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.
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Hey! Thanks so much for this delicious recipe! I made it yesterday for this week’s lunches for my husband and I. It is delish! Thanks so much! Also, kinda random, but I found you through a Refinery29 money diary! The gal mentioned your blog!
This is an awesome recipe. I sweated the onions and garlic before adding them to the pot, used 50% reduced sodium broth, and added about a teaspoon of whole-grain Dijon mustard to the flour-liquid slurry. Served with homemade biscuits.
Fantastic recipe! I’ve made this a couple times and it’s turned out great, thank you!
Can I put the crock pot on high and cook for 4 hours?
I’ve tried this and it came out just as good as cooking on low for 6-8 hours!
Do you at the tomato sauce with the flour
I left out the celery, tomato paste, and used a little less broth. It was very good. I’d make it again.
I have recently been diagnosed with wheat & gluten intolerant border line Celiac. I came across this recipe and can’t wait to try it. Thank you so much for sharing this recipe.
This looks SO good. But one question, if you prep it the night before, do the potatoes hold up okay? I just always thought that once you cut potatoes you had to cook them pretty quick or they’d turn brown. Just wondered about this. Thanks so much!
What is cooking liquid?
I’m a little confused about the potato part … the recipe says 1lb. = to one potato ? Getting ready to push start !
By “cooking liquid” I’m assuming you mean the broth from the pot? 1/4 cup of flower mixed with a ladle of broth makes it a super clumpy brown mush, not the milky liquid in your picture. Did I misunderstand Something?
I too do not understand what “cooking liquid” is?…
I took the Beef Stew to our family Christmas. I received a lot of compliments. It was so easy and delicious. (And gluten-free so I could eat it)
Thank you!
I’m so glad you found a recipe you could all eat and enjoy! Thanks so much for the feedback, Jennifer!