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The Easiest Ever Crockpot Beef Stew: Tender Beef & Rich Gravy with Minimal Prep

A close-up of tender beef chunks, potatoes, and carrots in a rich gravy from the crockpot beef stew.
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This Crockpot Beef Stew recipe delivers ultimate comfort food with tender beef and hearty vegetables. It requires minimal hands-on time, making it perfect for busy weeknights or cozy winter dinners.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 pound potatoes, peeled and quartered
  • 4 large carrots, peeled and cut into 1-inch pieces
  • 1/2 cup all-purpose flour (for thickening)
  • 1/2 cup cold water (for thickening)
  • 1 cup frozen peas (optional, added at the end)

Instructions

  1. Pat the beef cubes dry and season them with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Brown the beef in batches, about 2-3 minutes per side. Do not overcrowd the skillet. Remove the browned beef and place it in the bottom of your slow cooker.
  3. Add the chopped onion to the same skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Transfer the onion and garlic mixture to the slow cooker.
  5. Pour in the beef broth, diced tomatoes (with juice), Worcestershire sauce, dried thyme, and bay leaf. Stir everything together.
  6. Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the beef is very tender.
  7. Add the potatoes and carrots to the slow cooker. Stir gently.
  8. Continue cooking on LOW for another 1 to 1.5 hours, or until the vegetables are tender.
  9. In a small bowl, whisk together the flour and cold water until smooth to create a slurry.
  10. Remove the bay leaf from the stew. Stir the flour slurry into the stew.
  11. Cover and cook on HIGH for 15 to 20 minutes, stirring occasionally, until the gravy thickens.
  12. Stir in the frozen peas, if using, and cook until heated through, about 5 minutes.
  13. Serve your hearty beef dinner hot.

Notes

  • For a richer flavor, you can dredge the beef cubes in flour before browning them in step 2.
  • If you prefer a thicker gravy without using the slurry method, you can mix 1/4 cup of cornstarch with 1/4 cup of cold water and stir it in during the last 30 minutes of cooking.
  • This is a great make ahead beef stew; leftovers store well in the refrigerator for up to 4 days.

Nutrition

Find it online: https://yummagnet.com/crockpot-beef-stew-easy-tender-rich-gravy/