beef stew recipe for a crock pot
The Best beef stew recipe for a crock pot
I love that this recipe is packed with good-for-you ingredients. The beef gives you protein, the carrots and potatoes add fiber and vitamins, and the broth keeps it all light but satisfying. It’s one of those meals that works just as well on a weeknight as it does for a Sunday family dinner. Plus, leftovers taste even better the next day, which is a win in my book. If you’re looking for a no-fuss, comforting meal that everyone will love, this is it.
Hearty Crock Pot Beef Stew
A comforting and flavorful beef stew slow-cooked to perfection in a crock pot. Tender beef, hearty vegetables, and rich broth make this a satisfying meal for any day.
🥘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 pepper until evenly coated. -
2
Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pan, about 2-3 minutes per side. Transfer the beef to the crock pot. -
3
In the same skillet, add the onion, carrots, and celery. Cook for 5 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant. -
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 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
- Measuring cups and spoons
- Wooden spoon
📊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. Can I use frozen beef for the crock pot beef stew?
Yes, you can use frozen beef, but it’s best to thaw it first for even cooking. If using frozen beef, add an extra 1–2 hours to the cooking time on low heat to ensure it fully cooks through. For safety, avoid leaving frozen meat in the crock pot for too long before cooking begins.
2. How long should I cook beef stew in a crock pot?
Cooking times vary by heat setting:
– Low heat: 7–8 hours (best for tender, fall-apart beef)
– High heat: 4–5 hours (faster but may require slightly tougher cuts to soften properly)
Check for doneness by testing the beef with a fork—it should shred easily.
3. Do I need to brown the beef before adding it to the crock pot?
Browning the beef first is optional but highly recommended. Searing the meat in a pan adds depth of flavor and improves texture. If short on time, you can skip this step, but the stew may lack richness. For best results, pat the beef dry and sear in batches to avoid overcrowding.
4. Can I add dairy (like cream or milk) to the beef stew?
Dairy can curdle when cooked for long periods in a crock pot. Instead, stir in heavy cream, sour cream, or milk during the last 30 minutes of cooking on low heat. Alternatively, use a cornstarch slurry to thicken the stew before adding dairy to prevent separation.
5. What’s the best way to thicken crock pot beef stew?
Here are a few methods:
– Cornstarch slurry: Mix 1–2 tbsp cornstarch with cold water, stir into the stew, and cook for 10–15 minutes on high.
– Flour roux: Cook equal parts flour and butter in a pan, then whisk into the stew.
– Mashed potatoes: Stir in instant mashed potatoes for a quick, creamy thickener.
– Reduction: Transfer the stew to a pot and simmer uncovered to evaporate excess liquid.
