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Crockpot Beef Stew is the ultimate comfort food. Tender chunks of beef with potatoes and carrots in a thick, hearty gravy makes for a nourishing meal any time of year!
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This Crockpot Beef Stew recipe, which we also call Irish Beef Stew, is one of our favorite meals to make on a chilly evening. The simmering stew meat cooks low and slow in the Crockpot, the savory smell permeating the house. It’s such a delightful fragrance to come home to! Our Irish relatives make this each year for St. Patrick’s Day. This recipe is similar to a traditional Irish stew; the only difference is we don’t add beer to the broth. No matter the occasion or season, this stew is warm, comforting and filling. Pair it with our Irish Soda Bread or biscuits and a green side salad and you have a delectable dinner all year ’round!
Ingredients in Crockpot Beef Stew
- Beef Chuck Roast or Beef Stew Meat
- Flour
- Kosher Salt and Black Pepper
- Olive Oil
- Yukon Gold Potatoes – you can also use red potatoes or sweet potatoes. Just be sure to cut them into small cubes so they come out fork tender.
- Baby Carrots
- Butter
- Yellow Onion
- Garlic
- Beef Broth
- Tomato Paste
- Red Wine Vinegar – You can also use balsamic vinegar, wine, or beer.
- Worcestershire Sauce
- Cornstarch Slurry
- Dried Thyme
- Dried Parsley
- Bay Leaves
Suggestions for Crockpot Beef Stew
- What makes this beef so tender and juicy is how long it simmers in the Crockpot. Low and slow is best for this type of recipe, because you can use any type of stew beef and it will become fall apart tender.
- Be sure to brown your stew meat before throwing it in the slow cooker. Searing the meat on all sides ensures the juices stay locked in the meat during cooking.
- I like to cut the vegetables into fairly large chunks so they don’t get soggy while cooking. You can always chop them into smaller bite size pieces later on.
- Try different seasonings to suit your taste. You’ll want to taste test the stew about 30 minutes before serving and add more salt, pepper or seasonings as needed.
- Remove the bay leaves before serving.
- I love the classic potatoes, onions and carrots in this recipe, but you could also add chopped celery, diced green beans, frozen peas or even corn to this stew for even more veggie flavor.
- Need your beef stew quicker? Check out our Instant Pot Beef Stew recipe or our Stove-Top Beef Stew recipe.
Frequently Asked Questions
Do I have to brown stew meat before slow cooking?
It is not necessary to brown the meat, but the flavor and texture results are well worth it in my opinion.
Can you cook raw meat and vegetables together?
Yes, because the internal temperature of everything will be high enough during the cooking process to kill any germs from the raw meat.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator.
Read Next: 35+ Quick and Easy To Follow Dinner Ideas Your Family Will Surely Love
More Crock Pot Soups to Try
- Slow Cooker Chicken and Rice Soup: Chicken and Rice Soup warms you up on cold fall and winter days. It is also ideal for busy days. The ingredients go into the Slow Cooker in the morning and a nice, hot meal awaits in the evening.
- Crock Pot Split Pea Soup: There are so many different vegetables in this Crock Pot Split Pea Soup. It is very healthy and hearty.
- Slow Cooker Cheese Tortellini Soup: This Cheese Tortellini Soup is a flavorful, easy slow cooker meal. Tortellini, sausage, and spinach in a creamy tomato soup and slow cooked to perfection.
- Slow Cooker Pasta E Fagioli Soup: Our version of the Olive Garden Pasta E Fagioli Soup tastes just like the original. It is an Italian seasoned soup easily made in the slow cooker.
- Slow Cooker Zuppa Toscana Soup: Many agree that this Zuppa Toscana Soup Olive Garden Copycat is actually better than the original! It has a creamy both base and is loaded with sausage and potatoes.
How to Make Crockpot Beef Stew
Crockpot Beef Stew
Crock Pot Beef Stew is the ultimate comfort food. Tender chunks of beef with potatoes and carrots in a thick, hearty gravy makes for a nourishing meal any time of year!
Video
Equipment
Ingredients
- 1 1/2 pound chuck roast cut into 1 ½ inch pieces or pre-cut stew meat
- 1/4 cup flour
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 2 pounds Yukon Gold potatoes halved or quartered depending on size
- 1 pound baby carrots
- 2 tablespoons butter
- 1 yellow onion diced
- 3 cloves garlic minced
- 3 cans beef broth approximately 40 ounces
- 1 small can tomato paste
- 2 tablespoons Balsamic or red wine vinegar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cornstarch + 2 Tbsp cold water
- 1 tablespoon dried thyme
- 1 teaspoon dried parsley flakes
- 2 bay leaves
- Fresh parsley for garnish
Instructions
- Cut roast into 1 ½ inch bite size chunks and place them in a gallon size resealable bag or other airtight container. Add flour, salt, and pepper. Shake bag until the meat is coated with flour.
- Heat olive oil in a large heavy bottom skillet or pot. Add coated meat and brown each piece on all sides.
- While meat is browning, cut potatoes and carrots and place both in the bottom of a crock pot. When meat is browned, layer the meat on top of the potatoes and carrots and leave remaining juices in the skillet.
- Return the skillet to the stovetop and add butter. Melt the butter on medium-high heat, then saute onions and garlic. Stir in beef broth, tomato paste, red wine vinegar, and Worcestershire sauce. In a small cup, combine cornstarch and cold water. Mix until smooth then add to the liquid mixture in the skillet. This will thicken the liquid. Pour all the contents of the skillet over the meat and vegetables in the crock pot. Add thyme, parsley flakes, and bay leaves.
- Cook on low for 7-8 hours or on high for approximately 4 hours. 30 minutes before serving check the taste of the broth and add salt, pepper, or seasonings as needed. Allow to cook for another 30 minutes after adding seasonings.
- Remove bay leaves before serving. Garnish with fresh parsley.
Notes
- What makes this beef so tender and juicy is how long it simmers in the Crockpot. Low and slow is best for this type of recipe, because you can use any type of stew beef and it will become fall apart tender.
- Be sure to brown your stew meat before throwing it in the slow cooker. Searing the meat on all sides ensures the juices stay locked in the meat during cooking.
- I like to cut the vegetables into fairly large chunks so they don’t get soggy while cooking. You can always chop them into smaller bite size pieces later on.
- Try different seasonings to suit your taste. You’ll want to taste test the stew about 30 minutes before serving and add more salt, pepper or seasonings as needed.
Nutrition Information
Calories: 287kcalCarbohydrates: 25gProtein: 18gFat: 13gSaturated Fat: 5gCholesterol: 53mgSodium: 1159mgPotassium: 979mgFiber: 5gSugar: 5gVitamin A: 6610IUVitamin C: 16.7mgCalcium: 80mgIron: 6.2mg
Just made this today. It was delicious. I made a mistake on vinegar. I used rice wine instead if red wine. Grabbed wrong bottle, but it still was so good. Had some sourdough bread with it. Cannot wait to make again.
Glad it still worked out for you, despite the vinegar mix-up! Great idea serving with sourdough!
Delish. I used recipe with a venison roast. Amazing
I’m going to make this tomorrow. Defrosting my roast today. I am going to leave the potatoes out because I have 10lbs of russets. I will make mashed potatoes instead. Thank you so much for sharing this without alcohol.
You’re welcome! Enjoy the stew!
This stew is just so very good!
Made this for the family and I must say, it had an extremely off taste, think I’m attributing it to the vinegar, until now I have never heard of that in stew but I follow your recipe as directed. Is this “off” taste typical of Irish stew?
The vinegar is a substitute for the alcohol that is commonly used in Irish stew. You can leave it out if you don’t like the flavor. Thank you for asking!
Can I use lamb stew meat?
Absolutely! It would actually make it more traditional that way 🙂
I do not have a crock pot, never was big on them but this looks so wonderful!!! Do you think I could just make in a big pot on the stove, or just borrow my daughters crock pot??? TY 🙂
You can definitely make this in a regular pot on the stove. After adding everything to the pot, cover and let it simmer until the potatoes and carrots are cooked. It will probably take 45 minutes to an hour. Thanks for asking!
Just finished dinner, my wife and I each had a good size bowl of your Irish stew, yum. I followed the recipe to a tea, perfect. Had a Stella and hunks of crusty bread with it, great meal on such a blustery day. Thanks!
Thank you for sharing this! I’m so glad you enjoyed it!
it would be nice if you emailed me some of your recipes,thanks
We will add you to our email list and you will have our recipes emailed to you each week. Thank you!
Can you add me too? Thank you
Done!
Thank you so much for posting this recipe that has no alcohol in it.
Could you please tell me what size slow cooker you used to make it?
Yes, I used a 6-quart slow cooker or crock pot. Thank you for asking!
I have had this recipe for your Irish Beef Stew in the crockpot all day. The aroma is driving us crazy! Just gave hubby a taste & he thinks it to die for! Cannot wait to scoop up a big in a little while!!! It’s so delicious!!!! Thank you for sharing the recipe!
Jane
Thank you, Jane! I’m so glad you like the recipe!
Sounds delicious!! If you were adding alcohol would you add maybe one can of Guinness ??
If you added any alcohol you may want to just cut down on some of the broth so it stays thick 🙂 Hope this helps!
sounds good… How would this be with chunks of cabbage tossed in and if so, when would you insert them?
I am sure if would be great! You could probably add them any time. I would probably add them closer to the end.
Why can’t I see the full recipe? Would love to try this!
There was a technical issue on our site for a few hours, it should be working just fine now. Thanks!
I like to make dumplings on top of stew can this be done with this stew?
We haven’t tried that before – but it sounds delicious! Let us know if you do try it!
Looks wonderful.
Thanks Judy!
I made this for dinner tonight and it was delicious! I added frozen peas about an hour before it was done cooking. I will definitely be making it again.
Thanks Emily! I’m so glad you like the recipe!
How many servings does this recipe make. I am looking to make it for St Patrick’s Day luncheon for my ladies church group and my husband wants to make sure he can have some as well. So I need to know if I need to double or triple the recipe. Thanks
This recipe serves 4-6 depending on how much you serve each person. It serves 4 if you are serving in large bowls, or 6 if you are serving in a regular size soup bowl. Good luck with your luncheon!
Thanks for posting a non-alcoholic Irish stew recipe! It looks GREAT. St. Patty’s is my birthday, and I am pregnant and have two small kiddoes, so I DEFINITELY didn’t want any traces of alcohol in it (because no… it doesn’t actually cook out that much. Plus, being Mormon… don’t want alcohol in it anyways.) I’m looking forward to feeding this to the missionaries when they come over on Tuesday (one of them is from Ireland, so I’ll let you know his opinion of it!).
I do have one question, though–how many does this serve? I’m thinking I should probably double it, but wanted to make sure I won’t be over-doing it! Thanks!
Thank you and congratulations on a new addition to your family! This recipe serves 6. I serve it with a side salad and our cheesy biscuits and it is very filling. You probably don’t need to double it, but it is always nice to have leftovers.
By the way–the recipe is SO good! Everyone loved it! I definitely keep this on the top of my list. We’re making it for dinner tomorrow along with sourdough bread bowls. Yummmmm. I love your blog–thanks for sharing!
it appear there is not enough moisture to do this stew justice….we’ll see….
You’re right – I had 3 cups instead of 3 cans. Thank you so much for catching this! I made the change in the recipe.
You’re right – I had 3 cups instead of 3 cans. Thank you so much for catching this! I made the change in the recipe. I found this comment under the Crock Pot Stew. My question is, Three cans of what??? Water, broth? Please explain. Thank you. Dave
This is 3 cans of beef broth. It is in the recipe above. Hope this clarifies things!
Does anyone have an estimate of the calories in this recipe?
why worry..it taste so good you would ask for more….so ..calories be dam…just enjoy…