Best Crockpot Beef Stew Recipe

I’ve learned that a truly satisfying meal doesn’t have to be complicated, especially during busy weeknights. This best crockpot beef stew recipe fills the kitchen with an incredible aroma as it simmers all day long. It’s the ultimate set-it-and-forget-it meal, delivering tender beef and vegetables in a deeply satisfying broth. This family-friendly recipe elevates the classic comfort food with a vibrant smoky red pepper swirl right before serving, transforming a simple healthy eating meal into something truly special.

Ingredients

• 1 kg (2.2 lbs) beef chuck, trimmed and cubed
  Choose a high-quality chuck roast, shoulder, or even round steak for the best results; these cuts break down beautifully in the slow cooker. Cut into uniform 2.5 cm (1 inch) cubes, trimming away excess fat before searing to keep this best crockpot beef stew recipe from becoming greasy.
• 30 ml (2 tablespoons) olive oil, divided
  Use high-heat olive oil or vegetable oil for searing the beef to achieve a deep brown crust that adds significant flavor to the broth. The second tablespoon is used for sautéing the vegetables, which builds another layer of flavor.
• 2 medium yellow onions, chopped, 4 medium carrots, cut, and 2 celery stalks, cut
  Prep these vegetables into 2.5 cm (1 inch) pieces so they hold their shape during the long cooking time and stand up to the heartiness of the beef. Sautéing them first adds a depth of flavor that a standard dump-and-go recipe often lacks; do not skip this step for maximum richness.
• 4 garlic cloves, minced
  Minced garlic adds an aromatic base; avoid dicing the garlic too finely or burning it during sautéing, as this will result in a bitter flavor.
• 60 g (4 tablespoons) tomato paste
  Tomato paste is crucial for thickening this best crockpot beef stew recipe and adding an umami-rich, slightly sweet complexity that balances the savory notes of the beef. Cook the tomato paste with the vegetables for 1-2 minutes until it changes color, which deepens its flavor before adding liquid.
• 15 g (1 tablespoon) sweet smoked paprika and 5 ml (1 teaspoon) dried thyme
  These spices provide a warmth and smokiness that complements the beef perfectly and forms the base flavor profile. Use dried thyme here; fresh thyme can be used, but dried works best for long, slow cooking.
• 2 bay leaves
  Add two whole bay leaves to the slow cooker to infuse a subtle, herbal background note; remember to remove these before serving this best crockpot beef stew recipe.
• 700 ml (3 cups) beef broth
  Use low-sodium beef broth to control the overall saltiness of the stew; for a richer flavor, use beef stock or a homemade bone broth.
• 700 g (1.5 lbs) Yukon Gold or red potatoes, peeled and cut into 2.5 cm (1 inch) cubes
  These potatoes hold their shape better than Russets during the long cook time while still absorbing the broth’s flavors. (Swap note: For an even thicker texture, use Russet potatoes, but add them during the last hour to prevent them from breaking down completely.)
• 7.5 ml (1.5 teaspoons) salt, or to taste, and 2.5 ml (0.5 teaspoon) black pepper
  Season generously before searing and again before serving; taste the stew at the end of cooking and adjust the seasoning as needed.
• 30 g (2 tablespoons) cornstarch and 60 ml (4 tablespoons) cold water
  These ingredients form a slurry to thicken the stew at the end of cooking; whisk them together until completely smooth before adding to avoid lumps.
• 200 g (7 oz) roasted red peppers (from a jar, drained)
  Use high-quality roasted red peppers from a jar, ensuring they are well-drained before blending to prevent a watery swirl. These provide the base for the signature swirl, adding a vibrant color and smoky sweetness that enhances the beef stew.
• 5 g (1 teaspoon) sweet smoked paprika, 15 ml (1 tablespoon) fresh lemon juice, and 15 ml (1 tablespoon) olive oil (for swirl)
  These ingredients add acidity, richness, and extra smokiness to the red pepper swirl; the lemon juice brightens the flavors significantly.
• 30 ml (2 tablespoons) water (for swirl)
  Use this to adjust the consistency of the swirl; add more water if needed to achieve a smooth, pourable sauce.
• 30 ml (2 tablespoons) fresh flat-leaf parsley, chopped
  This garnish adds a fresh, herbaceous note and a pop of green color that balances the richness of the stew and the red swirl.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

1. Sear the Beef and Deglaze the Skillet
   Pat the beef cubes completely dry with paper towels, then season with salt and pepper; this step is critical for developing a dark, caramelized crust. Heat 15 ml (1 tablespoon) of olive oil in a large skillet (I use my 10-inch cast iron skillet) over medium-high heat and sear the beef in batches until browned on all sides, about 3-4 minutes per batch. Once browned, transfer the beef to the crockpot, then use the remaining 15 ml (1 tablespoon) of olive oil to add the chopped onions, carrots, and celery to the skillet; scrape up any browned bits from the pan to incorporate them into the vegetables.
2. Sauté the Aromatics and Build the Base Flavor
   Sauté the onions, carrots, and celery for 5-7 minutes until they soften, then add the minced garlic, tomato paste, 15 g (1 tablespoon) smoked paprika, and dried thyme. Cook for 2 minutes more, stirring constantly, to toast the spices and cook down the tomato paste until fragrant. This step is essential for building the deep flavor base of this best crockpot beef stew recipe. Transfer the sautéed vegetables to the crockpot with the beef.
3. Slow Cook the Stew
   Add the bay leaves, beef broth, and potatoes to the crockpot with the beef and vegetables, stirring gently to combine everything. Cover the crockpot and cook on LOW heat for 7-8 hours, or on HIGH for 3-4 hours, until the beef for this best crockpot beef stew recipe is fork-tender and pulls apart easily with a fork. Avoid removing the lid during cooking, as this releases heat and moisture.
4. Prepare the Smoky Red Pepper Swirl
   While the stew simmers, prepare the swirl by combining the drained roasted red peppers, 5 g (1 teaspoon) smoked paprika, fresh lemon juice, 15 ml (1 tablespoon) olive oil, and 30 ml (2 tablespoons) water in a food processor or blender. Process until completely smooth and creamy; adjust with extra water if necessary to achieve a thin, drizzleable consistency. Taste the swirl and adjust the seasoning or add a pinch more lemon juice for brightness, then set aside at room temperature until serving.
5. Thicken the Stew and Finish Cooking
   Once the beef is tender, remove and discard the bay leaves from this best crockpot beef stew recipe. In a small bowl, whisk together the cornstarch and cold water to form a smooth slurry; pour this slurry into the hot stew and stir to combine. Increase the crockpot heat to HIGH (if needed) and continue to cook for another 15-30 minutes, or until the stew has thickened to your desired consistency. If the stew still seems too thin after 30 minutes on high, remove about 1 cup of the broth, then continue to simmer with the lid off to reduce it.
6. Serve with the Swirl and Garnish
   Ladle the rich, thick best crockpot beef stew recipe into individual bowls, leaving room for the swirl on top. Spoon a dollop of the vibrant Smoky Red Pepper Swirl over each serving, then use the back of a spoon to create gentle ribbons in the stew for a beautiful presentation. Garnish with freshly chopped flat-leaf parsley before serving immediately with crusty bread for dipping.

How to Prep This Crockpot Beef Stew Ahead of Time

The beauty of this best crockpot beef stew recipe lies in its flexibility for advance preparation. This makes it a perfect choice for healthy eating and quick meals on busy weeknights, minimizing hands-on time when you need it most.

• Prep All Vegetables in Advance

  Chop the onions, carrots, celery, and potatoes up to two days ahead of time. Store them in separate airtight containers in the refrigerator, ready to add to the slow cooker on cooking day.

• Freeze the Ingredients for a Future Meal

  Sear the beef and sauté the aromatics as directed in steps 1 and 2 (from Part 1), then let them cool completely. Transfer the beef, vegetables, and all remaining spices (excluding the potatoes and broth) to a large freezer bag, ready for slow cooking.

• Make it a Freezer Meal

  When ready to cook, dump the frozen ingredients into the crockpot, add the broth and potatoes, then cook on HIGH for 4-5 hours or LOW for 8-10 hours. The longer cook time accounts for the initial freezing, making this an excellent family-friendly, set-it-and-forget-it meal.

Easy Swaps and Variations for Your Beef Stew

• Add More Vegetables

  Feel free to add hearty root vegetables like parsnips, turnips, or butternut squash. Add these along with the potatoes for the final hours of cooking, or increase the total liquid if necessary.

• Switch up the Meat

  This recipe works well with other tough cuts of meat, such as lamb or venison; ensure you still sear the meat first for flavor.

• Adjust the Flavor Profile

  If you prefer less smokiness, use regular sweet paprika instead of smoked; for a spicier kick, add a pinch of cayenne pepper or red pepper flakes along with the other seasonings. This helps customize the best crockpot beef stew recipe to individual tastes.

Best Sides to Serve with Beef Stew

• Crusty Bread

  A rustic baguette or loaf of sourdough is essential for soaking up every last bit of the thick, flavorful gravy.

• Mashed Potatoes

  Serving over creamy mashed potatoes (instead of adding potatoes to the stew) creates a comforting, hearty base that complements the rich sauce perfectly.

• Light Green Salad

  A simple side salad with a bright vinaigrette provides a fresh contrast that cuts through the richness of the beef stew.

FAQs

• Can I skip searing the beef?

  While you can skip this step in a pinch, searing creates a caramelized crust on the beef (the Maillard reaction) that adds a crucial depth of flavor to the stew. Without it, the stew will be less rich and complex, so I highly recommend searing for this best crockpot beef stew recipe.

• Why is my stew watery?

  The most common cause is not thickening the stew at the end; ensure you make the cornstarch slurry correctly and allow it to cook for at least 15 minutes in the hot stew until it thickens sufficiently.

• How do I store and reheat leftovers?

  Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if necessary to maintain moisture. This makes it a great option for meal prep recipes.

• Can I freeze this beef stew?

  Yes, this stew freezes exceptionally well. Allow it to cool completely, then transfer it to freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove.

• How can I make this gluten-free?

  Instead of cornstarch, thicken the stew with an alternative like arrowroot powder or by adding gluten-free flour to the beef before searing. Follow the instructions for making a slurry to ensure the best crockpot beef stew recipe is suitable for a wider audience.

Conclusion

This best crockpot beef stew recipe truly delivers on a promise of rich flavor and easy comfort without sacrificing quality, making it a healthy and satisfying option for family dinners. Pin this recipe now and plan to make it this week for an easy dinner idea!

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