Crockpot Beef Stew

There is nothing quite like a warm bowl of Crockpot Beef Stew on a chilly Midwestern evening. I remember my grandma stirring a big pot of stew on her old wood stove, letting the rich aroma of browned beef and root vegetables fill the whole farmhouse. Every Sunday, we would gather around her worn kitchen table, and that stew was always the star of the show. It was not just dinner, it was a warm hug after a long week.

I have carried that same comforting tradition into my own home, tweaking it over the years to make it easier for busy families. Now, I am passing this foolproof method down to you. Your kitchen is about to smell amazing.

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Why Crockpot Beef Stew Belongs in Your Recipe Box

Growing up in the Midwest, hearty dinners were a staple, and this slow cooked miracle captures that exact nostalgia. It takes the classic American dinner and makes it entirely stress free for the modern home cook.

• Uses simple, accessible ingredients you likely have in your pantry right now
• Requires minimal hands on time, perfect for busy workdays or lazy Sundays
• Delivers incredibly tender, melt in your mouth chuck roast every single time
• Makes a massive batch, easily feeding a family of four for two nights
• Adapts easily if you prefer to skip the red wine and use extra broth instead

Ingredient Spotlight

Let us talk about what goes into making this stew so special. In my kitchen, I prefer sticking to the basics that let the natural flavors shine through beautifully.

• 3 lb chuck roast: I always choose a good chuck roast over pre cut stew meat because it yields the most tender, flavorful results after cooking low and slow.
• 1/2 cup flour: This is the secret to a naturally thick, rich gravy that coats every single vegetable perfectly without needing a last minute slurry.
• 1 cup Cabernet Sauvignon red wine: In my kitchen, I prefer using a decent red wine to deglaze the pan, which adds an unbelievable depth of flavor to the broth.
• 2 lb Yukon gold potatoes: I always choose Yukon golds because they hold their shape beautifully in the crockpot without turning to mush.
• 6 oz tomato paste: A little bit of tomato paste goes a long way to give the stew that classic, rich American home cooked color and slight tanginess.

How to Make Crockpot Beef Stew

• Step 1. Betty always starts by prepping the veggies by chopping the onion, celery, and carrots into larger bite size pieces so they do not overcook in the crockpot.
• Step 2. Cut your chuck roast into large cubes, season with salt, pepper, and garlic powder, then toss them in flour until well coated.
• Step 3. I have learned that browning the meat in batches with butter over medium high heat is non negotiable for building a deep, savory flavor base.
• Step 4. After removing the meat, pour the red wine into the hot skillet and scrape up all those delicious browned bits from the bottom.
• Step 5. Place the browned meat into a sprayed crockpot, pour the wine mixture over the top, and add your chopped celery, carrots, onion, and potatoes.
• Step 6. Through trial and error, I learned to season the veggies with salt, pepper, onion powder, garlic powder, and paprika right in the crockpot.
• Step 7. Stir in the minced garlic, tomato paste, Worcestershire sauce, and beef broth, keeping the meat submerged, then tuck the bay leaves near the top for easy removal.
• Step 8. The key I discovered is cooking this on low for 8 to 10 hours, ensuring that chuck roast gets incredibly tender.
• Step 9. Once the meat is fork tender, stir in the frozen peas and let them warm through for about 15 to 20 minutes before serving.

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Making the Most of Leftovers

I typically store any leftover stew in a large, airtight glass container right on the refrigerator shelf. It stays fresh and tastes even better the next day as the flavors continue to meld, lasting easily for up to four days.

Betty’s freezing method works well because this recipe makes such a large batch, just portion it into freezer safe bags, lay them flat, and they will keep nicely for up to three months. For the best texture, I reheat by gently warming individual bowls on the stovetop over low heat rather than blasting it in the microwave.

Complete Your Meal

• Warm crusty bread is a must for soaking up the rich broth, and my perfect parmesan garlic bread recipe is always a family favorite.
• A simple side salad with a tangy vinaigrette cuts through the hearty richness, like this apple walnut cranberry salad with homemade maple dressing.
• If you want more roasted vegetables on the side, these maple glazed carrots and brussels sprouts pair beautifully with the savory stew.
• If you love this slow cooker method, you should also try my crockpot mississippi pot roast for another easy beef dinner.

FAQs

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Crockpot Beef Stew

This Crockpot Beef Stew recipe is fairly easy to make and so good. Beef stew is the ultimate comfort food and is perfect for all of the colder days.

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Prep Time 30 minutes mins

Cook Time 10 hours hrs

0 minutes mins

Total Time 10 hours hrs 30 minutes mins

Servings: 10 people

Course: Dinner, Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 3 lb chuck roast, cut into cubes
• Salt, pepper, garlic powder For seasoning meat
• 1/2 cup flour
• 4 tbsp butter
• 1 cup Cabernet Sauvignon red wine
• 1 1/2 cups celery, chopped
• 2 cups carrots, chopped into larger bite size pieces
• 1 onion, chopped
• 2 lb Yukon gold potatoes, chopped into larger bite size pieces
• 1/2 tsp salt
• 1 tsp each pepper, onion powder, garlic powder, paprika
• 1 tbsp minced garlic
• 6 oz tomato paste
• 2 tbsp Worcestershire sauce
• 3 cups beef broth
• 2 bay leaves
• 1 1/2 cups frozen peas

Equipment

• Large crockpot
• large skillet
• Large container
• Cooking spray

Method

 

1. Start by prepping all the veggies. Chop the onion, 1 1/2 cups of celery, and 2 heaping cups of carrots into larger bite size pieces. Scrub 2 lbs of Yukon gold potatoes and chop them into larger bite size pieces. Set all the vegetables aside.
2. Cut the roast into large cubes and season with salt, pepper, and garlic powder. Add 1/2 cup of flour to a large container and toss the meat in the flour.
3. Heat a large skillet over medium high heat. Add two tbsp of butter. Once melted, add half of the meat and cook just until browned on all sides. Remove the meat and add two more tbsp of butter. Brown the rest of the meat.
4. Remove the meat from the skillet and add 1 cup of red wine. Scrape all the browned bits from the skillet and turn the heat off.
5. Spray a large crockpot with cooking spray and add the meat. Pour the red wine over the meat. Add the chopped celery, carrots, and onion. Add the potatoes and season with salt, pepper, onion powder, garlic powder, and paprika.
6. Add 1 tbsp of minced garlic, 6 oz of tomato paste, 2 tbsp of Worcestershire sauce, and 3 cups of beef broth. Stir as best as you can while keeping the meat submerged. Top with bay leaves.
7. Cook on low for 8 to 10 hours. If using stew meat, shoot for 9 to 10 hours so it gets tender.
8. Once the meat is tender, add 1 1/2 cups of frozen peas and let them cook in the crockpot for about 15 to 20 minutes. Serve in bowls and enjoy.

Notes

If you do not want to use red wine, swap it with one more cup of beef broth. Be sure to keep the bay leaves on top of the stew, so they are easy to remove before serving.