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This hearty Crockpot Beef Stew recipe is loaded with carrots, celery, potatoes, and juicy pieces of beef in a rich red wine-tomato broth. A comforting dinner to enjoy all winter long, and it’s so easy when it simmers in your slow cooker.
Why You’ll Love This Easy Crock Pot Beef Stew
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Slow cooker
- Dietary Info: Gluten-free, Dairy-free, Nut-free, Egg-free
- Skill Level: Easy
When the weather gets colder, it’s time for soups and stews. And in my book, the best meals are ones that are big on flavor and low on time and energy. This crockpot recipe for hearty beef stew certainly fits the bill! Here are a few reasons why:
- Hearty and savory. This crock pot beef stew is bursting with veggies, tender pieces of beef, and herby flavors from a savory broth. Perfect for those chilly winter days!
- Easy to make. You’ll just need to sear the meat then dump everything into the crock pot and let it do the rest! Perfect for lazy weekends and busy weekdays.
- Leftovers are equally wonderful. This crock pot beef stew also happens to be a great make-ahead recipe. It also freezes well if you’re planning ahead or end up with leftovers. So add this recipe to your weeknight rotation this winter, and you won’t be disappointed!
This was lovely. I have never added red wine before. Tastes great! – Margaret
Looking for another hearty beef recipe? Check out my beef chili too!
Slow Cooker Beef Stew Ingredients
The ingredients for this crockpot stew add rich, deep flavors with pops of sweetness. The result is a colorful bowl that’s full of tender and juicy beef with fresh veggies and a savory broth. Scroll down to the recipe card for measurements.
- 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. Or for an alcohol-free version, substitute the wine with more broth.
- Tomato paste. This adds a nice umami note to the broth.
- 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.
- 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 Crockpot Beef Stew
The steps to make this rich and savory crockpot stew are straightforward. Here’s an overview of how to do it. See the recipe card below for more detailed instructions.
- Sear the meat. Heat the oil over medium-high heat then cook the stew meat in batches, searing until all sides are browned and crisp. Transfer to the crockpot and drain the fat from the pan.
- Deglaze and make the slurry. Add the red wine, tomato paste, and soy sauce to the skillet, stirring up any browned bits on the bottom. Cook for 3 minutes. Combine the broth and cornstarch in a separate bowl then pour into the wine mixture. Cook for 2 minutes then transfer to the crockpot.
- Add the remaining ingredients. Add the potatoes, veggies, herbs, and seasonings to the slow cooker. Stir to combine.
- Cook. Cover and cook on high for 3 to 4 hours, until the meat is tender. Serve and enjoy!
What Size Crockpot Do I Need?
A super-basic 4-quart slow cooker will work just fine for this recipe. However, if you want to have more features like a timer to switch it to a Keep Warm setting after the cooking time is done, you can get a larger 6-quart programmable crockpot.
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.
- If you’d like to add more vegetables, choose other hearty 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 & 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.
Serving Suggestions
Since this crock pot beef stew is such an easy hands-off recipe, you’ll have time to make some tasty side dishes to serve with it. Here are some of my favorite dishes to make while the beef stew is cooking in the slow cooker:
Crockpot Beef Stew
Ingredients
- 1 tablespoon olive oil
- 1- 1 ½ pounds stew meat
- ½ cup red wine
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce or tamari (gluten free, if needed)
- 2 cups chicken broth
- 1 ½ tablespoons cornstarch
- 2 cups peeled and cubed potatoes
- 1 cup sliced carrots
- 1 cup chopped celery
- ½ cup chopped onion
- 2 large garlic cloves, minced
- 1 sprig rosemary
- 1 ½ teaspoons fresh thyme leaves, removed from stems
- ½ teaspoon salt
- ¼ teaspoon pepper
- Parsley for garnish
Instructions
- In a medium sized pan, heat the olive oil over medium high heat. Add the stew meat and cook until browned on each side. Drain the fat from the pan and place browned meat into crockpot.
- Add the red wine, tomato paste, and soy sauce to the pan, stirring to release leftover browned bits of stew meat. Cook for 3 minutes.
- Whisk together the chicken broth and cornstarch in a separate bowl and then add it to the red wine slurry. Cook for an additional 2 minutes. Pour the contents of the pan into the crockpot.
- Add the potatoes, carrots, celery, onion, garlic, rosemary sprig, fresh thyme, salt, and pepper to the crockpot. Gently stir.
- Cover the crockpot and cook on High for 3-4 hours or Low for 6-8 hours.
- Serve warm topped with fresh parsley.
Did you make this?
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This was lovely. I have never added red wine before. Tastes great!
It does add a nice depth of flavor!