The first time I made this Crock Pot beef stew I forgot to brown the meat and still ended up with a bowl my whole family fought over.
It’s that kind of recipe — forgiving, simple, and deeply comforting.
You can set it in the morning and come home to a house that smells like slow-cooked nostalgia.
This version is built for busy weeknights and lazy weekends alike.
It uses pantry-stable ingredients, minimal hands-on time, and concentrates flavor over hours so every spoonful feels intentional.
Why You’ll Love This Recipe
- Hands-off cooking: toss everything in and walk away.
- Deep, concentrated flavor from slow, gentle cooking.
- Chunky, satisfying texture with tender beef and fork-soft vegetables.
- Minimal ingredients that stretch into several hearty meals.
The texture is the real winner here: the beef breaks down to tender, shreddable pieces while the potatoes and carrots hold a pleasant but yielding bite.
The broth reduces slightly and becomes glossy, coating each piece with savory, tomato-tinged richness.
It’s the kind of stew that tastes even better the next day because the flavors have time to marry.
“Made this on a rainy Sunday and my picky teens asked for seconds — they’re still talking about it. Simple, cozy, and perfect.” — Jamie, reader
Key Ingredients
Beef stew meat — This recipe shines or falls on the cut of beef you choose.
Look for chuck roast trimmed and cut into 1- to 1.5-inch cubes; it has the right balance of collagen and fat to become fork-tender after long, slow cooking.
If your grocery sells pre-cut stew meat, pick pieces with a little marbling for the best texture.
Beef broth — The broth is your backbone.
Use low-sodium beef broth so you can control salting near the end; a richer, higher-quality broth (or a mix of stock and broth) gives more depth than plain water.
If you like a beefier finish, one cup of beef stock concentrate or beef bone broth can intensify flavor.
Potatoes — Starchy potatoes like Russets will soften into a thicker, stew-like texture, while Yukon Golds keep their shape a bit more.
Choose based on how chunky you want the stew; I prefer Yukon Gold for a balance between body and tenderness.
Cut them into even dice so they cook uniformly alongside the beef.
Tomato paste — It’s small but mighty here, adding umami, acidity, and a subtle sweetness that rounds the broth.
Sear or bloom it briefly in a tablespoon of oil before adding to the slow cooker if you want more caramelized depth, though stirring it into the pot works fine for no-fuss cooking.
Store-bought pastes vary in intensity; taste as it simmers and adjust with a pinch of sugar if the tomato edge is too bright.
Full ingredient list:
- 2 pounds beef stew meat
- 4 cups beef broth
- 4 carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
Step-by-Step Instructions
Step 1: Combine the base ingredients
Place the beef stew meat into the Crock Pot.
Add the beef broth, sliced carrots, diced potatoes, chopped onion, and minced garlic on top of the meat.
Pro tip: Distribute the vegetables evenly so the potatoes and carrots sit partly in the broth; that keeps them from drying at the edges.
Step 2: Add seasonings and tomato paste
Stir in the tomato paste until it dissolves into the broth.
Sprinkle the dried thyme, salt, and black pepper over the top and tuck the bay leaf into the mixture.
Pro tip: If your tomato paste feels stubborn, mix it with a few tablespoons of warm broth first to prevent clumps.
Step 3: Cook low and slow
Cover the Crock Pot and set to low for 8 hours or high for 4 hours.
Cook until the beef is clearly fork-tender and the potatoes are soft when pierced.
Pro tip: You’ll know it’s ready when a fork slides through a beef cube with almost no resistance and the broth is glossy rather than watery.
Step 4: Final touches
Remove and discard the bay leaf before serving.
Taste and adjust salt and pepper, then ladle into bowls.
Pro tip: Let the stew rest for 10–15 minutes off heat before serving; flavors settle and the broth thickens slightly as it cools.
Expert Tips for Success
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Brown the meat for deeper flavor (optional): If you have 10–15 extra minutes, sear stew cubes in a hot skillet until browned on all sides before adding to the Crock Pot. This Maillard reaction adds a roasted backbone that the slow cooker alone can’t fully replicate. If you skip browning, consider adding a teaspoon of Worcestershire or a splash of red wine to boost savory notes.
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Keep an eye on potato variety: Use Yukon Gold for structure, or Russet if you want a thicker body to the broth. If you prefer firmer vegetables, add them halfway through cooking on low so they don’t disintegrate.
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Use low-sodium broth to control salt: Many store-bought broths are salty. Start with low-sodium and adjust at the end once the stew has concentrated. This avoids an over-salted finished pot.
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Layer flavors: Add the tomato paste and thyme early so they have hours to mellow and integrate. Fresh herbs should be added at the end, dried herbs at the beginning.
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Temperature and timing: Every Crock Pot runs a little different. If your pot runs hot, check doneness at 6 hours on low. For high setting, check at 3 hours to make sure vegetables haven’t overcooked.
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Skimming fat: If you prefer a leaner broth, refrigerate the stew overnight and remove the solidified fat from the surface before reheating. Alternatively, skim with a spoon just after cooking.
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Thicken without flour (if needed): If you want a thicker gravy but prefer no flour, mash a few potato pieces into the broth and stir — instant, natural thickener. For a glossy finish, whisk 1 tablespoon corn starch with 2 tablespoons cold water and stir into boiled stew, cooking an extra 10 minutes on high.
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Equipment matters: A Crock Pot with a ceramic insert and tight-fitting lid retains heat best. If using an insert that’s cracked or a loose lid, plan for slightly longer cooking to reach tenderness.
Storage & Freezing
Fridge: Cool the stew to room temperature for no more than two hours.
Transfer to airtight containers and refrigerate for up to 4 days.
Freezer: For longer storage, cool fully and pack into freezer-safe containers or heavy-duty freezer bags.
Leave about an inch of headspace for expansion. Freeze for up to 3 months for best quality.
Thawing & reheating: Thaw frozen stew in the refrigerator overnight.
Reheat gently on the stove over medium-low heat, stirring occasionally until steaming; avoid high heat which can break down the beef further and make vegetables mushy.
Reheating from frozen: If you must reheat from frozen, use a low oven (325°F/160°C) with the stew in an oven-safe dish covered for 60–90 minutes, stirring every 20 minutes to ensure even heating and to check doneness.
Safety tip: Never reheat in a slow cooker from frozen; the interior may stay in the temperature danger zone too long. Always thaw in the fridge first or use stove/oven methods.
Variations & Substitutions
Herb-forward beef stew: Add a sprig of fresh rosemary and a teaspoon of smoked paprika with the thyme.
Finish with chopped parsley for brightness. This gives a woodsy, aromatic lift.
Red wine boost: Replace 1 cup of beef broth with 1 cup of dry red wine.
It adds acidity and tannic structure; reduce the salt slightly to keep balance.
Vegetarian swap: Replace beef with large cubes of portobello mushrooms and use vegetable broth.
Add umami with a tablespoon of soy sauce or miso paste; cook the same time but check mushroom tenderness earlier.
Lower-carb option: Omit potatoes and swap in turnips or rutabaga for lower carbs.
They offer a similar texture with fewer starchy carbs and hold up well in slow cooking.
Frequently Asked Questions
Q: Do I need to brown the beef before putting it in the Crock Pot?
A: No, browning is optional. Browning adds flavor through caramelization, but the long slow cook will still tenderize the meat and produce a satisfying stew. Brown if you want extra depth and have a few extra minutes.
Q: Can I make this stew in an Instant Pot instead?
A: Yes. Use the sauté function to brown the beef (optional), then pressure cook on high for about 35–45 minutes with a natural pressure release for best tenderness. Add potatoes only halfway through if you want them firmer.
Q: My stew is watery after cooking — how do I fix it?
A: Simmer uncovered on high for 15–30 minutes to reduce the broth. You can also mash a few potato pieces into the liquid or whisk a corn starch slurry (1 tbsp cornstarch + 2 tbsp cold water) and stir in until thickened.
Q: How can I make this stew more kid-friendly?
A: Cut vegetables into smaller, bite-sized pieces and reduce strong seasonings. Consider leaving out additional spices until after a family taste-test and serving with buttery mashed potatoes or crusty bread for dipping.
Q: Is it safe to cook meat and vegetables together in the slow cooker?
A: Yes. Slow cookers reach safe temperatures that cook both meat and vegetables. Just ensure pieces are uniformly sized so everything reaches proper doneness at the same time.
Final Thoughts
This Crock Pot beef stew is built for everyday comfort and minimal fuss.
It’s flexible enough to tweak and forgiving enough for busy cooks.
Please leave a star rating in the recipe card below and pin this to your dinner board for later.
Conclusion
If you want more slow-cooker inspiration, check out this beloved take on the dish at Slow Cooker Beef Stew – The Cozy Cook for alternative seasoning ideas.
For a version with extra herbs and step-by-step photos, I like the method shown at Crockpot Beef Stew Recipe • Salt & Lavender.
If you’re comparing classic slow-cooker times and variations, Allrecipes has a long-running crowd-pleaser here: Easy Slow Cooker Beef Stew Recipe.
On a budget? This frugal, flavorful approach from Budget Bytes is a great resource: Crockpot Beef Stew – Budget Bytes.
Crock Pot Beef Stew
Ingredients
Main ingredients
- 2 pounds beef stew meat Use chuck roast trimmed and cut into 1- to 1.5-inch cubes.
- 4 cups beef broth Low-sodium broth is preferable to control salting.
- 4 pieces carrots, sliced
- 3 pieces potatoes, diced Consider Yukon Gold for a balance of body and tenderness.
- 1 piece onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste Sear briefly for depth if desired.
- 1 teaspoon dried thyme
- 1 teaspoon salt Adjust to taste.
- 1/2 teaspoon black pepper Adjust to taste.
- 1 piece bay leaf
Instructions
Preparation
- Place the beef stew meat into the Crock Pot.
- Add the beef broth, sliced carrots, diced potatoes, chopped onion, and minced garlic on top of the meat.
- Distribute the vegetables evenly so the potatoes and carrots sit partly in the broth.
Seasoning
- Stir in the tomato paste until it dissolves into the broth.
- Sprinkle the dried thyme, salt, and black pepper over the top and tuck the bay leaf into the mixture.
Cooking
- Cover the Crock Pot and set to low for 8 hours or high for 4 hours.
- Cook until the beef is fork-tender and the potatoes are soft when pierced.
Serving
- Remove and discard the bay leaf before serving.
- Taste and adjust salt and pepper, then ladle into bowls.
- Let the stew rest for 10–15 minutes off heat before serving.
