This post may contain affiliate links. Please read our disclosure policy.

This Crockpot beef stew is a slow cooker classic! It’s simple to throw together and so hearty for a warming family meal on a chilly or rainy day, and there’s no fancy ingredients needed.

You may also like my similar Stovetop Beef Stew or Instant Pot Beef Stew recipes for alternative cooking methods.

closeup of a slow cooker with beef stew and a wooden spoon

Why you’ll love it

This thick, cozy slow cooker beef stew is a super easy set-it-and-forget-it kinda recipe. It takes minimal effort to prep, and next thing you know, a traditional dinner from scratch is ready when you’re back home from work!

The best part might be how the beef melts in your mouth, but the tender potatoes and veggies are a close second. The build-up of flavor is incredible considering we’re using just a few pantry staples. You really don’t need much to create that amazing slow-cooked taste.

What you’ll need

  • Beef – use pre-cut boneless beef stewing cubes or chuck (you may need to cut it up yourself). Avoid anything extra lean.
  • Olive oil – for sautéing
  • Onion and celery – sweet (Vidalia) onions are our favorite, but yellow or white work too
  • Garlic – to mince garlic, this garlic press makes it hassle free
  • Potatoes and carrots – Our star veggies. Yukon gold potatoes are the variety we picked since they’re waxy and hold up great for slow cooking.
  • Beef broth – for that deep, rich flavor
  • Tomato paste – the concentrated taste adds a special something-something
  • Worcestershire sauce – my not-so-secret ingredient and the key to giving the sauce a really deep and satisfying umami flavor. Don’t skip it!
  • Salt & pepper – it’s important to be fairly generous with stews and soups
  • Bay leaves – my other go-to ingredient. They’re very fragrant and a favorite in stews.
  • Cornstarch – it’s optional, but it will thicken it up
ingredients for slow cooker beef stew on a countertop

What kind of beef to use

  • Our kitchen used the pre-cut meat labeled “beef stewing cubes” or similar at your meat counter. Look for a fair amount of marbling (fat) and that it doesn’t look too lean, or the meat will won’t be as tender.
  • Cutting up a beef chuck roast works too will and produce really tender meat. Top or bottom round cuts or even short ribs are good as well.
  • Whatever you use, the searing step adds so much texture and flavor, so make sure to do it!

How to make slow cooker beef stew

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

browning beef and onions in a skillet

Sear half of the beef cubes in a skillet with the olive oil so they’re not overcrowded, and then transfer to a plate. Brown the second batch of beef. Transfer all of the meat and any juices to the slow cooker. In the skillet, fry the onion and garlic, then add to the Crockpot.

beef stew in a slow cooker before and after cooking

Add the remaining ingredients to the Crockpot apart from the bay leaves and cornstarch. Toss well. Gently add the bay leaves in, and cook on low until the beef is tender, about 10 hours. To make it thicker, add a cornstarch slurry if desired. That’s it!

Pro tips

  • I recommend cooking it for the suggested full 10 hours on low since stewing beef needs time to get tender, so you’ll get better results than cooking it on high for a shorter period. It’s worth it for those delicious concentrated flavors.
  • Cut the potatoes and carrots larger for that chunky consistency. If they’re too small, they’re going to get lost in that 10-hour cook time.
  • If your bay leaves have been sitting in the cupboard for a while, take a trip to the grocery store. They’re liable to lose flavor over time!

Substitutions and variations

  • You could use Russet potatoes, but keep in mind that they’ll fall apart more, and then you may opt to not add the cornstarch slurry. Red potatoes would be your best bet if not using Yukon golds.
  • Add some frozen peas in towards the end of cooking time for a pop of color and more vegetables.
  • Replace some of the beef broth with red wine for a touch of elegance! I suggest between 1/2-1 cup or so.
  • Add a half teaspoon or so of Italian seasoning for a more herby flavor, or use a few sprigs of fresh thyme if you’ve got it on hand. This stew is flexible.

What to serve with beef stew

Leftovers and storage

  • Store leftovers in the refrigerator for 3-4 days in an airtight container.
  • Beef stew freezes well! I like to portion it up in individual containers for easy meals anytime and keep in the freezer for up to 3 months.
  • You can either thaw it overnight or reheat from frozen, thawing over a very low heat while stirring occasionally until warmed through.
a bowl of slow cooker beef stew

Hope you enjoy this easy beef stew recipe as much as I did! Questions, or did you make it? Talk to me in the comments below and leave a star rating and review.

closeup of a slow cooker with beef stew and a wooden spoon
4.81 from 46 votes

Crockpot Beef Stew Recipe

This Crockpot beef stew is a slow cooker classic! It's simple to throw together and so hearty for a warming family meal on a chilly or rainy day, and there's no fancy ingredients needed.
Prep: 20 minutes
Cook: 10 hours
Total: 10 hours 20 minutes
Servings: 6


  • 2 tablespoons olive oil divided
  • 2 pounds boneless stewing beef cubes or chuck
  • 1/2 medium onion chopped
  • 6 cloves garlic minced
  • 1 pound Yukon Gold potatoes peeled & diced (fairly large bite-size pieces)
  • 4 large carrots peeled & cut into fairly large bite-size pieces
  • 3 sticks celery chopped
  • 3 cups beef broth
  • 1 (6 ounce) can tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • Pepper to taste 
  • 3 bay leaves
  • 2 tablespoons cornstarch optional


  • Add 1 tablespoon of the olive oil to a skillet and sear half the beef cubes (brown them on all sides) over medium-high heat. Transfer to a plate and then add the remaining oil to the skillet and brown the second batch. Once all the beef is seared, transfer it (and any juices on the plate) to your slow cooker.
  • Add the onion to the skillet and cook for 3-4 minutes, then stir in the garlic and cook for 30 seconds. Transfer the skillet contents to the Crockpot.
  • Add the remaining ingredients (except for the bay leaves and cornstarch) to your slow cooker. Stir/toss well.
  • Gently add the bay leaves in. Cook on low for 10 hours or until the beef is tender.
  • Optional: to give the stew a thicker consistency, mix the cornstarch with 2 tablespoons of cold water, stir it into the stew, and then cook until it's thickened up a bit (give it 10 minutes or so).


  • Update for 2022 – This recipe has been tweaked to make it more delicious and with the optional cornstarch addition. Here’s the original recipe from 2018 if you loved it as-is.
  • I suggest cooking this on low for the 10 hours vs. on high for less time. Stewing beef is not tender, and slow cooking it gives it a chance to tenderize. If using chuck, you may get away with less than 10 hours.
  • This recipe freezes well. 
  • This is the 7-quart Crockpot I used to make this recipe. 
  • Want to make this in your Instant Pot? Try the Instant Pot version instead. Or try my Stovetop Beef Stew.


Calories: 380kcal, Carbohydrates: 27g, Protein: 38g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 94mg, Sodium: 1215mg, Potassium: 1370mg, Fiber: 4g, Sugar: 7g, Vitamin A: 7242IU, Vitamin C: 26mg, Calcium: 81mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

This recipe was originally published on January 17, 2018. It’s been tweaked to be even easier, tastier, and has new photos!

Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

The Salt & Lavender cookbook is here! Order Now

Leave a comment

Please leave a recipe rating!

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Natasha says:

    Is there a substitute for bay leaves?

    1. Natasha says:

      Hi! I’d just leave them out.

  2. Kim says:

    How much is a serving?

    1. Natasha says:

      1/6 of the recipe.

  3. Teresa says:

    5 stars
    I made this for dinner and it was very good. I will make it again. Thanks for all the tips.

    1. Natasha says:

      You’re very welcome, Teresa!

  4. Jaime says:

    5 stars
    Wow wow wow!!! This is going in my recipe book. Thanks so much for posting ! Family loves it. Best stew ever !

    1. Natasha says:

      Yay!! Thanks, Jaime!! 😀

  5. Christelle says:

    5 stars
    Super delicious and tasty recipe made with simple ingredients. The whole family loved it. 🙂

    1. Natasha says:

      I’m thrilled to hear that!!

  6. Sara says:

    5 stars
    Will be my new go to recipe! Perfectly tender and delicious! I added some thyme and rosemary while cooking and thickened with cornstarch and adjusted taste at end with a little splash of amino liquid and browning seasoning. Perfect!

    1. Natasha says:

      Love it! Thanks, Sara!

  7. Just Wondering says:

    This recipe looks absolutely delicious! If I were to add less tomato paste, would it still taste as good? We tend to enjoy more of a brown beef stew than a red beef stew.

    1. Natasha says:

      Hi! Thanks! I have only made it as tested, but I don’t recall it having an overwhelming tomato flavor as written. You could try adding less tomato paste if you wish.

  8. Jess says:

    5 stars
    Made this tonight! I added a bit more potatoes and carrots and onions and a bit less meat haha. We like veggies here. And I added like a tablespoon of apple cider vinegar..I dk why, just my custom. But this recipe is great! Much better than the last beef stew recipe I tried…where the sauce was too thin and it wasn’t so flavorful. I feel like the sautéing of the onion is very important. We’ll be sticking with this recipe for our beef stews.

    1. Natasha says:

      I’m so glad you enjoyed it!! 😀 Thanks for your detailed review, Jess!

  9. Kay d’costa says:

    Hi, I thought I had some beef broth but no I didn’t! All I had was chicken broth, but I did have red wine – so that’s what went in😬did I ruin it? I’m cooking it in crock pot as I write this.

    1. Natasha says:

      I think it’ll be just fine, Kay! 😀 Let me know!

  10. baltisraul says:

    5 stars
    I used boneless pork shoulder cubes, about 3 + lbs. trimmed most of the fat away. What a wonderful meal!

    1. Natasha says:

      Thank you so much!!