Crockpot Beef Stew (Easy Slow Cooker Recipe)

Crockpot beef stew is a comforting slow cooker meal made with tender chunks of beef, golden Yukon potatoes, carrots, onions, and sweet peas in a rich brown gravy. With just 10 minutes of prep, this easy beef stew is a practical choice for busy days when you want a hearty homemade dinner waiting for you.
The beef cooks slowly in beef broth with garlic powder, black pepper, salt, beef bouillon, and Worcestershire sauce. As the ingredients cook together, the beef becomes fork-tender and the vegetables soak up the savory cooking liquid. A simple cornstarch slurry thickens the gravy at the end, giving the stew its rich consistency.
This crockpot beef stew recipe makes 6 to 8 servings and is ideal for family dinners, chilly evenings, or preparing a satisfying meal ahead of time.

Why You’ll Love This Crockpot Beef Stew

• Only 10 minutes of prep: Add the beef, seasonings, and vegetables to the slow cooker, then let it cook.
• Tender, slow-cooked beef: The longer cooking time helps the stew beef become fork-tender.
• Hearty vegetables: Yukon potatoes, carrots, onions, and sweet peas make this a filling one-pot meal.
• Rich brown gravy: Beef broth, bouillon, Worcestershire sauce, and a cornstarch slurry create a savory, thickened gravy.
• Flexible cooking schedule: The recipe provides both high and low slow cooker settings.
• Great for meal preparation: The supplied notes include refrigeration, freezing, and reheating instructions for leftovers.

Crockpot Beef Stew Ingredients

Each ingredient contributes to the stew’s hearty texture and savory flavor.

Beef and broth

• Stew beef: Two pounds of cubed beef form the main part of the dish. Slow cooking helps the meat become tender.
• Beef broth: Two cups provide the liquid base for the stew and gravy.
• Beef bouillon: One tablespoon deepens the beef flavor.
• Worcestershire sauce: One tablespoon adds savory depth to the cooking liquid.

Vegetables

• Golden Yukon potatoes: One and a half pounds, cut into chunks, add substance and make the stew more filling.
• Carrots: Two cups of sliced carrots add color and a naturally sweet flavor.
• Yellow onion: One large sliced onion contributes flavor as it cooks.
• Frozen sweet peas: One cup is added after the main cooking period to finish the stew.

Seasonings and gravy thickener

• Garlic powder: One tablespoon adds a strong garlic flavor.
• Freshly cracked black pepper: One teaspoon seasons the beef and broth.
• Salt: One teaspoon enhances the overall flavor.
• Cornstarch and water: Three tablespoons of each are whisked together to create a slurry that thickens the gravy.

Helpful Tips for the Best Slow Cooker Beef Stew

Choose the low setting when possible. The supplied recipe recommends the low setting for a longer cooking time to help produce the most tender beef. Cook until the beef is fork-tender rather than relying on the clock alone.

Cut the vegetables into chunks. Keep the Yukon potatoes in chunks and slice the carrots and onion as directed. Preparing the vegetables before adding them makes it easier to assemble the slow cooker.

Add the peas near the end. The recipe instructs you to add the frozen sweet peas after the stew has cooked. This keeps them from spending the entire cooking period in the slow cooker.

Make a smooth cornstarch slurry. Whisk the cornstarch and water together until smooth before adding the mixture to the stew. This helps prevent lumps in the gravy.

Allow time for the gravy to thicken. After adding the slurry, replace the lid, turn the slow cooker to high, and cook for 10 minutes, stirring occasionally.

Consider searing the beef first. The original recipe notes that browning the beef in a skillet before adding it to the crockpot is optional. It can add another layer of flavor, although it is not required.

How to Make Crockpot Beef Stew

Step 1: Add the beef and seasonings

Pour 2 cups of beef broth into the crockpot and add 2 pounds of cubed stew beef. Sprinkle the beef with 1 tablespoon garlic powder, 1 teaspoon freshly cracked black pepper, 1 teaspoon salt, 1 tablespoon beef bouillon, and 1 tablespoon Worcestershire sauce.

Step 2: Add the vegetables

Place 1½ pounds of golden Yukon potatoes cut into chunks, 2 cups sliced carrots, and 1 large sliced yellow onion on top of the beef.

Step 3: Slow cook the stew

Place the lid on the crockpot and set the cooking time. Cook for 4–6 hours on high or 6–8 hours on low, until the beef is fork-tender.

The recipe recommends the low setting when possible for the most tender beef.

Step 4: Add the sweet peas

Once the stew has finished cooking, stir in 1 cup of frozen sweet peas.

Step 5: Prepare the cornstarch slurry

In a bowl, whisk together 3 tablespoons cornstarch and 3 tablespoons water until smooth.

Slowly pour the slurry into the crockpot and stir until everything is combined.

Step 6: Thicken the gravy

Replace the lid, turn the crockpot to high, and cook for another 10 minutes. Stir occasionally while the gravy thickens.

Step 7: Serve

Once the gravy has thickened, serve the crockpot beef stew immediately while the beef and vegetables are hot.

Optional Variations and Flavor Adjustments

The original recipe includes a few optional ways to adjust the flavor.

• Sear the beef: Brown the beef in a skillet before adding it to the crockpot for additional flavor.
• Choose your beef bouillon: The supplied notes mention Better Than Bouillon or granulated beef bouillon as options.
• Adjust the gravy flavor: The original notes suggest adding ¼ cup red wine or unsweetened black coffee for a more intense gravy flavor. These are optional additions, not part of the main ingredient list.

The recipe card below keeps the original ingredients and quantities unchanged.

What to Serve with Crockpot Beef Stew

This slow cooker beef stew already includes beef, potatoes, carrots, onions, and peas, making it a hearty meal on its own.

For a simple dinner, serve it in bowls with plenty of beef and vegetables and spoon the thick brown gravy over the top. If you’d like something extra alongside it, crusty bread or a simple green salad can complement the stew.

Frequently Asked Questions

How long does beef stew take in the crockpot?

The recipe lists 4–6 hours on high or 6–8 hours on low. The beef should be fork-tender before you add the peas and thicken the gravy. Allow another 10 minutes on high for the cornstarch slurry to thicken the gravy.

How do I make the gravy thicker?

Whisk 3 tablespoons cornstarch with 3 tablespoons water until smooth. Slowly stir the slurry into the cooked stew, replace the lid, and cook on high for 10 minutes, stirring occasionally.

Can I use frozen peas in beef stew?

Yes. This recipe specifically calls for 1 cup of frozen sweet peas. Add them after the main cooking period, before thickening the gravy.

Can I prepare crockpot beef stew ahead of time?

You can prepare the vegetables and measure the seasonings ahead of time. The supplied notes also provide instructions for storing and reheating cooked leftovers.

Can I freeze crockpot beef stew?

Yes. The supplied recipe notes recommend freezing the stew for up to 3 months and thawing it in the refrigerator for 24 hours before serving for best results.

Storage, Freezing, and Reheating

Refrigeration: Store leftover stew in an airtight container in the refrigerator for up to 5 days, as specified in the supplied recipe notes.

Freezing: Freeze the stew for up to 3 months. For best results, let it thaw in the refrigerator for 24 hours before serving.

Reheating: Reheat leftovers in the microwave or on the stovetop for a convenient lunch or dinner. Heat thoroughly before serving.

Make This Easy Crockpot Beef Stew

This crockpot beef stew combines fork-tender beef, chunky potatoes, carrots, sweet peas, and rich brown gravy in a comforting slow cooker dinner. With only 10 minutes of preparation and a flexible cooking schedule, it’s a useful recipe to save for busy weeknights and family meals.

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