Crockpot Beef Stew

This hearty crockpot beef stew is packed with tender beef chunks, baby potatoes, and carrots simmered slowly in a rich, savory broth. It’s the ultimate comfort food, warm, flavorful, and perfect for busy weeknights or cozy winter dinners.

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Course: Main Course

Cuisine: American, Comfort food

Prep Time: 20

Cook Time: 8

Total Time: 8 20

Servings: Servings

Calories: 390kcal

Author: Paula

Cost: $18

Equipment

1 Crockpot / Slow Cooker 6-quart recommended
1 Cutting board For prepping veggies
1 Chef’s Knife Sharp blade for dicing meat
1 Wooden Spoon For stirring stew
1 Measuring Cups For accurate liquid amounts

Ingredients

2 lbs Beef chuck roast Cut into 2-inch cubes
1 lb Baby potatoes Halved
4 Carrots Cut into chunks
1 Onion Diced
3 cloves Garlic Minced
3 cups Beef broth Low sodium preferred
2 tbsp Tomato paste Adds rich flavor
1 tbsp Worcestershire sauce Optional for umami
1 tsp Salt Adjust to taste
½ tsp Black pepper Freshly ground
1 tsp Dried thyme Or 2 sprigs fresh thyme
1 sprig Fresh rosemary Optional garnish
2 tbsp All-purpose flour To thicken stew optional

Instructions

Prep Ingredients: Cut beef, potatoes, and carrots into uniform chunks for even cooking.
Sear the Beef (optional): In a skillet, brown beef on all sides for deeper flavor.
Load the Crockpot: Add beef, potatoes, carrots, onions, and garlic into the slow cooker.
Add Liquids: Pour in beef broth, tomato paste, Worcestershire sauce, salt, pepper, and thyme. Stir to combine.
Cook: Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until beef is tender.
Thicken the Stew (optional): Mix flour with a little water, stir into the stew, and cook for 15 more minutes.
Serve: Garnish with fresh parsley or rosemary and serve hot.

Notes

For a thicker stew, mash a few potatoes before serving or add a cornstarch slurry.

Substitute beef with mushrooms for a vegetarian twist.

Pairs beautifully with crusty bread or a side salad.

Nutrition