Crock Pot Beef Stew

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Crock Pot Beef Stew is the ultimate comfort food, packed with tender beef, hearty vegetables, and rich, savory broth. Let your slow cooker do the work, and come home to a warm, delicious meal that’s perfect for any night of the week.

Top-down view of a slow-cooked beef stew in a crock pot, featuring mushrooms, carrots, green beans, and potatoes, garnished with chopped parsley.

There’s nothing quite like a warm, comforting bowl of homemade beef stew, especially when it’s been simmering away in the crockpot all day.

This Crockpot Beef Stew is loaded with tender chunks of chuck roast, hearty potatoes, sweet carrots, earthy mushrooms, and vibrant green beans.

It’s the perfect meal for those chilly days when you want something filling, flavorful, and effortless to prepare.

Slow cooker filled with hearty beef stew, brimming with vegetables and tender beef, garnished with parsley.

Tips for the Perfect Crockpot Beef Stew

  • Browning the Beef: Don’t skip the step of browning the beef before adding it to the slow cooker. It adds a depth of flavor that really enhances the stew.
  • Thickening the Stew: Be sure to whisk the flour into the broth slowly to avoid lumps.
  • Seasoning: Taste the stew before serving and adjust the salt and pepper as needed.
A rich and savory crock pot beef stew in a slow cooker, filled with vegetables and tender beef, with a wooden spoon.

Storage and Reheating

  • Refrigerate: Store any leftover beef stew in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to meld together, making it even more delicious the next day.
  • Freeze: If you have a large batch, you can freeze the stew for up to 3 months. Let it cool completely before transferring it to a freezer-safe container. When ready to enjoy, thaw it in the refrigerator overnight.
  • Reheat: Reheat the stew on the stove over medium heat until warmed through, or in the microwave in short intervals, stirring occasionally.

Other Soups and Stews

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A close-up of a hearty beef stew with potatoes, carrots, mushrooms, and green beans in a slow cooker, being stirred with a wooden spoon.

Crock Pot Beef Stew

5 from 1 vote
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Author: Kim
Prep Time: 15 minutes
Cook Time: 8 hours 45 minutes
Total Time: 9 hours
Servings: 8 Servings

Ingredients

  • 2 ½ to 3 pounds chuck roast
  • 1 teaspoon salt, for seasoning beef
  • ¼ teaspoon ground black pepper, for seasoning beef
  • 2 to 3 tablespoons cooking oil
  • 3 russet potatoes, diced into ½ inch cubes
  • 3 carrots, cut into half moons
  • 6 ounces baby bella mushrooms, sliced
  • 1 large yellow onion, diced
  • 5 garlic cloves, minced
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon sweet paprika
  • 2 ½ cups beef broth
  • ½ cup red wine, may substitute with beef broth
  • 2 tablespoons tomato sauce, may substitute with 1 tablespoon of tomato paste
  • 1 ½ tablespoons Worcestershire sauce
  • 2 bay leaves
  • ½ cup all-purpose flour
  • ½ cup green beans, fresh or frozen, trimmed and cut in half
  • Salt and pepper, to taste
  • Fresh parsley, for garnish
US Customary – Metric

Instructions
 

  • Trim any excess fat from the chuck roast and cut it into 1 ½ inch cubes. Season the beef generously with salt and pepper.
    2 ½ to 3 pounds chuck roast
    1 teaspoon salt
  • Heat the oil in a large, heavy-bottomed pan over medium heat. Add the beef in batches, searing each piece until browned on all sides, about 2-3 minutes per side. Transfer the seared beef to the slow cooker.
    2 to 3 tablespoons cooking oil
  • Add the diced potatoes, carrots, mushrooms, onions, and garlic to the slow cooker on top of the beef.
    3 russet potatoes
    3 carrots
    6 ounces baby bella mushrooms
    1 large yellow onion
    5 garlic cloves
  • Sprinkle the cumin, oregano, and paprika over the vegetables.
    ½ teaspoon ground cumin
    ½ teaspoon dried oregano
    ½ teaspoon sweet paprika
  • In a large bowl or measuring cup, whisk together the beef broth, red wine (or additional broth), tomato sauce, and Worcestershire sauce. Pour the mixture over the beef and vegetables in the slow cooker. Add the bay leaves.
    2 ½ cups beef broth
    ½ cup red wine
    2 tablespoons tomato sauce
    1 ½ tablespoons Worcestershire sauce
    2 bay leaves
  • Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 4 hours, until the beef and vegetables are tender.
  • About 30 minutes before the cooking time is up, remove 2 cups of the broth from the slow cooker. In a separate bowl, gradually whisk in the flour to the broth, ensuring there are no lumps. Pour the flour mixture back into the slow cooker and stir to combine.
    ½ cup all-purpose flour
  • Stir in the green beans, cover, and continue cooking for an additional 15 minutes on HIGH or 30 minutes on LOW. Taste and add salt and pepper.
    ½ cup green beans
  • Remove the bay leaves, then ladle the stew into bowls. Garnish with fresh parsley, oregano, green onions, or chives, and enjoy!

Notes

  • The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 ½ cups of slow cooker beef stew. Actual calories will vary.

Nutrition

Serving: 1.5cupsCalories: 425kcalCarbohydrates: 27gProtein: 32gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 98mgSodium: 476mgPotassium: 1126mgFiber: 3gSugar: 3gVitamin A: 3975IUVitamin C: 9mgCalcium: 69mgIron: 5mg
5 from 1 vote

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