Did you know that 78% of home cooks believe a truly great beef stew requires hours of hands-on simmering and constant attention?

I used to be one of them. I’d stand guard over my Dutch oven, wooden spoon in hand, convinced that only this kind of culinary vigil could produce a stew with fall-apart tender beef and deeply developed flavors. It felt like a rite of passage, a necessary sacrifice for a worthy meal. But what if I told you that the absolute best crock pot beef stew recipe not only challenges that belief but completely shatters it?

This realization didn’t come to me in a flash of genius, but on a typical, chaotic Tuesday. The sky was the color of a dull pewter bowl, and a chilly autumn wind whispered through the cracks in the old window frames. My to-do list was a mile long, but my soul was craving the deep, comforting embrace of a hearty stew. The very thought of browning meat and babysitting a pot on the stove felt utterly impossible. I glanced over at my slow cooker, sitting patiently on the counter, and I decided to take a leap of faith.

I gathered simple, humble ingredients—chuck roast, carrots, potatoes, and onions—and with a few minutes of quick prep, I entrusted them to the crock pot. As the lid clicked shut, a small part of me still doubted. Could something so effortless really deliver? The answer, my friends, was a resounding yes. Hours later, the entire house was perfumed with the most incredible aroma, a savory promise of the comfort to come. That first spoonful was a revelation: the beef was impossibly tender, the vegetables were perfectly cooked, and the broth was rich and complex. It was, without a doubt, the best beef stew I had ever made.

This recipe is my go-to for turning a hectic day into a heartwarming occasion. It’s the culinary equivalent of a warm hug, and it requires barely any effort from you. It’s about working smarter, not harder, and reclaiming those hours at the stove to simply enjoy the coziness of the season. So, let’s gather our ingredients and let the slow cooker work its magic.

Crock Pot Beef Stew

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• Author: Dorothy Miler
• Total Time: 7 hours 15 minutes
• Yield: 6 1x

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Description

A hearty and comforting beef stew slow-cooked to tender perfection with vegetables in a rich broth.

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Ingredients

Scale 1x2x3x

• 2 lbs beef stew meat, cubed
• 4 cups beef broth
• 4 carrots, sliced
• 3 potatoes, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen peas
• 2 tbsp tomato paste
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste
• 2 tbsp cornstarch (optional, for thickening)

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Instructions

1. Place beef, carrots, potatoes, onion, and garlic in the crock pot.
2. In a bowl, whisk together beef broth, tomato paste, thyme, rosemary, salt, and pepper. Pour over ingredients in crock pot.
3. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until beef is tender.
4. If desired, mix cornstarch with 2 tbsp water and stir into stew during the last 30 minutes to thicken.
5. Stir in frozen peas during the last 10 minutes of cooking. Serve hot.

Notes

You can customize the seasonings to taste.

• Prep Time: 15 minutes
• Cook Time: 7 hours
• Method: Main
• Cuisine: American

Nutrition

• Serving Size: 1.5 cups
• Calories: 420
• Sugar: 6g
• Fat: 18g
• Carbohydrates: 32g
• Protein: 35g

The Coziest Crock Pot Beef Stew You’ll Ever Make

There’s a certain kind of magic that happens when you combine simple ingredients in a slow cooker and let time do the heavy lifting. This isn’t just a recipe; it’s a promise of a warm, comforting hug at the end of a long day. It’s the kind of meal that makes your house smell like a home.

Gathering Your Stew-Making Stars

Let’s talk about the cast of characters that will make this stew unforgettable. Using the best ingredients you can find truly makes a difference here.

• 2 pounds
  beef chuck roast, cut into 1-inch cubes: Chuck roast is my absolute favorite for stews. It has beautiful marbling that breaks down during the long, slow cook, becoming impossibly tender and flavorful. Don’t be tempted by a leaner cut—the fat is where the magic is!
• 1/4 cup all-purpose flour: This is our secret weapon for creating a luxuriously thick gravy that coats every single vegetable.
• 1 teaspoon each of salt and black pepper: Seasoning the flour itself is a little trick I learned from my grandma. It ensures every bite of beef is perfectly seasoned.
• 3 tablespoons
  olive oil: For searing that beautiful beef and building our foundation of flavor.
• 1 large yellow onion, chopped: The sweet, savory backbone of any great stew.
• 4 cloves garlic, minced: Because is it even a proper stew without the gentle punch of garlic?
• 4 cups beef br
  oth: Use a good quality broth. It’s the river that all our flavors will swim in!
• 1 tablespoon tomato paste: This little powerhouse adds a depth of flavor and a touch of sweetness that balances everything beautifully.
• 2 tablespoons Worcestershire sauce: Our umami booster! It adds a complex, savory note that you’ll miss if it’s not there.
• 1 teaspoon dri
  ed thyme: That classic, earthy herb flavor that just says “stew.”
• 2 bay leaves: They’ll infuse the entire pot with their subtle fragrance. Just remember to fish them out before serving!
• 1 pound baby potatoes, halved: I love the creaminess they lend and that they hold their shape so well. Yukon Golds are also a fantastic choice.
• 4 large carrot
  s, peeled and cut into 1-inch chunks: They become so sweet and tender, my favorite part!
• 3 celery stalks, cut into 1/2-inch pieces: For that classic, comforting flavor.
• 1 cup frozen peas: We’ll add these right at the end for a pop of color and fresh sweetness.

Let’s Get

Cozy: The Stew-Making Ritual

Now for the best part—the almost effortless process of bringing it all together. Put on some cozy music, pour yourself a cup of tea, and let’s begin.

Step 1: In a large bowl or zip-top bag, toss your cubed beef chuck with the flour, salt, and pepper. Make sure each piece gets a nice, light coating. This is what will give us that wonderful, thick gravy later on.

Step 2: Heat the olive oil in a large skillet over medium-high heat. Working in batches so we don’t crowd the pan, add the beef and sear it on all sides until it develops a beautiful brown crust. This step is non-negotiable for the deepest flavor! Don’t rush it. Transfer the browned beef to your crock pot.

Step 3: