Crockpot Beef Stew is a hearty, comforting meal that’s perfect any time you want something warm and filling. Tender chunks of beef, soft potatoes, carrots, and celery slowly cook together in a rich, flavorful broth that fills your kitchen with the best smell. It’s the kind of stew that feels like a big, cozy hug on a chilly day.
I love making this stew because it basically cooks itself all day while I’m busy with other things. There’s something so satisfying about walking in to a kitchen filled with the smell of perfectly cooked beef and veggies. I usually toss in some fresh herbs at the end to brighten up the flavors, and it always turns out just right. It’s a go-to recipe when I want comfort food without a lot of fuss.
My favorite way to eat Crockpot Beef Stew is with a piece of crusty bread to soak up all the delicious juices. It’s great for family dinners or when friends come over, as it makes a big potful that everyone can enjoy. Plus, it tastes even better the next day, so leftovers are a real treat that I look forward to!
Key Ingredients & Substitutions
Beef stew meat: Chuck roast cut into cubes works best because it becomes tender during slow cooking. If you can’t find it, short ribs or brisket are good substitutes but adjust cooking time as needed.
Potatoes: Yukon golds hold their shape well and add a creamy texture. You can swap with red potatoes or even sweet potatoes for a sweeter twist.
Carrots & celery: These veggies add sweetness and depth. If you don’t have celery, parsnips or green beans can add similar flavor and texture.
Beef broth & red wine: The broth forms the stew base. If you avoid alcohol, use extra beef broth or a bit of grape or cranberry juice for subtle sweetness instead of wine.
Tomato paste: It adds richness and a slight tang. Tomato sauce or canned diced tomatoes can work, but the stew will be a bit thinner.
How Do I Get Tender, Flavorful Beef in My Stew?
Browning the beef before slow cooking makes a big difference! It locks in flavor and adds rich color. Here’s how:
- Heat oil in a skillet over medium-high heat.
- Dry beef with paper towels; season with salt and pepper.
- Sear beef in batches so pieces don’t crowd the pan—about 3-4 minutes per batch until all sides are browned.
- Don’t skip scraping browned bits (“fond”) from the pan—that’s where tons of flavor lives.
- Deglaze with red wine or broth after removing the beef to lift those bits and add to the stew.
Patience is key—this step builds the stew’s deep flavors and keeps the beef juicy and tender after hours in the crockpot.
Equipment You’ll Need
- Crockpot or slow cooker – the star of the recipe; it gently cooks everything low and slow for tender beef and soft veggies.
- Large skillet – great for browning the beef and sautéing onions and garlic to add deep flavor.
- Sharp knife – makes cutting beef and veggies easier and safer.
- Cutting board – gives you a safe surface for chopping ingredients.
- Mixing spoon or spatula – useful for stirring the ingredients before and after cooking.
- Measuring cups and spoons – to keep your seasoning and liquids balanced.
Flavor Variations & Add-Ins
- Swap beef for lamb or venison for a richer, gamey stew that’s perfect for special occasions.
- Add pearl onions or mushrooms to boost the stew’s earthiness and texture.
- Include a splash of Worcestershire sauce or soy sauce for extra umami depth.
- Try adding a pinch of smoked paprika or a bay leaf to give a subtle smoky or herbal note.
How to Make Crockpot Beef Stew
Ingredients You’ll Need:
For The Beef and Vegetables:
- 2 pounds beef stew meat, cut into 1- to 1.5-inch cubes
- 1 tablespoon olive oil
- 6 small Yukon gold potatoes, halved or quartered if large
- 4 large carrots, cut into chunks
- 3 celery stalks, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
For The Broth and Seasoning:
- 4 cups beef broth
- 1 cup red wine (optional; can substitute with more broth)
- ¼ cup tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2-3 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes to prep, mostly for chopping and browning the beef. Then, you’ll have the crockpot do the work for 7-8 hours on low or 4-5 hours on high. Give yourself some extra time for thickening if you’d like a richer stew.
Step-by-Step Instructions:
1. Brown the Beef:
Start by heating olive oil in a large skillet over medium-high heat. Season the beef cubes with salt and pepper. In batches, brown the beef for about 3-4 minutes on each side until all sides have a nice golden color. Transfer the browned beef to your crockpot.
2. Cook the Onions and Garlic:
Using the same skillet, add the diced onion and minced garlic. Sauté them for 2-3 minutes until they become soft and fragrant. Stir in the tomato paste and cook for another minute to bring out its flavor.
3. Deglaze the Pan:
If you’re using red wine, pour it into the skillet now. Use a wooden spoon to scrape up any browned bits stuck to the bottom — this adds great flavor. Let the wine simmer for 2-3 minutes to reduce slightly.
4. Combine Ingredients in the Crockpot:
Pour the onion and wine mixture into the crockpot with the beef. Add potatoes, carrots, celery, beef broth, thyme, rosemary, and bay leaves. Stir gently to mix everything well.
5. Slow Cook the Stew:
Cover your crockpot and cook on low for 7-8 hours or on high for 4-5 hours. The stew is ready when the beef is tender and the vegetables are cooked through.
6. Thicken the Stew (Optional):
If you prefer a thicker stew, about 30 minutes before serving, mix 2 tablespoons of flour with cold water to create a smooth slurry. Stir this into the stew and cook uncovered in the crockpot for the last 30 minutes.
7. Final Touches:
Remove the bay leaves. Taste and season the stew with more salt and pepper, if needed. Sprinkle fresh parsley over the top for a burst of color and freshness before serving.
Enjoy your warm, hearty Crockpot Beef Stew — it’s perfect with crusty bread or a simple salad!
Can I Use Frozen Beef Stew Meat?
Yes, but make sure to thaw it completely in the fridge overnight before cooking. Using frozen beef can cause the stew to cook unevenly and result in tougher meat.
How Can I Make the Stew Thicker Without Flour?
You can mash a few of the potatoes directly in the crockpot to naturally thicken the broth. Alternatively, cornstarch mixed with cold water makes a great gluten-free thickener.
Can I Prepare This Stew Ahead of Time?
Absolutely! You can assemble all ingredients in the crockpot insert, cover, and refrigerate overnight. Just add cooking time if cooking from cold.
How Should I Store Leftovers?
Store leftover stew in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave to avoid overcooking the beef and veggies.
