Easy Crockpot Beef Stew Recipe

Introduction

This comforting beef stew comes together in a crockpot for busy days and craving-worthy flavor. Tender chunks of chuck, hearty vegetables, and a glossy, wine-infused broth make every bite cozy and satisfying.

Ingredients

• 3 1/2 lb boneless chuck roast (trimmed and cut into 1 inch chunks)
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1/3 cup all-purpose flour
• 3 tbsp olive oil (divided)
• 1 large yellow onion (chopped)
• 4 cloves garlic (minced)
• 3 tbsp tomato paste
• 1 cup dry red wine
• 3 cups low-sodium beef broth
• 1 beef bouillon cube (crumbled)
• 1 tbsp Worcestershire sauce
• 1 1/2 lb Yukon gold potatoes (cut into 1 1/2-inch chunks)
• 4 medium carrots (cut into 1-inch chunks)
• 2 celery stalks (cut into 1-inch pieces)
• 2 bay leaves
• 4 sprigs fresh thyme
• 1 cup frozen peas
• 2 tbsp cold butter
• Chopped parsley (for serving)

Instructions

1. Step 1: Season beef with salt and pepper, then toss with flour to lightly coat.
2. Step 2: Heat 2 tbsp oil in a skillet over medium-high heat and sear the beef in batches until browned. Move the seared beef to the crockpot.
3. Step 3: Add the remaining oil and chopped onion to the skillet and cook for about 4 minutes until softened.
4. Step 4: Stir in minced garlic and tomato paste; cook for 1 minute to bloom the flavors.
5. Step 5: Pour in the red wine and scrape up any browned bits from the pan. Let simmer until reduced by half.
6. Step 6: Transfer the wine mixture to the crockpot. Add beef broth, crumbled bouillon, Worcestershire sauce, bay leaves, and thyme.
7. Step 7: Add potatoes, carrots, and celery. Push the vegetables down into the liquid so they’re mostly submerged.
8. Step 8: Cover and cook on low for 8 to 9 hours or on high for 6 to 7 hours, until the beef is fork-tender.
9. Step 9: Remove bay leaves and thyme stems. Stir in peas and cook for 10 minutes.
10. Step 10: Stir in butter, season to taste, and top with chopped parsley before serving.

Tips & Variations

• For a thicker stew, whisk a small amount of flour or cornstarch into the broth at Step 6 and let it simmer a few extra minutes.
• Swap red wine for extra beef broth if you prefer a milder flavor, or add a splash of balsamic for depth.
• Root vegetables like parsnips or turnips can accompany the potatoes and carrots for added variety.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, and you can add a splash of water or broth if the sauce thickens too much after refrigeration.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this without a crockpot?

Yes. Brown the beef and vegetables in a large pot, then simmer covered on the stove over low heat for about 2 1/2 to 3 hours, until the beef is fork-tender, stirring occasionally.

Can I freeze the stew?

Sturdy beef and potatoes freeze well. Freeze in portions after cooking, then thaw overnight in the refrigerator and reheat gently on the stove, adding a little broth if needed.

Easy Crockpot Beef Stew Recipe

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★★★★★

4.8 from 77 reviews

• Author: anna
• Total Time: 9 hours 10 minutes
• Yield: 8 servings 1x

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Description

A hearty, comforting beef stew perfected in the slow cooker. Tender chuck beef braised with potatoes, carrots, and celery in a rich wine and beef broth, finished with peas and a buttery kiss, all infused with thyme and bay leaves for a classics-tested flavor.

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Ingredients

Scale 1x2x3x

Beef and Seasonings

• 3 1/2 lb boneless chuck roast, trimmed and cut into 1 inch chunks
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1/3 cup all-purpose flour

Sauté & Flavor Base

• 3 tbsp olive oil (divided)

Aromatics

• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 3 tbsp tomato paste

Liquids

• 1 cup dry red wine
• 3 cups low-sodium beef broth
• 1 beef bouillon cube, crumbled
• 1 tbsp Worcestershire sauce

Vegetables

• 1 1/2 lb Yukon gold potatoes, cut into 1 1/2-inch chunks
• 4 medium carrots, cut into 1-inch chunks
• 2 celery stalks, cut into 1-inch pieces

Herbs & Finishing

• 2 bay leaves
• 4 sprigs fresh thyme
• 1 cup frozen peas
• 2 tbsp cold butter
• Chopped parsley, for serving

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Instructions

1. Season and dredge beef Season the beef chunks with salt and pepper, then toss with the flour to lightly coat all sides.
2. Sear the beef Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides, then transfer to the Crockpot.
3. Cook aromatics In the same skillet, add the remaining tablespoon of oil and the chopped onion. Cook about 4 minutes until translucent and starting to brown.
4. Add garlic and paste Stir in minced garlic and tomato paste and cook for 1 minute to bloom the flavors.
5. Sauce and deglaze Pour in wine and scrape up any browned bits from the pan. Simmer until reduced by half, about 3–4 minutes.
6. Combine in slow cooker Pour the wine mixture into the Crockpot. Add beef broth, crumbled bouillon, Worcestershire sauce, bay leaves, and thyme.
7. Add vegetables Layer in the potatoes, carrots, and celery. Push them down into the liquid so they’re mostly submerged.
8. Cook Cover and cook on Low for 8 to 9 hours or on High for 6 to 7 hours, until the beef is fork-tender.
9. Finish Remove bay leaves and thyme stems. Stir in peas and cook for 10 minutes. Stir in butter until melted. Taste and season with salt and pepper as needed. Garnish with chopped parsley before serving.

Notes

• For a thicker stew, whisk a little extra flour with cold water (slurry) and stir it into the Crockpot during the last 30 minutes of cooking.
• Leftovers refrigerate well for up to 4 days; the flavors deepen after resting overnight.
• Pair with crusty bread or a simple parsley rice for a complete meal.

• Prep Time: 25 minutes
• Cook Time: 8 hours 45 minutes
• Category: Beef Stew
• Method: Slow Cooking
• Cuisine: American

Keywords: beef stew, slow cooker, crockpot, potatoes, carrots, celery, thyme, bay leaves, peas, wine, hearty