8 Beef Stew Crock Pot Recipes Slow Cooker: Easy Comfort Meals for Busy Weeknights

Slow cooker beef stew is such a classic comfort food, especially for busy folks who want something hearty and nutritious without a ton of work. You just toss everything in, let it go, and those tougher cuts of beef turn meltingly tender. The veggies soak up all those savory flavors too.

Here are eight crock pot beef stew recipes, each with its own twist. Some keep it classic with potatoes and carrots, others bring in wine, fresh herbs, or even a little mustard for zing. There are kid-friendly versions, veggie-heavy options, and a little something for every mood or diet.

Classic Slow Cooker Beef Stew with Potatoes and Carrots

This one’s the definition of homey: tender beef, hearty veggies, and a broth you’ll want to mop up with bread. The slow cooker does all the heavy lifting for you.

Ingredients:

2 pounds beef chuck roast, cut into 2-inch pieces
4 medium potatoes, peeled and cubed
3 large carrots, sliced into rounds
1 medium onion, diced
3 cloves garlic, minced
3 cups beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
2 tablespoons flour
Salt and black pepper to taste
2 tablespoons vegetable oil
2 stalks celery, chopped

Instructions:

Heat the oil in a big skillet over medium-high. Sprinkle the beef with salt and pepper, then brown it on all sides, about 3-4 minutes per side.

Move the browned beef to the slow cooker. Add potatoes, carrots, onion, celery, and garlic.

Whisk the flour into the beef broth until it’s smooth. Stir in tomato paste, thyme, rosemary, and bay leaf.

Pour the mixture over everything in the slow cooker. Try to cover most of the ingredients.

Cover and cook on low for 6-8 hours or high for 3-4 hours. The beef should be fork-tender—no need to check obsessively, but it’s hard to mess up.

Pull out the bay leaf before serving. Taste and add more salt or pepper if it needs it.

Serve with crusty bread or rolls. Leftovers keep for up to 3 days in the fridge—if you have any left.

Crock Pot Beef Stew with Dry Red Wine and Fresh Herbs

This stew is for the grown-ups: beef, dry red wine, and a bunch of fresh herbs. The wine gives everything a deep, rich flavor that’s hard to beat.

Ingredients:

• 3 pounds beef chuck roast, cut into 2-inch pieces
• 1 cup dry red wine
• 2 cups beef broth
• 4 large carrots, cut into chunks
• 1 pound small potatoes, halved
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 bay leaves
• 2 sprigs fresh thyme
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 3 tablespoons all-purpose flour
• Salt and black pepper to taste

Instructions:

Season the beef with salt and pepper. Heat olive oil in a large skillet over medium-high.

Brown the beef in batches, then toss it in the crock pot.

Add the onion to the skillet and cook until it softens, about 3 minutes. Stir in garlic and tomato paste; cook another minute.

Pour in the wine and scrape up any browned bits. Let it simmer for a couple minutes, then pour it all over the beef in the crock pot.

Add carrots, potatoes, beef broth, bay leaves, and thyme. The liquid should almost cover everything.

Cover and cook on low for 7-8 hours or high for 4-5 hours. The beef should be tender and ready to fall apart.

Mix the flour with 3 tablespoons cold water to make a slurry. Stir it in during the last 30 minutes to thicken the stew.

Take out the bay leaves and thyme stems. Sprinkle on parsley just before serving for a fresh touch.

Mustard-Seasoned Slow Cooker Beef Stew

This one’s a little different: tender chunks of beef, veggies, and a subtle tang from mustard in the broth. The slow cooker does its thing, and you get a stew that’s perfect for chilly nights.

The mustard isn’t overpowering—it just adds a hint of brightness. Great when you’re craving something cozy but not too heavy.

Ingredients:

• 2 pounds beef chuck roast, cut into 2-inch cubes
• 3 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 3 carrots, cut into 1-inch pieces
• 3 celery stalks, chopped
• 1 pound small potatoes, quartered
• 3 cups beef broth
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste

Cooking Instructions:

Toss the beef cubes with salt, pepper, and flour. Heat oil in a skillet over medium-high.

Brown the beef in batches, then move it to the slow cooker.

Add the onion to the same skillet and cook until it softens, about 3-4 minutes. Scrape up any browned bits.

Layer carrots, celery, and potatoes in the slow cooker. Top with the onions.

Whisk together beef broth, Dijon, and Worcestershire. Pour it over everything.

Add bay leaves and thyme. Give it a gentle stir.

Cover and cook on low for 7-8 hours or high for 4-5 hours. The beef should be fall-apart tender.

Pull out the bay leaves before serving. Taste and adjust the seasoning if you want.

Serve hot, maybe with some crusty bread. You can keep it warm in the slow cooker for a couple hours if you need to.

Hearty Beef Stew with Celery and Broth

This stew leans into celery for flavor and crunch, plus a rich, savory broth. It’s a classic, but the celery really makes it stand out.

Ingredients:

• 2 pounds beef stew meat, cut into chunks
• 3 celery stalks, chopped
• 4 cups beef broth
• 3 medium potatoes, diced
• 2 large carrots, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 2 bay leaves
• 3 tablespoons cornstarch
• 3 tablespoons water

Instructions:

Put the beef in the slow cooker. Layer celery, potatoes, carrots, and onion on top.

Mix garlic, tomato paste, and Worcestershire together. Spread this over the veggies.

Pour in the beef broth. Sprinkle with salt, pepper, and thyme. Toss in the bay leaves.

Gently stir to combine. Cover and cook on low for 7-8 hours or high for 4-5 hours.

The beef should be tender, and the veggies soft but not mushy. Celery keeps a bit of crunch.

Mix cornstarch and water to make a slurry. Stir it in during the last 30 minutes to thicken the stew.

Remove the bay leaves before serving. The stew should be thick and loaded with tender beef and veggies.

Serves 6-8, and honestly, it’s even better the next day. Store leftovers in the fridge for up to three days.

Kid-Friendly Crock Pot Beef Stew

This version keeps things simple for picky eaters—no strong herbs or wine, just familiar flavors. The slow cooker makes the beef extra tender and easy for kids to eat.

Parents don’t have to worry about overwhelming spices. It’s all about comfort and ease.

Ingredients:

• 2 pounds beef stew meat, cut into 1-inch pieces
• 3 tablespoons all-purpose flour
• 1 tablespoon vegetable oil
• 4 medium potatoes, peeled and cubed
• 3 large carrots, sliced into rounds
• 1 medium onion, diced
• 3 cups low-sodium beef broth
• 1 cup water
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 2 tablespoons tomato paste
• 1 cup frozen peas

Instructions:

Toss the beef with flour in a big bowl. Heat oil in a skillet over medium-high.

Brown the beef on all sides, about 5 minutes total. Move it to the slow cooker.

Add potatoes, carrots, and onion. Mix broth, water, salt, pepper, garlic powder, and tomato paste in a bowl.

Pour the mixture over everything in the slow cooker. Stir gently.

Cover and cook on low for 7-8 hours or high for 4-5 hours. The beef should be fork-tender and the veggies soft.

Add the frozen peas during the last 30 minutes. Stir once and let them warm through.

Taste and add more salt if you think it needs it. Let it cool a bit before serving to kids.

Serve with crackers or rolls. Even adults will want seconds of this one.

Tender Chuck Roast Beef Stew in Slow Cooker

Chuck roast is really the go-to cut for slow cooker beef stew. The meat’s got plenty of connective tissue and marbled fat that just melts away after hours of cooking.

That connective tissue turns into gelatin, which gives the stew its signature tenderness. The marbling? That keeps everything juicy and flavorful.

Ingredients:

• 3 pounds boneless chuck roast, cut into 2-inch cubes
• 1 pound baby potatoes, halved
• 4 large carrots, cut into 2-inch pieces
• 1 large onion, chopped
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 3 cups beef broth
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons cornstarch
• 3 tablespoons cold water

Step by Step Cooking Instructions:

Sprinkle salt and pepper all over the chuck roast cubes. Heat up some oil in a big skillet over medium-high heat.

Sear the beef cubes in batches for about 2-3 minutes per side. Move the browned beef straight into the slow cooker.

Toss in the potatoes, carrots, onion, celery, and garlic. Mix those veggies with the beef cubes.

Whisk together beef broth, tomato paste, and Worcestershire sauce in a bowl. Pour that over everything in the slow cooker.

Add bay leaves and thyme. Give it a gentle stir so the seasonings spread out.

Pop the lid on and cook on low for 6-8 hours or high for 4-5 hours. You want that beef fork-tender.

Mix the cornstarch and cold water in a small bowl to make a slurry. Stir it into the stew about 30 minutes before it’s done.

Fish out the bay leaves before serving. You’ll have a thick, rich broth with tender chunks of beef and veggies.

Thick Chunky Crock Pot Beef Stew with Vegetables

This chunky beef stew turns simple ingredients into a seriously satisfying meal. Slow cooking breaks down the tough beef and builds a hearty broth.

Chuck roast or stew meat works best here. Cut the beef into even 2-inch pieces so everything cooks at the same pace.

Ingredients:

• 2 pounds beef chuck roast, cut into chunks
• 3 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 pound baby potatoes, halved
• 3 large carrots, cut into 2-inch pieces
• 2 celery stalks, chopped
• 1 cup frozen peas
• Salt and pepper to taste
• 2 tablespoons cornstarch mixed with 3 tablespoons cold water

Cooking Instructions:

Season the beef with salt and pepper, then toss it in flour so it’s coated. This step helps thicken the stew and adds some good browning.

Heat oil in a large skillet over medium-high. Brown the beef on all sides, working in batches so the pan doesn’t get crowded. Move the browned beef into the slow cooker.

Add onions to the same skillet and cook for a few minutes until softened. Stir in the garlic and cook for 30 seconds.

Pour a splash of beef broth into the skillet and scrape up the browned bits. Pour this right into the slow cooker.

Add the rest of the beef broth, tomato paste, thyme, and bay leaves. Stir to combine everything.

Toss in potatoes, carrots, and celery. These veggies hold up well during the long cook.

Cover and cook on low for 6-8 hours or high for 3-4 hours. The beef should be fall-apart tender.

Take out the bay leaves before serving. Add frozen peas during the last 30 minutes so they stay bright.

If you want it thicker, stir in the cornstarch mixture during the last hour. The stew will thicken more as it cools.

Taste and add more salt or pepper if you want. Serve hot with some good bread.

Easy One-Pot Slow Cooker Beef Stew

This classic beef stew is about as easy as it gets and still delivers big flavor. The slow cooker does most of the heavy lifting, so you don’t have to.

You can use any size slow cooker, from tiny 2-quart models to the big ones. It’ll serve 4-6 people and only takes about 20 minutes to prep.

Ingredients:

• 2 pounds beef chuck roast, cut into 2-inch cubes
• 4 medium potatoes, peeled and cubed
• 3 large carrots, sliced
• 2 celery stalks, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced

Additional Ingredients:

• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For Thickening:

• 3 tablespoons cornstarch
• 3 tablespoons cold water

Instructions:

Drop the beef cubes into the slow cooker first. Layer potatoes, carrots, celery, and onion on top.

Mix the garlic, tomato paste, and Worcestershire sauce in a small bowl. Spread this over the veggies.

Pour in the beef broth. Add bay leaves, thyme, salt, and pepper.

Cover and cook on low for 7-8 hours or high for 4-5 hours. The beef should shred easily and veggies should be soft.

Pull out the bay leaves. Stir together cornstarch and cold water, then mix it into the stew.

Cook on high for 15-20 minutes until it thickens up. Taste and add more seasoning if you like.

Ladle into bowls and serve hot with some crusty bread.

Choosing the Best Beef Cuts for Slow Cooker Stews

Chuck roast, brisket, and short ribs are top picks for slow cooker stews. They’ve got lots of marbling and connective tissue that become meltingly tender after hours in the pot.

Round cuts and sirloin tip are cheaper alternatives that still work pretty well.

Popular Cut Options

Chuck roast is really the gold standard for beef stew. Thanks to all that marbling and connective tissue, it turns super tender after 6-8 hours on low.

Chuck shoulder roast is similar but a little leaner.

Beef short ribs bring tons of flavor and richness. The bone adds depth to the broth, and the meat basically falls apart when it’s done.

Brisket is another great choice for stew fans. The flat cut works best—less fat and more even cooking.

Bottom round roast is leaner but still gets tender if you watch it closely. It can dry out if you’re not careful.

Tips for Tender Beef

Cut beef into uniform cubes—about 1.5 to 2 inches is just right. Big chunks can stay tough, while tiny ones fall apart.

Sear the meat in a hot skillet before you toss it in the slow cooker. This step adds flavor you just can’t get otherwise.

Cook on low for 6-8 hours. High heat is tempting, but low and slow really pays off.

Try not to lift the lid too often. Every time you peek, you lose steam and add 15-20 minutes to your cook time.

Add veggies in the last 2-3 hours so they don’t turn to mush. Root vegetables hold up better than delicate ones.

Budget-Friendly Choices

Eye of round is much cheaper than chuck, but you’ll need to cook it longer and keep an eye on the liquid.

Sirloin tip roast is a good value if you find it on sale. Slice it against the grain after cooking for best results.

Chuck eye roast is similar to chuck roast but can be a bit cheaper, especially if you buy in bulk.

Stew meat packages from the store are a mixed bag—sometimes literally. Look for ones with decent marbling and skip the ones that look too lean.

Expert Tips for Flavorful and Hearty Crock Pot Stews

Getting great crock pot beef stew isn’t just luck—it’s about layering flavors, timing things right, and picking your ingredients carefully. These tricks turn basic stuff into a rich, cozy dinner.

Building Layers of Flavor

Sear the meat. Browning beef in a hot skillet before it goes in the crock pot adds a ton of flavor—seriously, don’t skip it.

After searing, deglaze the pan with a splash of red wine or beef broth. Scrape up all those browned bits and pour them into the slow cooker.

Aromatics like onions, garlic, and celery really matter. Sauté them until soft before adding to the pot. It mellows out the flavors and brings out their sweetness.

Cook tomato paste with the aromatics for a minute or two. It gets deeper in flavor and loses that metallic edge.

Optimal Cooking Times

Low and slow is the way to go. Stew tastes best after 7-8 hours on low—rushing it just doesn’t compare.

If you’re short on time, high heat for 4-5 hours works, but keep an eye on it so you don’t overcook the veggies.

Add root veggies like potatoes and carrots near the start so they have time to get tender.

Toss in peas, corn, or fresh herbs during the last 30 minutes. That way, they stay bright and don’t get mushy.

Seasoning and Ingredient Suggestions

Salt timing affects texture. Salt the meat before you sear it, but save any final adjustments for the last hour. If you salt too early, it pulls out moisture and can make things a bit tough.

Fresh herbs versus dried herbs—they really aren’t interchangeable. Toss dried herbs in at the start so their flavors have time to settle in. Fresh herbs, on the other hand, should go in during the last 15 minutes if you want that pop of brightness.

Thickening agents work best when you add them at the right time:

• Flour: Dust meat with it before searing, or stir it into something cold first if you’re adding it later.
• Cornstarch: Always mix it with cold water, then pour it in during the last half hour.
• Tomato paste: Add this early so it can develop depth as everything cooks.

Wine selection enhances the stew. Pick a dry red like Cabernet Sauvignon or Merlot. Pour it in early so the alcohol has plenty of time to cook off.

Stock quality makes a noticeable difference. Go for low-sodium beef stock if you want to control the salt. Homemade is best (of course), but a good store-bought one does the trick too.