This classic Crock Pot beef stew is an easy, nutritious, one-pot meal that simmers on the counter all day long!
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If you’re looking for even more easy slow cooker recipes, be sure to try these Crock Pot ranch pork chops, a Crock Pot whole chicken, and this slow cooker pulled pork, too!
This stew is DELICIOUS!! I usually don’t enjoy stew, but my husband requested it and since I have made many of your recipes before, I decided to try it…Glad I did!!
– Kelly D.
There are a handful of dishes that totally remind me of my childhood, and this beef stew Crock Pot recipe is definitely one of them. My mom is an amazing cook, and beef stew is one of her signature meals (along with chicken pot pie and apple pie). The smell of this comfort food classic cooking all afternoon is enough to send me back to age 8!
How to Make Slow Cooker Beef Stew | 1-Minute Video
A Few Notes Before You Get Started
- I use stewing beef that I purchase pre-diced from the store. If you can’t find the diced stew meat, you can dice your own chuck roast, brisket, bottom round, or eye round.
- You can certainly skip the step of browning the beef before you add it to the slow cooker. That said, giving the meat a nice sear in the skillet first is well worth a few extra minutes, when possible. It gives the beef a rich flavor and color that you don’t otherwise achieve if you just toss everything into the Crock Pot.
- Use a dry red wine that you enjoy, such as Cabernet Sauvignon or Merlot.
- The key to tender stew beef is to cook it long enough. You can’t rush a pot of beef stew, which does best when given the opportunity to simmer low-and-slow. This breaks down the tough connective tissue and fiber in the meat, yielding a tender pot of stew.
How to Make Crockpot Beef Stew
If you’re looking for an easy dinner that you can throw together in advance and then go about your busy day, this is the solution! My Crock Pot beef stew is loaded with vegetables, tender potatoes, and hearty meat for a flavorful, comfort food supper that will warm you from the inside out. You’ll find detailed instructions in the recipe card below, but here’s the overview:
- Toss the beef with seasoned flour. The flour helps develop a brown crust on the outside of the beef and also thickens the stew.
- Sear the flour-coated beef in batches in a large skillet.
- Transfer the beef to a large slow cooker, along with the remaining ingredients (except for the peas).
- Cover and cook on LOW for about 8 hours, or until the beef and veggies are fork tender. When you’re in a hurry, you can cook the stew on HIGH for about 4 hours.
- Stir the frozen peas into the stew during the final 5 minutes. There’s no need to thaw them first. This keeps the peas nice and green, rather than having them turn brown and mushy over the long cooking time.
- Remove the bay leaves, adjust the seasonings, and serve!
Serving Suggestions
Pair this cozy Crockpot beef stew recipe with a simple green side salad tossed in red wine vinegar salad dressing, a basket of Aunt Bee’s 3-ingredient biscuits, flaky biscuits, a pan of Jiffy cornbread with creamed corn, a loaf of crusty no-knead Dutch oven bread, a loaf of cranberry walnut bread, or a batch of 2-ingredient pumpkin muffins with cake mix.
Preparation and Storage Tips
- How to Store: Leftovers will keep in an airtight container in the fridge for 3-4 days. It’s delicious the next day!
- How to Freeze: Allow the stew to cool to room temperature. Pack in freezer-safe containers or large Ziploc freezer bags. Store in the freezer for up to 3 months. It’s important to note, however, that the texture of the potatoes and vegetables will likely be mushier when thawed. Thaw in the refrigerator ovenright.
- How to Reheat: When chilled, the fat from the stew will rise to the top and harden. You can use a spoon to scrape off most of the fat, or you can simply leave it in the pot and stir it back into the dish when it heats up. Place the cooked stew in a saucepan or Dutch oven on the stovetop. Cover and warm over low heat, just until the stew reaches the desired temperature. If it seems dry, you can add more beef broth to thin, as necessary. You can also reheat individual servings in the microwave for 1-2 minutes.
Made this the other day with sweet onions, marbled chuck roast and some leftover JamJar wine we had – It was delicious! I substituted the mushrooms for two cans of Margaret Holmes Seasoned Cabbage (mostly strained) and some frozen peas at the end. It’s our new go-to recipe for beef stew. Can’t wait to have it again!
– Hanna P.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Crock Pot Beef Stew
Ingredients
- 2 lbs. beef stew meat, cut into 1-2-inch chunks
- ⅓ cup all-purpose flour
- Kosher salt and ground black pepper, to taste
- 4-5 tablespoons canola oil
- 2 large onions, chopped
- 4 large carrots, peeled and chopped
- 2 russet potatoes, peeled and chopped
- 8 ounces sliced fresh mushrooms
- 2 cups beef broth
- 1 cup red wine
- 1 (10.75 ounce) can condensed tomato soup
- 2 bay leaves
- 1 tablespoon minced fresh garlic (about 3 large cloves)
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 16 ounces frozen peas
- Optional garnish: chopped fresh thyme, parsley, or other herbs
Instructions
- Place beef in a large Ziploc bag. Add flour and ½ teaspoon salt and ¼ teaspoon pepper. Seal the bag and toss so that the beef chunks are coated in flour.
- Heat 2 tablespoons of oil in a large heavy skillet over medium-high heat. When the oil is hot (but not smoking), brown the beef on both sides until the chunks turn a rich color (about 8 minutes). You will probably need to do this in 2 or 3 batches so that the pan isn’t too crowded. Add more oil to the pan with each batch, if needed.
- Place the beef and the remaining ingredients (EXCEPT for the peas) in the slow cooker.
- Cover the slow cooker and cook on LOW for about 8 hours or on HIGH for about 4 hours, until the beef and vegetables are tender. During the final 5 minutes, stir in the peas and continue cooking until heated through. This way the peas will stay green rather than turning mushy and brown.
- Remove the bay leaves, season with salt and pepper to taste, and ladle into individual serving bowls.
Notes
- How to Store: Leftovers will keep in an airtight container in the fridge for 3-4 days. It’s delicious the next day!
- How to Freeze: Allow the stew to cool to room temperature. Pack in freezer-safe containers or large Ziploc freezer bags. Store in the freezer for up to 3 months. It’s important to note, however, that the texture of the potatoes and vegetables will likely be mushier when thawed.
Nutrition
Beef Stew Crock Pot Recipe Variations
- Instead of using a slow cooker, make this Dutch oven beef stew on the stovetop.
- For an alcohol-free recipe, simply replace the wine with an extra cup of beef broth.
- Add a splash of Worcestershire sauce for savory, umami flavor that pairs really well with beef.
- Balsamic vinegar or red wine vinegar provide a bright, acidic finishing touch.
- If using Yukon gold potatoes or red potatoes instead of the russets, you do not need to peel them.
More Stew Recipes to Try
Irish Stew
2 hours hrs 40 minutes mins
Crockpot Brunswick Stew
6 hours hrs 10 minutes mins
Crock Pot Chicken Stew
8 hours hrs 15 minutes mins
This recipe was originally published in October, 2017. It was updated in November, 2024.
This reminds me of my childhood, too. One of my favorite comfort foods! Your version sounds delicious, Blair! I love that it’s made in the slow cooker and with hearty ingredients. I need to try this, and soon!
Thank you, Gayle! I swear that comfort food from our childhood always tastes best!
Oh wow, that looks absolutely fabulous, bursting with root veggies and fall comfort!
Thank you so much! It’s definitely fall comfort food! 🙂
This is one of the best beef stews I have ever tasted. It is so delicious, healthy and easy to prepare. I am making another batch on Sunday for some guests. Thank you for sharing this wonderful recipe.
Yay! I’m so glad that you liked it as much as we do, Sheila! Thanks for letting me know! 🙂
I love this time of year so I can eat stews like this, I like the trick of adding tomato soup that must add a lot of flavour. Can’t wait to try it!
Thanks, Emily! I love soup and stew season, too!
This stew is DELICIOUS!! I usually don’t enjoy stew, but my husband requested it and since I have made many of your recipes before,I decided to try it.. Glad I did!!
Thank you, Kelly!
I haven’t actually made this recipe just yet, but I just know it will be fabulous. I do have a couple of questions. I am not an experienced wine drinker, plus the wines that I do enjoy are sweet wines. I understand that while the dish is cooking the alcohol will evaporate. I do not like to drink dry or extra dry wines. To me it sounds like a bad idea to add a sweet, or very sweet wine to Beef Stew. Could or would you recommend a wine for this recipe? Preferably, an inexpensive wine. If you can’t recommend a wine, could you give me some advice on what type of wine I need to look for?? I really want to try this recipe and follow it as close as possible Thank You!
Hi, Judy! I would recommend a pinot noir, syrah/shiraz, a =burgundy, or a cabernet. If you look in the alcohol section at the grocery store, they usually sell mini bottles of red and white wines in a 4-pack, which are perfect for cooking. They’re decent quality drinking wines, but they’re not too expensive because you don’t have to open a whole big bottle of red wine if you don’t plan to drink it all. You can just use the little bottle for the recipe and not have as much waste. Hope that helps!
Made this the other day with sweet onions, marbled chuck roast and some leftover JamJar wine we had – It was delicious! I substituted the mushrooms for two cans of Margaret Holmes Seasoned Cabbage (mostly strained) and some frozen peas at the end. It’s our new go-to recipe for beef stew. Can’t wait to have it again!
Thanks, Hanna! I’m so glad that it was a hit. Your twist sounds delicious!
Made this tonight… as is… a very nice hearty dinner on a NH freezing rain night… will be on repeat for the winter
We’re so glad you enjoyed it, Scott!