Slow Cooker
$2.61per plate
Prep
20 min
Slow Cooker · Beef Stew
Crock Pot Beef Stew
This crock pot beef stew is a real stew, not a thin soup: chunks of beef, potatoes, and carrots simmer all day in a broth that finishes thick enough to coat a spoon. Browning the beef first in a flour dredge builds flavor and gives the stew a head start on thickening, and a cornstarch slurry stirred in near the end tightens the gravy the rest of the way. It feeds eight for well under two dollars a plate, and the slow cooker does almost all the work. It joins our other soup and stew recipes, all priced before you shop.
$1.71per plate
Estimated recipe total
$13.65 · serves 8
Cook
8 hr
Total
8 hr 20 min
Serves
8
Recipe from Budget Plates · https://www.budgetplates.com/crockpot-beef-stew
Equipment
- 6 to 7 quart slow cooker
- Large skillet
- Cutting board and knife
Variations
- Skip browning the beef to save a step; see substitutions above.
- Add a splash of red wine with the broth for extra depth.
- Stir in frozen peas for the last 20 minutes for more color and vegetables.
1 How to make it
1
Brown the beef (recommended)
Toss the beef cubes with the flour until lightly coated. Heat the oil in a large skillet over medium-high heat and brown the beef in batches, about 2 minutes per side, without crowding the pan. Do not skip batches; crowded meat steams instead of browning. Transfer the browned beef straight to the slow cooker.
2
Load the slow cooker
Add the potatoes, carrots, onion, and garlic to the slow cooker with the beef. Stir in the beef broth, tomato paste, Worcestershire sauce, bay leaves, thyme, salt, and pepper.
3
Cook low and slow
Cover and cook on LOW for 8 hours, or on HIGH for 4 to 5 hours, until the beef is fork-tender and the vegetables are soft. Do not lift the lid to check; every peek adds cooking time.
4
Thicken the gravy
About 20 minutes before serving, stir the cornstarch-water mixture into the stew. Cover and continue cooking on HIGH for those final 20 minutes, until the liquid noticeably thickens and coats the back of a spoon. Remove the bay leaves before serving.
2 Cheaper ingredient swaps
- Skip the browning step. Browning is recommended, not required. You can add the raw floured beef straight to the slow cooker with everything else; the stew will be a little less deep in flavor but still good, and it saves the skillet step.
- Whole chuck roast instead of pre-cut stew meat. Buy a whole chuck roast and cube it yourself. It is usually cheaper per pound than beef already labeled 'stew meat' and works exactly the same way.
- Frozen pearl onions or a bagged stew-vegetable mix. Either can replace the fresh onion, carrots, and potatoes for less chopping; add frozen vegetables straight from the freezer.
3 Budget tips
- Cubing a whole chuck roast yourself is almost always cheaper than buying beef pre-labeled as stew meat.
- Potatoes, carrots, and onion are some of the cheapest ingredients in this recipe; the beef is the real cost driver, so watch for sales on chuck.
- This recipe reheats and freezes well, so it is an easy one to double for meal prep.
- See more recipes priced per serving in the Budget Plates Index.
4 Storage, freezing & reheating
Fridge
Refrigerate leftovers, covered, for up to 4 days.
Freezer
Freezes well for up to 3 months in an airtight container. The potatoes soften a bit more after freezing and reheating, but the stew still holds together well.
Reheating
Reheat on the stovetop over medium-low heat or in the microwave, stirring occasionally. Add a splash of broth if it has thickened too much in the refrigerator.
5 Nutrition (per serving)
Calories
320
Protein
22g
Fat
12g
Carbs
24g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
Do I need to brown the beef first?
It is recommended, not required. Browning builds real flavor through the fond left in the pan, and the flour dredge gives the stew a head start on thickening. Skipping it still makes a good stew, just a slightly less deep-flavored one.
Can I cook this on high instead of low?
Yes. Cook on LOW for 8 hours for the most tender result, or on HIGH for 4 to 5 hours if you are short on time. Either way, finish with the cornstarch slurry for the last 20 minutes to thicken the gravy.
How do I thicken beef stew in a crock pot?
Stir a slurry of 2 tbsp cornstarch mixed with 2 tbsp cold water into the stew about 20 minutes before serving, then cook on HIGH with the lid on. The liquid noticeably tightens up and coats a spoon by the time it is done.
How is $1.71 a plate figured?
About $13.65 for the whole pot, split eight ways. The beef is the biggest cost by far; the vegetables and pantry seasonings add up to well under two dollars combined.
Helpful Tools for This Recipe
As an Amazon Associate, Budget Plates may earn from qualifying purchases.
- 7-quart slow cooker. A large slow cooker batch-cooks cheap cuts, beans, and soups hands-off, so leftovers stretch across the week. Best for pot roast, chili, bean soups, and set-it-and-forget-it dinners.
- Chef's knife. One sharp chef's knife handles almost all the chopping, from onions to chicken, and replaces a drawer of gadgets. Best for all-purpose prep in essentially every recipe on the site.
- Cutting board. A large, stable cutting board makes prep faster and safer, which matters when you cook most nights. Best for everyday chopping of onion, garlic, and vegetables across nearly every recipe.
- Measuring cups and spoons set. A basic set of measuring cups and spoons keeps amounts consistent, which keeps budget recipes reliable. Best for rice, liquids, and any recipe where the ratio matters.
Feeding a crowd tonight? This one is also part of our Easy Family Dinner Recipes collection.
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