I’ve been making this simple beef stew on hectic weeknights for years — it’s one of those hands-off, family-pleasing dinners that smells like comfort the minute the lid goes on. Tender chuck, hearty potatoes and carrots, and a rich broth made with tomato paste and Worcestershire sauce come together in the Crockpot so you can walk away and come back to dinner ready.

Why you’ll love this dish

This Simple Beef Stew is the definition of cozy, unfussy cooking. It’s inexpensive, low-effort, and feeds a crowd. Because it’s designed for a slow cooker, it’s perfect for busy weeknights, chilly weekends, or when you want dinner ready without babysitting the stove. The tomato paste and Worcestershire sauce kick the broth up a notch without complicated ingredients.

“A stick-to-your-ribs winner — I put it on low in the morning and the house smells amazing by dinnertime.” — home cook review

If you like other comforting slow-cooked classics, try my take on a Crock-Pot beef stew for a slightly different seasoning profile and timing.

How this recipe comes together

Before you dig into the ingredients, here’s a quick overview so you know what to expect.

Brown-free, slow-cooker method: everything goes into the Crockpot raw. The long, gentle heat breaks down connective tissue in the chuck so it becomes tender without needing to sear first.
One-bowl sauce: beef broth thinned with tomato paste, thyme, and Worcestershire gives a savory, rounded flavor — no extra roux required.
Hands-off timing: set it on low for about 8 hours or high for 4 hours. The meat should be fork-tender and vegetables soft but intact.
Finish and serve: taste and adjust seasoning at the end; skim any excess fat if desired.

Gather these items

What you’ll need (serves 4–6)

2 pounds beef chuck, cut into 1-inch pieces (boneless chuck is ideal; it becomes melt-in-your-mouth tender)
4 cups beef broth (low-sodium if you prefer control over salt)
4 carrots, chopped (medium)
4 potatoes, diced (Yukon Gold or Russet both work)
1 onion, chopped (yellow or sweet)
2 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce

Substitutions & notes:

Short on chuck? Brisket can work, but adjust cook time if very fatty.
For a gluten-free stew, use a gluten-free Worcestershire or substitute with a dash of soy-free tamari and a touch of balsamic.
Want dumplings? Serve with my beef stew and dumplings for a comforting upgrade.

Directions to follow

Add the beef, carrots, potatoes, onion, and garlic to the Crockpot. Spread them in an even layer.
In a medium bowl, whisk together beef broth, tomato paste, thyme, salt, pepper, and Worcestershire sauce until the tomato paste is fully dissolved.
Pour the seasoned broth over the beef and vegetables in the Crockpot. Give the pot a gentle stir so the liquid surrounds the meat.
Cover and cook on low for 8 hours or on high for 4 hours, until the beef is fork-tender and vegetables are cooked through.
Taste and adjust seasoning with extra salt and pepper if needed. Serve hot.

Best ways to enjoy it

This stew is a meal on its own but shines with a few complementary sides:

Rustic crusty bread or buttered rolls to mop up the broth.
A simple green salad with a sharp vinaigrette cuts the richness.
Spoon over creamy mashed potatoes for an indulgent twist.
For a Mediterranean twist, serve with a side of white beans and flatbread — similar to my loubia beef stew with white beans.

Storage and reheating tips

Refrigerate leftovers in an airtight container within 2 hours of cooking. Store for up to 3–4 days.
To reheat: simmer gently on the stove over medium-low heat until warmed through, stirring occasionally. Microwaving in 1–2 minute bursts also works for single portions.
To freeze: cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. Freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
Food safety note: do not leave cooked stew at room temperature for more than 2 hours to prevent bacterial growth.

Pro chef tips

Patience pays: avoid cranking the heat to speed things up — the low-and-slow method softens connective tissue and prevents tough meat.
Thickness control: if you prefer a thicker gravy, whisk 1–2 tablespoons cornstarch with equal cold water and stir into the stew in the last 20–30 minutes of cooking on high. Alternatively, mash a few potato pieces in the pot to naturally thicken.
Flavor booster: a splash of balsamic vinegar or a teaspoon of Dijon mustard at the end brightens the flavors.
Texture notes: cut vegetables uniformly so everything finishes cooking at the same time.

Creative twists

Red wine variation: replace 1 cup of the beef broth with red wine for depth; cook a bit longer to mellow the alcohol.
Mushroom-beef stew: add 8 ounces sliced mushrooms in the last hour for an earthy note.
Spicy version: add a diced jalapeño or 1/2 teaspoon smoked paprika for heat and smokiness.
Vegetarian swap: use hearty mushrooms or seitan and vegetable broth, plus an extra tablespoon of tomato paste for body.

Your questions answered

Q: Can I brown the beef first?
A: Yes — searing the chuck in a hot skillet before adding it to the Crockpot adds an extra layer of caramelized flavor. It’s optional but recommended if you have the time.

Q: How can I thicken the stew without cornstarch?
A: Mash a few potatoes or remove a cup of veggies, purée them, and stir back into the pot. The starch from the potatoes will thicken naturally.

Q: Is this safe to cook longer than 8 hours on low?
A: Most slow cookers are fine for 8–10 hours on low. Beyond that, meat can start to fall apart excessively. If you need it to hold longer, keep it on the warm setting after it’s done.

Q: Can I turn this into a stovetop stew?
A: Yes — simmer gently in a large Dutch oven for 2–2.5 hours, covered, stirring occasionally, until meat is tender.

Conclusion

If you enjoyed this no-fuss approach to hearty comfort food, you might also like this detailed Beef Stew Recipe {Homemade & Flavorful} – Spend With Pennies for a slightly different technique, or this Easy Homemade Beef Stew | Healthy Fitness Meals for lighter swaps and additional serving ideas.

Simple Beef Stew

This easy beef stew cooks in a Crockpot, combining tender chuck, hearty vegetables, and a savory broth for a hands-off, comforting meal.

Prep Time 20

Cook Time 8

Total Time 8 20

Serving Size servings

Ingredients

Main Ingredients

2 pounds beef chuck, cut into 1-inch pieces (boneless chuck is ideal) Becomes melt-in-your-mouth tender
4 cups beef broth Low-sodium if you prefer control over salt
4 medium carrots, chopped
4 medium potatoes, diced (Yukon Gold or Russet)
1 large onion, chopped (yellow or sweet)
2 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce

Instructions

Preparation

Add the beef, carrots, potatoes, onion, and garlic to the Crockpot. Spread them in an even layer.
In a medium bowl, whisk together beef broth, tomato paste, thyme, salt, pepper, and Worcestershire sauce until the tomato paste is fully dissolved.
Pour the seasoned broth over the beef and vegetables in the Crockpot. Give the pot a gentle stir so the liquid surrounds the meat.
Cover and cook on low for 8 hours or on high for 4 hours, until the beef is fork-tender and vegetables are cooked through.
Taste and adjust seasoning with extra salt and pepper if needed. Serve hot.

Notes

For best results, refrigerate leftovers in an airtight container and consume within 3-4 days. Reheat gently to preserve texture.