Recipe

Nutritious Crock Pot Beef Stew

Tender beef, cozy potatoes, and a warm spice blend simmered low and slow into a thick, spoon-coating stew you will want all winter.

By Matt Campbell

•

4.8

A rustic bowl of crock pot beef stew with tender beef chunks, carrots, potatoes, and a glossy, rich broth on a wooden table with a spoon

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When the weather turns rude, I want dinner to be the opposite. This crock pot beef stew is my go-to for big comfort with low drama. You get melt-in-your-mouth beef, lots of vegetables, and a broth that tastes like you actually tried all day, even if the slow cooker did most of the heavy lifting.

The twist here is the warm and spiced vibe: a little smoked paprika, a whisper of cinnamon, and thyme bringing the cozy. Not sweet, not weird. Just that subtle “wait, what is that?” depth that makes you keep going back for one more bite.

One note for real life: vegetable texture varies by slow cooker. If you want them to keep a little bite, cut them bigger and do not cook past done. If you want them softer, you are already in the right place.

Raw beef stew meat on a cutting board with chopped onions, carrots, and celery nearby, ready to be added to a slow cooker

Why It Works

Deep flavor without babysitting: Tomato paste, a quick sear (optional but worth it), and a warm spice blend build richness fast.
Nutritious and filling: A balanced bowl with protein-packed beef, fiber-rich vegetables, and a broth you can actually feel good about.
Thickened the smart way: A flour slurry or cornstarch finish gives you that glossy, spoon-coating stew texture without turning it pasty.
Flexible: Easy swaps for veggies, potatoes, and even the liquid, depending on what you have.

Pairs Well With

Crusty no-knead bread
Buttered egg noodles
Simple arugula salad with lemon vinaigrette
Roasted green beans with garlic

Storage Tips

Fridge: Cool stew down, then store in an airtight container for up to 4 days. The flavor gets better overnight, which feels like cheating.

Freezer: Freeze in portions for up to 3 months. Leave a little headspace in the container because stew expands.

Reheat: Warm gently on the stove over medium-low, stirring occasionally. If it thickens too much, splash in broth or water a little at a time until it loosens back up.

Heads up on potatoes: Potatoes can get a little grainy after freezing. Still tasty, just not as perfect. If you are planning to freeze most of the batch, consider using waxy potatoes (Yukon Gold) and keeping chunks a bit larger.

Common Questions

Do I have to sear the beef first?

No. You can absolutely dump-and-go. But if you have 8 to 10 minutes, a quick sear adds caramelized flavor that makes the stew taste more “Sunday dinner” than “Tuesday survival.”

What cut of beef is best for crock pot stew?

Chuck roast is the classic for a reason: it has enough connective tissue and fat to turn buttery after a long cook. Look for good marbling, then cut into 1.5-inch chunks.

Can I make this without wine?

Yes. Swap the wine for more beef broth. To keep the flavor bright, add 1 teaspoon of red wine vinegar or balsamic vinegar at the end.

How do I stop the vegetables from getting too soft?

Cut them a little larger and add peas at the end. If your slow cooker runs hot, stick to the low setting and avoid cooking past done. If you really want firmer vegetables, add the potatoes and carrots during the last 3 to 4 hours on low (or last 2 hours on high).

How can I make it gluten-free?

Skip the flour and use cornstarch for thickening. Also double check your Worcestershire sauce label.

My stew is thin. What now?

Give it the full 15 to 20 minutes after adding the slurry. If it is still thinner than you want, add a little more slurry (mix it smooth first) and simmer another 10 minutes. Different slow cookers and broths vary, so adjust like you own the place.

My beef is tough. Did I mess up?

Probably not. Tough stew meat usually means it needs more time. Keep cooking until it turns fork-tender.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

6-quart slow cooker (Crock-Pot or similar)
Large skillet (for searing, optional but recommended)
Cutting board and sharp knife
Measuring cups and spoons
Wooden spoon or spatula
Small bowl or jar (for slurry)

I started making slow cooker stew when I was trying to get more practical in the kitchen, less “classroom cooking” and more “feed people and do it well.” Stew is honest like that. You can taste when you rushed it, and you can taste when you gave it a little care. The warm spice combo happened on one of those nights where I was standing in front of the spice cabinet thinking, I want cozy but I do not want boring. A pinch of cinnamon later, the whole pot tasted like it had a secret.

Nutritious Crock Pot Beef Stew

(4.8 Reviews)

Prep Time 30 minutes

Cook Time 8 hours (low) or 4 to 5 hours (high), plus 20 to 25 minutes to finish

Total Time 8 hours 50 minutes

Servings 6

Ingredients

2 to 2 1/2 lb beef chuck, cut into 1 1/2-inch chunks
1 1/2 tsp kosher salt, plus more to taste (broth saltiness varies)
1/2 tsp black pepper
2 tbsp olive oil (only if searing)
1 large yellow onion, diced
3 cloves garlic, minced
3 carrots, peeled and cut into 1-inch pieces
3 celery ribs, cut into 1-inch pieces
1 1/2 lb Yukon Gold potatoes, cut into 1 1/2-inch chunks
2 tbsp tomato paste
4 cups low-sodium beef broth
1/2 cup dry red wine (optional, or use more broth)
1 tbsp Worcestershire sauce
2 bay leaves
1 tsp smoked paprika
1 tsp dried thyme
1/2 tsp ground cumin
1/8 to 1/4 tsp ground cinnamon (trust me, small amount)
1 cup frozen peas (stir in at the end)
Thickener option A: 3 tbsp all-purpose flour + 3 tbsp water
Thickener option B (gluten-free): 1 1/2 tbsp cornstarch + 2 tbsp cold water
To finish: 1 tbsp chopped fresh parsley and 1 to 2 tsp red wine vinegar or balsamic (optional but great)

Instructions

Season the beef. Pat beef dry, then season with salt and pepper. Dry beef browns better and tastes better.
(Optional but recommended) Sear for flavor. Heat a large skillet over medium-high. Add olive oil. Sear beef in batches until browned on 2 sides, 2 to 3 minutes per side. Transfer to the slow cooker.
Build the base. Add onion, garlic, carrots, celery, and potatoes to the slow cooker. Stir in tomato paste, smoked paprika, thyme, cumin, cinnamon, bay leaves, and Worcestershire.
Add liquid (and deglaze if you seared). If you seared the beef, pour the wine (or about 1 cup of the broth) into the hot skillet. Scrape up the browned bits until the pan looks mostly clean, then pour that liquid into the slow cooker. Add the remaining broth (and remaining wine, if using) to the slow cooker and stir.
Cook. Cover and cook on low for 8 hours or high for 4 to 5 hours, until beef is fork-tender. If your slow cooker runs hot and you like firmer vegetables, consider adding the potatoes and carrots partway through (see FAQ).
Thicken to finish. About 20 minutes before serving, mix your slurry in a small bowl until smooth. While stirring the stew, slowly pour in the slurry (this helps prevent lumps). Cover and cook on high for 15 to 20 minutes, until thickened. If you want it thicker, add a bit more slurry and give it another 10 minutes.
Final touches. Stir in frozen peas and cook 5 minutes. Fish out the bay leaves. Taste and adjust salt and pepper. For brightness, add a small splash of red wine vinegar or balsamic. Finish with parsley.
Serve. Ladle into bowls and do not forget the bread, because that broth deserves to be mopped up.

A ladle pouring thick, finished beef stew from a slow cooker into a bowl, with visible carrots and potatoes

Nutrition information is estimated.

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