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Beef Stew Recipe Crock Pot
Cozy up tonight with this Beef Stew Recipe Crock Pot—a hearty comfort food that fills your home with savory flavors and makes dinner an easy dinner winner.
There’s something magical about letting a slow cooker do the heavy lifting while you go about your day. This Beef Stew Recipe Crock Pot has been a winter staple in my family for years—think tender beef that practically melts, carrots bursting with sweetness, and potatoes that soak up every drop of rich broth. It’s a one-pot meal that delivers comfort food vibes without tying you to the stove.
What makes it extra special? First, it’s healthy-ish: lean beef chuck, no added thickeners beyond a simple cornstarch slurry, and big chunks of veggies. Second, it’s versatile—swap in sweet potatoes or add mushrooms if you like. And third, it’s a life-saver on busy weeknights: prep in about 20 minutes, then let your Crock Pot (or any slow cooker) work its magic while you run errands or relax with a good book.
I remember serving this to my book club attendees one chilly November evening. The feedback? “This is the best stew I’ve ever tasted!” It warms the heart, sticks to your ribs, and has that homemade charm you just can’t buy.
Why You’ll Love This Recipe
• No stove hopper—just sear and set it in the Crock Pot (slow cooker freedom!).
• Tender beef that shreds with a fork—thanks to low-and-slow cooking.
• Plug-and-play veggies—carrots, celery, potatoes (one-pot meal bliss).
• Savory flavors layered with a splash of red wine (optional, but oh-so-good).
• Budget-friendly—feeds a family of six without breaking the bank.
• Prep in under 25 minutes—perfect easy dinner for busy weeknights.
• Totally freezer-friendly—make ahead and stash for later.
• Kid-approved—mild, comforting, and hearty.
• Customizable—swap in parsnips, add barley, or throw in pearl onions.
• Clean-up is a breeze—only your Crock Pot insert needs a wash.
Ingredients
• 2 lb beef chuck, cut into 1½-in cubes (well-marbled for melt-in-your-mouth results; USDA Choice)
• 2 Tbsp olive oil (or avocado oil)
• 1 large yellow onion, diced (~1½ cups)
• 3 medium carrots, peeled & chopped into 1-in pieces (sub sweet potatoes if you like)
• 2 stalks celery, sliced (for extra depth in flavor)
• 3 cloves garlic, minced (fresh over jarred)
• 4 cups low-sodium beef broth (Swanson or homemade)
• 1 cup red wine (dry; optional but builds savory flavors)
• 2 Tbsp tomato paste (for color and tang)
• 2 bay leaves (fresh if you can find them)
• 1 tsp dried thyme (or 2 sprigs fresh)
• 1 tsp dried rosemary (crushed to wake it up)
• 1 lb Yukon Gold potatoes, cubed (skins on for texture)
• 2 Tbsp cornstarch + 2 Tbsp cold water (slurry for thickening)
• Salt & freshly ground black pepper, to taste
• Fresh parsley, chopped (garnish; brightness boost)
Directions
- Prep the beef: Pat cubes dry with paper towels, then season generously with salt and pepper—dry meat means a better sear.
- Sear in batches: Heat oil in a large skillet over medium-high heat. Brown beef on all sides (about 2 minutes per side), then transfer to the Crock Pot insert—this step adds serious depth.
- Sauté aromatics: In the same pan, add onion, carrots, and celery. Cook 3–4 minutes until softened. Stir in garlic and tomato paste; cook another minute until fragrant.
- Deglaze the pan: Pour in red wine (if using) or a splash of broth; scrape up those browned bits—they’re pure flavor gold.
- Load your slow cooker: Add beef, veggies, bay leaves, herbs, potatoes, and remaining broth. Give a quick stir with a wooden spoon.
- Cook low and slow: Cover and set to LOW for 7–8 hours (or HIGH for 4–5 hours). Resist peeking—each time you open the lid, you lose precious heat.
- Thicken the stew: 30 minutes before serving, whisk cornstarch slurry until smooth, then stir into the stew. Let it bubble until the sauce coats the back of a spoon.
- Taste and adjust: Remove bay leaves. Check seasoning—add salt, pepper, or even a splash of apple cider vinegar for brightness.
- Garnish and serve: Ladle into bowls, sprinkle with parsley, and watch everyone dive in. Pair with crusty bread or a green salad for a complete easy dinner.
Servings & Timing
Yield: Serves 6–8 as a main dish
Prep Time: 20 minutes
Cook Time: 7–8 hours on LOW (or 4–5 hours on HIGH)
Total Time: ~8 hours (20 minutes hands-on)
Variations
• Swap beef for lamb for a richer, slightly gamey twist.
• Stir in ½ cup pearl barley during the last hour for a heartier texture.
• Go dairy-free by skipping the slurry and mashing a few potatoes to thicken.
• Add sliced mushrooms with the veggies for earthy depth.
• Toss in a handful of frozen peas at the end for color and sweetness.
• Kick up the spice with a diced jalapeño or ½ tsp crushed red pepper.
Storage & Reheating
Store leftover Beef Stew Recipe Crock Pot in an airtight container in the fridge for up to 3 days. For longer stints, freeze portions (meal-prep containers or freezer bags) for up to 3 months. Reheat by thawing overnight, then warming gently on the stove over medium-low heat (stir now and then), or microwave in 45-second bursts. Pro tip: Add a splash of broth if it seems too thick after chilling.
Notes
I’ve tested this with and without wine—honestly, I lean on the wine for deeper savory notes, but it’s fine to skip. Also, cutting veggies into similar sizes ensures even cooking. If your stew ever looks too watery, let it cook uncovered for 20 minutes. For an extra-thick gravy, you can use a 1:1 mix of flour and water instead of cornstarch.
FAQs
Q: Can I use stew meat instead of beef chuck?
A: Absolutely—stew meat is usually chuck anyway. Just brown it the same way for best results.
Q: What if I don’t have a Crock Pot?
A: You can use any slow cooker or even an Instant Pot on Slow Cook mode. Adjust times as needed.
Q: How do I keep the potatoes from turning mushy?
A: Cut them into larger chunks and add them halfway through cooking for firmer bites.
Q: Is this recipe freezer-friendly?
A: Yes—cool completely before portioning into freezer bags, then defrost overnight.
Q: Can I make this in a Dutch oven?
A: Sure—brown and sauté as directed, then cover and bake at 325°F for 3 hours, stirring halfway.
Q: How do I make it gluten-free?
A: Use cornstarch or arrowroot instead of flour in your slurry, and ensure your broth is gluten-free.
Q: Why is my stew watery?
A: A quick simmer uncovered reduces excess liquid, or increase the cornstarch slurry by ½ Tbsp.
Conclusion
This Beef Stew Recipe Crock Pot brings together tender beef, rich broth, and hearty veggies in a fuss-free, set-and-forget meal you’ll crave on chilly nights. Give it a try, and let me know how it fills your home with comforting aromas! If you loved this, wander over to my Slow Cooker Chicken Noodle Soup or Hearty Chili recipes for more cozy one-pot meals. Don’t forget to leave a comment below—I’d love to hear your tweaks and favorites!
Beef Stew Recipe Crock Pot
Ingredients
- 2 lb beef chuck, cut into 1½-in cubes well-marbled for melt-in-your-mouth results; USDA Choice
- 2 Tbsp olive oil (or avocado oil)
- 1 large yellow onion, diced (~1½ cups)
- 3 medium carrots, peeled & chopped into 1-in pieces sub sweet potatoes if you like
- 2 stalks celery, sliced for extra depth in flavor
- 3 cloves garlic, minced fresh over jarred
- 4 cups low-sodium beef broth Swanson or homemade
- 1 cup red wine (dry; optional but builds savory flavors)
- 2 Tbsp tomato paste for color and tang
- 2 bay leaves bay leaves fresh if you can find them
- 1 tsp dried thyme or 2 sprigs fresh
- 1 tsp dried rosemary crushed to wake it up
- 1 lb Yukon Gold potatoes, cubed skins on for texture
- 2 Tbsp cornstarch + 2 Tbsp cold water slurry for thickening
- Salt & freshly ground black pepper to taste
- Fresh parsley, chopped garnish; brightness boost
Instructions
- Pat cubes dry with paper towels, then season generously with salt and pepper—dry meat means a better sear.
- Heat oil in a large skillet over medium-high heat. Brown beef on all sides (about 2 minutes per side), then transfer to the Crock Pot insert—this step adds serious depth.
- In the same pan, add onion, carrots, and celery. Cook 3–4 minutes until softened. Stir in garlic and tomato paste; cook another minute until fragrant.
- Pour in red wine (if using) or a splash of broth; scrape up those browned bits—they’re pure flavor gold.
- Add beef, veggies, bay leaves, herbs, potatoes, and remaining broth. Give a quick stir with a wooden spoon.
- Cover and set to LOW for 7–8 hours (or HIGH for 4–5 hours). Resist peeking—each time you open the lid, you lose precious heat.
- 30 minutes before serving, whisk cornstarch slurry until smooth, then stir into the stew. Let it bubble until the sauce coats the back of a spoon.
- Remove bay leaves. Check seasoning—add salt, pepper, or even a splash of apple cider vinegar for brightness.
- Ladle into bowls, sprinkle with parsley, and watch everyone dive in. Pair with crusty bread or a green salad for a complete easy dinner.
