This hearty crockpot beef stew is like a warm hug in a bowl! Packed with tender beef, carrots, potatoes, and savory herbs, it’s perfect for chilly days.
Honestly, the best part is how easy it is to make! Just toss everything in the crockpot, and let it do its magic. Your home will smell amazing, and you’ll be ready to eat in no time!
Key Ingredients & Substitutions
Beef Stew Meat: I recommend using chuck roast for its rich flavor and tenderness when slow-cooked. If you’re looking for a leaner option, sirloin or round steak can work too, but may be less tender.
Vegetables: Carrots, potatoes, and celery add great texture and flavor. You can easily substitute parsnips for carrots or use sweet potatoes instead of regular potatoes if you prefer a slightly sweet touch.
Tomato Paste: This ingredient adds depth to the flavor. If you don’t have it, a tablespoon of ketchup can do in a pinch, though the taste will be a bit different. For low-sodium options, use fresh tomatoes grated to yield similar flavor without the added salt.
Wine: Adding red wine enhances the stew’s flavor. However, if you want an alcohol-free version, just increase the beef broth as suggested or add a splash of apple cider vinegar for some tang.
Herbs: Fresh herbs bring fragrance, but dried herbs work well too. If you have Italian seasoning, it can be used instead of both thyme and rosemary for an easy swap!
How Do You Brown Beef for Stew Perfectly?
Browning the beef properly is key to a flavorful stew. It adds a rich taste that makes all the difference. Here’s how to do it right:
- Start with dry beef—patting it with paper towels helps it brown better.
- Heat the oil until it shimmers, then add the beef in batches. Don’t crowd the pan; give it space to sear.
- Let it cook undisturbed for about 3-4 minutes before flipping. This forms a nice crust.
- Transfer the browned beef to the crockpot before adding your veggies to the same skillet—this way, you’ll get all those tasty bits left behind!
Taking these steps ensures a delicious and hearty beef stew every time!
Comforting Crockpot Beef Stew
Ingredients You’ll Need:
- 2 pounds beef stew meat, cut into 1-inch cubes
- 4 large carrots, peeled and chopped
- 4 medium potatoes, peeled and diced
- 3 stalks celery, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with more beef broth)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried thyme or 4 sprigs fresh thyme
- 2 teaspoons dried rosemary or 2 sprigs fresh rosemary
- 2 bay leaves
- Salt and black pepper to taste
- 3 tablespoons all-purpose flour
- 3 tablespoons olive oil or vegetable oil
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious crockpot beef stew takes about 20 minutes of prep time, followed by 7-8 hours of cooking on low or 3-4 hours on high. So, you can easily prepare it in the morning and come home to a hearty meal!
Step-by-Step Instructions:
1. Prepare the Beef:
Pat the beef stew meat dry with paper towels to help it brown better. Season the meat with salt and pepper for flavor.
2. Brown the Meat:
In a large skillet over medium-high heat, add the olive oil. Once hot, brown the beef cubes in batches, making sure not to overcrowd the pan. Cook for about 3-4 minutes per side until they have a nice crust. Transfer the browned beef to the crockpot.
3. Cook the Vegetables:
In the same skillet, add the chopped onions, carrots, celery, and minced garlic. Sauté everything together until the vegetables are softened, which should take around 5 minutes.
4. Thicken the Mixture:
Sprinkle the flour over the softened vegetables while stirring constantly for about 1-2 minutes. This will help get rid of the raw flour taste and thicken the stew.
5. Combine Ingredients:
Stir in the tomato paste, Worcestershire sauce, beef broth, and red wine (if using). Bring this mixture to a simmer, making sure to scrape up any tasty bits stuck to the bottom of the pan for extra flavor.
6. Pour into the Crockpot:
Pour this flavorful mixture over the beef in the crockpot. Then, add the diced potatoes, thyme, rosemary, and bay leaves. Give everything a good stir to combine.
7. Cook the Stew:
Cover the crockpot and cook on low for 7-8 hours or on high for 3-4 hours, until the beef is fork-tender and the vegetables are cooked through.
8. Finish and Serve:
Once cooking is complete, remove and discard the bay leaves and herb sprigs if you’ve used fresh herbs. Taste the stew and adjust the seasoning with additional salt and pepper if needed. Serve hot, garnished with fresh parsley for a pop of color.
Enjoy a warm, flavorful, and hearty beef stew that’s packed with tender meat and delicious vegetables straight from your crockpot!
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef stew meat, but it’s best to thaw it first for even cooking. Thaw in the refrigerator overnight or use the defrost setting on your microwave. Pat it dry before browning.
What Should I Do If My Stew Is Too Thick?
If your stew turns out thicker than you like, simply add a little more beef broth or water, and stir it well. You can let it cook on low for an additional 30 minutes to combine the flavors after adding the liquid.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, place in a freezer-safe container and keep for up to 3 months. Thaw in the refrigerator overnight before reheating on the stove or microwave.
Can I Add Extra Vegetables?
Absolutely! Feel free to add other vegetables like peas, green beans, or mushrooms for extra flavor and nutrition. Just make sure to adjust the cooking time slightly if adding delicate veggies that cook quickly.
