beef stew in crockpot recipe

The Best beef stew in crockpot recipe

Slow-Cooker Beef Stew with Root Vegetables

4.7 from 1206 votes

A hearty, tender stew that relies on slow cooking to melt the beef and caramelize the vegetables. Perfect for busy weeknights when you want a comforting meal without extra effort.

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Prep Time20 mins

Cook Time6 hours

Resting Time0 mins

Total Time6 hours 20 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Beef and Aromatics

• 2 lbs beef chuck roast, cut into 1-inch cubes
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 medium potatoes, peeled and cubed
• 2 parsnips, peeled and chopped

For the Broth and Seasoning

• 4 cups beef broth
• 1 cup red wine (optional)
• 1 cup tomato sauce
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• 1 tbsp Worcestershire sauce
• 1 tbsp olive oil

👨‍🍳Directions

1. 1
   In a large bowl, combine beef chuck, onion, garlic, carrots, celery, potatoes, and parsnips. Toss everything together to coat the beef evenly.
2. 2
   In the same bowl, mix beef broth, red wine (if using), tomato sauce, tomato paste, thyme, rosemary, bay leaf, and Worcestershire sauce. Pour the liquid over the beef and vegetables, ensuring everything is well coated.
3. 3
   Transfer the mixture to a slow cooker. Add olive oil and stir gently to combine. Place the slow cooker on the lowest setting and cook for 6 hours.
4. 4
   Once cooking is complete, remove the bay leaf. Taste and adjust seasoning if needed. Serve hot with crusty bread or a side salad.

🔧Equipment

• Slow cooker
• Large cutting board
• Sharp knife
• Mixing bowl

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22💛Saturated Fat: 8❤️Cholesterol: 85🧂Sodium: 850🌾Total Carbs: 30🥦Dietary Fiber: 4🍬Sugars: 6🥩Protein: 45

📝Notes

Tips: For extra flavor, add a splash of beef stock or a pinch of smoked paprika. If you prefer a thicker stew, simmer the mixture for an additional 15 minutes after cooking in the slow cooker. Store leftovers in an airtight container for up to 4 days in the refrigerator.

❓ Frequently Asked Questions About Slow-Cooker Beef Stew with Root Vegetables

How long should I let the stew simmer in the crockpot before serving?

Simmering the stew in the crockpot for 4 to 6 hours on low or 2 to 3 hours on high ensures the meat is tender and flavors meld together. If you’re short on time, you can still enjoy it after 2 hours on high, though it may be slightly firmer.

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Can I add vegetables I don’t like to the stew?

Absolutely! Feel free to swap out any vegetables you dislike for ones you enjoy—carrots, mushrooms, or even bell peppers work well. Just adjust the cooking time slightly if you’re adding denser ingredients like potatoes or onions.

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What if my stew isn’t thick enough?

If the stew is too thin, let it cook uncovered for another 30 minutes to 1 hour to evaporate excess liquid. Alternatively, you can stir in a tablespoon of cornstarch mixed with a little water before serving for a thicker consistency.

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Can I make this stew ahead of time?

Yes! This stew tastes even better the next day as flavors deepen. Store it in an airtight container in the fridge for up to 3 days or freeze it for up to 3 months. Reheat gently on the stovetop or in the crockpot on low until hot.

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What’s the best way to reheat the stew without drying it out?

To keep the stew moist when reheating, cover it with a lid and warm it on low heat on the stovetop or in the crockpot. Avoid boiling, as this can make it too thick. If it’s too dry, add a splash of beef broth or water to restore moisture.