This Beef Stew Crockpot Recipe is like a warm hug in a bowl. It’s rich, hearty, and slow-cooked until the beef is melt-in-your mouth tender and the veggies are perfectly soft. This is a staple for the colder months for sure, especially on days when you’d prefer dinner to make itself.

This Beef Stew Crockpot Recipe is low effort, extremely comforting, and pretty simple to make! You do a quick sear on the beef, toss everything into the crockpot, and let it do its thing while you do other things (or just sit back and relax!). You’ll come home to a house that smells amazing and dinner that’s ready to be served. Want more? Try Easy Chicken Noodle Soup or Braised Beef Short Ribs.

😍 Why You’ll Love This Beef Stew Crockpot Recipe

Comforting and hearty: slow cooking gives the beef time to become melt-in-your-mouth tender while the vegetables soak up all that rich, savoury flavour.
Low effort, big payoff: a quick sear, a little chopping, and the crockpot does the rest while you go about your day.
Classic and reliable: this is one of those back-pocket recipes you’ll come back to every cold season because it just works.
Perfect for cozy nights: it’s filling, freezer-friendly, and even better when served with warm chive and cheddar biscuits on the side.

🍲 Ingredients To Make Crockpot Beef Stew Recipe

Stewing beef (chuck roast or bottom round): These cuts are ideal for slow cooking. They start out tough but become incredibly tender and flavourful after hours in the crockpot.
Flour: Lightly coats the beef before searing to help build flavour and gives the stew its classic thickness later on.
Vegetable oil: Used to brown the beef evenly and create those flavour-packed bits on the bottom of the pan.
Carrots: Add natural sweetness and soften beautifully as the stew cooks.
Celery: Brings subtle savoury depth and rounds out the base.
Yellow onion: Slowly melts into the stew, adding richness.
Russet potatoes: Hearty and filling, they absorb the broth and help make this stew feel like a full meal.

Garlic: Adds warmth and depth.
Red wine (Cabernet Sauvignon): Adds richness and complexity. It deglazes the pan and deepens the overall flavour.
Worcestershire sauce: A small amount goes a long way, adding umami and savoury depth.
Tomato sauce: Adds body and a touch of acidity, keeping the stew balanced.
Beef stock (reduced sodium): Forms the base of the stew and carries all the flavours.
Butter: Combined with flour to make a roux that thickens the stew.
Fresh thyme: Adds that classic, earthy stew flavour that pairs perfectly with beef.
Bay leaves: Infuse the stew with subtle warmth and depth as it cooks.

Black pepper: Simple seasoning that lets all the other flavours shine.
Fresh parsley: Optional, but a fresh sprinkle at the end brightens everything up.

For the Chive & Cheddar Biscuits:

All-purpose flour: Forms the base of the biscuits and gives them structure while still keeping them soft and tender.
Whole milk or 2%: Adds moisture and richness.
Cold butter: Keeping the butter cold creates steam as it bakes, which gives you those perfect layers.
Sharp cheddar cheese: Adds bold, savoury flavour and melts beautifully throughout the biscuits.
Green onions (chives): Bring freshness and a mild onion flavour that cuts through the richness of the cheese.
Baking powder: Gives the biscuits their lift so they bake up tall and fluffy.
Garlic powder: Adds a subtle savoury note that pairs great with cheddar.
Salt: Balances the flavours and brings everything together.

✔ How To Make This Beef Stew Crockpot Recipe

Begin by adding your stewing beef to a large bowl. Add your flour and toss to combine, ensuring all pieces have been fully covered.

To a large pan, add your vegetable oil and once hot, add your beef and brown on each side. Work in batches if you need, to avoid crowding the pan. This should only take 2-3 minutes, don’t worry about cooking the beef all the way through.

Remove the beef using a slotted spoon and set aside. To the same pan, reduce heat to low and add your wine. Scrap all the bits from the bottom of the pan and let simmer for 1-2 minutes then turn off the heat. Set aside while you prepare your other ingredients.

Chop your carrots, celery, onions, and potatoes into similar sized pieces, about 1/2 inch. Set aside. To your crockpot, add your beef, red wine, carrots, celery, onions, potatoes, garlic, tomato sauce, beef stock, worcestershire, bay leaf, and thyme. Mix to combine.

Set your crockpot to low, and cook for 8-9 hours. Alternatively, you can set to high for 4-5 hours. During the last 30-40 minutes of cook time, add your flour and butter to a small saucepan and cook on low, whisking continuously until you have created a smooth roux, this should take about 3-4 minutes. Add the roux to your crockpot, stir to combine, and let the stew cook for an additional 30 minutes.

If the beef is still tough, cover the crockpot and continue cooking for another hour or until tender. Taste before serving in case you need any additional salt/pepper. Top with fresh parsley and serve along side homemade biscuits or mashed potatoes.

For the Biscuits:

Preheat your oven to 450 °F. In a large bowl add your flour, baking powder, garlic powder and salt.

Using a pasty knife, cheese grater, or fork, add in your cold cubed butter to the flour mixture. Using your hands mix together the flour and butter until a coarse meal starts to form and the butter is combined evenly.

Add the milk and begin mixing until a dough forms. If the dough is too sticky you can add a tbsp of flour at a time, and if it’s too dry, you can add a tbsp of milk at a time.

Add the dough to a clean working surface and fold in your cheddar cheese and green onions and knead for an additional 30-45 seconds, until a smooth ball forms.

Roll the dough out to 1/2 inch thick, slice into equal pieces and place on a parchment lined baking sheet. Bake for 10-12 minutes, just until golden and flaky.

🗒 Variations

Extra veggie-loaded: Add mushrooms, parsnips, or turnips for even more hearty flavour and texture.
Garlic-forward: Add a whole head of garlic, halved crosswise, to the crockpot for deeper garlic flavour.
Herb swap: Rosemary or oregano work well if you don’t have thyme on hand.

🗒 Substitutions

No red wine: Skip it and replace with extra beef stock plus a splash of red wine vinegar or balsamic vinegar for balance.
Beef stock: Vegetable stock works in a pinch, but the flavour will be lighter and less rich.
Potatoes: Yukon Gold or red potatoes work just as well and hold their shape nicely.
Butter: You can use plant-based butter for the roux if needed, just choose one with a neutral flavour.

🍴 Leftovers? Lucky you.

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the stew thickens too much, add a splash of beef stock or water to loosen it. For longer storage, freeze in individual portions for up to 3 months. Thaw overnight in the fridge and reheat slowly for best texture.

🤔 FAQ’S

👩🏻‍🍳 Hungry For More? 

If you loved this Beef Stew Crockpot recipe, then make sure to check out a few of my other favourites you may also love:

• Easy Chicken Noodle Soup
• Roasted Red Pepper and Tomato Soup
• Dill Pickle Soup
• Chicken Poblano Soup
• Sausage Tortellini Soup
• Chicken Pot Pie Soup

💌 Let’s Stay Connected

Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this beef stew crockpot recipe (or any recipe of mine) don’t forget to leave a review.