Wholesome Crockpot Beef Stew

Finding a comforting dinner that practically makes itself can feel impossible, especially during those busy weeks when you’re juggling work, family, and everything in between.

After all, who has time to stand over the stove for hours when there are homework assignments to check, laundry to fold, and a million other tasks demanding your attention? That’s where this hearty crockpot beef stew comes to the rescue.

It’s the kind of meal that lets you toss everything in the slow cooker in the morning and come home to a warm, filling dinner that tastes like you spent all day in the kitchen. Plus, it’s packed with vegetables and tender meat that even picky eaters will enjoy.

Why You’ll Love This Beef Stew

• Make-ahead friendly – Perfect for meal prep – this stew actually tastes even better the next day as the flavors continue to develop overnight in the fridge.
• Rich, deep flavor – The combination of red wine, beef stock, and fresh herbs creates a savory broth that’s perfect for soaking up with crusty bread.
• One-pot convenience – Despite the ingredient list, everything cooks together in your crockpot, meaning less cleanup and dishes to wash afterward.
• Complete meal – With protein from the beef, vegetables like carrots and peas, and hearty potatoes, you’ve got your entire dinner covered in one pot.
• Freezer-friendly – Make a big batch and freeze portions for later – this stew reheats beautifully for those busy weeknights when you need a quick meal.

What Type of Beef Should I Use?

For a hearty beef stew, you’ll want to look for meat specifically labeled as “stew meat” or chuck roast that you can cut into chunks yourself.

Chuck roast is ideal because it comes from the shoulder area of the cow and has excellent marbling, which helps keep the meat tender during long cooking.

If you’re cutting your own, aim for 1½-inch cubes and trim away any large pieces of fat.

While you might be tempted to go for a leaner cut like sirloin, those actually won’t break down as nicely during the slow cooking process and can end up tough.

Just remember – the key to getting that melt-in-your-mouth texture is choosing a well-marbled cut that can stand up to hours of cooking.

Ingredient Substitutions

For the stew meat, you can use chuck roast, bottom round, or even portobello mushrooms for a vegetarian option. Adjust cooking time accordingly, as mushrooms will cook faster than beef.

The wine can be replaced with additional beef stock or grape juice for an alcohol-free version, though this will alter the flavor profile slightly.

For a gluten-free alternative, replace the all-purpose flour with cornstarch or arrowroot powder, using about half the amount called for in the recipe. These substitutions maintain the dish’s hearty texture and rich flavor while accommodating various dietary needs.

When using mushrooms or omitting wine, consider adding extra herbs or a splash of balsamic vinegar to enhance the depth of flavor.

How to Know When the Beef Stew is Done

The most reliable way to check if your beef stew is ready is to test the meat – it should be tender enough to easily break apart with a fork, which typically takes 8-10 hours on low or 5-6 hours on high in the crockpot.

The vegetables should be soft but not mushy when pierced with a fork, and the potatoes should be easily cut through.

The broth should be rich and slightly thickened, coating the back of a spoon when you dip it in.

If you’re still not sure, take a piece of beef out and try to cut it with the side of your fork – if it takes effort to cut through, let it cook for another 30–60 minutes.

What to Serve With Beef Stew?

This hearty beef stew is practically a meal on its own, but a few simple sides can make it even better!

• A crusty loaf of French bread or warm dinner rolls are perfect for soaking up all that rich gravy.
• If you’re in the mood for something green, try a simple mixed salad with a light vinaigrette dressing to balance out the stew’s richness.
• Some people also love serving beef stew over a scoop of buttery mashed potatoes or egg noodles – it might seem like carb overload with the potatoes already in the stew, but trust me, it works!
• For a really cozy meal, you could also add some roasted Brussels sprouts or steamed green beans on the side.

Storage Instructions

This hearty beef stew keeps really well, making it perfect for meal prep or leftovers.

• Fridge: Store any remaining stew in an airtight container in the fridge for up to 4 days – the flavors actually get even better after a day or two as everything melds together.
• Freezer: For longer storage, you can freeze portions in freezer-safe containers for up to 3 months, though you might notice the potatoes become a bit softer after thawing.
• Reheating: When reheating, warm it gently on the stovetop or in the microwave, adding a splash of beef broth if needed to thin it out.

Preparation Time	20-30 minutes
Cooking Time	210-240 minutes
Total Time	230-270 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 180-200 g
• Fat: 120-140 g
• Carbohydrates: 200-220 g

Ingredients

• 2 ½ pounds of stew meat
• ½ teaspoon each of black pepper, garlic salt, and celery salt
• 1/4 cup flour
• 3-6 tablespoons olive oil
• 3 tablespoons chilled butter (split)
• 2 cups chopped yellow onions
• 4 minced garlic cloves
• 1 cup cabernet sauvignon or merlot wine
• 4 cups beef stock
• 2 beef bouillon cubes
• 2 tablespoons worcestershire sauce
• 3 tablespoons tomato concentrate
• 5 medium carrots, chopped into 1-inch pieces
• 1 pound baby yukon gold potatoes, halved or quartered
• 2 bay leaves
• 1 rosemary sprig
• 1 cup frozen peas
• 1/4 cup cold water mixed with 3 tablespoons corn starch (optional)
• 2-3 drops gravy master (optional for a deeper color)

Step 1: Prepare and Season the Meat

Begin by cutting the meat into 1-inch cubes, discarding any large pieces of fat, though leaving marbled fat in place is fine.

Season the beef cubes generously with black pepper, garlic salt, and celery salt, tossing to ensure even coating.

Sprinkle flour over the seasoned meat and toss again to distribute evenly.

Step 2: Sear the Meat

Heat 3 tablespoons of olive oil in a large skillet over medium-high heat.

Add the beef cubes in batches to avoid overcrowding the pan, giving each batch ample space.

Brown each side of the cubes for about 45 seconds, adding more oil if necessary.

Once browned, transfer the meat to the slow cooker to begin forming the base of your stew.

Step 3: Sauté the Onions and Deglaze the Pan

Reduce the skillet heat to medium and melt 1 tablespoon of butter.

Add chopped onions and cook for about 5 minutes until they are soft and translucent.

Stir in the garlic and cook for an additional minute until fragrant.

Add a splash of wine to the pan and use a silicone spatula to deglaze, loosening flavorful brown bits stuck to the skillet.

Transfer the onion and garlic mixture to the slow cooker, ensuring all flavor agents are scraped in.

Step 4: Cook the Stew

Into the slow cooker, add all remaining ingredients except the peas, cornstarch mixture, and 2 tablespoons of cold butter.

Stir to combine.

Cover and cook the stew on low for 7½ to 8 hours, or on high for 3½ to 4 hours, until the vegetables are softened and potatoes are fork-tender.

Step 5: Add Final Ingredients and Thicken

In the last 15 minutes of cooking, add the peas to the slow cooker.

Remove any bay leaves and the rosemary stem from the stew.

For a thicker stew, optionally combine ¼ cup cold water with 3 tablespoons of cornstarch to make a slurry.

Slowly add this to the stew while stirring, allowing it to thicken upon standing.

Step 6: Finish and Serve

Turn off the heat once the stew has reached the desired consistency.

Swirl in 2 tablespoons of cold butter to achieve a smooth and velvety finish, a technique known as “Monter au Beurre.” Optionally, add 3 drops of Gravy Master for a richer color.

Serve the stew hot and enjoy the hearty, flavorful meal.