This Crockpot Beef Stew is warm and hearty, packed with tender beef, fresh veggies, and tasty herbs. Just set it and forget it while the flavors blend together beautifully!
It’s perfect for chilly days when you want a meal that hugs you back. I love coming home to the smell of stew bubbling away. It’s like a warm welcome home! 😊
Key Ingredients & Substitutions
Beef Stew Meat: Look for chuck roast; it’s well-marbled, leading to tender results when cooked slowly. If you’re short on time, pre-cut beef stew meat from the store saves some effort. You can also use lean cuts, like sirloin, but they won’t be as tender.
Carrots: Fresh carrots are best for sweetness and texture! You can replace them with parsnips for a slightly different flavor, or even throw in some frozen mixed veggies if you’re in a pinch. Just add them in during the last hour of cooking.
Potatoes: Yukon Gold or russet potatoes work well. If you’re low-carb, swap with cauliflower or turnips, which add a unique flavor without the starch. You can also keep the skin on for added nutrients!
Red Wine: If you’d rather skip the wine, feel free to use more beef broth or grape juice as a substitute. A splash of vinegar can also add acidity; just use a little to brighten the stew.
How Do I Get My Beef Tender in a Slow Cooker?
Creating tender beef in a crockpot just takes a few steps. The key here is low and slow cooking; this allows the collagen in the meat to break down properly.
- Start by browning the beef for extra flavor. Don’t rush this step, as it helps to deepen the stew’s taste.
- Cook on low for the best results. It takes longer, but your beef will emerge perfectly tender after about 7-8 hours.
- Avoid opening the lid too often while it cooks, as this lets heat escape and can prolong the cooking time.
Personal tip: let your stew rest for a few minutes after cooking. The flavors meld together beautifully, making each bite richer!
Comforting Crockpot Beef Stew
Ingredients You’ll Need:
- For the Stew:
- 2 pounds beef stew meat, cut into 1-inch cubes
- 3 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 3 celery stalks, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, for deeper flavor)
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and black pepper to taste
- For Browning the Beef:
- 2 tablespoons olive oil
- Optional for Thickening:
- 2 tablespoons all-purpose flour (optional, for thickening)
- For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious beef stew takes about 15 minutes of prep time, plus cooking time of 7-8 hours on low or 4-5 hours on high in the crockpot. Don’t worry, the slow cooking does all the work for you, making it super easy!
Step-by-Step Instructions:
1. Browning the Beef:
In a skillet over medium-high heat, pour in the olive oil. Lightly season the beef cubes with salt and pepper. Brown the beef in batches until they are nicely seared on all sides. This should take about 5-7 minutes. Once browned, transfer the beef to the crockpot.
2. Sautéing the Vegetables:
In the same skillet, add the chopped onions, sliced celery, and minced garlic. Sauté them until they become softened, about 3-4 minutes. Transfer this mix to the crockpot with the beef.
3. Adding Ingredients to the Crockpot:
Now it’s time to add your remaining ingredients! Add the carrots, potatoes, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaves, beef broth, and red wine (if you’re using it) into the crockpot. Stir everything together to combine nicely.
4. Cooking the Stew:
Cover the crockpot with its lid and set it to cook on low for 7-8 hours or on high for 4-5 hours. Your stew is ready when the beef is tender and the vegetables are cooked through.
5. Thickening the Stew (Optional):
If you like a thicker stew, about 30 minutes before serving, mix the flour with a small amount of cold water to create a slurry. Stir this into the stew and recover. Let it cook for the last 30 minutes to thicken up a bit.
6. Final Touches:
Once cooking is complete, remove the bay leaves and taste the stew. Adjust the seasoning with salt and pepper as needed for your taste.
7. Serve and Enjoy:
Serve your comforting beef stew hot, garnished with fresh chopped parsley. It goes wonderfully with a slice of crusty bread. Enjoy every hearty bite!
Can I Use Frozen Beef in This Recipe?
Yes, you can! Just ensure the beef is fully thawed before browning for the best flavor and texture. Thaw it in the refrigerator overnight or in cold water for quicker results.
Can I Make This Stew Without Red Wine?
Absolutely! If you prefer not to use wine, simply replace it with an additional cup of beef broth or water. A splash of vinegar can add acidity if desired.
How to Store Leftovers?
Store any leftover stew in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave, stirring occasionally.
Can I Add More Vegetables?
Definitely! Feel free to include more veggies like peas, bell peppers, or even mushrooms. Just make sure to add delicate veggies like peas in the last hour of cooking to keep their texture.
