Beef stew is one of my favorite comfort foods, but I don’t always (ever!) have the time to watch over bubbling pots on the stovetop! That’s where my trusty slow cooker comes in! This crockpot beef stew is such a breeze to make, and I can literally set it and forget it. The beef comes out perfectly tender and the gravy is so flavorful. It’s a great family meal!
Tips for Success
Easily make this stew gluten-free by using a 1:1 GF flour to make the slurry. Feel free to add in other veggies you have like sweet potato, mushrooms or bell peppers. If you don’t have a crockpot, you can easily make this stew on the stovetop. Follow the recipe as is, but make the stew in a Dutch oven or heavy bottomed pot. Let simmer for around 1-1½ hours, stirring occasionally, until the beef is tender.
How to Store and Reheat
This crockpot beef stew is a great make ahead dinner and can be kept in the fridge or frozen. Let the stew cool completely before transferring it to an airtight container. It will keep well for up to 4 days in the refrigerator and up to 6 months in the freezer. Thaw frozen stew in the fridge overnight. Reheat on the stovetop until heated through to serve.
Serving Suggestions
This crockpot beef stew can easily be served on it’s own, or I like to serve it with a dinner roll, over rice or with mashed potatoes for a more substantial meal. Serve it up with some veggie sides like green beans or asparagus for some extra vegetable goodness.
How to Make Crockpot Beef Stew Step by Step
Sear the Beef: Season 3 pounds of beef stew meat cut into 1-inch pieces with 1 teaspoon of salt and 1 teaspoon of black pepper. In a large skillet, heat 3 tablespoons of olive oil over medium-high. Sear the meat in batches, cooking for about 5 minutes per batch. Transfer the seared beef to the slow cooker. Fill the Crockpot: Pour in 4 cups of beef bone broth. Add 2 tablespoons of tomato paste, 1 tablespoon of Worcestershire sauce, ½ tablespoon of balsamic vinegar, 1 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of dried thyme, and 5 teaspoons of minced garlic. Stir to combine. Add the Veggies: Add 1 large yellow onion diced into 1-inch pieces, 6 medium carrots cut into 1-inch pieces, and 2 pounds of diced Yukon Gold potatoes diced into 1-inch pieces. Cover and set on low for 8 hours. Make a Slurry: At the end of the cooking time, make a slurry by combining 1 cup of the hot liquid from the crockpot with ¼ cup of all-purpose flour. Stir the slurry until fully combined. Add to the slow cooker, and stir to incorporate. Thicken and Serve: Cook for 10 more minutes on high until sauce thickens, then add the frozen peas and serve immediately. Garnish with fresh thyme if desired.12 ounces frozen peas,Fresh thyme
