Crockpot Beef Stew is a warm and hearty dish that’s perfect for chilly days. It features tender chunks of beef, colorful veggies, and flavorful broth all cooked together in one pot!
I love how I can just toss everything in the crockpot and let it do the work. It smells amazing while it cooks, and there’s nothing better than a cozy bowl of stew at the end of the day! 😊
Key Ingredients & Substitutions
Beef Chuck: The best choice for stew, as it becomes tender when slow-cooked. If you want a leaner option, consider using sirloin, though it may not be as rich in flavor.
Carrots: Fresh carrots are essential for sweetness. You can replace them with parsnips if you like a slightly different taste.
Potatoes: I prefer Yukon Gold for their creamy texture. If you’re aiming for fewer carbs, try substituting them with turnips or cauliflower.
Red Wine: Adds depth to the stew but can be skipped if you don’t have any on hand. Just use more beef broth for the same amount of liquid.
What’s the Best Way to Brown Beef for Stew?
Browning the beef enhances the stew’s flavor significantly. Here’s how to do it right:
- Make sure your pot is really hot to get that nice sear. If it’s too cool, the beef will steam instead of brown.
- Brown the beef in batches; overcrowding the pan can cause it to cook unevenly.
- Don’t rush this step! Take about 3-4 minutes for each batch to achieve a beautiful golden crust.
Once it’s finished, transfer the beef to the crockpot and let it do its magic!
How to Make Crockpot Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1-inch cubes
- 4 large carrots, peeled and chopped
- 4 medium potatoes, peeled and chopped into chunks
- 3 stalks celery, sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional; can substitute with additional beef broth)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 2 bay leaves
- Salt and pepper, to taste
- 3 tbsp all-purpose flour
- 3 tbsp olive oil
- Fresh parsley, chopped (for garnish)
Time Needed:
This recipe will take you approximately 15-20 minutes for prep, and then you’ll let the crockpot do its work! It will take about 7-8 hours on low or 4-5 hours on high. Perfect for a cozy evening meal or a day when you’re busy working!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by patting the beef cubes dry with paper towels. Season them generously with salt and pepper. This will help to enhance the flavor of the stew!
2. Brown the Beef:
In a large skillet, heat the olive oil over medium-high heat. Brown the beef cubes in batches, making sure not to crowd the pan. Each batch should cook for about 3-4 minutes, until all sides are seared. Once browned, transfer the beef to the crockpot.
3. Sauté the Vegetables:
Using the same skillet, add the chopped onion, minced garlic, and sliced celery. Sauté for about 5 minutes until they are softened. Add the tomato paste during the last minute of cooking, stirring it in before transferring everything to the crockpot.
4. Combine Ingredients:
In the crockpot, sprinkle the flour over the beef and veggies. Stir everything together well to coat the meat and vegetables evenly with flour. This will help thicken your stew.
5. Add Liquid and Seasonings:
Pour in the beef broth and red wine, if you’re using it. Add Worcestershire sauce, thyme, rosemary, and bay leaves. Give it a good stir to combine all the ingredients.
6. Add Carrots and Potatoes:
Layer the chopped carrots and potatoes on top of the other ingredients in the crockpot. Don’t stir at this point; just cover it with the lid.
7. Cooking Time:
Set your crockpot to LOW for 7-8 hours or HIGH for 4-5 hours. The stew is done when the beef is tender and the vegetables are cooked through.
8. Finishing Touches:
After cooking, remove the bay leaves and taste the stew. Adjust the seasoning with additional salt and pepper if desired.
9. Serve and Enjoy:
Serve the hot stew in bowls, garnished with fresh chopped parsley. It pairs wonderfully with crusty bread for dipping. Enjoy your delicious homemade meal!
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef, but it’s best to thaw it first for even cooking. Place the beef in the refrigerator overnight or use the cold water method by sealing it in a plastic bag and submerging it in cold water until thawed.
Can I Adjust the Vegetables?
Absolutely! Feel free to swap out vegetables based on your preferences. You can add peas, green beans, or mushrooms. Just keep in mind that root vegetables generally hold up better during long cooking times.
How Should I Store Leftovers?
Store any leftover beef stew in an airtight container in the fridge for up to 3 days. To freeze, make sure it’s cooled completely before transferring it to a freezer-safe container. It can be kept in the freezer for up to 3 months.
Can I Thicken the Stew Further?
If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little cold water to create a slurry and stir it into the stew during the last 30 minutes of cooking. Another option is to mash some of the potatoes in the stew to create a thicker consistency.
