This hearty crockpot beef stew is perfect for chilly days. With tender beef, juicy carrots, and tasty potatoes, it warms you right up with each spoonful!
What’s great is that you just toss everything in the crockpot and let it do the work. I love coming home to that warm, delicious smell—it feels like a cozy hug! 🥰
Key Ingredients & Substitutions
Beef Chuck: This cut is ideal because it becomes very tender during slow cooking. If you’re looking for a leaner option, consider using sirloin. Just be aware that it might be less flavorful.
Carrots: Classic for stew, carrots add sweetness and color. If you want variety, feel free to use parsnips or sweet potatoes instead—each will bring a different taste!
Potatoes: I love using Yukon golds for their creamy texture, but russets will work as well. If you’re avoiding carbs, cauliflower chunks can be a great substitute.
Red Wine: It adds depth of flavor, but if you’re not into cooking with wine, just double the beef broth! You won’t miss it, I promise.
Tomato Paste: This gives richness to the stew. In a pinch, ketchup can work too—just use a bit less salt to balance the sweetness.
How Do I Get the Beef to Be Tender and Flavorful?
Getting that melt-in-your-mouth texture involves browning the beef before adding it to the crockpot. Here’s how:
- Make sure the beef is dry; this helps it brown nicely.
- Don’t overcrowd the skillet when browning—work in batches if needed.
- Let the beef sear without moving it for better color. It should take about 3-4 minutes per side.
- Deglazing with wine or broth is key, as it lifts those flavorful bits stuck to the pan!
These steps make a big difference in flavor and texture, so definitely take the time for this part! Your stew will shine.
Comforting Crockpot Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1 1/2-inch cubes
- 3 large carrots, peeled and sliced into chunks
- 4 medium potatoes, peeled and quartered
- 1 large onion, chopped
- 3 stalks celery, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with more beef broth)
- 3 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 1/3 cup all-purpose flour
- Salt and black pepper to taste
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious crockpot beef stew will take about 30 minutes for prep, and then you’ll cook it for either 7-8 hours on low or 3-4 hours on high. Just set it and forget it! You’ll be greeted by mouth-watering aromas when it’s ready!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by patting the beef cubes dry with paper towels. This helps them brown better. Season the beef all over with salt and black pepper, and then coat them in flour. Shake off any extra flour.
2. Brown the Meat:
In a large skillet, heat the olive oil over medium-high heat. Add the beef in batches, making sure not to crowd the pan. Brown the meat for about 3-4 minutes per side until it’s nice and golden. Once browned, transfer the beef to the crockpot.
3. Sauté the Veggies:
In the same skillet, add the chopped onions and celery. Sauté for about 4 minutes until they soften. Stir in the minced garlic and tomato paste, cooking for another minute. Then, pour in the red wine (or extra beef broth) and scrape up all those tasty browned bits from the bottom. Let this simmer for 2 minutes.
4. Combine Ingredients in the Crockpot:
Pour the vegetable and wine mixture over the beef in the crockpot. Next, add the chopped carrots, potatoes, beef broth, Worcestershire sauce, dried thyme, rosemary, and the bay leaves. Stir everything gently to combine.
5. Slow Cook the Stew:
Put the lid on the crockpot and cook on low for 7-8 hours, or on high for 3-4 hours. The beef should be tender and the vegetables perfectly cooked!
6. Finishing Touches:
Before serving, don’t forget to remove the bay leaves. Taste the stew and adjust the seasoning with extra salt and pepper if needed.
7. Serve and Enjoy:
Garnish your comforting stew with freshly chopped parsley. Serve it hot, and if you’re feeling indulgent, add some crusty bread on the side to soak up all that delicious broth!
This recipe yields a rich, savory stew with tender chunks of beef and hearty vegetables, perfectly seasoned and slow-cooked to warm your heart with every spoonful. Enjoy! 🌟
Can I Use Different Cuts of Beef?
Absolutely! While beef chuck is ideal for its tenderness after slow cooking, you can use brisket or round cuts as alternatives. Just keep in mind that they might require slight adjustments in cooking time for optimal tenderness.
What If I Don’t Have Red Wine?
No worries! You can simply substitute the red wine with more beef broth. If you’d like to add a bit of acidity, a splash of vinegar or some tomato juice can help enhance the flavor as well.
Can I Freeze Leftover Stew?
Yes, this stew freezes beautifully! Let it cool completely, then store it in an airtight container or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating on the stove or in the microwave.
How Can I Thicken the Stew?
If you prefer a thicker stew, you can create a slurry by mixing 2 tablespoons of cornstarch with an equal amount of cold water. Stir this mixture into the stew during the last 30 minutes of cooking for a delightful, hearty consistency.
