Hearty Crockpot Beef & Vegetable Stew – A Comforting, Slow-Cooked Classic
There’s something special about coming home to a warm, deeply flavorful stew that’s been simmering all day. This Hearty Crockpot Beef & Vegetable Stew is cozy, filling, and simple to make with everyday ingredients. It’s the kind of meal that feels like a hug—rich gravy, tender beef, and plenty of vegetables in every bite.
Whether you’re feeding a family or stocking up for the week, this recipe is reliable and satisfying. Minimal effort, big flavor, and no standing over the stove required.
Hearty Crockpot Beef & Vegetable Stew - A Comforting, Slow-Cooked Classic
Ingredients
Method
- Prep the beef and veggies. Pat the beef dry and season with salt and pepper. Chop all vegetables into even, bite-sized pieces so they cook at the same rate.
- Optional sear for deeper flavor. Heat olive oil in a skillet over medium-high.Sear the beef in batches until browned on two sides, about 2–3 minutes per side. Don’t overcrowd the pan. Transfer browned beef to the crockpot.
- Build your flavor base. In the same skillet, add the onion and a pinch of salt.Sauté 3–4 minutes until softened, then stir in garlic and tomato paste for 30 seconds. This caramelizes the paste and boosts depth. Add this mixture to the crockpot.
- Add the vegetables and seasonings. Layer in carrots, celery, potatoes, and mushrooms.Sprinkle with thyme, rosemary, paprika, and a little more salt and pepper. Add bay leaves.
- Pour in liquids. Stir in Worcestershire and beef broth until everything is mostly submerged. If needed, add a bit more broth or water to barely cover the ingredients.
- Cook low and slow. Cover and cook on Low for 8–9 hours or on High for 4–5 hours.The beef should be very tender and the vegetables soft but not falling apart.
- Thicken the stew. Stir together cornstarch and water, then pour it into the crockpot. Turn heat to High if it’s not already and cook 10–15 minutes until the broth thickens into a stew. For a thicker texture, mash a few potato pieces with the back of a spoon and stir.
- Finish with peas and adjust seasoning. Stir in frozen peas for the last 10 minutes.Taste and add more salt and pepper as needed. Remove bay leaves.
- Serve and garnish. Ladle into bowls and top with chopped parsley. Serve with crusty bread or over buttery mashed potatoes for extra comfort.
Why This Recipe Works
– Low and slow cooking breaks down tougher cuts of beef, turning them fork-tender and juicy without drying out. – Simple layering of flavors—tomato paste, herbs, and a splash of Worcestershire—creates a rich, savory base that tastes like it simmered for hours on the stovetop. – Hearty vegetables like potatoes, carrots, and celery hold their shape in the crockpot and soak up the stew’s flavor. – Hands-off method lets you prep in the morning and enjoy dinner later with minimal fuss. – Easy to customize with different veggies, broths, or add-ins like peas or mushrooms.
What You’ll Need
- 2 to 2.5 pounds beef chuck, cut into 1.5-inch cubes
- 2 tablespoons olive oil (for searing, optional but recommended)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 4 medium carrots, peeled and cut into chunks
- 3 ribs celery, sliced
- 1.5 pounds baby potatoes or Yukon Golds, cut into chunks
- 1 cup mushrooms, sliced (optional but great for umami)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika (or regular paprika)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 2 bay leaves
- 4 cups low-sodium beef broth
- Salt and black pepper, to taste
- 2 tablespoons cornstarch + 2 tablespoons water (slurry, for thickening)
- 1 cup frozen peas (stir in at the end)
- Fresh parsley, chopped, for garnish
Step-by-Step Instructions
- Prep the beef and veggies. Pat the beef dry and season with salt and pepper. Chop all vegetables into even, bite-sized pieces so they cook at the same rate.
- Optional sear for deeper flavor. Heat olive oil in a skillet over medium-high.Sear the beef in batches until browned on two sides, about 2–3 minutes per side. Don’t overcrowd the pan. Transfer browned beef to the crockpot.
- Build your flavor base. In the same skillet, add the onion and a pinch of salt.Sauté 3–4 minutes until softened, then stir in garlic and tomato paste for 30 seconds. This caramelizes the paste and boosts depth. Add this mixture to the crockpot.
- Add the vegetables and seasonings. Layer in carrots, celery, potatoes, and mushrooms.Sprinkle with thyme, rosemary, paprika, and a little more salt and pepper. Add bay leaves.
- Pour in liquids. Stir in Worcestershire and beef broth until everything is mostly submerged. If needed, add a bit more broth or water to barely cover the ingredients.
- Cook low and slow. Cover and cook on Low for 8–9 hours or on High for 4–5 hours.The beef should be very tender and the vegetables soft but not falling apart.
- Thicken the stew. Stir together cornstarch and water, then pour it into the crockpot. Turn heat to High if it’s not already and cook 10–15 minutes until the broth thickens into a stew. For a thicker texture, mash a few potato pieces with the back of a spoon and stir.
- Finish with peas and adjust seasoning. Stir in frozen peas for the last 10 minutes.Taste and add more salt and pepper as needed. Remove bay leaves.
- Serve and garnish. Ladle into bowls and top with chopped parsley. Serve with crusty bread or over buttery mashed potatoes for extra comfort.
How to Store
– Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
The flavors get even better by day two. – Freezer: Freeze in portions for up to 3 months. Leave a little headspace in containers for expansion. – Reheating: Warm on the stovetop over medium heat, stirring occasionally, until hot. Add a splash of water or broth if it’s too thick.
For microwave reheating, use short intervals and stir in between. – Meal prep tip: Freeze in flat, labeled bags for easier stacking and faster thawing.
Benefits of This Recipe
– Balanced and filling: Protein, carbs, and plenty of veggies make this a complete meal in one bowl. – Budget-friendly: Chuck roast is affordable and transforms into something special in the crockpot. – Flexible: Swap vegetables based on what you have. It’s a great way to use up produce. – Low effort, big payoff: Minimal prep in the morning leads to a deeply satisfying dinner at night. – Family-friendly: Mild, familiar flavors with an option to add heat or herbs to taste.
What Not to Do
– Don’t skip seasoning the beef. Salt and pepper early to build flavor from the start. – Don’t overcrowd the searing pan. If you choose to sear, do it in batches. Steamed beef won’t brown or taste as rich. – Don’t add peas at the beginning. They’ll turn mushy and dull in color.
Add them at the end. – Don’t overfill the crockpot. Keep it around two-thirds to three-quarters full so it cooks evenly. – Don’t rely only on broth. Tomato paste and Worcestershire add depth. Without them, the stew can taste flat.
Alternatives
– Beef alternatives: Use stew meat, boneless short ribs, or even venison. Cooking time stays similar. – Vegetable swaps: Try parsnips, turnips, butternut squash, or sweet potatoes.
Add delicate veggies like green beans in the last hour. – Gluten-free and dairy-free: This recipe is naturally both. Just check your Worcestershire and broth labels. – No cornstarch? Use 2 tablespoons flour mixed with 2 tablespoons softened butter to make a beurre manié; stir in and simmer until thickened. Or reduce the liquid slightly up front. – Extra umami: Add 1 tablespoon soy sauce or a teaspoon of fish sauce.
It won’t taste fishy—just deeper. – Herb variations: Swap thyme/rosemary for Italian seasoning or add a bay leaf and a sprig of fresh thyme if you have it.
FAQ
Do I have to sear the beef first?
No, but it adds a lot of flavor. Browning creates caramelized bits that enrich the stew. If you’re short on time, skip it and the recipe will still be delicious, just a bit lighter in flavor.
Can I cook this on the stovetop instead?
Yes.
Brown the beef in a heavy pot, sauté the onions and garlic, then add everything else. Simmer covered on low for about 2–2.5 hours, stirring occasionally, until the beef is tender.
How do I make it thicker?
Use the cornstarch slurry as directed, or mash a few potato chunks into the broth. You can also remove the lid for the last 20 minutes on High to let some liquid evaporate.
What cut of beef works best?
Chuck roast is ideal.
It’s well-marbled and breaks down into tender, juicy bites during slow cooking. Round or brisket can work too but may be a bit leaner or require slightly longer cooking.
Can I add red wine?
Yes. Replace 1 cup of the beef broth with dry red wine.
Add it when you add the broth. It adds depth and a subtle richness to the stew.
When should I add fresh herbs?
Sturdy fresh herbs like thyme can go in early, but delicate ones like parsley should be added at the end for brightness.
Is this freezer-friendly with potatoes?
Yes. Waxy or Yukon Gold potatoes freeze better than russets, which can get grainy.
The texture holds up well after reheating.
How can I make it spicier?
Add a pinch of red pepper flakes or a diced jalapeño with the onions. You can also stir in a bit of hot sauce at the end.
Wrapping Up
This Hearty Crockpot Beef & Vegetable Stew is the kind of recipe you’ll keep on repeat. It’s simple to prep, forgiving, and packed with deep, comforting flavor.
Make it on busy weekdays or lazy Sundays, and enjoy leftovers that taste even better the next day. With a few pantry staples and a slow cooker, you get a rich, cozy meal that feels like home.
