Best Crock Pot Beef Stew

why make this recipe

Crock Pot Beef Stew is the perfect comfort food for any season. It’s hearty, filling, and packed with flavor.

Using a slow cooker means that you can let the stew cook while you go about your day. This makes it a convenient option for busy families or anyone who wants a delicious home-cooked meal with minimal effort. The combination of tender beef, fresh vegetables, and savory broth creates a dish that warms you from the inside out.

how to make Best Crock Pot Beef Stew

Ingredients:

1. 1.5 – 2 pounds beef stew meat, cut into 1-inch cubes
2. 2 tablespoons olive oil
3. 1 teaspoon salt
4. 1/2 teaspoon black pepper
5. 1/4 cup all-purpose flour
6. 1 large onion, chopped
7. 2 carrots, peeled and chopped
8. 2 celery stalks, chopped
9. 4 cloves garlic, minced
10. 1 pound Yukon gold potatoes, peeled and cubed
11. 1 cup frozen peas
12. 4 cups beef broth
13. 1 cup dry red wine (optional)
14. 2 tablespoons tomato paste
15. 1 tablespoon Worcestershire sauce
16. 1 teaspoon dried thyme
17. 1/2 teaspoon dried rosemary
18. 1 bay leaf

3-Step Directions:

1. Prepare Beef & Vegetables: In a large skillet, heat olive oil over medium-high heat. Season beef cubes with salt and pepper, dredge them in flour, and brown in batches. Set aside. In the crock pot, layer the chopped onion, carrots, and celery, then add the browned beef, minced garlic, and cubed potatoes.
2. Add Broth & Cook: In a bowl, whisk together beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Pour the mixture over the crock pot ingredients, ensuring everything is mostly submerged. Cover and cook on low for 8–10 hours or high for 4–5 hours, until the beef is fork-tender.
3. Finish & Serve: Stir in the frozen peas during the last 30 minutes of cooking. Remove the bay leaf before serving. Serve hot with crusty bread for a hearty meal.

how to serve Best Crock Pot Beef Stew

Serve the beef stew warm in bowls. It’s great on its own or with a slice of crusty bread to soak up the delicious broth. You can also sprinkle some fresh parsley on top for a pop of color.

how to store Best Crock Pot Beef Stew

To store leftovers, let the stew cool down to room temperature. Then transfer it to an airtight container. Store it in the refrigerator for up to 3 days. You can also freeze the stew for up to 3 months. Just make sure to let it thaw in the refrigerator before reheating.

tips to make Best Crock Pot Beef Stew

1. Brown the beef: Searing the beef before adding it to the crock pot boosts the flavor.
2. Customize the vegetables: Feel free to add your favorite vegetables, like mushrooms or green beans.
3. Use fresh herbs: If you have fresh thyme or rosemary, they can add even more flavor.
4. Adjust seasoning: Taste the stew before serving and adjust the salt and pepper if needed.

variation

For a twist, you can add a splash of balsamic vinegar for a bit of tanginess or switch out the beef for chicken for a lighter version. You can also make the stew spicy by adding a pinch of red pepper flakes.

FAQs

1. Can I make this stew without the red wine?
Yes! The red wine adds depth of flavor, but it can be omitted. You can replace it with extra beef broth.

2. How can I thicken the stew?
If you prefer a thicker stew, you can mix a tablespoon of cornstarch with cold water and stir it into the stew in the last 30 minutes of cooking.

3. Can I use frozen beef?
While it’s best to thaw the beef for even cooking, you can use frozen beef. Just ensure to adjust the cooking time accordingly.

Enjoy making your Best Crock Pot Beef Stew!

Best Crock Pot Beef Stew

Crock Pot Beef Stew is the perfect comfort food for any season. It’s hearty, filling, and packed with flavor.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 20 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the stew

• 1.5-2 pounds beef stew meat, cut into 1-inch cubes Use tender cuts of beef for the best results.
• 2 tablespoons olive oil
• 1 teaspoon salt Adjust to taste.
• 1/2 teaspoon black pepper Adjust to taste.
• 1/4 cup all-purpose flour For dredging the beef.
• 1 large onion, chopped
• 2 medium carrots, peeled and chopped
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 1 pound Yukon gold potatoes, peeled and cubed
• 1 cup frozen peas
• 4 cups beef broth
• 1 cup dry red wine (optional) Can be substituted with more beef broth.
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 leaf bay leaf Remove before serving.

Method

 

Preparation

1. In a large skillet, heat olive oil over medium-high heat. Season beef cubes with salt and pepper, dredge them in flour, and brown in batches. Set aside.
2. In the crock pot, layer the chopped onion, carrots, and celery, then add the browned beef, minced garlic, and cubed potatoes.

Cooking

1. In a bowl, whisk together beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf.
2. Pour the mixture over the crock pot ingredients, ensuring everything is mostly submerged.
3. Cover and cook on low for 8 to 10 hours or high for 4 to 5 hours, until the beef is fork-tender.

Finish & Serve

1. Stir in the frozen peas during the last 30 minutes of cooking.
2. Remove the bay leaf before serving. Serve hot with crusty bread.

Notes

Brown the beef for added flavor. Customize with your favorite vegetables and herbs. Adjust seasoning as needed.