If you are on the lookout for a hearty, soul-warming meal that feels like a big, comforting hug, this Crock Pot Beef Stew Recipe is exactly what you need. It combines tender chunks of beef with vibrant vegetables, all slow-cooked to perfection so the flavors meld beautifully. This stew is rich in taste, has a wonderful texture balance, and fills your home with a mouthwatering aroma that’s impossible to resist. Once you make this, it will quickly become a beloved classic in your recipe collection.
Ingredients You’ll Need
Simple ingredients are the stars of this Crock Pot Beef Stew Recipe, each one playing a crucial role in building layers of flavor, maintaining the stew’s hearty texture, and adding beautiful colors. Let’s dive into these essentials that transform into an unforgettable meal.
- 2 ½ pounds stew meat: The heart of the stew, providing rich, tender meat that soaks up all the delicious flavors.
- ½ teaspoon black pepper: Adds a gentle kick that enhances the beef without overpowering it.
- ½ teaspoon garlic salt: Brings a subtle savory punch infused with garlic’s warm aroma.
- ½ teaspoon celery salt: Infuses a hint of earthiness that complements the vegetables perfectly.
- ¼ cup flour: Helps create a luscious, thickened sauce by coating the beef before searing.
- 3–6 tablespoons olive oil: For searing the meat, locking in juices and flavor.
- 3 tablespoons cold butter, divided: Adds richness and smoothness at key points — once while sautéing and once at the end for that silky finish.
- 2 cups yellow onions, diced: Sweet and aromatic, onions provide the stew’s rich base flavor.
- 4 cloves garlic, minced: Packs a punch of warmth and depth when sautéed with onions.
- 1 cup cabernet sauvignon or merlot: A splash of red wine that deglazes the pan, bringing a delightful complexity.
- 4 cups beef broth: The flavorful liquid that keeps everything moist and tender.
- 2 beef bouillon cubes: Concentrate that deep, savory meatiness in the broth.
- 2 tablespoons Worcestershire sauce: Adds an umami boost with tangy sweetness.
- 3 tablespoons tomato paste: Enhances richness and adds vibrant color.
- 5 medium carrots, cut into 1-inch chunks: Sweet, tender, and colorful veggies that balance the stew.
- 1 lb baby Yukon gold potatoes, halved or quartered: Creamy potatoes that soak up all the stew’s wonderful flavors.
- 2 bay leaves: Infuse an herbal, slightly floral aroma that gently simmers throughout.
- 1 sprig fresh rosemary: Adds piney, fragrant notes perfect for slow cooking.
- 1 cup frozen peas: Stirred in at the end for a pop of freshness and color.
- ¼ cup cold water + 3 tablespoons cornstarch (optional): For thickening the stew to your preferred consistency.
- 2–3 drops Gravy Master (optional): Adds beautiful color and enhances depth with a subtle savory boost.
How to Make Crock Pot Beef Stew Recipe
Step 1: Season and Sear the Beef
Start by tossing the beef cubes with black pepper, garlic salt, celery salt, and flour. This coating helps seal in the juices and creates a flavorful crust. Heat olive oil in a large skillet over medium-high heat and sear the beef in batches. Browning the meat on all sides builds incredible flavor through the Maillard reaction and locks the beef’s moisture inside. Once browned, transfer the beef to your crock pot for the slow cooking to come.
Step 2: Sauté Aromatics and Deglaze
In the same skillet, reduce the heat and melt a tablespoon of cold butter. Add the diced onions and cook until they become soft and fragrant, about 5 minutes. Toss in the minced garlic and sauté for another minute. Next, pour in your red wine to deglaze the pan, scraping up all those glorious browned bits stuck to the bottom. The wine simmers for a couple of minutes, reducing slightly and developing a rich, flavorful base that will marry perfectly with the stew.
Step 3: Assemble the Stew
Pour the wine-onion mixture into the crock pot over the seared beef. Add beef broth, bouillon cubes, Worcestershire sauce, tomato paste, chopped carrots, potatoes, bay leaves, and that fragrant sprig of rosemary. These ingredients build a complex and satisfying flavor profile while adding texture and color. Give it a gentle stir to combine everything before covering and letting the slow cooker work its magic.
Step 4: Slow Cook Until Tender
Set your crock pot to low and cook for 7 to 8 hours, or on high for 4 to 5 hours. This slow, steady cooking breaks down the connective tissue in the meat and allows the vegetables to soften just right. The result is meltingly tender beef and perfectly cooked veggies in a deeply flavorful broth that tastes like it’s been simmering all day.
Step 5: Final Touches
Remove the bay leaves and rosemary sprig, then stir in the frozen peas and the remaining butter. If you prefer a thicker stew, mix the cornstarch and cold water until smooth and carefully stir it in, cooking on high for an additional 15 to 20 minutes. Optionally, add a couple of drops of Gravy Master to deepen the color and add a subtle savory richness that makes the stew look as good as it tastes.
Step 6: Serve and Enjoy
Give the stew a final stir, taste, and adjust seasoning as needed. Serve it hot with a side of crusty bread to soak up every last drop of that gorgeous sauce. Your Crock Pot Beef Stew Recipe is now ready to bring warmth and satisfaction to your table.
How to Serve Crock Pot Beef Stew Recipe
Garnishes
Fresh herbs like chopped parsley or thyme add a bright burst of color and freshness on top. A sprinkle of cracked black pepper or a swirl of sour cream can bring extra creaminess and a slight tang, rounding out the flavors beautifully.
Side Dishes
Serve the stew alongside rustic crusty bread, buttery mashed potatoes, or buttery dinner rolls to help sop up the delicious sauce. A simple green salad or steamed green beans offer a refreshing contrast to the rich flavors of the stew.
Creative Ways to Present
Try serving the beef stew in hollowed-out bread bowls for an inviting and rustic presentation that doubles as an edible side. Or ladle the stew over creamy polenta for a comforting twist that will delight any crowd.
Make Ahead and Storage
Storing Leftovers
Your Crock Pot Beef Stew Recipe tastes just as good the next day, if not better. Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. The flavors continue to meld, making for a perfect quick meal when you’re short on time.
Freezing
This stew freezes wonderfully. Portion into freezer-safe containers or heavy-duty freezer bags and store for up to 3 months. Just be sure to leave some space for expansion and thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. To keep the beef tender and the vegetables intact, avoid boiling the stew again. Alternatively, microwave portions at medium power in short bursts, stirring between, until warmed through.
FAQs
Can I use a different cut of beef for this Crock Pot Beef Stew Recipe?
Absolutely! While stew meat is ideal for tender, bite-sized pieces, you can also use chuck roast cut into cubes. Just ensure it’s suitable for slow cooking so it becomes tender and flavorful.
Do I have to use wine in the recipe?
Not necessarily. The wine adds complexity and depth, but if you prefer, you can substitute it with additional beef broth or a splash of balsamic vinegar for acidity.
How can I thicken the stew if I don’t want to use cornstarch?
You can mash a few of the potatoes into the broth to naturally thicken the stew, or use a slurry of flour and water. Cooking uncovered for the last 30 minutes also helps reduce and thicken the liquid.
Can I prepare this Crock Pot Beef Stew Recipe in advance and cook it later?
Definitely! You can assemble all the ingredients in the crock pot insert, cover, and refrigerate overnight. When ready, just set the crock pot to cook following the instructions.
What if I want a vegetarian version of this stew?
Swap the beef for hearty vegetables like mushrooms, eggplant, and extra potatoes and carrots. Use vegetable broth and omit the Worcestershire sauce or choose a vegetarian version to keep all the depth of flavor.
Final Thoughts
Embracing the cozy comfort of this Crock Pot Beef Stew Recipe is like inviting warmth, flavor, and nostalgia to your dinner table. It’s an easy yet impressive dish that rewards patience with every rich mouthful. Don’t hesitate to try it out — once you do, this stew might just become your go-to comfort meal for years to come!
Print
Crock Pot Beef Stew Recipe
- Prep Time: 25 minutes
- Cook Time: 5 hours (on high) or 7-8 hours (on low)
- Total Time: 5 hours 25 minutes (high) or 8 hours 25 minutes (low)
- Yield: 6 to 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This hearty Crock Pot Beef Stew is a comforting and flavorful dish perfect for cozy dinners. Tender stew meat is seared and slow-cooked with aromatic onions, garlic, rich red wine, beef broth, and an array of vegetables including carrots and baby Yukon gold potatoes. Finished with fresh peas and optional thickening, this stew offers deep, savory notes enhanced by fresh herbs and Worcestershire sauce, making it an ideal warming meal for any occasion.
Ingredients
Beef and Seasonings
- 2 ½ pounds stew meat (cut into 1–2 inch cubes)
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- ¼ cup flour
- 3–6 tablespoons olive oil
- 3 tablespoons cold butter, divided
Aromatics and Liquids
- 2 cups yellow onions, diced
- 4 cloves garlic, minced
- 1 cup cabernet sauvignon or merlot
- 4 cups beef broth
- 2 beef bouillon cubes
- 2 tablespoons Worcestershire sauce
- 3 tablespoons tomato paste
Vegetables and Herbs
- 5 medium carrots, cut into 1-inch chunks
- 1 lb baby Yukon gold potatoes, halved or quartered
- 2 bay leaves
- 1 sprig fresh rosemary
- 1 cup frozen peas
Optional Thickening and Extras
- ¼ cup cold water + 3 tablespoons cornstarch (optional, for thickening)
- 2–3 drops Gravy Master (optional, for color and depth)
Instructions
- Season and sear the beef: Toss the stew meat with black pepper, garlic salt, celery salt, and flour to coat evenly. Heat olive oil in a large skillet over medium-high heat and sear the beef in batches until browned on all sides. Transfer the browned beef pieces to the crock pot.
- Sauté aromatics: In the same skillet, reduce the heat to medium-low and melt 1 tablespoon of the cold butter. Add the diced onions and cook for about 5 minutes until softened. Add the minced garlic and cook for an additional 1 minute. Pour in the red wine to deglaze the pan, scraping up the browned bits from the skillet. Let it simmer for 2 to 3 minutes to reduce slightly and develop flavor.
- Assemble stew: Transfer the wine and aromatics mixture to the crock pot with the seared beef. Add beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and fresh rosemary sprig. Stir gently to combine all ingredients.
- Slow cook: Cover the crock pot and cook on low heat for 7 to 8 hours or on high heat for 4 to 5 hours, until the meat is tender and the vegetables are cooked through.
- Finish: Remove and discard the bay leaves and rosemary sprig. Stir in the frozen peas and the remaining 2 tablespoons of cold butter to enrich the stew. If a thicker stew is desired, mix the cornstarch with cold water to make a slurry and stir it into the crock pot. Cook on high for an additional 15 to 20 minutes until the stew thickens. Add 2 to 3 drops of Gravy Master for enhanced color and depth if using.
- Serve: Stir the stew, taste, and adjust seasoning as needed. Serve hot, ideally with crusty bread on the side for a complete and satisfying meal.
Notes
- For best flavor, sear the meat well to develop a rich browned crust before slow cooking.
- If you prefer a thicker stew, do not skip the cornstarch slurry step at the end.
- Gravy Master is optional but adds a nice color and complexity to the stew.
- You can substitute red wine with additional beef broth or a mixture of broth and grape juice for a non-alcoholic version.
- Use fresh herbs if possible; dried rosemary can be used but reduce quantity to avoid overpowering.
- Leftover stew tastes even better the next day as flavors meld.
- The stew can be made the day before and reheated gently on the stovetop or in the crock pot.
