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Crock Pot Beef Stew recipe tastes just like the stew mom used to make. This is one of the ultimate comfort foods! No need for packaged soups in this hearty beef stew. With lots of fresh vegetables and tender beef chunks in a flavorful sauce, the taste is fresh and delicious! This crockpot beef stew recipe makes good amount, so you can feed a crowd!
Originally Published 11/4/2018
Classic Crockpot Beef Stew
Nothing says comfort food like a bowl of a hearty, homemade beef stew! Slow cooking is the best way to get the most flavorful beef stew, and is an uncomplicated way of making it.
This is a great recipe, and reminds me of the beef stew like mom used to make. There is so much flavor in this hearty classic beef stew recipe, and it is so comforting on a cold day.
This easy beef stew recipe makes a hearty meal that feeds the whole family (average size).
Is This Beef Stew Thick?
- Yes, and you can control how thick it is quite easily.
- Since we thicken the stew using a thickener, in this case instant tapioca (or flour, cornstarch, etc.), you can add the amount I indicated in the recipe, then add more if you want an even thicker gravy (sauce).
- If it ends up too thick you can thin it out with a little beef broth.
Equipment Needed for This Recipe
• I recommend using a 7 or 8-quart size slow cooker for this recipe, as it makes a lot. If you use a 6-quart crockpot, just reduce the potatoes and carrots if you think it won’t all fit.
• Sharp Knife
• Wooden Spoon
Beef Stew Ingredients
- For exact measurements, please see the recipe card at te bottom of this article.
- Beef Stew Meat – Chuck Roast is the best, cubed.
- Bay Leaves – Or sub Oregano.
- Fresh Thyme Leaves – Or use dried Thyme Leaves (not ground). or Italian Seasoning.
- Garlic Cloves – Pressed or minced. Fresh has the best flavor, but use what you have (or garlic powder).
- Kosher Salt – Or half the amount of regular table salt.
- Black Pepper – Or White Pepper
- Celery – Or raw Fennel Bulb, chopped.
- Carrots – Chopped regular or use whole baby carrots.
- Potatoes – Scrubbed and cubed.
- Mushrooms – Baby Bella or White Button, sliced (optional).
- Onions – White or Yellow work well. Or use Pearl Onions.
- Worcestershire Sauce – Sub Soy Sauce if needed.
- Beef Stock – Or Beef Broth. Low sodium, if possible (or reduce salt to taste).
- Beef Bouillon – A cube or use a Tablespoon of base (granules or paste). Enhances the beefy flavor.
- Tomato Paste – Adds depth of flavor and richness.
- Dry Red Wine – Or use Balsamic Vinegar for a brightness of flavor.
- Vegetable Juice – such as V8 juice, or tomato juice, tomato sauce, or use a can of tomato soup.
- Quick Tapioca Granules – such as Minute® Tapioca, or mix all-purpose flour or cornstarch into the tomato juice to make a cornstarch slurry.
What is the Best Beef Stew Meat?
• Traditional beef stew is made with stew beef.
• I like to use Chuck Steak, or beef chuck roast cut into cubes. That is the best meat to use in a beef stew recipe because it has fat and connective tissues that break down with a long cook time.
• That makes for the most tender meat with the best rich flavor.
Which Potatoes Work Best in Beef Stew?
- I think the best potatoes to use are the ones that you have!
- But really, most types of potatoes will work just fine: Red Potatoes, Yukon Gold potatoes, Russet potatoes, or baby potatoes.
- Cut the chunks large enough to withstand all-day cooking, but not too big. Don’t cut baby potatoes
What Vegetables Go in Slow Cooker Beef Stew?
Green beans, onion, carrots, potatoes, root vegetables such as turnips or rutabaga, celery, tomatoes, etc.
Do I Need to Add Red Wine to Beef Stew?
• No, you don’t have to add a cup of red wine to beef stew. You can just use a cup of beef broth in place of wine.
• Try a little balsamic vinegar if you have it; about 1-2 Tablespoons.
How to Make Crockpot Beef Stew
- Gather together all of the ingredients you will need. Prep all of the vegetables, and cube the meat into 1-inch cubes.
- Add the raw beef cubes to the slow cooker, the the onion, bay leaf, and all of the other ingredients, except the vegetable juice and tapioca (thickener).
- In a bowl or 4-cup measuring cup, stir together the vegetable juice and the tapioca granules. Then pour the mixture over everything in the crockpot.
- Cook on Low for 8-9 hours, or High for 5-6 hours of cooking time, stirring halfway through, until the meat is fork tender and the vegetables are also to desired tenderness.
- Thicken more if needed (you will need to let it cook a few more minutes).
- Then garnish with fresh parsley and serve hot.
- Remove thyme stems and bay leaves, and stir. Taste and adjust salt if needed.
- Serve with some crusty bread or fluffy dinner rolls!
Tip: For added flavor, brown the beef cubes in a little olive oil in a large skillet on medium-high heat before adding to the slow cooker. It’s an extra step, but worth it!
Can I Use a Dutch Oven?
- Yes you can. You can add everything except the tapioca (or thickeners: flour, cornstarch, etc.) as instructed above.
- Simmer on low heat with the lid on for 2-3 hours, stirring occasionally, until the meat and vegetables are tender.
- For added flavor, brown the beef cubes in a little olive oil in the Dutch oven before adding the other ingredients.
- You might also like my Instant Pot Beef Stew recipe
How to Serve Crock Pot Beef Stew
Beef stew doesn’t need much, just serve it with some crusty bread or fluffy dinner rolls and plenty of butter. Maybe a side salad, if you like.
How to Store Leftover Crock Pot Beef Stew
Cool completely and store in an airtight container in the fridge for up to 4 days. Beef stew is even better the next day!
More Delicious Slow Cooker Recipes for You to Try
Crock Pot Creamy Chicken & Wild Rice Soup
Slow Cooker Chicken and Dumplings
Slow Cooker Taco Soup
Slow Cooker Turkey Chili
Try making this classic Slow Cooker Beef Stew recipe for your next Game Day or casual get together. Your guests will be complimenting you on how delicious it is!
Crock Pot Beef Stew
Ingredients
- 1 ½ - 2 lbs Beef Stew Meat, cubed
- 2 Bay Leaves
- 5 sprigs Fresh Thyme (or 1 ¼ tsp dried)
- 4 cloves Garlic, pressed or minced
- 1 ½ teaspoons Kosher Salt (or 1 tsp table salt)
- ½ teaspoon Black Pepper
- 3 ribs Celery, chopped
- 5 Carrots, chopped
- 5 Potatoes, scrubbed and cubed
- 8 oz Mushrooms, sliced (optional)
- 2 medium Onions, chopped
- 1 Tablespoon Worcestershire Sauce (or Soy Sauce)
- 1 cup Beef Broth, low sodium
- 1 Tablespoon Beef Bouillon
- 2 Tablespoons Tomato Paste
- ½ cup Dry Red Wine (or use beef broth)
- 1 Tablespoon Balsamic Vinegar
To Thicken - Mix These Together
- 2 cups Vegetable Juice (such as V8), or tomato juice
- ⅓ cup Quick Tapioca Granules (such as Minute® Tapioca)
Instructions
- Gather together everything you will need before you begin. This will make the process so much easier! Have your meat cubed and veggies prepped.
- You don't have to, but if you want extra flavor, brown the beef cubes in a little olive oil in a large skillet before adding them to the slow cooker.
- Add the meat to the slow cooker, then all of the ingredients except the vegetable juice and tapioca granules. Stir well.
- Cover and cook on Low for 8-9 hours, or High for 5-6 hours, or until meat is tender and vegetables are also to desired tenderness. Stir halfway through (You will add the thickener about an hour before serving. See below).
Thicken - One Hour Before Serving*
- Remove thyme stems and bay leaves, and stir. Taste and adjust salt if needed.
- In a bowl or 4-cup measuring cup, stir together the vegetable juice and the tapioca granules. Then pour the mixture into the crockpot and stir. Cover and cook the remaining hour. If not thick enough, see Notes below.
- Serve with some crusty bread or fluffy dinner rolls!
Notes
Thickening
If the stew isn't thick enough for you, try one of these options:- Stir in 2 Tablespoons more of the Instant tapioca granules and let cook a little while longer. Stir well before serving.
- Mix together 2 Tablespoons of flour with softened butter really well. Then stir it into the stew until dissolved. Put the lid back on and let it cook a little longer.
- Make a cornstarch slurry with 2 Tablespoons cornstarch and 2 Tablespoons cold water, mixing them together well. Stir into the stew very well and let heat and thicken.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just curious here – of all the thickeners, how did you arrive on tapioca granules? Can I use potato starch or arrowroot powder? I only have the granules that you have to cook; can I use this instead since there’s another hour to cook after they are added? Thanks!
Great question! I use quick-cooking tapioca granules because they hold up well in the long, slow cooking process and give the stew a nice, rich thickness without breaking down or making it gummy. If you don’t have them, you can definitely use another thickener. Potato starch or arrowroot will both work, but I recommend adding them right at the end, stirred into a little cool broth or water first, since they can lose thickening power or turn a bit gluey if cooked too long.
As for the tapioca you have (the kind that needs longer cooking), it should still work fine since the stew cooks another hour after you add it — just be sure to give it a good stir so it distributes evenly. The stew will still come out hearty and delicious!
Great taste! It made a lot.
Absolutely wonderful! This is exactly how I like beef stew to taste! It made plenty, so we will enjoy the leftovers.
That’s great! Thank you!