Crockpot Beef Stew is easy to make any night of the week. It’s made with stew meat, carrots, onions, garlic, potatoes, and peas. This slow cooker beef stew is warm and comforting during the fall and winter months and is perfect for busy nights.
Crock Pot Beef Stew
We all get busy and don’t have time or the desire to cook a big meal for our family sometimes. That doesn’t mean we want to eat sub-par food, and we don’t have to! With a little prep work in the morning, you can spend your evening eating delicious food without having to spend all night in the kitchen. That’s where this beef stew recipe comes in.
Slow cooker recipes are perfect for those nights when you need a little extra time to spend with your family or when you know you’ll be working late. This crock pot beef stew is exactly what you need for those nights. All you need to do is put the beef, vegetables, and beef broth in a slow cooker set it for eight hours, and then eat. Warm, crusty bread is the perfect side dish too. You can slather it in butter or dip it right in the stew. Mmmm!
How to make Crockpot Beef Stew
Whisk together the beef broth, water, and brown gravy mix.
Spray nonstick cooking spray on the bowl of the slow cooker.
Add the stew meat and season with salt and pepper.
*NOTE: You CAN SEAR the stew meat in a skillet on all sides first. I have omitted that here because it’s a step I typically skip, only because on days when I personally use my crockpot, I tend to be short on time and need to just quickly toss everything in and go.
Top the meat with onions and garlic.
Add the potatoes, baby carrots, and peas.
Pour the broth mixture over the top of the ingredients.
Place the lid on the slow cooker and cook on low for 8 hours or high for five hours.
If the broth is too soupy when the cook time is up, add the cornstarch mixture to the pot.
If the broth is too thick when the cook time is up, add some water to thin it out.
Turn the crock pot to high and simmer the soup for 20 to 30 minutes to thicken or thin.
Tips for success/variations:
Here are some tips, tricks, and variations that will make this the most amazing beef stew slow cooker recipe:
- This recipe calls for baby carrots, but you can peel and chop regular carrots as well.
- To get rich caramelization flavors in your stew, brown the meat in a saute pan with a little olive oil before adding it to the slow cooker.
- Add a little red wine, Worcestershire sauce, or tomato paste to the beef stew meat when adding it to the crock pot. This will bring out even more rich flavors.
- If you forget to start this dish in the morning, you can throw it in the instant pot or pressure cooker when you get home from work and have tender beef stew in just hours.
- Try adding other herbs or aromatics like bay leaves, thyme, or rosemary to the dish to create more depth.
- You might want to use low sodium beef broth so you have better control over the salt in the stew. You can always add more, but it’s harder to remove it at the end.
How to serve:
How to store:
Keep any leftovers in an air-tight container in the fridge for up to five days.
This is a great freezer meal! Make it ahead, freeze it in two cup portions in freezer bags so you can take out exactly what you need for that meal.
How do you thicken stew in a slow cooker?
If your stew is more like a slow cooker soup instead, you can remove a little of the broth to a small bowl, add in a quarter cup of flour, and whisk until there are no lumps. Then stir the flour mixture back into the rest of the stew. Allow the stew to continue cooking for five to ten minutes or until the stew no longer tastes like flour.
Can I put raw beef in the slow cooker?
Yes, you can definitely put the raw beef right in the slow cooker. Just top it with the other ingredients and enough liquid to cover the beef and cook on low until it’s tender for about six to eight hours.
Do I have to brown meat before slow cooking?
No, you don’t need to brown the meat before cooking it, but if you have the time, it’s a good idea. Doing this will make the stew richer and even more flavorful.
- 1 15-ounce can beef broth
- 2 cups water
- 1 package brown gravy mix
- 1.5 pounds stew meat
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 2 medium russet potatoes, peeled and diced
- 1 16 ounce package baby carrots
- 1 cup frozen peas
- Salt and pepper
- 3 tablespoons cornstarch mixed with 3 tablespoons cold water (optional)
- Whisk together the beef broth, water, and brown gravy mix.
- Spray nonstick cooking spray on the bowl of the slow cooker.
- Add the stew meat and season with salt and pepper.
- Top the meat with onions and garlic.
- Add the potatoes, baby carrots, and peas.
- Pour the broth mixture over the top of the ingredients.
- Place the lid on the slow cooker and cook on low for 8 hours or high for five hours.
- If the broth is too soupy when the cook time is up, add the cornstarch mixture to the pot.
- If the broth is too thick when the cook time is up, add some water to thin it out.
- Turn the crock pot to high and simmer the soup for 20 to 30 minutes to thicken.