Introduction

Crockpot beef stew is the ultimate comfort food, delivering a warm, hearty meal with minimal effort. This slow-cooked dish melds tender beef, vibrant vegetables, and a savory broth into a soul-soothing stew perfect for chilly days or busy schedules. Ideal for families, meal prep, or cozy gatherings, this crockpot beef stew recipe leverages the slow cooker’s magic to deepen flavors while you go about your day. Its rustic charm and versatility make it a timeless favorite, easily tailored to your taste with various seasonings or add-ins.

Beef Stew Ingredients

2 lbs beef chuck roast, cut into 1-inch cubes
1 tbsp olive oil
4 medium carrots, peeled and sliced
3 medium potatoes, peeled and cubed
2 celery stalks, sliced
1 medium onion, diced
3 cloves garlic, minced
4 cups beef broth
1 cup red wine (optional, or substitute with more broth)
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
¼ cup all-purpose flour
Salt and black pepper to taste
1 cup frozen peas (optional)
2 tbsp fresh parsley, chopped (for garnish)

Step-by-Step Process

Brown the Beef: Heat olive oil in a large skillet over medium-high heat. Season beef cubes with salt and pepper, then sear in batches for 3-4 minutes until browned on all sides. Transfer to the crockpot.
Prepare Vegetables: Add carrots, potatoes, celery, onion, and garlic to the crockpot, arranging them around the beef.
Make the Broth: In a bowl, whisk together beef broth, red wine (if using), tomato paste, thyme, rosemary, and flour until smooth. Pour over the beef and vegetables in the crockpot. Add bay leaves.
Cook: Cover and cook on low for 7-8 hours or high for 4-5 hours, until beef is tender and vegetables are soft. Stir occasionally if possible to blend flavors.
Add Peas: If using, stir in frozen peas during the last 10 minutes of cooking to retain their color and texture.
Season and Serve: Remove bay leaves. Taste and adjust seasoning with salt and pepper. Garnish with parsley and serve hot.

Tips for a Better Crockpot Beef Stew

Sear beef for deeper flavor; don’t skip this step
Cut vegetables uniformly for even cooking
Use low-sodium broth to control salt levels
Thicken stew by mixing 1 tbsp cornstarch with 2 tbsp water and stirring in at the end
Deglaze the skillet with wine or broth after searing to capture extra flavor
Add fresh herbs like parsley at the end for brightness
Avoid lifting the lid during cooking to maintain consistent heat
Choose a well-marbled chuck roast for tender, juicy results

Variations and Customization

Guinness Stew: Replace red wine with a dark stout like Guinness for a robust flavor
Vegetarian Stew: Omit beef and use vegetable broth, adding lentils or mushrooms
Spicy Stew: Add ½ tsp cayenne or a diced jalapeño for heat
Root Vegetable Twist: Swap potatoes for parsnips or turnips
Herb-Infused: Include fresh sage or a sprig of fresh thyme during cooking
Low-Carb Option: Replace potatoes with cauliflower florets
Barley Stew: Add ½ cup pearl barley for a heartier texture
Sweet Potato Swap: Use sweet potatoes for a sweeter, nutrient-rich base

Storage and Serving Tips

Store in an airtight container in the fridge for up to 4 days
Freeze for 3 months in freezer-safe containers; leave room for expansion
Serve with crusty bread, cornbread, or over mashed potatoes
Reheat on the stovetop over medium heat or microwave in 1-minute intervals
Use leftovers as a pie filling or over rice for a new meal
Garnish with extra parsley or a dollop of sour cream for richness
Pair with a bold red wine or a light salad for balance
Stir well before serving to redistribute flavors

Nutritional Information

The following nutritional information is approximate, based on 6 servings (about 1 ½ cups per serving):

Calories: 420 kcal
Total Fat: 18g
Saturated Fat: 7g
Trans Fat: 0g
Cholesterol: 95mg
Sodium: 780mg
Total Carbohydrates: 28g
Dietary Fiber: 5g
Sugars: 6g
Protein: 34g
Vitamins and Minerals:
Vitamin A: 90% of Daily Value
Vitamin C: 25% of Daily Value
Iron: 20% of Daily Value

Note: Nutritional values vary based on ingredient brands, portion sizes, and whether optional ingredients like red wine or peas are included. Use a nutritional calculator for precise measurements. This stew is rich in protein and fiber but contains moderate sodium; opt for low-sodium broth for dietary restrictions. The recipe’s hearty nature makes it filling, so adjust portions as needed.

Conclusion

This crockpot beef stew recipe is a reliable, hands-off way to create a comforting, flavorful meal that warms both body and soul. Its tender beef, hearty vegetables, and savory broth make it a versatile dish for any occasion, from casual dinners to festive gatherings. Customize it with your favorite ingredients or spices to suit your palate. With the slow cooker doing most of the work, you can enjoy a restaurant-quality stew with minimal effort, perfect for busy days or cozy nights.

Crockpot Beef Stew Recipe: Hearty Slow-Cooked Comfort

A savory, slow-cooked beef stew with tender meat and hearty vegetables, perfect for comforting meals.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 8

Total Time 8 20

Ingredients

2 lbs beef chuck roast, cut into 1-inch cubes
1 tbsp olive oil
4 medium carrots, peeled and sliced
3 medium potatoes, peeled and cubed
2 celery stalks, sliced
1 medium onion, diced
3 cloves garlic, minced
4 cups beef broth
1 cup red wine (optional, or more broth)
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
¼ cup all-purpose flour
Salt and black pepper to taste
1 cup frozen peas (optional)
2 tbsp fresh parsley, chopped

Instructions

Sear beef in olive oil over medium-high heat; transfer to crockpot
Add carrots, potatoes, celery, onion, and garlic to crockpot
Whisk broth, wine, tomato paste, thyme, rosemary, and flour; pour into crockpot with bay leaves
Cook on low 7-8 hours or high 4-5 hours
Stir in peas 10 minutes before finishing
Remove bay leaves; season and garnish with parsley

Notes

Sear beef for best flavor
Use low-sodium broth to control salt
Store in fridge for 4 days or freeze for 3 months
Serve with bread or over rice