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Crock Pot Beef Stew (+Video)

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 know, I know – not quite there yet! But I am thinking ahead) I like to come up with recipes that are good “fix-it and forget-it” crock pot meals. If you own an electric pressure cooker, be sure to check out my Instant Pot Beef Stew recipe!  

The Best Crock Pot Chunky Beef and Potato Stew shown close up in a black crock pot being stirred by a wooden spoon.

FREQUENTLY ASKED QUESTIONS:

Do you have to brown stew meat before putting it in the crock pot?

No you do not. However, you are missing out on flavor if you sleep 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.

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.

beef stew shown in an oval slow cooker with a wooden spoon inserted into the beef stew.

BEEF STEW INGREDIENTS: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • beef stew meat
  • all-purpose flour
  • olive oil
  • beef stock
  • fire-roasted diced tomatoes
  • little potatoes
  • onion
  • celery
  • baby carrots
  • Worcestershire sauce
  • balsamic vinegar
  • dried oregano
  • minced garlic
  • bay leaf
  • salt and pepper
  • cornstarch 
baby potatoes, onion, beef stew meat, diced tomatoes, garlic, beef stock, carrots, celery

HOW TO MAKE CROCK POT BEEF STEW:

Chop up the celery and onion and slice little potatoes in half.

potatoes and celery

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).

floured beef stew meat in a clear bowl.

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.

browned stew meat in a slow cooker.

Once all the meat is browned, place it in the bottom of your crockpot then pour in the beef stock, diced tomatoes, Worcestershire sauce & balsamic vinegar and give it all a stir.

fire roasted tomatoes added to beef stew.

Then stir in potatoes, celery, onion and carrots.

celery. onions and potatoes added to beef stew.

Sprinkle oregano, minced garlic and bay leaf on top.

seasoned beef stew with carrots.

Finally, stir again then cover. Cook on low for 8 hours.

slow cooker beef stew

Once it’s done cooking, it’s time to thicken it up with a cornstarch slurry. Whisk together cornstarch with water or beef broth.

cornstarch slurry being wicked in a small white bowl

Pour mixture into the beef stew and stir well. Then cover and switch to the “high” setting. Let it cook on high for another half an hour to thicken up.

adding cornstarch slurry to beef stew.

Then dig in!

beef stew in a brown bean bowl with a spoon inserted.

CRAVING MORE? GIVE THESE RECIPES A TRY!

Originally published: September 2016
Updated and republished: September 2022

The Best Crock Pot Chunky Beef and Potato Stew

Crock Pot Beef Stew (+Video)

A simple, rib-sticking crock pot beef stew that is perfect for cold days! A thick, chunky stew full of beef, potatoes and vegetables!
4.80 from 29 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 8 hours 30 minutes
Total Time: 8 hours 45 minutes
Servings: 6

Ingredients

  • 2 pounds beef stew meat
  • ¼ cup all­ purpose flour
  • 3 tablespoons olive oil, canola or vegetable
  • 2 cups beef stock
  • 14.5 ounce can fire ­roasted diced tomatoes
  • 1.5 pounds little potatoes, sliced in half or quarters (depending on how large they are)
  • 1 medium onion, diced
  • 4 stalks celery, diced
  • 1 cup baby carrots
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon minced garlic
  • 1 bay leaf
  • salt and pepper, to taste

to thicken stew:

  • 3 tablespoons cornstarch
  • 3 tablespoons water or beef stock

Instructions

  • Heat up 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 the stew meat with flour, salt and pepper.
  • Once the oil is super hot, add in half of the beef and brown it on both sides.
  • Once all the meat is browned, place it in the bottom of a 6-quart crock pot.
  • Pour in the beef stock, diced tomatoes, Worcestershire sauce & balsamic vinegar. Stir well.
  • Then stir in diced potatoes, celery, onion and carrots.
  • Sprinkle oregano, minced garlic and place bay leaf on top. Stir again then cover.
  • Cook on low for 8 hours.
  • Once it's done cooking, make the thickening slurry. Whisk together cornstarch with cold water or beef broth.
  • 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 to thicken 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. 
Course: Main Course
Cuisine: American

Nutrition

Calories: 478kcal | Carbohydrates: 29g | Protein: 45g | Fat: 18g | Sodium: 293mg | Fiber: 3g | Sugar: 3g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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52 Comments

  1. I want to make this.. I’m deathly allergic to potatoes…. I know weird. Anyhow if I omit them should i half everything to make the constancy right?

  2. 5 stars
    I made this a couple days ago for supper and it was delicious. We are eating the rest tonight. We ate it with French bread. Thanks again Brandie for your great recipes.