Crock Pot Beef Stew

The best beef stew I have ever had. It is thick, meaty with wonderful taste plus it’s simple and easy to make.
Prep Time30 mins
Cook Time8 hrs
Total Time8 hrs 30 mins
Course: Main Course
Cuisine: American
Keyword: Beef Stew, Best Beef Stew, Crock Pot Beef Stew
Servings: 10 serving
Calories: 479
Author: Dan Mikesell AKA DrDan


  • 3 lbs boneless beef chuck-eye roast trimmed and cut into 1 inch chunks
  • 1 tbs vegetable oil
  • 3 onions medium minced
  • 6 cloves garlic minced or pressed
  • 6 oz tomato paste
  • 14 oz low-sodium beef broth
  • 1 lb red potatoes cut into 1-inch chunks
  • 4-6 carrots pealed cut into 1/2 inch medallions
  • 1/4 cup soy sauce
  • 2 tablespoons Minute tapioca
  • 2 bay leaves
  • 1/2 teaspoon dried thyme Optional
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups frozen peas


  • Start by trimming about 3 pounds of boneless chuck roast or use stew meat if you are lazy. Give it a light dusting of flour and place in hot oil over medium-high heat in the large nonstick pan. Brown for about 7-8 minutes. Move the meat to crock pot but keep any liquid in the pan.
  • While browning meat, peel 4 carrots and cut into 1/2 inch thick medallions. Scrub 1 pound of red potatoes and cut into chunks. Other potatoes could be used.
  • Mince 3 medium onions. Crush or mince 6 cloves of garlic. Add onion, 6 oz. tomato paste, and 1/2 tsp salt into the hot pan. Cook until onions are soft and lightly browned. About 8 minutes and try to add the garlic for the last minute.
  • When the onion is ready, add one 14 oz can of beef broth to the pan and scrape any brown bits from the bottom of the pan.
  • Add all ingredients except the peas in the crock pot, stir well and set to 8 hours on low. At hour 7, add 1 cup frozen peas.


Pro Tips

  1. I know this is cooking for two. This recipe will cut in half well. 
  2. As written, you should use a 6.5 qt or bigger crock pot.
  3. Leftovers are good in the refrigerator for 3-4 days or 2-3 months in a freezer.
  4. If you're in a hurry, skip the whole browning skillet steps. Just dump it in, and it will be great.
  5. I prefer to cut and time a chuck roast for this, but store stew beef will work fine.


Calories: 479kcal | Carbohydrates: 22g | Protein: 40g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 106mg | Sodium: 846mg | Potassium: 762mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5600IU | Vitamin C: 14mg | Calcium: 30mg | Iron: 4.9mg