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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 minutes
Cook Time 8 hours
Finishing Time (peas + thickening) 30 minutes
Total Time 8 hours 30 minutes
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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