Name: Crockpot Beef Stew Recipe
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: American
Ingredients: 2 lbs beef chuck, cut into bite-sized pieces; 4 medium potatoes, peeled and diced; 3 carrots, sliced; 2 celery stalks, chopped; 1 large onion, diced; 3 cloves garlic, minced; 4 cups beef broth; 2 tbsp tomato paste; 3 tbsp all-purpose flour; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 tsp paprika; 1 tsp dried thyme; 1 bay leaf

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This crockpot beef stew is one of those comforting meals I always come back to when I want something warm, filling, and low-effort. I love how everything slowly cooks together, creating tender beef, rich broth, and vegetables that soak up all the flavor. It’s a simple, hearty dish that feels like home with every bite.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy to prepare and practically cooks itself. I can toss everything into the crockpot, go about my day, and come back to a deeply flavorful stew. I also like how forgiving it is, since I can adjust vegetables or seasoning based on what I have on hand. It’s satisfying, cozy, and perfect for busy days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

beef chuck, cut into bite-sized pieces
potatoes, peeled and diced
carrots, sliced
celery, chopped
onion, diced
garlic, minced
beef broth
tomato paste
all-purpose flour
olive oil
salt
black pepper
paprika
dried thyme
bay leaf

Directions

I start by heating olive oil in a skillet and lightly browning the beef on all sides. This step adds extra flavor, but I skip it if I’m short on time. I transfer the beef into the crockpot, then add the potatoes, carrots, celery, onion, and garlic. I stir in the tomato paste, flour, salt, pepper, paprika, and thyme. I pour in the beef broth and drop in the bay leaf, making sure everything is mostly submerged. I cover the crockpot and let it cook until the beef is tender and the stew has thickened beautifully.

Servings and Timing

I usually make this recipe to serve 6 people.
Preparation time: about 15 minutes
Cooking time: 8 hours on low or 4 to 5 hours on high
Total time: approximately 8 hours and 15 minutes

Variations

I sometimes add peas or green beans during the last 30 minutes for extra color and freshness. When I want a richer flavor, I replace part of the beef broth with red wine. For a thicker stew, I mash a few potatoes directly in the crockpot before serving. I also enjoy adding mushrooms for a deeper, earthy taste.

Storage/Reheating

I store leftover beef stew in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stovetop or in the microwave, stirring occasionally. If the stew thickens too much, I add a splash of broth or water to loosen it.

FAQs

Can I put raw beef directly into the crockpot?

I can, and the stew will still turn out great. Browning the beef first just adds extra depth of flavor, but it’s optional.

What cut of beef works best for beef stew?

I like using beef chuck because it becomes tender and flavorful during slow cooking.

Can I make this stew ahead of time?

I often do, since the flavors deepen after a day in the fridge, making it even better.

How do I thicken crockpot beef stew?

I usually rely on flour added at the beginning, or I mash some potatoes at the end to naturally thicken it.

Can I freeze crockpot beef stew?

I freeze it in portion-sized containers for up to 3 months, letting it cool completely before freezing.

Conclusion

This crockpot beef stew is one of my favorite comfort meals because it’s easy, hearty, and full of rich flavor. I love how it fits effortlessly into my routine while delivering a warm, satisfying dish that’s perfect for family dinners or meal prep. It’s a recipe I always trust when I want something cozy and reliable.

Crockpot Beef Stew Recipe