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Crockpot Beef Stew

close up shot of beef stew in a crockpot
This easy beef stew crockpot recipe makes a healthy and flavorsome beef stew with tender chunks of meat and vegetables in a thick and tasty gravy.
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Table of Contents
  1. CROCKPOT BEEF STEW INGREDIENTS
  2. HOW TO MAKE THIS BEEF STEW CROCKPOT RECIPE
  3. STORAGE
  4. MORE RECIPES YOU'LL LOVE
  5. JUMP TO RECIPE

This hearty Crockpot beef stew with gravy is the perfect winter comfort food. Loaded with tasty beef, chunky potatoes, and carrots, it’s so easy to make in your slow cooker.

If you don’t have a Crockpot or slow cooker, we also have recipes for Instant Pot beef stew and beef stew to make on the stovetop.

close up shot of beef stew in a crockpot

MORE CROCKPOT RECIPES:
Crockpot Crack Chicken | Crockpot Ranch Pork Chops


CROCKPOT BEEF STEW INGREDIENTS

beef stew raw ingredients that are labeled

You will need:

  • 2 to 3 pounds of stew meat
  • Salt and pepper 
  • 5 to 6 medium potatoes, peeled and chopped into even chunks 
  • 4 carrots, peeled and chopped into even chunks 
  • 1 package of dry onion soup mix 
  • 1 tablespoon of minced garlic 
  • 32 ounce box of beef broth 
  • 6 ounce can of tomato paste 
  • 1 tablespoon of Worcestershire sauce 
  • 1 teaspoon of dried thyme 
  • 1 teaspoon of dried rosemary 
  • 3 bay leaves 
  • ¼ cup of flour 

SUBSTITUTIONS AND ADDITIONS

Stew Meat: To make a vegetarian or vegan version of this beef stew, the best meat alternative would be seitan.

Beef Broth: You can substitute this with beef stock, bouillon, or vegetable broth if needed. 

Tomato Paste: You could use tomato sauce in a pinch, but you’ll need to use three times as much and you may need a little more flour to thicken the stew.

Worcestershire Sauce: If you don’t have this, try balsamic vinegar or barbecue sauce.

Flour: To make this Crockpot beef stew gluten-free, use cornstarch or arrowroot for thickening.

Vegetables: Slow cooker stews are a great way to use up leftover veggies, so feel free to throw in some peas, green beans, celery, onion, mushrooms, parsnips, or whatever you have in the fridge.

Red Wine: Adding a cup of red wine will give this beef stew some extra flavor.

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HOW TO MAKE THIS BEEF STEW CROCKPOT RECIPE

STEP ONE: Add all the ingredients, except the flour, to the Crockpot.

beef stew process shot

STEP TWO: Cook on high for 5 to 6 hours.

PRO TIP: To cook the stew overnight or while you’re at work, use the low setting for 8 to 10 hours.

STEP THREE: In the last half hour, take out a half cup of broth and mix it with the flour to make a roux.

beef stew process shot

STEP FOUR: Pour the roux into the stew and cook for another 30 minutes.

PRO TIP: If the stew is still too watery add more flour, a little at a time to thicken.

beef stew process shot

STEP FIVE: Remove the bay leaves.

STEP SIX: Serve with crusty bread, dumplings, or your choice of vegetables.

PRO TIP: If you’re not ready to eat, you can leave the Crockpot on warm for a further hour or so if needed.

STORAGE

IN THE FRIDGE: Beef stew can be stored in the refrigerator for up to three days in an airtight container. Reheat in the microwave or on the stovetop.

IN THE FREEZER: Beef stew freezes well for up to three months. If you plan to make this dish to freeze, it’s best to add the flour when reheating to prevent the stew from separating.

close up shot of beef stew on a spoon

Crockpot beef stew is the perfect homemade food for busy families. It’s a great feeling to return home to the smell of your dinner which has cooked itself while you’ve been gone! Beef stew becomes even tastier when it’s reheated, so don’t be afraid to make more than you need.

MORE RECIPES YOU’LL LOVE

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close up shot of beef stew in a crockpot

Crockpot Beef Stew

5 from 1 vote
This easy beef stew crockpot recipe makes a healthy and flavorsome beef stew with tender chunks of meat and vegetables in a thick and tasty gravy.
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 10

Ingredients
  

  • 2 to 3 lb beef stew
  • salt and pepper to taste
  • 5 to 6 medium potatoes peeled and chopped into even chunks
  • 4 carrots peeled and chopped into even chunks
  • 1 package dry onion soup mix
  • 1 tbsp garlic minced
  • 32 oz box beef broth
  • 6 oz can tomato paste
  • 1 tbsp worcestershine sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 3 bay leaves
  • 1/4 cup flour

Instructions
 

  • Add all the ingredients, except the flour, to the Crockpot.
  • Cook on high for 5 to 6 hours.
    Tip: To cook the stew overnight or while you’re at work, use the low setting for 8 to 10 hours.
  • In the last half hour, take out a half cup of broth and mix it with the flour to make a roux.
  • Pour the roux back into the stew and cook for another 30 minutes.
    Tip: If the stew is still too watery, add more flour, a little at a time to thicken.
  • Remove the bay leaves.
  • Serve with crusty bread, dumplings, or your choice of vegetables.
    Tip: If you’re not ready to eat, you can leave the Crockpot on warm for a further hour or so if needed.

Nutrition

Calories: 258kcal | Carbohydrates: 28g | Protein: 27g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 56mg | Sodium: 1686mg | Potassium: 1525mg | Fiber: 5g | Sugar: 14g | Vitamin A: 5632IU | Vitamin C: 24mg | Calcium: 81mg | Iron: 6mg
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Proudly Prepared by the Spaceships Kitchen

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