This is my best crock pot beef stew — tender beef, potatoes, and carrots in rich gravy. Adapted from a Cook’s Illustratedrecipe, it’s now simplified for any size crock pot.
It’s easy to scale: make a small batch for two, a big pot for family dinner, or anything in between. I’ve even included a stovetop option if you prefer to keep it on the range.
Jump To (scroll for more)
- ❤️ Why I Love This Recipe
- 🐄 Ingredients
- 👨🍳 Quick Overview: Crock Pot Beef Stew
- ⏰ How Long to Cook Beef Stew in a Crock Pot
- 👨🍳 Cooking Tips to Make It Right Every Time
- ✔️ Meat Tips and Variations
- ✔️ Vegetable Tips and Variations
- ↕️ How to Make This Beef Stew Any Size
- 🔥 Stovetop Instructions
- 🍽️ What to Serve with Beef Stew
- ♨️ More Cozy Crock Pot Soups and Stews
- ❄️ Leftovers—Storage and Reheating
- ❓FAQs
- 📖The Recipe Card
Featured Comment by Lauren:
⭐⭐⭐⭐⭐
"This beef stew is the best! I made the smaller version and it was absolutely perfect."
❤️ Why I Love This Recipe
- It doesn’t get better than this — tender beef, hearty vegetables, and rich gravy in one comforting bowl.
- Adapted from a proven winner — based on a Cook’s Illustrated recipe, simplified for everyday cooking and scaleable for your needs.
- Any size works — from a 2-quart mini crock pot for two to a large slow cooker for a crowd.
- Beginner-friendly — straightforward steps, no fancy ingredients, and a stovetop option if you want it.
🐄 Ingredients
- Beef stew meat — use pre-cut stew meat or trim your own from chuck roast or sirloin tip. Cutting your own gives better control over size and marbling.
- Vegetables — Yukon Gold or red potatoes (no peeling needed), carrots, and frozen peas.
- Aromatics — onion and garlic for depth of flavor.
- Pantry ingredients — beef broth, tomato paste, soy sauce, flour (for browning), salt, and pepper.
- Optional extras — dry thyme and a bay leaf if you want to layer in more flavor.
👨🍳 Quick Overview: Crock Pot Beef Stew
1. Prepare meat and vegetables
Use precut stew meat or cut your own from a chuck roast.
Chop the onion, potatoes, and carrots. Mince or crush the garlic.
2. Precook for flavor
Dust the beef with flour and brown it over medium-high heat. Add to crock pot.
✅ Pro Tip: The flour helps brown the beef and thickens the gravy.
In the same pan, cook the onion with the tomato paste and garlic. Deglaze the pan and add to the crock pot.
3. Assemble and Cook
Add all ingredients except the peas to the crock pot and stir well.
Cook on low for 8 hours or high for 4 hours.
4. Finishing
Add the frozen peas for the last hour of cooking.
If the meat isn’t tender or potatoes aren’t soft, add more cooking time.
👇 Scroll down for the printable recipe card — or keep reading for cooking times, tips, and serving ideas.
⏰ How Long to Cook Beef Stew in a Crock Pot
On low, beef stew takes about 8 hours. On high, it takes 4 to 5 hours.
Not all beef cooks the same — some cuts may need a little extra time. Check that the meat is fork-tender and the potatoes are soft. If not, let it go another hour or two until everything is just right.
👨🍳 Cooking Tips to Make It Right Every Time
- Rule #1: Don’t undercook. Beef stew only shines when the beef is fork-tender and the potatoes are soft. If it’s not there yet, keep cooking.
- Browning builds flavor. You can dump and go, but a quick sear on the beef plus cooking the onion, garlic, and tomato paste makes a noticeable difference.
- Stew is flexible. A little more or less meat or veggies won’t hurt — it’s hard to mess this up.
- Keep warm works. After cooking, the stew can hold safely on the keep warm setting for up to 2 hours.
✔️ Meat Tips and Variations
- Best choice — chuck roast is my top pick for stew for the best balance of marbling and tenderness. Trim and cube it yourself.
- Other cuts — sirloin tip or pre-cut stew meat work, but may be leaner and less tender.
- Size matters — keep cubes about 1 to 1½ inches so they cook evenly and stay juicy.
- Flavor boosters — soy sauce deepens the beef flavor. Worcestershire sauce can be swapped in if you prefer. Tomato paste also adds richness.
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✔️ Vegetable Tips and Variations
- Potatoes — Yukon Gold or red potatoes hold their shape and don’t need peeling. Russets work too, but peel them first.
- Cut size — don’t chop potatoes or carrots too small, or they’ll overcook and fall apart.
- Other add-ins — celery, green beans, parsnips, or sweet potatoes can be swapped in or added for variety.
- Peas — use frozen peas, added in the last hour of cooking so they stay bright and tender.
↕️ How to Make This Beef Stew Any Size
The full recipe makes about 4 servings (around 8 cups) and fits nicely in a 3–4 quart crock pot. But it’s easy to scale up or down:
- Half batch — adjust the recipe card to 2 servings. Fits in a 2-quart mini crock pot.
- Full recipe — works as written for 4 servings in a 3–4 quart crock pot (my standard).
- Double batch — adjust the recipe card to 8 servings. Fits in a 6-quart or larger crock pot.
- Cooking time stays the same no matter the size.
✅ Pro Tip: Always measure with the ingredient list, not the instructions, since instructions don’t auto-scale.
🔥 Stovetop Instructions
- Use a Dutch oven.
- Follow the same steps as the crock pot version: brown the floured beef, then cook the onion, garlic, and tomato paste in the same pan. Deglaze and return the beef to the pot.
- Add the remaining ingredients, bring just to a boil, then reduce to a low simmer. Cover.
- Simmer 1½ to 2 hours, stirring occasionally. If the beef isn’t fork-tender or the potatoes aren’t soft, simmer an additional 30–60 minutes.
- Stir in the frozen peas about 15–20 minutes before the end of cooking so they stay bright and tender.
🍽️ What to Serve with Beef Stew
I like to serve this hearty beef stew with something to soak up the gravy and balance the richness:
- Bread — rustic peasant bread, crusty French bread, or easy dinner rolls.
- Biscuits or cornbread — Cornbread Biscuits or Old Fashioned Cornbread work perfectly.
- Vegetables on the side — fresh-cut veggies or a simple green salad lighten the plate.
♨️ More Cozy Crock Pot Soups and Stews
Check out other popular crock pot soups:
- Crock Pot French Onion Soup
- Crock Pot Ham Bone and Bean Soup
- Crock Pot Vegetable Beef Soup
- Crock Pot Broccoli Cheese Soup
Small Crock Pot Chicken Stew
This easy crock pot Chicken Stew recipe features tender chicken, potatoes, and lots of vegetables in a tasty broth.
❄️ Leftovers—Storage and Reheating
- Refrigerator — store in an airtight container for up to 4 days.
- Freezer — freeze for up to 3 months in portion-sized containers or freezer bags.
- Reheating — thaw overnight in the fridge if frozen. Warm gently on the stovetop over medium heat, stirring occasionally. The microwave works fine for single servings.
✅ Pro Tip: Like most stews, the flavor deepens after a night in the fridge — leftovers often taste even better.
❓FAQs
Yes. The results will still be very good. But browning the beef with a dusting of flour and cooking the onion, garlic, and tomato paste first adds more flavor thanks to the Maillard reaction.
This is a thick stew, so you’ll more likely want to thin it. Just stir in ½–1 cup of beef broth to your liking.
To thicken, use 1 tablespoon of tapioca at the start of cooking or a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water, added near the end.
No. Whether you make 2, 4, or 8 servings, the cooking time is the same — just check that the beef is fork-tender and the potatoes are soft before serving.
Yes, stew tastes even better the next day. Store in the fridge and reheat gently.
Yes, swap out half the broth for a medium-bodied red wine like Pinot Noir.
📖The Recipe Card
Crock Pot Beef Stew (Best Any-Size Recipe)
Video Slideshow
Ingredients
- 1½–2 lbs chuck roast, trimmed - or stew meat
- 2 tablespoons all-purpose flour
- 2 teaspoons vegetable oil
- 1 medium onion - diced
- 2 cloves garlic - minced or crushed
- 1 cup low-sodium beef broth
- 3 oz tomato paste
- ½ lb red or Yukon Gold potatoes - cut into 1-inch chunks
- 2 carrots - peeled cut into ⅓ inch medallions
- ½ cup frozen peas
- 2 tablespoons low sodium soy sauce
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 bay leaves - Optional
- ¼ teaspoon dried thyme - Optional
Step-by-Step Instructions
Prepare meat and vegetables
- Trim about 1½ to 2 pounds of boneless chuck roast into 1-inch cubes or use precut stew meat.
- Peel 2 carrots and cut them into ½-inch thick medallions. Scrub ½ pound of red or Yukon gold potatoes and cut them into chunks. Other potatoes could be used, but if using russet potatoes, peel them.
- Dice 1 medium onion and crush or mince 2 cloves of garlic.
Precook for flavor
- Dust beef lightly with flour and place in hot oil over medium-high heat in the large skillet—brown for about 7-8 minutes. Move the meat to the crock pot, but keep any liquid in the pan.
- Add the onion, 3 oz. of tomato paste and 1 cup of beef broth to the pan and scrape any browned bits from the bottom. Cook until the onions are softening and just starting to clear. Add the garlic for the last minute.
Assemble and Cook
- Add all ingredients except the peas to the crock pot and stir well. Cook on low for 8 hours or high for 4 hours.
Finishing
- Add the frozen peas for the last hour of cooking.
- Cook longer if needed until beef and potatoes are tender
Recipe Notes
Pro Tips
- Best beef: chuck roast or sirloin tip, cut and trimmed. Precut stew meat works too.
- The recipe makes 2 quarts (fits a 3-quart crock pot). For a family dinner, double it for a 6-quart or larger crock pot.
- Stovetop instructions are in the post.
- In a hurry? Skip browning and just dump ingredients in — still delicious.
- Check for beef tenderness before stopping cooking. Some beef may take a bit longer.
- Leftovers are good in the refrigerator for 4 days or 3 months in a freezer.
- Nutrition based on a generous 2-cup serving.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Originally adapted from a Cook’s Illustrated recipe, this version was simplified for crock pots of any size. Recipe and post updated in 2025 with streamlined instructions, scaling tips, and stovetop option.
Publisher Note: Originally published March 5, 2011. Updated with expanded options, refreshed photos, and a table of contents for easier navigation. The technique has also been slightly updated to match my current practice.
Menolly says
If I wanted to cook this in the Dutch oven in the oven for 2 hours instead of the stovetop, what temperature should my oven be?
Dan Mikesell AKA DrDan says
Ho Menolly,
Welcome to the blog.
The simmering time on the stovetop and oven will be about the same. Set the oven at 300°—no preheating is needed due to the length of time. I tend to alternate between the two. Be sure to check the endpoints of the meat and potatoes for tenderness and extend the time if needed.
Hope that helps.
Dan
Dan
Paul says
Could this beef stew be put together and stored in a freezer as a crockpot freezer meal? As a single person I am looking for crockpot freezer meals for one or two for my mini crockpot?
Dan Mikesell AKA DrDan says
Hi Paul,
Welcome to the blog.
While I have never done it, I have a few concerns, mostly about the onions, which are not fully cooked and may tend to dominate the flavors with the thawing after freezing. Of course, after cooking, it does freeze well.
Sorry, I wasn't much help.
Dan
Z says
Hi Dan. I'm new to cooking. Where does the liquid for the stew come from? The recipe calls that the liquid base, 1 cup of beef broth is put into the pan for the mirepoix. Is the rest of the beef broth dumped into the crock pot? I know its a silly question. Happy holidays!
Dan Mikesell AKA DrDan says
Hi Z,
Welcome to the blog.
The fluid is the broth and any fluid that comes out of the meat and other components. It is a thick stew and you can add more broth if you want thinner but it really is not needed.
Dan
Sara says
Easy and delicious crock pot beef stew. I like to thicken with flour
Gail says
I hate peas. I want to do it with frozen green beans. Do I cut them in half and cook longer?
Dan Mikesell AKA DrDan says
Frozen green beans are tougher than peas. You can add them with the potatoes but you can just replace the peas with then add near the end. No need to cut them up.
Dan
Anne says
Dr. Dan,
What a different (wonderful) change from the usual stew with brown gravy. The tomato paste took it to another level, with a lovely color and tangy tomato taste. I did use stew meat (it was very high quality), coated it with highly seasoned flour, and browned until the coating was crispy. This flouring actually made a nice gravy without use of any added thickeners. The carrots and peas took on the essence of the sauce without losing their individual flavors. I did choose to serve this over mashed potatoes, rather than put the potatoes into the stew, this time.
It's just my husband and myself--he says this is a "keeper".
Thanks so much--Anne Davis
Judy says
The grocery store gave me instant tapioca instead of minute tapioca. Is there a big difference if I use it to thicken the stew?
Dan Mikesell AKA DrDan says
Hi Judy,
You should be fine. In many applications, they can not be substituted but here we are using it for the starch to thicken. Either would work.
Dan
Cindy says
We loved it!
Katherine A Dietz says
In the notes to make the recipe it says it was written for a 3 qt crockpot. In answer to a few of the questions it says to cut the written recipe in half, which is it?
Thanks Katherine
Dan Mikesell AKA DrDan says
The original recipe was what I now call a double and needs a 6 quart or larger crockpot. As written now, it is 3 quart. Some of the older comments were for the original larger recipe. So follow the recipe card and instructions in the post. Please note that all images are for a double recipe. Instructions and ingredients are for a single recipe.
Dan
Lauren says
This beef stew is the best! I made the smaller version and it was absolutely perfect. We didn’t have Tapioca, so I added cornstarch at the end. It was so delicious there were no leftovers, so the gumminess wasn’t an issue.
Sara says
howdy all, Dr Dan, just to clarify, are you browning the whole piece of beef first, and then cutting it up ? or could it be cut up first, dusted with flour and then tossed in the pan and browned?
Fall has begun here in Upstate NY, will probably try this recipe next week !!!
Sara
Dan Mikesell AKA DrDan says
Hi Sara,
You don't have to brown but it adds some taste. I suggest, trim and cut up first, then flour, then brown. The flour helps browning and also will add some thickening later during cooking.
Dan
Megan Roesch says
Hi, I am going to make your recipe for Beef Stew today. What size crockpot should I use?
Thank You for sharing your recipe.
DrDan says
Hi Megan,
Welcome to the blog.
Anything under 5 qt will be too full. I use a 6.5 qt. If cut it half, 3 qt. is a good minimum.
Dan