Have you ever had one of those days? The kind where it’s cold outside, you’re tired, and you just want a meal that feels like a big, warm hug.
But you also don’t want to actually cook anything complicated. That’s where this beef stew comes in. It’s my go-to for a reason.
This is the meal that cooks itself while you do… literally anything else. Let’s make something awesome that will make your whole house smell amazing.
What You’ll Need
Here’s the simple stuff you’ll need to grab from the store. Nothing weird or hard to find, I promise.
- 2 pounds of beef chuck, cut into 1-inch cubes
- 1/4 cup of all-purpose flour
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 tablespoons of olive oil
- 1 large yellow onion, chopped
- 3 cloves of garlic, minced
- 4 cups of beef broth
- 2 tablespoons of tomato paste
- 1 tablespoon of Worcestershire sauce
- 1 teaspoon of dried thyme
- 2 bay leaves
- 4 large carrots, peeled and sliced
- 3 celery stalks, sliced
- 1.5 pounds of potatoes (like Russets or Yukon Golds), peeled and cubed
Tools for the Job
You don’t need a professional kitchen for this. Just a few basic things.
| Tool | Why You Need It |
|---|---|
| Crock Pot (Slow Cooker) | This is the star of the show. A 6-quart one is perfect. |
| Large Skillet | For browning the beef. This is a step you don’t want to skip. |
| Knife & Cutting Board | For chopping up all the yummy vegetables. |
| Measuring Cups/Spoons | To get the flavors just right. |
Pro Tips from My Kitchen
I’ve made this stew a million times. Here are a few secrets I’ve learned that make a HUGE difference.
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ALWAYS Sear the Beef First. Seriously. Don’t just dump the raw meat in the crock pot. Browning it in a pan first creates so much more flavor. It’s the difference between a “good” stew and an “OMG, this is amazing” stew.
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Scrape Up the Brown Bits. After you sear the beef, you’ll see little brown bits stuck to the bottom of the pan. Add a splash of your beef broth and scrape those up. That’s pure flavor right there! Pour all of it into the crock pot.
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Use Tomato Paste. That tiny bit of tomato paste adds a deep, rich taste that you just can’t get from broth alone. It’s like a secret weapon for flavor.
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Hold Off on the Potatoes (If You Can). If you’re cooking on low for a super long time (like 8+ hours), potatoes can sometimes get a little mushy. For the best texture, add them in for the last 3-4 hours of cooking. If you can’t, no big deal, it’ll still be great.
How to Make Crock Pot Beef Stew
Alright, let’s get to it. This is the easy part.
Step 1: In a bowl, mix the flour, salt, and pepper. Toss your beef cubes in the flour mixture until they’re all coated.
Step 2: Heat the olive oil in your large skillet over medium-high heat. Add the beef to the pan in a single layer (do it in batches if you need to) and brown it on all sides.
Step 3: Once browned, put the beef into your crock pot. Don’t clean the pan!
Step 4: Add the chopped onion to the same skillet and cook for a few minutes until it gets soft. Add the garlic and cook for just another minute until you can smell it.
Step 5: Stir in the tomato paste and Worcestershire sauce. Pour in about 1 cup of the beef broth and scrape up all those tasty brown bits from the bottom of the pan.
Step 6: Pour the onion mixture from the skillet into the crock pot. Add the rest of your beef broth, thyme, bay leaves, carrots, celery, and potatoes.
Step 7: Give it all a gentle stir. Put the lid on.
Step 8: Cook on LOW for 7-8 hours or on HIGH for 4-5 hours. Your stew is done when the beef is super tender and the veggies are soft. Remove the bay leaves before you serve it!
Substitutions and Fun Variations
Don’t have something? Or just want to mix it up? Easy.
- No Beef Chuck? You can use a beef round or brisket instead. Just look for meat with some marbling.
- Add Some Veggies: Feel free to throw in some frozen peas (at the end), mushrooms, or parsnips.
- Want a Deeper Flavor? Replace 1 cup of the beef broth with 1 cup of a dry red wine, like a Cabernet or Merlot. It adds a really nice touch.
- Different Herbs: Don’t have thyme? A little bit of dried rosemary works great too.
Diet Swaps & Nutrition
Want to make this fit your eating style? Got you covered. The nutrition info is just an estimate, by the way.
| Nutrition Facts (per serving) | Amount |
|---|---|
| Calories | ~450 kcal |
| Protein | ~35 g |
| Carbohydrates | ~30 g |
| Fat | ~20 g |
Here are some easy swaps for different diets.
| Diet | Ingredient Swaps |
|---|---|
| Gluten-Free | Use a gluten-free flour blend or cornstarch to coat the beef. |
| Low-Carb / Keto | Swap potatoes and carrots for turnips, radishes, or celery root. Thicken with a pinch of xanthan gum at the end instead of flour. |
| Paleo | Skip the flour. Swap potatoes for sweet potatoes or butternut squash. Make sure your Worcestershire sauce is Paleo-friendly. |
What to Serve With Your Stew
This stew is a meal all by itself, but it’s even better with a friend.
- Crusty Bread (for dipping, obviously)
- Mashed Potatoes (if you’re feeling extra cozy)
- Egg Noodles
- A simple green salad
Tips for Leftovers and Storage
This stew is almost better the next day. The flavors really get a chance to hang out and get to know each other.
Store any leftovers in an airtight container in the fridge. It will stay good for up to 4 days.
You can also freeze it! Let it cool completely, then put it in freezer-safe bags or containers. It’ll last for about 3 months. Just thaw it in the fridge overnight and reheat on the stove or in the microwave.
Your Questions Answered
Q1. Why did my beef turn out tough?
Ans: This usually means one of two things. Either it wasn’t cooked long enough, or you used the wrong cut of beef. Chuck meat is perfect because it has fat that breaks down over a long cooking time, making it SUPER tender.
Q2. My stew is too watery. How can I fix it?
Ans: Easy fix! In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until it’s smooth. Stir this into the stew during the last 30 minutes of cooking. It’ll thicken up nicely.
Q3. Can I just dump all the raw ingredients in and turn it on?
Ans: You can, but you’ll lose a LOT of flavor. Searing the beef and cooking the onions and garlic first is a game-changer. It takes an extra 10 minutes but it’s SO worth it.
Q4. Can I prepare this ahead of time?
Ans: Totally. You can chop all your veggies and cut up the beef the night before. Store them in separate containers in the fridge. In the morning, all you have to do is the searing step and then dump it all in the crock pot.
Wrapping Up
So there you have it. A super simple, crazy delicious beef stew that basically makes itself. It’s perfect for those busy days when you still want a real, comforting meal.
I really hope you give this a try. It’s one of my favorites for a reason, and I think it might become one of yours too.
If you make it, let me know! Drop a comment below and tell me how it turned out or if you made any fun changes. I’d love to hear about it.