Ranch Crockpot Beef Stew
This ranch crockpot beef stew is hearty, flavorful, and incredibly easy to make. Tender beef, vegetables, and a savory ranch-seasoned broth slow cook together into a comforting meal that’s perfect for busy days or cozy nights.
Ingredients:
2 pounds beef chuck, cut into 1-inch cubes
4 cups baby potatoes, halved
3 carrots, sliced
1 medium onion, chopped
3 cloves garlic, minced
1 packet ranch seasoning mix
1 packet brown gravy mix
3 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon black pepper
1 tablespoon olive oil (optional, for searing)
Optional Add-Ins:
1 cup frozen peas or green beans
1 teaspoon dried thyme or rosemary
Instructions:
If desired, heat olive oil in a skillet over medium-high heat and sear the beef cubes until browned on all sides. This step adds flavor but can be skipped.
Place the beef, potatoes, carrots, onion, and garlic into the crockpot.
Sprinkle the ranch seasoning mix and brown gravy mix evenly over the ingredients.
Pour in the beef broth and Worcestershire sauce. Do not stir aggressively; just gently press ingredients down so they’re mostly submerged.
Cover and cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours, until the beef is tender and the vegetables are cooked through.
If using peas or green beans, stir them in during the last 30 minutes of cooking.
Taste and adjust seasoning before serving.
Helpful Tips:
Chuck roast works best because it becomes tender during slow cooking.
Cut vegetables into similar sizes for even cooking.
If the stew is thicker than you like, add a splash of broth near the end.
Serving Suggestions:
Serve with crusty bread or warm biscuits.
Great over mashed potatoes or rice.
Leftovers taste even better the next day.
This ranch crockpot beef stew is rich, filling, and full of comforting flavor — an easy slow cooker classic your family will ask for again.