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.
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!
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!