Crock Pot Beef Stew

Name: Crock Pot Beef Stew
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Ingredients: 1 1/2 pound chuck roast (cut into 1 1/2 inch pieces or pre-cut stew meat); 1/4 cup flour; 2 teaspoons salt; 1 teaspoon pepper; 2 tablespoons olive oil; 2 pounds Yukon Gold potatoes (halved or quartered depending on size); 1 pound baby carrots; 2 tablespoons butter; 1 yellow onion (diced); 3 cloves garlic (minced); 3 cans beef broth (approximately 40 ounces); 1 small can tomato paste; 2 tablespoons Balsamic or red wine vinegar; 1 tablespoon Worcestershire sauce; 2 tablespoons cornstarch (+ 2 Tbsp cold water); 1 tablespoon dried thyme; 1 teaspoon dried parsley flakes; 2 bay leaves; Fresh parsley (for garnish)

By Echo Blickenstaff Published on: March 6, 2021 91 Comments

5 from 13 votes

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Crock Pot Beef Stew is the ultimate comfort food. Tender chunks of beef with potatoes and carrots in a thick, hearty gravy makes for a nourishing meal any time of year!

Crock Pot Beef Stew

Crock Pot Beef Stew, which we also call Irish Beef Stew, is one of our favorite meals to make on a chilly evening. The simmering stew meat cooks low and slow in the Crock Pot, the savory smell permeating the house. It’s such a delightful fragrance to come home to! Our Irish relatives make this each year for St. Patrick’s Day. This recipe is similar to a traditional Irish stew; the only difference is we don’t add beer to the broth. No matter the occasion or season, this stew is warm, comforting and filling. Pair it with our Irish Soda Bread or biscuits and a green side salad and you have a delectable dinner all year ’round!

Suggestions for Crock Pot Beef Stew

What makes this beef so tender and juicy is how long it simmers in the slow cooker. Low and slow is best for this type of recipe, because you can use any type of stew beef and it will become fall apart tender.
Be sure to brown your stew meat before throwing it in the slow cooker. Searing the meat on all sides ensures the juices stay locked in the meat during cooking.
I like to cut the vegetables into fairly large chunks so they don’t get soggy while cooking. You can always chop them into smaller bite size pieces later on.
Try different seasonings to suit your taste. You’ll want to taste test the stew about 30 minutes before serving and add more salt, pepper or seasonings as needed.
Remove the bay leaves before serving.
I love the classic potatoes, onions and carrots in this recipe, but you could also add chopped celery, diced green beans, peas or even corn to this stew for even more veggie flavor.

More Crock Pot/Slow Cooker Soups to Try

Slow Cooker Chicken and Rice Soup: Chicken and Rice Soup warms you up on cold fall and winter days. It is also ideal for busy days. The ingredients go into the Slow Cooker in the morning and a nice, hot meal awaits in the evening.
Crock Pot Split Pea Soup: There are so many different vegetables in this Crock Pot Split Pea Soup. It is very healthy and hearty.
Slow Cooker Cheese Tortellini Soup: This Cheese Tortellini Soup is a flavorful, easy slow cooker meal. Tortellini, sausage, and spinach in a creamy tomato soup and slow cooked to perfection.
Slow Cooker Pasta E Fagioli Soup: Our version of the Olive Garden Pasta E Fagioli Soup tastes just like the original. It is an Italian seasoned soup easily made in the slow cooker.
Slow Cooker Zuppa Toscana Soup: Many agree that this Zuppa Toscana Soup Olive Garden Copycat is actually better than the original! It has a creamy both base and is loaded with sausage and potatoes.

How to Make Crock Pot Beef Stew

Crock Pot Beef Stew

5 from 13 votes

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Crock Pot Beef Stew is the ultimate comfort food. Tender chunks of beef with potatoes and carrots in a thick, hearty gravy makes for a nourishing meal any time of year!

Prep Time: 30 minutes

Cook Time: 4 hours

Total: 4 hours 30 minutes

Serves:

Ingredients

1 1/2 pound chuck roast cut into 1 1/2 inch pieces or pre-cut stew meat
1/4 cup flour
2 teaspoons salt
1 teaspoon pepper
2 tablespoons olive oil
2 pounds Yukon Gold potatoes halved or quartered depending on size
1 pound baby carrots
2 tablespoons butter
1 yellow onion diced
3 cloves garlic minced
3 cans beef broth approximately 40 ounces
1 small can tomato paste
2 tablespoons Balsamic or red wine vinegar
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch + 2 Tbsp cold water
1 tablespoon dried thyme
1 teaspoon dried parsley flakes
2 bay leaves
Fresh parsley for garnish

Instructions

Cut roast into 1 1/2 inch bite size chunks and place them in a gallon size resealable bag or other airtight container. Add flour, salt, and pepper. Shake bag until the meat is coated with flour.
Heat olive oil in a large heavy bottom skillet or pot. Add coated meat and brown each piece on all sides.
While meat is browning, cut potatoes and carrots and place both in the bottom of a crock pot. When meat is browned, layer the meat on top of the potatoes and carrots and leave remaining juices in the skillet.
Return the skillet to the stovetop and add butter. Melt the butter on medium-high heat, then saute onions and garlic. Stir in beef broth, tomato paste, red wine vinegar, and Worcestershire sauce. In a small cup, combine cornstarch and cold water. Mix until smooth then add to the liquid mixture in the skillet. This will thicken the liquid. Pour all the contents of the skillet over the meat and vegetables in the crock pot. Add thyme, parsley flakes, and bay leaves.
Cook on low for 7-8 hours or on high for approximately 4 hours. 30 minutes before serving check the taste of the broth and add salt, pepper, or seasonings as needed. Allow to cook for another 30 minutes after adding seasonings.
Remove bay leaves before serving. Garnish with fresh parsley.

Equipment

Crock Pot Slow Cooker

Recipe Video

Nutrition

Course: Soup

Cuisine: Irish

Beef Stew, Crock Pot, Slow Cooker

Recipe by: Echo Blickenstaff

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91 Comments