I whipped up a Slow Cooker Beef Stew from pantry odds and ends and now I have a ridiculously rich, fork-tender pot that will make you rethink every restaurant stew.

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I’m obsessed with this Crock Pot beef because it’s sloppy-satisfying and scares zero dinner anxiety. I love how simple things turn into rich, meaty comfort that actually tastes like effort.

The chunks of beef stew meat soak up flavor so every bite is deep, chewy and messy in the best way. Potatoes hold onto the sauce but still keep texture.

And that smell when you open the lid makes me forget all my plans. No pretension here, just a slow, stupidly good Beef Stew Recipe that hits hard on flavor and begs seconds now.

I eat it way too often.

Ingredients

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Beef stew meat, it’s the hearty, chewy protein that makes it feel like dinner.
All-purpose flour, gives a little body and helps juices cling to meat.
Kosher salt, brings out the beefy goodness — simple and necessary.
Black pepper, a warm bite that stops things from tasting flat.
Olive or vegetable oil, helps browning and adds a subtle caramel touch.
Beef broth, the savory base that makes the whole pot cozy.
Dry red wine, adds depth and a tiny bit of acidity.
Tomato paste, concentrated tang and color, it’s quietly powerful.
Worcestershire sauce, umami boost that tastes a little meaty and complex.
Yellow onion, sweet and softens into background flavor.
Garlic, sharp and aromatic — you’ll smell it coming.
Carrots, sweet, tender, and they brighten the stew.
Yukon or russet potatoes, starchy comfort that soaks up the sauce.
Celery, mild crunch and that classic stew backbone flavor.
Bay leaves, subtle herbal note that disappears but matters.
Dried thyme, earthy, a little green and comforting.
Dried rosemary, piney punch that pairs well with beef.
Fresh parsley, bright finish if you want a fresh pop.
Cornstarch slurry, thickens the sauce into clingy, spoonable goodness.

Ingredient Quantities

2 to 2 1/2 pounds beef stew meat, cut into 1 to 1 1/2 inch pieces

1/4 cup all purpose flour, for dredging

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon black pepper, plus more to taste

2 tablespoons olive oil or vegetable oil (for browning, optional)

4 cups beef broth

1/2 cup dry red wine or an extra 1/2 cup beef broth

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 large yellow onion, chopped

3 cloves garlic, minced

4 medium carrots, peeled and cut into 1 inch pieces

3 medium Yukon Gold or russet potatoes, cut into 1 to 1 1/2 inch chunks

2 celery stalks, sliced

2 bay leaves

1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves

1 teaspoon dried rosemary, crushed, or 1 tablespoon fresh chopped

2 tablespoons chopped fresh parsley (optional)

2 tablespoons cornstarch mixed with 2 tablespoons cold water for thickening, optional

How to Make this

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1. Pat the beef dry, season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, then toss the pieces in 1/4 cup all purpose flour until lightly coated.

2. If you want deeper flavor, heat 2 tablespoons oil in a large skillet over medium high heat and brown the beef in batches, about 2 minutes per side; transfer to the slow cooker. If you skip browning, ok, stew will still be good.

3. Pour 4 cups beef broth into the crock pot, then add 1/2 cup dry red wine or an extra 1/2 cup beef broth, 2 tablespoons tomato paste, and 1 tablespoon Worcestershire sauce; stir to combine with any browned bits.

4. Add the browned or unbrowned beef back to the crock pot along with 1 large chopped yellow onion and 3 minced garlic cloves.

5. Toss in 4 medium carrots cut into 1 inch pieces, 3 medium potatoes cut into 1 to 1 1/2 inch chunks, and 2 sliced celery stalks.

6. Drop in 2 bay leaves, sprinkle 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves and 1 teaspoon dried crushed rosemary or 1 tablespoon fresh chopped rosemary over the top.

7. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until beef is fork tender and vegetables are cooked through. Taste and add more salt and pepper if needed.

8. If you want a thicker gravy, stir together 2 tablespoons cornstarch with 2 tablespoons cold water, then whisk into the stew during the last 15 minutes of cooking and let it bubble until thickened.

9. Remove bay leaves, stir in 2 tablespoons chopped fresh parsley if using, adjust seasoning one last time, and serve hot with crusty bread or over mashed potatoes.

Equipment Needed

1. Slow cooker or crock pot for the long simmering
2. Large skillet or frying pan for browning the beef (optional but nice)
3. Cutting board and a sharp chef’s knife for chopping veggies and meat
4. Mixing bowl or shallow dish for dredging the beef in flour
5. Measuring cups and spoons for broth, wine, tomato paste, salt, etc
6. Wooden spoon or heatproof spatula for stirring the stew
7. Tongs or a slotted spoon to move browned meat and stir without splashing
8. Small bowl and whisk or fork for mixing the cornstarch slurry
9. Peeler for carrots and a ladle for serving the finished stew

FAQ

Q: Can I skip browning the beef? A: Yes, you can skip browning to save time but browning adds a lot of flavor. If you skip it the stew will still be fine, just a bit less rich. If you do brown, use the 2 tablespoons oil and work in batches so the meat gets a good sear.

Q: Do I have to use wine? A: No. The 1/2 cup dry red wine gives depth, but you can substitute an extra 1/2 cup beef broth if you prefer or dont want alcohol. For a little acidity without wine try 1 teaspoon red wine vinegar mixed into the broth.

Q: My potatoes and carrots get mushy after long slow cooking. How do I prevent that? A: Add the potatoes and carrots in the last 1 to 2 hours of cooking on low, or the last 30 to 45 minutes on high. Root veggies cook faster than the beef at low temps, so late addition keeps them tender but not falling apart.

Q: How do I thicken the stew without making it gummy? A: For a glossy, not gummy finish, stir the 2 tablespoons cornstarch into 2 tablespoons cold water until smooth, then whisk it into the hot stew near the end of cooking and cook 10 to 15 minutes more. Another option is to mash a few potato chunks into the broth for natural thickening.

Q: Can I use different herbs or add more veggies? A: Absolutely. Swap thyme or rosemary for a pinch of sage or a teaspoon of dried oregano. Add mushrooms, parsnips, or turnips if you like. Just watch cooking times so everything finishes tender.

Q: How long does leftover stew keep and how should I reheat it? A: Cool quickly, store in the fridge up to 3 to 4 days or freeze for 2 to 3 months. Reheat gently on the stove over medium low heat until simmering, stir occasionally, and add a splash of broth if it seems too thick. Microwave works too but stir halfway through for even heating.

Crock Pot Beef Stew Recipe Substitutions and Variations

Beef stew meat: Use chuck roast cut into chunks, or for a different flavor try boneless short ribs. For a vegetarian swap use large cremini or portobello mushrooms or cubed seitan for similar texture.
1/4 cup all purpose flour (for dredging): Swap with 1/4 cup cornstarch for a gluten free option, or use gluten free 1-to-1 baking flour. If you want a crispier brown use potato starch instead.
1/2 cup dry red wine: Replace with 1/2 cup extra beef broth plus 1 tablespoon Worcestershire sauce, or use 1/4 cup balsamic vinegar plus 1/4 cup broth for acidity without alcohol.
2 tablespoons cornstarch mixed with 2 tablespoons cold water (for thickening): Stir 2 tablespoons all purpose flour into 1/4 cup cold water for a simple slurry, or mash one medium potato into the stew to thicken naturally. Arrowroot works too if you want a clear glossy finish.

Pro Tips

1. Brown the meat if you can, even quick and messy in batches. It takes extra time but adds a lot of flavor from the browned bits, and scraping those into the broth makes the whole stew richer. If you skip it, no big deal, just cook a bit longer.

2. Cut veggies roughly the same size but dont make them tiny. Big chunks hold up better during long cooking, so your potatoes and carrots wont turn to mush. If you want a few softer pieces for mashing into the gravy, reserve one potato and smash it near the end.

3. Taste and fix at the end. Slow cookers tend to mute seasoning, so always adjust salt, pepper and a splash of Worcestershire or vinegar at the end to brighten things up. A little acid wakes the flavors without making it sour.

4. Thicken smart: mix cornstarch with cold water and whisk into hot stew only at the very end, and let it bubble a few minutes. If it gets too thick, thin with a little hot broth. For extra body, mash a few chunks of potato into the sauce instead of using as much cornstarch.

Crock Pot Beef Stew Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I whipped up a Slow Cooker Beef Stew from pantry odds and ends and now I have a ridiculously rich, fork-tender pot that will make you rethink every restaurant stew.

Servings

servings

Calories

602

kcal

Equipment: 1. Slow cooker or crock pot for the long simmering
2. Large skillet or frying pan for browning the beef (optional but nice)
3. Cutting board and a sharp chef’s knife for chopping veggies and meat
4. Mixing bowl or shallow dish for dredging the beef in flour
5. Measuring cups and spoons for broth, wine, tomato paste, salt, etc
6. Wooden spoon or heatproof spatula for stirring the stew
7. Tongs or a slotted spoon to move browned meat and stir without splashing
8. Small bowl and whisk or fork for mixing the cornstarch slurry
9. Peeler for carrots and a ladle for serving the finished stew

Ingredients

2 to 2 1/2 pounds beef stew meat, cut into 1 to 1 1/2 inch pieces
1/4 cup all purpose flour, for dredging
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
2 tablespoons olive oil or vegetable oil (for browning, optional)
4 cups beef broth
1/2 cup dry red wine or an extra 1/2 cup beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 large yellow onion, chopped
3 cloves garlic, minced
4 medium carrots, peeled and cut into 1 inch pieces
3 medium Yukon Gold or russet potatoes, cut into 1 to 1 1/2 inch chunks
2 celery stalks, sliced
2 bay leaves
1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
1 teaspoon dried rosemary, crushed, or 1 tablespoon fresh chopped
2 tablespoons chopped fresh parsley (optional)
2 tablespoons cornstarch mixed with 2 tablespoons cold water for thickening, optional

Directions

Pat the beef dry, season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, then toss the pieces in 1/4 cup all purpose flour until lightly coated.
If you want deeper flavor, heat 2 tablespoons oil in a large skillet over medium high heat and brown the beef in batches, about 2 minutes per side; transfer to the slow cooker. If you skip browning, ok, stew will still be good.
Pour 4 cups beef broth into the crock pot, then add 1/2 cup dry red wine or an extra 1/2 cup beef broth, 2 tablespoons tomato paste, and 1 tablespoon Worcestershire sauce; stir to combine with any browned bits.
Add the browned or unbrowned beef back to the crock pot along with 1 large chopped yellow onion and 3 minced garlic cloves.
Toss in 4 medium carrots cut into 1 inch pieces, 3 medium potatoes cut into 1 to 1 1/2 inch chunks, and 2 sliced celery stalks.
Drop in 2 bay leaves, sprinkle 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves and 1 teaspoon dried crushed rosemary or 1 tablespoon fresh chopped rosemary over the top.
Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until beef is fork tender and vegetables are cooked through. Taste and add more salt and pepper if needed.
If you want a thicker gravy, stir together 2 tablespoons cornstarch with 2 tablespoons cold water, then whisk into the stew during the last 15 minutes of cooking and let it bubble until thickened.
Remove bay leaves, stir in 2 tablespoons chopped fresh parsley if using, adjust seasoning one last time, and serve hot with crusty bread or over mashed potatoes.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.