Crockpot Beef Stew

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This crockpot beef stew is the kind of dinner you can toss together in the morning and forget about until it's dinnertime. Tender chunks of beef, hearty veggies, and a rich gravy cook slowly, while your kitchen fills with aromas that make everyone show up for dinner a little early.

Prep Time20

Cook Time5

Total Time5 20

Course: Dinner, Main Course, supper

Cuisine: American

Keyword: crockpot beef stew, slow cooker beef stew

Servings:

Calories: 373kcal

Author: Viana Boenzli

Ingredients

2 ½ pounds stew meat
½ teaspoon each of salt and pepper (for seasoning meat)
¼ cup all purpose flour
2 Tablespoons butter
1 cup red wine (Cabernet Sauvignon, Merlot, or Pinot Noir)
1 medium yellow onion, chopped
4 cloves garlic, minced
3 cups beef broth
2 Tablespoons Worcestershire sauce
3 Tablespoons tomato paste
2 stalks celery, chopped
4 carrots, peeled and chopped
1 pound Yukon Gold potatoes, chopped
1 ½ cups frozen peas
2 bay leaves
1 sprig rosemary
1 teaspoon thyme
2 Tablespoons chopped parsley
1 teaspoon each salt and pepper
2 Tablespoons cornstarch
Extra parsley for garnish

Instructions

Start by seasoning the beef with salt and pepper, then toss in the flour, stirring to make sure all the beef is coated on all sides - this gives the meat a nice little crust when seared.
½ teaspoon each of salt and pepper (for seasoning meat), ¼ cup all purpose flour
Melt 2 tablespoons of butter in a pan over medium-high heat and sear the beef for about two minutes on each side.
2 Tablespoons butter
Remove the beef from the pan and reduce heat to medium-low.
Next, saute the onions in the same pan until they're soft and translucent, then add the garlic and saute for another 30 seconds.
1 medium yellow onion, chopped, 4 cloves garlic, minced
Splash in about a quarter-cup of the red wine (or beef broth) and scrape up all those browned bits from the pan. This is flavor magic.
Transfer the beef, onions, garlic, and all those tasty pan juices to your slow cooker.
In a separate bowl, whisk together the remaining red wine, beef broth, Worcestershire sauce, tomato paste, thyme, salt, and pepper. Pour that into the slow cooker too.
1 cup red wine (Cabernet Sauvignon, Merlot, or Pinot Noir), 3 cups beef broth, 2 Tablespoons Worcestershire sauce, 3 Tablespoons tomato paste, 1 teaspoon thyme, 1 teaspoon each salt and pepper
In a small cup or mug, stir the cornstarch together with a couple teaspoons of cool water, then stir that into the sauce in the crockpot.
2 Tablespoons cornstarch
Add your chopped celery, potatoes, carrots, parsley, rosemary, and bay leaves to the slow cooker. Give everything a good stir.
2 stalks celery, chopped, 4 carrots, peeled and chopped, 1 pound Yukon Gold potatoes, chopped, 1 sprig rosemary, 2 Tablespoons chopped parsley, 2 bay leaves
Cook on low for 8 - 10 hours or on high for 4 - 5 hours. Add peas in the last 15 - 20 minutes of cooking.
1 ½ cups frozen peas
Before serving, remove the bay leaves, give the stew one last stir, and sprinkle each serving with extra parsley.
Extra parsley for garnish
Serve with warm bread or biscuits and watch it disappear.

Notes

❓ FAQ

Which cut of beef works best for crockpot beef stew? Chuck roast is ideal - it's well-marbled, stays tender during slow cooking, and gives the stew a rich flavor. If you're using pre-cut stew meat, look for pieces from the shoulder for a similar result. Rump roast or bottom round are options too, though leaner and slightly less flavorful. Avoid very lean cuts like sirloin, which can dry out during long cooking times.
Can I put raw beef straight into the slow cooker? Yes, you can! The slow cooker will do all the work and cook the beef through. While searing the beef first isn't required, it really ups the flavor and gives the gravy a richer, deeper taste.
Can I make this stew alcohol free? Absolutely! Swap the red wine for extra beef broth or a splash of grape juice for extra sweetness.
Do I have to use cornstarch? Yes - it's key for thickening the gravy and giving that rich texture we all love. Mix it with a couple teaspoons of cool water before stirring in, to prevent lumps. You can thicken the sauce even more by adding just a little more cornstarch/water mixture to the sauce.
Can I prep this stew ahead of time? Absolutely! Brown the beef, chop the veggies, and measure everything the night before, and store the browned beef and veggies in separate containers in the fridge. In the morning, dump everything into the slow cooker and go.
Is this recipe gluten-free or dairy-free? This recipe is dairy free. It can also be gluten free if you choose a gluten-free alcohol and flour.

😃 Suggestion: If you enjoyed this, you're gonna love our Red Wine Braised Short Ribs in a Dutch Oven!

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