This Crockpot Beef Stew is a cozy dish filled with tender beef, hearty vegetables, and rich flavors. Just toss everything in your slow cooker and let it do the work for you!
You can’t beat the smell of this stew cooking all day. I love coming home to a warm, comforting meal. Plus, it tastes even better the next day—if there are any leftovers! 🍲
Key Ingredients & Substitutions
Beef Stew Meat: Chuck roast is the go-to choice for this recipe, as it becomes tender during cooking. If you’re looking for a leaner option, try sirloin or even ground beef, though texture might differ.
Carrots and Potatoes: These root vegetables add heartiness. If you’re looking to change it up, parsnips work well in place of carrots, and sweet potatoes can replace regular potatoes for a sweeter flavor.
Red Wine: Red wine adds depth to the stew. If you’d prefer to skip it, simply use an extra cup of beef broth or try a splash of balsamic vinegar for a hint of acidity.
Thyme and Rosemary: Fresh herbs are great if you have them! Double the amount if using fresh herbs instead of dried. They add a lovely aroma that really enhances the dish.
How Do I Ensure My Beef is Perfectly Tender?
To achieve tender beef in your stew, the key is low and slow cooking. By cooking on low for 7-8 hours, the collagen in the beef breaks down, making it melt-in-your-mouth tender:
- Brown the beef first for flavor. The Maillard reaction adds a wonderful depth.
- Don’t rush the simmering process. Let it do its thing without opening the lid too often!
- Using a good quality beef broth makes a big difference in flavor, so opt for low-sodium to control saltiness.
These tips will help you serve up a delicious, comforting beef stew that everyone will love!
Crockpot Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 pounds beef stew meat, cut into 1-inch cubes
- 4 large carrots, peeled and cut into thick slices
- 3 large potatoes, peeled and cut into chunks
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups beef broth
- 1 cup red wine (optional, can substitute additional broth)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme (plus extra for garnish)
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley or thyme sprigs for garnish
How Much Time Will You Need?
This comforting beef stew takes about 15 minutes to prepare, and then you can let it cook. If you’re using the low setting on your crockpot, it will need about 7-8 hours to cook, and if you’re in a hurry, the high setting takes about 3-4 hours. Perfect for a busy day!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by patting the beef cubes dry with paper towels—this helps them brown better. Season them generously with salt and pepper to enhance the flavor. Next, toss the beef in flour until they are evenly coated, which will help thicken the stew later.
2. Brown the Meat:
In a large skillet, heat the olive oil over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pan. Sear the beef on all sides until they are nicely browned—this adds a lot of flavor! Once browned, transfer the beef to your crockpot.
3. Sauté the Vegetables:
In the same skillet, toss in the chopped onion and minced garlic. Sauté for about 2-3 minutes until they’re fragrant and the onion turns translucent. Then, transfer this mixture to the crockpot with the beef.
4. Combine All Ingredients:
In the crockpot, add the carrots, potatoes, beef broth, red wine (if using), tomato paste, dried thyme, dried rosemary, and bay leaves. Gently stir all the ingredients together to combine them well.
5. Let the Stew Cook:
Cover the crockpot with its lid and cook the stew on low for 7-8 hours or on high for 3-4 hours, until the beef is tender and the vegetables are cooked through.
6. Final Touches:
Once cooked, remove the bay leaves from the stew. Taste the stew and adjust the seasoning with more salt and pepper if needed. The flavors should be rich and comforting!
7. Serve and Enjoy:
Serve the stew hot, garnished with fresh thyme or parsley sprigs for a pop of color. Enjoy the warmth and deliciousness of your homemade Crockpot Beef Stew!
Happy cooking!
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef stew meat! Just make sure to thaw it completely in the refrigerator before cooking. If you’re short on time, you can thaw it quickly in a sealed bag submerged in cold water. Ensure the beef is patted dry after thawing for better browning.
What Should I Do if I Don’t Have Red Wine?
No worries! If you don’t want to use red wine, you can substitute it with an additional cup of beef broth or even a splash of balsamic vinegar for added flavor. Just adjust the overall liquid volume to maintain the right consistency.
How Can I Thicken the Stew Further?
If you’d like your stew to be thicker, you can mix 1-2 tablespoons of cornstarch with an equal amount of cold water to create a slurry. Add this mixture to the stew during the last 30 minutes of cooking and stir until thickened.
Can I Make This Stew Ahead of Time?
Absolutely! You can prepare the stew and store it in the refrigerator for up to 2 days before reheating. The flavors will continue to develop, making it even more delicious. To reheat, simply warm it on the stovetop or in the microwave until heated through.
