There are days when cooking feels like a huge chore. You’re tired, you’re busy, and you just want something warm and comforting without all the work.
This crockpot beef stew is the answer.
It’s a “dump it and forget it” kind of meal that fills your house with amazing smells all day. You get a rich, delicious stew with fall-apart tender beef, and you barely have to lift a finger.
What You’ll Need
This recipe uses simple ingredients you can find anywhere. Nothing fancy here, just good old-fashioned flavor.
- 2 pounds beef chuck, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup dry red wine (like Merlot or Cabernet)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 4 large carrots, peeled and sliced
- 3 celery stalks, sliced
- 1.5 pounds potatoes, peeled and cubed
- 1 cup frozen peas (optional)
- Fresh parsley, chopped, for serving
Tools for the Job
You don’t need a bunch of special equipment.
- Crockpot (6-quart or larger)
- Large skillet
- Cutting board and knife
- Wooden spoon or spatula
Step-by-Step Instructions
Follow these simple steps. The most work happens right at the beginning. After that, the crockpot takes over.
Step 1: In a bowl, mix the flour, salt, and pepper. Add the beef cubes and toss them until they’re lightly coated.
Step 2: Heat the olive oil in a large skillet over medium-high heat. Add the beef in a single layer (work in batches if you need to) and brown it on all sides. Don’t cook it through, just get a nice crust. Transfer the browned beef to your crockpot.
Step 3: Lower the heat to medium and add the chopped onion to the same skillet. Cook for about 5 minutes until it starts to get soft. Add the minced garlic and cook for one more minute until you can smell it.
Step 4: Pour in the red wine to deglaze the pan. Scrape up all those tasty brown bits from the bottom of the skillet. Let the wine bubble for a minute or two.
Step 5: Stir in the beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaves. Bring the mixture to a simmer.
Step 6: Pour the liquid from the skillet over the beef in the crockpot. Add the carrots, celery, and potatoes. Give it all a gentle stir.
Step 7: Cover the crockpot and cook on low for 8 to 10 hours or on high for 4 to 5 hours. The beef should be super tender.
Step 8: If you’re using peas, stir them in during the last 15 minutes of cooking. Remove the bay leaves before serving, and top with fresh parsley.
Pro Tips from My Kitchen
I’ve made this stew a thousand times. Here are a few tricks I’ve learned.
- Brown the Beef. Seriously. I know it’s an extra step, but it’s the most important one. Searing the meat creates deep, rich flavor that you just can’t get by throwing raw meat in the pot.
- Low and Slow is the Way to Go. If you have the time, always cook it on the low setting. This gives the tough beef chuck time to break down, making it melt-in-your-mouth tender. High heat can sometimes make the meat a little chewy.
- Thicken at the End. Your stew might be a little thinner than you like. Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to make a slurry. Stir it into the stew during the last 30 minutes of cooking on high to thicken it up perfectly.
Substitutions and Variations
Don’t have something on the list? No problem. Stew is easy to change up.
| Ingredient | Substitution | Notes |
|---|---|---|
| Beef Chuck | Brisket, Round Steak | Chuck is best for tenderness. |
| Red Wine | More Beef Broth | Adds depth, but broth is fine. |
| Potatoes | Sweet Potatoes, Parsnips | Adds a different flavor. |
| Flour | Cornstarch (for GF) | Use half as much. |
Feel free to add other veggies like mushrooms or turnips. Just throw them in with the potatoes and carrots.
Make-Ahead Tips
You can prep everything the night before to make your morning even easier.
- Chop all your vegetables and store them in an airtight container in the fridge.
- Cube and flour your beef and keep it in a separate container in the fridge.
- In the morning, just brown the meat and throw everything in the crockpot.
What to Serve with Your Stew
This stew is a meal in itself, but a good side makes it even better.
| Serving Suggestion | Why It Works |
|---|---|
| Crusty Bread | Perfect for sopping up gravy. |
| Egg Noodles | Turns it into a hearty pasta dish. |
| Green Salad | A fresh, crisp contrast. |
| Mashed Potatoes | For a truly comforting meal. |
Nutritional Info & Diet Swaps
Here is a general idea of the nutrition. This is just an estimate.
- Calories: Around 450 per serving
- Protein: 35g
- Carbs: 30g
- Fat: 20g
To make it fit your diet:
- Gluten-Free: Use a gluten-free flour blend or cornstarch to coat the beef and thicken the stew.
- Lower-Carb: Swap the potatoes for turnips or cauliflower florets.
- Lower-Sodium: Use low-sodium beef broth and control the amount of salt you add.
Leftovers and Storage
Leftover stew is amazing. The flavors get even better overnight.
Store it in an airtight container in the fridge for up to 4 days.
You can also freeze it for up to 3 months. Let it cool completely before putting it in a freezer-safe bag or container. Thaw it in the fridge overnight before reheating on the stove or in the microwave.
Frequently Asked Questions
Q1. Why did my beef turn out tough?
Ans: It probably needed to cook longer. Beef chuck needs a long, slow cook time to become tender. If it’s tough, just let it cook for another hour or two.
Q2. Can I skip browning the beef to save time?
Ans: You can, but you’ll lose a lot of flavor. Those browned bits in the pan are where the deep, beefy taste comes from. It’s worth the extra 10 minutes.
Q3. My stew is too watery. How can I fix it?
Ans: The easiest way is with a cornstarch slurry. Mix equal parts cornstarch and cold water, then stir it into the stew. Turn the crockpot to high for the last 20-30 minutes and it will thicken right up.
Q4. Can I add different herbs?
Ans: Of course. Rosemary is great in beef stew. You can also use fresh herbs instead of dried. Just add them near the end of the cooking time so they stay fresh.
Wrapping Up
This crockpot beef stew is the perfect meal for a cozy night in. It’s simple, forgiving, and delivers a ton of flavor for very little effort.
Give it a try and let me know how it goes. I love hearing about your kitchen wins. Drop a comment below with any questions or your own favorite stew tips
