Thick and hearty crock pot beef stew is the kind of dinner that cooks itself while you get on with your day. Chunks of chuck roast simmer with carrots, potatoes and onion in a savory broth until the meat is fork tender, and a quick cornstarch slurry at the end turns the liquid into a rich gravy.
The most common complaint about slow cooker stew is a thin, watery broth, because the lid traps steam and nothing evaporates. This recipe fixes that with a simple thickening step in the last 30 minutes. You can also brown the beef first for a deeper flavor. For another slow-cooked beef dinner, try our slow cooker pot roast.
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Why This Crock Pot Beef Stew Works
Chuck roast is marbled with fat and connective tissue, which melt into the broth during a long, slow cook and leave the beef tender. Cutting the beef into larger cubes, about 1 1/2 inches, helps the pieces hold their shape over 8 hours instead of shredding.
Worcestershire sauce adds savory depth and a little tang, and thyme and bay leaf give the broth an earthy backbone. The final slurry of cornstarch and cold water thickens the broth into a glossy gravy that clings to a spoon.
Ingredients
- 2 lb beef chuck roast, trimmed and cut into 1 1/2-inch cubes
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp olive oil, for searing (optional)
- 3 medium carrots, cut into 1/2-inch pieces
- 3 medium potatoes, cubed
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
- 2 tbsp cornstarch mixed with 3 tbsp cold water
How to Make Crock Pot Beef Stew
1. Season the beef. Pat the beef dry and season it with the salt and pepper.
2. Sear the beef (optional). Heat the oil in a large skillet over medium-high heat and brown the beef in batches, about 2 minutes per side. This adds a richer flavor, but you can skip it if you are short on time.
3. Fill the slow cooker. Add the beef, carrots, potatoes, onion and garlic to the crock pot.
4. Add the liquid. Pour in the broth and Worcestershire sauce, add the thyme and bay leaf, and stir gently.
5. Cook. Cover and cook on low for 7 1/2 hours, until the beef and vegetables are tender.
6. Thicken. Stir the cornstarch and cold water together until smooth, then stir it into the stew. Turn the heat to high, cover, and cook for 30 minutes more, until the broth has thickened.
7. Finish. Remove the bay leaf, taste, and adjust the salt and pepper before serving.
How to Serve
Ladle the stew into warm bowls and serve with crusty bread, buttermilk biscuits, or over mashed potatoes or rice. A sprinkle of chopped parsley adds freshness. If you are in the mood for another hearty dish, try our Instant Pot chuck roast or the easy classic chili. A comforting classic shepherd’s pie is another good choice for cold nights.
How to Store and Reheat
Cool the stew quickly and refrigerate it in shallow containers within two hours. It keeps for 3 to 4 days. Reheat portions on the stove or in the microwave until steaming hot. The Clemson Home and Garden Information Center slow cooker safety fact sheet advises against reheating leftovers in the slow cooker itself and recommends bringing soups and stews to 165°F.
Beef stew freezes well for a few months in airtight containers. Potatoes can become slightly soft after freezing, but the flavor holds up. Thaw it in the refrigerator overnight before reheating.
Tips and Variations
- Use chuck. Lean cuts dry out in a long cook, while chuck stays tender.
- Keep the lid on. Every peek releases heat and adds cooking time.
- Do not overfill the crock. It should be no more than about two-thirds full.
- Add peas at the end. A cup of frozen peas stirred in for the last 10 minutes adds color and sweetness.
- Thicken to taste. Add the slurry a little at a time and stop when the gravy is the thickness you like.
- Swap the vegetables. Parsnips, celery, or green beans can replace some of the potatoes or carrots.
FAQ
Do I have to brown the beef first?
No, but browning adds a deeper, richer flavor. If you are short on time, you can put the seasoned beef straight into the crock pot.
How do I thicken crock pot beef stew?
Stir in a cornstarch slurry during the last 30 minutes of cooking, with the heat on high. Flour mixed with cold water or broth also works.
Can I cook beef stew on high?
Yes, usually for about 4 to 5 hours. Low and slow gives the most tender beef, so use high only when you are short on time.
Why is my beef tough?
It was probably not cooked long enough, or a lean cut was used. Chuck needs a long, slow cook to break down, so give it more time.
Can I use pre-cut stew meat?
Yes, though pieces are often small and uneven. Cutting your own chuck into larger cubes helps the pieces cook evenly and stay tender.
Thick and Hearty Crock Pot Beef Stew
Ingredients
Main Ingredients
- 2 lb beef chuck roast trimmed and cut into 1 1/2-inch cubes
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp olive oil for searing, optional
- 3 medium carrots cut into 1/2-inch pieces
- 3 medium potatoes cubed
- 1 large yellow onion diced
- 3 cloves garlic minced
- 4 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
- 2 tbsp cornstarch mixed with 3 tbsp cold water
Instructions
Cooking
- Pat the beef dry and season it with the salt and pepper.
- Optional: heat the oil in a large skillet over medium-high heat and brown the beef in batches, about 2 minutes per side.
- Add the beef, carrots, potatoes, onion and garlic to the crock pot.
- Pour in the broth and Worcestershire sauce, add the thyme and bay leaf, and stir gently.
- Cover and cook on low for 7 1/2 hours, until the beef and vegetables are tender.
- Stir the cornstarch and cold water together until smooth, then stir it into the stew. Turn the heat to high, cover, and cook for 30 minutes more, until thickened.
- Remove the bay leaf, taste, and adjust the salt and pepper before serving.
