Crockpot Beef Stew

Crockpot Beef Stew is my go-to recipe when temperatures drop and I crave something hearty and satisfying. This slow cooker method turns tough beef chuck into fork-tender perfection while you go about your day. The combination of beef, carrots, potatoes, and savory herbs creates layers of rich flavor in every spoonful.

I still remember the first time I made beef stew in my crockpot on a particularly cold January evening. I was skeptical about whether the meat would actually become fork-tender without constant monitoring, but I was amazed at how the slow cooking process transformed the beef. The vegetables absorbed all those wonderful flavors from the broth and herbs, and my kitchen smelled absolutely incredible when I walked in the door. Now, this comforting crockpot beef stew has become a weekly staple in my house during fall and winter months. It’s perfect for busy weeknights when you want a homemade meal without spending hours in the kitchen, and it makes fantastic leftovers for easy lunches throughout the week.

What You’ll Need for This Hearty Stew

I always recommend using beef chuck roast for this crockpot beef stew because it has just enough marbling to stay juicy during the long cooking time. Pro tip: don’t skip the searing step, as it creates a flavorful crust that elevates the entire dish. For the vegetables, I prefer using Yukon Gold potatoes because they hold their shape better than russets, though russets will break down slightly and naturally thicken your stew.

• 2 lbs beef chuck roast, cut into bite-sized pieces (about 1.5-inch cubes)
• 4 medium carrots, peeled and sliced into 1-inch rounds
• 3 medium potatoes (Yukon Gold preferred), peeled and diced into 1.5-inch chunks
• 1 large yellow onion, chopped
• 3 medium cloves fresh garlic, minced (or 1 tablespoon)
• 2 cups low-sodium beef broth (plus 1 additional cup if omitting wine)
• 1 cup dry red wine such as Cabernet Sauvignon (optional, or use additional broth)
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary (or 1 tablespoon fresh)
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 2 tablespoons olive oil for searing

How to Make Perfect Slow Cooker Beef Stew

Step 1: Trim any large pieces of excess fat from the beef chuck roast and cut it into bite-sized pieces, roughly 1.5 inches each. Pat the beef dry with paper towels and season generously with salt and black pepper on all sides. This initial seasoning helps build a flavorful crust, though you’ll adjust the seasoning again at the end.

Step 2: Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes. Working in 2-3 batches of about 8-10 pieces each to avoid crowding, sear the beef for 2-3 minutes per side until deep golden-brown. You should hear a nice sizzle when the meat hits the pan. Don’t move the pieces too quickly or they won’t brown properly. Transfer seared beef to your crockpot.

Step 3: While the beef is still warm in the crockpot, add the sliced carrots, diced potatoes, chopped onion, and minced garlic. Distribute everything evenly so the vegetables are nestled around and between the beef pieces. This helps them cook uniformly.

Step 4: In a medium bowl, whisk together the beef broth, red wine (or additional cup of broth if omitting wine), and tomato paste until the paste is fully dissolved with no lumps. Pour this mixture over the beef and vegetables in the crockpot. Sprinkle the dried thyme and rosemary evenly over the top. The liquid should come about three-quarters of the way up the ingredients but doesn’t need to cover everything completely.

Step 5: Place the lid securely on your crockpot. Cook on low heat for 8 hours or on high heat for 4-5 hours. The beef should be fork-tender and easily pull apart when done, and the vegetables should be soft but not mushy. Pro tip: resist the urge to lift the lid during cooking, as this releases heat and extends the cooking time.

Step 6: Once cooking is complete, carefully remove the lid (watch out for the steam). Taste the broth and adjust seasoning with additional salt and pepper as needed. If you prefer a thicker stew consistency, mix 2 tablespoons cornstarch with 2 tablespoons cold water to create a slurry, stir it into the stew, and let it continue cooking on low for 10-15 minutes (or turn to warm setting if your crockpot has one) until the liquid thickens. The starch will cook out any raw flavor and create a silky, gravy-like texture.

Step 7: Ladle the hot crockpot beef stew into bowls and garnish with fresh chopped parsley if desired. Serve immediately while piping hot for the best comfort food experience.

Best Sides to Serve with Beef Stew

This hearty beef stew pairs beautifully with carb-forward sides that can soak up the rich, savory broth. I love offering a variety of textures and temperatures to create a complete meal.

Crusty French Bread: A warm, crusty baguette or sourdough loaf is perfect for dipping into the flavorful broth. The crispy exterior and soft interior create the ideal contrast with the tender stew ingredients.

Creamy Mashed Potatoes: While the stew already contains potatoes, serving it over a bed of buttery mashed potatoes creates an ultra-comforting meal. The smooth, creamy texture complements the chunky stew perfectly.

Simple Green Salad: A crisp salad with mixed greens, cucumber, and a light vinaigrette adds freshness and cuts through the richness of the beef stew. This is especially nice for balancing heavier winter meals.

Buttered Egg Noodles: Wide egg noodles tossed with butter and parsley make an excellent base for ladling the crockpot beef stew over top. The noodles absorb the broth beautifully and add satisfying texture.

Roasted Brussels Sprouts: These caramelized vegetables add a slightly bitter, nutty flavor that contrasts nicely with the sweet carrots and savory beef in the stew.

More Slow Cooker Beef Recipes

This crockpot beef stew creates fork-tender beef with minimal effort, and pairs beautifully with other slow cooker favorites. For creamy ground beef options, try the Crockpot Creamy Potato Hamburger Soup or the Creamy Potato Hamburger Soup featuring cream cheese for extra richness.

For stovetop variations with vegetables, explore the classic Vegetable Beef Soup or the protein-packed Beef Vegetable Soup with Cabbage. These hearty beef recipes make excellent meal prep options that taste even better the next day.

Storing and Reheating Your Stew

This crockpot beef stew actually tastes even better the next day after the flavors have had time to meld together in the refrigerator. I recommend making a double batch and freezing half for busy weeknights when you need a quick homemade meal.

Store cooled beef stew in airtight containers in the refrigerator for up to 3-4 days. Make sure to let it cool to room temperature first, but don’t leave it out for more than 2 hours for food safety. The stew will thicken considerably as it chills, which is completely normal.

To reheat, I prefer using the stovetop method for the best texture. Pour the refrigerated stew into a pot and warm over medium-low heat, stirring occasionally, until heated through (about 10-15 minutes). You may need to add a splash of beef broth or water to thin it out if it became too thick. You can also reheat individual portions in the microwave for 2-3 minutes, stirring halfway through.

For longer storage, freeze the beef stew in portion-sized containers or freezer bags for up to 3 months. Pro tip: leave about an inch of headspace in containers as the liquid expands when frozen. If you plan to freeze the stew, consider slightly undercooking the vegetables, as they’ll soften more when reheated. Thaw overnight in the refrigerator before reheating, or use the defrost setting on your microwave if you’re short on time.

Common Questions About Making Beef Stew

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