Crockpot Beef Stew

A good beef stew has tender chunks of beef, vegetables that hold their shape, and a gravy thick enough to coat a spoon. This crockpot version gets there by tossing the beef in flour and searing it before slow cooking. The flour browns for flavor and later thickens the broth, so you get a proper stew rather than beef soup.

What Makes This Version Work

Chuck roast, cut into cubes. Chuck is rich in collagen, which melts into gelatin over a long, slow cook. That makes the beef tender and gives the broth body. Lean stew meat or round cuts turn dry and chewy.

Flour and a hard sear. Coating the beef in seasoned flour helps it brown deeply in the skillet. The browned flour adds a roasted flavor, and as it slowly dissolves into the liquid it thickens the stew.

Deglazing the pan. A splash of broth in the hot skillet lifts the browned bits from the bottom. Those bits carry much of the flavor, so they go into the crockpot.

Little liquid. One cup of broth is enough. The beef and vegetables release juices as they cook, and a slow cooker does not let liquid evaporate. Too much broth gives a thin stew.

Ingredient Notes

• Beef chuck roast: Buy a whole roast and cut 1-inch cubes yourself. Pre-cut stew meat is often a mix of cuts that cook unevenly.
• Yukon Gold potatoes: They hold their shape over 8 hours. Russets break down and thicken the stew more.
• Tomato paste and Worcestershire: They add savory depth and a little acidity. A splash of red wine in place of some broth deepens the flavor further.
• Dried thyme and rosemary: Dried herbs hold up well in long cooking. Use 1 tablespoon each of fresh herbs, added in the last hour.
• Frozen peas: Added at the end so they stay bright and sweet.

Cues for Each Step

Pat the beef dry before flouring. Sear it in batches with space between pieces; crowded beef steams and turns gray. Each side should have a deep brown crust after 2 to 3 minutes.

Push the vegetables down into the liquid so they cook evenly. After 7 hours on LOW, a cube of beef should break apart easily with a fork. If it is chewy, it needs more time, not less.

The broth should coat the back of a spoon. If it is thin, stir in a slurry of 1 tablespoon cornstarch and 1 tablespoon cold water 30 minutes before the end and cook with the lid off.

Common Mistakes

• Tough beef. Undercooking or using a lean cut. Chuck needs the full time.
• Watery stew. Too much broth, or skipping the flour.
• Mushy vegetables. Cutting them too small. Keep potatoes at about 1 inch and carrots at ½ inch thick.
• Bland broth. Skipping the sear and deglaze. Taste at the end and add salt.

Variations

• Red wine stew: Replace ½ cup of the broth with dry red wine when deglazing.
• Mushroom and beef: Add 8 ounces of quartered mushrooms with the vegetables.
• Root vegetables: Swap some potatoes for parsnips or turnips.
• Stovetop or oven: Simmer in a covered Dutch oven at 325°F for 2½ to 3 hours.

Storage and Freezing

Beef stew tastes even better the next day. Refrigerate for up to 4 days and reheat over medium-low heat, adding a splash of broth if it has thickened. It freezes for up to 3 months; the potatoes soften slightly after thawing. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Do I have to brown the beef?

The stew will still cook without it, but searing adds a lot of flavor and helps thicken the gravy. It is worth the extra 10 minutes.

Why is my beef stew meat tough?

It needs more time for the collagen to break down. Keep cooking and check every 45 minutes.

Can I put raw potatoes in the slow cooker?

Yes. They cook through in the same time as the beef as long as they are partly submerged.

What should I serve with it?

Crusty bread, buttermilk biscuits or cornbread for soaking up the gravy.

Crockpot Beef Stew

Seared chuck roast slow-cooked with potatoes, carrots and herbs in a rich tomato and Worcestershire gravy.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 20 minutes mins

Servings: 6

Course: Dinner

Ingredients Equipment Method Notes

Ingredients

  

• 2 lb beef chuck roast cut into 1-inch cubes
• ¼ cup all-purpose flour
• ½ tsp kosher salt
• ½ tsp black pepper freshly ground
• 2 tbsp olive oil
• 1 cup low-sodium beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 3 cloves garlic minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• 4 medium carrots peeled and cut into ½-inch rounds
• 3 medium Yukon Gold potatoes scrubbed and cut into 1-inch chunks
• 1 large yellow onion chopped
• 2 stalks celery sliced into ½-inch pieces
• 1 cup frozen peas thawed

Equipment

• 6-quart slow cooker
• Large skillet
• Wooden spoon
• Chef's knife
• Cutting board
• Measuring cups and spoons

Method

 

1. In a large bowl, toss the cubed beef chuck with the flour, salt, and black pepper until all the pieces are evenly coated.
2. Heat the olive oil in a large skillet over medium-high heat. Add the beef in a single layer (work in batches if necessary to avoid crowding the pan) and sear until a brown crust forms, about 2 to 3 minutes per side. Transfer the browned beef to a 6-quart slow cooker.
3. Pour a splash of the beef broth into the hot skillet, using a wooden spoon to scrape up any browned flavorful bits stuck to the bottom of the pan. Pour this liquid into the slow cooker.
4. Add the remaining beef broth, tomato paste, Worcestershire sauce, minced garlic, dried thyme, and dried rosemary to the slow cooker. Stir to combine the liquids.
5. Add the carrots, potatoes, onion, celery, and the bay leaf to the pot. Stir gently to distribute the vegetables and submerge them in the liquid.
6. Cover and cook on LOW for 7 to 8 hours (or on HIGH for 4 hours) until the beef is melt-in-your-mouth tender and the vegetables are soft.
7. During the last 15 minutes of cooking, stir in the thawed frozen peas. Cover and finish cooking.
8. Remove and discard the bay leaf before serving. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot.

Notes

For an even thicker gravy, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water to create a slurry. Stir this slurry into the stew 30 minutes before the cooking time is complete. Leftovers taste even better the next day and can be stored in an airtight container in the refrigerator for up to 4 days.