Why You’ll Love Crock Pot Beef Stew Recipe
This recipe is easy to prepare and delivers big flavor with very little hands-on effort. Browning the beef and cooking the onions first builds a deep, rich base, while the slow cooker does the rest of the work. The stew is packed with tender beef, potatoes, carrots, celery, mushrooms, and peas, making it a complete meal in one pot. It is ideal for busy days, meal prep, or when you want a warm and filling dinner waiting for you at the end of the day.
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 additional 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, trimmed and 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. Try not to stir too often so the meat develops a good crust. 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, then cook for about 1 minute until fragrant.
Pour in the red wine or extra broth to deglaze the pan, scraping up all the flavorful 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.
Place the potatoes, carrots, celery, and mushrooms into the slow cooker over the beef. Carefully pour the hot liquid mixture into the slow cooker, making sure the liquid reaches the bottom and settles 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 if needed. For a thicker stew, let it finish cooking with the lid slightly open. For a soupier consistency, keep the lid closed. Serve hot.
Servings and timing
This recipe makes 6 servings.
Prep time: 30 minutes
Cook time: 8 hours
Total time: 8 hours 30 minutes
Variations
You can customize this beef stew in several ways to suit your taste or what you have on hand. 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 earthy flavor. For a richer broth, use all red wine instead of part broth, or add a splash of balsamic vinegar at the end. You can also mix in fresh herbs like thyme or rosemary for a more aromatic finish. If you want a thicker stew, stir in a cornstarch slurry near the end of cooking.
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 the stew gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions in short intervals, stirring between each one. If the stew has thickened too much during storage, add a splash of broth or water while reheating to loosen it.
FAQs
Can I use a different cut of beef?
Yes, chuck roast is a great alternative and works very well in slow-cooked stews because it becomes tender over time.
Do I have to brown the beef first?
Browning is not absolutely required, but it adds a deeper, richer flavor and improves the overall texture of the stew.
Can I make this without wine?
Yes, you can replace the red wine with additional beef broth and still get a delicious result.
What type of potatoes work best?
Waxy potatoes are ideal because they hold their shape better during long cooking. Yukon Gold potatoes are a good option.
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.
Why add peas at the end?
Peas cook very quickly, so adding them near the end keeps them bright, tender, and vibrant instead of overcooked.
How can I make the stew thicker?
You can leave the lid slightly open near the end of cooking, or stir in a cornstarch slurry if you want a thicker consistency.
Can I prepare this ahead of time?
Yes, you can brown the beef and prepare the broth mixture ahead of time, then refrigerate everything until you are ready to start the slow cooker.
Can I add more vegetables?
Yes, this recipe is very flexible. Green beans, parsnips, turnips, or even sweet potatoes can be added.
Is this stew freezer-friendly?
Yes, it freezes very well. Store it in airtight freezer-safe containers and thaw overnight in the refrigerator before reheating.
Conclusion
Crock Pot Beef Stew is a timeless comfort food recipe that is both simple and satisfying. With tender beef, hearty vegetables, and a rich savory broth, it is the kind of meal that warms you from the inside out. Whether you make it for a busy weekday dinner or a cozy weekend meal, this slow cooker stew is sure to become a favorite.
