Ranch Crockpot Beef Stew

Here’s a simple, cozy Ranch Crockpot Beef Stew recipe you can throw together and let the slow cooker do the work.

🥩 Ranch Crockpot Beef Stew

Ingredients

• 1.5–2 lbs beef chuck (cut into chunks)
• 4–5 potatoes (peeled and cubed)
• 3–4 carrots (sliced)
• 1 onion (chopped)
• 3 cloves garlic (minced)
• 1 packet ranch seasoning mix
• 1 packet onion soup mix (or beefy onion mix)
• 3 cups beef broth
• 2 tbsp tomato paste (optional, for richer flavor)
• 1 tsp black pepper
• 1–2 tbsp olive oil (optional for browning)
• 1 cup frozen peas (optional, added at end)

Instructions

1. (Optional but better flavor)
   Brown the beef in a pan with a little oil for 3–5 minutes.
2. Load the crockpot
   Add beef, potatoes, carrots, onion, and garlic.
3. Mix the broth base
   In a bowl, combine beef broth, ranch seasoning, onion soup mix, pepper, and tomato paste. Stir well.
4. Pour and cook
   Pour over everything in the crockpot.
5. Cook
   • Low: 7–8 hours
   • High: 4–5 hours
     Until beef is tender and potatoes are soft.
6. Finish it off
   Stir in peas in the last 15–20 minutes (if using).

Tips

• Don’t add too much liquid—veggies release water as they cook.
• For thicker stew, mash a few potatoes in the pot at the end.
• You can swap potatoes for sweet potatoes or add mushrooms.

If you want, I can also give you a creamier version, a low-carb version, or a “dump-and-go” 5-minute prep version.