This comforting, traditional easy slow cooker beef stew recipe combines tender beef with hearty root vegetables in a rich red wine gravy. The perfect crockpot dinner for chilly winter evenings!
Peel the garlic and onions and scrub the potatoes and carrots.If you're using larger vegetables, cut the carrots down into 1 ½-inch batons, the potatoes into even-sized 1-inch pieces, and the onion into thick wedges.
Chop the beef into 1-inch cubes, removing any excess fat.
Step 2: Par-Cook the Meat and Vegetables
Heat the oil in a large skillet over medium high heat, then season the beef with salt and pepper and place it in a single layer, with space in between, to brown and form a deep, dark crust (1-2 minutes per side) on every side.Make sure not to overcrowd the pan. Otherwise, the beef will steam rather than brown.
Remove the meat chunks from the pan and add the onion and garlic, reducing the heat to medium.
Deglaze the pan with a splash of broth or red wine, using a wooden spoon to scrape up all the brown bits from the bottom. Then leave the onions and garlic to cook until softened (about 5 minutes) before adding the tomato paste, stirring well, and cooking for a further minute.
Toss the beef in the flour and add it back to the pan, stirring well until the flour dissolves.
Step 3: Transfer Everything to the Slow Cooker
Transfer the pan contents, beef broth, wine, thyme, rosemary, bay leaves, and Worcestershire sauce to the slow cooker and mix well.
Add the lid and then cook the beef stew in the crockpot for 4 hours on HIGH, adding the carrots and potatoes halfway OR 7-8 hours on LOW, adding the vegetables midway.If you add all the vegetables right at the beginning, they will be very tender/mushy.
Before serving, remove the bay leaves and rosemary stem from the slow cooker and mix in the cold butter for a smooth and velvety finish. Serve it up, garnished with fresh parsley, and enjoy!
Storage Instructions
Store: Allow the stew to cool, and store leftovers in an airtight container in the fridge for up to 4 days.Reheat: Reheat it gently on the stovetop over low heat or in the microwave for 2 minutes, then in 20-second increments until heated through. If needed, add an extra splash of beef broth.Freeze: Allow it to cool, then transfer it to a freezer-safe airtight container (with headspace) or Ziplock bag/s and freeze for up to 3 months. Allow it to thaw overnight in the refrigerator before reheating.
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Notes
Brown the meat: It makes a massive difference in building deep, rich flavor.
Deglaze the pan: You don’t want to miss out on all the flavor caught up in the brown bits stuck to the bottom of the pan.
Avoid peeking: Every time you lift the lid, you add 10-15 minutes of cooking time.
Don’t overfill the crockpot: Most crock pots work best when only filled halfway (or up to 2/3 maximum).
Tweak the flavors: Give it a taste and adjust any elements before serving. I.e., more salt (or soy sauce) for saltiness, Worcestershire or vinegar/lemon juice for tang and brightness, a pinch of sugar (or honey) for a touch of sweetness, etc.
If it’s "greasy": You can skim the grease from the top before serving. However, even better, if you’ve made enough for leftovers, the fat will solidify on top of the stew while it chills, making it easy to remove before reheating.
What else can I add?
Dried mushrooms: Like porcini or shiitake, add tons of umami depth for complex flavor. Rehydrate a handful of the mushrooms in some warm beef broth, then finely chop them and throw everything (mushrooms and liquid) into the stew.
Other vegetables: There are plenty to choose from:
Celery,
Parsnips (treated like carrots),
Winter squash,
Turnip,
Swede,
Green beans,
Frozen peas (added right at the end).
Hearty greens: Like kale, chard, or collard greens - for extra nutrients. Add them towards the end, so they don't soften too much.
Beans: For a heartier, more protein-dense crock pot beef stew, add a can or two of white beans/pinto beans.
Caramelized onions: Replace just some of the pearl onions with caramelized onions for an extra rich and luxurious flavor.
An acid: A splash of apple cider vinegar, balsamic vinegar, or lemon juice right before serving can help brighten the stew beef with potatoes.
Other herbs: Instead of individual herbs, use a blend like Herbs de Provence.
Smoked paprika: for a subtle smoky flavor.
Check the blog post for more tips, serving recommendations, and answers to top FAQs!