Crock Pot Dinner Tonight: Easy Slow Cooker Recipes

This hearty slow cooker beef stew is the ultimate “set it and forget it” dinner. With tender chunks of beef, potatoes, carrots, and a rich, savory broth, it’s a complete meal that simmers away while you go about your day. The low, slow cooking makes even budget-friendly chuck roast fork-tender, and the hands-off method means minimal cleanup and maximum flavor.

Ingredients

2 lbs (900 g) beef chuck roast, cut into 1-inch cubes
1/2 cup (60 g) all-purpose flour
1 tsp salt
1/2 tsp black pepper
2 tbsp (30 ml) olive oil
1 large onion, chopped
3 cloves garlic, minced
4 cups (960 ml) beef broth
2 tbsp (30 g) tomato paste
1 tbsp (15 ml) Worcestershire sauce
1 tsp dried thyme
2 bay leaves
4 medium carrots, peeled and cut into 1-inch chunks
4 medium potatoes, peeled and cut into 1-inch chunks
1 cup (150 g) frozen peas (optional)
2 tbsp (30 g) cornstarch mixed with 2 tbsp (30 ml) cold water (optional, for thickening)

Instructions

In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
Heat olive oil in a large skillet over medium-high heat. Working in batches, sear the beef on all sides until browned, about 3-4 minutes per batch. Transfer the beef to the slow cooker.
In the same skillet, add the onion and cook until softened, about 3 minutes. Add garlic and cook for 30 seconds more. Scrape the mixture into the slow cooker.
Pour a little of the beef broth into the hot skillet and stir to scrape up any browned bits (this is called deglazing). Pour this liquid into the slow cooker.
Add the remaining beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaves to the slow cooker. Stir to combine.
Add the carrots and potatoes, pushing them down into the liquid.
Cover and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the beef is fork-tender.
If using peas, stir them in during the last 30 minutes of cooking.
If you prefer a thicker gravy, stir in the cornstarch mixture during the last 30 minutes and let the stew simmer uncovered to thicken.
Remove bay leaves before serving. Taste and adjust seasoning with salt and pepper if needed.

Tips

Don’t skip the searing: Browning the beef first adds deep, rich flavor that you can’t get from just dumping everything in the crock pot. If you’re short on time, you can skip it, but the stew will be less flavorful.
Cut vegetables uniformly: Cut carrots and potatoes into similar-sized chunks so they cook evenly. If you prefer firmer vegetables, add them halfway through cooking.
Thickening: If you like a thicker stew, use the cornstarch slurry at the end. Alternatively, you can mash a few of the cooked potatoes against the side of the pot and stir them in.
Make it ahead: This stew tastes even better the next day. You can assemble everything in the slow cooker insert the night before, cover, and refrigerate. In the morning, just place the insert in the base and start cooking.

Serving Suggestions

Serve this stew in deep bowls with a side of crusty bread or dinner rolls for soaking up the gravy. It also pairs well with a simple green salad dressed with vinaigrette to cut through the richness. For a heartier meal, spoon it over egg noodles, mashed potatoes, or rice.

Variations

Change the meat: Use pork shoulder or lamb stew meat instead of beef. Adjust cooking time as needed (pork and lamb may cook slightly faster).
Add mushrooms: Sauté 8 oz (225 g) sliced mushrooms with the onion for an earthy flavor.
Make it herby: Add 1 tbsp fresh rosemary or 1 tsp dried oregano along with the thyme.
Vegetarian version: Replace beef with 2 cups (300 g) of cubed butternut squash and use vegetable broth. Omit the beef and skip the searing step; sauté the onion and garlic in the oil directly in the slow cooker if possible.

Storage and Reheating

Refrigerate leftovers in an airtight container within 2 hours of cooking. The stew will keep for 3-4 days in the refrigerator. To reheat, warm it in a saucepan over medium heat, stirring occasionally, until heated through (165°F / 74°C internal temperature). You can also microwave individual portions in 1-minute intervals, stirring in between. For longer storage, freeze the stew in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use frozen beef directly in the slow cooker? It’s not recommended. Frozen meat will lower the temperature of the slow cooker, potentially keeping it in the “danger zone” (40°F to 140°F / 4°C to 60°C) for too long, which can promote bacterial growth. Always thaw meat in the refrigerator before adding it to the crock pot.

Why is my stew watery? This can happen if you cook on HIGH too long or if your vegetables release a lot of water. To fix it, remove the lid and cook on HIGH for the last 30-45 minutes to let some liquid evaporate, or stir in a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) and cook for 10 minutes.

Can I cook this on HIGH for 4 hours instead of LOW for 8? Yes, you can, but the beef may be slightly less tender. Low and slow is always better for tougher cuts like chuck roast. If you’re short on time, HIGH for 4-5 hours works, but check the beef for tenderness before serving.

What is the best cut of beef for stew? Chuck roast is ideal because it has a good amount of marbling that breaks down during long cooking, making it tender and flavorful. Other good options include round or brisket.

Can I add dairy to this stew? Yes, you can stir in 1/2 cup (120 ml) of heavy cream or sour cream at the end of cooking for a creamy version. Do not add dairy at the beginning, as it may curdle during the long cooking time.

Is it safe to leave the crock pot on while I’m at work? Yes, as long as you follow the manufacturer’s instructions and the slow cooker is in good condition. Always cook on LOW or HIGH according to the recipe, and keep the lid on to maintain a safe cooking temperature. Never leave it on “WARM” for more than a few hours, as this may not keep the food hot enough (above 140°F / 60°C) to prevent bacterial growth.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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