This cozy Crockpot Beef Stew is packed with melt-in-your-mouth tender beef, buttery potatoes, sweet carrots, and peas all simmered in a rich, savory gravy. With just 10 minutes of prep, this slow cooker classic is the ultimate set-it-and-forget-it dinner—perfect for chilly nights, busy weekdays, or anytime you’re craving warm, comforting flavors.

Why You’ll Love This Crockpot Beef Stew

When you need a bowl of true comfort, nothing compares to beef stew—especially when the slow cooker does all the heavy lifting! This recipe has been a long-time family favorite because it’s simple, budget-friendly, and always hits the spot.

❤️ Quick & Easy Prep

There’s no searing required and very minimal chopping. Just toss everything into the crockpot and walk away. You can even prep the veggies the night before for an effortless morning.

❤️ Family-Approved

This American classic is beloved by both kids and adults. Add a batch of warm rolls and watch it disappear!

❤️ Budget Friendly

Stew meat, potatoes, and carrots are inexpensive ingredients that create a full, satisfying meal without needing extra sides.

❤️ Great for Sharing

Whether you’re feeding loved ones or bringing a dish to a potluck, beef stew travels beautifully right in the slow cooker.

If hearty slow cooker meals are your thing, you’ll also love my Crockpot Beef Tips!

Key Ingredients

Most of what you need is likely already in your kitchen. Below are helpful notes about the key ingredients. Full measurements are listed in the recipe card at the bottom.

Beef Broth

Choose a low-sodium broth so you can adjust the seasoning to your liking.

Stew Beef

Chuck roast or stew meat works perfectly. It’s affordable and becomes incredibly tender after slow cooking.

Beef Bouillon

Adds deep, savory flavor. “Better Than Bouillon” works wonderfully.

Potatoes

Yukon gold potatoes hold their shape and add a buttery texture, but red potatoes work as well.

Carrots & Onion

Fresh sliced carrots and a yellow onion bring sweetness and balance to the savory broth.

Frozen Peas

Toss them in at the end—they cook quickly and stay bright and sweet.

How to Make Beef Stew in the Crockpot

This is truly one of the easiest slow cooker meals you’ll ever make. Here’s a quick overview:

1. Add Beef and Broth

Pour the beef broth into the crockpot, add the beef, and sprinkle on seasonings, bouillon, and Worcestershire sauce.

2. Add the Vegetables

Layer potatoes, carrots, and onions on top. (Veggies on top prevents them from turning mushy!)

3. Cook Low and Slow

Cover and cook:

6–8 hours on LOW (best for tender beef)
4–6 hours on HIGH (still delicious!)

4. Add Peas

Stir in the peas once the stew is fully cooked.

5. Thicken With a Slurry

Mix water and cornstarch until smooth, then stir it into the hot stew. Let it simmer for 10 minutes to thicken.

Chef’s Tips & Variations

✔ Optional: Sear the Beef First

Not required, but browning the meat adds deeper flavor.

✔ Add Extra Richness

Stir in ¼ cup red wine or unsweetened black coffee for a more robust gravy.

✔ Use Affordable Cuts

Stew meat needs time to break down, so it becomes tender while lean cuts tend to dry out.

✔ Low & Slow Is Best

For the most melt-in-your-mouth texture, choose the LOW setting when possible.

How to Thicken Beef Stew in the Crockpot

Here are several ways to thicken your gravy:

Cornstarch (recommended)

Mix equal parts water + cornstarch to make a slurry, stir it in, and cook 10 minutes.

Flour

Use double the amount of flour as cornstarch and cook for 30 minutes to thicken.

Gravy Packets

Use only if that’s what you have—omit bouillon or it will be too salty.

Potato Starch

Mix 1–2 tablespoons with a little water and stir in for a fast, gluten-free thickener.

What to Serve with Crockpot Beef Stew

This stew is a full meal on its own, but if you want extra sides, try:

Soft Crescent Rolls (perfect for dipping into gravy)
Cheesy Herb Rolls for something more indulgent
Green Salad such as strawberry spinach salad
Mashed Potatoes (skip potatoes in the stew and serve it over a big scoop!)

Crockpot Beef Stew Recipe

Yield: 6–8 servings
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes

Ingredients

2 cups beef broth
2 pounds cubed stew beef
1 tbsp garlic powder
1 tsp freshly cracked black pepper
1 tsp salt
1 tbsp beef bouillon
1 tbsp Worcestershire sauce
1 ½ lbs Yukon gold potatoes, cut into chunks
2 cups sliced carrots
1 large yellow onion, sliced
1 cup frozen sweet peas
3 tbsp cornstarch
3 tbsp water

Instructions

Pour the beef broth into the crockpot. Add the beef and sprinkle with garlic, pepper, salt, beef bouillon, and Worcestershire sauce.
Layer the potatoes, carrots, and onion over the beef.
Cover and cook for 4–6 hours on HIGH or 6–8 hours on LOW, until the beef is fork-tender.
Stir in the peas.
Make a slurry by whisking together cornstarch and water. Slowly stir it into the stew.
Turn the crockpot to HIGH and cook for 10 minutes, stirring occasionally, until the stew thickens. Serve hot!

Storage & Reheating

Refrigerate: Up to 5 days in an airtight container
Freeze: Up to 3 months; thaw overnight in the fridge
Reheat: Microwave or warm on the stovetop