If you are craving a hearty, comforting meal that feels like a warm hug in a bowl, this Crockpot Beef Stew Recipe is going to become your new best friend. It’s packed with tender chunks of beef, golden Yukon potatoes, sweet peas, and earthy carrots all slowly simmered to perfection. What makes this stew truly special is how the flavors meld together beautifully over hours of slow cooking, allowing every ingredient to shine while creating a rich, savory broth. Whether it’s a chilly evening or you just want a no-fuss meal that delivers big on flavor, this recipe is the ultimate go-to for satisfying, homemade goodness.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but each adds something vital to the stew’s flavor, texture, or color. By keeping the list simple, the natural flavors of the beef and vegetables can really take center stage in this Crockpot Beef Stew Recipe.
- 2 cups beef broth: The flavorful base that infuses the stew with deep, meaty richness.
- 1 tablespoon garlic powder: Adds aromatic warmth without overpowering the dish.
- 1 teaspoon black pepper: Brings a mild heat that balances the savory notes perfectly.
- 1 teaspoon salt: Enhances all the natural flavors and ties everything together.
- 1 tablespoon beef bouillon: Boosts the stew’s beefy depth with concentrated seasoning.
- 1 ½ pounds golden Yukon potatoes (cut into chunks): These hearty potatoes add a creamy texture and absorb the stew’s flavors beautifully.
- 2 cups sliced carrots: Offer natural sweetness and a vibrant pop of color.
- 1 large yellow onion (sliced): Lends subtle sweetness and complexity as it slowly cooks.
- 1 cup frozen sweet peas: Added near the end for freshness and a gentle burst of garden flavor.
- 3 tablespoons cornstarch: Used to thicken the stew into a luscious, silky gravy.
- 3 tablespoons water: Essential for creating the perfect cornstarch slurry to avoid lumps.
- Worcestershire sauce (amount to taste): Adds umami and a slight tang, rounding out the overall taste.
- Cubed stew beef (amount per your choice): The star of the dish providing tender, flavorful bites.
How to Make Crockpot Beef Stew Recipe
Step 1: Build Your Flavor Base
Start by pouring the beef broth straight into the crockpot, then add your cubed stew beef. Toss in the garlic powder, black pepper, salt, beef bouillon, and Worcestershire sauce, giving everything a good stir. This mixture is where the magic begins—infusing the beef with seasoning and setting the stage for the rich stock that will develop.
Step 2: Layer the Vegetables
Next, gently layer the golden Yukon potatoes, carrots, and sliced onions on top of the beef mixture. Arranging the veggies like this helps them cook evenly without getting mushy, allowing each piece to soak up those savory juices as the stew simmers away all day.
Step 3: Let It Slow Cook
Cover the crockpot and select high heat for 4 to 6 hours or low heat if you prefer 6 to 8 hours. This slow simmer is key to tenderizing the stew beef until it melts in your mouth and letting all the flavors blend harmoniously. Patience here rewards you with incredible depth of taste.
Step 4: Add Sweet Peas for a Fresh Twist
In the final few minutes of cooking, stir in the frozen sweet peas. This touch of green not only brightens the stew visually but also adds a slight sweetness and crispness that contrast beautifully with the rich beef and carrots.
Step 5: Thicken It Up
Make a smooth slurry by whisking together the cornstarch and water. Pour this mixture into the crockpot while stirring continuously. This step transforms the broth into a luscious gravy, binding everything together in a velvety finish.
Step 6: Final Simmer for Perfection
Cook on high for an additional 10 minutes to thicken the gravy further until it hits your desired consistency. This final touch ensures your stew is perfectly hearty, comforting, and ready for serving.
How to Serve Crockpot Beef Stew Recipe
Garnishes
Adding a sprinkle of freshly chopped parsley or thyme on top not only adds a burst of fresh herbal aroma but provides a lovely contrast against the rich stew. A dollop of sour cream or a sprinkle of grated Parmesan can also elevate the stew’s creaminess and add an extra layer of indulgence.
Side Dishes
This Crockpot Beef Stew Recipe is a fulfilling meal on its own, but pairing it with crusty bread or buttery dinner rolls is simply irresistible. Mashed potatoes or a simple green salad can provide a nice balance and round out the meal while keeping things light enough to let the stew shine.
Creative Ways to Present
For a fun twist, serve the stew inside hollowed-out bread bowls for rustic appeal and added flavor. You can also spoon the stew over creamy polenta or buttered noodles to create a comforting and elegant dinner perfect for sharing with family and friends.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover stew to an airtight container and store it in the refrigerator for up to 3 days. The flavors often deepen overnight, making the leftovers even more delicious the next day.
Freezing
This beef stew freezes beautifully, making it a great option for batch cooking. Portion it out into freezer-safe containers and freeze for up to 3 months. Just be sure to leave some room for expansion and thaw in the fridge overnight before reheating.
Reheating
Gently reheat the stew on the stovetop over medium heat, stirring occasionally to prevent sticking. If the stew thickens too much in the fridge or freezer, simply add a splash of beef broth or water to loosen it back up for a perfect, cozy texture.
FAQs
Can I use other types of potatoes in this Crockpot Beef Stew Recipe?
Absolutely! While golden Yukon potatoes are recommended for their creamy texture, red potatoes or russets also work well. Just keep in mind the cooking time can affect how firm the potatoes remain.
Is it necessary to brown the beef before adding it to the crockpot?
While browning the beef beforehand adds extra flavor through caramelization, this recipe skips that step for simplicity. The long cooking time ensures the beef still becomes wonderfully tender and flavorful.
Can I add other vegetables to the stew?
Definitely! Feel free to add mushrooms, celery, parsnips, or any other root vegetables you love. Just adjust cooking times slightly if you choose to add quicker-cooking veggies.
What can I substitute for cornstarch to thicken the stew?
If you don’t have cornstarch, you can use flour or arrowroot powder instead. Just mix with a bit of water to make a slurry before stirring it into the stew to avoid lumps.
Can I prepare this Crockpot Beef Stew Recipe in an Instant Pot?
Yes! You can use the sauté function to brown the beef, then pressure cook all the ingredients for about 35-40 minutes. Just add the peas and thicken after cooking, similar to the slow cooker method.
Final Thoughts
This Crockpot Beef Stew Recipe is truly a treasure for anyone who loves hearty, home-cooked meals without fuss. With minimal prep and simple ingredients, you get maximum flavor and comfort. I encourage you to give this recipe a try and discover why it’s such a beloved classic—every spoonful feels like cooking with love and sharing it with friends and family.
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Crockpot Beef Stew Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Stew
- Method: Slow Cooking
- Cuisine: American
Description
A hearty and comforting Crockpot Beef Stew featuring tender beef, golden Yukon potatoes, carrots, and peas simmered in a flavorful broth thickened to perfection. Perfect for a nourishing family meal with minimal prep and slow cooking for deep, rich flavors.
Ingredients
Broth & Seasoning
- 2 cups beef broth
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon beef bouillon
- 1 tablespoon Worcestershire sauce
Vegetables & Meat
- 1 ½ pounds golden Yukon potatoes (cut into chunks)
- 2 cups sliced carrots
- 1 large yellow onion (sliced)
- 1 cup frozen sweet peas
- 2 pounds cubed stew beef
Thickening Agent
- 3 tablespoons cornstarch
- 3 tablespoons water
Instructions
- Prepare the broth and beef: Pour beef broth into the crockpot and add cubed stew beef, garlic powder, black pepper, salt, beef bouillon, and Worcestershire sauce. Stir to combine all ingredients well to ensure seasoning is evenly distributed.
- Layer the vegetables: Place the potatoes, carrots, and sliced onions on top of the seasoned beef in the crockpot, creating layers without stirring, to allow flavors to meld during cooking.
- Cook the stew: Cover the crockpot and cook on high for 4 to 6 hours or on low for 6 to 8 hours until the beef is tender and easily pierced with a fork.
- Add peas: In the final few minutes of cooking, stir in the frozen sweet peas, allowing them to heat through without overcooking.
- Thicken the stew: Mix the cornstarch with water to create a smooth slurry. Gradually whisk this slurry into the crockpot while stirring to combine, which will help thicken the stew.
- Final cooking: Cook on high for an additional 10 minutes or until the gravy has thickened to your desired consistency, then remove from heat and serve warm.
Notes
- For a thicker stew, add an extra tablespoon of cornstarch mixed with water.
- Feel free to substitute Yukon potatoes with red or russet potatoes if preferred.
- If you like a richer flavor, sear the beef cubes in a hot skillet before adding to the crockpot.
- The stew can be refrigerated for up to 3 days or frozen for up to 3 months.
