Beef stew has always been on my favorite recipe lists for the fall and winter.
The aroma of simmering beef, carrots, potatoes and aromatic herbs overwhelms my kitchen. I relish every moment that I am able to walk through my door to hot meals.
Today’s post will introduce recipes for beef stew that I particularly like, and all of them are easy to cook and your family will love them!
The 10 Best beef stew crockpot recipes
1. Classic Beef Stew Crockpot Recipe
A beef stew, slowly cooking in the crockpot, is great when it’s cold outside. There is nothing nicer than smelling meat cooking as it slowly falls apart over hours in the stew.
The smell the vegetables (carrots, potatoes and onion) give off – for me – is the epitome of comfort food. This is why I add garlic to it because it puts a nice bite to the flavor, along with thyme.
Ingredients
2 pounds beef chuck, cut into 1-inch pieces
1/4 cup all-purpose flour
Salt and pepper to taste
2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
4 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
4 carrots, peeled and cut into chunks
4 potatoes, peeled and cut into chunks
2 stalks celery, chopped
2 bay leaves
1 cup frozen peas
Instructions
1. Place the beef pieces in a large bowl and sprinkle with flour, salt and pepper; toss to coat.
2. Heat the olive oil in a skillet over medium-high heat, and brown the beef in batches. Place the browned beef in the crockpot.
3. Back in the skillet, sauté the onion and garlic until soft, then add to the slow cooker.
4. Place beef broth, tomato paste, Worcestershire sauce, thyme, carrots, potatoes, and celery in the crockpot, and add the bay leaves. Stir to mix.
5. Cover and cook on low for 8-10 hours or on high for 4-6 hours or until beef and vegetables are tender.
6. Thirty minutes before serving, add the frozen peas and simmer until heated through. Remove the bay leaves before serving.
2. Slow Cooker Hearty Beef Stew
I like to use tender beef cubes, some earthy carrots, and some hearty potatoes. As a bonus, I throw in onions and garlic.
Ingredients
2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons all-purpose flour
Salt and pepper to taste
3 tablespoons olive oil
4 cups beef broth
1 cup red wine (optional)
3 carrots, sliced
3 potatoes, diced
2 onions, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1 cup frozen peas
Instructions
1. Put beef pieces in a large bowl and toss with flour to evenly coat. Season beef with salt and pepper.
2. Add beef to the Dutch oven. Cook until browned on all sides, about 10 minutes.
3. Remove beef with a slotted spoon, keeping juices in the pot.
4. Reduce heat to medium-low and melt butter.
5. Add onion, carrots, and celery. Season with salt and pepper, and cook, stirring often until carrots are tender and lightly brown on edges, 8 to 10 minutes.
6. Add flour and cook, stirring for 1 minute.
7. Return beef and juices to the pot. Stir in tomato paste, garlic, and bay leaves; cook 2 minutes.
8. Slowly pour in broth and wine, scraping up any browned bits from the bottom of the pot with a wooden spoon.
9. Add potatoes and thyme to the pot, and season with salt and pepper. Stir to combine. Bring to a simmer over medium-high heat.
10. Cook over low heat for 7-8 hours or over high heat for 4-5 hours, until the beef is tender.
11. Add the peas in the last half an hour and take out the bay leaves before serving.
3. Crockpot Vegetable Beef Stew
There’s nothing like a big, meaty stew bubbling in a crockpot all day, all day! Mine includes hunks of beef, fork-tender potatoes and carrots.
I add some celery and onions for pungent flavor notes, and even a splash of Worcestershire sauce for its mellow, umami richness.
Ingredients
2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons olive oil
4 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
4 cups potatoes, peeled and diced
3 carrots, sliced
2 celery stalks, diced
1 large onion, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
1 cup frozen peas
Instructions
1.In a frying pan, heat the olive oil over medium-high heat and sear the beef until browned on both sides. Transfer the meat to the crockpot.
2. Pour in beef broth, Worcestershire and tomato paste, stirring to combine with beef.
3. Place the potatoes, carrots, celery, onion and garlic in the crockpot, then sprinkle in the thyme, rosemary, salt and pepper.
4. Cover and cook on low for 8-9 hours, or on high for 4-5 hours, until the beef and vegetables are tender.
5. Allow to sit for approximately 30 minutes before serving. Add the frozen peas to the mixture in the crockpot and stir well.
6. Adjust the seasoning with extra salt and pepper if needed. Then serve.
4. Savory Herb Beef Stew Crockpot
There’s nothing like the scent of a beef stew cooking gently in my kitchen. The smell of the herbs – rosemary and thyme – penetrates it all.
When I poke chunks of carrots and potatoes and tender beef into the mix, it becomes a meal that warms both my body and soul.
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 large carrots, sliced
- 3 potatoes, diced
- 2 onions, chopped
- 2 stalks celery, sliced
- 2 tablespoons Worcestershire sauce
- 1 cup frozen peas
- Fresh parsley for garnish
Instructions
1. Put the cubed beef in a large bowl and toss with flour, salt and black pepper until evenly coated.
2 Brown the beef in the olive oil in a skillet over medium-high until brown on all sides, then transfer to the crockpot.
3: In the same skillet sauté the beef broth, red wine, tomato paste, garlic, rosemary, thyme and bay leaf; bring to a boil then pour over the beef in your crockpot.
4. Mix in the carrots, potatoes, onions, and celery, and blend in the Worcestershire sauce.
5. Cover and cook on low for 8-10 hours or on high for 4-5 hours until the beef and vegetables are fork tender.
6. Stir in the peas during the last 30 minutes of cooking. Garnish with fresh parsley before serving.
5. Easy Crockpot Beef Stew
This is my ‘can’t be assed’ stew — comforting, easy, a kind of self-saucing one-pot meal where the beef is meltingly tender, the potatoes hefty and the carrots bright. Some red wine makes it weekday-perfect, with a touch of fresh thyme and rosemary for depth of flavor.
Ingredients
2 pounds of beef chuck, cut into 1-inch cubes
4 carrots, peeled and sliced
4 potatoes, peeled and diced
1 onion, chopped
3 cloves garlic, minced
2 cups beef broth
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons all-purpose flour
Instructions
1. Heat the olive oil in a large skillet over medium-high heat. Brown the beef cubes on all sides, then transfer to the slow cooker.
2. In the same skillet, cook minced garlic and chopped onion with a bit of olive oil until the onion is translucent. Transfer to the crockpot.
3. Put the carrots and chopped potatoes in the crock, then add the beef broth and sprinkle with Worcestershire sauce, tomato paste, dried thyme, salt and black pepper. Stir to combine
4. Cover and cook on low for 7-8 hours, or on high for 3-4 hours, until beef and vegetables are tender.
5. Thirty minutes before serving, make a flour slurry (flour mixed with a little water) and stir into the stew to thicken.
6. Taste and adjust seasoning if needed, then serve hot.
6. Red Wine Beef Stew Crockpot Recipe
This is a comforting and filling dish, perfect if the weather is bad and you have a hearty appetite. I always use a good piece of beef for this recipe, and some chunky carrots, potatoes and onions, and I like to add a splash of red wine for flavor, but some good quality fresh herbs, I think, complete the dish.
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
Salt and black pepper to taste
2 tablespoons olive oil
4 cloves garlic, minced
1 large onion, diced
4 carrots, sliced
3 potatoes, cubed
2 cups red wine
2 cups beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1 tablespoon Worcestershire sauce
1 cup frozen peasInstructions
1. Season the beef cubes with salt and pepper. Heat the olive oil in a skillet over medium-high heat and brown the beef in two to three-minute batches. Transfer the browned beef to the crockpot.
2. Saute garlic and onion in the same skillet until the onion is translucent and transfer to the crockpot.
3. Add carrots, potatoes, red wine, beef broth, tomato paste, thyme, rosemary, bay leaves and Worchester sauce to crockpot. Stir to combine.
4. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beef and vegetables are tender.
5. Remove the bay leaves, add frozen peas and check the seasoning – add salt and pepper if you think it needs it.
7. Stir well..
8. Serve hot and enjoy your hearty, flavorful red wine beef stew.
7. Crockpot Irish Beef Stew
It is the perfect stew to make on a cold, dark evening when you want a wholesome, wholesome meal. The main ingredients are the slightly chewy beef, earthy carrots and rich onions and it is simply wonderful.
The garlic smells great and the Guinness adds to the flavor.
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
3 large potatoes, peeled and diced
4 carrots, sliced
1 onion, chopped
3 cloves garlic, minced
1 cup beef broth
1 cup Guinness beer
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons dried thyme
1 bay leaf
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons all-purpose flour
Fresh parsley, chopped (for garnish)
Instructions
1. Heat olive oil in a frying pan over medium-high heat. Toss cubes of beef with the flour, salt and pepper. Brown the beef in the frying pan in batches, remove it and add it to your crockpot.
2. Place potatoes, carrots, onion and garlic on top of the beef in the crockpot.
3. Meanwhile, mix beef broth, Guinness beer, tomato paste, Worcestershire sauce, thyme and bayleaf in a separate bowl; pour over the meat and vegetables in the crockpot.
4. Cover and cook on low for 8-10 hours or high for 4-5 hours, until the beef is tender and vegetables are cooked through.
5. Taste and adjust seasoning with salt and pepper. Remove bay leaf before serving.
6. Serve hot, garnished with fresh parsley.
8. Texas-Style Beef Stew Crockpot
My Texas-flavored beef stew bubbles away in my crockpot – chunks of beef braised, chili powder added, and flour, beef stock and finely chopped sweet peppers and red onions added for a touch of color. I then dump in a can of crushed tomatoes, add a clove or two of garlic, and the whole mix cooks away for many hours.
The flavor is a wonderful of onion, garlic and tomato.
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 cups beef broth
1 can (14.5 ounces) diced tomatoes with green chilies
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional, for more heat)
3 large carrots, sliced
2 large potatoes, peeled and diced
Salt and pepper to taste
Chopped fresh parsley for garnish (optional)
Instructions
1. Heat vegetable oil in a Dutch oven over medium-high heat. Brown the beef cubes in batches so that all sides are golden; transfer browned beef to a crockpot.
2. Sauté onions and garlic in the same skillet until softened; they also go into the crockpot.
3. Add the beef stock, diced tomatoes with green chilli, and tomato paste to the slow cooker. Add Worcestershire, chili powder, cumin and smoked paprika, and cayenne pepper (if using).
4. Slice the carrots and dice the potatoes; add to the crockpot and sprinkle with salt and pepper, stirring to combine all ingredients.
5. Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
6. Check the seasoning and add more if needed, then sprinkle with chopped fresh parsley (if using) and serve. Serve hot with plenty of good bread and a green salad. The Texas-Style Beef Stew is ready to eat.
9. Spicy Beef Stew Crockpot Recipe
A crock pot stew is the best. You can throw in as much chunks of tender beef, carrots with bright colors and chili peppers with spicy kick to create a heartwarming dish especially with garlic and a touch of cumin added.
Off to a gathering of family and friends? What a great dinner idea.
Home alone for the night? No problem.
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
3 tablespoons tomato paste
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon chili powder
1 teaspoon smoked paprika
½ teaspoon cayenne pepper (adjust to taste)
3 cups beef broth
3 carrots, sliced
2 potatoes, peeled and diced
1 red bell pepper, chopped
1 cup frozen peas
Salt and pepper to taste
Instructions
1. Put the olive oil in a skillet over medium heat. Brown the beef cubes in batches, then transfer to the crockpot.
2. In the same skillet, sauté onion and garlic with oil for about 2-3 minutes, until fragrant. Then add tomato paste, soy sauce, Worcestershire sauce, chilli powder, smoked paprika, and cayenne pepper.
3. Add the beef broth and simmer, scraping the bottom of the pan to pick up all the browned bits, then transfer to the crockpot.
4. Add the carrots, potatoes and the red bell pepper. Stir everything to combine. Season with salt and pepper.
5. Cover and cook for 7-8 hours on low, until the beef is tender and the vegetables done. Add the frozen peas in the last half hour.
6. Season to taste before serving. Serve piping hot over crust crusty bread or over rice.
10. Italian Beef Stew Crockpot Recipe
There is nothing I like better than to make an amazing meal in my crockpot! This Italian Beef Stew is one such meal.
This stew has all the rich taste of tomatoes, paired with tender beef rubbed in a seasoning blend of Italian spices and oregano, all simmered with carrots, potatoes and hearty vegetables of your choice. The taste is so good.
You will find yourself wanting to eat the entire pot!
Ingredients
2 pounds beef chuck roast, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
2 cups beef broth
1 can (14.5 ounces) diced tomatoes
1 cup red wine
2 tablespoons tomato paste
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
2 cups baby carrots
2 cups diced potatoes
1 red bell pepper, chopped
1 teaspoon crushed red pepper flakes (optional)
1/4 cup chopped fresh parsley
Instructions
1. Heat the olive oil in a large skillet over medium-high heat. Rub Italian seasoning and flour into the beef. Brown the beef in batches, and be sure to brown on all sides. Place the browned beef into the slow cooker.
2. In the same skillet, sauté the onions until translucent. Add the garlic and cook for another minute. Transfer the onion and garlic mixture to the crockpot.
3. Sprinkle beef broth, diced tomatoes, red wine, tomato paste, Italian seasoning, salt and black pepper over beef. Give the whole thing a stir to combine and make sure the beef in covered.
4. Place the baby carrots, diced potatoes and chopped red bell pepper in the crockpot. Mix gently to combine.
5. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the beef and vegetables are tender.
6. If needed, season again right before serving, and sprinkle with chopped fresh parsley. Enjoy your Italian beef stew piping hot.
