If you’re looking for a new crockpot beef stew recipe to add to your cookbook, then this is definitely one to try! Not only is this a hearty recipe perfect for a cold night, but friends and family would love to share this with you! You can easily customize this recipe however you like and it’s full of flavor!
Homemade beef stew is easy to make and requires minimal effort, making it the perfect weeknight dinner recipe! Serve it up with a side of fresh cornbread and finish it off with a slice of custard pie!
If you’re wondering what to serve with this beef stew crockpot recipe, then try something starchy like bread or mashed potatoes. A fresh green salad or a cooked green vegetable would also pair nicely with this meal.
Crockpot Beef Stew Ingredients
- Stew Meat
- Medium Potatoes
- Dry Onion Soup Mix
- Minced Garlic
- Beef Broth
- Tomato Paste
- Worcestershire Sauce
- Dried Thyme
- Dried Rosemary
- Bay Leaves
Consider adding in leftover vegetables to give this stew some extra flavor and use up those lingering veggies in your fridge. Peas, green beans, onions, celery, and many other veggies would pair nicely with this stew.
If you don’t have Worcestershire sauce on hand, then try adding in some balsamic vinegar or even barbecue sauce to add some flavor. Red wine would also be a nice addition to this recipe, and all the alcohol will burn off so the kids can still share this with you.
Coming home to the smell of homemade beef stew is always wonderful, and it just gets better once you reheat it! All the flavors really soak in and it’s even better leftover than it is fresh out of the crockpot.
How to Make Crockpot Beef Stew
FIRST STEP: Add all the ingredients, except the flour, to the Crockpot.
SECOND STEP: Cook on high for 5 to 6 hours.
PRO TIP: To cook the stew overnight or while you’re at work, use the low setting for 8 to 10 hours.
THIRD STEP: In the last half hour, take out a half cup of broth and mix it with the flour to make a roux.
FOURTH STEP: Pour the roux into the stew and cook for another 30 minutes.
PRO TIP: If the stew is still too watery add more flour, a little at a time to thicken.
FIFTH STEP: Remove the bay leaves.
SIXTH STEP: Serve with crusty bread, dumplings, or your choice of vegetables.
PRO TIP: If you’re not ready to eat, you can leave the Crockpot on warm for a further hour or so if needed.
If you would like the beef stew to be thicker, then add more flour before returning mixture to the pot. Additionally, you could add cornstarch instead of more flour which would also help to thicken the stew.
Herbs will lose their flavor as they simmer, so add dried herbs at the start of the cooking and sprinkle in fresh herbs at the end for an extra boost of flavor. Thyme is the only herb that will not lose its flavor after simmering.
If the meat is cut into too small of chunks, it will fall apart before serving. Make sure the pieces are big enough that they will not fall apart when cooking.
To cook the stew while you are at work or overnight, set it to the low setting and cook for 8 to 10 hours.
Storing this Recipe
IN THE FRIDGE: Store in an airtight container for up to 3 days in the fridge. Reheat in the microwave or stovetop.
IN THE FREEZER: Store in an airtight container for up to 3 months in the freezer. It’s best to add the flour when reheating if you plan to freeze this recipe because the stew may separate if the flour is added before freezing.
Crockpot Beef Stew
- 2 to 3 lb beef stew
- salt and pepper to taste
- 5 to 6 medium potatoes peeled and chopped into even chunks
- 4 carrots peeled and chopped into even chunks
- 1 package dry onion soup mix
- 1 tbsp garlic minced
- 32 oz box beef broth
- 6 oz can tomato paste
- 1 tbsp worcestershine sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 3 bay leaves
- ¼ cup flour
- Add all the ingredients, except the flour, to the Crockpot.
- Cook on high for 5 to 6 hours.Tip: To cook the stew overnight or while you’re at work, use the low setting for 8 to 10 hours.
- In the last half hour, take out a half cup of broth and mix it with the flour to make a roux.
- Pour the roux back into the stew and cook for another 30 minutes.Tip: If the stew is still too watery, add more flour, a little at a time to thicken.
- Remove the bay leaves.
- Serve with crusty bread, dumplings, or your choice of vegetables.Tip: If you’re not ready to eat, you can leave the Crockpot on warm for a further hour or so if needed.