Indulge in the ultimate comfort with my Crock Pot beef stew, where tender chunks of beef melt in a rich, savory broth chocked full of vegetables, promising a hearty and delicious meal that practically cooks itself!
If you crave hearty comfort food like my family and I do my crock pot beef stew recipe has been a go to when I have busy days and want a comforting dinner at night. This recipe has become a regular in my recipe repertoire for well over a decade now. I love arriving home after a busy day running errands to the tantalizing aroma of beef stew. With every tender morsel of beef and every infusion of savory broth and veggies, this recipe captures not just the essence of a classic beef stew but also the heartwarming memories and traditions that have simmered alongside it throughout the years. This is a basic beginner recipe that anyone can make. Join me on this flavorful expedition as we delve into the time-honored magic of crafting beef stew in the trusty crock pot.
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Why this Recipe Works
Effortless Perfection: Enjoy a hassle-free cooking experience as the Crock Pot effortlessly transforms simple ingredients into a flavorful masterpiece, allowing you to savor the taste without the constant supervision.
Melt-in-Your-Mouth Goodness: Revel in the succulence of slow-cooked beef, as the long, gentle simmering process tenderizes the meat, enhancing its natural flavors and creating a fork-tender texture that’s truly irresistible.
Versatile Simplicity: Whether you’re a busy professional or a home chef, this recipe adapts to your schedule, accommodating overnight cooking or a set-it-and-forget-it approach during the day, making it perfect for any occasion.
Ingredients
- Beef – 2 pounds of stewed beef that is already cut into chunks or cubes is exactly what you will want for this recipe.
- Vegetables – For this beef stew recipe I use a mix of potatoes, onions, celery, carrots, garlic, and green peas.
- Spices – A blend of paprika, salt, pepper, dried parsley, and dried thyme are mixed into the stew.
- Broth – I like to use a few cups of beef broth. If you don’t have it on hand you can use water and beef bullion cubes.
- Oil – You will want a little neutral oil to sear the beef.
- Tomato Paste – A little tomato paste whisked into the broth will give the rich tomato base.
Directions
Heat a frying pan on medium heat. Add the oil. Then in a separate bowl, season the beef with the paprika, salt, and pepper. Place the beef in the frying pan and brown on all sides (about 5 minutes) until a nice golden crust is obtained).
While the beef is cooking, wash and cut potatoes, celery, onion, and garlic. Place in the crock pot, along with the baby carrots.
Place the semi-cooked beef in the slow cooker and sprinkle the thyme and parsley on top.
Mix the beef broth with the tomato paste and worchestire sauce. Pour on top of the beef and vegetables. Mix well.
Cover and cook on low for 8 hours or high for 4-5 hours.
In a bowl mix together the cornstarch and a ½ cup of the broth from the stew. Mix until smooth. Then begin to stir into the hot stew. Mix in the thawed green peas, and cook on high for 30 minutes.
Stir the stew again just before dividing evenly among bowls and enjoy.
FAQs
It’s recommended to thaw the beef beforehand for even cooking, ensuring that the meat reaches a safe internal temperature in the slow cooker.
Cook on low for 7-8 hours or on high for 3-4 hours, allowing the flavors to meld and the meat to become tender. Adjust cooking time based on your slow cooker’s settings and your desired level of doneness.
Yes, simplify your morning routine by chopping vegetables and prepping meat the night before. Store the ingredients separately in the refrigerator, then combine them in the slow cooker when ready to start cooking for a time-saving solution. Make sure to wait to cut your potatoes though, until the morning you are ready to cook. If not they will start to brown.
Absolutely! Allow the stew to cool completely before transferring it to airtight containers or freezer bags. Freeze for up to 3 months, and when reheating, ensure it reaches a safe internal temperature.
Once cooled, store the stew in airtight containers in the refrigerator for up to 3-4 days. Reheat on the stove-top or in the microwave, adding a splash of broth if needed to maintain moisture.
Tips & Tricks
Here are a few of my favorite tips and tricks when making Crockpot beef stew.
- Carrots – I like to use baby carrots since their is no peeling and chopping involved. However, I do like the flavor of whole carrots better. You can use either for this recipe.
- Pre-Cooking Beef – I like to precook and sear the beef prior to placing in the slow cooker. It does take a few more minutes in the preparation step; however, it will yield amazing flavors as the end result. If you don’t have the time–don’t stress. You can skip this step.
- Vegetables – If you want to add more vegetables to your stew you can always add in chunks of mushroom, zucchini, corn, or even green beans to the stew.
- Broth – Use a good-quality beef broth or stock to enhance the overall taste of the stew. Add additional nutritional value by using a bone broth instead.
- For a thicker stew – Mix an additional tablespoon of cornstarch with some broth from the crock pot and add it back in during the last hour of cooking.
Sides for Beef Stew
Pair this slow cooker beef stew with cornbread muffins or fluffy mashed potatoes to soak up the savory broth and elevate your dining experience. Here are a few more of my favorite side dish recipes to serve with stew.
If you make this gluten free beef stew recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Crock Pot Beef Stew
Equipment
- 1 Stove Top
- 1 Frying Pan
- Measuring Spoons
- 1 Whisk
- 1 Slow Cooker
Ingredients
- 1 teaspoon Grapeseed Oil
- 2 pounds Stewed beef chunks
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon Black Pepper
- 2 cups baby carrots
- 1 onion quartered
- 3 Celery Stalks cut into 1-inch pieces
- 5 Garlic Cloves minced
- 24 ounces Baby White Potatoes quartered
- 1 teaspoon Dried Thyme
- 1 teaspoon Parsley Flakes
- 2 cups Beef broth
- 2 tablespoons Tomato Paste
- 1 tablespoon Worchestire sauce
- 2 tablespoons Cornstarch
- ½ cup Frozen Peas thawed
Instructions
- Heat a frying pan on medium heat. Add the oil. Then in a separate bowl, season the beef with the paprika, salt, and pepper. Place the beef in the frying pan and brown on all sides (about 5 minutes) until a nice golden crust is obtained).
- While the beef is cooking, wash and cut potatoes, celery, onion, and garlic. Place in the crock pot, along with the baby carrots.
- Place the semi-cooked beef in the crock pot and sprinkle the thyme and parsley on top.
- Mix the beef broth with the tomato paste and Worchestire sauce. Pour on top of the beef and vegetables. Mix well.
- Cover and cook on low for 8 hours or high for 4-5 hours.
- In a bowl mix together the cornstarch and a ½ cup of the broth from the stew. Mix until smooth. Then begin to stir into the hot stew. Mix in the thawed green peas, and cook on high for 30 minutes.
- Stir the stew again just before dividing evenly among bowls and enjoy.
Notes
- Carrots – I like to use baby carrots since their is no peeling and chopping involved. However, I do like the flavor of whole carrots better. You can use either for this recipe.
- Pre-Cooking Beef – I like to precook and sear the beef prior to placing in the slow cooker. It does take a few more minutes in the preparation step; however, it will yield amazing flavors as the end result. If you don’t have the time–don’t stress. You can skip this step.
- Vegetables – If you want to add more vegetables to your stew you can always add in chunks of mushroom, zucchini, corn, or even green beans to the stew.
Did you make this recipe? Let me know!