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.
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.
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.
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