Here’s a classic Crockpot Homemade Beef Stew recipe — hearty, simple, and loaded with tender beef chunks, potatoes, carrots, and a rich, flavorful broth. Perfect for chilly days or make-ahead meals!
🥣 Crockpot Homemade Beef Stew
🍽️ Servings: 6
⏱️ Time:
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Prep: 15–20 minutes
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Cook: 8–10 hours on LOW or 4–5 hours on HIGH
🧂 Ingredients:
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2 lbs beef stew meat, cut into 1½-inch cubes (chuck roast is best)
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4 carrots, peeled and sliced into chunks
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3–4 potatoes, peeled and diced (Yukon Gold or red hold up well)
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2 stalks celery, chopped
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1 medium onion, chopped
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3 cloves garlic, minced
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3 tbsp tomato paste
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4 cups beef broth (low sodium preferred)
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1 tbsp Worcestershire sauce
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1 tsp dried thyme
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1 tsp dried rosemary
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1 bay leaf
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Salt & pepper, to taste
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2 tbsp cornstarch + 2 tbsp cold water (for thickening at the end)
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1–2 tbsp olive oil (optional, for browning meat)
🔥 Optional: Brown the Beef
For extra flavor, brown the beef in a skillet with olive oil (2–3 minutes per side) before adding to the Crockpot. This caramelizes the meat and adds depth to the stew.
👨🍳 Instructions:
1. Layer the Ingredients:
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Add carrots, potatoes, celery, onion, and garlic to the bottom of the Crockpot.
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Place raw or browned beef cubes on top.
2. Add Broth & Seasonings:
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In a bowl, mix beef broth, tomato paste, Worcestershire, thyme, rosemary, salt, and pepper. Pour over the meat and vegetables.
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Toss in the bay leaf.
3. Cook:
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Cover and cook on:
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LOW for 8–10 hours (best for tenderness)
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HIGH for 4–5 hours
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4. Thicken the Stew (optional):
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30 minutes before serving, mix 2 tbsp cornstarch with 2 tbsp cold water. Stir into the stew.
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Cook uncovered on HIGH for 20–30 minutes until thickened.
5. Taste & Serve:
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Remove bay leaf.
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Taste and adjust seasoning.
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Serve hot with crusty bread or biscuits.
🥄 Optional Add-ins:
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Frozen peas or green beans: Add in the last 15–30 minutes
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Red wine (½ cup): Add with the broth for richness
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Mushrooms: Add with the vegetables at the beginning
✅ Storage:
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Fridge: Up to 4 days
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Freezer: Up to 3 months (cool completely before freezing)