Crock Pot Beef Stew is easy, hearty, and comforting. Toss everything into the crock pot at night then pop into the base and cook the next day!
A few weeks ago my kids and I were on a Target run (I had an extra $100 just laying around – NOT!) and I could smell them before I saw them:
Crayons. Construction paper. Rubber erasers. Rulers!
Ok, maybe not the rulers but seriously, back to school shopping has begin. Although we’ve got a few more glorious weeks of summer left, the school year is coming, along with busy evenings, early mornings, and all the chaos in between. Take a beat to get Crock Pot Beef Stew simmering in your slow cooker to take the stress out of dinner time, at least!
With school age children comes karate, cub scouts, swimming, etc, and once evenings get crazy I’ll be turning to my crock pot to make dinner for me more and more.
If you’re in the same boat and are looking for a hearty, filling, and comforting family-friendly recipe that couldn’t get any easier – Crock Pot Beef Stew is for you!
Chopped stew meat is slow cooked in beef broth seasoned with pantry staples like dried thyme, rosemary, and bay leaves, and pumped up with tons of vegetables including potatoes, carrots, celery, mushrooms, and peas. A complete meal in one pot that requires no pre-cooking. Just toss everything into the crock pot – which you can even do the night before – then press start!
How to Make This Recipe
To a 6 quart crock pot add: 1-1/2lbs stew meat cut into bite-sized pieces, 1 chopped onion, 2 chopped carrots, 2 ribs chopped celery, 8oz chopped mushrooms and 3 cloves minced garlic.
Rounding the stew out is 3 Tablespoons tomato paste, 1 Tablespoon gluten-free Worcestershire sauce, and spice cupboard staples including salt, pepper, dried thyme, dried rosemary, and a bay leaf.
Add 32oz gluten-free beef broth then cook on low for 6-8 hours or until the meat is fall-apart tender.
Once the meat and vegetables are tender, whisk together 1/4 cup gluten-free flour (or AP flour if not GF) with a scoop of the cooking liquid then stream it in and give the stew a big stir.
Cook on high for 30-45 more minutes, or until the stew is slightly thickened, then stir in 1/2 cup frozen peas and let them warm through for about 5 minutes. Serve with a side salad, Gluten Free Focaccia, or crostini for dunking, then dig in!
More Crock Pot Recipes You’ll Love
- Crock Pot BBQ Pulled Pork
- Crock Pot Mojo Pork with Cuban-Style Black Beans
- Crock Pot Italian Beef Sandwiches
- Crock Pot Shredded Beef Enchiladas
- Crock Pot Chicken and Wild Rice Soup
Equipment
Ingredients
- 1-1/2 lbs stew meat, cut into bite sized pieces
- 1 lb white potatoes, about 1 large potato, peeled then chopped
- 8 oz whole mushrooms, cut into quarters or sixths if large
- 2 carrots, chopped
- 2 ribs celery, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 Tablespoons tomato paste
- 1 Tablespoon gluten free Worcestershire sauce
- 1 teaspoon salt
- 3/4 teaspoon dried thyme
- 1/2 teaspoon pepper
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 32 oz gluten free beef broth
- 1/4 cup gluten free flour, or AP flour if not GF
- 1/2 cup frozen peas
Directions
- Add ingredients from stew meat to beef broth into a 6-quart crock pot then cover and cook on low for 6-8 hours, or until meat is fall-apart tender.
- Add flour to a bowl then add a ladleful of cooking liquid and whisk until smooth. Pour back into crock pot then stir well to combine and cook on high for 30-45 more minutes, or until broth has thickened (Note: broth will continue to thicken as it cools). Stir in peas then let sit until heated through, 5 minutes, before serving.
Notes
- Leftovers, when cold, will be thick. Heat it up and if it’s still too thick feel free to splash in beef broth to your desired level.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
This is the best beef stew that I have ever made. And my daughter who wasn’t a big fan of beef stew as you weren’t is a fan of this. Totally agreed with smaller chunks and no peas. thanks
This turned out more delicious than I expected! Your recipes are always so reliable — I never have to be worried it will be more complicated than written or that we’ll end up tossing the whole thing — thanks!
Hi! I’m looking forward to tossing this in the crockpot but wanted to stop in and make a note for your followers outside of the US. For some unknown reason, Lea Perrins Worcestershire Sauce is *not* gluten free outside of the USA. In Canada and the UK malt vinegar is a listed ingredient. Just a head’s up for the Celiacs out there!
I noticed this, and left a note as well Alisha. Good thing us celiacs double check ingredients ;-)
Good to know, Alisha, thank you for letting readers outside of the US know. Great reminder to always check ingredients lists on labels no matter what!
Hi! Do you cook this on low or high?
Hi Annie! This recipe calls for cooking the stew both on low, and then on high – the directions have the specific times and temperature.
This stew was super easy and SO delicious! My modifications: Next time, I’ll use WAY less thyme – the flavor almost overwhelmed the stew. Also, I used canned mushrooms chopped very finely (I appreciate the flavor of mushrooms but not the texture, so this was perfect.) Also, I had to stir in a tiny bit of corn starch to help the thickening along. Worked like a charm.
tried your recipe today. my husband really loved it
We seldom eat meat any more, but the second I saw the photograph on Yummly, I wanted to run out to the store and find some grass-fed stew meat. Your recipe invokes scents and tastes of home, long ago. Looking forward to trying this. Pinning and sharing as Recipe of the Day on my Facebook foodie page, Cooking with Whole Grains & Real Whole Foods. Thank you.
WOW!! Tried this recipe and it is so freaking delish I can’t even tell you. This will definitely be added to my winter cooking list!
PS. I chose not to add any thickener / gf flour and my hubby loved it!!!
I am an Iowa native, Davenport, living in California now and love these recipes and this site! The Crock Pot Beef Stew is now one of our faves, so easy and so so good! I added a bit of cayenne pepper for some heat and served with buttermilk biscuits for Christmas Eve. Yum!!!
Wohoo! So glad to hear it, Laura!
Hi..this stew sounds easy and delish, I’m wanting to make this for tomorrow nights dinner and I was wondering if you think I could swap sweet potatoes for white potatoes?
Hi Debbie! I think the sweet potatoes would give the overall dish a sweeter note, but if you don’t mind that then it would definitely still work!
Thanks Kristin for your fast response and great advice, I think I will use the white potatoes. Can’t wait for dinner tomorrow night!
This is a great recipe! I never measure anything just toss it all in there. I did brown the beef before putting in the crock. I think whatever flour that clung to the beef was the right amount because my stew did thicken. I cooked on low checking in at four hours and switched to warm at 4.5 hours. I never got a chance to add the peas. My husband already had a for in hand.
Love the sound of this but was wondering if it was freezer “friendly”?
Hi Erika! I haven’t tried but I think it could freeze well!
I made this tonight for supper and absolutely LOVED it! Thanks for sharing this recipe – it’s so delicious!!