There is something almost magical about walking in the door after a long day and being hit with the smell of beef and thyme simmering away. This Crockpot Beef Stew is the recipe I make more than any other from October through March, because it does all the work while I do everything else.
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The secret is a two-step method: a quick sear on the beef and a short sauté of the aromatics before everything goes into the slow cooker. That extra ten minutes on the stove builds a deep, glossy gravy that tastes like it simmered for hours, which, technically, it did.
Chuck roast is the star here because its marbling breaks down into fork-tender bites, while Yukon Gold potatoes and carrots hold their shape instead of turning to mush. The result is a hearty, old-fashioned stew that needs nothing more than crusty bread.
Why You'll Love This Recipe
About the Ingredients
3 lb (1.35 kg) boneless beef chuck roast, cut into 1 1/2-inch cubes
Chuck is ideal because the marbling melts into tenderness. If unavailable, use beef short ribs (boneless) or bottom round, but add 1 extra hour of cooking for round.
2 tbsp (30 ml) vegetable oil, divided
Use a high-smoke-point oil like canola or avocado. Butter will burn during the sear; save it for finishing if you like.
1 large yellow onion, diced (about 1 1/2 cups)
Yellow onion gives the sweetest depth. In a pinch, two shallots or 1 cup of leeks (white parts only) work well.
3 garlic cloves, minced
Fresh garlic is best, but 1 tsp garlic powder can substitute. Add powder with the dry seasonings instead of sautéing.
3 tbsp (45 g) tomato paste
Tomato paste adds body and umami. If you only have tomato sauce, use 1/3 cup and reduce the beef broth by 1/3 cup.
1/4 cup (30 g) all-purpose flour
Flour thickens the gravy. For gluten-free, swap in 2 tbsp cornstarch whisked into 1/4 cup cold water at the end.
4 cups (960 ml) low-sodium beef broth
Low-sodium lets you control the salt. Better Than Bouillon beef base mixed with water is a great substitute for canned broth.
1 1/2 lb (680 g) Yukon Gold potatoes, cut into 1 1/2-inch chunks
Yukon Golds stay creamy and hold shape. Russets will work but break down more; red potatoes are the firmest option.
4 medium carrots, peeled and cut into 1-inch coins
Look for thick carrots so they do not overcook. Parsnips are a lovely swap for half the carrots.
2 tsp Worcestershire sauce
Adds a savory tang. Soy sauce or coconut aminos can substitute in equal amounts.
1 tsp dried thyme, 1 tsp kosher salt, 1/2 tsp black pepper, 2 dried bay leaves
Dried thyme is more concentrated than fresh; if using fresh, triple the amount and add it in the last 30 minutes.
1 cup (150 g) frozen peas, stirred in at the end
Frozen peas keep their bright color and snap. Frozen green beans cut into 1-inch pieces are a nice alternative.
Tips & Tricks
Do Not Skip the Sear
Browning the beef creates the flavor foundation of the gravy. Skipping it leaves the stew tasting flat and watery.
Layer Potatoes on the Bottom
Potatoes sit closest to the heat source and cook evenly, while the beef rests on top and stays tender.
Thicken at the End, Not the Start
The flour slurry added in the last 30 minutes gives you control over the final consistency instead of a gluey result.
Pro Tips
Step-by-Step Instructions
1. Pat Beef Dry
Pat the beef cubes very dry with paper towels and season generously with the kosher salt and pepper. Dry meat is the key to a proper sear rather than a gray steam.
2. Sear the Beef
Heat 1 tbsp oil in a large skillet over medium-high heat (about 400°F / 205°C) and sear the beef in two batches, 3 to 4 minutes per side, until deeply golden brown on all sides. Transfer to the slow cooker.
3. Sauté Aromatics
Add the remaining 1 tbsp oil to the skillet and cook the onion over medium heat (about 350°F / 175°C) for 5 minutes until soft and translucent. Stir in the garlic and tomato paste and cook 1 minute until the paste darkens and smells sweet.
4. Build the Gravy
Sprinkle the flour over the onions and stir constantly for 1 minute until no dry flour remains. Whisk in the beef broth and Worcestershire sauce, scraping up browned bits, and simmer 2 minutes until slightly thickened.
5. Layer the Crock
Place the potatoes and carrots in the bottom of a 6-quart slow cooker, then add the seared beef. Pour the gravy mixture over everything and tuck in the bay leaves and thyme.
6. Slow Cook
Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours, until the beef shreds easily with a fork and reaches an internal temperature of at least 205°F (96°C).
7. Thicken and Finish
In the last 30 minutes, whisk 2 tbsp cornstarch with 3 tbsp cold water and stir it in with the frozen peas. Cook uncovered on HIGH until the gravy bubbles at the edges and coats a spoon.
8. Rest and Serve
Remove the bay leaves, taste and adjust salt, and let the stew rest 10 minutes before ladling into bowls with crusty bread.
Delicious Variations
Red Wine Version
Replace 1 cup of the beef broth with dry red wine and simmer it with the onions for 2 minutes to cook off the alcohol.
Instant Pot Speed Version
Sear using the sauté function, then pressure cook on HIGH for 35 minutes with a 10-minute natural release.
Mushroom and Barley
Add 8 oz sliced cremini mushrooms and 1/2 cup pearl barley with the broth, and increase the broth by 1 cup.
How to Store Crockpot Beef Stew
Refrigerator
Store in an airtight container in the refrigerator for up to 4 days; the flavor actually improves on day two.
Freezer
Freeze in portioned containers for up to 3 months. Leave 1 inch of headspace and thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat (about 300°F / 150°C) for 8 to 10 minutes, stirring occasionally, or microwave in 2-minute bursts. Add a splash of broth if the gravy has thickened too much.
Frequently Asked Questions
Q: Can I put raw beef in a Crockpot for stew?
Yes, you can add raw beef directly to the slow cooker, but searing it first is strongly recommended for flavor. Raw beef will cook safely on LOW for 7 to 8 hours, though the gravy will be thinner and less rich without the browned crust.
Q: Why is my Crockpot beef stew tough?
The beef is usually undercooked, not overcooked. Chuck needs to reach about 205°F (96°C) for the collagen to melt, so if it is tough, cook it another hour on LOW.
Q: Do you have to brown the beef before slow cooking?
No, it is not required for safety, but browning adds a Maillard crust that gives the stew its deep, savory flavor. If you are short on time, skip it and add 1 extra tablespoon of Worcestershire sauce for a flavor boost.
Q: Can I add the potatoes at the beginning?
Yes, and they should go in first, at the bottom of the crock. Yukon Golds hold up well over 7 hours on LOW; if you use russets, cut them into larger 2-inch chunks so they do not disintegrate.
Q: How do I thicken beef stew that is too thin?
Whisk 2 tablespoons of cornstarch into 3 tablespoons of cold water and stir it into the hot stew, then cook uncovered on HIGH for 20 to 30 minutes. A flour slurry works too, but cornstarch gives a clearer, glossier gravy.
If you make this Crockpot Beef Stew, I would love to hear how it turned out. Leave a comment below with your favorite variation, and snap a photo for Instagram so I can see your cozy bowl.
Crockpot Beef Stew
This Crockpot Beef Stew delivers fork-tender chuck, silky gravy, and vegetables in one dump-and-go slow cooker meal your family will devour.
🧂 Ingredients
- 3 lb (1.35 kg) boneless beef chuck roast, cut into 1 1/2-inch cubes
- 2 tbsp (30 ml) vegetable oil, divided
- 1 large yellow onion, diced (about 1 1/2 cups)
- 3 garlic cloves, minced
- 3 tbsp (45 g) tomato paste
- 1/4 cup (30 g) all-purpose flour
- 4 cups (960 ml) low-sodium beef broth
- 1 1/2 lb (680 g) Yukon Gold potatoes, cut into 1 1/2-inch chunks
- 4 medium carrots, peeled and cut into 1-inch coins
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme, 1 tsp kosher salt, 1/2 tsp black pepper, 2 dried bay leaves
- 1 cup (150 g) frozen peas, stirred in at the end
📋 Instructions
- 1Pat Beef Dry — Pat the beef cubes very dry with paper towels and season generously with the kosher salt and pepper. Dry meat is the key to a proper sear rather than a gray steam.
- 2Sear the Beef — Heat 1 tbsp oil in a large skillet over medium-high heat (about 400°F / 205°C) and sear the beef in two batches, 3 to 4 minutes per side, until deeply golden brown on all sides. Transfer to the slow cooker.
- 3Sauté Aromatics — Add the remaining 1 tbsp oil to the skillet and cook the onion over medium heat (about 350°F / 175°C) for 5 minutes until soft and translucent. Stir in the garlic and tomato paste and cook 1 minute until the paste darkens and smells sweet.
- 4Build the Gravy — Sprinkle the flour over the onions and stir constantly for 1 minute until no dry flour remains. Whisk in the beef broth and Worcestershire sauce, scraping up browned bits, and simmer 2 minutes until slightly thickened.
- 5Layer the Crock — Place the potatoes and carrots in the bottom of a 6-quart slow cooker, then add the seared beef. Pour the gravy mixture over everything and tuck in the bay leaves and thyme.
- 6Slow Cook — Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours, until the beef shreds easily with a fork and reaches an internal temperature of at least 205°F (96°C).
- 7Thicken and Finish — In the last 30 minutes, whisk 2 tbsp cornstarch with 3 tbsp cold water and stir it in with the frozen peas. Cook uncovered on HIGH until the gravy bubbles at the edges and coats a spoon.
- 8Rest and Serve — Remove the bay leaves, taste and adjust salt, and let the stew rest 10 minutes before ladling into bowls with crusty bread.
