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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
How big a crockpot?
we typically use 6-7 quart slow cookers. Hope this helps!
What is the instructions for the cheese. What kind of cheese? I would also like to know when you bake is the old fashion mix Master the same as the new paddle mixers.Thank you.
Cheese isn’t an ingredient in our Slow Cooker Irish Beef Stew. I’m not sure on your mixer question either. Please email us at favfamilyrecipes@gmail.com. Thank you!
I don’t know why you are calling it Irish Stew, an Irish stew uses lamb (mutton), not beef. It sounds good though and I will try it but it’s beef stew.
This recipe is absolutely the best! So glad I found it. I’ve made it at least 4 times already and am making it again tomorrow. The combination of spice is perfect!!
We are so glad you found it too! 😀 Glad you like it!
I would brown the tomato paste with the onions for a better taste. Js.love the recioe.
That is a great idea, thank you!
Can this be frozen? because potatoes tend to not freeze well I find.
It can be, but like you said, sometimes the potatoes get mushy and get a weird texture. If you were planning on making way ahead of time, it may be a good idea to prepare and just add the potatoes later. Hope this helps!
So it’s 3 40oz cans? So that equals 120oz? Or is it 3 cans to EQUAL 40oz?
It is equal to 40 oz. So each can is approximately 12-15oz. Hope that makes sense!
If I were to do this in the oven, what temperature would I use and for how long? It looks delicious!
Hmmmm that is a good question. If you have a big casserole baking dish with a lid you could probably do it on 350 for the same amount of time. Hope this helps!
Am trying this in the oven today ..hope it turns out fine!!!
Great recipe!! Love that it is alcohol free 🙂 I prefer Irish stew served over mashed potatoes. I just cut out the potatoes and add more carrots. I thicken it a bit more as needed but this is a great recipe for either, thank you!
If you subbed turkey, would you increase liquid or fat somewhere? Looks divine, thx!
I don’t think it would be necessary to add extra liquid or fat. I think you can just add the turkey without adding anything else. Hope this helps!
I’m making today I may put cooked rice in the bottom of the bowl then put stew on top
I am trying the beef stew for tonight’s dinner. I hope it turns out good.
What makes this wonderful stew IRISH STEW?
We love Irish Stew but this version is alcohol-free because we don’t drink alcohol. Some have suggested adding beer to make it more “authentic”. Hope this helps!
Just came across this page and although I know this page is from 2017, I feel compelled to share that authentic Irish stew doesn’t contain alcohol at all:) I’m Irish, living in Ireland my whole life, have my paternal and maternal ancestors recipes from different parts of Ireland as well as my convent school recipe and I’ve never heard of an Irish stew with alcohol in it. Sure, beer would ruin it altogether!!
Thank you for posting this!
I think the world believes the Irish put beer in everything, just as it thinks all Americans eat is McDonald’s, lol!!
Is traditional Irish stew anything like this recipe, which is a basic American stew? I’d love to hear how you make yours. Thanks so much!
How many servings would you say this will make? I always like to save that along with any recipe I keep for future use.
thanks
6-8 servings depending on serving size. 🙂
I’m going to try this. If I wanted to used alcohol- what would I use(someone mentioned beer(?)?. Also I don’t care for Worcestershire sauce, so could I use A-1 steak sauce. I know they taste a lot alike- but there’s sorting inWorcestershire sauce I do not like. Thank you, Trisha
My husband actually showed me this recipe and he hates soups and stews, says he wants to try this…. I really can’t wait to try!!
Could you use gluten free flour? I really want to try this but can’t have gluten
Yes, a quality gluten free flour will work just fine in this recipe. Thanks for asking!
I used GF flour for my girl, came out GREAT!
Sounds delicious!
Thank you, Marie!