Easy crock pot beef stew made with beef chuck, potatoes, and carrots in a rich tomato broth for a hearty dinner you can set and forget. Perfect for busy nights when you want a comforting meal with minimal prep.
There are days when I want dinner to handle itself, and this crock pot beef stew is exactly the kind of recipe that lets me do that.
I can place everything straight into the slow cooker, turn it on, and forget about it for hours! The beef, vegetables, crushed tomatoes, and stock slowly melt together into a hearty stew with almost no effort.
This dump and go method has saved many busy mornings for me, and the result still tastes satisfying and complete.
When I have a few extra minutes, I take the time to brown the beef and soften the onions first. These small steps add a deeper, richer flavor to the final stew.
The browned bits left in the pan bring extra complexity once I scrape them up with a splash of stock. I like knowing I have both options.
Some days call for maximum convenience. Other days I want that extra layer of savoriness that only browning gives.
Either way, the stew ends up hearty, tomato based, and comforting. The slow cooker does the heavy lifting while the beef turns tender and the vegetables break down just enough to thicken the sauce.
This easy crock pot beef stew is reliable, flexible, and suited for anyone who wants a warm, complete meal with very little fuss. Just add some fresh bread and you're good to go.
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Why You'll Love This Recipe
- The slow cooker takes care of the cooking so you can focus on other tasks.
- Beef chuck becomes incredibly tender through long simmering.
- The vegetables and potatoes create a natural thickener.
- The recipe uses budget friendly ingredients.
- Leftovers keep well, making it a helpful meal prep option.
Ingredients
You only need simple pantry ingredients for this recipe!
- Beef chuck. This cut softens beautifully in the crock pot and holds up to long cooking without drying out. You can use pre cut stew meat, although chuck gives better texture.
- Olive oil. A small amount helps brown the beef and onions for extra flavor. You can use vegetable oil or canola oil if that is what you have.
- Onion. This gives depth and sweetness that develops over hours of cooking. Any yellow or white onion works.
- Tomato paste. It adds richness and helps the stew develop a deeper savory base. You can use double concentrate paste if available.
- Garlic. Fresh garlic builds aroma and flavor. Jarred garlic works if needed.
- Beef stock. The broth gives body to the stew and layers of flavor. You can use chicken stock in a pinch, although beef stock tastes more traditional.
- Carrots. They soften into sweet bites that balance the richness of the beef. You can use baby carrots as an easy alternative.
- Potatoes. They thicken the stew naturally and make it more filling. Yukon gold or russet potatoes both work well.
- Crushed tomatoes. These give acidity, color, and a tomato forward taste that rounds out the broth. Tomato passata works as a smooth alternative.
- Bay leaf. It adds subtle herbal notes. You can leave it out if you prefer.
See the recipe card for quantities and method.
How to make Easy Crock Pot Beef Stew
Follow these step-by-step instructions, then scroll down for the full ingredients list and method.
Optional super easy method: Add all ingredients, except the olive oil, to the crock pot and cook on LOW for 7-8 hours or HIGH for 4-5 hours.
Browning the beef and onions is optional but worth it for extra flavour if you have a few minutes!. Heat the olive oil in a skillet over medium-high heat. Add the beef cubes and brown them for a few minutes on all sides in batches (so they don't 'boil'); transfer to the slow cooker.
In the same pan over a medium heat, add the onions and sauté until golden (5-7 minutes). Stir in the tomato paste and garlic for 30 seconds. Transfer to the slow cooker.
Pour a little stock into the skillet, let it briefly bubble over a medium heat and stir to scrape up browned bits. Pour it into the slow cooker.
Add the carrots, potatoes, tomato passata (or canned crushed tomatoes), remaining stock, bay leaf to the slow cooker and stir gently to combine.
Cover and cook 7-8 hours on LOW or 4-5 hours on HIGH, until beef and vegetables are tender.
Discard the bay leaf and taste and adjust seasoning.
Scroll down for the full ingredients list and method.
Serving Suggestions
- Serve over cooked rice for an extra hearty meal.
- Pair with warm crusty bread for dipping. Try Outback Steakhouse Bread.
- Serve with a simple green salad for contrast.
- Add a side of buttered noodles.
- Serve with roasted green beans or Arkansas Green Beans with Bacon.
- Enjoy it with a baked potato.
- Pair with cornbread for a Southern style meal. Try it with Jiffy Corn Casserole.
- Serve over polenta for a smooth base.
- Add fresh parsley on top for a bright finish.
Variations
- Add celery for a classic aromatic trio.
- Use sweet potatoes instead of white potatoes for a slightly sweeter stew.
- Add mushrooms for an earthy flavor.
- Stir in peas at the end for extra color.
- Add Worcestershire sauce for a deeper savory profile.
- Replace crushed tomatoes with diced tomatoes for more texture.
- Use smoked paprika for a warm, smoky flavor.
- Add red wine while deglazing the skillet to create a richer sauce.
- Add a splash of balsamic vinegar at the end for brightness.
- Use fresh thyme or rosemary for an herbal twist.
Storage
Store: Leftovers keep well in the refrigerator for up to four days in an airtight container. The flavors continue to develop, so the stew often tastes even better the next day.
Freeze: You can freeze the stew for up to three months. Potatoes change texture slightly after freezing, but they still taste good. Allow the stew to cool completely, then portion it into freezer safe containers. Thaw overnight in the refrigerator before reheating.
Recipe Tips
- Cut the beef into similar sized chunks so they cook evenly.
- If browning the beef, work in batches to prevent steaming.
- Deglazing the pan with stock adds extra flavor to the stew.
- Do not cut the potatoes too small or they may dissolve.
FAQs
No. Browning adds flavor, but the stew still tastes great if you skip it.
Yes. Slow cookers are designed to cook raw meat safely as long as the temperature stays consistent and reaches a safe internal level.
Beef chuck is the top choice because it becomes tender during long cooking. Pre cut stew meat is fine but may vary in quality.
The potatoes and long cooking time help thicken naturally. If you want it thicker, let the lid stay off for the last 30 minutes.
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Slow Cooker Recipes
📖 Recipe
Easy Crock Pot Beef Stew
Equipment
- 6.5L crock pot
Ingredients
- 2½ lb beef chuck 1.1 kg, cut into 1½-2-inch cubes
- 2 tablespoons olive oil
- 1 onion finely chopped
- 2 tablespoons tomato paste
- 2 garlic cloves minced
- 1 cup beef stock
- 2 carrots sliced into rounds
- 3 potatoes peeled and cut into chunks
- 15 ounce can crushed tomatoes
- 1 bay leaf optional
Instructions
Optional super easy method: Add all ingredients, except the olive oil, to the crock pot and cook on LOW for 7-8 hours or HIGH for 4-5 hours.
- Browning the beef and onions is optional but worth it for extra flavour if you have a few minutes!. Heat the olive oil in a skillet over medium-high heat. Add the beef cubes and brown them for a few minutes on all sides in batches (so they don't 'boil'); transfer to the slow cooker.
- In the same pan over a medium heat, add the onions and sauté until golden (5-7 minutes). Stir in the tomato paste and garlic for 30 seconds. Transfer to the slow cooker.
- Pour a little stock into the skillet, let it briefly bubble over a medium heat and stir to scrape up browned bits. Pour it into the slow cooker.
- Add the carrots, potatoes, tomato passata (or canned crushed tomatoes), remaining stock, bay leaf to the slow cooker and stir gently to combine.
- Cover and cook 7-8 hours on LOW or 4-5 hours on HIGH, until beef and vegetables are tender.
- Discard the bay leaf and taste and adjust seasoning.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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