This Crockpot Beef Stew is the ultimate comfort food! It’s packed with tender beef, hearty veggies like carrots and potatoes, and delicious seasonings simmered to perfection.
On chilly days, nothing beats coming home to that warm, savory smell. I love just throwing everything in the pot, then letting it do its thing while I kick back with a book!
This stew is so easy to make, too. Just chop, toss, and let the Crockpot work its magic. It’s like a warm hug in a bowl when you’re feeling a bit under the weather!
Key Ingredients & Substitutions
Beef Stew Meat: Chuck roast works great for this dish as it becomes tender during the long cooking process. If you’re looking for leaner meat, try using sirloin but remember it might be less tender. You can also substitute with wild game or lamb for a twist!
Carrots: I love using regular carrots, but baby carrots can save time—just toss them in whole! If you want a sweeter touch, parsnips are a great alternative, adding a slight sweetness that complements the stew nicely.
Potatoes: I prefer Yukon Gold for their buttery texture, but Russets are also good. For a lower-carb option, consider using turnips or cauliflower to keep the stew hearty without the starch.
Red Wine: If you don’t want to use wine, just replace it with additional beef broth or try grape juice for a mild flavor. Some people even like to add a splash of balsamic vinegar instead for a different depth!
What’s the Best Way to Brown the Beef for Flavor?
Browning the beef adds a rich flavor to your stew, so don’t rush this step! Here are some tips:
- Make sure your skillet is hot before adding the beef. This helps create a nice crust.
- Don’t overcrowd the pan; cook in batches. If you add too much at once, the meat will steam instead of brown.
- Use a wooden spoon to scrape up the browned bits while deglazing with wine; these add incredible flavor to the stew.
Taking the time to properly brown the beef makes a noticeable difference in your stew. It’s worth it for that delicious depth of flavor!
Comforting Crockpot Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 pounds beef stew meat, cut into 1 1/2-inch cubes
- 2 tablespoons olive oil
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, or substitute with more beef broth)
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 3 tablespoons all-purpose flour
- 1/4 cup fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe requires about 15-20 minutes of prep time, and then you’ll let the Crockpot do the work! Cook the stew on low for 7 to 8 hours or on high for 4 to 5 hours. Altogether, you can expect to dedicate around 7 to 8.5 hours for a delicious, hearty meal!
Step-by-Step Instructions:
1. Browning the Beef:
Start by heating the olive oil in a large skillet over medium-high heat. Generously season the cubed beef with salt and pepper before adding them to the hot skillet. Cook in batches to avoid overcrowding, browning each piece on all sides. Once browned, transfer the beef to your Crockpot.
2. Sautéing the Veggies:
In the same skillet, add the chopped onion and minced garlic. Sauté for 3-4 minutes, until they become soft and fragrant. Then, stir in the tomato paste and cook for an additional minute to combine the flavors.
3. Deglazing the Pan:
Carefully pour in the red wine (if you’re using it) and use a wooden spoon to scrape up any delicious browned bits stuck to the bottom of the skillet. Let it simmer for 2-3 minutes to reduce slightly before transferring this mixture to the Crockpot with the beef.
4. Adding the Rest of the Ingredients:
Next, throw in the carrots, potatoes, beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves. Give everything a gentle stir to combine and distribute those flavors!
5. Cooking Time:
Cover your Crockpot and set it to cook on low for 7-8 hours or on high for 4-5 hours. You’ll know it’s ready when the beef and veggies are nice and tender.
6. Thicken the Stew:
About 30 minutes before you’re ready to serve, mix the flour with 1/4 cup of cold water in a small bowl until smooth. Stir this mixture into the stew. Replace the lid and continue cooking for the last half hour to thicken the sauce nicely.
7. Final Touches:
When the cooking time is up, carefully remove the bay leaves. Give the stew a taste and adjust the seasoning with salt and pepper if needed.
8. Serving:
Ladle the comforting stew into bowls and sprinkle with fresh chopped parsley for a pop of color and flavor. Enjoy every warm bite!
This Crockpot Beef Stew is perfect for cozy evenings, and it’s a great way to warm up after a long day!
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef, but it’s best to thaw it first for even cooking. A quick way to thaw is to place the sealed bag of beef in a bowl of cold water, changing the water every 30 minutes until thawed. This helps ensure your stew cooks evenly!
What Can I Substitute for Red Wine?
If you prefer not to use red wine, you can replace it with additional beef broth or use grape juice for a non-alcoholic version. If you’re looking for a tangy flavor, adding 1 tablespoon of balsamic vinegar can also give a nice depth to the stew.
How Do I Store Leftovers?
Store any leftover stew in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. Just make sure to let it cool completely before transferring it to the freezer, and label the container with the date for future reference!
Can I Add Other Vegetables?
Absolutely! This stew is quite versatile. You can add peas, green beans, or even mushrooms for extra flavor. Just remember to adjust the cooking time if you’re adding quick-cooking vegetables to avoid them becoming too mushy.
