Cozy Crock Pot Beef Stew

Why Crock Pot Beef Stew Is a Favorite on Cozy Weeknights

• Dump and cook. Add the stew ingredients to your crock pot or slow cooker, leave it to cook, and it’s ready to serve by dinnertime. Perfect for cozy weekends and busy weekdays.
• Rich and flavorful. Simple things like searing the beef, using red wine, and loading up this stew with aromatic herbs make all the difference.
• Adaptable. This hearty crock pot beef stew recipe is very customizable, from the vegetables, herbs, and spices to the cut of beef you use. I’ve even adapted it with Asian flavors to make crock pot Mongolian beef stew!
• Leftovers are equally wonderful. This crock pot beef stew is a great make-ahead recipe. It freezes well for future meals if you end up with leftovers. Add this recipe to your weeknight rotation this winter, and you won’t be disappointed!

Beef Stew Ingredients

• Olive oil – You can use your favorite cooking oil, like avocado or canola if you prefer.
• Stew meat – This is an inexpensive cut of beef that benefits from long, slow cooking. It will become juicy, soft and delicious in your slow cooker.
• Soy sauce – If you’re gluten-free, use tamari or gluten-free soy sauce.
• Red wine – Use dry red wine. Pinot Noir is a lighter option, while bolder reds like Cabernet Sauvignon offer a deeper flavor. Or, for an alcohol-free version, substitute the wine with more broth.
• Tomato paste – You could also use an equal amount of tomato sauce if you don’t have tomato paste. It just won’t be as concentrated.
• Chicken broth – Beef or vegetable will also work. For best results, choose low-sodium or make your own.
• Cornstarch – This is my go-to gluten-free thickener for soups and sauces. If you’re not making your stew gluten-free, you can substitute cornstarch with flour, whisked with broth to make a slurry.
• Potatoes – I recommend russet potatoes, which will hold their shape well during cooking.
• Veggies – Carrots, celery, and onion add flavor and texture to the stew.
• Herbs and aromatics – Fresh garlic, rosemary, and thyme add more flavor to the broth. I recommend fresh rosemary and thyme but in a pinch, you can replace the fresh herbs with 1/2 teaspoon each dried rosemary and dried thyme.

How to Make Crock Pot Beef Stew

The steps to make this rich and savory beef stew in the crock pot are straightforward. Here’s an overview of how to do it. See the recipe card below for more detailed instructions.

• Sear the meat. First, brown the stew meat over medium-high heat. Cook the meat in batches with a little oil, until all sides are browned and crisp. Afterward, transfer the beef to the crockpot.
• Deglaze and make the slurry. Next, add the red wine, tomato paste, and soy sauce to the skillet, scraping up any browned bits on the bottom. Whisk a little broth and cornstarch in a separate bowl. Pour this into the wine mixture, simmer for two minutes, and then transfer to the crockpot.

• Add the remaining ingredients. Now, add the potatoes, veggies, herbs, and seasonings to the slow cooker. Stir everything together to combine.
• Cook. Cover and cook on High for 3 to 4 hours. Once the meat is fall-apart-tender, ladle the stew into bowls and enjoy!

Tips for the Best Beef Stew

• Cut the meat and vegetables into evenly sized pieces. This way, they cook at the same rate. Bite-sized is best so it’s easy to eat the stew with a spoon.
• If you’d rather cook the soup for longer, you can use the low setting for 6 to 8 hours.
• Cook until the beef is tender. Your beef stew is ready to serve when the chunks of beef come apart easily with a fork. If the beef is still tough, chances are, it simply needs to cook longer.
• Add more vegetables. Choose other hearty root veggies like parsnips, celeriac, or leeks. These won’t fall apart in the slow cooker.
• For the best flavor, use homemade broth. You can use chicken, beef, or vegetable broth for this recipe.

How to Store and Reheat Leftovers

• Fridge. Store leftover beef stew in an airtight container in the fridge. It will keep for up to four days.
• Freezer. You can freeze the beef stew once it’s fully cooled. Place the stew in an airtight container and keep it in the freezer for up to three months. Before serving, defrost the soup in the fridge overnight.
• Reheat. Reheat the soup in a pot on the stove over medium heat, stirring regularly to prevent burning.

More Beef Recipes

• Homemade Beefaroni
• Crockpot Barbecue Beef
• Crockpot Corned Beef
• Shepherd’s Pie
• Hamburger and Potato Skillet
• Gluten-Free Meatloaf
• Bolognese Sauce