Crockpot Beef Stew is the ultimate comfort food, packed with tender chunks of beef, hearty potatoes, carrots, and a rich, flavorful broth. It’s the kind of meal that fills the kitchen with an irresistible aroma and promises a warm, satisfying dinner after a long day.
I love how easy this stew is to make—just toss all the ingredients into the crockpot, set it, and forget it. While it’s cooking slowly throughout the day, I find myself looking forward to coming home and digging into a bowl of stew that tastes like it’s been simmering for hours, even if it really just did the work for me!
One of my favorite ways to enjoy this beef stew is with some crusty bread on the side to soak up all the delicious broth. It’s great for chilly evenings when you want something filling and cozy without a lot of fuss. This recipe makes a big batch too, so you often have leftovers that taste even better the next day.
Key Ingredients & Substitutions
Beef chuck: This cut works great because it becomes tender and flavorful after slow cooking. If chuck isn’t available, brisket or stew meat are good alternatives. Avoid lean cuts—they can turn dry.
Potatoes & carrots: Both add heartiness and sweetness. You can swap regular potatoes for Yukon Gold for a creamier texture, or use sweet potatoes for a twist. Carrots can be replaced with parsnips for a slightly different flavor.
Red wine: It adds depth, but if you prefer to skip alcohol, just use extra beef broth. You can also substitute with grape juice mixed with a splash of vinegar for a similar effect.
Tomato paste & Worcestershire sauce: These boost umami and richness. If you don’t have Worcestershire, soy sauce or tamari can work in a pinch, but add less salt elsewhere.
How Do You Make Beef Tender and Flavorful in the Crockpot?
For tender beef, browning before slow cooking is key. It locks in flavor and juices. Don’t rush this step—brown in batches over medium-high heat so pieces get a nice crust.
- Dry the beef cubes well and season with salt and pepper.
- Heat olive oil in a skillet and brown beef on all sides without crowding.
- After browning, remove beef and cook onions and garlic in the same skillet—this picks up those flavorful browned bits.
- Add tomato paste, flour, then deglaze with wine or broth to make a rich base.
- Transfer everything to the crockpot and cook low and slow—this really breaks down the beef fibers.
Slow cooking ensures the beef becomes melt-in-your-mouth tender and the veggies soak up all the rich flavors. Remember to check seasoning at the end and adjust to your taste!
Equipment You’ll Need
- Crockpot or slow cooker – This is essential for cooking the stew low and slow to get tender beef and rich flavors.
- Large skillet – Perfect for browning the beef and sautéing onions, which adds depth to the stew.
- Wooden spoon – Great for stirring without scratching your cookware.
- Sharp knife – Makes chopping vegetables and beef cubes quick and easy.
- Cutting board – Protects your counters and gives you a safe place to prep ingredients.
Flavor Variations & Add-Ins
- Add pearl onions or celery for extra crunch and sweetness to balance the rich beef.
- Swap beef chuck for lamb or pork shoulder if you want a different protein with similar tenderness.
- Include mushrooms for earthiness; they absorb the stew’s flavors really well.
- Stir in fresh herbs like thyme and rosemary near the end for a bright, fresh touch.
How to Make Crockpot Beef Stew?
Ingredients You’ll Need:
- 2 lbs beef chuck, cut into 1-inch cubes
- 4 medium carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with extra beef broth)
- 3 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious beef stew takes about 20 minutes to prepare, including browning the beef and chopping vegetables. Then, let it cook in the crockpot on low for 7-8 hours or high for 3-4 hours until the beef is tender and flavors have blended beautifully.
Step-by-Step Instructions:
1. Prepare and Brown the Beef:
Pat the beef cubes dry with paper towels and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Brown the beef cubes on all sides in batches, about 4-5 minutes each batch, to develop a nice crust. Transfer the browned beef to your crockpot.
2. Cook the Onion Mixture:
In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until soft and fragrant. Stir in the tomato paste and cook for another minute.
3. Thicken and Add Flavor:
Sprinkle the flour over the onion mixture and stir well, cooking for an additional minute to remove the raw flour taste. Slowly pour in the red wine (or extra beef broth), scraping up any browned bits from the skillet’s bottom. Let it simmer and thicken for about 2 minutes.
4. Combine and Cook in the Crockpot:
Pour the onion and wine mixture into the crockpot over the browned beef. Add the carrots, potatoes, beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir gently to combine everything. Cover and cook on low for 7-8 hours or high for 3-4 hours until beef is tender and vegetables are cooked through.
5. Final Touches:
Remove the bay leaves. Taste and adjust seasoning with salt and pepper to your liking. Garnish with fresh chopped parsley before serving.
Serve your hearty beef stew with crusty bread or creamy mashed potatoes for a warm and comforting meal.
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef, but make sure to thaw it completely in the refrigerator overnight before browning. This helps the beef brown properly and ensures even cooking in the crockpot.
Can I Prepare This Stew Ahead of Time?
Absolutely! You can chop the vegetables and brown the beef a day ahead, then store everything covered in the fridge. When ready, combine in the crockpot and cook as directed.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Make the Stew Thicker?
If you prefer a thicker stew, mix 1-2 tablespoons of cornstarch with cold water and stir it into the crockpot about 30 minutes before the end of cooking. Cook on high to thicken the broth.
