Beef Stew Meat in Crock Pot Recipe

Every seize with teeth of this old-fashioned Crockpot Beef Stew recipe soothes me from the inside out. With tender beefiness and vegetables nestled into a rich, soulful gravy, this tedious cooker beefiness stew will reward your patience with every seize with teeth.

bowl of comforting old fashioned beef stew slow cooker

Calling all the warm fuzzies, cuddly blankets, and flannel!

It'south time for a hug in dinner form: crockpot beef stew.

Now that each day seems to be cooler than the last, I wanted to share a recipe for a warm-yous-up (and lightened-upward) wearisome cooker beef stew.

It's without a doubt one of the best crockpot soups in my arsenal (this Crockpot Lasagna Soup is a close second).

Crockpot beef stew is the kind of thing I honey to have simmering in the house all day.

As the beef stew cooks and the goop thickens into a rich gravy, the olfactory property fills my kitchen in a nostalgic way that reminds me of my Grandma Dorothy.

bowl of beef stew with red wine made in a slow cooker

5 Star Review

"I made this today, and it was truly a 5-star meal. Everyone absolutely loved it, including my children who tin can be fussy."
— Kelly —

Here's why I think you'll love this erstwhile fashioned tedious cooker beef stew:

Cooler nights are here! With every bite cozier than the final, this slow cooker stew recipe warms to your cadre (similar this French-inspired Beef Bourguignon).
A low and deadening melt fourth dimension makes this recipe the perfect make-ahead meal during a busy work week. You'll come home to beef so autumn-apart tender, you lot can cut it with a spoon.
FLAVOR OVERLOAD.With a rich red wine gravy and aromatic fresh herbs, everyone at your table will be begging for seconds.
Fiftyoaded with both veggies and hearty poly peptide, beefiness stew in the slow cooker is a healthy, filling, and satisfying all-in-i repast (although I always recommend serving it with this Rosemary Olive Oil Bread for soaking up extra gravy).

Translation: Making this tedious cooker beef stew recipe is WORTH EVERY MINUTE!

How to Make Crockpot Beefiness Stew

This best-e'er irksome cooker beef stew tastes like pure comfort in a bowl.

Accept information technology at the ready for the absurd evenings ahead.

The best type of meat to use for beef stew

As far as what kind of meat is best for beef stew, my answer is (ready for information technology?) NOT beef stew meat.
Stew meat is typically a mix of all dissimilar sizes and cuts, so the pieces may non cook evenly. You could accept some bites with perfect, fork tender beef and others with tough, rubbery meat. At that place'south a reason thisHo-hum Cooker Beefiness Stroganoff (which uses sirloin) and thisHo-hum Cooker Beef and Broccoli (which calls for flank steak) have different cooking times: each uses a different type of beef.
Like to this Crockpot Vegetable Beef Soup, I recommend buying a unmarried slice of chuck roast from the butcher, and so cut it into cubes yourself.
Selecting a unmarried blazon of beef means y'all'll know what cut you lot are getting, your pieces will exist uniform in size so that they cook evenly, and chuck roast's deep marbling ensures that every bite of the beef in the stew is fall-apart tender (like these Ruby Vino Braised Brusk Ribs).

crock pot full of healthy beef stew with potatoes and carrots

The Ingredients

Chuck Roast. Boneless chuck roast is perfect for this recipe. It'south a more marbled cut (and marbling = flavor) that becomes tender throughout the low and irksome cooking. (This Italian Beef is another delicious chuck roast recipe.) You also could use a top or lesser round roast.

Tip!

Browning the meat for this beef stew does take a bit of time, but it is worth every 2nd.

The deep browning and caramelizing of the beefiness give the stew a dark, gilded, irresistible chaff that enriches the gravy and makes this 1 of the best ho-hum cooker beefiness stew recipes ever. It'south a like method when seeing recipes for a pot roast.

Carmine Vino. Tedious cooker beef stew with red wine has then much depth of flavor! Attempt Cabernet Sauvignon or a night beer (such every bit an amber or porter).

Substitution Tip

If y'all adopt to not use booze, you can simply add additional beefiness goop.

Vegetables . The more the merrier! I used onion, celery, carrots, parsnip, and peas for an assortment of flavors, textures, and nutritional benefits.

Market Swap

Feel free to add or swap in other fresh, frozen, or seasonal produce of your option.

Crockpot Beef Stew with Mushrooms. This is perchance the well-nigh popular suggestion among readers! Add a cup of button, white, or crimini mushrooms while sautéing the other veggies
Slow Cooker Beef with Frozen Vegetables. While I dearest fresh vegetables for their superior flavor and texture, you could swap role of the vegetables (including the carrots and parsnips) for a bag of frozen mixed veggies. No need to sauté the frozen veggies; merely stir them into the slow cooker towards the terminate of the stew's cooking time.

Potatoes . The starch in the potatoes helps thicken the stew and adds some actress bulk to make every bowl filling and satisfying.

Commutation Tip

You can omit the potatoes if you desire to make your slow cooker beef stew without potatoes. You lot may also swap them for a side of steamed rice, quinoa, or cooked noodles.

I have also taken the dumplings from this Crockpot Craven and Dumplings recipe before to make this into a crockpot beef stew and dumpling recipe.

Tomato Paste . An like shooting fish in a barrel way to build concentrated season.
Worcestershire Sauce. A tangy, savory add-on to your beef stew and another flavor edifice block. If in a pinch, substitute with balsamic vinegar.
Beef Broth. To provide moisture and help the meat tenderize. I recommend low sodium so that your beefiness stew does not go overly salty.
Whole Wheat Flour. To help the meat dark-brown and caramelize. It also helps the gravy thicken likewise. No need to use corn starch hither.

Dietary Annotation

To Make Gluten Gratuitous. Omit the flour when y'all brownish the stew meat, and utilize blood-red wine instead of beer. If your stew finishes up thinner than you would like due to the absence of flour, try one of the suggestions to thicken it below.

Thyme. Thyme is my absolute favorite in beef stew. It's the platonic friction match with the root vegetables, and its earthy, savory flavor is a authentication of comfort food.
Salt and Pepper. Don't be skimpy. These requite the beef and vegetables outstanding flavor.

The Directions

Cut your chuck roast, and place information technology in a large bowl. Sprinkle with spices and flour, tossing to coat.
Chocolate-brown the meat on the stove top in batches. When dark and golden all over, remove to a plate.
Sauté the vegetables with the tomato paste and spices. Deglaze with the red wine and allow reduce.
Transfer everything to your slow cooker. Stir to combine.
Slow cook beef stew on low for 6 one/two to 8 hours or loftier for iii ane/2 to 4 i/2 hours, until the beef is cooked through and autumn-apart tender. ENJOY!

Vino Pairing

Any full-bodied, dry Cabernet Sauvignon will pair nicely with its hearty, flavorful slow cooker beef stew.

easy Beef Stew recipe with gravy and vegetables in a bowl

Storage Tips

To Shop . Place cooked and cooled stew in an airtight storage container in the refrigerator for up to 3 days.
To Reheat . Gently reheat leftovers in a Dutch oven or similar large pot/skillet on the stovetop over medium-low oestrus, adding splashes of broth as needed. Yous tin also rewarm this stew in a microwave-prophylactic bowl in the microwave until hot.
To Freeze . Shop cooked and cooled leftovers in an airtight freezer-condom storage container in the freezer for upwardly to three months. Let thaw overnight in the refrigerator before reheating.

Meal Prep Tip

The stew leftovers taste even better the next day, and then you can brand this beef stew once, then enjoy it for cozy lunches and dinners all week long. Snag some meal-prep containers so you lot can divvy up leftovers into preportioned amounts for an easy catch-and-go luncheon.

What to Serve with Crockpot Beef Stew

Quick Breads

Beer Staff of life

1 hr

Recommended Tools to Make this Recipe

Programmable Boring Cooker . A helpful tool to deter overcooking.
Dutch Oven. For browning the meat. I besides love this one, and this is some other skillful brand.
Chef's Knife. For chopping and prepping all of the colorful vegetables in this hearty stew recipe.

My Favorite Boring Cooker

This six-quart programmable slow cooker has a locking hat for easy transport, and its ceramic insert is oven and microwave likewise.

Did you make this recipe?

Allow me know what you thought!

Leave a rating below in the comments and let me know how you lot liked the recipe.

This crockpot beef stew is the easy, not besides heavy, richly flavored, and fall-apart tender recipe you need this season.

Allow it comfort y'all on a cool night before long!

Frequently Asked Questions

Do You Accept to Cook Stew Meat Earlier Putting It In the Crockpot?

While raw meat is perfectly safe to put into the slow cooker, for the best beefiness stew, you NEED to chocolate-brown the meat start. The crust that forms on the beefiness as you brownish it is the nigh essential foundation of the stew'south flavor. It'due south the hugger-mugger to making an old-fashioned beef stew you lot'll devour over and over. Browning the meat takes some time, only it is worth information technology. Brown the meat in batches and don't crowd the pan to ensure that glorious crust forms. Exist patient. Cascade yourself some wine. Embrace the moment.

Can Yous Put Frozen Meat in the Crockpot?

Frozen beef is not safe to identify in a crockpot. During cooking, the meat may spend too long at room temperature and become unsafe to consume. To thaw beef quickly and safely: Place your meat in a ziptop bag, clasp out backlog air, and seal. And so, identify information technology in a large basin, and fill the basin with common cold water. Let information technology sit for about xxx minutes. If it'due south not thawed later on this fourth dimension, empty the water, and refill with fresh h2o.

Can You Overcook Stew in a Deadening Cooker?

You tin can overcook stew meat in a slow cooker but, the tedious cooker significantly reduces these odds due to the low and boring cooking method and the amount of liquid. Beef stew cooks in a crockpot for 6.5 to viii hours on Depression or 3.5 to 4.5 hours on HIGH. Time can vary depending upon your tedious cooker, so check early if your crockpot tends to run on the hotter side. Chuck roast is fairly forgiving cheers to its marbling, and so if you go over on time or your crockpot switches to "keep warm" all is certainly not lost. Your vegetables may be a little mushy, but your stew should still take great flavor.

How Practice You Thicken Beef Stew in a Crockpot?

I wrote this recipe to ensure the beef stew is enough thick, and then you won't need to do anything extra to thicken information technology up. This is why the recipe starts with so footling broth in the slow cooker. If y'all practise want to thicken up the beef stew more than, y'all could try whisking in a slurry of cornstarch at the end, but (and this is coming from someone who loves her soups and stews so thick that a spoon tin practically stand up in the basin on its own), it truly doesn't need it. Take advantage of this beefiness stew recipe'due south piece of cake nature and skip it.

How Can I Brand Instant Pot Beef Stew?

This recipe I created specifically for the crockpot. If you'd like to make beefiness stew in a pressure cooker, try this Instant Pot Beef Stew.

Need a Few More Boring Cooker Recipes That are Meatless?

Crockpot Lentil Soup. A satisfying vegetarian recipe made with lentils, carrots and love apple, slow cooked to perfection.
Red Lentil Back-scratch. Flossy, delicious vegan recipe with the perfect amount of Indian spice!
Crockpot Butternut Squash Soup. A creamy, comforting, and filled with the best flavors of fall.

two 1/2 pounds boneless chuck roast
1 teaspoon kosher salt divided
1/2 teaspoon ground black pepper divided
ane/4 cup white whole wheat flour or all-purpose flour
three tablespoons actress-virgin olive oil divided
1 one/ii cups dry red vino such equally Cabernet Sauvignon, dark beer (such every bit an bister, porter, or Guinness—do not apply a bitter or hoppy beer such as an IPA equally the hops will throw off the flavor), or additional beef broth
1 large yellow onion
3 celery stalks
2 cloves garlic
2 tablespoons love apple paste
one tablespoon Worcestershire sauce
4 large carrots
2 parsnips
3/4 pound red potatoes about 2 medium
ane bay leaf
3 sprigs fresh thyme or 2 teaspoons dried thyme; if you like, tie the fresh thyme together with kitchen twine to brand the stems easier to fish out at the end
3 to four cups depression-sodium beef broth
1 1/ii cups fresh or frozen peas no need to thaw
Fresh parsley optional for serving

Cut the beef chuck roast into 1-inch cubes, removing any large, tough pieces of fat or gristle. I found it easiest to cut it into ane-inch-thick big, round slices, then strips, then cubes. Place the cubes in a large bowl and sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Sprinkle on the flour, then toss lightly to glaze.
Place a large, deep Dutch oven over medium-loftier rut. Add together one tablespoon of the oil. Once the oil is hot and shimmering (a drop of water should sizzle if added to the surface), add one-tertiary to one-half of the beefiness. The cubes should be in a single layer and not besides crowded and so that they brown nicely. Let the cubes of beef cook undisturbed for 4 to v minutes (resist the urge to peek!), until the bottom of the cubes develop a night-brownish crust and come abroad from the pan easily. Turn and continue searing until dark and gilt all over, almost 4 to 5 additional minutes. Transfer the seared meat to a make clean bowl or plate.
Add another i tablespoon olive oil to the pot, and one time hot, sear the remaining beefiness, working in batches and ensuring that you lot do not overcrowd the pieces. It may take 2 or iii batches total depending on the size of your pan. If the pan gets likewise dry, add together a bit more than oil as needed.
While the meat browns, die the yellow onion and celery. Mince the garlic.
When the concluding batch of beef has been seared, transfer it to a plate and reduce the oestrus to medium.
Add together the last tablespoon of olive oil to the pan. Add the onions and celery and melt until the onions are soft and translucent; about vii minutes. Add the garlic and cook 30 seconds, until fragrant. Stir in the tomato paste, Worcestershire, and remaining i/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
While the onions sauté, skin and dice the carrots and parsnips. Scrub the potatoes and cut into a rough dice. Set up bated.
Increase the pan heat to medium-high heat and add together the wine or beer (stand up back, as it will sputter). Melt, letting the wine reduce and scraping up all of the chocolate-brown bits from the pan. Continue to scrape and stir until the liquid is slightly reduced and thickened, two to 3 minutes.
Transfer the sautéed vegetables and any sauce from the pan to a six-quart or larger tedious cooker. Add the beef, carrots, parsnips, potatoes, bay leaf, thyme, and 3 cups beefiness goop. Stir to roughly combine.
Comprehend and cook on low for 6 1/2 to 8 hours or loftier for 3 one/2 to 4 1/2 hours, until the beefiness is cooked through and fall-apart tender. Remove the bay leafage and thyme stems and stir in the peas. If yous'd similar the stew thinner, add boosted goop until it reaches your desired consistency. Taste and add boosted salt or pepper as desired. Serve hot, garnish with fresh parsley.

TO STORE: Place cooked and cooled stew in an closed storage container in the refrigerator for up to 3 days.
TO REHEAT: Gently reheat leftovers in a Dutch oven or similar large pot on the stovetop over medium-low heat, adding splashes of goop as needed. You tin as well rewarm this stew in a microwave-safe bowl in the microwave until hot.
TO FREEZE: Store cooked and cooled leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Permit thaw overnight in the fridge before reheating.

Serving: 1 (of 8), near 1 three/iv cups Calories: 463 kcal Carbohydrates: 27 g Protein: 33 one thousand Fatty: 22 one thousand Saturated Fatty: eight g Polyunsaturated Fat: 2 g Monounsaturated Fat: 12 g Trans Fat: 1 grand Cholesterol: 98 mg Potassium: 1246 mg Fiber: 6 g Sugar: vii 1000 Vitamin A: 5414 IU Vitamin C: 26 mg Calcium: 73 mg Iron: 4 mg

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Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-brand, and all-time of all DELISH. I'thou the writer and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to relieve y'all time and dishes. WELCOME!

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