If you’re craving a hearty, deeply satisfying meal that feels like a warm hug on a chilly day, this Crock Pot Beef Stew Recipe is an absolute game-changer. Tender chunks of beef slowly braised to perfection mingle with vibrant carrots, buttery Yukon gold potatoes, and a rich symphony of flavors from garlic, red wine, and herbs—all coming together in one pot that does the hard work for you. This recipe transforms simple ingredients into a bowl of comfort food magic, perfect for family dinners or cozy nights in.
Ingredients You’ll Need
These ingredients might seem straightforward, but each plays such a crucial role in building the stew’s unforgettable flavor and texture. From the succulent stew meat to the depth brought by the wine and herbs, every component works in harmony to make this dish shine.
- 2 ½ pounds stew meat: Choose cuts with good marbling—this ensures tender, flavorful beef after slow cooking.
- ½ teaspoon black pepper: Adds just the right amount of spice to enhance the meat’s richness.
- ½ teaspoon garlic salt: Infuses subtle garlicky notes while seasoning the stew perfectly.
- ½ teaspoon celery salt: Provides an extra layer of savory depth.
- ¼ cup flour: Helps create a lovely crust during searing and thickens the stew’s broth.
- 3–6 tablespoons olive oil: Essential for browning the beef to lock in juiciness and flavor.
- 3 tablespoons cold butter, divided: Adds richness and silkiness to the stew’s final texture.
- 2 cups yellow onions, diced: Caramelize down to bring gentle sweetness and body.
- 4 cloves garlic, minced: The aromatic backbone that enhances every bite.
- 1 cup cabernet sauvignon or merlot: This red wine introduces a deep, fruity complexity and helps deglaze the pan.
- 4 cups beef broth: The stew’s liquid base, adding savory richness and moisture.
- 2 beef bouillon cubes: Boost umami for a fuller, meatier broth.
- 2 tablespoons Worcestershire sauce: Brings tangy, slightly sweet complexity and balances flavors beautifully.
- 3 tablespoons tomato paste: Concentrated tomato flavor that adds body and a slight tang.
- 5 medium carrots, cut into 1-inch chunks: Provide subtle sweetness and vibrant color.
- 1 lb baby Yukon gold potatoes, halved or quartered: Their buttery texture absorbs flavors beautifully.
- 2 bay leaves: Impart a subtle earthiness and depth to the broth.
- 1 sprig fresh rosemary: Offers a fragrant, herbaceous lift.
- 1 cup frozen peas: Added at the end for a fresh pop of green and sweetness.
- ¼ cup cold water + 3 tablespoons cornstarch (optional): To thicken the stew to your desired consistency.
- 2–3 drops Gravy Master (optional): Enhances color and adds a touch of richness.
How to Make Crock Pot Beef Stew Recipe
Step 1: Season and Sear the Beef
This step is where the magic begins. Toss those hearty cubes of stew meat with black pepper, garlic salt, celery salt, and flour so every morsel is coated perfectly. Then heat olive oil in a skillet until shimmering and sear the beef in batches for that irresistible golden crust. Browning the beef locks in those juices and flavors you want to savor later in the stew.
Step 2: Sauté Aromatics
After the beef, use the same skillet to melt a tablespoon of cold butter and gently soften the onions until they’re translucent and sweet. Toss in the minced garlic to wake up the flavors, cooking just until fragrant. Then pour in the red wine to deglaze the pan, scraping up all those caramelized bits stuck to the bottom—this is pure flavor gold. Simmer for a few minutes to let the wine reduce slightly.
Step 3: Assemble the Stew
Transfer that intoxicating wine and onion mixture straight into the crock pot. Add the seared beef along with beef broth, beef bouillon cubes, Worcestershire sauce, tomato paste, chunks of carrots and potatoes, bay leaves, and fresh rosemary. Stir gently to combine everything so that every bite will be packed with goodness.
Step 4: Slow Cook
Cover the crock pot and let it work its magic. Choose low heat and cook for 7 to 8 hours, or opt for high heat and cook 4 to 5 hours if you’re short on time. The long, slow simmer transforms the meat to melt-in-your-mouth tenderness and allows the vegetables to soak up all those savory juices.
Step 5: Finish the Stew
Before serving, fish out the bay leaves and rosemary sprig. Stir in the frozen peas along with the remaining butter for a touch of creaminess and vibrant color. If you prefer a thicker stew, whisk together cornstarch and cold water and stir into the crock pot, cooking on high just long enough to thicken. A few drops of Gravy Master are a neat trick for adding extra richness and a deep, inviting color.
Step 6: Serve
Give the stew a final taste and adjust seasoning if necessary. Ladle it into warm bowls and serve piping hot alongside some crusty bread to soak up every last spoonful of this delightful Crock Pot Beef Stew Recipe.
How to Serve Crock Pot Beef Stew Recipe
Garnishes
A sprinkle of fresh parsley or a small handful of chopped chives brightens the dish and adds a subtle herbal note that contrasts beautifully with the hearty stew. A dollop of sour cream can also add a pleasant tang and creamy balance.
Side Dishes
While the stew itself offers a complete meal, pairing it with crusty artisan bread or buttery dinner rolls makes it even better for dipping. A crisp green salad or roasted vegetables bring freshness and textural balance to the table.
Creative Ways to Present
Serve this stew inside edible bread bowls for a fun, rustic twist, or spoon it over creamy mashed potatoes for an indulgent, ultra-comforting dinner. For gatherings, consider a buffet-style setup with toppings like grated cheese, fresh herbs, or hot sauce on the side so everyone can customize their bowl.
Make Ahead and Storage
Storing Leftovers
Leftover stew will keep beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually have a chance to meld even further, making your second serving just as delicious, if not better, than the first.
Freezing
This Crock Pot Beef Stew Recipe freezes exceptionally well. Portion it into freezer-safe containers or heavy-duty zip bags, leaving room for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating for a fast, feel-good meal anytime.
Reheating
For best results, gently reheat the stew on the stovetop over medium-low heat, stirring occasionally until warmed through. You can also microwave single portions, just cover loosely to avoid splatters. If the stew thickened during storage, add a splash of broth or water to loosen it back to your preferred consistency.
FAQs
Can I use a different type of meat for this Crock Pot Beef Stew Recipe?
Absolutely! While stew meat is ideal for its tenderness and flavor, you can substitute chuck roast or even short ribs cut into chunks. Just make sure the cut has enough connective tissue to become tender after slow cooking.
Do I have to use red wine in the recipe?
Red wine adds fantastic depth and helps deglaze the pan, but if you prefer to skip alcohol, you can substitute with additional beef broth and a splash of balsamic vinegar or grape juice to mimic the flavor complexity.
How can I make the stew thicker without cornstarch?
For a naturally thicker stew, mash a few of the cooked potatoes right in, or reduce the liquid by cooking uncovered on high for a little while at the end. Another option is adding a small handful of instant mashed potato flakes.
What if I want to add other vegetables?
This recipe is versatile! Feel free to add mushrooms, parsnips, or turnips in the last couple of hours of cooking for extra flavor and texture, but be mindful of cooking times so vegetables don’t become mushy.
Can I prepare this Crock Pot Beef Stew Recipe in advance?
Yes! You can assemble all ingredients ahead of time right in the crock pot insert, refrigerate overnight, and start cooking the next day. This makes meal prep even easier and perfect for busy schedules.
Final Thoughts
There’s something truly special about a stew that simmers gently while you go about your day, filling your home with tantalizing aromas and ending with a meal so comforting it feels like home itself. I hope you enjoy bringing this Crock Pot Beef Stew Recipe to your table just as much as I enjoy sharing it with you. Give it a try—you’ll be so glad you did.
Print
Crock Pot Beef Stew Recipe
- Prep Time: 35 minutes
- Cook Time: 7 hours 50 minutes
- Total Time: 8 hours 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Crock Pot Beef Stew recipe is a hearty, comforting dish featuring tender seared beef slow-cooked with vegetables, rich beef broth, and flavorful aromatics. Enhanced with red wine and savory seasonings, it’s perfect for a warming family meal.
Ingredients
Beef and Seasonings
- 2 ½ pounds stew meat (cut into 1–2 inch cubes)
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- ¼ cup flour
- 3–6 tablespoons olive oil
Aromatics and Liquids
- 3 tablespoons cold butter, divided
- 2 cups yellow onions, diced
- 4 cloves garlic, minced
- 1 cup cabernet sauvignon or merlot
- 4 cups beef broth
- 2 beef bouillon cubes
- 2 tablespoons Worcestershire sauce
- 3 tablespoons tomato paste
Vegetables and Herbs
- 5 medium carrots, cut into 1-inch chunks
- 1 lb baby Yukon gold potatoes, halved or quartered
- 2 bay leaves
- 1 sprig fresh rosemary
- 1 cup frozen peas
Optional Thickening and Enhancers
- ¼ cup cold water + 3 tablespoons cornstarch (optional, for thickening)
- 2–3 drops Gravy Master (optional, for color and depth)
Instructions
- Season and sear the beef: Toss the stew meat with black pepper, garlic salt, celery salt, and flour until evenly coated. Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches, cooking until nicely browned on all sides. Transfer the browned beef to the crock pot.
- Sauté aromatics: In the same skillet, lower the heat and melt 1 tablespoon of butter. Add the diced onions and cook until softened and translucent, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant. Deglaze the pan by pouring in the red wine, scraping the bottom to lift any browned bits. Allow to simmer for 2–3 minutes to reduce slightly and concentrate the flavors.
- Assemble the stew: Pour the wine and onion mixture into the crock pot. Add beef broth, beef bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and the fresh rosemary sprig. Stir gently to combine all ingredients.
- Slow cook: Cover and cook on low heat for 7–8 hours or on high heat for 4–5 hours, until the meat is tender and vegetables are cooked through.
- Finish: Remove and discard the bay leaves and rosemary sprig. Stir in the frozen peas and the remaining 2 tablespoons of cold butter to enrich the stew. If you prefer a thicker stew, mix the cold water with cornstarch to create a slurry and stir it into the crock pot. Cook on high for an additional 15–20 minutes until thickened. Optionally add 2–3 drops of Gravy Master for enhanced color and depth.
- Serve: Stir the stew well, taste, and adjust seasoning with additional salt or pepper if needed. Serve hot, ideally accompanied by crusty bread to soak up the rich sauce.
Notes
- For optimal flavor, sear the beef in batches to avoid overcrowding the pan, which can steam the meat instead of browning it.
- You can substitute red wine with more beef broth if you prefer a non-alcoholic option.
- Adjust cooking time on the crock pot depending on your appliance’s heat settings.
- Gravy Master is optional but adds a nice color and umami depth to the stew; it can be found in most supermarkets.
- Leftovers taste even better the next day, making it a great make-ahead meal.
