Why You’ll Love Crock Pot Beef Stew Recipe
This recipe is easy to prepare and perfect for busy days because the slow cooker does most of the work. The beef turns wonderfully tender, while the potatoes, carrots, celery, and mushrooms soak up all the rich flavor from the broth. It is also a complete meal in one pot, making it great for family dinners, meal prep, or cold-weather comfort food. The balance of tomato paste, Worcestershire sauce, Italian seasoning, and a touch of maple syrup gives the stew a deep and well-rounded taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons oil
1.5 pounds beef stewing meat, cut into chunks
1 to 2 teaspoons salt
Black pepper, to taste
2 tablespoons flour
2 medium yellow onions, cut into wedges
2 cloves garlic, sliced
2 teaspoons Italian seasoning
4 tablespoons tomato paste
1/4 cup red wine, or additional broth
2 cups beef broth
2 tablespoons Worcestershire sauce
1 tablespoon maple syrup
3 large waxy potatoes, peeled and cut into chunks
4 large carrots, peeled and cut into chunks
4 large celery sticks, trimmed and thickly sliced
1/2 pound brown mushrooms, cleaned and quartered
1/2 cup frozen peas
Directions
Heat the oil in a large, deep skillet over medium-high heat. Add the beef, season it with salt and black pepper, then sprinkle the flour over the top. Stir well and cook until the meat is browned on all sides. Transfer the browned beef to a 5- to 6-quart slow cooker.
Return the skillet to the heat and add a little more oil if needed. Add the onions and garlic, cooking until they begin to soften. Stir in the Italian seasoning and tomato paste, and cook for about 1 minute until fragrant.
Pour in the red wine or extra broth to deglaze the skillet, scraping up any browned bits from the bottom. Let it cook briefly until slightly thickened. Stir in the beef broth, Worcestershire sauce, and maple syrup, then bring the mixture to a boil.
Place the potatoes, carrots, celery, and mushrooms on top of the beef in the slow cooker. Carefully pour the hot liquid mixture over everything, making sure the liquid reaches the bottom.
Cover and cook on low for 8 hours or on high for 4 hours. About 10 minutes before serving, stir in the frozen peas. Taste and adjust the seasoning if needed. For a thicker stew, leave the lid open for the final minutes of cooking. Serve hot.
Servings and timing
This recipe makes 6 servings.
Preparation time is about 30 minutes, and cook time is 8 hours on low or 4 hours on high. The total time is about 8 hours 30 minutes when using the low setting.
Variations
You can swap the beef stew meat for chuck roast cut into chunks for even richer flavor. If you prefer not to cook with wine, simply use extra beef broth. Parsnips or turnips can be added for a more rustic vegetable mix, and green beans can be used instead of peas. For a thicker stew, stir in a cornstarch slurry near the end of cooking. To make it more herb-forward, add fresh thyme or rosemary before slow cooking.
Storage/Reheating
Store leftover beef stew in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it in freezer-safe containers for up to 3 months. Let the stew cool completely before freezing.
To reheat, warm it gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also reheat individual portions in the microwave in short intervals, stirring between each one. If the stew thickens too much after chilling, add a splash of broth or water while reheating.
FAQs
Can I use a different cut of beef?
Yes, chuck roast is an excellent choice because it becomes tender and flavorful during slow cooking.
Do I have to brown the meat first?
Browning is highly recommended because it adds much deeper flavor to the finished stew, but the recipe will still work if you skip it.
Can I make this stew without wine?
Yes, you can replace the wine with additional beef broth.
What potatoes work best for this recipe?
Waxy potatoes work well because they hold their shape during the long cooking time.
Can I add more vegetables?
Yes, this stew is very flexible. Parsnips, turnips, or green beans can all work well.
How do I thicken the stew?
You can leave the lid open near the end of cooking or add a small cornstarch slurry if you want it even thicker.
Can I cook it on high instead of low?
Yes, you can cook it on high for 4 hours instead of low for 8 hours.
When should I add the peas?
Add the frozen peas about 10 minutes before the cooking time is finished so they stay bright and tender.
Can I freeze leftovers?
Yes, this stew freezes well for up to 3 months in airtight freezer-safe containers.
What should I serve with crock pot beef stew?
It is delicious on its own, but it also pairs well with crusty bread, biscuits, or a simple green salad.
Conclusion
Crock Pot Beef Stew is the kind of comforting recipe that never goes out of style. With tender beef, wholesome vegetables, and a rich, flavorful broth, it is a dependable meal for family dinners and make-ahead cooking. Once you try it, this slow cooker classic is sure to become a regular favorite in your kitchen.
