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Crock Pot Beef Stew
A simple, rib-sticking crock pot beef stew that is perfect for cold days! A thick, chunky stew full of beef, potatoes and vegetables!
A THICK AND FLAVORFUL HOMEMADE STEW
With fall and winter approaching, I like to come up with recipes that are good “fix-it and forget-it” crock pot meals. My family goes crazy for beef stew. It really is just one of those classic comfort foods that warms you up from the inside out! this truly is a set-it and forget-it type slow cooker meal. Toss it all in and let the crock pot do all the work!
FREQUENTLY ASKED QUESTIONS:
Do you have to brown the meat before putting it in the crock pot? No you do not. However, you are missing out on flavor if you skip that step. It not only creates a gorgeous color to the meat but it also adds depth of flavor as well. Can you overcook beef stew in a slow cooker? Yes. It is possible. But it would have to be quite a long period of time for that to happen. Especially if you are cooking it on low. Now, the beef itself can handle the low and slow cooking for an extended period of time. However, the carrots and potatoes are going to start breaking down and will turn to mush if cooked for longer than the recommended time. Can you put raw beef in a slow cooker? Yes. That’s exactly what we are doing here since all we’re doing is browning the outside of the meat. What is stew meat made from? Stew meat is generally made from chuck steak, round steak, sirloin or even short ribs. It is just cut up by the butcher to make it easier for you to prepare your stew. What if I can’t find stew meat? Stew meat is very common in U.S. supermarkets. I will say that sometimes they cut it rather large and I end up dicing it up smaller. However, if you can’t find stew meat, just dice up some of the meats listed in the above question. What do you serve with beef stew? Beef stew really is a whole meal by itself. We like to serve with some buttered bread or Butter Swim Biscuits. And sometimes I like to make a salad to go with it. Can this be cooked for longer than 8 hours? Yes, if you need to set it before leaving for work, it can go up to about 10 hours (or a little over if necessary). The potatoes and carrots will be super soft but it will still work for sure. I would suggest if you are cooking it that long, to use the potatoes like I do below. They won’t fall apart as easily as a russet potato would. How do I store leftover beef stew? Beef Stew can be stored in a lidded container in the refrigerator for up to 3 days. It can also be frozen for up to 6 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
beef stew meat – this saves a bit of time with cutting up pieces of meat but you can just grab a chuck roast and cut it up.
all-purpose flour – you can skip this step if you want but I really like to coat then brown the meat. It gives the meat great color and extra flavor but if you’re in a hurry, you can skip it.
olive oil
beef stock – if necessary, go with a low or no sodium beef stock if you need to watch your salt intake.
fire-roasted diced tomatoes – I absolutely love fire roasted tomatoes in this. It really just takes the flavors up a notch instead just using regular diced tomatoes – however, if all you have or want to use is regular diced tomatoes, then that is fine. I think diced tomatoes with garlic in it would be a great option too.
little potatoes – russet potatoes or gold potatoes can be substituted.
onion
celery
baby carrots – you can just dice up whole carrots as well.
Worcestershire sauce
balsamic vinegar – this might seem like a strange ingredient but I promise you it really works here. You don’t taste it as a separate ingredient but it really adds a depth of flavor that is hard to explain. Give it a try though, I think you’ll love it!
dried oregano
minced garlic – jarred garlic works just fine or fresh.
bay leaf – this is another ingredient that can be controversial. Some folks don’t think bay leaves add any flavor but they really do. It’s not a strong flavor certainly but again, it adds a depth of flavor to the stew. You can’t always quite put your finger on what it is – but it is this (and that balsamic vinegar!)
salt and pepper
cornstarch – this is used to thicken the beef stew. You can skip this step if you prefer it a tad more saucy.
HOW TO MAKE CROCK POT BEEF STEW:
Begin heating up the olive oil in a large skillet. I have a slow cooker that also has a saute setting so that I can brown meat so that’s what I am using here (saves on dishes!) In a bowl, mix together the stew meat with flour, salt and pepper (if using).
Once the oil is super hot, add in half of the beef and brown it on both sides. We’re not cooking it through – just browning the outside of the meat. This just gives it a lot of flavor but if you don’t have time for this step, just skip it. Place the first batch of browned beef onto a plate and brown the second batch of beef. Once all the meat is browned, place it in the bottom of your crock pot.
Then pour in the beef stock, diced tomatoes, Worcestershire sauce & balsamic vinegar and give it all a stir. Then stir in potatoes, celery, onion and carrots.
Sprinkle oregano, minced garlic and bay leaf on top. Stir again then cover. Cook on low for 8 hours.
Once it’s done cooking, it’s time to thicken it up with a cornstarch slurry. Whisk together cornstarch with water or beef broth. Pour mixture into the beef stew and stir well. Then cover and switch to the high setting. Let it cook on high for about another half an hour or until thickened up.
Then dig in!
CRAVING MORE? GIVE THESE RECIPES A TRY!
Stovetop Beef Stew
Crock Pot Beef & Noodles
Crock Pot Beef Tips & Gravy
Crock Pot Pork Chops & Gravy
Creamy Chicken Stew
Mississippi Pot Roast
Originally published: September 2016Updated photos and republished: October 2024
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Crock Pot Beef Stew
A simple, rib-sticking crock pot beef stew that is perfect for cold days! A thick, chunky stew full of beef, potatoes and vegetables!
Course Main CourseCuisine American
Prep Time 15 minutes minutesCook Time 8 hours hours 30 minutes minutesTotal Time 8 hours hours 45 minutes minutes
Servings 6
Calories 478kcal
Author Brandie @ The Country Cook
Ingredients3 Tablespoons olive oil, canola or vegetable oil2 pounds beef stew meat¼ cup all purpose floursalt and pepper, to taste2 cups beef stock (can use low or no sodium)14.5 ounce can fire roasted diced tomatoes2 teaspoons Worcestershire sauce1 teaspoon balsamic vinegar1.5 pounds little potatoes, sliced in half or quarters (depending on how large they are)1 medium onion, diced3-4 stalks celery, diced1 cup baby carrots1 teaspoon dried oregano1 teaspoon minced garlic1 bay leafto thicken stew:3 Tablespoons cornstarch3 Tablespoons water or beef stock
InstructionsHeat up 3 Tablespoons olive oil, canola or vegetable oil in a large skillet (or if you have a slow cooker with a sauté option – turn it on high).In a bowl, mix together 2 pounds beef stew meat, 1/4 cup all purpose flour and salt and pepper, to taste. Once the oil is super hot, add in half of the coated stew meat and brown it on both sides. Remove and continue with the rest of meat.Once all the meat is browned, place it in the bottom of a 6-quart crock pot. Pour in 2 cups beef stock, 14.5 ounce can fire roasted diced tomatoes, 2 teaspoons Worcestershire sauce and 1 teaspoon balsamic vinegar. Stir well. Then stir in 1.5 pounds little potatoes, sliced in half or quarters, 1 medium onion, diced, 3-4 stalks celery, diced, and 1 cup baby carrots. Sprinkle 1 teaspoon dried oregano, 1 teaspoon minced garlic on top and add 1 bay leaf. Stir again then cover. Cook on low for 8 hours. Do not open the lid to check while cooking. It is super important with any beef stew (or pot roast) that you keep the lid on. Every time you open the lid, steam escapes and you may end up with tough meat so just set it and forget it. Once it's done cooking, make the thickening slurry. Whisk together 3 Tablespoons cornstarch with 3 Tablespoons water or beef stock. Pour mixture into the beef stew and stir well. Cover and switch to the high setting. Let it cook on high for another half an hour or until thickened up. Then serve!
Video
Notes
Chuck steak or round steak can be purchased whole then cut up into pieces.
Tomatoes are optional but add great flavor to this dish and do not overpower the flavor.
NutritionCalories: 478kcal | Carbohydrates: 29g | Protein: 45g | Fat: 18g | Sodium: 293mg | Fiber: 3g | Sugar: 3g
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