Easy Crock Pot Beef Stew Recipe for Comfort Meals

Key Ingredients & Substitutions

Below are the core ingredients that create the stew’s signature flavor and texture, with easy substitutions if you need them.

Beef chuck: This cut becomes fork-tender during long, slow cooking. Substitute with stewing beef or a well-marbled sirloin for a leaner option—adjust cooking time if using leaner cuts.

Beef broth: Provides the savory base. Swap for low-sodium broth plus a splash of Worcestershire or soy sauce if you want more umami without extra salt.

Carrots & potatoes: Classic stew vegetables that hold up well in the slow cooker. Swap potatoes for sweet potatoes for a sweeter profile, or add parsnips for an earthy twist.

Onion & garlic: Aromatics that build the stew’s foundation. If you’re short on fresh garlic, use 1 tsp garlic powder per clove.

Tomato paste: Adds depth and slight acidity. If unavailable, substitute with a small can of crushed tomatoes or 1 tbsp ketchup in a pinch.

Red wine (optional): Adds richness and complexity. Replace with additional beef broth plus 1 tbsp balsamic vinegar if you prefer to skip alcohol.

Flour or cornstarch: Used to thicken the stew. For a gluten-free option, use cornstarch slurry; for a richer mouthfeel, toss beef in flour before browning.

Equipment You’ll Need

• Slow cooker (Crock Pot) – 4 to 6-quart capacity
• Large skillet for optional browning
• Sharp chef’s knife
• Cutting board
• Measuring cups and spoons
• Mixing bowl
• Wooden spoon or silicone spatula

Flavor Variations & Add-Ins

• Hearty herb blend: Add a sprig of rosemary and thyme for a rustic aroma.
• Red wine boost: Increase red wine to 1 cup for deeper flavor (reduce broth accordingly).
• Mushroom & barley: Add sliced mushrooms and ½ cup pearl barley for extra umami and texture.
• Spicy twist: Stir in 1 tsp smoked paprika and a pinch of cayenne for warmth and color.
• Low-carb option: Replace potatoes with cauliflower florets in the last hour of cooking.
• Slow-roasted tomatoes: Add a can of fire-roasted tomatoes for a smoky-sweet profile.

How to Make Easy Crock Pot Beef Stew Recipe for Comfort Meals

Ingredients You’ll Need:

• 2 lbs beef chuck, cut into 1–1½ inch cubes
• 1½ cups beef broth (or low-sodium broth)
• 1 cup dry red wine (optional) or additional broth + 1 tbsp balsamic
• 3 medium carrots, peeled and cut into 1-inch pieces
• 3 medium potatoes, peeled and cut into 1-inch cubes
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour (or 2 tbsp cornstarch for GF)
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme (or 2 sprigs fresh)
• Salt and black pepper to taste
• 2 tbsp olive oil or vegetable oil (for browning, optional)

How Much Time Will You Need?

Active prep time: 20–30 minutes. Slow-cooker time: 6–8 hours on low, or 3–4 hours on high. Total time will vary based on your slow cooker and whether you brown the beef first.

Step-by-Step Instructions:

1. Prep and brown the beef (optional)

Pat the beef dry and season with salt and pepper. Toss the cubes in flour to coat lightly. Heat oil in a skillet over medium-high heat and brown the beef in batches, 2–3 minutes per side, until a caramelized crust forms. Browning is optional but adds extra flavor.

2. Combine base ingredients in the slow cooker

Place the chopped onion, garlic, carrots, and potatoes in the slow cooker. Add the browned beef on top. Whisk together the beef broth, red wine (or substitute), tomato paste, Worcestershire sauce, thyme, and a pinch of salt and pepper; pour over the beef and vegetables.

3. Slow cook until tender

Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the beef is fork-tender and the vegetables are soft. Stir once or twice if convenient, but frequent lid removal extends cooking time.

4. Thicken and finish

If the stew needs thickening, stir a slurry of 1–2 tbsp cornstarch mixed with cold water into the stew and cook on HIGH for an additional 15–20 minutes. Taste and adjust seasoning with salt, pepper, or a splash of vinegar for brightness.

5. Serve warm

Garnish with chopped parsley or a sprinkle of fresh thyme. Serve with crusty bread, mashed potatoes, or over buttered egg noodles for a classic presentation.

Pro Tips for Best Texture & Taste

Small technique changes make a big difference in a slow-cooked stew.

• Don’t skip the browning: Searing beef first builds deeper flavor through the Maillard reaction—do it if you have time.
• Cut uniform pieces: Chop beef and vegetables to similar sizes so everything cooks evenly.
• Season gradually: Add salt in stages—start light and finish at the end to avoid over-salting as the broth concentrates.
• Add delicate veggies later: Peas, green beans, or spinach should be stirred in during the final 20–30 minutes to preserve texture and color.
• Let it rest: Allow the stew to sit 10–15 minutes after cooking—flavors meld and the broth thickens slightly.

Frequently Asked Questions

Can I make this stew gluten-free?

Yes. Use cornstarch or a gluten-free flour blend to thicken instead of all-purpose flour, and confirm your Worcestershire sauce is GF. Toss the beef in GF flour if you brown it.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat or in the microwave until warmed through. Add a splash of broth if it seems too thick.

Can I freeze this stew?

Absolutely. Cool completely, then portion into freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating. If you used potatoes, note they may soften further after freezing—consider adding fresh potatoes when reheating if texture is a concern.

Is it necessary to use wine?

No. Wine adds depth but is optional. Replace with more beef broth and 1 tbsp balsamic vinegar or soy sauce for a similar richness without alcohol.

Easy Crock Pot Beef Stew

A cozy, comforting slow-cooker beef stew with tender cubes of chuck, hearty veggies and rich flavorful broth — perfect for a no-fuss dinner.

🖨 Print Recipe 📌 Save to Pinterest

Prep Time 20–30 minutes

Cook Time 6–8 hours on low (or 3–4 hrs on high)

Total Time ~6.5–8.5 hours (or ~3.5–4.5 hrs on high)

Servings 4–6 servings

Course Dinner

Cuisine American

Ingredients

• 2 lbs beef chuck, cut into 1-1½ inch cubes
• 1½ cups beef broth (or low-sodium broth)
• 1 cup dry red wine (optional) or additional broth + 1 Tbsp balsamic vinegar
• 3 medium carrots, peeled & cut into 1-inch pieces
• 3 medium potatoes, peeled & cut into 1-inch cubes
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 Tbsp tomato paste
• 2 Tbsp all-purpose flour (or 2 Tbsp cornstarch for gluten-free)
• 1 Tbsp Worcestershire sauce
• 1 tsp dried thyme (or 2 sprigs fresh)
• Salt & freshly-ground black pepper, to taste
• 2 Tbsp olive oil or vegetable oil (for browning, optional)

Cozy Little Things I’m Loving

These are small tools I actually reach for in my own kitchen all the time.

Dreamy 6-ft Pre-Lit Dunhill Fir Tree

I love how this gorgeous tree comes ready-to-go with lights already attached — set-up is a breeze and it instantly brings holiday warmth to the kitchen while the stew is simmering.

View on Amazon

All-in-One 6-Quart Smart Pressure Cooker

I turn to this machine for fast-tracking comfort meals — sears, slow cooks, steams and keeps things warm, saving me time when I want hearty stew without the long wait.

View on Amazon

This section contains affiliate links. If you purchase through them, I may earn a small commission at no extra cost to you. Thank you for supporting the blog. 💛

Instructions

1. Pat the beef cubes dry and season with salt and pepper. If browning, toss them in the flour (or GF substitute) to coat. Heat the oil in a large skillet over medium-high and brown beef in batches, ~2-3 minutes per side until lightly caramelised.
2. Place the chopped onion, minced garlic, carrots and potatoes into the slow cooker. Add the browned beef on top.
3. In a bowl, whisk together the beef broth, red wine (or extra broth + balsamic), tomato paste, Worcestershire sauce, thyme and a pinch of salt & pepper. Pour this mixture over the beef and vegetables.
4. Cover and cook on LOW for 6-8 hours (or on HIGH for 3-4 hours), until the beef is fork-tender and the vegetables are softened.
5. If the stew needs thickening, whisk 1-2 Tbsp cornstarch (or flour) with cold water to make a slurry, stir into the stew and cook on HIGH for another 15-20 minutes.
6. Taste and adjust seasoning with salt, pepper or a splash of vinegar for brightness. Let the stew rest for 10-15 minutes so flavors meld and the broth thickens slightly.
7. Serve warm, garnished with chopped parsley or fresh thyme. Great with crusty bread, mashed potatoes or buttered egg noodles.