Slow Cooker Beef Stew – Tender Crockpot Beef & Vegetables

I’ve never been more obsessed with my crockpot! This Slow Cooker Beef Stew is packed with tender, juicy beef, chunky potatoes, sweet carrots, bell peppers, and onions, all simmered in a rich, savory gravy. The beef becomes incredibly soft, and every bite is full of comforting homemade flavor.

It’s the perfect set-it-and-forget-it dinner for busy days, chilly evenings, and cozy family meals!

Prep Time: 20 minutes
Cook Time: 7–8 hours on LOW or 4–5 hours on HIGH
Total Time: Up to 8 hours 20 minutes
Servings: 6–8
Difficulty: Easy
Ingredients
For the beef stew:
– 2 lbs (900 g) beef chuck, cut into bite-sized cubes
– 3 medium potatoes, peeled and cubed
– 2 carrots, peeled and sliced
– 1 red bell pepper, chopped
– 1 green bell pepper, chopped
– 1 large onion, diced
– 3 garlic cloves, minced
– 2 tablespoons olive oil
For the gravy:
– 3 cups beef broth
– 2 tablespoons tomato paste
– 2 tablespoons Worcestershire sauce
– 1 tablespoon soy sauce
– 1 teaspoon paprika
– 1 teaspoon dried thyme
– 1 teaspoon Italian seasoning
– ½ teaspoon black pepper
– 1 teaspoon salt, or to taste
– 1 bay leaf
– 2 tablespoons cornstarch
– 2 tablespoons cold water
Instructions
Step 1: Prepare the beef

Pat the beef cubes dry with paper towels. Season with salt, black pepper, and paprika.

Step 2: Brown the beef

Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches for approximately 2–3 minutes per side. This step adds extra flavor but can be skipped if you’re short on time.

Step 3: Prepare the vegetables

Peel and chop the potatoes and carrots. Dice the onion and bell peppers. Mince the garlic.

Step 4: Assemble the crockpot

Place potatoes, carrots, onions, and bell peppers in the bottom of the slow cooker. Add the browned beef and minced garlic.

Step 5: Prepare the sauce

In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, soy sauce, thyme, Italian seasoning, and black pepper.

Step 6: Slow cook

Pour the sauce over the beef and vegetables. Add the bay leaf and gently stir.

Cover and cook:
– LOW: 7–8 hours.
– HIGH: 4–5 hours.
Cook until the beef is fork-tender and the vegetables are soft.

Step 7: Thicken the gravy

Mix cornstarch and cold water in a small bowl until smooth. Stir into the stew during the final 20–30 minutes of cooking.

Cover and allow the gravy to thicken.

Step 8: Serve

Remove the bay leaf. Taste and adjust the seasoning. Garnish with fresh parsley and serve hot with crusty bread, rice, or mashed potatoes.
Nutrition Information
Estimated per serving, based on 8 servings.
Nutrient Amount
Calories 350 kcal
Protein 31 g
Carbohydrates 25 g
Fat 13 g
Fiber 3 g
Sugar 4 g

Nutrition values are estimates and vary depending on the beef cut and serving size.
All Nut Information
Does this recipe contain nuts?

No nuts are required in this slow cooker beef stew.
– Almonds: Not included.
– Walnuts: Not included.
– Pecans: Not included.
– Cashews: Not included.
– Peanuts: Not included.
– Pistachios: Not included.
Nut allergy precautions:
– Check beef broth and Worcestershire sauce labels.
– Check soy sauce and seasoning ingredients.
– Use products with suitable allergen information if serving someone with a nut allergy.
No nuts required
Helpful Tips for the Best Crockpot Beef Stew
1. Choose beef chuck: It becomes wonderfully tender during slow cooking.
2. Brown the meat first: This creates deeper, richer flavor.
3. Cut vegetables evenly: This helps them cook consistently.
4. Don’t lift the lid: Every time you open the slow cooker, heat escapes.
5. Make thicker gravy: Add a little extra cornstarch slurry if needed.
6. Add fresh herbs: Parsley or thyme gives the stew a fresh finish.
Storage Instructions
– Refrigerator: Store in an airtight container for 3–4 days.
– Freezer: Freeze for up to 3 months.
– Reheating: Warm gently on the stovetop or microwave until steaming hot.
– Meal prep: Divide into individual portions for easy lunches and dinners.
Questions & Answers (Q&A)
Q1: What is the best beef for slow cooker stew?

Beef chuck is the best choice because its connective tissue breaks down during slow cooking, creating tender, flavorful meat.

Q2: Can I put raw beef directly into the crockpot?

Yes! You can skip browning and add the raw beef directly. Browning first simply adds extra flavor.

Q3: Why is my beef still tough?

It probably needs more cooking time. Continue cooking until it becomes fork-tender.

Q4: Can I make this recipe without potatoes?

Absolutely! Replace potatoes with mushrooms, cauliflower, turnips, or extra carrots.

Q5: Can I use frozen vegetables?

Yes! Frozen vegetables work well. Add delicate vegetables during the final 1–2 hours to avoid overcooking.

Q6: How do I make the gravy thicker?

Mix cornstarch with cold water and stir it into the stew during the final 20–30 minutes.

Q7: Can I prepare this recipe overnight?

You can chop the vegetables and prepare the sauce the night before. Refrigerate everything separately and assemble before cooking.

Q8: Can I make this beef stew gluten-free?

Yes! Use gluten-free beef broth, Worcestershire sauce, soy sauce or tamari, and certified gluten-free cornstarch.

Q9: Can I use chicken instead of beef?

Yes, but cooking time will be shorter. Use chicken broth and check that the chicken reaches 165°F (74°C).

Q10: What should I serve with beef stew?

Crusty bread, dinner rolls, mashed potatoes, rice, or a fresh green salad are excellent choices.

Q11: Can I freeze leftover beef stew?

Yes! Cool promptly, portion into freezer-safe containers, and freeze for up to 3 months.

Q12: Can I make this without tomato paste?

Yes. You can omit it or replace it with a little extra broth and a small amount of tomato sauce.

Final Result: Fall-apart tender beef, chunky vegetables, and a rich, delicious gravy in every spoonful! This Crockpot Beef Stew is the kind of comforting dinner that makes everyone come back for seconds. ❤️