This cozy crockpot beef stew is pure comfort in a bowl. It’s hearty, warm, and packed with rich flavor that just gets better the longer it simmers.
You basically toss everything into the crockpot and walk away—it’s that easy. It’s one of my go-to recipes when I want something that feels like a hug after a long day.
Why I Love This Recipe
This beef stew is one of those meals that brings back memories. I remember coming home on cold evenings, walking in the door and being hit with the smell of something incredible bubbling away in the crockpot. It’s one of those meals that makes the house feel like home.
- You can make it ahead, and it tastes even better the next day
- It’s a one-pot dish—less cleanup!
- It fills you up without being too heavy
- It freezes beautifully
Servings & Time
Servings: 6
Cook Time: 7–8 hours on low or 4–5 hours on high
Prep Time: 15 minutes
Total Time: About 8 hours (on low)
What You’ll Need
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 3 large carrots, peeled and diced
- 3 medium potatoes, peeled and diced
- 3 celery stalks, sliced
- 1 onion, diced
- 3 cloves garlic, minced
- 3 tbsp tomato paste
- 4 cups beef broth (low sodium)
- 2 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 bay leaf
- 2 tbsp olive oil (for browning the beef)
- 2 tbsp cornstarch + 2 tbsp cold water (for thickening)
- 1 cup frozen peas (add at the end)
- Fresh parsley, chopped (optional for garnish)
Pro Tips
- Sear the beef first. Browning adds a big punch of flavor.
- Don’t over-stir. Let the crockpot do its thing—stirring too much breaks the veggies down.
- Cut everything the same size. This helps them cook evenly.
- Add peas at the end. They’ll stay bright and fresh-tasting.
- Want a thicker stew? Use the cornstarch slurry toward the end of cooking.
Tools Needed
- Large skillet
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Crockpot (black oval style)
- Wooden spoon
- Small bowl (for cornstarch mix)
Substitutions and Variations
- Swap beef with chicken thighs (adjust cook time to 6 hours on low).
- Use sweet potatoes instead of regular potatoes.
- Add mushrooms for extra depth.
- Try herbs like rosemary or oregano if you don’t have thyme.
- Leave out peas or replace with green beans if preferred.
Make Ahead Tips
- You can prep all the veggies and beef the night before and store them in airtight containers in the fridge.
- The stew can be made up to 3 days in advance and stored in the fridge.
- It freezes well in portions for up to 3 months.
Let’s Make It!
Step 1: Brown the Beef
Add 2 tablespoons of olive oil to a large skillet and heat it over medium-high heat.
Once hot, add the beef chuck roast cubes in batches—don’t overcrowd the pan.
Sear the beef for 2–3 minutes per batch, turning to brown all sides evenly. When done, set the browned beef aside.
Step 2: Layer Veggies in Crockpot
Place the prepared vegetables: 3 peeled and diced carrots, 3 peeled and diced potatoes, 3 sliced celery stalks, 1 diced onion, and 3 minced garlic cloves into the bottom of the crockpot. Spread them out in an even layer so they cook evenly.
Step 3: Add Beef and Seasoning
Add the seared beef from Step 1 on top of the vegetables in the crockpot. Spoon 2 tablespoons of tomato paste evenly over the beef.
Sprinkle in 1 teaspoon of salt, ½ teaspoon of ground black pepper, and 1 teaspoon of dried thyme. Tuck 1 bay leaf into the mixture.
Step 4: Add Liquids
Pour in 4 cups of beef broth and 2 tablespoons of Worcestershire sauce over all the ingredients in the crockpot, making sure everything is fully covered
Step 5: Cook
Cover the crockpot with the lid and cook on low for 7–8 hours or high for 4–5 hours, until beef is tender and veggies are soft.
Step 6: Thicken the Stew
In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth. Stir the cornstarch mixture into the stew. Cover and let it cook for another 20 to 30 minutes until the broth thickens slightly.
Step 7: Add Peas and Finish
Stir in 1 cup of frozen peas during the last 10 minutes of cooking. This keeps them bright, green, and tender.
Step 8: Serve
Ladle into bowls and top with chopped parsley if you like.
Leftovers & Storage
- Store in an airtight container in the fridge for up to 4 days
- Reheat on the stove or microwave until hot
- Freeze for up to 3 months—thaw overnight in the fridge before reheating
Why This Recipe Works (Quick Science)
- Browning the beef caramelizes the surface for deep flavor.
- Low and slow cooking breaks down the collagen in beef chuck, making it tender and juicy.
- Starch from potatoes + cornstarch slurry creates that perfect thick stew texture without cream.
Common Mistakes
- Skipping the sear. You’ll lose flavor!
- Adding peas too early. They’ll turn gray and mushy.
- Using too lean of a cut. Lean beef dries out—chuck roast is perfect.
- Overfilling the crockpot. Leave an inch of space to avoid overflow.
What to Serve With
- Crusty sourdough or French bread
- Buttered egg noodles
- Side salad with vinaigrette
- Roasted green beans or asparagus
FAQ
Can I make this without searing the beef?
Yes, but the flavor won’t be as rich. It still works if you’re short on time.
Can I use stew meat?
Yes, just make sure it’s well-marbled for tenderness.
Can I make this on the stove instead?
Yes! Simmer in a Dutch oven over low heat for 2–2.5 hours, covered.
Final Thoughts
This crockpot beef stew is a cozy, simple win. It fills your kitchen with the best smell, tastes even better the next day, and is perfect for chilly nights. If you make it, leave a comment and let me know how it turned out—or if you tried any fun swaps!