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–+ servings
Crockpot beef stew over mashed potatoes in a white bowl.

Crockpot Beef Stew (Easy Slow Cooker Recipe)

Alexandra Horan
Our crockpot beef stew is loaded with tender beef, hearty vegetables, and a rich, savory broth. It's easy comfort food that the whole family will love.
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Prep Time 20 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 50 minutes
Course Entree
Cuisine American
Servings 8
Calories 497 kcal

Equipment

  • slow cooker

Ingredients
  

  • 2 ½ lbs. chuck roast - cut into one-inch cubes
  • ¾ cup all-purpose flour
  • 2 teaspoon table salt
  • ½ teaspoon pepper
  • 2 tablespoon olive oil
  • 3 cups beef broth
  • 2 tbs unsalted butter
  • 1 cup red wine
  • 3 ounces tomato paste
  • 1 tablespoon worcestershire sauce
  • 2 tsp. fresh thyme
  • 1 ½ lbs. red bliss potatoes -cut into once cubes
  • 3 cups mushrooms - cut in half or quartered, depending on their size.
  • 2 cups carrots -cut into chunks or diced
  • 2 cups sweet onion -diced
  • 2 cups frozen peas -or fresh
  • table salt -to taste
  • black pepper -to taste

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Instructions
 

  • Add the cut potatoes, carrots, and mushrooms to the slow cooker.
  • Add the all-purpose flour, table salt, and black pepper to a shallow bowl. Whisk to combine,
  • Add the beef cubes to the flour mixture and toss to coat the cubes.
  • Add the olive oil to a large skillet over medium high heat.
  • Add the meat to the pan and sear it on all sides (about 3-4 minutes).
  • Add the red wine to deglaze the pan. Scrape the bottom of the pan to get all the tasty brown bits to release from the pan.
  • Pour the beef and any liquid from the pan into the slow cooker.
  • Add the butter to the same pan. When the pan is hot, add the chopped onions. Sauté for 2 minutes, then add the mixture to the slow cooker.
  • Add the beef broth, tomato paste, fresh thyme, and Worcestershire sauce to the slow cooker and mix gently.
  • Set the slow cooker to the low setting and cook for 7 to 8 hours, until the beef and potatoes are fork tender.
  • With 15 minutes remaining, add the frozen peas to the mixture. Cover with the lid on and cook for an additional 15 minutes.
  • If the sauce is thin, add two tablespoons of butter to a saute pan and when the butter is melted, mix in two tablespoons of flour. Stir to combine and cook over medium heat for 2 minutes. This is a roux that will thicken the gravy.
    Add the liquid from the slow cooker to the roux and whisk until well combined. Heat until the sauce is thickened, then add it back to the slow cooker and stir to combine.
    If the sauce is too thick, add water or beef broth to thin it out.
  • Serve with mashed potatoes, noodles, or the grain of your choice and garnish with chopped parsley.

Notes

Can I make changes to the recipe?
Absolutely. We used a chuck roast and cut it into cubes, but you can buy precut stew meat if you prefer, or any beef roast. But a chuck roast is the best choice for tenderness and flavor after slow cooking.
We used a dry red wine to make the recipe, but you can use a dry white wine, or omit the wine if you prefer a non-alcoholic version.
For a hearty stew, add chopped parsnips, turnips, or any of your favorite root vegetables. You can also add green beans, corn, lima beans, or bitter greens to our slow cooker beef stew.
Make the recipe with vegetables you enjoy eating. Feel free to leave out any you’re not fond of and add your favorites.
Recipe Variations
  • Guinness Beef Stew: Substitute Guinness stout beer for the red wine to achieve an Irish-inspired flavor.
  • Southwestern Twist: Toss in corn, black beans, and chili powder. Serve with warm tortillas or tortilla chips.
  • Southern Twist: Substitute sweet potatoes for potatoes. Add succotash and collard greens to the mixture.
 
Serving Suggestions
 
Can I use corn starch to thicken the gravy?
Yes, you can. Stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) during the last 30 minutes of cooking for a thicker, gravy-like consistency.
Can I cook this on high instead of low?
Yes, you can, but I don't recommend it. Low and slow (7-8 hours) gives you melt-in-your-mouth beef. On high, you'll need about 4-5 hours, but the meat won't be as tender.
Can I prep this the night before?
You sure can! Brown the beef, chop your vegetables, and store everything in the fridge overnight. In the morning, dump all the ingredients into the crockpot and set it to cook.
Should I peel the potatoes?
That’s personal preference. I prefer to leave the skins on for a rustic flavor and added nutrients, but peeled works just fine too.
Can I make this recipe gluten-free?
Yes, you can substitute gluten-free flour for any flour in the recipe.  Check to make sure your Worcestershire sauce is gluten-free.

Nutrition

Calories: 497kcalCarbohydrates: 39gProtein: 35gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 98mgSodium: 1140mgPotassium: 1454mgFiber: 6gSugar: 9gVitamin A: 5873IUVitamin C: 31mgCalcium: 85mgIron: 6mg
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