I’m sharing my Slow Cooker Beef Stew, a dump and go crock pot recipe that uses pantry staples to deliver tender stew meat, carrots, and potatoes with minimal fuss.

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I never thought a dump and go meal could make me pause at dinner, but this Slow Cooker Beef Stew does. I used simple pantry stuff and beef stew meat and potatoes, yet what comes out tastes way richer than the list says.

The meat turns tender and the chunks of potato soak up something almost magical. Every spoonful makes me wonder what tiny trick turned plain staples into something I keep sneaking back to.

I almost don’t want to tell you my favorite tweak, cause then it won’t feel like a find anymore.

Ingredients

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Beef: rich in protein and iron, makes the stew hearty, a bit fatty.
Carrots add sweetness vitamin A and fiber, bright flavor and color.
Potatoes bulk up stew with carbs, soothe texture, soak up flavors.
Onion gives savory depth, some natural sweetness when it slowly cooks.
Garlic punches up aroma and flavor, small calories, big impact.
Beef broth supplies umami, salt and liquid to simmer everything tender.
tomato paste adds depth, mild acidity, color, concentrated tomato flavor.
Frozen peas add pop of sweetness, fiber and a green freshness.

Ingredient Quantities

2 lb beef stew meat, bite sized pieces

1/4 cup all purpose flour

1 1/2 tsp kosher salt

1 tsp black pepper

2 tbsp vegetable oil

4 cups beef broth

2 tbsp tomato paste

1 tbsp Worcestershire sauce

1 large onion, chopped

3 cloves garlic, minced

4 medium carrots, sliced

4 medium potatoes, chunked

2 stalks celery, sliced

2 bay leaves

1 tsp dried thyme

1 tsp dried rosemary

2 tbsp cornstarch

2 tbsp cold water

1 cup frozen peas (optional)

How to Make this

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1. Pat the stew meat dry, toss it with the flour, 1 teaspoon salt and the black pepper until evenly coated.

2. Heat the vegetable oil in a large skillet over medium high heat, brown the beef in batches so it sears instead of steams, dont overcrowd the pan; transfer browned pieces to the crock pot.

3. Pour a splash of the beef broth into the hot skillet and scrape up the browned bits, then add that liquid to the crock pot to get all the flavor.

4. Into the crock pot add the remaining beef broth, tomato paste, Worcestershire sauce, chopped onion, minced garlic, sliced carrots, chunked potatoes, sliced celery, bay leaves, dried thyme and dried rosemary; stir gently to combine and nestle the beef into the veggies.

5. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is fork tender and the vegetables are soft.

6. About 20 minutes before serving whisk the cornstarch with the cold water to make a smooth slurry.

7. Stir the slurry into the crock pot, cover and cook 15 to 20 minutes more until the broth has thickened to a stew consistency.

8. Stir in the frozen peas if using, cook another 3 to 5 minutes just to heat them through, then remove and discard the bay leaves.

9. Taste and adjust with the remaining 1/2 teaspoon salt or extra pepper if needed, thin with a little extra broth or water if too thick, then ladle and serve hot with crusty bread or over rice.

Equipment Needed

1. Cutting board, for chopping onion carrots and potatoes
2. Chef’s knife, sharp is best for clean cuts
3. Measuring cups and spoons, for broth flour cornstarch and spices
4. Large skillet, to brown the beef in batches
5. Tongs or a slotted spoon, to move browned meat to the crock pot
6. Large slow cooker (crock pot), the main cooking pot
7. Wooden spoon or silicone spatula, to stir and nestle the beef into the veggies
8. Small bowl and a whisk or fork, to make the cornstarch slurry
9. Ladle, for serving the stew hot with bread or over rice

FAQ

Q: Do I need to brown the beef first? A: You dont have to, but you really should. Toss the cubes in the flour, salt and pepper, brown in hot vegetable oil in batches, then scrape the pan with a little beef broth to capture that browned flavor and add it to the crock pot. If youre short on time you can skip browning, flavor will be a bit flatter though.

Q: How long do I cook it on low or high? A: Cook on low for 7 to 8 hours for the best, fork tender beef. On high plan 4 to 5 hours. Check the meat early if your pieces are small, and remember veggies get soft the longer they cook.

Q: How do I thicken the stew so it isnt watery? A: Make the cornstarch slurry by mixing the 2 tbsp cornstarch with 2 tbsp cold water, stir that into hot stew and cook 15 to 30 minutes until thick. You can also mash a few potatoes into the broth, or remove the lid the last hour to reduce the liquid. Dont dump cornstarch straight in or youll get lumps.

Q: Can I use frozen stew meat or make this ahead? A: Thaw meat first for even browning and safer cooking. You can assemble everything in a freezer bag and freeze for up to 3 months, or prep and refrigerate up to 24 hours before cooking. If you cook from frozen, it may be uneven and takes longer.

Q: When should I add the frozen peas and delicate herbs? A: Add frozen peas in the last 10 to 15 minutes so they stay bright and not mushy. Dried thyme and rosemary go in at the start, but taste at the end and adjust seasoning, remove the bay leaves before serving.

Q: How do I store and reheat leftovers? A: Fridge for 3 to 4 days, freezer for 2 to 3 months. Reheat gently on the stove over medium until steaming, or in the crock pot on low for 1 to 2 hours. If it thinned while cooling, stir in the cornstarch slurry and simmer to thicken again.

Crock Pot Beef Stew Recipe Substitutions and Variations

Beef stew meat: swap with boneless chuck roast cut into cubes, pork shoulder (same cook time, slightly sweeter), or lamb stew meat for a richer taste. Use same weight and cook as directed.
All purpose flour (for dredging): use a gluten free 1-to-1 baking flour, or cornstarch for a lighter, crispier coat (use about the same amount), or arrowroot (1:1) if you want gluten free and clear looking gravy.
Beef broth: replace with beef stock or dissolved beef bouillon (make to equal strength), or use low sodium chicken broth if you want a milder flavor. Match total liquid to 4 cups.
Cornstarch (thickener): use all purpose flour instead (about twice the flour as cornstarch, mix with cold water and simmer to cook out the raw taste), or arrowroot 1:1, or 2 to 3 tbsp instant mashed potato flakes for quick thickening.

Pro Tips

1. Let the floured meat sit for 5 to 10 minutes before you brown it so the flour really sticks, then brown in small batches on a hot pan so you actually get a crust. If you crowd the pan the meat will steam and you lose flavor, and yes searing first makes a big difference even if it feels like extra work.

2. Never throw away the browned bits in the pan. Pour a little hot broth or even a splash of wine into the skillet and scrape them up, then add that liquid to the pot. That browned stuff is pure flavor and it takes a dull stew to a whole other level.

3. Cut your veggies to similar sizes so everything cooks evenly, and add quick cooking stuff like peas or delicate herbs at the very end. If your potatoes or carrots are too big they will be mush before the meat is tender, so size matters.

4. For the best texture thicken at the end with a cornstarch slurry, not too much at once. Whisk the slurry smooth, pour in, give it 15 minutes and check, you can always add more but you cant take it out. Taste before you salt, because reduction and browning concentrate flavors.

Crock Pot Beef Stew Recipe

Recipe by James Level

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I’m sharing my Slow Cooker Beef Stew, a dump and go crock pot recipe that uses pantry staples to deliver tender stew meat, carrots, and potatoes with minimal fuss.

Servings

servings

Calories

597

kcal

Equipment: 1. Cutting board, for chopping onion carrots and potatoes
2. Chef’s knife, sharp is best for clean cuts
3. Measuring cups and spoons, for broth flour cornstarch and spices
4. Large skillet, to brown the beef in batches
5. Tongs or a slotted spoon, to move browned meat to the crock pot
6. Large slow cooker (crock pot), the main cooking pot
7. Wooden spoon or silicone spatula, to stir and nestle the beef into the veggies
8. Small bowl and a whisk or fork, to make the cornstarch slurry
9. Ladle, for serving the stew hot with bread or over rice

Ingredients

2 lb beef stew meat, bite sized pieces
1/4 cup all purpose flour
1 1/2 tsp kosher salt
1 tsp black pepper
2 tbsp vegetable oil
4 cups beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 large onion, chopped
3 cloves garlic, minced
4 medium carrots, sliced
4 medium potatoes, chunked
2 stalks celery, sliced
2 bay leaves
1 tsp dried thyme
1 tsp dried rosemary
2 tbsp cornstarch
2 tbsp cold water
1 cup frozen peas (optional)

Directions

Pat the stew meat dry, toss it with the flour, 1 teaspoon salt and the black pepper until evenly coated.
Heat the vegetable oil in a large skillet over medium high heat, brown the beef in batches so it sears instead of steams, dont overcrowd the pan; transfer browned pieces to the crock pot.
Pour a splash of the beef broth into the hot skillet and scrape up the browned bits, then add that liquid to the crock pot to get all the flavor.
Into the crock pot add the remaining beef broth, tomato paste, Worcestershire sauce, chopped onion, minced garlic, sliced carrots, chunked potatoes, sliced celery, bay leaves, dried thyme and dried rosemary; stir gently to combine and nestle the beef into the veggies.
Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is fork tender and the vegetables are soft.
About 20 minutes before serving whisk the cornstarch with the cold water to make a smooth slurry.
Stir the slurry into the crock pot, cover and cook 15 to 20 minutes more until the broth has thickened to a stew consistency.
Stir in the frozen peas if using, cook another 3 to 5 minutes just to heat them through, then remove and discard the bay leaves.
Taste and adjust with the remaining 1/2 teaspoon salt or extra pepper if needed, thin with a little extra broth or water if too thick, then ladle and serve hot with crusty bread or over rice.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 541g
Total number of serves: 6
Calories: 597kcal
Fat: 35g
Saturated Fat: 12.7g
Trans Fat: 0.15g
Polyunsaturated: 4.2g
Monounsaturated: 16.7g
Cholesterol: 123mg
Sodium: 1217mg
Potassium: 1166mg
Carbohydrates: 36.2g
Fiber: 4.5g
Sugar: 5.2g
Protein: 44g
Vitamin A: 6750IU
Vitamin C: 13mg
Calcium: 76mg
Iron: 5.7mg

Crock Pot Beef Stew Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Crock Pot Beef Stew Recipe Substitutions and Variations

Pro Tips