Crock Pot Beef Stew

Alright, grab a mug of something warm because I’ve got a story about beef stew. When I was a kid, my mom would toss everything into “the big brown crock” as she called the (very 70s) slow cooker, switch it on, and by evening we’d have magic in a bowl. Honestly, this Crock Pot beef Stew is one of those meals that feels like a hug at the end of a chilly day (especially if you “forget” to do the dishes). Your house will smell like you’ve been cooking all day—even if you’ve only poked at it now and then. Warning: I once tried making this while half-watching a mystery movie and accidentally forgot the potatoes, so triple check your spuds! Happens to the best of us.

Why do I keep making this stew?

I make this recipe when the weather’s gloomy, or when someone’s sniffling, or honestly just when I want leftovers for lunch because it tastes even better the next day. My family goes wild for this—my partner’s not a big fan of vegetables, but somehow if they’re in beef stew, they disappear. (There’s a lesson in there somewhere, I just can’t put my finger on it.) Sometimes, I just need to dump, press go, and walk away; you feel me? Oh, and if you’re like me and easily distracted, this is the dish for you—‘cause it’s nearly foolproof. Only thing: don’t try to skip searing the beef. I did that once and it was… edible? But sort of bland and strangely gray. Live and learn.

Ingredients You’ll Need (And a Few Shortcuts)

• 2 pounds beef stew meat, cut into big chunks (if I’m in a hurry, I’ll buy the pre-cut pack, but you can cut up a chuck roast—my grandmother always insisted on it, but honestly, either works)
• 1/4 cup all-purpose flour (sometimes I eyeball this, oops)
• 1 teaspoon kosher salt (or regular, whatever’s handy)
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil (I’ve used canola in a pinch)
• 4-5 medium Yukon Gold potatoes, chopped in chunky pieces (Russet totally works too, though they get a bit softer—your call!)
• 4 carrots, peeled and sliced (or a couple handfuls of baby carrots, if you’re feeling lazy like me on Thursdays)
• 3 stalks celery, sliced
• 1 large onion, roughly chopped
• 4 cups beef broth (I sometimes cheat and do half beef, half veggie broth if I run out. No one noticed yet.)
• 2 tablespoons tomato paste (if you only have ketchup, it’ll work in a pinch—don’t tell the purists)
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried thyme (fresh is lovely but I keep forgetting to buy it)
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1 cup frozen peas (I toss these in at the end—otherwise, they get weird and mushy… trust me, learned that the hard way!)
• Optional: 1/2 cup red wine (Leftover from ‘cooking’—wink. Skip if you’d rather not use it.)

How To Throw It All Together

1. First, toss your beef chunks in a big bowl with the flour, salt, and pepper. You can use a bag for less mess (or more fun, if you have kids helping). Shake it around so each piece’s a little dusty.
2. In a large skillet, heat the olive oil over medium-high. Brown the beef in batches—I know, it’s tempting to dump it all in, but they’ll just steam and turn boring gray. Get them brown and crusty, just a couple minutes per side. This is where I usually sneak a taste.
3. Transfer the beef pieces into the bottom of your slow cooker. Add potatoes, carrots, celery, and onion over the top. Sometimes I get lazy and just kind of dump them in all together—no one’s ever called the stew police.
4. Stir together beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and (if using) wine in a jug or big mug. Pour that over the meat and veg. It might look a bit chaotic; don’t worry, it sorts itself out while cooking.
5. Tuck in the bay leaves. Cover and cook on LOW for 8 hours, or HIGH for about 4 hours—but honestly, the longer it goes, the cozier it gets. I always go low and slow unless I forget to start it before lunch.
6. Around 20-30 minutes before it’s done, fish out the bay leaves and stir in the frozen peas. This is also where you taste and see if it needs more salt or a crank of black pepper. (I ALWAYS think I added enough salt and then realize, nope, need more.)
7. Ladle into bowls and—if you’re like me—dive right in, burning your tongue, again. Some things never change.

Some Notes From My (Occasional) Mishaps

• I tried thickening this with corn starch once—in a hurry—and it turned into a weird jelly. Actually, I find it works better if you just let everything simmer at the end with the lid off.
• Chop your veggies on the chunkier side or they get lost in the sauce by hour 8
• If you leave out the Worcestershire sauce, it’s still good, just a little less “oomph”

Things I’ve Tried (And, Uh, What Didn’t Work)

• Swapping turnips for potatoes: Actually not bad, just a little more… earthy, I guess? (Not everyone likes that, so fair warning.)
• Adding sweet potatoes: These get super soft. Better in smaller cubes.
• I once tried tossing in kale at the end. Kind of stringy and weird. Wouldn’t recommend.
• Mushrooms added in with the other veggies? Makes it super savory. Big yes from me.

Equipment You’ll Need (Or Don’t Sweat It)

• A 6-quart slow cooker (I’ve used a 4-quart, but you have to cut the recipe in half—or risk beef stew volcano, which is as messy as it sounds)
• A big skillet for browning (and hey, I’ve skipped this on a busy day, just threw raw beef in—it still tastes fine, but misses a little “depth”)
• Wooden spoon—unless you’re fancy and have a silicone one (not required, just easier on the ears)

How to Store This (If It Lasts That Long)

I stash leftovers in a big container in the fridge for up to 3 days—but honestly, in my house it never lasts more than a day! If you do somehow have leftovers, this freezes beautifully. Just nudge off any potatoes before freezing (okay, I ignore this advice and freeze ‘em anyway). Thaws great—add a splash of broth when reheating because it gets a bit thicc.

Serving—My Favorite Part

I ladle mine over a hunk of buttered sourdough, always. Sometimes, if we’re feeling fancy, I add a shower of chopped parsley. My cousin likes it with a squeeze of lemon at the table—bless her, but I stick with crusty bread and maybe a cold beer. We once had it with cheddar biscuits on Christmas Eve, and—let’s just say, that was a tradition worth repeating.

Pro Tips (Otherwise Known As “What Not to Rush”)

• I once tried rushing the browning step and regretted it because honestly the flavor just wasn’t as deep—it really is worth it, I promise
• Don’t add the peas at the start or you’ll have army-green mush at the end. Seriously, trust me.
• Let it sit a bit before serving; the flavors meld and intensify (and you’ll stop burning your tongue every single time. Maybe.)

FAQ (Things My Friends Have Actually Asked)

Can I use a different meat?

Yup, I’ve tried it with pork shoulder (pretty good!) and even chicken thighs—just adjust the cooking time a little, chicken cooks faster. But beef’s my favorite for that cozy vibe.

Can you make this without a slow cooker?

Totally. You can simmer it all in a Dutch oven on the stove—just put the lid on, go low and slow for a few hours. Honestly, I’ve even thrown it in the oven at 300F for 3-ish hours.

Does this get better the next day?

Absolutely! The flavors meld and get all friendly. Sometimes I think it’s better as leftovers—if you can resist eating it all on day one, that is.

How do I make it gluten-free?

Just skip the flour or use a gluten-free blend; it’ll still thicken up from the potatoes. Or toss in a little cornstarch at the end (just, uh, not too much—see my note above).

Do I really need all the herbs?

I’ll be honest, if you don’t have rosemary or thyme, use Italian seasoning or just some parsley. It’ll still end up delicious. Maybe a little different, but hey, it’s your kitchen.

By the way, is it just me or do stews make you crave a nap right after eating? No? Huh, must be getting old. Or maybe it’s just all that gravy.