Crockpot Beef Stew Recipe

Hate reading? ME TOO! That’s why I’ve included some videos below.

I’m thrilled to share my favorite slow cooker beef stew recipe with you. This hearty beef stew is perfect for chilly days. It’s packed with tender beef, veggies, and a rich broth that’ll warm you up from the inside out.

What I love about this easy beef stew recipe is how simple it is to make. Just toss everything in the crockpot, and let it work its magic. When you come home, you’ll be greeted by the mouthwatering aroma of a delicious meal ready to serve.

Trust me, this slow cooker beef stew will become your go-to comfort food. It’s ideal for busy weeknights or lazy weekends when you want a satisfying meal without much fuss. Let’s dive into why this recipe is a real winner!

Table of Contents

5 Reasons You’ll Love This Recipe

I’m excited to tell you why this Crockpot beef stew is a favorite in my home. It’s the ideal comfort food for cold days. Here are five reasons you’ll adore this slow cooker meal:

Melt-in-your-mouth beef: The slow cooking makes tough cuts of beef soft and tender.
Veggie goodness: Potatoes and carrots get all the flavors and become tender.
Simple ingredients: You likely have everything you need in your pantry.
Hearty and warming: It’s perfect for cold nights when you want something filling.
Effortless cooking: Your slow cooker makes it easy, so you can relax.

Exact Ingredients List (+ Possible Substitutes)

I love sharing my slow cooker beef stew recipe with fellow food lovers. Let’s look at what you need for this tasty dish. You’ll start with 2.5 pounds of stew meat, like chuck roast. If you can’t find chuck, rump roasts or bottom rounds are good too.

You’ll also need flour, olive oil, butter, onions, and garlic for the base. The mix of red wine, beef broth, beef bouillon cubes, Worcestershire sauce, and tomato paste adds rich flavor. And don’t forget the veggies: carrots, potatoes, and frozen peas!

Now, let’s talk about substitutes for beef stew. If you’re avoiding alcohol, swap red wine with extra beef broth or a mix of red grape juice and red wine vinegar. For an Irish twist, try using Guinness instead of wine. If you can’t find stew meat, cut a chuck roast into cubes yourself.

Vegetables: Add celery, parsnips, or turnips for extra flavor
Herbs: Swap rosemary for thyme or oregano
Thickener: Use flour or cornstarch to adjust consistency

The beauty of this slow cooker beef stew recipe is its flexibility. Feel free to try different beef stew substitutions to make it your own!

Instructions

Let’s start making crockpot beef stew. First, I cut the beef into 1-inch cubes. Then, I season the meat with pepper, garlic salt, and celery salt. I coat it with flour to make it rich and flavorful.

Next, I sear the meat in batches. This step locks in the flavors. After browning, I put the meat in the crockpot. In the same pan, I cook onions and garlic, then add wine to deglaze. This mix goes into the slow cooker too.

Now, let’s talk about the slow cooker beef stew method. I add all the ingredients, except peas and cornstarch, to the crockpot. Then, I set it to cook on low for 8 hours or high for 4 hours. This makes the meat tender and blends the flavors well.

In the last 15 minutes, I add the peas. If I want a thicker stew, I mix cornstarch with cold water and add it. Finally, I stir in some cold butter for a velvety texture.

“The secret to a great beef stew is patience. Let the slow cooker work its magic.”

Tips, Tricks & Storing

I’ve got some great beef stew tips to share! For the most tender results, handle the beef gently. Sear each side for just 45 seconds to lock in flavor. Yukon Gold or Red potatoes work best in the slow cooker.

Want a thicker stew? Mix a tablespoon of cornstarch with cold water to create a slurry. Stir it in during the last hour of cooking. For a richer color, add a few drops of kitchen bouquet.

Storing beef stew is easy. Keep it in an airtight container in the fridge for up to 3 days. If you’re not eating it soon, freeze it for up to 3 months. When reheating, warm it gently on the stovetop or in the microwave, stirring often.

Cook on low for 8-12 hours or high for 4-6 hours
Add fresh herbs at the end for a burst of flavor
Let the stew cool before storing to preserve texture

Recipe Variations & Serving Suggestions

I love trying new things with beef stew. Add celery, green beans, parsnips, or sweet potatoes for more veggies. For an Irish touch, use Guinness beer instead of wine. These tweaks change the flavor but keep the stew’s cozy feel.

What to serve with beef stew? I suggest warm biscuits or cornbread. They’re great for the gravy. Or, serve it over mashed potatoes for a filling meal.

Don’t forget side dishes for beef stew. Classic dinner rolls are perfect, contrasting with the stew’s texture. This recipe serves 6, perfect for a family dinner on a cold night. It’s a meal that makes everyone look forward to eating and feeling warm inside.