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Bowl of Hearty Crockpot Beef And Tomato Stew topped with fresh thyme and black pepper on a wooden table

Hearty Crockpot Beef And Tomato Stew

This Hearty Crockpot Beef And Tomato Stew is an ultimate time-saving comfort food that combines tender beef with hearty vegetables in a rich tomato sauce. Perfect for busy nights, it's an easy beef stew recipe that delivers maximum flavor with minimal effort!
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 Tbsp olive oil
  • 2 lbs cubed beef, I used chuck roast
  • 1 (15 oz) can stewed tomatoes
  • 1 (6 oz) can tomato paste
  • 4 cups beef broth
  • 1 tablespoon soy sauce
  • 1 medium onion, chopped
  • 3 large carrots, sliced
  • 3 ribs celery, chopped
  • 1 cup fresh or frozen peas
  • 1 lb baby potatoes, sliced in half
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh thyme, or 1 teaspoon dried
  • 2 teaspoons fresh rosemary, or 1/2 teaspoon dried
  • 1 bay leaf

Method
 

  1. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the cubed beef. Sear the meat on all sides until browned, about 5 minutes.
  2. Transfer the browned beef to your slow cooker. If skipping the searing step, simply place the raw beef directly in the crockpot.
  3. Add the stewed tomatoes, tomato paste, beef broth, soy sauce, onion, carrots, celery, peas, potatoes, garlic powder, salt, pepper, thyme, rosemary, and bay leaf to the crockpot.
  4. Stir everything to combine, cover, and set the slow cooker to low. Cook for 7-8 hours or until the beef is fall-apart tender.
  5. Remove the bay leaf before serving. Ladle into bowls and enjoy!

Notes

Browning matters: Searing the beef adds deep flavor—don’t skip it unless you’re in a time crunch. Thicker stew: If you like a thicker broth, mash a few of the baby potatoes after cooking and stir back into the pot. Meal prep hack: Double the recipe and freeze individual portions for quick weeknight dinners later. Layer flavors: Fresh herbs make a difference! If possible, use fresh thyme and rosemary. No fresh herbs? No problem—dried thyme and rosemary work too. Just reduce the quantity slightly. Storage: This stew keeps in the fridge for up to 4 days and reheats beautifully (even in the microwave!).