Crock pot beef stew with stew meat is the kind of supper that practically makes itself. You brown the beef, add vegetables and broth, and let the slow cooker do the rest while you get on with your day. By evening the beef is fork tender, the potatoes are soft, and the gravy is rich enough to sop up with a biscuit. Here is how to make it, how long to cook it, and how to get that thick, glossy stew everyone wants.
Why Stew Meat Works So Well in a Slow Cooker
Stew meat is beef cut into bite-sized pieces, usually from hardworking cuts with plenty of connective tissue. Cooked fast, those pieces can be chewy. Cooked low and slow, that connective tissue melts into gelatin, which makes the beef tender and gives the broth body. That is exactly what a crock pot does best.
Lane Angus Stew Meat comes already cut and ready for the pot, so there is no trimming or cubing. It is pasture raised Angus beef with no added hormones, raised and harvested in North Carolina, and Lane Angus ships nationwide. It arrives frozen, so move it to the fridge a day or so before you plan to cook.
Ingredients for Crock Pot Beef Stew
2 pounds beef stew meat, thawed
1 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper
3 tablespoons all-purpose flour
2 tablespoons oil or beef tallow
1 large yellow onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
3 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
1 1/2 pounds Yukon Gold potatoes, cut into 1 1/2 inch chunks
4 carrots, peeled and cut into 1 inch pieces
2 celery stalks, sliced
1 cup frozen peas (optional)
Fresh parsley for serving
How to Make Beef Stew in a Crock Pot
Dry and season the beef. Pat the stew meat dry with paper towels. Toss it with the salt, pepper, and flour until every piece is lightly coated.
Brown the beef. Heat the oil in a large skillet over medium-high heat. Brown the beef in two batches so the pieces sear instead of steam, about 3 to 4 minutes per batch. Move the browned beef to the slow cooker.
Build the flavor base. Lower the heat to medium. Add the onion to the same skillet and cook 4 to 5 minutes until soft. Stir in the garlic and tomato paste and cook 1 minute more.
Deglaze the pan. Pour in 1 cup of the broth and scrape up the browned bits from the bottom of the skillet. Pour everything into the crock pot.
Add the rest. Add the remaining broth, Worcestershire, thyme, bay leaves, potatoes, carrots, and celery. Stir gently. The liquid should come most of the way up the ingredients but does not need to cover them completely.
Slow cook. Cover and cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours, until the beef shreds easily with a fork.
Finish and serve. Remove the bay leaves. Stir in the peas for the last 15 minutes if using. Taste and adjust the salt, then top with parsley.
How Long to Cook Beef Stew in a Crock Pot
The beef is safe to eat once it reaches 145°F, but stew meat is not tender until it goes well past that, usually above 190°F, when the connective tissue breaks down. That is why time matters more than temperature here.
SettingCook timeResultLOW8 to 9 hoursMost tender beef, best textureHIGH4 to 5 hoursTender, slightly firmer bites
Crock pot beef stew on low is worth the wait if you have the time. If your beef still feels tough at the end, it needs more time, not less. Give it another 30 to 60 minutes and check again.
Should You Brown Stew Meat First?
You can skip browning and still get a good stew, but searing adds a deeper, roasted flavor and a darker gravy. The flour coating also starts thickening the stew from the beginning. If you only have ten extra minutes in the morning, this is the best place to spend them.
How to Thicken Beef Stew in a Crock Pot
The flour on the beef gives you a medium-bodied gravy. For a thicker stew, use one of these in the last 30 minutes:
Cornstarch slurry: Whisk 2 tablespoons cornstarch with 3 tablespoons cold water. Stir it in, turn the cooker to HIGH, and cook uncovered 15 to 20 minutes.
Mash a few potatoes: Press several potato chunks against the side of the crock and stir them in. Their starch thickens the broth naturally.
Leave the lid off: Cooking uncovered on HIGH for the final 30 minutes lets some liquid cook off.
Tips for the Best Slow Cooker Beef Stew
Cut vegetables large. Big chunks hold their shape over a long cook. Small pieces turn mushy.
Do not overfill. Keep the crock between half and two-thirds full so it heats evenly.
Keep the lid on. Every peek lets heat escape and can add 15 to 20 minutes to the cook time.
Make it ahead. Beef stew tastes even better the next day. It keeps 3 to 4 days in the fridge and freezes well for up to 3 months.
What to Serve with Beef Stew
Warm biscuits, cornbread, or crusty bread are classic for soaking up the gravy. A simple green salad balances the richness. You can also skip the potatoes in the pot and spoon the stew over mashed potatoes or egg noodles.
If you like slow, cozy beef dinners, try our bone-in chuck roast in a Dutch oven or our smothered cube steak in the oven next.
Stock Your Freezer for Stew Season
Stew meat is one of the easiest cuts to keep on hand all winter. The Lane Angus Crock Pot Box bundles stew beef with a rump roast, sirloin tips, and more slow cooker favorites. If you want a full freezer of cuts at once, take a look at Lane Angus Beef Shares.
Ready to make it? Order Lane Angus Stew Meat and have this stew on the table this week.
Crock Pot Beef Stew FAQ
Can you put raw stew meat in a crock pot?
Yes. Raw stew meat cooks safely in a slow cooker. Browning it first is optional but adds flavor and color to the gravy.
Is it better to cook beef stew on low or high in a crock pot?
Low is better for tenderness. Eight to nine hours on low gives the connective tissue time to melt, while high works when you only have four to five hours.
Why is my crock pot beef stew meat tough?
It usually needs more time. Stew meat turns tender only after a long, slow cook, so keep going and check every 30 to 60 minutes.
Can you put frozen stew meat in a crock pot?
It is best to thaw it first. Frozen meat can sit too long at unsafe temperatures as the slow cooker heats up, so thaw stew meat in the fridge overnight before cooking.
