Crock Pot Country Beef Stew

Crock pot country beef stew

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  • Total: 8 hrs 20 mins
  • Prep: 20 mins
  • Cook: 8 hrs
  • Yield: 1 pot (6 servings)
Nutritional Guidelines (per serving)
758 Calories
17g Fat
96g Carbs
57g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1 pot (6 servings)
Amount per serving
Calories 758
% Daily Value*
Total Fat 17g 21%
Saturated Fat 6g 32%
Cholesterol 135mg 45%
Sodium 394mg 17%
Total Carbohydrate 96g 35%
Dietary Fiber 14g 50%
Protein 57g
Calcium 144mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A mouthwatering beef stew is an essential item in almost every home cook's repertoire, and low and slow is the perfect way to cook it. The benefits of slow cooking are many, but coming home to a delicious, fully cooked meal is perhaps the most rewarding. 

Make this country-style beef stew with good, lean stewing beef (chuck), or use round steak if that's what you have on hand. Vegetables include potatoes, carrots, onions, and celery, along with peas, which go into the stew about 15 to 20 minutes before the end of the cooking time. Substitute with mixed vegetables if you'd like.

The tapioca is a common thickener for crock pot dishes. If you don't have quick-cooking tapioca, thicken the stew with a slurry made with flour and water. See the tips below the recipe for details.

Enjoy this beef stew with a crusty artisan loaf or homemade bread and a tossed green salad.


  • 2 pounds stewing beef
  • 4 medium carrots
  • 3 onions
  • 6 potatoes (medium)
  • 3 ribs celery
  • 2 (14.5-ounce) cans tomatoes (diced)
  • 1 cup beef stock (preferably unsalted or low sodium)
  • 6 tablespoons quick-cooking tapioca
  • 3 tablespoons Worcestershire sauce
  • 2 bay leaves
  • Dash ground allspice
  • 1/4 teaspoon dried marjoram (or oregano)
  • 1/4 teaspoon dried thyme (or to taste)
  • Kosher salt and freshly ground black pepper (to taste)
  • 1 (10-ounce) package frozen green peas (thawed)

Steps to Make It

  1. Cut the beef into 1-inch cubes.

  2. Peel the carrots and slice them into 1//4 to 1/2-inch rounds.

  3. Peel and chop the onions.

  4. Peel the potatoes and cut them into 1-inch cubes.

  5. Slice the celery.

  6. Combine the chopped and sliced vegetables in the slow cooker with the beef, tomatoes, beef stock, tapioca, Worcestershire sauce, and bay leaves.

  7. Cover and cook on low for 7 to 9 hours. 

  8. Taste the stew and add the allspice, marjoram, thyme, salt, and pepper, as needed

  9. Turn to high and add frozen peas about 20 minutes before serving.


  • If time allows, sear the beef cubes in 2 tablespoons of vegetable oil before adding them to the crockpot. Browning, while not required, adds flavor, texture, and color to a dish.
  • Even though the stew starts with 1 cup of stock, condensation adds more water as the stew cooks. If you like a stew with a lot of broth, add an extra 1/2 to 1 cup of stock.
  • If you don't have tapioca, thicken the stew with a mixture of equal parts flour and water. Use 1 tablespoon of flour mixed with 1 tablespoon of water for each cup of liquid. Add it, a little at a time, when you add the peas.
  • Slice and cube the vegetables the night before. Put them in a bowl and refrigerate them overnight. The next day, combine the prepared vegetables with the beef and continue with steps 6 through 9.