Crockpot Beef Stew Recipe

This hearty Crockpot Beef Stew features tender beef cubes combined with robust vegetables like carrots, potatoes, celery and a medley of tomatoes, garlic and savory herbs. A touch of red wine lends depth, while a rich beef broth carries the comforting flavors, creating an irresistible, soul-warming meal ideal for any cozy night.

I love making hearty meals that are both nutritious and filling and this Crockpot Beef Stew recipe is one of my absolute favs. I start by taking 2 lbs of beef stew meat that’s been cut into 1-inch cubes and dredge them lightly in 1/4 cup all-purpose flour, which creates a nice coating before browning them in 2 tbsp vegetable oil.

Then I add in 4 cups beef broth and a cup of red wine that really boost the richness of the dish. I toss in a can of diced tomatoes and stir in 2 tbsp tomato paste for extra flavor.

Vegetables like 3 sliced carrots, 3 cubed potatoes, chopped celery, one large chopped onion and 3 minced garlic cloves not only add color and texture but also pack the stew with vitamins. Seasoning with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried thyme, 1/2 tsp dried rosemary and a bay leaf bring everything together.

Its fall-apart tender beef and nutrient-dense veggies makes it a simple and wholesome dinner option.

Why I Like this Recipe

1. I really love how easy it is to prep this stew and then let it cook all day in the crockpot so I can get on with my day without constant babysitting.
2. The beef comes out so tender it just falls apart and that makes every bite feel like a warm hug on a cold day.
3. I’m a fan of how the red wine, tomato paste and spices come together to create this rich, flavorful sauce that makes you feel like you cooked something fancy.
4. And i really appreciate that its loaded with veggies so its a full meal all in one.

Ingredients

• Beef stew meat: Good source of protein, adds hearty texture to dish and has robust flavor.
• Carrots: High in fiber and vitamins, gives natural slight sweetness and color to stew.
• Potatoes: Excellent source of carbohydrates, making the stew more filling and comforting.
• Onion: Adds subtle sweetness and depth, rich in antioxidants that boost flavor.
• Garlic: Punches up aroma and flavor profile, and offers natural health benefits.
• Red wine: Optional but enhances richness and acidity, balancing the hearty beef well.

Ingredient Quantities

• 2 lbs beef stew meat (chuck), cut into 1-inch cubes
• 2 tbsp vegetable oil
• 1/4 cup all-purpose flour (for dredging the beef)
• 4 cups beef broth
• 1 cup red wine (optional but adds richness)
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp tomato paste
• 3 medium carrots, peeled and sliced
• 3 medium potatoes, peeled and cubed
• 2 celery stalks, chopped
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 tsp salt (or more to taste)
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 bay leaf

How to Make this

1. Start by tossing the beef cubes with the salt, pepper and flour in a bowl until they are well coated.

2. Heat the vegetable oil in a large skillet over medium-high heat then briefly sear the beef in batches until they’re browned on all sides, dont worry if they arent fully cooked.

3. Transfer the browned beef straight into your crockpot.

4. Pour in the beef broth, red wine, diced tomatoes and stir in the tomato paste until its combined well.

5. Add the sliced carrots, cubed potatoes, chopped celery and chopped onion to the crockpot.

6. Stir in the minced garlic along with the dried thyme, dried rosemary and toss in the bay leaf.

7. Mix all the ingredients in the crockpot so the seasonings get evenly distributed.

8. Cover the crockpot and let it cook on low for about 8 hours or on high for 4 to 6 hours until the beef is fall-apart tender.

9. Stir the stew a couple of times during cooking if you can, to keep everything well mixed.

10. Once its done, remove the bay leaf, taste and adjust seasoning if needed, then serve hot with your favorite crusty bread.

Equipment Needed

1. A large mixing bowl for coating the beef with salt, pepper and flour
2. A set of measuring cups and spoons to measure out the flour, broth, wine and tomato paste
3. A sharp knife and cutting board for chopping the onion, celery, carrots and potatoes
4. A large skillet for searing the beef in batches
5. A crockpot (slow cooker) for cooking the stew over a long period
6. A wooden spoon or spatula for stirring the ingredients in the crockpot
7. A can opener for opening the diced tomatoes

FAQ

Crockpot Beef Stew Recipe Substitutions and Variations

• If you cant find beef stew meat, you might try lamb stew meat or even pork stew meat for a different flavor profile.
• If you’re out of vegetable oil, olive oil or canola oil works just as well in most cases.
• You can swap all-purpose flour with cornstarch or a gluten-free blend if you need to avoid gluten.
• Not a fan of red wine? Use extra beef broth with a splash of balsamic vinegar instead to add some richness.

Pro Tips

1. Don’t overcrowd your pan when browning the beef – do it in small batches so you get a nice crust on every piece that really boosts the flavor.
2. If you have red wine, use it! It really adds a rich complexity to the stew; if not, extra beef broth or a little splash of balsamic vinegar can work as a good substitute.
3. Give the stew a good stir a few times during cooking. This makes sure all the veggies and spices mix properly and prevents stuff from sticking or burning at the bottom.
4. Always taste and adjust the seasonings at the end – sometimes the flavors need a little extra salt or pepper after long cooking times, so trust your taste buds.