Recipe

Easy Crockpot Beef Stew

A cozy slow cooker beef stew with smoky paprika, a little heat, and tender beef in a rich, glossy broth. Minimal prep, big flavor, and hands-off friendly.

By Matt Campbell

•

4.8

A bowl of smoky and spicy beef stew with tender chunks of beef, potatoes, and carrots in a rich reddish-brown broth on a wooden table

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If classic beef stew is a warm blanket, this one is the blanket you stole from the dryer because it is extra. We are talking smoky depth from paprika, a gentle chipotle-style heat (customizable, promise), and that slow cooker magic where the beef turns spoon-tender while you go live your life.

This is my kind of crockpot dinner: accessible ingredients, clear steps, and the flavor payoff of something you definitely did not fuss over for hours, even though it tastes like you did. Start it in the morning, come home to a house that smells amazing, and serve it with bread for dunking, rice for soaking, or just a big spoon and a quiet moment.

Ingredients for smoky beef stew laid out on a kitchen counter including beef chuck, potatoes, carrots, onion, garlic, tomato paste, spices, and broth

Why It Works

Smoky, not flat: Smoked paprika and tomato paste build a deep, almost barbecue-adjacent richness without turning it into chili.
Spice you control: Chipotle in adobo adds heat and smoky pepper flavor. Go mild with adobo sauce only, or turn it up with extra pepper.
Tender beef, every time: Chuck roast loves low and slow. It breaks down into juicy bites instead of turning dry.
Thickened the easy way: A quick cornstarch slurry at the end gives you that glossy, stew-y consistency.
Hands-off comfort: About 15 minutes of prep, then the crockpot does the heavy lifting.

Pairs Well With

Storage Tips

How to Store Leftovers

Fridge: Cool, then store in an airtight container for up to 4 days. The flavor gets even better on day two.
Freezer: Freeze up to 3 months. Potatoes can soften a bit after freezing, but the stew still tastes great.
Reheat: Warm gently on the stove over medium-low, stirring occasionally. Add a splash of broth or water if it thickened up a lot.
Food safety tip: Get leftovers into the fridge within 2 hours.

A glass meal prep container filled with leftover beef stew and a tight-fitting lid on a kitchen counter

Common Questions

Do I have to sear the beef first?

No, but it helps. Searing adds browned flavor and makes the stew taste more deeply beefy. If you are short on time, you can skip it and the stew will still be cozy and delicious. For maximum ease, add everything straight to the slow cooker and cook as directed.

How spicy is this stew?

It is adjustable. In our testing, 1 minced chipotle pepper (plus a little adobo sauce) lands in the gently warm zone for most people. 2 peppers (or extra adobo) is noticeably spicy. For mild, remove the seeds, use only 1 to 2 teaspoons adobo sauce, or do a half pepper. If you are cooking for heat-sensitive people, start small and serve hot sauce at the table.

Can I use stew meat instead of chuck roast?

You can, but chuck roast is more reliable. "Stew meat" can be a mix of cuts, and some stay chewy. If you use stew meat, cook on low and give it the full time.

Why are my potatoes getting mushy?

Two main reasons: the pieces are too small, or the stew cooked too long. Cut potatoes into 1 to 1 1/2 inch chunks and choose Yukon gold or red potatoes for better structure.

How do I thicken it without cornstarch?

Mash a few potato chunks right in the crockpot, or stir in a flour slurry (2 tablespoons flour mixed with 3 tablespoons water) and cook on high until thickened.

Does HIGH always mean faster?

Mostly, but slow cookers vary. Use doneness cues: the beef should be fork-tender and close to shredding, and the potatoes should be easy to pierce with a knife. If it is not there yet, keep cooking and check again in 20 to 30 minutes.

Can I add beans or extra veggies?

Absolutely. Black beans, pinto beans, bell peppers, and corn all work. Add quick-cooking veggies like bell pepper in the last 60 to 90 minutes so they do not disappear.

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 (crockpot)
Large skillet (for searing, optional but recommended)
Chef’s knife and cutting board
Measuring spoons and cups
Wooden spoon
Small bowl (for cornstarch slurry)
Ladle

I started making versions of beef stew when I realized something: I love the idea of a long simmering pot on the stove, but I do not always love babysitting it. The crockpot lets me keep the cozy vibe while I do literally anything else. This smoky, spicy version happened the night I looked at a can of chipotles in adobo and thought, I wonder if this could make stew taste like it has secrets. It can. Now it is the one I make when I want comfort food that still has a little attitude.

Easy Crockpot Beef Stew

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 8 hours (low) or 4 to 5 hours (high)

Total Time 8 hours 15 minutes

Servings 6

Ingredients

2 1/2 lb beef chuck roast, cut into 1 1/2-inch chunks
1 1/2 tsp kosher salt, plus more to taste
1 tsp black pepper
2 tbsp all-purpose flour (optional, for better browning and a slightly thicker base, use a light dusting)
1 1/2 tbsp neutral oil (avocado, canola, or vegetable), for searing
1 large yellow onion, chopped
4 garlic cloves, minced
2 tbsp tomato paste
2 tsp smoked paprika
1 tsp ground cumin
1/2 tsp dried oregano
1 chipotle pepper in adobo, minced (use 1 for gently warm, 2 for spicy), plus 1 to 2 tsp adobo sauce (use less for mild)
4 cups low-sodium beef broth
1 tbsp Worcestershire sauce
1 tbsp apple cider vinegar (or red wine vinegar)
1 lb Yukon gold potatoes, cut into 1 to 1 1/2-inch chunks
4 medium carrots, peeled and cut into thick coins
2 celery ribs, sliced (optional but classic)
2 bay leaves
1 tbsp brown sugar or honey (optional, balances the smoke and heat)
1 tbsp cornstarch + 2 tbsp cold water (slurry, added at the end)
1/3 cup chopped cilantro or parsley, for serving
Sour cream or Greek yogurt, for serving (optional, highly recommended)

Instructions

Season the beef. Pat beef dry. Toss with salt, pepper, and the flour (if using, keep it to a light dusting). Dry beef browns better, and browning equals flavor.
Sear for smoky, beefy depth (optional but worth it). Heat a large skillet over medium-high heat with oil. Sear beef in batches until deeply browned on at least two sides, 2 to 3 minutes per side. Transfer to the slow cooker.
Bloom the flavor base. In the same skillet (lower heat to medium or medium-low), add onion and cook 3 to 4 minutes, scraping up browned bits. Stir in garlic and tomato paste and cook 1 minute. Add smoked paprika, cumin, oregano, and minced chipotle, and cook 30 seconds until fragrant. Keep the heat moderate so the garlic and paprika do not scorch.
Deglaze. Pour in about 1 cup of the beef broth and stir, scraping the pan. Pour everything into the slow cooker.
Load the crockpot. Add remaining broth, Worcestershire, vinegar, potatoes, carrots, celery (if using), bay leaves, and brown sugar or honey (if using). Stir gently.
Cook low and slow. Cover and cook on LOW for 8 hours or HIGH for 4 to 5 hours, until the beef is fork-tender (almost shreddy) and the potatoes are pierce-tender. Slow cookers vary, so use those cues more than the clock.
Thicken at the end. Mix cornstarch and cold water in a small bowl. Stir into the stew. Cover and cook on HIGH for 10 to 15 minutes until thickened and glossy, stirring once halfway. It will thicken a little more as it cools.
Finish and serve. Remove bay leaves. Taste and adjust salt, pepper, and heat. If you used low-sodium broth, the final salt is key. Serve topped with cilantro or parsley. If it is a little spicy, a dollop of sour cream is the best kind of problem solver.

A slow cooker filled with beef stew while a spoon stirs the rich smoky broth with potatoes and carrots

Nutrition information is estimated.

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