Go Back
–+ servings
beef stew in a black crockpot.
Print Recipe Add to Collection
4.63 from 64 votes

Crockpot Beef Stew

This Crockpot Beef Stew is a hearty and savory slow cooked beef stew, perfect for those cold winter nights! This stew is loaded with beef, potatoes, carrots and green beans. 
Prep Time20 minutes
Cook Time10 hours
Total Time10 hours 20 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: beef, beef stew, crockpot beef stew, slow cooker beef stew
Servings: 8
Calories: 605kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 3 pounds stewing beef
  • ¼ cup all-purpose flour use a bit more if needed
  • 1 tablespoon olive oil
  • 4 cups beef broth low sodium
  • 1 teaspoon Worcestershire sauce
  • 3 tablespoons tomato paste
  • ½ teaspoon salt or to taste
  • ¼ teaspoon pepper or to taste
  • 1 tablespoon smoked paprika
  • 1 teaspoon cumin
  • 1 tablespoon dried oregano
  • 1 large onion chopped
  • 5 cloves garlic minced
  • 6 medium potatoes peeled and cut into cubes
  • 2 medium carrots peeled and cut into 1-inch pieces
  • 1 cup green beans frozen or fresh, ends trimmed and cut in half
  • ¼ cup all-purpose flour optional
US Customary - Metric

Instructions

  • Place the beef in a ziploc bag and add the flour over the beef. Close the ziploc bag and shake until each piece of beef is fully covered in flour. Add more flour if needed.
  • Heat the olive oil in a skillet over medium-high heat. Add beef to the skillet and brown on all sides. You will have to do this in a couple batches since you don't want to crowd the meat.
  • Add the broth to the skillet and scrape up all the brown bits with a wooden spoon. Add Worcestershire sauce, tomato paste, salt, pepper, paprika, cumin and oregano to the skillet and stir everything together, bring to a boil and remove from heat.
  • Add the chopped onion, garlic, potatoes, carrots and green beans to your crockpot. Add beef and the broth we made earlier. Stir everything together.
  • Cook on low for 8 to 10 hours or high for 5 to 6 hours.
  • If you prefer your stew a bit thicker, one hour before the stew is finished, take ¼ cup of flour and whisk it together with some of the sauce from the crockpot, about a cup or so. Then pour this mixture back in the crockpot, stir and let it cook for the remainder of the time.
  • Garnish with freshly chopped parsley before serving.

Video

Notes

  1. You can use any cut of beef that you prefer, or buy pre-cut stewing beef from the store.
  2. Add any veggies that you like, for example: peas, cauliflower, broccoli, etc.
  3. To make this recipe gluten free, toss the beef in 2 tablespoons of cornstarch. Make a slurry out of another 2 tablespoons of cornstarch and a splash of water, and cook until the cause thickens if you'd like the stew to have a thicker consistency.
  4. Deglaze the pan well. Make sure to scrape the bottom of the skillet well to loosen all the brown bits when you add the broth. This is the key to making a flavorful stew.
  5. Whisk well. If you choose to thicken your stew, make sure to whisk the broth and flour together well before adding the mixture back into the crockpot. Not doing so will create lumps. 
  6. Season at the end. Wait until the stew is ready to serve before you add more salt. Stew reduces as it cooks and also intensifies in flavor. So if you season it too much too soon you risk ending up with an over-salted dish.

Nutrition

Serving: 1serving | Calories: 605kcal | Carbohydrates: 32g | Protein: 37g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 120mg | Sodium: 563mg | Potassium: 1563mg | Fiber: 6g | Sugar: 2g | Vitamin A: 3175IU | Vitamin C: 23.7mg | Calcium: 112mg | Iron: 9.9mg