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Beef Stew Crock Pot Recipe

Beef Stew Crock Pot Recipe

Browned beef chuck braises low and long with root vegetables, tomatoes, aromatics, and beef stock, transforming tough meat into tender morsels while vegetables soften and absorb savory depth. This ultimate comfort food requires minimal effort with maximum reward, delivering rich, complex flavors that taste like all-day simmering while your home fills with genuine warmth.
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Prep Time 20 minutes
Cook Time 8 hours
Servings: 8
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 2 lbs beef chuck cut into 1 1/2-inch cubes
  • 2 tablespoons oil
  • 1 teaspoon sugar
  • 1 tablespoon flour
  • 2 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon thyme
  • 1 bay leaf
  • 4 cloves
  • 2 fresh tomatoes peeled and quartered (or 1 14 1/2-ounce can tomatoes, drained)
  • 1 green pepper coarsely cut
  • 2 cups beef stock
  • 2 cups boiling water
  • 5 potatoes pared and cut into large chunks
  • 6 carrots scraped and cut into large chunks
  • 4 onions peeled and cut into large chunks
  • 4 celery stalks sliced
  • 1 cup peas fresh preferred

Method
 

  1. Begin by preparing your beef and vegetables. Heat 2 tablespoons of oil in a large skillet over medium-high heat. While the oil warms, combine 1 tablespoon flour, 2 1/2 teaspoons salt, 1/4 teaspoon pepper, 1 teaspoon chili powder, 1/2 teaspoon thyme, and 1 teaspoon sugar in a small bowl.
  2. Toss your 2 lbs of beef chuck (cut into 1 1/2-inch cubes) with this flour and spice mixture until all pieces are evenly coated. Brown the beef in batches in the hot oil, taking care not to overcrowd the skillet, then transfer the browned meat to your crock pot.
  3. Add the braising liquid and aromatics to the crock pot. Pour in 2 cups of beef stock and 2 cups of boiling water, then add 1 bay leaf and 4 cloves for depth of flavor. Include 2 fresh tomatoes (peeled and quartered) or 1 can of drained tomatoes, along with 1 green pepper (coarsely cut).
  4. Stir everything together to combine the flavors and make certain the meat is partially submerged in liquid.
  5. Layer in your vegetables and cook on low heat. Add 5 potatoes (pared and cut into large chunks), 6 carrots (scraped and cut into large chunks), 4 onions (peeled and cut into large chunks), and 4 celery stalks (sliced).
  6. Cover the crock pot and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the beef is fork-tender and the vegetables are cooked through. About 30 minutes before serving, stir in 1 cup of fresh peas and adjust seasoning as needed before serving.

Notes

What to Serve With Beef Stew Crock Pot

Since beef stew’s basically a complete meal in a bowl, you’ve got options depending on what you’re craving alongside it. I’d pair it with crusty bread—something you can use to soak up that rich, savory broth without feeling guilty.
A simple green salad works too, cutting through the heaviness with fresh crunch. Want something heartier? Buttered egg noodles or rice make solid companions, though honestly, the stew’s already loaded with potatoes and veggies.
If you’re feeling fancy, cornbread adds a slightly sweet contrast that’s surprisingly good. The key’s not overthinking it. You don’t need much when your main dish delivers this much flavor and substance.