Crock Pot Beef Stew Recipe

Crock Pot Beef Stew is the ultimate comfort food—a hearty, slow-cooked meal that delivers incredible flavor with minimal effort. Made with tender chunks of beef, rich red wine, and a medley of vegetables, this stew simmers all day in a savory broth until everything is melt-in-your-mouth perfect. Whether you’re feeding a crowd or prepping for cozy weeknight dinners, this recipe is a go-to for warming, nourishing meals.

What makes this beef stew stand out is its depth of flavor. A brief sear on the beef, combined with wine, beef broth, Worcestershire sauce, tomato paste, and fresh herbs like rosemary and bay leaves, creates a rich and complex base. Finished with peas and a cornstarch slurry for a thicker consistency, every spoonful is hearty and satisfying. It’s a classic made even easier thanks to the crock pot.

Why You’ll Love This Recipe

Deep, Savory Flavor

Wine, herbs, and broth combine for a rich, developed taste.

Easy Slow Cooking

Set it and forget it—ideal for busy days and meal prep.

Hearty and Satisfying

Beef, potatoes, and carrots make a full, warming meal.

Great for Leftovers

Tastes even better the next day after the flavors meld.

Customizable

Easily adapted to your preferred vegetables, herbs, and thickness.

Ingredients

• Stew meat
• Black pepper, garlic salt, celery salt
• Flour
• Olive oil
• Cold butter
• Yellow onions
• Garlic
• Cabernet Sauvignon or Merlot
• Beef broth
• Beef bouillon cubes
• Worcestershire sauce
• Tomato paste
• Carrots
• Baby Yukon gold potatoes
• Bay leaves
• Fresh rosemary
• Frozen peas
• Cornstarch and cold water (optional)
• Gravy Master (optional for color and depth)

Variations

No Wine Version

Use extra broth or low-sodium beef stock if you prefer to skip the wine.

Add More Veggies

Include mushrooms, parsnips, green beans, or celery for extra variety.

Swap the Protein

Use lamb for a richer stew or chicken for a lighter twist.

Make It Gluten-Free

Use gluten-free flour for dredging and a certified GF bouillon.

Thicker Stew

Use the cornstarch slurry to thicken at the end or mash some potatoes directly in the pot.

How to Make the Recipe

Step 1

Toss the stew meat with flour, black pepper, garlic salt, and celery salt until coated.

Step 2

Heat olive oil in a skillet over medium-high. Sear the meat in batches until browned, then transfer to the crock pot.

Step 3

In the same pan, add a tablespoon of butter and sauté onions until softened. Add garlic and cook briefly. Deglaze the pan with red wine, scraping up any browned bits.

Step 4

Pour the wine mixture into the crock pot. Add beef broth, bouillon cubes, Worcestershire sauce, and tomato paste. Stir well.

Step 5

Add carrots, potatoes, bay leaves, and rosemary. Cover and cook on low for 8 hours or high for 4–5 hours, until beef and vegetables are tender.

Step 6

In the last 30 minutes, stir in peas and cold butter. For a thicker stew, mix cornstarch with cold water and stir in. Add Gravy Master if desired.

Tips for Making the Recipe

Brown the Meat First

This adds depth and helps seal in flavor.

Deglaze the Pan

Don’t skip this—it captures rich, caramelized bits left from the meat.

Use Good Wine

A dry red wine like cabernet or merlot enhances the broth beautifully.

Don’t Overcook Peas

Add them near the end to preserve color and texture.

Remove Bay Leaves Before Serving

They add flavor but aren’t pleasant to eat.

How to Serve

Serve this crock pot beef stew in deep bowls with crusty bread or buttery biscuits. It’s also delicious over mashed potatoes or buttered egg noodles. A sprinkle of fresh parsley or a dollop of sour cream can add a fresh finish.

Make Ahead and Storage

Storing Leftovers

Store in airtight containers in the fridge for up to 4 days. The flavor improves over time.

Freezing

Cool completely, then freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge.

Reheating

Reheat gently on the stovetop or in the microwave. Add a splash of broth if the stew is too thick.

FAQs

Can I skip browning the beef?

Yes, but browning adds a richer flavor that enhances the stew overall.

What’s the best cut of beef for stew?

Chuck roast is ideal—it becomes tender and flavorful during long cooking.

Can I use baby carrots?

Yes, but cutting them into chunks ensures even cooking and better texture.

What can I use instead of red wine?

Beef broth, grape juice, or a splash of balsamic vinegar diluted with water works in a pinch.

Can I make this in the Instant Pot?

Yes—use the sauté function for browning, then pressure cook on high for 35 minutes and natural release.

Do I need to peel the potatoes?

Not necessary if using baby Yukon golds. Their thin skin adds texture and nutrients.

Can I leave out the tomato paste?

It adds depth and umami, but the stew will still be tasty without it.

What’s Gravy Master?

It’s a browning and seasoning sauce that deepens color and flavor. Optional but effective.

How do I make this stew thicker?

Use the cornstarch slurry or mash some of the potatoes right in the pot.

Is this stew freezer-friendly?

Yes, it freezes well and reheats beautifully, making it great for batch cooking.

Conclusion

This Crock Pot Beef Stew recipe is everything a comforting meal should be—rich, savory, and brimming with tender beef and hearty vegetables. With just a little prep and your slow cooker doing the rest, it’s the perfect solution for cold nights, busy weekdays, or anyone craving classic home-cooked flavor. This stew is simple, satisfying, and guaranteed to become a regular in your kitchen.

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