Embrace the comforting warmth of a classic beef stew, made effortlessly in your slow cooker. This hearty beef stew crockpot recipe combines tender beef with robust vegetables, simmering all day to develop incredible flavor. Perfect for chilly evenings, busy weekends, or a simple family meal, this recipe promises rich, satisfying results with minimal hands-on time. You’ll love the simplicity and deliciousness packed into every bowl.
Table of Contents
Why You’ll Love This Crockpot Beef Stew
This delightful slow cooker beef stew recipe offers a multitude of reasons to become your new favorite.
- Effortless Slow Cooker Preparation: Simply set it and forget it, letting your appliance do the work.
- Deep, Rich, Comforting Flavors: Long, slow cooking creates an incredibly complex and satisfying taste.
- Tender, Fall-Apart Beef: The chuck roast becomes melt-in-your-mouth soft after hours in the crockpot.
- Perfect for Meal Prep and Leftovers: It tastes even better the next day, making weeknight meals a breeze.
- Hearty, Satisfying Family Meal: This robust dish fills everyone up and brings warmth to any table.
Ingredients
To make this delicious beef stew crockpot recipe, gather these fresh ingredients:
- 3 lb chuck roast, cut into 1 1/2-inch cubes
- Salt, pepper, garlic powder (for seasoning beef)
- 1/2 cup all-purpose flour
- 4 tbsp unsalted butter
- 1 1/2 cups celery, chopped
- 2 cups carrots, chopped into larger bite-size pieces
- 1 yellow onion, chopped
- 2 lb Yukon gold potatoes, chopped into larger bite-size pieces
- 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tbsp minced garlic
- 6 oz tomato paste
- 2 tbsp Worcestershire sauce
- 3 cups beef broth
- 2 bay leaves
- 1 1/2 cups frozen peas
Notes & Substitutions
- Chuck roast is ideal for this beef stew crockpot recipe due to its marbling and tenderness when slow-cooked.
- You can use pre-cut stew meat, but expect a slightly longer cooking time to achieve the desired tenderness. If you prefer not to use wine, simply substitute it with an equal amount of extra beef broth.
- Yukon gold potatoes hold their shape well and don’t require peeling, but feel free to peel them if preferred.
- Ensure your vegetables are cut into larger, uniform pieces to prevent them from becoming mushy during the long cooking process.
- For aromatic variations, consider adding a sprig of fresh rosemary or thyme.
Equipment
You won’t need many fancy tools for this easy beef stew crockpot recipe.
- Large slow cooker (6-quart or larger)
- Large skillet (cast iron or heavy-bottomed)
- Cutting board
- Sharp knife
- Large container or bowl for flouring meat
- Measuring cups and spoons
Instructions For The Best Beef Stew
Let’s dive into making this comforting beef stew crockpot recipe. Follow these simple steps for a truly delicious result.
Prepare Vegetables: Start by prepping all your vegetables. Chop one onion. Chop about 1 1/2 cups of celery. Chop about 2 heaping cups of carrots, ensuring they are in larger bite-size pieces. Scrub 2 lbs of Yukon gold potatoes and chop them into larger bite-size pieces. You don’t need to peel the potatoes, but you can if you prefer. Set all the prepared vegetables aside.
Season and Flour Beef: Cut a chuck roast into large cubes. Season the meat generously with some salt, pepper, and garlic powder. Add 1/2 cup of all-purpose flour to a large container or bowl. Toss the seasoned meat in the flour until each piece is lightly coated. This step helps create a richer sauce.
Brown the Beef: Heat a large skillet over medium-high heat. Add two tablespoons of butter. Once the butter has melted and is sizzling, add about half of the floured meat to the skillet. Cook the meat just until it is browned on all sides, creating a flavorful crust. Do not overcrowd the skillet. Remove the browned meat from the skillet and set it aside. Add two more tablespoons of butter to the skillet and brown the remaining meat.
Deglaze the Skillet: Remove the second batch of browned meat from the skillet. Use a wooden spoon or spatula to scrape all the delicious browned bits (fond) from the bottom of the pan. This adds immense depth of flavor to your stew. Turn off the heat.
Combine in Crockpot: Lightly spray a large crockpot with cooking spray. Add all the browned meat to the crockpot. Pour the red wine mixture from the skillet over the meat. Next, add the chopped celery, carrots, and onion. Add the chopped potatoes and season everything with 1/2 tsp salt, 1 tsp black pepper, 1 tsp onion powder, 1 tsp garlic powder, and 1 tsp paprika.
Add Liquids and Aromatics: Add one tablespoon of minced garlic, 6 oz of tomato paste, 2 tablespoons of Worcestershire sauce, and 3 cups of beef broth to the crockpot. Stir the ingredients as best as you can, ensuring the meat remains mostly submerged in the liquid.
Place Bay Leaves: Top the mixture with two bay leaves. Place them on top for easy retrieval later. This easy beef stew crockpot recipe is almost ready to cook!
Slow Cook: Cover the crockpot with its lid. Cook the beef stew crockpot recipe on low for 8-10 hours. If you are using stew meat, aim for 9-10 hours, as it can take longer for stew meat to become perfectly tender. The meat should be fork-tender when finished.
Add Frozen Peas: Once the meat is tender, stir in 1 1/2 cups of frozen peas. Let them cook in the crockpot for about 15-20 minutes, or until they are heated through and tender-crisp.
Serve: Ladle your homemade beef stew crockpot recipe into bowls with some crusty bread. Enjoy!
Pro Tips & Troubleshooting
Mastering your slow cooker beef stew is simple with a few helpful pointers.
- Browning Beef: Do not skip browning the beef! This crucial step creates a rich, complex flavor that cannot be replicated by simply adding raw meat to the crockpot. This browning process, known as the Maillard reaction, is essential for developing deep, savory notes.
- Vegetable Size: Keep vegetables in larger, uniform pieces. This ensures they cook evenly and maintain their texture without turning to mush during the long cooking time.
- Bay Leaf Placement: Placing bay leaves on top of the stew makes them easy to spot and remove before serving. You definitely don’t want to bite into one!
- Adjusting Consistency: If your stew seems too thin, you can thicken it. Mix a tablespoon of cornstarch with an equal amount of cold water to create a slurry. Stir this into the hot stew during the last 30 minutes of cooking.
- Don’t Overfill Crockpot: Fill your crockpot no more than two-thirds full. Overfilling can lead to uneven cooking and potential leaks, which you certainly want to avoid with this fantastic beef stew crockpot recipe.
- Tender Meat Secrets: Cooking on a low setting for a longer duration is key for truly tender, fall-apart beef. High heat can sometimes toughen meat.
For more information on safely using your slow cooker, the USDA provides helpful guidelines for slow cooker food safety.
Serving Suggestions, Storage & Variations
Serving your homemade beef stew crockpot recipe is a delight. We love it with crusty bread for soaking up the delicious gravy, or over a bed of fluffy mashed potatoes or egg noodles.
For storage, allow the stew to cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days. This stew tastes even better the next day as the flavors meld further.
To freeze, cool completely, then portion the stew into freezer-safe containers or heavy-duty freezer bags. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat individual portions gently on the stovetop over medium-low heat or in the microwave. Add a splash of beef broth or water if the stew seems too thick after reheating.
Variations
Feel free to customize this amazing beef stew crockpot recipe to your taste.
- Herb Variations: Add a sprig of fresh rosemary or a few sprigs of fresh thyme along with the bay leaves for an earthy aroma.
- Spice Adjustments: A pinch of smoked paprika or a dash of cayenne pepper can add an extra layer of warmth and depth.
- Add More Veggies: Introduce sliced mushrooms during the last hour of cooking, or stir in some corn along with the peas.
- Transform into Pot Pie: Use leftover stew as the filling for a savory pot pie. Top with a puff pastry crust and bake until golden brown.
Nutrition Information
This beef stew crockpot recipe offers a substantial meal packed with nutrients. Beef provides a significant source of protein and iron, while the vegetables contribute essential vitamins, minerals, and dietary fiber. While exact values vary based on specific ingredients and portion sizes, this hearty dish is a nutritious option for any meal. Please note these are approximate values.
| Nutrient | Approximate Value (per serving) |
|---|---|
| Calories | 450-550 kcal |
| Protein | 35-45 g |
| Fat | 20-30 g |
| Carbohydrates | 30-40 g |
| Fiber | 5-7 g |
| Iron | Excellent source |
| Vitamin A | Excellent source |
| Vitamin C | Good source |
Frequently Asked Questions
What cut of beef is best?
Chuck roast is ideal because it breaks down beautifully and becomes incredibly tender during slow cooking, making it perfect for this beef stew crockpot recipe.
Can I make this without wine?
Yes, absolutely! Simply substitute the red wine with an equal amount of extra beef broth to maintain the liquid content and flavor.
How to thicken the stew?
For a thicker stew, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water, then stir the slurry into the stew during the last 30 minutes of cooking.
Can I freeze beef stew?
Yes, this stew freezes wonderfully! Allow it to cool completely, then store it in airtight, freezer-safe containers for up to three months.
What if my vegetables are mushy?
Mushy vegetables often result from cutting them too small or cooking them for too long at too high a temperature. Ensure larger, uniform cuts and stick to the low setting.
How long does beef stew last in the fridge?
Properly stored in an airtight container, your homemade beef stew will last for 3-4 days in the refrigerator.
Conclusion
This hearty beef stew crockpot recipe truly delivers on comfort, flavor, and incredible ease. From the tender, fall-apart beef to the rich, savory broth and perfectly cooked vegetables, it’s a meal that satisfies on every level.
Whether you’re a busy parent or a beginner in the kitchen, this recipe makes cooking a delicious, homemade meal simple and enjoyable. Give it a try soon; your family will thank you! We love hearing from you, so please share your thoughts and experiences in the comments below.
Hearty Crockpot Beef Stew
Ingredients
Equipment
Method
- Prepare all vegetables by chopping onion, celery, and carrots into larger bite-size pieces, and Yukon gold potatoes, then set them aside.
- Cut chuck roast into large cubes, season with salt, pepper, and garlic powder, then toss it in 1/2 cup of flour.
- Heat a large skillet with 2 tbsp butter, brown half the floured meat, then remove. Add 2 more tbsp butter and brown the remaining meat.
- After removing all meat scrap up all browned bits, then turn off the heat.
- Spray a crockpot, add the browned meat and pour red wine over it. Add chopped celery, carrots, onion, and potatoes, then season with salt, pepper, onion powder, garlic powder, and paprika.
- Add minced garlic, tomato paste, Worcestershire sauce, and beef broth, stirring to submerge the meat. Top with bay leaves.
- Cook the stew on low for 8-10 hours, aiming for 9-10 hours if using stew meat to ensure tenderness.
- Once the meat is tender, stir in frozen peas and cook for another 15-20 minutes. Serve hot with bread.
Nutrition
Notes
- Adjust seasonings to your preference before serving.
- Serving with crusty bread is highly recommended for soaking up the delicious sauce.
- For extra flavor, you can marinate the beef overnight in some of the red wine and seasonings.
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