Name: Crockpot Beef Stew Recipe (Hearty)
Prep time: 15 min
Cook time: 480 min
Total time: 510 min
Ingredients: 2 lb beef chuck, cut into 1½-inch cubes (or sirloin for steak-style); 1½ tsp kosher salt, divided; 1 tsp black pepper, divided; 2 Tbsp all-purpose flour (omit for gluten-free); 1–2 Tbsp neutral oil (for optional sear); 1 large yellow onion, chopped; 4 cloves garlic, minced; 4 carrots, peeled and cut into ¾-inch pieces; 2 ribs celery, sliced; 1 lb gold potatoes, cut into 1–1¼-inch chunks; 2 Tbsp tomato paste (optional but recommended); 3 cups low-sodium beef broth; 1 cup dry red wine or additional broth; 1 Tbsp Worcestershire sauce; 1 tsp dried thyme; 1 tsp dried rosemary; ½ tsp smoked paprika; 2 bay leaves; 1 cup frozen peas; 2 Tbsp cornstarch (optional, for thickening); 2 Tbsp water (for slurry); 2 Tbsp chopped parsley, for garnish

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Dump-and-go slow cooker beef stew with tender chuck, glossy gravy, and cozy fall flavor, ~15 min prep

Rich, spoon-tender beef, sweet carrots, and buttery potatoes in a silky crockpot gravy, zero babysitting, all comfort.

Overhead crockpot beef stew—chuck, carrots, potatoes in glossy brown gravy; parsley; text: Hearty Crockpot Beef Stew.

Why You’ll Love It

Set it & savor it: Built for Best Crock Pot Stew seekers—hands-off, consistent results.
Cold-weather fuel: Perfect for Fall Weather Dinner Recipes and Winter One Pot Meals.
Budget-friendly beef: Optimized for Crockpot Recipes Using Stew Meat—no pricey cuts needed.
Versatile & hearty: Works as classic Crockpot Meals Beef Stew or a richer Steak Stew Crockpot version.
Click-worthy comfort: Family-approved Crockpot Recipes Comfort Foods with freezer-friendly leftovers.

Ingredients (notes only)

Beef & Aromatics

Beef chuck or “stew meat” (2 lb), 1½-inch cubes: chuck = best collagen → tenderness.
Kosher salt & pepper + 2 Tbsp flour: light dredge for body.
Neutral oil (1–2 Tbsp): for optional sear.
Yellow onion (1 large), garlic (4 cloves).

Veg & Flavor

Carrots (4 medium), celery (2 ribs), gold potatoes (1 lb): hearty dice for all-day simmer.
Tomato paste (2 Tbsp): umami + color (use ketchup in a pinch).
Beef broth (3 cups, low-sodium): flavor base.
Red wine (1 cup, optional) or more broth: depth; ok to skip.
Worcestershire (1 Tbsp), bay leaves (2), thyme (1 tsp), rosemary (1 tsp), smoked paprika (½ tsp).

Finishers

Frozen peas (1 cup), stirred at the end for pop.
Cornstarch slurry (2 Tbsp cornstarch + 2 Tbsp water) if you want thicker gravy.
Parsley, chopped, for freshness.

Round out the plate with bright sides: Honey-Glazed Carrots & Green Beans or Crispy Garlic Parmesan Roasted Green Beans, then finish with Perfect Cinnamon Pie.

Step-by-Step Instructions

(Optional) Sear for depth: Pat beef dry; season, dust lightly with flour. Brown in oil 3–4 min/side in batches. Transfer to crock.
Build the base: Add onion, garlic, carrots, celery, potatoes, tomato paste, broth, wine (or extra broth), Worcestershire, herbs, paprika, salt & pepper. Nestle beef in.
Cook: LOW 8–9 hours (best) or HIGH 4–5 hours, until beef is fork-tender.
Thicken (optional): Stir in cornstarch slurry; cook HIGH 10–15 min to glossy gravy.
Finish: Stir in peas; heat 5 minutes. Adjust salt/pepper, remove bay leaves, sprinkle parsley.
Serve: Ladle over mashed potatoes, buttered noodles, or crusty bread.

Internal Temp Note (meat): Beef is food-safe at 145°F/63°C with a 3-minute rest (USDA). For stew tenderness, braise until collagen converts—beef cubes typically register 195–205°F and shred/fork-tender.

Pro Tips

Even dice = even doneness: Potatoes ~1–1¼”, carrots ~¾”.
Don’t over-liquid: Crockpots don’t evaporate much—3–4 cups total liquid is plenty.
Grease-skim hack: Chill the insert 20 min before serving; lift solid fat, then rewarm.
Wine swap: 1 Tbsp soy sauce + extra broth adds depth if skipping wine.

Variations (mapped to Interests)

Steak Stew Crockpot: Use 2 lb top sirloin; cook LOW 6–7 hrs (less time than chuck).
Best Crockpot Stew Recipes (classic): Add 1 Tbsp sugar + 1 Tbsp vinegar for balanced sweet-tang.
Mushroom & Rosemary: Add 8 oz cremini at Step 2; finish with 1 tsp Dijon.
No-Tomato: Omit paste; add 1 Tbsp butter at the end for sheen.
Gluten-Free: Skip flour dredge; rely on cornstarch slurry.

How to Serve

Over buttery mash, egg noodles, or polenta; add a green like roasted beans or salad.
With warm rolls or sourdough for dunking.

Make Ahead & Storage

Fridge: 4 days airtight (flavor improves on day 2).
Freeze: Up to 3 months (skip peas; add after reheating).
Reheat: Simmer on stovetop with a splash of broth until hot; re-thicken if needed.

FAQs

What cut works best for crockpot stew?
Beef chuck is king for melt-in-your-mouth texture; pre-cut “stew meat” varies, so sear and cook longer if needed.

Can I put frozen beef in a slow cooker?
Avoid. Thaw first for food safety and even cooking.

How do I make the gravy thicker?
Use the cornstarch slurry (Step 4) or mash a few potato cubes into the broth.

Can I skip searing?
Yes—the stew still slaps. Searing just adds extra depth.

Simple Nutrition Table (estimate, per 1 of 8 servings)

Calories	Carbs	Fat	Protein	Sodium
~380	~27 g	~16 g	~33 g	~720 mg

Estimates vary by cut, broth, and slurry.

Sarah

Crockpot Beef Stew Recipe (Hearty)

Slow-cooked beef stew with tender chuck roast, hearty vegetables, and a rich, glossy gravy. Minimal prep for a comforting one-pot dinner that’s freezer-friendly and ideal for cold weather meals.

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Prep Time 15

Cook Time 8

Finishing Time (peas + thickening) 30

Total Time 8 30

Servings: 8 servings

Course: Main Course

Cuisine: American

Calories: 380

Ingredients Equipment Method Nutrition Notes

Ingredients

2 lb beef chuck, cut into 1½-inch cubes (or sirloin for steak-style)
1½ tsp kosher salt, divided
1 tsp black pepper, divided
2 Tbsp all-purpose flour (omit for gluten-free)
1–2 Tbsp neutral oil (for optional sear)
1 large yellow onion, chopped
4 cloves garlic, minced
4 carrots, peeled and cut into ¾-inch pieces
2 ribs celery, sliced
1 lb gold potatoes, cut into 1–1¼-inch chunks
2 Tbsp tomato paste (optional but recommended)
3 cups low-sodium beef broth
1 cup dry red wine or additional broth
1 Tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
½ tsp smoked paprika
2 bay leaves
1 cup frozen peas
2 Tbsp cornstarch (optional, for thickening)
2 Tbsp water (for slurry)
2 Tbsp chopped parsley, for garnish

Equipment

Slow cooker (6 qt or larger)
mixing bowl
tongs
Wooden spoon

Method

Pat beef dry and season with 1 tsp salt and ½ tsp pepper. Toss with flour to coat evenly. Optional: Sear in batches in hot oil until browned; transfer to the slow cooker.
Add onion, garlic, carrots, celery, potatoes, tomato paste, broth, wine, Worcestershire sauce, thyme, rosemary, paprika, bay leaves, and remaining salt and pepper to the slow cooker.
Cover and cook on LOW for 8–9 hours (preferred) or HIGH for 4–5 hours, until beef is fork-tender and vegetables are soft.
If a thicker gravy is desired, stir together cornstarch and water, then mix into the stew. Cook on HIGH for 10–15 minutes until thickened.
Stir in frozen peas; cook 5 minutes until heated through. Remove bay leaves, adjust seasoning, and garnish with parsley before serving.

Nutrition

Calories: 380kcalCarbohydrates: 27gProtein: 33gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 720mgPotassium: 950mgFiber: 4gSugar: 6gVitamin A: 5800IUVitamin C: 18mgCalcium: 70mgIron: 3.5mg

Notes

Internal Temp: Beef is safe at 145°F (63°C) but tender when braised to 195–205°F.
Steak Stew Option: Use sirloin and reduce LOW time to 6–7 hrs.
No Wine: Substitute with beef broth + 1 tsp soy sauce.
Storage: Keeps 4 days refrigerated or 3 months frozen; add peas after reheating.
Pair With: Honey-Glazed Carrots & Green Beans, Crispy Garlic Parmesan Roasted Green Beans, or Perfect Cinnamon Pie.

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