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Crockpot Beef Stew

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Hearty and comforting slow‑cooked beef stew made in the crockpot, featuring tender beef, colorful vegetables, and savory broth—a perfect hands‑off dinner.

Ingredients

Units Scale
  • 2 lb beef chuck, cut into 1‑inch cubes
  • 2 tablespoons all‑purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 carrots, peeled and chopped into 1‑inch pieces
  • 3 celery stalks, chopped
  • 3 medium potatoes, peeled and cubed
  • 8 oz mushrooms, halved (optional)
  • 2 cups beef broth
  • 1 cup red wine (or extra broth)
  • 2 tablespoons tomato paste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and pepper, to taste
  • 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)

Instructions

  1. In a large bowl, toss beef cubes with flour, salt, and pepper until evenly coated.
  2. Heat olive oil in a skillet over medium‑high heat. Brown beef in batches, 2–3 minutes per side. Transfer to crockpot.
  3. In same skillet, sauté onion and garlic until softened, about 2 minutes. Transfer to crockpot.
  4. Add carrots, celery, potatoes, and mushrooms (if using) to crockpot.
  5. Stir together beef broth, red wine, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour over meat and vegetables.
  6. Cover and cook on low for 7–8 hours or on high for 4 – 5 hours, until beef and vegetables are tender.
  7. About 30 minutes before serving, remove bay leaves. If stew needs thickening, stir in cornstarch slurry, cover, and cook on high until thickened.
  8. Taste and adjust seasoning with salt and pepper. Serve warm, garnished with fresh parsley if desired.

Notes

  • For gluten‑free option, use gluten‑free flour or cornstarch to coat beef.
  • Substitute sweet potatoes or parsnips for regular potatoes for variation.
  • Make ahead: refrigerate everything in crockpot insert, then cook next day. Stew often tastes even better the next day.
  • If you prefer a richer flavor, deglaze skillet with wine and add to crockpot after browning meat.
  • Leftovers keep well in refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://easy-tapas-recipes.com/crockpot-beef-stew/