Easy Crockpot Beef Stew
Finding comfort in a warm bowl of stew after a long day feels like a hug from the inside out. This Crockpot Beef Stew is rich, savory, and brimming with tender beef and veggies, all slow-simmered in a luxurious broth. Best of all, it’s nearly effortless—just toss everything in the slow cooker and let the magic happen. Whether you’re meal-prepping for the week or need a cozy dinner that pleases the whole family, this stew delivers every time.
Quick Recipe Overview
Prep Time: 20-30 minutes
Cook Time: 3½–8 hours
Total Time: 4–9 hours
Servings: 6-8
Difficulty: Medium
Cuisine: American comfort food
Best Season: Fall and winter
Why You’ll Love This Recipe
- Make-ahead friendly – Tastes even better the next day as flavors deepen overnight
- Rich, deep flavor – A luxurious mix of wine, beef stock, and fresh herbs enhances every bite
- One-pot convenience – Minimal cleanup since everything simmers in one pot
- Complete meal – Protein, vegetables, and starch all in one hearty bowl
- Freezer-friendly – Perfect for batch cooking and future meals
Crockpot Beef Stew That Practically Cooks Itself | Cozy Slow Cooker Recipe
- Total Time: 4–9 hours
- Yield: 6–8 servings 1x
Description
Hearty, comforting Crockpot Beef Stew packed with tender meat, potatoes, carrots, and a rich red wine and beef broth – the perfect hands-off slow cooker dinner.
Ingredients
- 2½ pounds of stew meat
- ½ teaspoon each black pepper, garlic salt, celery salt
- ¼ cup flour
- 3–6 tablespoons olive oil
- 3 tablespoons chilled butter (divided)
- 2 cups chopped yellow onions
- 4 minced garlic cloves
- 1 cup red wine (cabernet or merlot)
- 4 cups beef stock
- 2 beef bouillon cubes
- 2 tablespoons Worcestershire sauce
- 3 tablespoons tomato concentrate
- 5 carrots, chopped into 1-inch pieces
- 1 pound baby Yukon gold potatoes, halved
- 2 bay leaves
- 1 rosemary sprig
- 1 cup frozen peas
- ¼ cup cold water + 3 tablespoons cornstarch (optional)
- 2–3 drops Gravy Master (optional)
Instructions
1. Cut beef into 1-inch cubes and season with black pepper, garlic salt, and celery salt. Toss with flour.
2. Heat oil in a skillet and brown beef in batches. Transfer to the slow cooker.
3. Sauté onions in butter, then add garlic. Deglaze with wine and transfer to slow cooker.
4. Add stock, bouillon, Worcestershire, tomato paste, carrots, potatoes, bay leaves, and rosemary. Cook on Low 7½–8 hours or High 3½–4 hours.
5. Add peas in the last 15 minutes. Remove herbs. Optionally, stir in cornstarch slurry to thicken.
6. Swirl in remaining cold butter before serving. Add Gravy Master for richer color, if desired.
Notes
For gluten-free, replace flour with cornstarch or arrowroot powder.
Substitute wine with beef stock or grape juice.
Store in the fridge for 4 days or freeze for up to 3 months.
Best served with crusty bread or mashed potatoes.
- Prep Time: 20-30 minutes
- Cook Time: 3½–8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 350
- Sugar: 5g
- Fat: 20g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
Ingredients
- 2½ pounds of stew meat
- ½ teaspoon each black pepper, garlic salt, celery salt
- ¼ cup flour
- 3–6 tablespoons olive oil
- 3 tablespoons chilled butter (divided)
- 2 cups chopped yellow onions
- 4 minced garlic cloves
- 1 cup red wine (cabernet or merlot)
- 4 cups beef stock
- 2 beef bouillon cubes
- 2 tablespoons Worcestershire sauce
- 3 tablespoons tomato concentrate
- 5 carrots, chopped into 1-inch pieces
- 1 pound baby Yukon gold potatoes, halved
- 2 bay leaves
- 1 rosemary sprig
- 1 cup frozen peas
- ¼ cup cold water + 3 tablespoons cornstarch (optional)
- 2–3 drops Gravy Master (optional)
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Stew meat | Use well-marbled chuck roast for tender, flavorful meat |
| Red wine | Substitute with grape juice or beef broth for alcohol-free version |
| Flour | For gluten-free, use cornstarch or arrowroot—half the amount |
| Yellow onions | Sweet onions work too for a gentler flavor |
| Potatoes | Baby Yukon golds hold their shape well when slow cooked |
Step-by-Step Instructions
- Prepare and Season the Meat
Cut beef into 1-inch cubes, trimming large fat pieces but keeping marbling. Season with black pepper, garlic salt, and celery salt, then toss with flour to coat evenly. - Sear the Meat
Heat 3 tablespoons olive oil in a skillet over medium-high. Brown beef in batches, about 45 seconds per side. Add oil as needed. Transfer seared beef to the slow cooker. - Sauté the Onions and Deglaze
Reduce heat, add 1 tablespoon butter, then sauté onions for 5 minutes until soft. Stir in garlic for 1 minute. Deglaze pan with wine, scraping browned bits. Pour all into the slow cooker. - Add Remaining Ingredients
Add stock, bouillon, Worcestershire, tomato concentrate, carrots, potatoes, bay leaves, and rosemary. Stir well. Cover and cook: Low for 7½–8 hours or High for 3½–4 hours. - Finish with Peas and Thicken (Optional)
Add peas in the last 15 minutes. Remove bay leaves and rosemary stem. To thicken, stir in cornstarch slurry and let it sit to thicken slightly. - Final Touch and Serve
Turn off heat, swirl in 2 tablespoons cold butter for velvety texture. Add Gravy Master for deeper color. Serve hot.
Helpful Tips
- Don’t skip searing – Adds layers of flavor you can’t get from just slow cooking
- Deglazing is key – Those browned bits add rich depth to your broth
- Leave space in the crockpot – Don’t overfill or the stew won’t cook evenly
- Butter finish – Monter au Beurre gives the stew a restaurant-quality silkiness
Expert Tips for the Best Results
- Cut beef evenly – Uniform pieces cook consistently and absorb flavor better
- Use chilled butter at the end – It melts slowly, giving a glossy, luxurious texture
- Layer ingredients thoughtfully – Place sturdier vegetables on the bottom, delicate ones like peas near the end
- Taste before serving – Adjust salt or herbs based on your broth and personal flavor
Recipe Variations
- Vegetarian Stew – Replace beef with portobello mushrooms and use veggie broth
- Spicy Kick – Add a chopped chipotle pepper or crushed red pepper flakes for heat
- Thyme Twist – Swap rosemary with fresh thyme for a different herbal profile
- Hearty Grain Add-in – Stir in cooked barley or farro before serving for added texture
Make Ahead & Freezer Tips
Make this stew a day early—flavors deepen overnight. In the fridge, it keeps for up to 4 days in an airtight container. To freeze, portion into sealed containers and store for up to 3 months. Thaw overnight in the fridge and reheat gently.
Serving Suggestions
Serve this stew in wide bowls with a sprinkle of chopped parsley for freshness. Add a slice of crusty French bread to soak up the broth. You can also ladle it over mashed potatoes for an extra hearty presentation.
Pairing Ideas
Pair with a bold red wine like Zinfandel or a dark beer like stout. A crisp side salad with vinaigrette balances the richness. For dessert, try something light like poached pears or vanilla yogurt with honey.
Storage and Reheating Tips
Store cooled stew in the fridge for 3–4 days. Reheat gently on the stovetop over medium-low, adding beef stock as needed. Microwave in 1-minute intervals, stirring between each, until heated through.
Frequently Asked Questions (FAQs)
Can I skip searing the meat?
Technically yes, but searing builds deep flavor and texture. It’s worth the extra step. What if I don’t have wine?
Substitute with beef broth or grape juice. It will change the flavor slightly, but still be delicious. Can I use frozen vegetables?
Yes, especially for peas or green beans. Add them in the last 15 minutes of cooking. Is this stew gluten-free?
Not as written, but swap flour with cornstarch or arrowroot to make it gluten-free. Can I make this without potatoes?
Sure! Just increase carrots or add other root vegetables like parsnips. What’s the best way to freeze it?
Cool completely, portion into freezer-safe containers, and label with date. Freeze up to 3 months. How do I thicken stew without cornstarch?
Let it simmer uncovered slightly or mash a few potatoes in the stew to naturally thicken it.
Nutrition Information (Per Serving)
Serving Size: 1½ cups
Calories: 350
Protein: 25g
Carbs: 20g
Fat: 20g
Fiber: 4g
Sugar: 5g
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Crockpot Beef Stew is the ultimate set-it-and-forget-it dinner that tastes like a warm hug. Packed with tender beef, hearty veggies, and rich broth, it’s the perfect comfort food for busy families and cozy weekends alike. Give it a try and let your slow cooker do all the work!
