Crock Pot Beef Stew Recipe

Yields: 6-8 servings
Prep Time: 20 minutes
Cook Time: 8-10 hours on Low, or 4-6 hours on High


  • 1.5-2 pounds beef chuck roast, cut into 1 ½ inch cubes
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3-4 cloves garlic, minced
  • 4 medium carrots, cut into 1-inch chunks
  • 3 medium potatoes (Yukon Gold or Russet work well), peeled and cubed
  • 1 cup red wine (optional, can substitute with additional beef broth)
  • 4 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 cup frozen peas
  • Optional for thickening: Mix 2 tablespoons cornstarch + 2 tablespoons cold water


1. Prep the beef: Combine flour, salt, and pepper in a bowl. Toss beef cubes to coat them evenly.

2. Sear your meat: Heat 1 tablespoon of oil in a skillet over medium-high heat. Brown the beef in batches (don’t overcrowd the pan). Transfer the seared beef to your slow cooker.

3. Sauté the vegetables: Add remaining oil to the pan. Sauté onions until softened (about 3 minutes). Add garlic, cook for another minute. Deglaze the pan with a splash of red wine or beef broth, scraping up browned bits. Transfer to the slow cooker.

4. Add to the slow cooker: Add carrots, potatoes, red wine (if using), beef broth, Worcestershire sauce, tomato paste, thyme, and bay leaf to the slow cooker. Stir to combine.

5. Cook it low and slow: Cover your Crock-Pot and cook on LOW for 8-10 hours or on HIGH for 4-6 hours, or until the beef is very tender.

6. Finishing touches: About 30 minutes before serving, if you want to thicken the stew, create a cornstarch slurry (combine cornstarch and cold water). Stir the slurry into the stew a little at a time until it reaches your desired thickness. Add the frozen peas and cook uncovered for 10-15 minutes more.

7. Remove bay leaf and season: Discard the bay leaf before serving. Adjust salt and pepper if needed

8. Enjoy! Serve steaming hot with crusty bread, mashed potatoes, or over a bed of noodles.


Quality cut: Chuck roast is ideal, but other stewing cuts work too.

Searing adds flavor: It’s optional, but takes the flavor up a notch!

Vegetable variation: Add your favorites like parsnips, celery, mushrooms, etc.

Make it ahead: You can prep ingredients the night before and store them in the fridge, then just dump everything in the slow cooker in the morning.


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