Beef Stew Crockpot Recipe

I add a single unexpected pantry ingredient to my Slow Cooker Beef Stew that deepens the broth’s savory complexity.

I used to think beef stew had to be complicated, until I started throwing beef chuck and carrots into the crockpot and walking away. This Easy Crock Pot Beef Stew Recipe surprised me more than once, it builds flavor while you do literally nothing.

If you’ve skimmed Taste Of Home Slow Cooker Beef Stew posts or poked around Crockpot Recipes Beef threads, you know what I mean, but this one has its own quiet punch. No fluff, no fuss.

It fills the house with something that makes people ask for seconds, even when I swore I only made enough for one.

Ingredients

• Beef chuck: Rich in protein and iron, gives deep meaty flavor and tender texture.
• Carrots: Adds natural sweetness, fiber and vitamin A, brightens color and texture.
• Potatoes: Starchy carbs that bulk the stew, make it filling and comforting.
• Onion: Builds savory sweetness when cooked slowly, adds body and warm aroma.
• Garlic: Pungent, gives savory bite and depth, a little goes a long way.
• Beef broth: Boosts meaty stock, supplies salt and umami, hydrates other ingredients.
• Tomatoes/tomato paste: Adds acidity, slight sweetness and tomato richness, deepens color and tang.
• Red wine: Optional, adds acidity, tannin and layered flavor, makes stew more complex.
• Worcestershire sauce: Concentrated umami, tangy sweet note, enriches the savory profile.
• Frozen peas: Bright pop of sweetness and color, low calorie and vitamin rich.

Ingredient Quantities

• 2 pounds beef chuck, cut into 1 to 1.5 inch cubes
• 1 teaspoon kosher salt and 1/2 teaspoon black pepper
• 3 tablespoons all purpose flour
• 2 tablespoons olive oil or vegetable oil
• 4 cups low sodium beef broth
• 1/2 cup dry red wine optional
• 2 tablespoons tomato paste
• 1 can 14.5 ounce diced tomatoes undrained
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 large carrots, peeled and cut into 1 inch chunks
• 3 medium potatoes, peeled and cut into 1 to 2 inch chunks
• 2 stalks celery, sliced
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crushed
• 2 teaspoons Worcestershire sauce
• 1 teaspoon smoked paprika or regular paprika
• 2 tablespoons cornstarch optional for thickening
• 1 cup frozen peas optional
• 1/4 cup chopped fresh parsley for garnish optional

How to Make this

1. Pat the 2 pounds beef chuck dry with paper towels, season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, then toss the cubes in the 3 tablespoons all purpose flour until they are lightly coated. Dry meat browns better, so dont skip this.

2. Heat 2 tablespoons olive oil or vegetable oil in a large skillet over medium high heat until hot and shimmering. Brown the beef in batches so you dont crowd the pan, about 2 to 3 minutes per side, getting a nice crust. Transfer browned beef to the crockpot.

3. In the same skillet add the chopped onion and cook until softened about 3 to 4 minutes, add the minced garlic for 30 seconds, then stir in 2 tablespoons tomato paste and cook another 1 to 2 minutes to deepen the flavor and sweeten it up.

4. Pour in 1/2 cup dry red wine if using, scraping up all the browned bits from the bottom of the skillet, let it reduce a minute or two. If not using wine, deglaze with a little beef broth instead. Stir in 2 teaspoons Worcestershire sauce and 1 teaspoon smoked paprika.

5. Dump the skillet mixture into the crockpot with the beef. Add 4 cups low sodium beef broth and the 1
4.5 ounce can diced tomatoes with their juices. Add the carrots cut into 1 inch chunks, potatoes cut into 1 to 2 inch chunks, sliced celery, 2 bay leaves, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary crushed between your fingers.

6. Give everything a good stir to combine, cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours until the beef is fork tender and the vegetables are cooked through. Low and slow makes the beef melt in your mouth.

7. About 20 minutes before serving stir in 1 cup frozen peas if using, and remove the bay leaves. Taste and adjust salt and pepper, add a touch more Worcestershire if you want deeper savory flavor.

8. If you like a thicker stew mix 2 tablespoons cornstarch with 2 to 3 tablespoons cold water to make a smooth slurry, stir it into the hot stew and cook on high or leave lid off for 15 to 20 minutes until it thickens. You can also thicken on the stove in a skillet, then return to the crockpot.

9. Stir in 1/4 cup chopped fresh parsley for brightness just before serving. Serve hot with crusty bread or over mashed potatoes. Leftovers get even better the next day, promise.

Equipment Needed

1. Slow cooker or crockpot (6 to 7 quart)
2. Large heavy skillet or cast iron pan (10 to 12 inch)
3. Chef’s knife
4. Cutting board
5. Measuring cups and measuring spoons
6. Mixing bowl or shallow dish for flour and tossing meat
7. Wooden spoon or heatproof spatula
8. Tongs for turning browned beef
9. Ladle for serving

FAQ

Beef Stew Crockpot Recipe Substitutions and Variations

• Beef chuck — use beef stew meat or chuck roast cut into 1 to 1.5 inch cubes, boneless short ribs (richer, might need a bit longer to fall apart), or lamb shoulder for a different, gamey flavor.
• All purpose flour (for dredging) — swap with cornstarch (use about 2 tbsp for similar thickening, or make a slurry with cold water and add at the end), arrowroot powder (use like cornstarch), or a gluten free 1 to 1 flour mix if you need GF.
• Dry red wine — replace with extra beef broth (adds body), or 1/2 cup beef broth plus 1 tbsp red wine vinegar or balsamic vinegar for acidity, or unsweetened pomegranate or concord grape juice diluted with a splash of vinegar if you want fruitier notes.
• Frozen peas — use frozen green beans, frozen corn, chopped fresh or frozen spinach or kale (stir in near the end so they dont overcook), or shelled edamame for protein and texture.

Pro Tips

1) Get a real crust on the beef by drying it well and browning in small batches. If you crowd the pan the meat will steam not brown, and you lose that deep roast flavor.

2) Cook the tomato paste and onions until the paste darkens a bit before you add liquid, then scrape up the browned bits when you deglaze. That little bit of caramelization and fond is where a lot of the stew flavor lives.

3) Thickening hacks: instead of dumping in a lot of starch at once, make a small cold slurry and add a little at a time, stirring and waiting a few minutes to judge thickness. Or mash a cup of cooked potatoes or carrots into the broth for natural body if you want a more rustic texture.

4) Finish smart: taste and adjust salt only near the end, add a splash of acid like a teaspoon of vinegar or a squeeze of lemon if it tastes flat, and stir in fresh herbs or peas right before serving. Stews almost always taste better the next day so consider making it a day ahead.

Beef Stew Crockpot Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I add a single unexpected pantry ingredient to my Slow Cooker Beef Stew that deepens the broth's savory complexity.

Pin

Servings

6

servings

Calories

597

kcal

Equipment: 1. Slow cooker or crockpot (6 to 7 quart)
2. Large heavy skillet or cast iron pan (10 to 12 inch)
3. Chef’s knife
4. Cutting board
5. Measuring cups and measuring spoons
6. Mixing bowl or shallow dish for flour and tossing meat
7. Wooden spoon or heatproof spatula
8. Tongs for turning browned beef
9. Ladle for serving

Ingredients

• 2 pounds beef chuck, cut into 1 to 1.5 inch cubes

• 1 teaspoon kosher salt and 1/2 teaspoon black pepper

• 3 tablespoons all purpose flour

• 2 tablespoons olive oil or vegetable oil

• 4 cups low sodium beef broth

• 1/2 cup dry red wine optional

• 2 tablespoons tomato paste

• 1 can 14.5 ounce diced tomatoes undrained

• 1 large onion, chopped

• 3 cloves garlic, minced

• 4 large carrots, peeled and cut into 1 inch chunks

• 3 medium potatoes, peeled and cut into 1 to 2 inch chunks

• 2 stalks celery, sliced

• 2 bay leaves

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary, crushed

• 2 teaspoons Worcestershire sauce

• 1 teaspoon smoked paprika or regular paprika

• 2 tablespoons cornstarch optional for thickening

• 1 cup frozen peas optional

• 1/4 cup chopped fresh parsley for garnish optional

Directions

• Pat the 2 pounds beef chuck dry with paper towels, season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, then toss the cubes in the 3 tablespoons all purpose flour until they are lightly coated. Dry meat browns better, so dont skip this.
• Heat 2 tablespoons olive oil or vegetable oil in a large skillet over medium high heat until hot and shimmering. Brown the beef in batches so you dont crowd the pan, about 2 to 3 minutes per side, getting a nice crust. Transfer browned beef to the crockpot.
• In the same skillet add the chopped onion and cook until softened about 3 to 4 minutes, add the minced garlic for 30 seconds, then stir in 2 tablespoons tomato paste and cook another 1 to 2 minutes to deepen the flavor and sweeten it up.
• Pour in 1/2 cup dry red wine if using, scraping up all the browned bits from the bottom of the skillet, let it reduce a minute or two. If not using wine, deglaze with a little beef broth instead. Stir in 2 teaspoons Worcestershire sauce and 1 teaspoon smoked paprika.
• Dump the skillet mixture into the crockpot with the beef. Add 4 cups low sodium beef broth and the 1
• 5 ounce can diced tomatoes with their juices. Add the carrots cut into 1 inch chunks, potatoes cut into 1 to 2 inch chunks, sliced celery, 2 bay leaves, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary crushed between your fingers.
• Give everything a good stir to combine, cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours until the beef is fork tender and the vegetables are cooked through. Low and slow makes the beef melt in your mouth.
• About 20 minutes before serving stir in 1 cup frozen peas if using, and remove the bay leaves. Taste and adjust salt and pepper, add a touch more Worcestershire if you want deeper savory flavor.
• If you like a thicker stew mix 2 tablespoons cornstarch with 2 to 3 tablespoons cold water to make a smooth slurry, stir it into the hot stew and cook on high or leave lid off for 15 to 20 minutes until it thickens. You can also thicken on the stove in a skillet, then return to the crockpot.
• Stir in 1/4 cup chopped fresh parsley for brightness just before serving. Serve hot with crusty bread or over mashed potatoes. Leftovers get even better the next day, promise.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 651g
• Total number of serves: 6
• Calories: 597kcal
• Fat: 35g
• Saturated Fat: 12.7g
• Trans Fat: 0.3g
• Polyunsaturated: 3g
• Monounsaturated: 15g
• Cholesterol: 121mg
• Sodium: 283mg
• Potassium: 867mg
• Carbohydrates: 38g
• Fiber: 6.3g
• Sugar: 6g
• Protein: 36g
• Vitamin A: 5600IU
• Vitamin C: 15mg
• Calcium: 117mg
• Iron: 5mg