Beef Stew (Crockpot or Instant Pot)

A simple and hearty stew that is so easy – just chop everything up, season, and slow-cook in the oven or Crockpot.  You could also make this in an Instant Pot, you may want to add an additional 1/2 cup liquid.

  • Author: Laura
  • Prep Time: 15 min
  • Cook Time: 4-9 hours
  • Total Time: 8 hours
  • Yield: 12 servings 1x
  • Category: Soups and Stews
  • Method: Slow cooker, Oven



Stew Ingredients

  • 2 lb. Chuck Roast
  • 3 large Potatoes
  • 6 Carrots
  • 3 stalks Celery
  • 1/4 lb Mushrooms (any variety)
  • 1/4 lb Green Beans
  • 1 medium or large Yellow Onion


  • 2 t Salt
  • 3 T Tapioca
  • 1 t Seasoning Salt
  • 1/2 c Tomato juice (or V-8)
  • 2 c Beef Broth
  • (Optional) 2 t fresh or dry herbs – rosemary and or thyme



Cut the Stew ingredients

  1. Cut all stew ingredients into bite sized pieces, cutting on angle gives a nice contrast. Place in Slow-Cooker, Dutch Oven, or Pressure Cooker.


  1. Mix all seasoning ingredients together, pour over stew ingredients.


  1. Oven-cooking: cover and place in 250F oven for 5 hours, or 225F oven for 7-8 hours.
  2. Slow-cooker:  up to 9 hours on Low, 5 hours on High.
  3. Instant Pot:  Put all ingredients in the pot, not filling the pot more than 2/3 full.  Set to Pressure cook 45 minutes, letting the pressure release naturally at the end. Follow manufacturer’s instructions for releasing pressure and opening pot.


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