Name: Easy Beef Stew
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 6
Cuisine: American
Ingredients: 2 lbs lean beef stew meat (chuck roast cut into 1-1.5 inch cubes, fat trimmed); 1 Tbsp olive oil (for browning); Salt and black pepper, to taste; ¼ cup all-purpose flour (or gluten-free alternative); 1 large onion, diced; 4 cloves garlic, minced; 4 medium carrots, peeled and sliced into ½-inch rounds; 3 medium Yukon gold potatoes, cut into 1-inch chunks; 2 celery stalks, sliced; 3 Tbsp tomato paste; 2 cups low-sodium beef broth; 1 Tbsp Worcestershire sauce; 1 tsp dried thyme (or 2-3 fresh sprigs); 2 bay leaves; Optional: ½ cup dry red wine (or substitute with more broth + 1 Tbsp balsamic vinegar); 1 cup frozen peas (added at end); Fresh parsley, chopped (for garnish)

This Easy Beef Stew is a comforting, nutritious crockpot classic featuring tender lean beef simmered with hearty vegetables in a flavorful, low-sodium broth—perfect for busy days and healthy eating.

Why You’ll Love This Recipe

As an experienced chef, I adore this recipe because it’s incredibly forgiving and hands-off—toss everything in the slow cooker in the morning, and by dinner, you have melt-in-your-mouth beef that’s fall-apart tender without babysitting the stove.

It’s genuinely healthy: packed with lean protein from trimmed beef, fiber-rich veggies like carrots, potatoes, and celery for sustained energy, and no heavy creams or excessive fats. The natural sweetness from veggies and subtle herbs creates deep, rich flavor without added sugars or processed ingredients.

It’s family-friendly (even picky eaters love the soft textures), meal-prep gold since it tastes even better the next day, budget-friendly with affordable cuts, and versatile for various diets. Plus, the aroma filling your home all day is pure cozy magic—pure comfort food made lighter and smarter!

Yield: 6 servings

Easy Beef Stew

This hearty, set-it-and-forget-it crockpot beef stew delivers tender meat and veggies in a savory broth—comforting and nutritious!

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

2 lbs lean beef stew meat (chuck roast cut into 1-1.5 inch cubes, fat trimmed)
1 Tbsp olive oil (for browning)
Salt and black pepper, to taste
¼ cup all-purpose flour (or gluten-free alternative)
1 large onion, diced
4 cloves garlic, minced
4 medium carrots, peeled and sliced into ½-inch rounds
3 medium Yukon gold potatoes, cut into 1-inch chunks
2 celery stalks, sliced
3 Tbsp tomato paste
2 cups low-sodium beef broth
1 Tbsp Worcestershire sauce
1 tsp dried thyme (or 2-3 fresh sprigs)
2 bay leaves
Optional: ½ cup dry red wine (or substitute with more broth + 1 Tbsp balsamic vinegar)
1 cup frozen peas (added at end)
Fresh parsley, chopped (for garnish)

Instructions

Get your beef ready — Pat the beef cubes dry with paper towels (this helps browning!). Season generously with salt and pepper, then toss in the flour until lightly coated. This little trick thickens the stew naturally as it cooks.
Brown for flavor — Heat olive oil in a large skillet over medium-high heat. Add beef in batches (don't overcrowd!) and sear 2-3 minutes per side until golden-brown. Transfer to your crockpot. (Skip if short on time, but it makes a huge difference!)
Sauté the aromatics — In the same skillet, add onion and cook 3-4 minutes until softened. Toss in garlic for 30 seconds until fragrant—scrape up any browned bits (flavor gold!). Pour into the crockpot.
Layer the veggies — Add carrots, potatoes, and celery on top of the beef. They’ll soak up all those delicious juices.
Build the broth magic — Stir in tomato paste, Worcestershire sauce, thyme, bay leaves, and red wine (if using). Pour in beef broth—everything should be mostly submerged. Give a gentle stir.
Set it and forget it — Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours. The beef should be fork-tender and veggies soft.
Thicken if desired — If you want thicker gravy, mix 1-2 Tbsp cornstarch with cold water, stir in during the last 30 minutes on HIGH.
Add the finishing touch — Stir in frozen peas during the last 10-15 minutes—they brighten the stew with color and sweetness.
Taste and tweak — Remove bay leaves. Taste and add more salt, pepper, or a splash of vinegar for brightness if needed.
Serve with love — Ladle into bowls, garnish with fresh parsley, and enjoy with crusty bread or over greens. Pure cozy bliss!

Notes

For maximum tenderness, use chuck roast and low/slow cooking.
This stew tastes even better the next day—perfect for leftovers!
Make ahead: Prep veggies and brown beef the night before.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 476Total Fat 13gSaturated Fat 5gUnsaturated Fat 9gCholesterol 151mgSodium 503mgCarbohydrates 36gFiber 5gSugar 6gProtein 56g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Brown the beef first in a hot skillet for richer flavor and better texture (it adds a caramelized crust that elevates the stew dramatically—don’t skip if you have 10 extra minutes!).
Use low-sodium beef broth to control salt levels, especially since canned varieties can be sneaky high in sodium.
Cut veggies into similar-sized chunks so they cook evenly—no mushy carrots or underdone potatoes.
For thicker stew, make a slurry with 1-2 Tbsp cornstarch and cold water in the last 30 minutes, stir in, and cook on high.
Trim visible fat from beef to keep it healthier and prevent greasiness.
Fresh herbs like thyme or rosemary add brightness—tie them in a bundle (bouquet garni) for easy removal.
Taste and adjust seasoning at the end; slow cooking can mellow flavors, so a pinch more salt, pepper, or herbs often makes it pop.
If short on time, dump-and-go works great—just know browning amps up taste.

Ingredients Notes

Lean beef chuck or stew meat is ideal here—it’s affordable, becomes incredibly tender after long slow cooking, and provides high-quality protein while staying relatively low in saturated fat when trimmed. Carrots and potatoes add natural sweetness and hearty texture; opt for Yukon gold potatoes as they hold shape better than russets.

Celery and onions build a flavor base (the classic mirepoix). Garlic and tomato paste bring savory depth without overwhelming; tomato paste adds umami richness. Low-sodium beef broth keeps sodium in check while enhancing beefy notes.

Worcestershire sauce and herbs (thyme, bay leaves) add complexity. A touch of olive oil for browning and optional red wine (or balsamic vinegar substitute) for acidity that balances richness. Frozen peas stirred in at the end stay bright and add pops of color and nutrition. Overall, simple pantry staples make this nutrient-dense without fancy ingredients.

Variations and Substitutions

Make it paleo/Whole30 by skipping flour (thicken with arrowroot or skip), using sweet potatoes instead of regular, and balsamic vinegar instead of wine. For gluten-free, swap flour with cornstarch or gluten-free blend. Go lower-carb by replacing potatoes with turnips, cauliflower, or extra mushrooms/radishes.

Add more veggies for bulk—try parsnips, sweet potatoes, green beans, or bell peppers. For a richer twist, include mushrooms (they add earthy depth and extra nutrients). Vegetarian? Swap beef for lentils or mushrooms and use veggie broth.

Spice it up with smoked paprika, cayenne, or Italian seasoning. If avoiding alcohol, replace red wine with more broth plus a splash of balsamic or apple cider vinegar. Use turkey or chicken for a lighter version, though beef gives the classic flavor.

Storage Options

Refrigerate leftovers in airtight containers for up to 4-5 days—flavors deepen beautifully! Freeze in portioned freezer-safe bags or containers for up to 3 months (leave space for expansion). Thaw overnight in the fridge and reheat gently on the stove or microwave, adding a splash of broth if thickened too much. Avoid repeated freezing/thawing to maintain texture.