This Crockpot Beef Stew is a warm and filling dish that cooks slowly to bring out all the yummy flavors. With tender beef, colorful veggies, and rich broth, it’s a cozy meal.
There’s nothing better than coming home to a pot of stew bubbling away! I love to serve it with bread to soak up all that tasty sauce. You’ll want a big bowl of this on a chilly day!
Key Ingredients & Substitutions
Beef stew meat: Ideal for this recipe, but you can use chuck roast or round steak if you have them. Just cut them into similar-sized cubes. It’s all about finding the right cut that will stay tender during slow cooking!
Carrots: While I used regular carrots, feel free to swap in parsnips for a sweet twist. You can also add frozen peas at the end of cooking for some color and added nutrition.
Potatoes: I like using Russet potatoes as they become fluffy. Yukon Gold works too! If you want to reduce carbs, consider using cauliflower or turnips instead.
Red wine: This adds depth of flavor, but if you’re not using it, just double the beef broth. A splash of balsamic vinegar can also mimic the acidity wine provides.
Herbs: If you don’t have dried thyme or rosemary, you can use Italian seasoning as an easy substitute. Fresh herbs are great too; use about three times the amount.
How Do I Get the Beef Tender and Juicy?
Browning the beef is a key step to locking in flavor. It emphasizes the meaty taste and adds richness to your stew. Don’t rush! Follow these easy steps:
- Heat oil in a skillet until shimmering, then add just enough beef to fit without crowding.
- Brown the beef on all sides, about 3-4 minutes each batch. This caramelizes the surface, enhancing flavor.
- Transfer browned beef to your crockpot to cook gently for hours, letting all those tasty juices blend.
By taking extra care in browning, you’ll have the best beef stew! Enjoy the cozy, hearty goodness.
Crockpot Beef Stew Recipe
Ingredients You’ll Need:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 4 large carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with more beef broth)
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 2 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 2 tbsp all-purpose flour
- 2 tbsp vegetable oil (for browning beef)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious Crockpot Beef Stew recipe takes about 20 minutes to prep, followed by a slow cooking time of either 7-8 hours on low or 4-5 hours on high. It’s perfect for a busy day when you can set it and forget it until mealtime!
Step-by-Step Instructions:
1. Browning the Beef:
In a large skillet, heat the vegetable oil over medium-high heat. Toss the beef cubes with flour until they are well-coated. Browning the beef adds a wonderful depth of flavor, so don’t skip this step! Brown the beef cubes in batches, about 3-4 minutes on each side, then transfer them to the crockpot.
2. Preparing the Vegetables:
In the crockpot, add the chopped carrots, potatoes, onion, and minced garlic on top of the browned beef. These will cook down and become tender as the stew simmers.
3. Making the Broth Mixture:
In a separate bowl, whisk together the beef broth, red wine (if using), tomato paste, Worcestershire sauce, salt, pepper, thyme, and rosemary. Pour this mixture over the beef and vegetables in the crockpot. Add the bay leaves for extra flavor.
4. Cooking:
Give everything a gentle stir to combine. Cover the crockpot and let it cook on low for 7-8 hours or on high for 4-5 hours. The slow cooking will make the beef tender and the flavors will meld beautifully!
5. Finishing Touches:
When the cooking time is up, remove the bay leaves. Taste the stew and adjust the seasoning if needed. You can add a bit more salt or pepper if desired.
6. Serve and Enjoy:
Serve the stew hot, garnished with freshly chopped parsley for a pop of color and freshness. Enjoy this flavorful and hearty dish with crusty bread or over a bed of rice for a complete meal!
Enjoy your cozy and comforting Crockpot Beef Stew!
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef, but it’s best to thaw it first for even cooking. Thaw frozen beef in the refrigerator overnight, or use the microwave’s defrost setting. Just ensure it’s fully thawed before browning for optimal flavor!
What Can I Substitute for Red Wine?
If you prefer not to use red wine, simply double the amount of beef broth to replace it. Alternatively, a splash of balsamic vinegar or a bit of apple cider vinegar can add a nice acidity without the alcohol.
How Can I Thicken the Stew If It’s Too Thin?
If your stew is thinner than you’d like, mix 1-2 tablespoons of cornstarch with cold water to create a slurry, then stir it into the stew during the last 30 minutes of cooking. Allow it to thicken without boiling, and adjust until you reach the desired consistency.
How Should I Store Leftovers?
Store any leftover stew in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Just be sure to cool it to room temperature before freezing, and thaw it overnight in the fridge before reheating.
