If you’re looking for a beef stew recipe that will knock your socks off, you’ve officially found it. This crockpot beef stew is everything – tender chunks of beef, perfectly cooked veggies, and a gravy so rich and flavorful, it practically demands a crusty bread sidekick.
Trust me, once you try it, you’ll never look at another stew recipe again!
Why you’ll love this recipe
- Effortless comfort food: This recipe lets you prep everything in the morning, when the kids are either happily occupied or off at school, so by dinnertime, you’ve got a hot, hearty meal ready to go with almost zero stress. Slow cookers for the win!
- Incredible flavor: From the perfectly browned beef to the rich, savory gravy (with a secret splash of maple syrup for extra depth), every bite is packed with layers of comforting goodness.
- Family-approved: This stew is loaded with tender meat, veggies that hold their shape, and a luscious gravy that’s perfect for scooping up with crusty bread—making it a dinner everyone will actually eat without complaints.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredients to make crockpot beef stew: Oil, beef stewing meat, salt, black pepper, flour, yellow onions, garlic, Italian seasoning, tomato paste, red wine, beef stock, Worcestershire sauce, maple syrup, waxy potatoes, carrots, celery, brown mushrooms and frozen peas.
Ingredient notes
- Beef stewing meat: Opt for well-marbled chuck roast or similar cuts for tender, flavorful results. If you don’t have stewing meat, you can use a brisket or even short ribs cut into chunks—just make sure it’s a cut that benefits from slow cooking.
- Red wine: The wine adds depth to the gravy, but if you prefer not to use alcohol, replace it with an equal amount of beef stock or a splash of balsamic vinegar for a similar richness.
- Waxy potatoes: These hold their shape best during slow cooking. Avoid starchy varieties like russets, which can break down too much. In a pinch, Yukon Golds are a great substitute.
- Maple syrup: This might sound unusual, but it balances the savory flavors beautifully without making the stew sweet. If you don’t have maple syrup, a teaspoon of brown sugar or honey will work.
- Italian seasoning: A store-bought blend is convenient, but you can use a mix of dried thyme, rosemary, oregano, and basil if you prefer to make your own.
- Frozen peas: Add these at the very end to keep their bright color and firm texture. If you’re out of peas, frozen green beans or chopped spinach can also work as a last-minute addition.
- Mushrooms: Brown mushrooms add an earthy flavor, but if you’re not a fan, you can skip them or replace them with parsnips or extra potatoes.
How to make beef stew in the slow cooker
Alright, let’s get cooking! I promise this crockpot beef stew is as easy as it is delicious, and I’ll walk you through each step so it feels like we’re in the kitchen together. Ready? Let’s do this!
1. Flour the meat:
First things first, heat up 2 tablespoons of oil in a large, deep skillet over medium-high heat. While it’s warming up, grab your 1.5 pounds of beef stewing meat. Sprinkle it with 1-2 teaspoons of salt (go easy if your broth is salty) and a good grind of black pepper. Toss the beef chunks in 2 tablespoons of flour until they’re lightly coated.
2. Brown the meat:
Now, add the beef to your hot skillet and let it brown. Don’t be tempted to stir it too much—you want that beautiful golden crust, and constant stirring will ruin that. Once the beef is browned on all sides, transfer it to your 5-6 quart slow cooker. This step locks in so much flavor, so don’t skip it if you can help it!
3. Cook the onion:
Keep that skillet on the stove because we’re about to make the most flavorful gravy. If the pan looks dry, add a little more oil.
Toss in your two large yellow onions (cut into wedges) and two sliced garlic cloves. Cook them for a few minutes, stirring, until they start to soften. Then sprinkle in 2 teaspoons of Italian seasoning and stir in 4 tablespoons of tomato paste. Let everything cook together for about a minute until it smells absolutely amazing.
4. Deglaze the pan:
Next, pour in ¼ cup of red wine (or more beef stock if you’re skipping the wine) and scrape up all those flavorful brown bits from the bottom of the skillet. Let it bubble away for a minute until it starts to thicken.
5. Add the broth:
Now, stir in 2 cups of beef broth, 2 tablespoons of Worcestershire sauce, and 1 tablespoon of maple syrup. Bring it to a boil to kick-start the cooking process, then turn off the heat.
6. Assemble:
Now it’s time to layer everything into your slow cooker. Start by placing 3 large peeled and chunked waxy potatoes, 4 peeled and chunked carrots, 4 thickly sliced celery sticks, and ½ pound of quartered brown mushrooms on top of the browned beef.
Carefully pour your hot gravy over everything, making sure the liquid reaches the bottom of the crockpot. If needed, give it a gentle stir to help it settle.
7. Cook:
Cover the slow cooker and set it to LOW for 8 hours or HIGH for 4 hours. Trust me, your house is going to smell incredible as this cooks!
About 10 minutes before the cooking time is up, stir in ½ cup of frozen peas (no need to thaw them). Give it a taste and adjust the seasoning if needed – maybe a pinch more salt or a dash of pepper.
If you want a thicker gravy, leave the lid off for the last 10-15 minutes of cooking. Otherwise, keep it on for a slightly soupier stew.
8. Finish and serve:
And that’s it! Ladle your stew into bowls, grab some crusty bread for dunking, and get ready to enjoy the coziest, most comforting meal ever. You did it—hooray for slow cookers and stress-free dinners! 🥰
Top tips for recipe success
- Take the time to brown the beef: I know it’s tempting to skip this step, especially on a busy morning, but trust me, it’s worth it! Browning the meat adds so much depth and richness to the flavor of the stew. It’s the little extra effort that makes a big difference.
- Cut the veggies just right: Aim for chunks that are similar in size so everything cooks evenly. Keep them on the larger side—this is a rustic stew, not a purée! Plus, chunky veggies hold up better after hours of slow cooking.
- Alcohol: The alcohol will evaporate as it cooks in the skillet (it would NOT evaporate as easily if cooked entirely in the crock pot). But if you’re uncomfortable using it, just use more broth.
- Maple syrup: I get asked all the time why I put maple syrup in the stew, and it’s just there to add more depth to the flavor. It doesn’t make the stew sweet! But you can leave it out if you don’t want to add it.
- Layer carefully in the crockpot: Always put the meat on the bottom and layer the veggies on top. This ensures the meat cooks properly while the veggies don’t turn to mush. And when you pour in the gravy, make sure it gets all the way to the bottom—give it a gentle stir if needed.
- Don’t go overboard with liquid: It might seem like 2 cups of liquid isn’t enough, but trust me, it is! Slow cookers create their own magic and double the amount of liquid as everything cooks down. Adding too much broth can leave you with a watery stew, and nobody wants that.
- Add the peas at the end: Frozen peas only need a few minutes to cook. Adding them earlier will overcook them, and instead of bright and crisp, you’ll end up with mushy peas—no one wants that.
- Taste and tweak: Don’t be afraid to taste the stew at the end and adjust the seasoning. Sometimes just a little more salt or pepper can make all the flavors pop.
- Adjust the gravy thickness to your liking: If you love a thicker gravy (like I do), leave the lid off for the last 10-15 minutes of cooking or stir in a cornstarch slurry. For a soupier stew, keep the lid on until the end.
If you want a thick gravy: There are a few different methods to yield a thicker gravy.
- The flouring of the meat helps a lot with thickening the gravy later on.
- If you love very thick beef stew, you can add a shredded FLOURY potato in addition to everything else.
- OR you can stir a cornstarch slurry into the stew about 10-15 minutes before cooking time is up and then cook it with the lid off for the remaining time – it’s what I do with my crockpot mediterranean chicken stew.
Note: An earlier version of my recipe included fresh thyme and bay leaves, but I got a lot of feedback from people who don’t keep these on hand, so I re-tested the recipe to make sure it tastes nice without them – and it does. Feel free to add a few sprigs of fresh thyme and a few bay leaves to the stew with the vegetables.
Helpful recipe hints
Recipe variations
- Add a herby twist: If you have fresh thyme or bay leaves on hand, toss them in with the vegetables for an extra layer of flavor. I used to include these in the original recipe but left them out for simplicity – feel free to bring them back!
- Try sweet potatoes: Swap out the waxy potatoes for sweet potatoes if you want a hint of natural sweetness. Just be aware they cook a little faster, so add them about halfway through the cooking time.
- Add more veggies: Love parsnips or turnips? Add them in! This recipe is super forgiving, so you can easily throw in extra vegetables to suit your taste.
- Boost the protein: For an even heartier meal, stir in a can of drained and rinsed white beans or chickpeas during the last hour of cooking.
- Add a spicy kick: If your family likes a bit of heat, try adding a pinch of red pepper flakes to the gravy while it simmers.
Storage tips
Make ahead: Prep everything the night before – brown the meat, chop the veggies, and mix up the gravy.
Store it all in separate containers in the fridge, then assemble it in the slow cooker in the morning. This is a lifesaver on those extra busy days! If you can, cook it on HIGH for 30 minutes before reducing the heat to LOW, to give the cold-from-fridge ingredients and quicker start.
Storing leftovers: Once cooled, transfer leftovers to an airtight container and store them in the fridge for up to 3 days.
When reheating, warm it gently on the stovetop or in the microwave until it reaches 165°F throughout, adding a splash of beef stock if the gravy has thickened too much.
Freezer-friendly: This stew freezes beautifully! Let it cool completely, then portion it into freezer-safe containers or bags, leaving a little room for expansion.
Freeze for up to 3 months. To reheat, thaw in the fridge overnight and warm it on the stove or in the microwave until heated through.
Please note that the potatoes change texture when frozen, but they are still very delicious!
Serving ideas
- Cozy dinner: Serve the stew with a loaf of No Knead Bread for dunking—because let’s be honest, the gravy is basically its own food group. Add a simple side salad with a lemon vinaigrette to balance all that hearty goodness.
- Family gathering: Dish it up alongside Mashed Potatoes for a dinner that feels extra special. Seriously, those mashed potatoes will have everyone going back for seconds (maybe thirds).
- Lazy night in: Pair the stew with crumbly Cornbread for the ultimate comfort food combo. Bonus: The kids love it, and you’ll feel like you’ve won dinner.
- Meal for a friend: Have a friend who just had a baby or could use a pick-me-up? Ladle the stew into a disposable container, include a bag of frozen peas to stir in, and gift it with a loaf of Homemade French Bread. Throw in a little handwritten note about how this stew is a hug in a bowl, and maybe add a few Chocolate Chip Cookies, too!
- Snow day special: Serve the stew piping hot with a side of Homemade Biscuits. Light a candle, grab a blanket, and pretend you’re in a cozy mountain lodge.
Because honestly, no matter how you serve it, this stew is like wrapping yourself in a warm, delicious hug! 🥰
More hearty comfort food
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Crock Pot Beef Stew
Recipe details
Equipment
Ingredients
For the meat
- 2 tablespoons oil
- 1.5 pounds beef stewing meat in chunks
- 1-2 teaspoons salt or less, depending on what kind of stock you’re using
- black pepper to taste
- 2 tablespoons flour
For the gravy
- 2 medium yellow onions cut into wedges (about 2 cups)
- 2 cloves garlic sliced
- 2 teaspoons Italian seasoning
- 4 tablespoons tomato paste
- ¼ cup red wine OR use more broth
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon maple syrup
For the vegetables
- 3 large waxy potatoes peeled and cut into chunks
- 4 large carrots peeled, ends trimmed and cut into chunks
- 4 large celery sticks trimmed and thickly sliced
- ½ pound brown mushrooms cleaned and quartered
- ½ cup frozen peas no need to defrost
Instructions
- Brown meat: Heat 2 tablespoons oil in a large and deep skillet over medium-high heat. Add 1.5 pounds beef stewing meat (cubed), season with 1-2 teaspoons salt and black pepper and stir. Sprinkle 2 tablespoons flour over the meat and stir well. Cook until the beef is browned on all sides (do not stir too much, or the beef will not brown properly). Remove to a 5-6 quart slow cooker.
- Cook onions: Put the skillet back over medium high heat. If needed, add a little more oil. Cook 2 medium yellow onions (cut into wedges) and 2 cloves garlic (sliced) until starting to soften. Stir in 2 teaspoons Italian seasoning and 4 tablespoons tomato paste and cook, stirring constantly, until herbs are fragrant, about 1 minute.
- Deglaze pan: Pour ¼ cup red wine (or broth) into pan, scratching any browned bits off the bottom. Cook until thickened, about 1 minute. Stir in 2 cups beef broth, 2 tablespoons Worcestershire sauce and 1 tablespoon maple syrup. Bring to a boil (this will help stew start cooking faster once in the crock), then switch off the heat.
- Transfer to the slow cooker: On top of meat, place 3 large waxy potatoes (peeled and diced), 4 large carrots (peeled and sliced), 4 large celery sticks (sliced) and ½ pound brown mushrooms (sliced). Very carefully (!) pour hot liquid from skillet into crockpot, making sure liquid runs down all the way to bottom and underneath meat (stir a little if needed).
- Cook: Cook stew on LOW for 8 hours or on HIGH for 4 hours. 10 minutes before cooking time is over, stir in ½ cup frozen peas. Check for seasoning and adjust if needed. Either finish cooking with lid open (for a thicker stew) OR closed if you want it soupier. Serve hot.
Notes
Ingredient notes
- Beef: Use chuck roast or similar slow cooking cuts for tender results.
- Red wine: Replace with broth or balsamic vinegar if preferred.
- Potatoes: Waxy varieties hold shape best; Yukon Golds work too.
- Maple syrup: Adds depth, not sweetness – replace with brown sugar or honey; or skip.
- Seasoning: Add fresh thyme or bay leaves for extra flavor if you have them.
Recipe tips
- Brown meat: Essential for flavor and thickening – don’t skip this step!
- Cut veggies evenly: Keeps cooking times consistent; aim for rustic, chunky pieces.
- Layer in the crockpot: Meat on the bottom, veggies on top, gravy poured throughout.
- Gravy thickness: Leave the lid off in the last 10 minutes or add a cornstarch slurry.
- Liquid balance: Stick to recipe amounts – slow cookers naturally increase liquid.
Storage tips
- Make ahead: Prep meat, veggies, and gravy the night before; refrigerate separately. Assemble and slow cook in morning, with first 30 minutes on HIGH if possible.
- Leftovers: Store in the fridge for up to 3 days; reheat gently to 165°F with extra broth if needed.
- Freezing: Cool completely, portion, and freeze for up to 3 months; thaw overnight before reheating.
Nutrition
More recipe information
I first shared this recipe in 2017. Updated with new photos on 08/30/2019 and again with new photos and improved text on 01/05/2024. The recipe has remained the same apart from small tweaks to improve the flavor.
P.S: For more stew recipes, check out our collection of homemade beef stew recipes!
Fred P says
Made this for the first time. THIS IS IT! the beef stew recipe to end all beef stew recipes. Mic drop! 🎤
Tamia S says
Just assembled everything and was very disappointed in your directions. Very confusing when your directions tell you to brown onions and add broth and other ingredients and then the next step says “transfer to crock pot” I read that as add that to the crock pot but then after you add all the carrots and potatoes and celery and mushrooms it says pour gravy on top of everything. Directions need to be worded more clearly. For example, after boiling gravy, set aside and leave for later. Hope this turns out ok!
Nora says
Tamia, I would encourage you to read the full and complete instructions of any recipe before you make it. Before each line of the recipe is a little heading to clarify what the next step entails. When it says “Transfer to the slow cooker:” this means this general step has to do with putting things in the slow cooker. And then the instructions say “On top of meat, place 3 large waxy potatoes (peeled and diced), 4 large carrots (peeled and sliced), 4 large celery sticks (sliced) and ½ pound brown mushrooms (sliced). Very carefully (!) pour hot liquid from skillet into crockpot, making sure liquid runs down all the way to bottom and underneath meat (stir a little if needed).”.
I will think about how I could possibly word this differently without making it unnecessarily long and confusing. Again, in general, you want to go through the full instructions before you start, or at the very least scroll through the detailed and hopefully helpful step by step photos in the post. And yes, your stew will still come out perfectly fine. This recipe is very forgiving and this little switcheroo of ingredients will not mess up anything.
Esther says
This was a pleasant tasing stew but not the best I’ve had. I used store bought stew beef; added parsnips; to vegetables; used red wine; bay leaves and seasonings per the recipe and added 2 beef bullion cubes. I cooked on high for 4 hours. I left out mushrooms and peas. If I make again, I would reduce the tomato paste which I thought masked the beefy taste and “flattened” the taste of the stew.