Can I double this recipe for a crowd?

Yes, but make sure your slow cooker is big enough. I once tried to cram a double batch into a smaller crockpot, and we learned that the stew needs space to circulate heat. If it is too full, cooking times change and dinner was delayed.

Is it okay to use stew meat instead of beef chuck?

You can, but beef chuck has more connective tissue that breaks down and gives you that melt-in-your-mouth texture. Stew meat works in a pinch, but expect slightly different results.

How do I prevent mushy vegetables?

Add quick-cooking vegetables later in the process. If you want firmer carrots, think about adding them halfway through the cooking time. For potatoes, if you like them chunky, add them with a couple of hours left on low.

Can I leave the stew on warm after cooking?

Yes. Most slow cookers have a warm setting that is great for keeping the stew ready. However, do not leave it on warm indefinitely. I keep it on warm for a couple of hours while we eat and then refrigerate leftovers.

Will flour or cornstarch change the flavor?

A little thickener will not change the flavor much. Cornstarch will keep the broth glossy. Flour can slightly cloud the broth but gives a rustic feel. Both are fine; choose based on the texture you prefer.

Easy Comforting Crockpot Beef Stew Recipe 2026

Description

A warm and comforting slow cooker beef stew that simmers all day to deliver tender meat and soft vegetables, perfect for busy weeknights.

Ingredients

Scale

2 lbs beef chuck, cut into 1-inch cubes
4 cups beef broth
4 medium carrots, sliced
4 medium potatoes, diced
1 onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon thyme
1 teaspoon rosemary
Salt and pepper to taste
2 tablespoons olive oil

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Instructions

In a large skillet, heat olive oil over medium-high heat. Add beef cubes and brown on all sides.
Transfer the browned beef to a crockpot.
Add carrots, potatoes, onion, garlic, beef broth, tomato paste, thyme, rosemary, salt, and pepper to the crockpot. Stir gently to combine.
Cover and cook on low for 8-10 hours or high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
Serve warm, taste, and adjust seasoning as desired.

Notes

Leftovers will taste even better the next day. Store in airtight containers and reheat gently. Great for freezing!

Prep Time: 20 minutes
Cook Time: 480 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 4g
Sodium: 750mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 35g
Cholesterol: 100mg