This Easy Beef Stew made in the Crockpot is the ultimate comfort food, delivering tender beef and flavorful vegetables in a rich, savory gravy. Perfect for busy days, it cooks while you go about your tasks, filling your home with the comforting aroma of a hearty meal. With just a few ingredients, this stew is both easy to prepare and sure to please your whole family.

Why You’ll Love This Recipe

This Beef Stew recipe is not only super easy to make, but it’s also a one-pot meal, saving you time on cleanup. The beef becomes melt-in-your-mouth tender after hours of slow cooking, and the vegetables soak up all the savory flavors. The rich, thick gravy will have everyone asking for more. Plus, the Crockpot does all the work for you, allowing you to enjoy a homemade, comforting dinner without having to stand over the stove all day. Easy Beef Stew

Ingredients

2 to 3 pounds beef stew meat
Salt and pepper, to taste
5 to 6 medium potatoes, peeled and chopped into even chunks
4 carrots, peeled and chopped into even chunks
1 package dry onion soup mix
1 tablespoon garlic, minced
32 ounces beef broth
6 ounces tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
3 bay leaves
¼ cup flour

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Add all ingredients, except the flour, to the Crockpot. Stir everything together to combine.
Cover and cook on high for 5 to 6 hours, or on low for 8 to 10 hours for a longer cook time.
For the roux: In the last half hour of cooking, take out a half cup of broth from the stew and mix it with the flour to make a roux.
Pour the roux back into the stew and cook for another 30 minutes to thicken the stew.
If the stew is still too watery, add more flour, a little at a time, until the desired thickness is reached.
Remove the bay leaves.
Serve the stew with crusty bread, dumplings, or any vegetables of your choice.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours 15 minutes
Servings: 10 servings
Calories: 315 kcal per serving

Variations

Add More Vegetables: Feel free to add other root vegetables like parsnips, turnips, or even celery for extra flavor and texture.
Make it Spicy: For a little heat, add some red pepper flakes or a chopped jalapeño pepper to the stew.
Use Different Meat: While this recipe calls for beef stew meat, you can also use cubed chicken or lamb for a different twist on this dish.
Gluten-Free: Use a gluten-free flour blend to thicken the stew instead of regular flour, making it suitable for those with gluten sensitivities.

Storage/Reheating

Storage: Store any leftover beef stew in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat the stew on the stovetop over low heat, or in the microwave, stirring occasionally. If the stew thickens too much upon refrigeration, simply add a little more beef broth to reach the desired consistency.

FAQs

Can I make this stew in the oven instead of a Crockpot?

Yes, you can make this stew in the oven. Follow the same steps for browning the meat and adding the ingredients, then cover and bake at 325°F (165°C) for about 2.5 to 3 hours, or until the beef is tender.

Can I freeze the leftovers?

Yes, beef stew freezes well. After it cools, transfer it to an airtight container or freezer-safe bag and store it in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

What can I serve with beef stew?

Beef stew pairs wonderfully with crusty bread, mashed potatoes, rice, or dumplings. For a lighter side, a green salad or steamed vegetables works perfectly.

How do I make the stew thicker if it’s too runny?

If the stew is too thin, you can add more flour (mixed with some broth) during the last 30 minutes of cooking. Alternatively, you can mash a few of the potatoes or carrots directly in the stew to help thicken it naturally.

Can I use frozen beef stew meat?

Yes, you can use frozen beef stew meat. Just make sure to add a little extra cooking time to ensure the meat is fully thawed and tender.

How can I make this stew in a pressure cooker?

To make this stew in a pressure cooker, follow the same steps for adding the ingredients, then cook on high pressure for about 35 minutes. Release the pressure naturally, and make the roux as directed to thicken.

Can I use other herbs in this stew?

Certainly! Feel free to experiment with other herbs such as parsley, oregano, or bay leaves for additional flavor. Just be mindful of the amount to avoid overpowering the stew.

Can I make this stew without potatoes?

Yes, you can omit the potatoes or replace them with another vegetable like sweet potatoes, cauliflower, or parsnips.

Can I use a slow cooker on high heat for this recipe?

Yes, cooking on high for 5 to 6 hours is fine and will result in a delicious, tender stew. Just ensure to monitor the cooking time to avoid overcooking.

Conclusion

This Easy Beef Stew in the Crockpot is the perfect go-to meal for any busy day, offering a hearty and flavorful dinner with minimal effort. Whether you’re looking to feed a crowd or enjoy comforting leftovers, this stew is guaranteed to become a family favorite. With tender beef, flavorful vegetables, and a rich gravy, it’s a dish that’s both satisfying and easy to prepare!

Easy Beef Stew

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Author: Emma
Total Time: 5 hours 15 minutes
Yield: 10 servings

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Description

This Easy Beef Stew made in the Crockpot is the perfect hearty meal, with tender beef chunks and flavorful vegetables in a rich, thick gravy. It’s simple to make, cooks while you’re busy, and is perfect for a comforting dinner.

Instructions

Add all ingredients, except the flour, to the Crockpot.
Cook on high for 5 to 6 hours, or on low for 8 to 10 hours for a longer cook time.
For the roux: In the last half hour, take out a half cup of broth from the stew and mix it with the flour to make a roux.
Pour the roux back into the stew and cook for another 30 minutes to thicken the stew.
If the stew is still too watery, add more flour, a little at a time, until the desired thickness is reached.
Remove the bay leaves.
Serve the stew with crusty bread, dumplings, or any vegetables of your choice.

Notes

This stew can be stored in an airtight container in the fridge for up to 3 days.
For extra flavor, add a splash of red wine or balsamic vinegar to the stew before cooking.
If you prefer a thicker stew, you can add a bit more flour or use cornstarch instead of flour.

Prep Time: 15 minutes
Cook Time: 5 hours
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 315 kcal
Sugar: 7g
Sodium: 870mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 4g
Protein: 19g
Cholesterol: 65mg