Crock Pot Beef Stew

This crock pot beef stew brings together tender pieces of beef, chunky vegetables, and a savory gravy for a classic comfort meal that practically cooks itself. Whenever a chilly day rolls around or I know we’ll need something hearty and ready right at dinnertime, this goes in my slow cooker in the morning and fills the house with the best aromas.

I remember prepping this stew for a family ski trip the night before–after a long adventure on the slopes everyone was warmed up from the inside out with a big bowl I hardly had leftovers

Ingredients

• Beef stewing meat: using a well-marbled cut like chuck roast makes sure every bite is juicy and tender look for beef with white flecks of fat throughout for best results
• Oil: helps brown the meat and gets everything started choose a neutral option like canola or avocado
• Salt and black pepper: bring out flavor adjust according to the sodium in your broth
• Flour: lightly coats the beef for a thicker stew use all purpose for the best thickening
• Yellow onions and garlic: form the base and add sweetness and richness go for firm onions with papery skins and plump garlic cloves
• Italian seasoning: adds savory notes look for a blend with oregano rosemary thyme and basil
• Tomato paste: gives umami and deep color double concentrate works extra well
• Red wine or broth: adds richness and a bit of acidity for depth in the gravy use a wine you would drink or low sodium broth
• Beef broth: flavors the entire stew choose low sodium if you want more control
• Worcestershire sauce: packs a punchy savoriness use the real thing for best results
• Maple syrup: adds a balance to the acidity without making the stew sweet pure maple or use brown sugar or honey
• Waxy potatoes: hold their shape during cooking Yukon Golds are a favorite
• Carrots and celery: bring heartiness look for firm and brightly colored roots
• Brown mushrooms: add earthiness clean them well before quartering
• Frozen peas: stirred in for color and a bit of sweetness use peas that are plump and bright green

Step-by-Step Instructions

Brown the Beef

Heat oil in a large skillet over medium-high until shimmering Add cubed beef and season with salt and pepper Toss to coat with flour and let cook undisturbed until well browned on all sides Turn pieces as needed for even browning but avoid constant stirring Transfer browned beef to the slow cooker

Build the Gravy Base

Return skillet to the heat and add more oil if the pan is dry Add onion wedges and sliced garlic Cook stirring regularly until just softened Stir in Italian seasoning and tomato paste letting it fry for about a minute so the flavors bloom

Deglaze and Prep Gravy

Pour in wine or broth to deglaze making sure to scrape up every browned bit on the pan Simmer for one minute until the liquid thickens slightly Pour in beef broth Worcestershire sauce and maple syrup Bring the mix to a boil to combine flavors then turn off the heat

Layer into the Slow Cooker

Add potatoes carrot chunks celery slices and mushroom pieces on top of the beef in the slow cooker Carefully pour the hot gravy from the skillet over the vegetables Make sure the liquid finds its way down to the bottom and around the meat Stir gently to help the layers settle

Slow Cook to Tender

Cover the slow cooker and set it to low for eight hours or high for four hours Add frozen peas in the last ten minutes of cooking Check for seasoning adjust salt and pepper as needed Leave the lid ajar for the last ten minutes if you want a thicker gravy or keep it closed for a soupier stew Serve hot straight from the pot

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My favorite part is how the carrots soak up all the beefy rich flavor My kids love helping stir in the peas at the end and waiting to see the stew thicken up together right at dinnertime

Storage Tips

Let the stew cool completely before storing Transfer leftovers to airtight containers and refrigerate for up to three days For longer storage divide into portions and freeze for up to three months Always thaw in the fridge overnight then reheat slowly on the stove adding a splash of broth if needed

Ingredient Substitutions

If you are out of red wine use a splash of extra broth or even a bit of balsamic vinegar for the acidity Sweet potatoes can take the place of waxy potatoes for extra nutrition and a sweeter twist No Worcestershire sauce no problem try a teaspoon of soy sauce with a hint of vinegar

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Serving Suggestions

This stew shines with a hunk of crusty bread or buttered rolls Try ladling it over mashed potatoes for double comfort Add a sprinkle of chopped fresh parsley for bright color just before serving

How This Stew Became a Classic

Slow cooker beef stew comes from generations of cooks finding ways to tenderize tougher cuts over a gentle heat My grandmother always started hers with browning the meat just like this and she swore it made the stew irresistible This method is just as popular now for good reason

Recipe FAQs

→ What cut of beef is best for this dish?

Chuck roast or other cuts suited for slow cooking yield the most tender, flavorful results.

→ Can I substitute red wine?

Yes, use more beef broth or a splash of balsamic vinegar as an alternative for deglazing.

→ Why should meat be browned first?

Browning boosts flavor and helps thicken the gravy, giving the stew a deep, satisfying taste.

→ How can I thicken the gravy?

Leave the slow cooker lid off for the final minutes or stir in a cornstarch slurry to your desired consistency.

→ Are leftovers good for meal prep?

Absolutely! Store in the fridge for up to three days or freeze in portions for future meals.

→ What vegetables work well here?

Potatoes, carrots, celery, mushrooms, and peas all hold up well; try Yukon Gold for a creamy texture.