beef stew recipe crock pot
The Best beef stew recipe crock pot
This stew is also one of those rare dishes that works just as well for a cozy family dinner as it does for a potluck or a Sunday supper with friends. The slow cooking brings out deep, rich flavors in the beef and vegetables, and the broth ends up thick and savory without needing any fancy tricks. Plus, it’s packed with protein, fiber, and vitamins—carrots, potatoes, and lean beef make it a balanced meal that actually keeps everyone full for hours. I always make a big batch because leftovers taste even better the next day, and it freezes beautifully for those nights when I need a quick, no-fuss dinner.
Hearty Crock Pot Beef Stew
A rich and comforting beef stew slow-cooked to perfection in a crock pot. Tender beef, hearty vegetables, and savory broth make this a satisfying meal for any day of the week.
🥘Ingredients
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 4 cups beef broth (low-sodium preferred)
- 1 cup red wine (optional, substitute with extra broth if needed)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 1 lb potatoes, peeled and cubed
- 1 cup frozen peas (added in the last 30 minutes)
👨🍳Directions
-
1
In a large bowl, toss the beef cubes with flour, salt, and black pepper until evenly coated. -
2
Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches, turning occasionally, for about 3-4 minutes per batch. Transfer the beef to the crock pot. -
3
In the same skillet, add the chopped onion, carrots, and celery. Cook for 5 minutes until softened. Add the minced garlic and cook for another 30 seconds. -
4
Transfer the vegetables to the crock pot. Deglaze the skillet with red wine (or broth), scraping up any browned bits, and pour into the crock pot. -
5
Add the beef broth, tomato paste, thyme, rosemary, and bay leaves to the crock pot. Stir to combine. -
6
Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the beef is tender. -
7
Add the cubed potatoes and cook for an additional 1 hour on LOW or 30 minutes on HIGH, until the potatoes are tender. -
8
Stir in the frozen peas and cook for another 15-30 minutes until heated through. Discard the bay leaves before serving. -
9
Taste and adjust seasoning with salt and pepper if needed. Serve hot with crusty bread or over mashed potatoes.
🔧Equipment
- Crock pot (6-quart or larger)
- Large skillet
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Hearty Crock Pot Beef Stew Works
❓ Frequently Asked Questions About Hearty Crock Pot Beef Stew
1. How long does it take to cook beef stew in a crock pot?
Beef stew typically takes 6-8 hours on low or 3-4 hours on high in a crock pot. For the best results, cook on low for tender, flavorful meat. If you’re short on time, high heat works but may result in slightly tougher beef.
2. Can I use frozen beef in the crock pot for stew?
It’s not recommended to use frozen beef directly in the crock pot, as it can take too long to reach a safe temperature, increasing the risk of bacterial growth. Always thaw beef in the fridge overnight before adding it to the slow cooker.
3. Should I brown the beef before adding it to the crock pot?
Browning the beef enhances flavor and texture by creating a rich crust (Maillard reaction). While not required, it’s highly recommended for deeper, more complex flavors. If you skip this step, the stew may taste bland.
4. Can I add potatoes and carrots at the beginning or should I wait?
For even cooking, add hard vegetables (carrots, potatoes, celery) at the start since they take longer to soften. If you prefer firmer veggies, add them 1-2 hours before serving. Delicate vegetables (peas, spinach) should be added in the last 30 minutes.
5. How do I thicken beef stew in the crock pot?
To thicken stew, mix 1-2 tablespoons of cornstarch or flour with cold water, then stir it into the stew 30 minutes before serving. Alternatively, remove the lid for the last hour to allow liquid to evaporate, or mash a few potatoes to release starch.
