Simple Slow Cooker Beef Stew (Easy Crockpot Dinner)
This simple slow cooker beef stew is one of my go-to dinners when I want something warm and homemade without a lot of effort. I usually brown the beef first because it adds so much flavor, but after that, everything goes straight into the crockpot and cooks while the day goes on. By dinnertime, the beef is tender, the vegetables are soft, and the whole house smells amazing. It’s the kind of easy, comforting meal that works just as well on busy weekdays as it does on cozy weekends at home.
On colder days, I love pairing this stew with something simple on the side, like toasted bread or a cozy soup-and-salad style meal. If you’re in the mood for another comforting favorite, my BEST Roasted Tomato Soup is another easy option I make often during the winter months.
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Why You’ll Love This Recipe
It’s easy to prep, and the slow cooker does most of the work
Browning the beef adds extra flavor, but the recipe is still simple
The beef turns out tender and the vegetables are perfectly soft
It’s cozy, comforting, and the whole family loves it
Perfect for busy weekdays when you still want something homemade
Simple Slow Cooker Beef Stew Recipe
This simple slow cooker beef stew is one of those dinners I come back to again and again. It’s easy to prep, cooks all day in the crockpot, and makes the house smell amazing by dinnertime. Perfect for busy days when you still want something warm and homemade.
Ingredients:
2 pounds beef stew meat
1½ pounds baby potatoes
4 carrots, peeled and chopped
1 small onion, diced
2 cloves garlic, minced
3 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried thyme
1 tablespoon olive oil (for browning the beef)
1 tablespoon cornstarch + 2 tablespoons water (optional, for thickening)
Fresh parsley, for serving (optional)
Instructions:
- Heat the olive oil in a large skillet over medium-high heat. Season the beef lightly with salt and pepper, then brown it in batches until it has a nice sear. Transfer the beef to the slow cooker.
- Add the potatoes, carrots, onion, and garlic to the slow cooker with the beef.
- In a small bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, paprika, thyme, salt, and pepper. Pour it over everything in the slow cooker and give it a gentle stir.
- Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the beef is tender and the vegetables are soft.
- If you want a thicker stew, stir together the cornstarch and water and add it during the last 20 minutes of cooking.
- Taste and adjust seasoning if needed, then sprinkle with fresh parsley before serving.
Tips & Variations
If you’re short on time, you can skip browning the beef and add everything straight to the slow cooker. It’s still really good, just a little less rich.
If your kids prefer firmer vegetables, cut them into slightly larger pieces so they don’t break down as much while cooking.
For a thicker stew, the cornstarch at the end makes a big difference. You can also let the stew sit uncovered for a few minutes before serving to help it thicken naturally.
This recipe is easy to adjust, so feel free to use what you have on hand or tweak the seasoning to suit your family’s taste.
This stew also pairs really well with simple sides. I usually serve it with crusty bread, but if you want something extra, a slice of German apple streusel cake makes a cozy dessert, especially when you’re hosting or doing a relaxed Sunday dinner.
Kid-Friendly Swaps
If your kids are picky, this recipe is easy to adjust. You can cut the vegetables into larger chunks so they’re easier to pick out, or swap baby potatoes for peeled Yukon golds, which tend to be softer and milder.
If onions are an issue, you can leave them out and still end up with plenty of flavor. Some kids also prefer lighter seasoning, so you can start small and add more salt or spices at the end if needed.
Serving this stew with bread, rolls, or over mashed potatoes usually helps too.
If your kids love “build-your-own” dinners, you might also like my quick crockpot chicken tacos. It’s another dump-and-go meal that works well for busy school nights and picky eaters.
Serving Ideas
This slow cooker beef stew is filling on its own, but it’s even better with something simple on the side. I usually serve it with bread or rolls, but it also pairs nicely with lighter recipes like my simple lemon vinaigrette with thyme over a basic green salad.
For another cozy dinner idea, especially in winter, my kielbasa, sauerkraut, and potatoes crockpot recipe is another family favorite that takes very little prep.
Storage & Reheating
Leftover beef stew stores really well and tastes even better the next day. Let it cool, then transfer it to an airtight container and store it in the refrigerator for up to 4 days. To reheat, warm it on the stovetop over low heat or in the microwave until heated through, stirring occasionally. If the stew thickens too much after chilling, just add a splash of broth or water when reheating.
If you love meals that reheat well, you might also enjoy my best chicken taco soup or this roundup of winter soup recipes for easy leftovers throughout the week.
Simple Slow Cooker Beef Stew
Equipment
- Slow cooker (crockpot)
- Large skillet
- Cutting Board
- Sharp knife
- Measuring Cups and Spoons
- Wooden spoon or spatula
Ingredients
- 2 lbs beef stew meat
- 1½ lbs baby potatoes
- 4 carrots, peeled and chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tbsp olive oil (for browning the beef)
- 1 tbsp cornstarch + 2 tablespoons water (optional, for thickening)
- Fresh parsley, for serving (optional)
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Season the beef lightly with salt and pepper, then brown it in batches until it has a nice sear. Transfer the beef to the slow cooker.
- Add the potatoes, carrots, onion, and garlic to the slow cooker with the beef.
- In a small bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, paprika, thyme, salt, and pepper. Pour it over everything in the slow cooker and give it a gentle stir.
- Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the beef is tender and the vegetables are soft.
- If you want a thicker stew, stir together the cornstarch and water and add it during the last 20 minutes of cooking.
- Taste and adjust seasoning if needed, then sprinkle with fresh parsley before serving.
Notes
Frequently Asked Questions
No, but it does add extra flavor. If you’re short on time, you can skip this step and add everything straight to the slow cooker.
Yes. This stew tastes even better the next day and reheats really well, which makes it great for meal prep.
Yes. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently.
Beef stew meat works great, but chuck roast cut into chunks is also a good option and becomes very tender.
The cornstarch slurry at the end works well, or you can let the stew simmer uncovered for a few minutes before serving.
Let’s Stay in Touch
If you make this simple slow cooker beef stew, I’d love to hear what you think. Leave a comment below or tag me on social media so I can see how it turned out for your family.
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