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Crock Pot Beef Stew: Hearty beef stew simmering in a slow cooker.

Ultimate Comfort Beef Stew

Avatar photoAmelia Chen-Morrison
This Crock Pot Beef Stew is the epitome of comfort food, perfect for busy weeknights or lazy weekends. The long, slow cooking process tenderizes the beef to melt-in-your-mouth perfection and allows the flavors to meld together beautifully, creating a hearty and flavorful meal with minimal effort.
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Prep Time 25 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 55 minutes
Course Main Course
Cuisine American
Servings 6
Calories 450 kcal

Equipment

  • Crock Pot or Slow Cooker
  • Large skillet
  • Measuring cups and spoons
  • Cutting board
  • Knife
  • Paper towels
  • Spatula or wooden spoon
  • Small Bowl (for cornstarch slurry, if using)
  • Whisk (for cornstarch slurry, if using)
  • Ladle (for serving)

Ingredients
  

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 1 large onion, chopped
  • 3 carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 4 cloves garlic, minced
  • 4 medium potatoes, peeled and cubed
  • 4 cups beef broth
  • 1 cup dry red wine optional
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 cup frozen peas
  • 2 tablespoons cornstarch optional
  • 2 tablespoons cold water optional
  • Fresh parsley or sour cream for garnish optional

Instructions
 

  • Pat the beef cubes dry with paper towels.
  • Heat olive oil in a large skillet over medium-high heat.
  • Sear the beef in batches, browning on all sides. Do not overcrowd the pan.
  • Sprinkle the flour over the seared beef in the skillet and toss to coat.
  • Cook for 1-2 minutes, stirring constantly, until the flour is lightly browned.
  • Transfer the seared beef and flour mixture to your crock pot.
  • In the same skillet, add the chopped onion, carrots, and celery.
  • Sauté over medium heat until softened, about 5-7 minutes.
  • Add the minced garlic to the skillet and cook for another minute until fragrant.
  • If using red wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan.
  • Pour the sautéed vegetables and any wine reduction into the crock pot with the beef.
  • Add the beef broth, diced tomatoes, potatoes, thyme, rosemary, smoked paprika, and bay leaf to the crock pot.
  • Season with salt and pepper to taste.
  • Stir everything together to ensure the ingredients are well combined.
  • Cover the crock pot and cook on low for 7-8 hours, or on high for 3-4 hours. The beef should be fork-tender and the vegetables should be soft.
  • During the last 30 minutes of cooking, stir in the frozen peas.
  • If you prefer a thicker stew, whisk together the cornstarch and cold water in a small bowl to form a slurry.
  • Stir the slurry into the crock pot during the last 15 minutes of cooking.
  • Before serving, remove the bay leaf.
  • Serve hot, garnished with fresh parsley or a dollop of sour cream, if desired. Serve with crusty bread for dipping.

Notes

For a richer flavor, use bone-in beef chuck. Browning the beef is crucial for developing a deep, savory flavor. If you don't have red wine, you can substitute with beef broth or a tablespoon of balsamic vinegar. To store leftovers, let the stew cool completely and store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw completely before reheating. For added depth of flavor, add a tablespoon of Worcestershire sauce during the last hour of cooking.