Hearty Fall Crockpot Beef Stew

Hearty Fall Crockpot Beef Stew

This hearty fall crockpot beef stew is the ultimate cozy evening meal -- tender beef slow-cooked with vegetables, red wine, and savory herbs in a rich, flavorful broth. Just toss everything in the crockpot in the morning and come home to a warming dinner that is ready to serve.

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Prep Time 15

Cook Time 8

Total Time 8 15

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 385

Ingredients Equipment Method Notes

Ingredients

2 lbs beef stew meat cut into 1-inch cubes, well-marbled for best tenderness
4 cups chopped vegetables carrots, potatoes, and celery cut into similar bite-sized pieces
1 yellow onion roughly chopped
4 garlic cloves minced
4 cups beef broth low-sodium recommended
1 cup dry red wine cabernet sauvignon or merlot recommended
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary or fresh rosemary for a more aromatic result
salt and pepper to taste
2 tbsp cornstarch optional, for thickening the broth
2 tbsp cold water optional, mixed with cornstarch to make slurry

Equipment

6-quart crockpot / slow cooker
Skillet (optional for searing)
Small bowl for cornstarch slurry

Method

Optional but recommended: Sear the beef stew meat in a hot skillet with a little oil for 2 to 3 minutes per side until browned. This adds significant depth of flavor to the broth.
Place the beef stew meat into the bottom of the 6-quart crockpot. Make sure pieces are cut into roughly 1-inch cubes for even cooking.
Add the chopped carrots, potatoes, celery, and onion on top of the beef. Stir gently to combine.
Pour in the 4 cups of beef broth and 1 cup of dry red wine.
Add the tomato paste, dried thyme, rosemary, and salt and pepper to taste. Stir everything together until the tomato paste is fully dissolved and evenly distributed.
Cover the crockpot and cook on LOW for 8 hours or on HIGH for 4 hours. If you are home, give the stew a gentle stir halfway through cooking.
After cooking, check that the beef is tender and falls apart with gentle fork pressure. If not fully tender, cover and cook for an additional 30 to 60 minutes.
For a thicker stew, whisk 2 tbsp cornstarch with 2 tbsp cold water until smooth. Stir into the stew during the last 30 minutes of cooking and leave the lid slightly ajar.
Taste and adjust salt and pepper before serving. Serve hot with crusty bread, over egg noodles or mashed potatoes, and topped with fresh parsley if desired.

Notes

Always cook on LOW for the most tender, fall-apart beef. Searing the beef before slow cooking is optional but strongly recommended. For a wine-free version, replace the red wine with an additional cup of beef broth plus 1 tbsp Worcestershire sauce and 1 tbsp balsamic vinegar. Always mix cornstarch with cold water before adding to the stew to prevent lumps. Leftovers taste better the next day and keep in the refrigerator for up to 4 days or in the freezer for up to 3 months.