Crockpot Beef Stew

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Looking for a hearty meal that cooks itself? Crockpot beef stew is your answer. This easy recipe lets you toss in simple ingredients and come back hours later to a delicious, comforting dinner. You’ll need beef, veggies, broth, and some basic seasonings.

The slow cooker does all the work, turning tough meat tender and blending flavors perfectly. It’s great for busy days when you want a hot meal waiting for you. Plus, it makes your home smell amazing!

Exact Ingredients List (+ Possible Substitutes List)

Here’s the full list of ingredients for your crockpot beef stew, along with some possible substitutes:

Meat:

• 2 ½ pounds stew meat
• Substitute: Chuck roast or bottom round, cut into cubes

Seasonings:

• ½ tsp each: black pepper, garlic salt, celery salt
• Substitute: Use regular salt and add ¼ tsp garlic powder and ¼ tsp celery seed

Other ingredients:

• ¼ cup flour
• 3-6 tbsp olive oil
• 3 tbsp cold butter
• 2 cups diced yellow onions
• 4 cloves minced garlic
• 1 cup red wine (cabernet or merlot)
• 4 cups beef broth
• 2 beef bouillon cubes
• 2 tbsp Worcestershire sauce
• 3 tbsp tomato paste
• 5 medium carrots, chunked
• 1 lb baby Yukon gold potatoes
• 2 bay leaves
• 1 sprig rosemary
• 1 cup frozen peas

You can swap the wine for extra broth if needed. For a thicker stew, mix ¼ cup cold water with 3 tbsp cornstarch. Add this near the end of cooking.

A few drops of Gravy Master can deepen the color, but it’s optional.

Instructions

Here’s how to make this tasty crockpot beef stew:

1. 
   

   Cut the beef into 1-inch cubes. Remove any large fat pieces.

   
   
2. 
   

   Season the meat with pepper, garlic salt, and celery salt. Coat with flour.

   
   
3. 
   

   Brown the beef in batches in a hot skillet with oil. Transfer to your slow cooker.

   
   
4. 
   

   Cook onions and garlic in the same pan. Add a splash of wine to loosen up the brown bits.

   
   
5. 
   

   Put onions, garlic, and all other ingredients except peas and cornstarch in the crockpot.

   
   
6. 
   

   Cook on low for 7-8 hours or high for 3-4 hours.

   
   
7. 
   

   Add peas in the last 15 minutes. Take out bay leaves and rosemary stem.

   
   
8. 
   

   To thicken, mix cold water and cornstarch. Stir into the stew.

   
   

That’s it! Your beef stew will be rich, hearty, and full of flavor. Serve it up with some crusty bread for a perfect cold-weather meal.

Tips, Tricks & Storing

Here are some helpful tips for making the best crockpot beef stew:

• 
  

  Brown the meat before adding it to the slow cooker. This adds more flavor to your stew.

  
  
• 
  

  Cut vegetables into large, evenly-sized pieces so they cook at the same rate.

  
  
• 
  

  Don’t overcrowd your crockpot. Fill it no more than 2/3 full for best results.

  
  

To thicken your stew:

• Mix 3 tablespoons of cornstarch with 1/4 cup cold water
• Stir this mixture into the stew during the last 30 minutes of cooking

Storing your beef stew:

• Let it cool completely before refrigerating
• Keep in an airtight container in the fridge for up to 4 days
• Freeze for up to 3 months

To reheat:

• Thaw frozen stew in the fridge overnight
• Warm on the stovetop over medium heat, stirring often
• Add a splash of broth if needed to thin it out

For extra flavor, try adding a splash of red wine or Worcestershire sauce when reheating.