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Easy Crockpot Beef Stew: The Best Family Favorite Recipe

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This easy crockpot beef stew is the ultimate comfort food—tender beef, hearty vegetables, and a rich, savory gravy that tastes like it simmered all day. With just 15 minutes of prep, it’s a set-it-and-forget-it meal perfect for busy weeknights.

Ingredients

Scale
  • 2 lbs beef chuck roast, cut into 1.5-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 4 large carrots, peeled and cut into 1-inch chunks
  • 3 celery stalks, sliced into 1/2-inch pieces
  • 1.5 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 3 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 4 cups low sodium beef broth
  • 1 cup dry red wine (optional, or use extra broth)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and black pepper, to taste
  • 1 cup frozen peas
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions

  1. Prep the beef. Pat the beef chuck cubes dry with paper towels. In a mixing bowl, toss the beef with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the 3 tablespoons of flour. Make sure each piece is lightly coated.
  2. Brown the meat. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Working in batches, add the beef cubes in a single layer. Let them sit undisturbed for 3-4 minutes until the bottom is deep golden brown. Flip and brown the other side for another 2-3 minutes. Transfer the browned beef to your slow cooker.
  3. Sauté the aromatics. Reduce the heat to medium and add the diced onion to the same skillet. Cook for 3-4 minutes, stirring occasionally, until the onion is softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Scrape up any browned bits from the bottom of the pan as you stir.
  4. Deglaze the pan. Pour in the dry red wine (or 1 cup of beef broth if skipping the wine) and stir vigorously with a wooden spoon, scraping up all the browned bits. Let it simmer for 2-3 minutes until it reduces slightly.
  5. Layer the slow cooker. Add the chopped carrots, celery, and potatoes to the slow cooker on top of the beef. Pour the onion-wine mixture over the vegetables. Add the tomato paste, beef broth, bay leaves, dried thyme, and dried rosemary. Give everything a gentle stir to combine.
  6. Cook low and slow. Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The stew is done when the beef is fork-tender and the vegetables are soft but not falling apart.
  7. Add the peas. About 15 minutes before serving, stir in the frozen peas. They just need to warm through and turn bright green.
  8. Adjust seasoning and serve. Remove the bay leaves. Taste the stew and adjust salt and pepper as needed. If the gravy seems too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in, then let it cook on high for 10 more minutes to thicken. Ladle into bowls and garnish with fresh parsley.

Notes

Don’t skip browning the meat—it adds deep flavor. Cut vegetables uniformly (about 1-inch pieces) for even cooking. Let the stew rest for 15-20 minutes after cooking for best flavor. For a gluten-free version, use a 1:1 gluten-free flour blend. For a low-carb version, replace potatoes with cauliflower or turnips.

Nutrition

Keywords: crockpot beef stew, easy beef stew, slow cooker beef stew, family favorite, comfort food, beef stew recipe

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