Crockpot Beef Stew With Vegetables

Crockpot beef stew recipe

​The Spruce / Diana Chistruga

Prep: 15 mins
Cook: 10 hrs
Total: 10 hrs 15 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
359 Calories
12g Fat
31g Carbs
33g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 359
% Daily Value*
Total Fat 12g 15%
Saturated Fat 4g 22%
Cholesterol 91mg 30%
Sodium 413mg 18%
Total Carbohydrate 31g 11%
Dietary Fiber 5g 17%
Protein 33g
Calcium 82mg 6%
*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 bowl of beef stew is comforting and satisfying and the slow cooker makes it an easy meal to prepare and cook. The preparation for this beef stew takes just minutes. Toss everything in the crock pot and press the start button—that's all there is to it. The stew cooks on its own for about 8 hours, so you'll be free to go to work, take care of errands, or put your feet up and relax.

Slow cooking is also one of the best ways to cook tougher cuts of beef. The long, slow cooking breaks down the connective tissue, making the meat so tender it almost melts in your mouth.

The great flavor comes from an envelope of onion soup mix, along with some Worcestershire sauce, a little brown sugar, and bacon.

There's no need to brown the beef, but browning can improve the texture and flavor of the stew. If time allows, heat a small amount of cooking oil in a skillet or sauté pan over medium heat. Add the beef and cook for about 8 minutes, turning the meat frequently to brown the pieces on all sides.


  • 1 to 1 1/2 pounds stew beef, such as chuck roast, cut into bite-size cubes
  • 4 to 5 medium potatoes, peeled and cut into 1 1/2-inch chunks
  • 4 carrots, peeled and sliced
  • 1 envelope dry onion soup mix
  • 1 (6-ounce) can tomato paste
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon seasoning salt
  • 1/4 teaspoon  dry mustard
  • 1 tablespoon Worcestershire sauce
  • 1 or 2 strips of bacon, cooked and crumbled, or 1 tablespoon real bacon bits
  • 3 tablespoons brown sugar
  • 3 cups water (or unsalted beef stock)
  • 1 (12-ounce) package frozen peas

Steps to Make It

  1. Gather the ingredients.

    Ingredients for crockpot beef stew
    ​The Spruce / Diana Chistruga
  2. Place the beef cubes in a 3 1/2 to the 5-quart slow cooker ​or crockpot. Add the potatoes and carrots.

    Place ingredients in slow cooker
    ​The Spruce / Diana Chistruga
  3. In a saucepan, combine the onion soup mix, tomato paste, seasonings, Worcestershire sauce, bacon, and water; heat over medium heat until simmering. The peas will be added later.

    Combine onion soup mix
    ​The Spruce / Diana Chistruga
  4. Remove the mixture from heat and pour over meat and vegetables.

    Remove crockpot from heat
    ​The Spruce / Diana Chistruga
  5. Cover the slow cooker and cook the stew on the low setting for about 8 to 11 hours, or on high for about 4 to 5 hours. Add more water or stock, if necessary.

    Cover the slow cooker
    ​The Spruce / Diana Chistruga
  6. Add frozen peas about 20 to 30 minutes before the stew is done.

    Add frozen peas
    ​The Spruce / Diana Chistruga 
  7. Cover and continue to cook for 20 to 30 minutes longer.

    Cover crock pot
    ​The Spruce / Diana Chistruga
  8. Serve and enjoy!

    Serve and enjoy
    ​The Spruce / Diana Chistruga

How Do You Thicken Beef Stew?

Before adding the peas, combine 3 tablespoons of cornstarch with an equal amount of cold water. Mix until smooth. Gradually stir the cornstarch mixture into the simmering juices. Turn the slow cooker to the high setting. Add the peas and continue to cook for about 10 to 15 minutes, or until the stew is thickened and the peas are cooked.

How to Store

  • Refrigerate beef stew in a covered container for up to four days.
  • To freeze, transfer the cooled stew to a freezer bag or container. Freeze for up to six months.

Recipe Variations

  • Add about 1 cup of cubed rutabaga or turnip along with the potatoes and carrots.
  • Chop one or two ribs of celery and add along with the carrots.
  • Omit the peas or replace them with cut frozen green beans or mixed vegetables.
  • Add about 1/2 cup of red wine or beer for more complex flavor.

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