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.
Came out beautifully. Rich depth of flavor.
I’m so glad to hear that, Christine! Thank you so much for your feedback!
This meal has become a weekly staple in my house! So good over rice!!
I’m so glad you love it, McKenna! Thank you so much for your feedback and recipe rating!
I made this and have to say it was just ok. I followed the recipe to a tee so don’t know what I did wrong since so many others loved it. I thought the rosemary was too strong and not a good flavor in the stew. We ate it but would not make again.
Can I make this in a 5 quart? Should I adjust any liquid amounts??
It’ll be a tight fit, but should be ok!
I’m curious what you would sub for the tomato paste. Unfortunately I can’t do tomatoes. Also, your gluten free recipes are rescuing my imagination and renewing my interest in cooking
I love beef stew, and this recipe makes it SO easy, delicious, and gluten-free! Made it as directed, but omitted mushrooms–my household says “no room for ‘shrooms” & “no fungus among us.” Thanks, Kristin, for my now go-to stew!
So happy to hear you loved this recipe, Mariann!! I was a mushroom hater for decades, so I totally understand your “no room for ‘shrooms” stance! ???
Hi Kristin, Love your recipes and this is one of my favorites! Do you use an Instant Pot at all? I’ve been using one more than my crock pot and just love it, so would love to know how to convert this recipe to make it IP friendly. Thanks!
Hi Kristin,
I’m a huge fan of your recipes. I haven’t tried one that I haven’t loved! This is one of my favorites, but I have started using an Instant Pot and prefer it over a slow cooker. Have you used one and if so, any thoughts on how this recipe could be modified for an IP?
Another good, easy thickening agent for stew in the crockpot is 1/4-1/3 cup minute tapioca added at the beginning of the cooking process.
Just made it today tried some and Deish. I added more spices to it though and had to add a bit more flour. Thank you so much your recipes look amazing can’t wait to try more. I have celiac and this is great to be able to eat actual food.
My husband and I LOVED this beef stew, will be making it again!
So thrilled to hear that, Denise! Thank you so much for your feedback and recipe rating!
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Love the recipe! Recipe states 8 servings but doesn’t mention the size of each serving. How many ounces are in a serving?