Why You’ll Love Crock Pot Beef Stew Recipe
This recipe is easy to prepare and delivers rich, slow-cooked flavor with very little hands-on time. Browning the beef first gives the stew a deeper, more developed taste, while the slow cooker does the rest of the work. The vegetables become tender without falling apart, and the broth turns into a thick, savory gravy-like base that is perfect for spooning over every bite. It is also a great make-ahead meal, reheats beautifully, and makes enough to feed the whole family.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons oil
1.5 pounds beef stewing meat, cut into chunks
1 to 2 teaspoons salt
Black pepper, to taste
2 tablespoons flour
2 medium yellow onions, cut into wedges
2 cloves garlic, sliced
2 teaspoons Italian seasoning
4 tablespoons tomato paste
1/4 cup red wine, or extra broth
2 cups beef broth
2 tablespoons Worcestershire sauce
1 tablespoon maple syrup
3 large waxy potatoes, peeled and cut into chunks
4 large carrots, peeled and cut into chunks
4 large celery sticks, thickly sliced
1/2 pound brown mushrooms, cleaned and quartered
1/2 cup frozen peas
Directions
Start by heating the oil in a large deep skillet over medium-high heat. Add the beef, season it with salt and black pepper, then sprinkle the flour over the top. Stir well and cook until the beef is browned on all sides. Be careful not to stir too often, since letting the meat sit helps it develop better color. Once browned, transfer the beef to a 5- to 6-quart slow cooker.
Return the skillet to the heat and add a little more oil if needed. Add the onions and garlic, cooking until they begin to soften. Stir in the Italian seasoning and tomato paste, and cook for about 1 minute, stirring constantly, until fragrant.
Pour in the red wine or additional broth to deglaze the pan, scraping up all the browned bits from the bottom. Let it cook for about 1 minute until slightly thickened. Stir in the beef broth, Worcestershire sauce, and maple syrup, then bring the mixture to a boil.
Add the potatoes, carrots, celery, and mushrooms to the slow cooker on top of the beef. Carefully pour the hot liquid from the skillet into the crock pot, making sure it reaches the bottom around the meat and vegetables.
Cover and cook on low for 8 hours or on high for 4 hours. About 10 minutes before serving, stir in the frozen peas. Taste and adjust the seasoning as needed. For a thicker stew, let it finish cooking uncovered for a few minutes. For a soupier consistency, keep the lid on until ready to serve.
Servings and timing
This recipe makes 6 servings.
Prep time is about 30 minutes, and cook time is 8 hours on low or 4 hours on high. Total time is approximately 8 hours 30 minutes when cooked on low.
Variations
You can swap the brown mushrooms for white mushrooms or leave them out entirely if you prefer. Parsnips or turnips can be added for extra depth and a slightly sweeter, earthier flavor. For a more classic stew texture, you can replace the waxy potatoes with Yukon Gold potatoes. If you want a richer broth, add a splash more Worcestershire sauce or a little extra tomato paste. To make it alcohol-free, simply use more beef broth in place of the red wine. Fresh thyme or rosemary can also be added for a more herb-forward version.
Storage/Reheating
Store leftover beef stew in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it in freezer-safe containers for up to 3 months. Let it cool completely before freezing.
To reheat, warm it gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also reheat individual portions in the microwave in short intervals, stirring between each one. If the stew thickens too much after chilling, add a splash of broth or water while reheating to loosen it up.
FAQs
Can I use a different cut of beef?
Yes, chuck roast is an excellent alternative to pre-cut stewing meat. Just cut it into bite-sized chunks before browning.
Do I have to brown the beef first?
Technically no, but browning adds a lot of flavor and improves the overall richness of the stew.
Can I make this stew without wine?
Yes, simply replace the wine with extra beef broth. The stew will still be delicious and flavorful.
Why is there flour on the beef?
The flour helps the beef brown and also lightly thickens the stew as it cooks.
Can I cook this on high instead of low?
Yes, the stew can be cooked on high for 4 hours instead of low for 8 hours.
What type of potatoes work best?
Waxy potatoes hold their shape well during long cooking, making them a great choice for slow cooker stew.
Can I add more vegetables?
Yes, this recipe is very flexible. Parsnips, green beans, or even pearl onions can work well.
How do I make the stew thicker?
You can leave the lid off near the end of cooking to let some liquid evaporate, or mash a few potato pieces into the broth.
Can I prepare this ahead of time?
Yes, you can brown the beef and make the broth mixture ahead, then refrigerate everything until ready to slow cook.
Is this stew freezer-friendly?
Yes, it freezes well. Store cooled portions in airtight containers and thaw in the refrigerator before reheating.
Conclusion
Crock Pot Beef Stew is a timeless comfort food recipe that delivers tender beef, perfectly cooked vegetables, and a deeply savory broth in every spoonful. It is easy to prepare, satisfying to serve, and ideal for busy days when you want a warm homemade dinner waiting for you. Whether you enjoy it as written or customize it with your favorite vegetables and seasonings, this stew is sure to become a dependable family favorite.
Crock Pot Beef Stew
- Total Time: 8 hours 30 minutes
- Yield: 6 servings
- Diet: Low Fat
Description
A hearty crock pot beef stew with tender chunks of beef, vegetables, and a rich, savory broth. Perfect for a comforting, slow-cooked meal with deep flavors.
Ingredients
- 2 tablespoons oil
- 1.5 pounds beef stewing meat (in chunks)
- 1–2 teaspoons salt
- black pepper (to taste)
- 2 tablespoons flour
- 2 medium yellow onions (cut into wedges)
- 2 cloves garlic (sliced)
- 2 teaspoons Italian seasoning
- 4 tablespoons tomato paste
- 1/4 cup red wine (or more broth)
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon maple syrup
- 3 large waxy potatoes (peeled and cut into chunks)
- 4 large carrots (peeled and cut into chunks)
- 4 large celery sticks (sliced)
- 1/2 pound brown mushrooms (quartered)
- 1/2 cup frozen peas
Instructions
- Heat oil in a large skillet over medium-high heat. Add beef, season with salt and pepper, sprinkle with flour, and cook until browned on all sides. Transfer to a slow cooker.
- In the same skillet, cook onions and garlic until softened. Stir in Italian seasoning and tomato paste and cook for about 1 minute until fragrant.
- Pour in red wine (or broth) to deglaze the pan, scraping up browned bits. Cook until slightly thickened, then add beef broth, Worcestershire sauce, and maple syrup. Bring to a boil and remove from heat.
- Add potatoes, carrots, celery, and mushrooms on top of the beef in the slow cooker. Carefully pour the hot liquid over everything, ensuring it reaches the bottom.
- Cook on LOW for 8 hours or HIGH for 4 hours. About 10 minutes before serving, stir in frozen peas. Adjust seasoning and cook uncovered for a thicker stew or covered for a soupier consistency. Serve hot.
Notes
- You can substitute red wine with additional beef broth.
- For a thicker stew, leave the lid off during the final minutes of cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This stew freezes well for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 85 mg
