There’s nothing cozier than a bowl of warm, hearty beef stew, especially on chilly days. This Crockpot Beef Stew Soup is one of those “set-it-and-forget-it” meals that fills your home with amazing smells and makes everyone excited for dinner. Packed with tender beef, veggies, and a rich, flavorful broth, it’s comfort food at its best. The best part? It’s super easy to throw together, so even if life feels hectic, dinner will still feel like a hug in a bowl. Let’s get started!
What You’ll Need
- 2 lbs beef stew meat, cut into bite-sized chunks
- 4 cups beef broth
- 3 large carrots, peeled and sliced into chunks
- 3 medium potatoes, peeled and diced
- 2 celery stalks, chopped
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1/4 cup all-purpose flour (for tossing the beef)
- Salt and pepper, to taste
Pro Tips
- Sear the beef first! Browning it in a skillet with olive oil before adding it to the crockpot makes the stew extra flavorful.
- Cut veggies evenly. This ensures everything cooks at the same rate and no one gets crunchy carrots while the potatoes are mushy.
- Don’t lift the lid! Every time you peek, it adds cooking time. Let the crockpot work its magic.
- Taste and adjust. Before serving, taste the broth and adjust seasoning if needed. A little salt or a splash of Worcestershire sauce can enhance the flavors.
- Make it kid-friendly. If your kids aren’t fans of certain veggies, feel free to swap them out for ones they like, like peas or corn.
Tools You’ll Need
- Crockpot or slow cooker
- Large skillet
- Cutting board and knife
- Measuring cups and spoons
- Wooden spoon
Substitutions & Variations
- Beef: Swap for chicken thighs or turkey if preferred.
- Veggies: Use sweet potatoes instead of regular potatoes or add green beans or peas toward the end of cooking.
- Herbs: Fresh thyme and rosemary work beautifully if you have them. Just double the amount.
- Gluten-Free: Skip the flour or use a gluten-free alternative to coat the beef.
Make Ahead Tips
- Chop all the veggies the night before and store them in airtight containers in the fridge.
- Sear the beef and store it in the fridge overnight. In the morning, just toss everything into the crockpot!
Instructions
1. Prep the beef
Toss the beef chunks with flour, salt, and pepper.
2. Sear the beef
Heat olive oil in a skillet over medium-high heat and brown the beef on all sides. Don’t cook it all the way through—just get a nice sear.
3. Add ingredients to the crockpot
Place the beef, carrots, potatoes, celery, onion, garlic, tomato paste, thyme, rosemary, bay leaf, and beef broth into the crockpot. Stir to combine.
4. Cook
Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until the beef is tender and the veggies are cooked through.
5. Serve
Remove the bay leaf, taste, and adjust the seasoning if needed. Ladle into bowls, garnish with fresh parsley, and enjoy!
Leftovers & Storage
- Fridge: Store in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave.
- Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
Conclusion
This Hearty Crockpot Beef Stew Soup is the perfect meal for busy days or when you just need a little extra comfort. It’s warm, filling, and packed with flavor—and it’s sure to be a family favorite. If you try it, let me know how it turned out in the comments below or if you made any fun twists. I’d love to hear from you! 💕
