repeat with the remaining oil and beef, then transfer to the slow cooker.
3. Build the gravy base
Lower the skillet to medium heat and cook the onion for 4 minutes until softened and translucent at the edges. Stir in the tomato paste and flour and cook for 1 minute until it smells nutty and darkens slightly.
4. Whisk in the broth
Pour in the broth and Worcestershire, scraping up the browned bits from the pan bottom with a wooden spoon. Simmer for 2 minutes until the liquid thickens enough to coat the spoon, then pour over the beef.
5. Layer the vegetables
Add the carrots and potatoes to the slow cooker, then sprinkle in the thyme, bay leaves, salt, and pepper. Stir gently so the vegetables sit mostly submerged in the liquid.
6. Slow cook on low
Cover and cook on Low for 8 hours or on High for 4 to 5 hours, until the beef shreds with a fork and the carrots pierce easily with a knife. Do not lift the lid during the first 4 hours on Low.
7. Finish with peas
Stir in the frozen peas, cover, and cook on High for 5 minutes until heated through and bright green. Remove the bay leaves and taste for salt.
8. Rest and serve
Let the stew sit uncovered for 10 minutes so the gravy tightens up, then ladle into bowls with crusty bread on the side.
Delicious Variations
Red wine version
replace 1 cup of the broth with dry red wine and add it to the skillet after the onions to deglaze, for a deeper, more grown-up gravy.
Mushroom and barley
add 8 ounces sliced cremini mushrooms with the onions and 1/2 cup pearl barley with the broth for a heartier, grain-based stew.
Smoky chipotle
stir in 1 minced chipotle pepper in adobo with the tomato paste for a gentle smoky heat that pairs beautifully with the potatoes.
How to Store Crockpot Beef Stew
Refrigerator
Store in an airtight container for up to 4 days; the flavor actually improves on day two.
Freezer
Freeze in portions for up to 3 months; leave 1 inch of headspace and thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat for 8 to 10 minutes, or in the microwave in 1-minute bursts, adding a splash of broth if the gravy has thickened too much.
Frequently Asked Questions
Q: Can I put raw beef in the crockpot without browning it first?
Yes, you can skip the sear and add the raw beef straight to the slow cooker, but the stew will taste noticeably less rich. If you are short on time, sear only half the beef to get most of the flavor with half the effort.
Q: Why did my crockpot beef stew turn out watery?
The most common cause is adding too much liquid or lifting the lid during cooking, which lets steam escape and prevents reduction. Stick to the 3 cups of broth and, if it is still thin at the end, thicken with a cornstarch slurry.
Q: How long should I cook beef stew in the crockpot on high?
Cook it on High for 4 to 5 hours, or on Low for 8 hours, until the beef shreds easily with a fork. High heat works fine but produces slightly firmer vegetables than the low-and-slow method.
Q: Can I use frozen vegetables in crockpot beef stew?
Yes, but add them in the final 20 to 30 minutes so they do not turn to mush. Frozen peas, corn, and green beans are best added at the end, while frozen carrots and potatoes should be thawed first.
Q: What cut of beef is best for slow cooker stew?
Chuck roast is the best choice because its marbling melts into tenderness during long cooking. Avoid lean cuts like sirloin or stew meat labeled generic, which turn dry and chewy after eight hours.
Give this Crockpot beef stew a spot in your weekly rotation and let the slow cooker do the heavy lifting. If you make it, leave a comment below and tell me what you served alongside, and snap a photo for a five-star review.
Crockpot Beef Stew
This Crockpot beef stew delivers fork-tender chuck, buttery potatoes, and a rich herb gravy with just 20 minutes of hands-on work.
🧂 Ingredients
- 2 1/2 lbs (1.13 kg) boneless beef chuck roast, cut into 1 1/2-inch cubes
- 1/3 cup (42g) all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, cut into 1-inch chunks
- 3 medium carrots, peeled and cut into 1-inch rounds
- 1 lb (450g) baby Yukon Gold potatoes, halved
- 3 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 3 cups (720ml) low-sodium beef broth
- 1 teaspoon dried thyme and 2 dried bay leaves
- 1 1/2 teaspoons kosher salt and 1 teaspoon black pepper
- 1 cup (120g) frozen peas, stirred in at the end
📋 Instructions
- 1Pat the beef dry — Blot the cubed chuck thoroughly with paper towels. Dry meat browns, wet meat steams, and that browning is where the flavor lives.
- 2Sear in batches — Heat 1 tablespoon oil in a large skillet over medium-high heat, about 400F (205C), and sear half the beef for 3 to 4 minutes per side until deeply golden brown. Repeat with the remaining oil and beef, then transfer to the slow cooker.
- 3Build the gravy base — Lower the skillet to medium heat and cook the onion for 4 minutes until softened and translucent at the edges. Stir in the tomato paste and flour and cook for 1 minute until it smells nutty and darkens slightly.
- 4Whisk in the broth — Pour in the broth and Worcestershire, scraping up the browned bits from the pan bottom with a wooden spoon. Simmer for 2 minutes until the liquid thickens enough to coat the spoon, then pour over the beef.
- 5Layer the vegetables — Add the carrots and potatoes to the slow cooker, then sprinkle in the thyme, bay leaves, salt, and pepper. Stir gently so the vegetables sit mostly submerged in the liquid.
- 6Slow cook on low — Cover and cook on Low for 8 hours or on High for 4 to 5 hours, until the beef shreds with a fork and the carrots pierce easily with a knife. Do not lift the lid during the first 4 hours on Low.
- 7Finish with peas — Stir in the frozen peas, cover, and cook on High for 5 minutes until heated through and bright green. Remove the bay leaves and taste for salt.
- 8Rest and serve — Let the stew sit uncovered for 10 minutes so the gravy tightens up, then ladle into bowls with crusty bread on the side.
