Beef Stew Crockpot Recipe

Beef stew is the ultimate comfort food, perfect for chilly nights when you want something hearty and satisfying. This Beef Stew Crockpot Recipe simplifies the process by utilizing the convenience of a slow cooker, allowing the ingredients to meld together for a rich, savory flavor. Tender beef, vegetables, and a flavorful broth come together in this delicious, filling meal that’s perfect for family dinners. With minimal prep and maximum flavor, this beef stew is sure to become a go-to recipe for colder months.

Why You’ll Love This Beef Stew Crockpot Recipe

The beauty of this Beef Stew Crockpot Recipe is in its ease and convenience. Here’s why you’ll love making it:

• Minimal Effort: The slow cooker does most of the work for you, allowing you to set it and forget it. It’s a great option for busy weeknights.
• Tender, Flavorful Beef: The beef stew meat cooks low and slow, absorbing all the rich flavors from the broth and vegetables.
• Perfect for Meal Prep: Beef stew makes great leftovers, and it’s even better the next day after the flavors have had time to meld together.
• Customizable: Feel free to swap out ingredients or add more of your favorite vegetables to make it your own.

Essential Ingredients for Beef Stew

To make this delicious Beef Stew in the crockpot, you’ll need the following ingredients:

For the Beef Stew:

• 2 lbs beef stew meat: Chuck roast or round cuts are ideal for stew as they become tender after slow cooking.
• 4 medium potatoes: Peeled and diced into bite-sized pieces. Potatoes absorb flavor and add heartiness to the stew.
• 4 carrots: Peeled and sliced into rounds for added texture and sweetness.
• 3 celery stalks: Chopped to complement the vegetables and enhance the stew’s flavor.
• 1 medium onion: Chopped to provide a savory base for the broth.
• 4 cloves garlic: Minced for added aroma and depth.
• 1 1/2 cups beef broth: Low-sodium is preferred to control the amount of salt in the stew.
• 1 cup red wine (optional): Adds richness and depth to the broth. You can skip this if you prefer a non-alcoholic version.
• 1 can (14.5 oz) diced tomatoes: Drained to add body and flavor to the broth.
• 2 tbsp tomato paste: Adds a concentrated tomato flavor and thickness to the stew.
• 1 tsp dried thyme: A classic herb that enhances the savory profile of the stew.
• 1 tsp dried rosemary: Complements the beef with its aromatic, woodsy flavor.
• 1 bay leaf: Adds a subtle depth to the flavor of the broth.
• Salt and pepper: To taste, enhancing the natural flavors of the ingredients.
• 2 tbsp Worcestershire sauce: A tangy addition that balances the flavors.

For Thickening (Optional):

• 2 tbsp cornstarch: If you prefer a thicker stew, cornstarch can be used to give the broth more body.
• 2 tbsp water: To create a cornstarch slurry for thickening.

How to Make Beef Stew in the Crockpot

This Beef Stew Crockpot Recipe is as easy as adding ingredients to the slow cooker. Follow these simple steps for a delicious, filling meal:

Step 1: Prepare the Ingredients

Start by cutting the beef stew meat into 1-2 inch cubes. Peel and dice the potatoes, slice the carrots, chop the celery, and dice the onion. Finally, mince the garlic.

Step 2: Brown the Beef (Optional)

While browning the beef is optional, it adds flavor and helps create a nice crust on the meat. If you choose to brown the beef, heat a large skillet over medium-high heat and add a little oil. Brown the beef cubes in batches, searing each side for 2-3 minutes until a deep brown crust forms. Once browned, transfer the beef to the crockpot.

If you prefer to skip this step for convenience, you can add the raw beef directly into the slow cooker with the vegetables and broth.

Step 3: Add the Vegetables

Add the potatoes, carrots, celery, onion, and garlic to the crockpot on top of the beef. These vegetables will cook down and release their flavors, creating a hearty base for the stew.

Step 4: Combine the Liquids and Seasonings

Pour in the beef broth and red wine (if using). Add the diced tomatoes, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaf, and salt and pepper. Stir everything together to combine the ingredients evenly. This rich broth will cook the beef and vegetables to perfection.

Step 5: Slow Cook the Beef Stew

Set your crockpot to low and cook for 7-8 hours or on high for 4-5 hours. The beef will become tender and the vegetables will cook through, absorbing the rich flavors of the broth.

Step 6: Thicken the Stew (Optional)

If you prefer a thicker stew, mix 2 tbsp cornstarch with 2 tbsp water to create a slurry. About 30 minutes before the stew is done, stir the cornstarch mixture into the crockpot. This will help thicken the broth and give it a more substantial consistency.

Step 7: Finish and Serve

Once the beef is tender and the vegetables are cooked, remove the bay leaf. Taste the stew and adjust the seasoning with additional salt and pepper if needed. Serve the stew hot, garnished with fresh parsley or alongside a crusty loaf of bread for dipping.

Tips for Perfect Beef Stew

Although this recipe is straightforward, there are a few tips to help you make the perfect beef stew every time:

Choose the Right Cut of Meat

For the most tender beef stew, use chuck roast or round steak. These cuts of beef are ideal for slow cooking because they become tender and juicy over time. Sirloin can be used for a leaner option, but it won’t be quite as tender.

Customize the Vegetables

Feel free to swap or add other vegetables to suit your taste. Root vegetables like parsnips, turnips, or sweet potatoes make excellent additions, offering a different flavor profile and texture to the stew.

Add a Flavor Boost

For an extra depth of flavor, consider adding soy sauce, balsamic vinegar, or a splash of red wine vinegar. These ingredients add complexity and richness to the broth.

No Wine? No Problem!

If you prefer not to use wine in your stew, simply increase the amount of beef broth by an additional cup. This ensures that the stew has enough liquid to cook properly while maintaining the rich, savory flavor.

Make-Ahead and Freezing

Beef stew is perfect for meal prep. Make it ahead of time and refrigerate it for up to 3 days. The flavors will continue to develop as it sits. If you have leftovers or want to make a big batch, the stew freezes well for up to 3 months. When ready to reheat, simply warm it up on the stove or in the microwave, adding a little water or broth to adjust the consistency.

Serving Suggestions

Serve this hearty beef stew with a side of warm, buttered bread for dipping, or over mashed potatoes for a more indulgent meal. A light green salad on the side adds a refreshing contrast to the rich flavors of the stew.

Conclusion: Comfort in Every Bite

This Beef Stew Crockpot Recipe is a comforting, satisfying dish that’s perfect for chilly evenings or when you need a hearty meal with minimal effort. Tender beef, flavorful vegetables, and a rich broth come together in a slow cooker to create a meal that everyone will love. Whether you make it for a busy weeknight or as part of a larger meal prep, this beef stew is sure to become a favorite go-to recipe.

Beef Stew Crockpot Recipe

This hearty and flavorful beef stew is perfect for chilly nights, and it’s made easy with the convenience of a crockpot. Tender chunks of beef are slow-cooked with vegetables and seasonings, resulting in a rich, savory broth. It’s a comforting and filling meal for the whole family.

Print Recipe Pin Recipe

Course Dinner, Main Course

Cuisine American

Equipment

• Crockpot/Slow Cooker
• Cutting Board
• Knife
• Large Mixing Bowl
• Measuring Cups and Spoons
• Wooden spoon or spatula

Ingredients

  

• 2 lbs beef stew meat chuck roast or round works well, cut into 1-2 inch cubes
• 4 medium potatoes peeled and diced
• 4 carrots peeled and sliced into rounds
• 3 celery stalks chopped
• 1 medium onion chopped
• 4 cloves garlic minced
• 1 1/2 cups beef broth low sodium preferred
• 1 cup red wine optional, but adds depth of flavor
• 1 can 14.5 oz diced tomatoes, drained
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp Worcestershire sauce
• 2 tbsp cornstarch optional, for thickening
• 2 tbsp water if using cornstarch

Instructions

 

• Cut the beef stew meat into 1-2 inch cubes.
• Peel and dice the potatoes into small, bite-sized pieces.
• Peel and slice the carrots, chop the celery, and dice the onion.
• Mince the garlic.
• Brown the Beef (Optional):
• Heat a large skillet over medium-high heat and add a little oil.
• Brown the beef cubes in batches, searing each side for 2-3 minutes until a deep brown crust forms. This step adds flavor to the stew but can be skipped for a quicker recipe.
• Transfer the beef to the crockpot.
• Add the Vegetables:
• In the crockpot, add the potatoes, carrots, celery, onion, and garlic on top of the beef.
• Combine Liquids and Seasonings:
• Pour in the beef broth and red wine (if using), followed by the diced tomatoes, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaf, salt, and pepper. Stir to combine.
• Slow Cook:
• Set the crockpot to low and cook for 7-8 hours or until the beef is tender and the vegetables are cooked through. Alternatively, set it to high and cook for 4-5 hours.
• Thicken the Stew (Optional):
• If you prefer a thicker stew, mix the cornstarch with 2 tablespoons of water to create a slurry.
• About 30 minutes before the stew is done, stir the cornstarch slurry into the crockpot. This will thicken the broth as it continues to cook.
• Finish and Serve:
• Once cooked, remove the bay leaf.
• Taste and adjust seasoning with additional salt and pepper, if necessary.
• Serve the stew hot, garnished with fresh parsley or crusty bread for dipping.

Video

Notes

Meat Choices: If you prefer leaner meat, you can use sirloin, but for the most tender stew, chuck roast is ideal.
Vegetable Variations: Feel free to swap or add other root vegetables like parsnips, turnips, or sweet potatoes for a different flavor profile.
Flavor Boost: For a richer flavor, add 1 tablespoon of soy sauce or balsamic vinegar. This adds depth and complexity to the broth.
No Wine Option: If you don’t want to use wine, increase the beef broth by 1 cup for a non-alcoholic version.
Make-Ahead: Beef stew can be made ahead of time and refrigerated for up to 3 days. It also freezes well for up to 3 months.
Serving Suggestions: Serve with a side of warm, buttered bread or over mashed potatoes for extra comfort!

Keyword Beef Stew Crockpot Recipe