beef stew recipe in crockpot
The Best beef stew recipe in crockpot
This stew is perfect for busy weeknights when I don’t have time to cook, but it’s also great for weekends when I want something comforting and satisfying. The best part is that it’s actually good for you—lean beef for protein, carrots and potatoes for vitamins and fiber, and a broth that’s full of flavor without being loaded with unhealthy fats. Plus, it reheats beautifully, so leftovers are just as good the next day. It’s one of those recipes I keep coming back to because it’s reliable, delicious, and always a hit with my family.
Hearty Crockpot Beef Stew
A comforting and flavorful beef stew slow-cooked to perfection in a crockpot. 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, diced
- 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
👨🍳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. Add the beef in batches and brown on all sides, about 3-4 minutes per batch. Transfer the beef to the crockpot. -
3
In the same skillet, add the diced onion, carrots, and celery. Cook for 5 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. -
4
Transfer the vegetables to the crockpot. Deglaze the skillet with red wine (or broth), scraping up any browned bits, and pour into the crockpot. -
5
Add the beef broth, tomato paste, thyme, rosemary, and bay leaves to the crockpot. 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 5-10 minutes until heated through. Discard the bay leaves. -
9
Taste and adjust seasoning with salt and pepper if needed. Serve hot with crusty bread or over mashed potatoes.
🔧Equipment
- Crockpot (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 Crockpot Beef Stew Works
❓ Frequently Asked Questions About Hearty Crockpot Beef Stew
1. How long does it take to cook beef stew in a crockpot?
Beef stew typically takes 6-8 hours on low or 3-4 hours on high in a crockpot. For the best results, cook on low for tender, flavorful meat. If you’re short on time, the high setting works but may result in slightly tougher beef.
2. Can I add vegetables at the beginning or should I wait?
You can add hard vegetables (like potatoes, carrots, and celery) at the beginning—they’ll soften nicely over the long cook time. Softer vegetables (like peas, green beans, or mushrooms) should be added in the last 30-60 minutes to prevent them from becoming mushy.
3. Do I need to brown the beef before adding it to the crockpot?
While browning the beef isn’t required, it deepens the flavor by creating a rich, caramelized crust (Maillard reaction). If you skip this step, the stew will still cook, but it may taste slightly bland. For best results, sear the beef in batches before transferring it to the crockpot.
4. What’s the best cut of beef for crockpot stew?
The best cuts are tough, well-marbled, and collagen-rich cuts like chuck roast, brisket, or round roast. These become tender and juicy after slow cooking. Avoid lean cuts (like sirloin) as they can dry out or turn stringy.
5. Can I freeze leftover beef stew?
Yes! Beef stew freezes well for up to 3 months. Let it cool completely, then store in airtight containers or freezer bags. Thaw overnight in the fridge before reheating on the stove or in the microwave. Note that potatoes may soften slightly after freezing, but the flavor remains great.
