These easy Crock Pot beef stew recipes are perfect for chilly nights, busy weekdays, and family dinners when you want something warm and filling with very little hands-on work.

Each slow cooker beef stew cooks low and slow until the meat is tender and the broth is full of flavor.

You’ll find simple slow cooker beef stew meat recipes made with potatoes, carrots, onions, and everyday pantry ingredients. These are the kind of stew meat recipes Crock Pot easy enough for beginners, but still comforting enough for Sunday dinner or a cozy fall meal.

If you’re looking for dependable beef stew meat recipes Crockpot style, this list gives you plenty of easy options for make-ahead dinners, family meals, and cold-weather comfort food.

1. Classic Crock Pot Beef Stew

This is the stew everyone pictures when they hear “beef stew.” Chuck roast, potatoes, carrots, and a deep beefy broth, all melted together after hours in the crock pot. No fancy ingredients — just the technique done right.

Ingredients

• 2 lbs beef chuck roast, cut into 1.5-inch cubes
• 3 tablespoons flour, divided
• 2 tablespoons olive oil
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 lb baby potatoes, halved
• 3 carrots, cut into chunks
• 2 celery stalks, sliced
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Toss the beef cubes with 2 tablespoons flour, salt, and pepper.
2. Heat oil in a skillet over medium-high heat and sear the beef in batches until browned on all sides, about 5 minutes. This step isn’t required but it builds a lot of flavor — don’t skip it if you have 10 extra minutes.
3. Transfer the beef to the crock pot. Add the broth, tomato paste, potatoes, carrots, celery, onion, garlic, bay leaves, and thyme.
4. Cover and cook on low for 8 hours or high for 4-5 hours, until the beef is fork-tender.
5. Whisk the remaining 1 tablespoon flour with 2 tablespoons cold water and stir into the stew. Cook uncovered on high for 15 minutes to thicken.
6. Remove the bay leaves, taste, and adjust salt and pepper before serving.

Prep: 20 min | Cook: 8 hrs (low) | Serves: 6
Protein: ~32g per serving | Calories: ~410 kcal per serving

2. Crock Pot Guinness Beef Stew

Guinness adds a malty, slightly bitter depth that plain broth can’t match. This is an Irish-pub take on the classic — rich, dark, and best served with something to mop up the gravy.

Ingredients

• 2 lbs beef chuck, cut into cubes
• 3 tablespoons flour
• 2 tablespoons butter
• 1 (14.9 oz) can Guinness stout
• 2 cups beef broth
• 2 tablespoons Worcestershire sauce
• 1 lb Yukon gold potatoes, quartered
• 3 carrots, sliced thick
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tablespoon brown sugar
• 2 sprigs fresh thyme

Instructions

1. Toss the beef with flour, salt, and pepper.
2. Melt butter in a skillet and brown the beef in batches, about 4-5 minutes per batch.
3. Transfer beef to the crock pot with the Guinness, broth, Worcestershire, potatoes, carrots, onion, garlic, brown sugar, and thyme.
4. Cover and cook on low for 8 hours, until the beef shreds easily with a fork.
5. Remove the thyme sprigs. If the gravy is thin, mash a few potato pieces against the side of the pot to thicken it naturally.
6. Season with salt and pepper before serving.

Prep: 20 min | Cook: 8 hrs (low) | Serves: 6
Protein: ~30g per serving (estimated from ingredients) | Calories: ~440 kcal per serving (estimated from ingredients)

3. Crock Pot Beef and Barley Stew

Barley turns a regular stew into something closer to a meal in a bowl. It soaks up the broth as it cooks and adds a chewy bite that potatoes don’t give you.

Ingredients

• 2 lbs beef stew meat, cubed
• 2 tablespoons olive oil
• 5 cups beef broth
• 3/4 cup pearl barley, rinsed
• 3 carrots, sliced
• 2 celery stalks, sliced
• 1 onion, diced
• 8 oz mushrooms, quartered
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions

1. Heat oil in a skillet and brown the beef in batches, about 4-5 minutes.
2. Add the beef to the crock pot along with the broth, barley, carrots, celery, onion, mushrooms, garlic, tomato paste, and rosemary.
3. Cover and cook on low for 7-8 hours, until the barley is tender and the beef pulls apart easily.
4. Stir well — the barley thickens the broth as it sits, so give it a few minutes before serving.
5. Season with salt and pepper to taste.

Prep: 15 min | Cook: 7-8 hrs (low) | Serves: 6
Protein: ~29g per serving (estimated from ingredients) | Calories: ~430 kcal per serving (estimated from ingredients)

4. Crock Pot Beef Bourguignon

The slow cooker version of the French classic. Red wine, bacon, and pearl onions make this the fanciest stew on the list, but the crock pot does almost all the work.

Ingredients

• 2 lbs beef chuck, cubed
• 4 slices bacon, chopped
• 3 tablespoons flour
• 1.5 cups dry red wine
• 1.5 cups beef broth
• 2 tablespoons tomato paste
• 1 lb baby potatoes, halved
• 10 oz pearl onions, peeled
• 8 oz mushrooms, halved
• 3 garlic cloves, minced
• 2 sprigs fresh thyme
• 1 bay leaf

Instructions

1. Cook the bacon in a skillet until crisp, then set aside, leaving the fat in the pan.
2. Toss the beef with flour and brown it in the bacon fat in batches, about 4-5 minutes per batch.
3. Transfer the beef and bacon to the crock pot with the wine, broth, tomato paste, potatoes, pearl onions, mushrooms, garlic, thyme, and bay leaf.
4. Cover and cook on low for 8 hours, until the beef is very tender.
5. Remove the thyme sprigs and bay leaf before serving.
6. Taste and season with salt and pepper — the bacon and reduced wine usually mean you need less salt than expected.

Prep: 25 min | Cook: 8 hrs (low) | Serves: 6
Protein: ~33g per serving (estimated from ingredients) | Calories: ~460 kcal per serving (estimated from ingredients)

5. Crock Pot Southwest Beef Stew

Black beans, corn, and chili spices turn this into something closer to a thick chili-stew hybrid. Good with cornbread or a scoop of rice on the side.

Ingredients

• 2 lbs beef chuck, cubed
• 1 tablespoon olive oil
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 1.5 cups frozen or fresh corn
• 3 cups beef broth
• 1 onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Instructions

1. Heat oil in a skillet and sear the beef in batches, about 4 minutes.
2. Add the beef to the crock pot with the black beans, tomatoes, corn, broth, onion, bell pepper, garlic, chili powder, cumin, and smoked paprika.
3. Cover and cook on low for 7-8 hours, until the beef shreds easily.
4. Stir well and taste — add more chili powder if you want more heat.
5. Serve topped with cilantro, lime, or shredded cheese if you like.

Prep: 15 min | Cook: 7-8 hrs (low) | Serves: 6
Protein: ~31g per serving (estimated from ingredients) | Calories: ~420 kcal per serving (estimated from ingredients)

6. Crock Pot Beef Stew with Sweet Potatoes

Swapping in sweet potatoes gives this stew a little natural sweetness that plays well against the savory broth. A good option if regular potato stew feels too heavy.

Ingredients

• 2 lbs beef chuck, cubed
• 2 tablespoons flour
• 1 tablespoon olive oil
• 4 cups beef broth
• 1.5 lbs sweet potatoes, peeled and cubed
• 2 carrots, sliced
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Toss the beef with flour, then brown it in oil in a skillet, about 4-5 minutes.
2. Add the beef to the crock pot with the broth, sweet potatoes, carrots, onion, garlic, tomato paste, cinnamon, and thyme.
3. Cover and cook on low for 7-8 hours, until the beef and sweet potatoes are tender.
4. Stir gently — sweet potatoes break down faster than regular potatoes, so a light hand keeps some texture.
5. Season with salt and pepper before serving.

Prep: 15 min | Cook: 7-8 hrs (low) | Serves: 6
Protein: ~30g per serving (estimated from ingredients) | Calories: ~400 kcal per serving (estimated from ingredients)

7. Crock Pot Balsamic Beef Stew

Balsamic vinegar adds tang and a little sweetness that cuts through the richness of the beef. Simple ingredient list, but the flavor is more interesting than a basic stew.

Ingredients

• 2 lbs beef chuck, cubed
• 2 tablespoons flour
• 1 tablespoon olive oil
• 1/3 cup balsamic vinegar
• 3 cups beef broth
• 2 tablespoons tomato paste
• 1 lb baby potatoes, halved
• 3 carrots, cut into chunks
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tablespoon brown sugar
• 1 teaspoon dried Italian herbs

Instructions

1. Toss the beef with flour and brown it in oil in a skillet, about 4-5 minutes.
2. Add the beef to the crock pot with the balsamic vinegar, broth, tomato paste, potatoes, carrots, onion, garlic, brown sugar, and Italian herbs.
3. Cover and cook on low for 8 hours, until the beef is fork-tender.
4. Taste the broth — balsamic can vary in strength, so add a splash more if it’s not coming through.
5. Season with salt and pepper before serving.

Prep: 15 min | Cook: 8 hrs (low) | Serves: 6
Protein: ~31g per serving (estimated from ingredients) | Calories: ~410 kcal per serving (estimated from ingredients)

8. Crock Pot Curry Beef Stew

Coconut milk and curry powder take this stew in a completely different direction — creamy, warmly spiced, and great spooned over rice.

Ingredients

• 2 lbs beef chuck, cubed
• 1 tablespoon oil
• 1 (14 oz) can coconut milk
• 1.5 cups beef broth
• 2 tablespoons curry powder
• 1 tablespoon tomato paste
• 1 lb potatoes, cubed
• 2 carrots, sliced
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• Salt to taste

Instructions

1. Heat oil in a skillet and sear the beef in batches, about 4 minutes.
2. Add the beef to the crock pot with the coconut milk, broth, curry powder, tomato paste, potatoes, carrots, onion, garlic, and ginger.
3. Cover and cook on low for 7-8 hours, until the beef is tender.
4. Stir well — coconut milk can separate slightly during cooking, but it comes back together when stirred.
5. Season with salt to taste and serve over rice.

Prep: 15 min | Cook: 7-8 hrs (low) | Serves: 6
Protein: ~30g per serving (estimated from ingredients) | Calories: ~430 kcal per serving (estimated from ingredients)

9. Crock Pot Beef and Mushroom Stew

Heavy on mushrooms, light on starch. This one leans into the earthy, savory side of beef stew rather than the potato-heavy version.

Ingredients

• 2 lbs beef chuck, cubed
• 2 tablespoons flour
• 2 tablespoons butter
• 16 oz cremini mushrooms, halved
• 4 cups beef broth
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1/4 cup sour cream (stirred in at the end)
• Salt and pepper to taste

Instructions

1. Toss the beef with flour and brown it in butter in a skillet, about 4-5 minutes.
2. Add the beef to the crock pot with the mushrooms, broth, onion, garlic, Worcestershire, and thyme.
3. Cover and cook on low for 7-8 hours, until the beef is tender.
4. Stir in the sour cream just before serving — do not add it earlier or it can curdle over long cooking.
5. Season with salt and pepper to taste.

Prep: 15 min | Cook: 7-8 hrs (low) | Serves: 6
Protein: ~31g per serving (estimated from ingredients) | Calories: ~400 kcal per serving (estimated from ingredients)

10. Crock Pot Tomato Beef Stew (Italian-Style)

A tomato-forward stew with Italian herbs and a splash of red wine. Lighter than a cream-based stew but still rich enough to be a full dinner on its own.

Ingredients

• 2 lbs beef chuck, cubed
• 1 tablespoon olive oil
• 1 (28 oz) can crushed tomatoes
• 1.5 cups beef broth
• 1/2 cup dry red wine (optional)
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

Instructions

1. Heat oil in a skillet and sear the beef in batches, about 4 minutes.
2. Add the beef to the crock pot with the crushed tomatoes, broth, wine (if using), onion, carrots, celery, garlic, oregano, and basil.
3. Cover and cook on low for 7-8 hours, until the beef is fork-tender.
4. Stir well and taste — add a pinch of sugar if the tomatoes taste too acidic.
5. Season with salt and pepper before serving, with crusty bread on the side.

Prep: 15 min | Cook: 7-8 hrs (low) | Serves: 6
Protein: ~30g per serving (estimated from ingredients) | Calories: ~390 kcal per serving (estimated from ingredients)