Crockpot Beef Stew Recipe

I recently made this Crockpot Beef Stew With Wine featuring tender beef, red wine, carrots, potatoes, and garlic, all simmered in low-sodium beef broth with tomato paste, rosemary, and thyme. I was pleasantly surprised at how just 10 minutes of prep yielded such a rich, savory dish bursting with inviting flavors.

I love how this Crockpot Beef Stew recipe surprises me every time I make it. In only 10 minutes of prep, you’ll be ready to have a meal that features 2 lbs of beef stew meat tossed in salt, pepper and a bit of flour, then steeped in 4 cups of low-sodium beef broth and a splash of red wine for that extra depth.

I always throw in a chopped yellow onion, carrots, potatoes, celery and minced garlic to add loads of flavor. A little Worcestershire sauce, dried rosemary, thyme, a bay leaf and tomato paste brings everything together perfectly.

I know there are tons of crockpot recipes out there but this one is a simple twist on a basic beef stew that never fails. It is truly a hearty dish that keeps me coming back for more, even if I’m not always in the mood for a fancy dinner.

Why I Like this Recipe

I like this recipe because it’s super easy to prep even though it cooks for hours. I dont have to spend all day chopping or stirring and the beef gets so tender it’s really worth the wait.

I also love how all the flavors mix together. The beef, veggies, and even that splash of red wine (if I choose to use it) create this rich, comforting taste that makes me feel really cozy.

Another reason I like it is because its flexible. I can experiment a little with the ingredients like adding the frozen peas at the end or skipping the red wine, but i still end up with a hearty meal that reminds me of home cooking.

Lastly, this recipe is perfect for busy days. Even if i mess up a little with the measurements or forget something small, it always turns out pretty darn delicious and that makes it one of my favorites.

Ingredients

• Beef stew meat: Packed with protein, gives a hearty, rich flavor and satisfying chew.
• Carrots: Offer natural sweetness and fiber while adding vibrant color and essential vitamins.
• Potatoes: A great source of carbohydrates, they help bulk up your stew and provide energy.
• Yellow Onion: Brings aromatic flavor and a hint of sweetness, plus some useful fiber.
• Celery: Crunchy and fresh, its vitamins and low-calorie profile balances the heavier ingredients.
• Garlic: Small but mighty, it boosts flavor and is believed to have health benefits.

Ingredient Quantities

• 2 lbs beef stew meat, cut into 1-inch chunks
• Salt and pepper to taste
• 1/4 cup all-purpose flour
• 4 cups low-sodium beef broth
• 1/2 cup red wine (optional but adds flavor)
• 1 medium yellow onion, roughly chopped
• 4 carrots, peeled and cut into 1-inch pieces
• 3 medium russet potatoes, peeled and cut into chunks
• 3 celery stalks, cut into 1-inch pieces
• 3 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp tomato paste
• 1 cup frozen peas (optional, stir in near the end)

How to Make this

1. Start by seasoning your beef with salt and pepper, then lightly toss the meat in the all-purpose flour until it’s evenly coated.

2. If you have time, brown the beef in a hot skillet with a little oil for extra flavor. This step isn’t required, but it really adds a nice richness.

3. In your crockpot, add the roughly chopped onion, peeled and cut carrots, chopped russet potatoes, and cut celery.

4. Place the beef on top of the veggies and then sprinkle the minced garlic over everything.

5. Add the Worcestershire sauce, dried rosemary, dried thyme, and the bay leaf to your pot.

6. Stir in the tomato paste so that it all gets really mixed together.

7. Pour in the beef broth and red wine (if you’re using it), making sure all the ingredients are covered in the liquid.

8. Cover the crockpot and cook on low for 7 to 8 hours or on high for 4 to 5 hours until the beef is fall-apart tender and the vegetables are soft.

9. If you wanna use the frozen peas, stir them in during the last 10 minutes of cooking.

10. Finally, taste it for salt and pepper, remove the bay leaf, and then serve your hearty stew hot with some crusty bread if you like.

Equipment Needed

1. Crockpot
2. Heavy skillet
3. Cutting board
4. Chef’s knife
5. Measuring cups and spoons
6. Vegetable peeler
7. Mixing bowl (for flour and seasoning)
8. Stirring spoon
9. Tongs (optional, for browning beef)

FAQ

Crockpot Beef Stew Recipe Substitutions and Variations

• If you don’t have beef stew meat, you might use boneless chuck roast cut in chunks or even lamb stew meat for a different flavor.
• If you’re out of all-purpose flour, try using cornstarch instead. Just remember to mix it with a bit of water first and use about half the amount called for.
• If red wine isn’t available, you can substitute with a splash of apple cider vinegar mixed with water or simply omit it completely.
• If russet potatoes aren’t on hand, you can use sweet potatoes for a sweeter twist, just bear in mind that they cook a bit faster.
• If low-sodium beef broth isn’t what you have, you might use bouillon cubes dissolved in hot water, but go light on the salt.

Pro Tips

1. Browning the meat is a must if you’ve got the extra time. It really adds a lot of flavor, so try not to skip that step even though it’s optional.

2. If you’re using red wine, don’t worry if you don’t have any on hand – a little extra beef broth works just as fine. Just keep in mind that the wine gives it a slightly richer taste.

3. Remember to stir in any frozen peas or softer veggies only during the last few minutes of cooking. This helps them keep their color and texture instead of turning all mushy.

4. Taste as you go and don’t be afraid to adjust the seasonings. Sometimes a little extra salt, pepper or even another pinch of herbs can really bring out the flavors in the stew.