THE BEST CROCK POT BEEF STEW

Crock Pot Beef Stew made with tender chunks of beef, loads of vegetables and a simple mixture of broth and spices that yields the BEST, easiest beef stew ever!

Crock Pot Beef Stew is one of our favorite meals when it is cold outside. I could have soup or stew for dinner every night from November to March and be perfectly content. This recipe is a culmination of years of recipe testing to find the absolutely BEST Slow Cooker Beef Stew recipe. Since posting it, I’ve gotten numerous comments that support that statement- it really is the BEST! It’s also been featured on Today.com as one of the top Beef Stew recipes to try. Save this recipe- you won’t regret it!

Easy Crock Pot Beef Stew

A few years ago I began hunting down a really good beef stew recipe. I tried so many and none were quite right. Finally, I found one… only it wasn’t really for Beef Stew, it was for Beef Bourgignon which is a more complicated, richer version of a classic stew.

I altered the recipe and the result is an easy, delicious beef stew that’s made in a slow cooker. I listed two methods for preparing this stew. To really get a nice, full flavor, I like to take about 15 minutes and do some pre-cooking on the stove. It’s not necessary, but I prefer the flavor this way. Try both ways and see which one you like more.

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Crock Pot Beef Stew made with tender chunks of beef, loads of vegetables and a simple mixture of broth and spices that yields the BEST, easiest beef stew ever!

What do you serve with Beef Stew?

Beef Stew is a hearty one-pot meal that doesn’t need much else to complete the meal. My recipe has lots of vegetables and lean beef so it’s hearty and good for you. Even still, I love sopping up beef stew with a piece of Homemade French Bread! Want a bread recipe that’s faster to make? Try our Easy 30-Minute Dinner Rolls. Finish off the meal with Rocky Road Cheesecake or Snickerdoodle Cookies. Enjoy!

How long does it take to cook stew meat in a crock pot?

I use a 2-lb trimmed beef chuck roast when I make beef stew. I cut it into 1″-2″ chunks and it takes 9-10 hours on low heat, 7-8 hours on medium heat, or 6-7 hours on high heat. I prefer the low and slow method as it gives the flavors of the stew time to meld.

Tips on making the BEST Homemade Beef Stew:

The most time consuming part of making stew is chopping and dicing all the vegetables and meat. Even by splitting up these tasks and getting them done ahead of time, it’s helpful.
  • I almost always have prepared homemade mirepoix {carrots-onion-celery} sliced and frozen. This saves a huge amount of time, plus it’s so useful to have this mix on hand all winter long.
  •  Defrost the meat a few days before, then the night before, dice the meat into 1″-2″ chunks and sprinkle seasoned meat tenderizer as well as the 1/4 cup of flour on it. I just put it all in a large zip lock bag so that I can mix the flour up with the meat easily. (Meat tenderizer can be found on the spices/ seasonings aisle of the grocery store.)
  •  Another task you can do the night before is to scrub and cut up the potatoes. Starch is released from the potatoes when you cut them and it will cause them to darken, so make sure you submerge them in water to prevent this discoloration. I put them in a large tupperware, then just covered them with water.
You can also pre-measure out the seasonings so that you literally just have to combine it all prior to adding it to the crock pot and that’s it!

Best Beef Stew Recipe made with tender chunks of beef, potatoes, celery, carrots and an easy blend of seasonings. Slow Cooker directions for the best Crock Pot beef stew recipe.

Best Crock Pot Beef Stew Recipe

  • 4 TBSP olive oil
  • 2 tsp minced garlic
  • 2 lbs trimmed beef chuck, cut into 1-2-inch cubes
  • 1/4 cup of flour, tossed with meat to coat (OPTIONAL: add 1/2 tsp seasoned meat tenderizer)
  • 5-10 red potatoes, diced
  • 1 medium onion, chopped
  • 2 cups sliced carrots, about 3-4
  • 2 cups sliced celery, 3-4 stalks
  • 1 cup of red cooking wine**
  • 1 cup beef stock or canned beef broth
  • 1 can diced tomatoes, drained {14.5 oz}
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 1 tsp dried parsley
  • 1/2 tsp allspice
  • 8-oz container of sliced mushrooms {optional}
  • 2 tsp cornstarch
  • salt & pepper, to taste

How do you make Homemade Slow Cooker Beef Stew?

 QUICK METHOD:
  1. Turn crockpot on low. Toss all vegetables and meat in the crockpot. Combine spices {except bay leaf}, oil, cooking wine, beef broth and whisk lightly to combine. Pour over meat and vegetables. Add in bay leaf.
  2. Give it stew a light stir, cover and cook on low for 9-10 hours, medium 7-8 hours, high 6-7 hours.
  3. To thicken stew, about 30 minutes prior to serving, ladle out about  1/2 cup of liquid from the stew. Whisk in 2 tsp cornstarch and add it back to the stew, stirring gently to combine.
MORE DEVELOPED FLAVOR METHOD: takes 15-20 additional minutes
As I said before, this just gives the stew a better, more developed flavor. It’s really not difficult, just a few extra steps but it goes fast.
  1. Put potatoes, tomatoes, carrots and celery in the crockpot. Have the beef broth and cooking wine measured out and ready.
  2. Heat a frying pan up on high. Add in 2 TBSP oil. Add garlic. Once pan is hot, add beef. Sear beef for about 2 minutes on each side. Transfer beef out of pan after 5 minutes.
  3. Do not wash the pan! The technical term here is deglazing- we’re going to add liquid that will help loosen up and remove the flavorful meat remnants on the bottom of the pan. Return pan to hot stove top and add remaining 2 TBSP of oil. Once oil is hot, add in the onions. Wait about 3-4 minutes until the onions are beginning to be translucent and are sizzling. Add in cooking wine and beef broth. Once the liquid begins to boil, turn off the heat and pour entire mixture into the crockpot.
  4. Add spices and seasonings, mushrooms and bay leaf. Stir lightly to combine.
  5. Cook on low for 9-10 hours, medium 7-8 hours, high 6-7 hours.
  6. About 30 minutes prior to serving, ladle out about  1/2 cup of liquid from the stew. Whisk in 2 tsp cornstarch and add it back to the stew, stirring gently to combine. This helps thicken it up! If you want it even thicker, you can repeat this process once, waiting about 15 minutes between to double check thickness.
**If you don’t have or don’t like cooking with wine, you can use grape juice, apple juice or simply increase the beef broth to 2 cups instead. I use red cooking wine though- I think it adds a wonderful flavor! 
 Best Crock Pot Recipes: Slow Cooker Ham, Best Crock Pot Pork Roast, Slow Cooker Turkey Breast, Crock Pot Sweet Pork, Slow Cooker Shredded Chicken

Like this Crock Pot Beef Stew recipe? Try these other crock pot recipes of ours ~ 

Crock Pot Beef Stew made with tender chunks of beef, loads of vegetables and a simple mixture of broth and spices that yields the BEST, easiest beef stew ever!

Crock Pot Beef Stew made with tender chunks of beef, loads of vegetables and a simple mixture of broth and spices that yields the BEST, easiest beef stew ever! Best #beefstew #crockpot recipe from Butter With A Side of Bread

Slow Cooker Beef Stew made with tender chunks of beef, loads of vegetables and a simple mixture of broth and spices that yields the BEST, easiest beef stew ever! 
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THE BEST SLOW COOKER BEEF STEW

Slow Cooker Beef Stew made with tender chunks of beef, loads of vegetables and a simple mixture of broth and spices that yields the BEST, easiest beef stew ever! 
Prep Time 30 minutes
Cook Time 7 hours
Total Time 7 hours 30 minutes
Servings 8 -10
Author Butter With A Side of Bread

Ingredients

  • 4 TBSP olive oil
  • 2 tsp minced garlic
  • 2 lbs trimmed beef chuck cut into 1-2-inch cubes
  • about 1/4 cup of flour tossed with meat to coat (OPTIONAL: add 1/2 tsp seasoned meat tenderizer) 
  • 5-10 red potatoes diced
  • 1 medium onion chopped
  • 2 cups sliced carrots about 3-4
  • 2 cups sliced celery 3-4 stalks
  • 1 cup of red cooking wine**
  • 1 cup beef stock or canned beef broth
  • 1 can diced tomatoes drained {14.5 oz}
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 1 tsp dried parsley
  • 1/2 tsp allspice
  • 8- oz container of sliced mushrooms {optional}
  • 2 tsp cornstarch
  • salt & pepper, to taste

Instructions

  1. QUICK METHOD: 
  2. Turn crockpot on low. Toss all vegetables and meat in the crockpot. Combine spices {except bay leaf}, oil, cooking wine, beef broth and whisk lightly to combine. Pour over meat and vegetables. Add in bay leaf.
  3. Give it stew a light stir, cover and cook on low for 9-10 hours, medium 7-8 hours, high 6-7 hours.
  4. To thicken stew, about 30 minutes prior to serving, ladle out about  1/2 cup of liquid from the stew. Whisk in 2 tsp cornstarch and add it back to the stew, stirring gently to combine. 
  5.  
  6. MORE DEVELOPED FLAVOR METHOD: takes 15-20 additional minutes
  7. As I said before, this just gives the stew a better, more developed flavor. It's really not difficult, just a few extra steps but it goes fast.
  8. Put potatoes, tomatoes, carrots and celery in the crockpot. Have the beef broth and cooking wine measured out and ready.
  9. Heat a frying pan up on high. Add in 2 TBSP oil. Add garlic. Once pan is hot, add beef. Sear beef for about 2 minutes on each side. Transfer beef out of pan after 5 minutes. 
  10. Do not wash the pan! The technical term here is deglazing- we're going to add liquid that will help loosen up and remove the flavorful meat remnants on the bottom of the pan. Return pan to hot stove top and add remaining 2 TBSP of oil. Once oil is hot, add in the onions. Wait about 3-4 minutes until the onions are beginning to be translucent and are sizzling. Add in cooking wine and beef broth. Once the liquid begins to boil, turn off the heat and pour entire mixture into the crockpot.
  11. Add spices and seasonings, mushrooms and bay leaf. Stir lightly to combine.
  12. Cook on low for 9-10 hours, medium 7-8 hours, high 6-7 hours.
  13. About 30 minutes prior to serving, ladle out about  1/2 cup of liquid from the stew. Whisk in 2 tsp cornstarch and add it back to the stew, stirring gently to combine. This helps thicken it up! If you want it even thicker, you can repeat this process once, waiting about 15 minutes between to double check thickness.

 

How to Thicken Beef Stew

These are a few different things you can do to thicken beef stew. First, after you cut up the beef into chunks, toss it with flour. As the stew cooks, the flour will help thicken the stew. While this is a simple step to take when prepping the ingredients, I don’t feel it thickens stew sufficiently on it’s own, so I like to do this in addition to one of the following steps:

  1. Thicken Beef Stew using Cornstarch – About 30 minutes prior to serving, ladle out about  1/2 cup of liquid from the stew. Whisk in 2 tsp cornstarch and add it back to the stew, stirring gently to combine. This helps thicken it up! If you want it even thicker, you can repeat this process once, waiting about 15 minutes between to double check thickness.
  2. Thicken beef stew using Cornmeal– This method is super simple to do! 30 minutes prior to serving, stir in 1/4 cup of cornmeal. Replace the lid and let sit. Stir once again before serving. While this is the easiest method, it does lend a grainer appearance to the stew, just fyi.

Can Beef Stew be frozen?

Of course! Beef Stew is actually one of my favorite freezer meals. Simple make the recipe, cool and then transfer to a freezable container. You have a couple options for this- you can freeze it in a tupperware container in a large ziplock freezer bag. when you’re ready to eat it, let it thaw on the countertop or in the fridge until soft, then heat in the microwave or on the stovetop. I find that the flavors in beef stew get better with time, so freezing leftovers is a great idea.

What type of meat do you use for Beef Stew?

Stew is a great recipe to use inexpensive cuts of beef in because cooking it low and slow in a crock pot will tenderize it well. It’s incredibly disappointing to go thru the steps to make a beef stew and the beef is tough and chewy. I prefer to use a beef chuck roast in my beef stew. I cut the beef into 1″-1.5″ chunks and the end result is perfect. If you purchase store-bought stew meat, I suggest sprinkling it with some seasoned meat tenderizer and letting it sit overnight. If you’re on a budget, you can also use cooked ground beef too.

Can beef stew potatoes be frozen?

Yes, you can use frozen potatoes for beef stew. You have a few different options for this. You can add in frozen potatoes that have been previously cooked (these are the kind you’d heat in the bag in the microwave) to your beef stew in the slow cooker about 4-5 hours prior to serving. You can use southern style hash brown (O’Brien) potatoes, but since they’re so much smaller than what you’d normally use, add them 2-3 hours before serving.

How do you add flavor to beef stew?

I have a few tips on adding quick flavor to your beef stew recipe. The first is to use seasoned meat tenderizer. It actually has a really great combination of spices that adds a wonderful flavor to beef stew. As a bonus, it also tenderizes your beef! I’d use about 1.5 teaspoons sprinkled onto your beef after you cut it into chunks. My second tip is to make your own beef broth from some type of beef broth concentrate (granules, cubes or a paste- all store-bought) and to simple make a stronger broth. You can either add 1.5x the concentrate or even double. My third tip is to simply follow the directions and add all the ingredients in the recipe. Sometimes I hear from readers that they made several changes and didn’t like the resulting flavor. I add a ton of flavor in this recipe- an entire onion, garlic, cooking wine, a bay leaf, thyme, parsley, etc. Add it all in and then let the slow cooker process work its magic! If you want a really flavorful beef stew, do all 3 of my tips!

Crock Pot Beef Stew made with tender chunks of beef, loads of vegetables and a simple mixture of broth and spices that yields the BEST, easiest beef stew ever!

Crock Pot Beef Stew made with tender chunks of beef, loads of vegetables and a simple mixture of broth and spices that yields the BEST, easiest beef stew ever!

Crockpot Beef Stew is our favorite beef stew recipe ever! It's loaded with vegetables and brimming with tender chunks of beef. Comfort food at its finest! 

212 COMMENTS

    • Meat tenderizer can be found in the spice section of most food stores- I'm from the South and they have it at Kroger and Walmart here!- its a combination of things and it is white in color. I use it on meats that I'm going to be slow roasting and let it sit on there for about 30mins with the other spices I'm wanting to use- hope that helps!!

    • Meat tenderizers usually have MSG which many people have an allergic reaction to, causing headaches and migraines. Instead use salt and pepper mixed with the flour before you sear the meat. If you need to tenderize the meat, use a wooden mallet made for that purpose.

    • Actually, meat tenderizer is generally comprised of an enzyme called &#39;Bromelain&#39;, and is naturally derived from pineapple. It breaks down many of the disulfide bonds in the meat protein, making it significantly more tender.<br /><br />Additionally, modern research on MSG (Monosodium Glutamate) has shown that it&#39;s completely safe to consume. MSG is also naturally produced (from seaweed

    • Consumers should know that the glutamate industry funded the majority of studies &quot;proving&quot; the safety of MSG. Independent scientists have not always agreed with those findings.

    • hi, hope you dont mind an add on comment, but meat tenderizer should not be used. Ever. I am clinician, and it is purely a chemical additive called MSG, monosodium glutamate, and several clinical studies, showing thousands allergic to MSG and most importantly, raises blood pressure (pressure on vessels) and heart palpitations. Lot of folks allergic reactions. Most importantly, not needed. If you use fresh spices (and it is a lovely recipe, just made it), there is zero need for it. If you want to tenderize meat, you can use meat tenderizer “tool’. sold for ten bucks at Bed Bath beyond, which break down enzymes good ol fashioned way vs chemical . Just my two cents!

      • I am looking at my bottle of Adolph’s Meat Tenderizer. The ingredients (in the order listed) are salt, sugar, spices (including tumeric), onion, garlic, bromelain (tenderizer), paprika oleoresin (for color) and natural flavor. Adolph’s has no MSG and no artificial flavors.

        This information is directly from the bottle. Please, if you are going to tell someone not to use MSG, that is fine, but know your facts before stating that tenderizer should never be used. If you are in the healthcare industry, you should already know this. I rarely use it, but once in a while, I have a tough cut of beef and no wine to soak it in to break down the meat. No MSG in this product.

  1. Alexis- GREAT question! Meat tenderizer is found in the spices/ seasoning section at any grocery store. It comes seasoned and unseasoned- I like the seasoned variety. It has quite a bit of salt, so you&#39;ll find I don&#39;t add any additional to this recipe. It&#39;s super cheap- I got mine at Walmart for less than $1. <br /><br />One of my biggest pet peeves with stew is tough meat. I think

  2. All8- ha! Thank you for your comment- I make the asterik, then forgot to add the note! I went back and added it- here it is:<br /><br />**If you don&#39;t have or don&#39;t like cooking with wine, you can use grape juice, apple juice or simply increase the beef broth to 2 cups instead. I use red cooking wine though- I think it adds a wonderful flavor!

  3. Found you through Pinterest – this recipe looks fantastic!!! I&#39;m planning on making it very soon! I was hoping to get some input from you on something though…my boyfriend is very opposed to the texture of tomatoes; do you think there is anyway I could take out the can of drained diced tomatoes or replace them with something else and still maintain the deliciousness of the stew? Let me know

    • Krista,<br />I see that your question is not answered as of today so I thought I would post my opinion on this. I have never added tomatoes to my beef stew, but I do use them when I make a veggie-beef soup or stew. <br />I don&#39;t think you really need to, but if you want to substitute, I suggest you use a few (3-4) tablespoons of tomato paste. I have seen tons of stew recipes that use paste

  4. Thank you! I have a freezer full of meat I need to use and am hunting for recipes. I&quot;m in the process of swapping my uncooked foods in one freezer (that needs to defrost) with cooked meals in the other. I look forward to trying this recipe … sans bay as my mother hates bay 🙁

  5. I made this morning for the first time and was rushing as I had to leave for work. I tenderized the night before, did the extra deglazing step, however I forgot to coat the meat with flour. If I do the extra two cornstarch steps at end, can I salvage the meal? How important was that for the gravy? My family likes a thicker gravy, so any suggestions to fix this would be great.

  6. This recipe does not even come close to fitting in my oval crockpot! I did the measurements exactly, used 10 small red potatoes, etc. Had to pull out a bunch of ingredients and still could barely get the top on. Maybe you should indicate what size your crockpot is? From the photo, it looks HUGE, and I wish I had paid attention to that. Still looking forward to a delicious dinner though.

  7. Thanks very much for this recipe, everything turned out wonderful for me. I especially appreciate the night-before tips, as I&#39;m not pro in the kitchen.<br />I did the extra time method, and I think it&#39;s definitely worth it. I didn&#39;t have &quot;cooking wine&quot; but I did have nice bottle of Garnacha. It&#39;s definitely noticeable and adds a nice touch; however, I can&#39;t help but

  8. We have this on the stove on low now. It was too much for the crock pot size we have. I am enjoying the aroma of the allspice as it simmers! We&#39;be made alot of stewa and this one I know is going to be the best! It smells INCREDIBLE. We&#39;re having a loaf of italian bread on the side.

  9. Cold weather is right around the corner, and I just found your recipe. Quick question: what can cooks do to keep veggies crisp-tender when crock-pot cooking this stew? My carrots, onions and celery end up with a consistency more akin to mush than something healthy.

  10. Mine has been in the crockpot for 5 hours. I just got home and my house smells amazing! I can&#39;t wait to try it. I don&#39;t feel like mine has enough liquid in it. There broth on mine is a much lower level than in your pics. I can&#39;t decide if I should add another can of broth or just let it go. Either way, I can tell it will be delicious! Thanks!

  11. @LindaMarie, Did this today, I added more broth because I was worried about fluid level too. Will be done in about 20 minutes but smells incredible and I keep stealing vegetables from it. Absolutely delicious, better than my mother&#39;s!

  12. I was reading the post about the vegies possibly being a little too mushy. Did yours get that way and should I just cut the vegies bigger? Thanks. I hope to make this for my boyfriend and I. We are both in school and hope to have an easy day. And crock pot cooking seems ideal for that 🙂

  13. Just ate my first bowl, and oh is it delicious! I had the same issue with the size of my crock pot, luckily I have two, so just grabbed the second one and fired them both up. Thanks for the great recipe, allowed a novice hubby cook like myself to make many great meals for my wife and I!

  14. Of all things, I had no thyme and no allspice on hand. That never happens! Subbed herbs de Provence and I can&#39;t stop going over to smell the crock pot. I think my wife and kids are going to love this.

  15. I cooked this today and it came out absolutely delicious. I did the long version where I browned the meat in the pan and then put it in the crock pot. <br /><br /> My 8 year old boy who is picky ate it like a wolf and couldn&#39;t stop bragging about it while eating it. That says a lot. <br /><br />Great recipe and will cook it again for sure.

  16. I made this last night and it was GREAT! I make beef stew in a crock pot all the time because I think it is a smart idea to stretch a $ and get a lot of nutrients. I did not have any red wine so I left that out but it was still terrific. I have never grilled the onions first before but the extra steps are worth it. And the allspice added some very nice and different flavor! I don&#39;t use

  17. @ Jessica Williams<br />As there are some variants in seasoned meat tenderizers, what flavor base is the one you use? I do use other forms of meat tenderizers, like home made marinade bases, so I was checking what seasonings are in your seasoned meat tenderizer.

  18. As I was searching for a crockpot beef stew recipe to see if I could get a fresh idea/inspiration I just had to click on your link because I just loved the title of your blog :). Thanks for sharing your recipe.

  19. Jessica, this is the first pinterest recipe I&#39;ve tried! Like you, I have a favorite beef bourguignon recipe but it requires a lot of time at home while it&#39;s<br />cooking on the stovetop. My very particular family and I enjoyed this meal very much. Your recipe was clear and easy to follow. I chose the <br />longer method and the results were wonderful. I&#39;ll be looking for more of

  20. Looks awesome….I&#39;m looking forward to having this simmer in my crock pot all day tomorrow. Quick question, can I do the Browning and deglazing step today, combine everything, and return to the fridge until tomorrow? This would save me some time in the morning.

    • I&#39;ve never done the browning/ deglazing steps early like that, Jessica, but you know, it&#39;s worth a shot?? I like to do those steps to incorporate the added flavor deglazing brings…so if you have to do it the night before or not at all, I say do it the night before. Let me know how it turns out! (I think it will still be fantastic!)

  21. It&#39;s been a long cold winter and even though daylight savings time started today, there&#39;s no sign of spring yet!<br />Was looking for an awesome slow-cooker recipe when I came upon this one. From what I&#39;ve read in this blog, it should be fantastic. <br />To perk up the flavor a bit, I added about a cup of Merlot!

  22. I stumbled across this blog yesterday while looking for some ideas to add a new twist to an old dish. the allspice is what intrigued me. I&#39;ve used wine, tomatoes and such before and the added richness they bring really compliments the beef. I prepped everything last night and it&#39;s in the slow cooker now. I eyeballed the amounts of everything as I was prepping last night and when

  23. Saw this on Pinterest and decided to toss it all in the slow cooker today. I didn&#39;t have any red wine, so I subbed apple juice which should add an interesting flavor. And I&#39;ve never seen a beef stew recipe that called for allspice before. I&#39;m really looking forward to dinner tonight!

  24. I made this beef stew yesterday. I agree it is the best crock pot beef stew recipe out there. The allspice is a key ingredient. I&#39;ve never used an entire cup of red wine in a stew before but it gave it a wonderful flavor. I have experimented with beef stew recipes my entire adult life and so far, I like this one the best. This recipe is a keeper.

  25. I made this for dinner tonight. I didn&#39;t have red wine so doubled the beef broth. I did add a dash of Kitchen Bouquet for flavor. This was a very good beef stew recipe. Thank you for the recipe!

  26. I made this about 10 days ago. Hands down, best crockpot beef stew ever. It is even BETTER the next day. Sure to become a family favorite! It is worth the extra effort of browning the meat…

  27. I just made this recipe, but cut it in half for our small family. The amount of liquid is concerning me though!! Do I need to add more broth or wine? Or do the vegetables let down a lot of liquid as they cook? Please let me know as soon as you can 🙂 I&#39;m excited to try this, my house smells amazing already!

  28. Am in the process of making a beef stew. I don’t own a slow cooker and one is not needed. My home made beef stock base is thickened with a sautéed roux of flour and butter, tomato paste and either a couple pieces of canned anchovies or some anchovy paste, foe additional depth of flavor which is unidentifiable in the final product (as anchovies which many people don’t like). I add a touch of lite soy sauce and hot sauce to the liquid for flavor and some figs or prunes for sweetness (which are removed prior to service.) It’s yummy and has the regular carrots, onions, celery, and potatoes.

  29. Very excited to try this recipe. I’m from New England and this could be a great cure to the horrible winter we’ve been having.

    My question is what is the size of the slow cooker that you should use for the recipe? And if I half the recipe, should I adjust the cooking time at all?

    • I use a large crockpot- an 8 quart. If you halve the recipe and use a smaller crockpot, you should still cook it the same amount of time. (The crock will be proportionally full.) If you use a large crockpot but halve the recipe- it will only be partially full- you might want to cook it an hour or two less. I hope that makes sense!

  30. I’d like to prepare this the long way the night before, and then put it in the slow cooker the next morning.
    Would this approach affect the outcome of the dish?

  31. I love this recipe first off…. I also love my crock pot & use it often….. From what I could find in your comments I think you are using an 8 Quart crock pot????? WHO HAS THAT ???? I thought & Have been told mine was “BIG” However mine is only a 6 Quart…. I sooo want to make this stew I can sooo already taste it but PLEASE HELP !!! what do I cut down on to make it fit??????

    • I use a 7-quart Crockpot most often- and in this recipe. If you’re going for a smaller stew, I’d say use less potatoes. 🙂 Enjoy!

  32. The chuck broke up a little more than I would have liked. Next time I’ll use a top blade or sirloin. Great recipe!!

  33. i made this recipe and everyone that came to my house said they could smell it!t when it was done my daughter said she wasn’t all that crazy about it. I put 1cup red wine and 1 cup beef broth but it had a sour taste to it . other than that it was all cooked withen 5 hours. will try it the normal way!

  34. Great basic recipe. I made some adjustments. I cut the potatoes to 8 small to medium. We like tomatoes so in addition to the i can of diced I added a can of stewed. I also did not drain them. It needed a bit of heat so I added two teaspoons of smoked paprika. I also added two teaspoons of sugar to sweeten a little. It came out great.

    Next time I make this I will probably eliminate the potatoes and serve over egg noodles

    • I love your ideas for alterations Jerry! I’ve omitted the potatoes and served it over mashed potatoes- I imagine it’d be fantastic over egg noodles! And YES on the smoked paprika!! YUM!

  35. We went to NYC with the marching band over Thanksgiving and had dinner at a nice restaurant called Cafe Centro. They served the most delicious Beef Stew that I had ever had. I came home on a mission to find a copycat. This was not it…but it was even better. I can emphasize enough how incredible the flavors are in this recipe. The smell….oooohhhh. So good. I used a Pinot Noir instead of cooking wine as I only had white cooking wine in the cabinet, but the Pinot Noir was perfect. If you do not care for a wine flavor, it could easily be left out, but my teens even loved the flavor. i had a nice chuck roast and did not use tenderizer. On the contrary, probably could have cooked it Low for 7 hours instead of High as my meat shredded, but was still delicious. Thank you for a wonderful recipe. It will become a staple in our house.

  36. Used the quick method, turned out well. If I do it again I would skip the olive oil. It just ended up floating on top and wasn’t necessary.

  37. Please–when you write a recipe, every ingredient should be mentioned in the instructions! I forgot the flour because it was not referenced in the directions.

  38. Classic “beuf bourg.” is traditionally made with a strip or two of bacon sautéed to render the fat; this fat is then is used to brown the meat in the frying pan and to soften the garlic and onions. the bacon strip is chopped and thrown into the stew. It richens the flavor! NOTE: be careful about your choice of wine. The better the taste of the wine, the better your stew will be. “Cooking wine” is not really that good as it is usually laced with salt and preservatives. GREAT RECIPE!

  39. Today, I went to the beachfront with my kids. I found a sea shell and gave it to my 4 year old daughter and said “You can hear the ocean if you put this to your ear.” She placed the shell to her ear and screamed. There was a hermit crab inside and it pinched her ear. She never wants to go back! LoL I know this is entirely off topic but I had to tell someone!

  40. Just tried this today and it is DELICIOUS! Even without doing the extra step of browning the meat (didn’t have time as I had get ready before running out the door), the flavour is still stunningly rich. I will try again but with the extra steps and I can’t wait to see how it changes the flavour! I want to eat a big bowl right now but alas, it’s nearly 10:30 pm so I’ll have to wait till tomorrow 😛

    • Hi Sarah- both of those instructions are in the recipe. I toss the flour with the meat after it’s cut up (see the ingredients list.) As for the tomatoes, you add them to the crockpot with the carrots and celery. I hope you try it- it’s a wonderful recipe!

    • I don’t drink, so I’m nowhere near a wine expert, so I just buy Red Cooking Wine- it’s by the oil and vinegars in the grocery store. 🙂

  41. Jessica, this is simply amazing! So close to my version! I love proper, hearty beef stews and fish stews for the colder days ahead. I don’t have a crockpot (at least not yet! Hear me Santa?), but even in my crockpot, this sounds soooo tasty!! Now I can’t wait to go home and try it! THANKS!!

  42. I don’t know why but the snapping of the fingers in these type videos gets on my nerves. I don’t watch them anymore for that reason. Weird I know. Lol. Recipe looks good. Will pin it to try later.

  43. First, can I just say that I love your blog’s name!!! And second, I love slow cooker recipes. I work from home but that doesn’t mean I have all the time in the world to cook an elaborate meal everyday. But this recipe will make me look good while not having to sweat in the kitchen all day long 🙂

  44. I do love a good beef stew and this looks delicious! Very similar to a recipe I use & that we love to pull out at winter time. I think you need a good stew recipe in your back pocket – and the fact that you can set and forget this in the crockpot is great

  45. I love a great beef stew in winter. Sadly we are now heading to summer in my part of the world, but I have bookmarked the recipe to try in the future. Thank’s for the tip on freezing the mirepoix. I am definitely going to use that one!

  46. this looks like the perfect meal to serve the family on a brisk fall evening! i love how hearty it is. i love using my slow cooker, and can’t wait to do more stews this season.

  47. NOWHERE in the printed version of the recipe does it say ANYTHING about tenderizing the meat. I’m new to the kitchen and this is my first ever stew recipe I’ve tried. Only when I came back to your site to read the comments when I noticed that NOWHERE in the recipe does it mention ANYTHING about salt & pepper did I find that. So obviously I didn’t do THAT! Back to the s&p….how do you NOT include that in the recipe. I followed it as I read it….taking the time for the extra steps. Not until everything was already cooking in my crock pot did I even realize that there was NO SALT in there. I read IN THE COMMENTS….where you usually say to add to taste. But you didn’t say that…you said NOTHING. This is my first time reading your blog. Seems irresponsible to me to not write a recipe for EVERYONE….not just the folks that are already familiar with your recipes. I obviously added salt and pepper into the crock pot but I had no idea how much to use. I don’t usually cook food in this large of a quantity….so I was completely clueless. Needless to say my stew is less than stellar….and definitely NOT the best I’ve ever had.

    • Hi Lorelei, I originally published the recipe several years ago and have updated it since then- but I keep the comments. I used to tenderize the meat with a seasoned meat tenderizer, but it’s hard for people to find in some areas for one, and over the years I just found I wasn’t using it- cooking for hours in the slow cooker tenderized it more than enough, so I omitted it. As for salt & pepper- you’re right! I’ll add a line to the ingredients. Each person tends to add a different amount though, hence the “to taste” instruction. Add a few shakes of each, taste it and go from there. I’m sorry your beef stew didn’t turn out how you’d hoped. We love this recipe and make it all the time- but everyone’s different, I get that. 🙂

      • Wow Lorelei

        Just because you have no kitchen skills that is not anyone’s problem. It should be common for a cook to taste their food/sauce while it is cooking and adjust flavors accordingly.

        If you are still learning to cook that is great but no need to be rude to the author.

  48. I don’t normally comment, but I made this stew today and it was the best I’ve ever had or made. I didn’t have any wine so I double the beef stock and did not add the tomatoes. I also didn’t have a chuck roast, I had a rump roast, which I thought would be too tough, but it came out really tender. I cut up the meat, put it into a zip lock bag and put in all the spices and the flour, shook it until every piece was coated and browned in the pan. I forgot to do the deglazing, but it still came out delicious. I will be making this again, but will definitely have wine, as I know it will make it even better. Thank you for the recipe

  49. Jessica

    Thank you for the recipe it is doing it’s thing in the crock pot as I write this.

    I did need to add more broth as the 2 cups of liquid did not seem enough originally. Is it common to have to increase the base liquid or did I do something wrong?

    Ryan H

    • Hi Ryan, as the stew cooks, it creates more liquid, so I generally don’t add more than what the recipe states. Did you enjoy it? I hope so!

  50. We love this beef stew recipe. I am making it for the third Christmas Eve in a row tomorrow. It’s perfect to throw together in the morning and then have it’s ready for dinner after our evening church service. I have done the quick method and the longer method. Both are good but I definitely prefer the longer one. It’s perfect with honey cornbread. Thank you!!

  51. Kinda bland. I added garlic salt and cayenne pepper. Then topped my bowl with shredded cheddar. It helped. Made this yesterday. The long version. Had my first bowl today. Glad I tasted it before serving to others. Also adeed a can of tomato paste

  52. Made this the other day. I forgot to use the flour on the beef but did brown it. I thickened it x 2 at the end andd it eas great! Gone the same day! Great recipe! 😊

  53. Sounds like a delicious stew recipe! Can you please indicate what size crock pot, eg’ in quarts, for quantities specified here?
    Would love to kick off 2018 with a delicious stew! Thanks!

  54. I did the long version in my ninja 3 in 1 crock pot tonight! Waiting to see how it tastes! It smells wonderful! It should be ready early morning!

  55. I loved this! I did some differences I got diced tomatoes with Chile’s in it! Omg! I slow cooked it all nought! I used almond flour instead of regular flour. This is the best stew I ever ate! Never needed the meat tenderizer because cooking it for 10 hours will make any meat tender. Also we used the tiny red potatoes instead.

    My dad is going nuts over this! This is a keeper.

  56. Jessica, today is 13 degrees out! My husband has been working outside for several days!!! He needs something to warm him up! I followed your directions! I can’t wait to dig in. Can I save leftovers in the freezer and if so how to I prepare it when frozen?

    Thanks Peggy in PA

    • 13 degrees?! Oh my word that is COLD! I hope you enjoyed it Peggy! I’ve frozen the stew before, then thawed it out on the countertop and reheated it in a pot on the stove. It worked out well- you can even microwave it to reheat it! I hope you both enjoyed it and that it warmed you up!

    • You can find red cooking wine by the oils and salad dressing. But yes, you can also replace it with beef broth, grape juice or apple juice!

  57. Great recipe! I did the long version using the whole 14 oz can of beef stock, and used 1 Tbs cornstarch at the end to compensate. I chunked the veggies pretty large since they will cook faster than the beef. The only thing I’ll do different next time is include the garlic with the onions rather than the beef . Recipe fit fine in my 6 qt crockpot; I cooked for 2 hrs on high then 6 hrs on low but next time I will decrease the time a bit. The stew was even better the second day! This might end up being a “cook one day, serve the next” meal for me.
    Please consider not using supermarket cooking wine! A great chef once said, “never cook with anything you wouldn’t enjoy drinking”. I don’t drink red wine, but I buy good but inexpensive cabernet or pinot noir (Trader Joes is one great source), use what I need and store the rest in a heavy ziplock bag in the freezer. It “freezes” to slush and lasts forever. (I always have white wine stored the same way, for deglazing chicken.)

    • Great tips Mary- thank you! And yes, I agree, it’s even better the next day! This is one meal where we actually fight over the leftovers, ha!

  58. Thanks Jessica, looks like these comments have been coming in for years, so the recipe stands the test of time! I used a 3lb top shoulder roast and it worked great. Additionally, used fresh sliced shrooms and red wine we actually drink. Used a 10oz can of Rotelle diced tomatoes with green chiles. Used 5 red potatoes (3 medium and 2 small) as I have a 6 qt cooker. Lastly, I added all the spices (incl salt and pepper) prior to pouring in the wine/beef broth mixture, as there wasn’t going to be a lot of room for stirring. Can’t emphasize enough the importance of the last step for thickening as that really separates this from a regular pot roast meal from an actual thicker stew. Had it all in by 7am for a 5pm launch. Kudos on the all-spice tip- Hadn’t thought of that before. 1 word: Yum!

    • Thank you Bryan for your kind comment! I was nodding as I read it over- I love your changes and am so glad you enjoyed it! Rotelle with green chiles- I’m going to remember that for next time. YUM. And yes- Allspice! Who would have thought, right?! I’m so glad you enjoyed it.

  59. I made the more flavorful recipe. There was very little, if any liquid after cooking on high for 6 hours. Can you help me understand the reason it was so dry. I made just half the recipe. I cut ALL Ingredients in half. The meat even stuck to the sides of the pot. Any ideas as to wha

    • Hi Georgia! Do you remember what cut of beef you used? Also- what size of slow cooker? I worry your slow cooker was cooking it all at too high of a temp for the amount of food in there. I’d try it again and cook it on LOW, especially if you use a 4-5 quart crock pot, as the smaller slow cookers tend to cook food faster/ hotter. I’m sorry it didn’t work out how you imagined. 🙁

  60. Have you ever made all the ingredients and left it in crockpot for a couple days to marinate before slow cooking? …or is it best to cook it and then reheat?

  61. hello, im about to make your stew..just a quick crock pot question, if i cook it on low can i keep it on warm till its gone ( prob two days) or is it better to fridge then reheat after its fully cooked?? thanks 🙂 Kathi

  62. Loved it!! My picky family loved it! A variety of cheesy bread goes beautifully with it. and yes, this one’s a keeper to be handed down.
    Bravo!

  63. This is a great recipe! I really like the mushrooms in it and it has a great flavor. I was wondering though, if cooking it longer will help the meat become more tender? I cooked it on low for 10 hours and it’s still chewy. I used stew meat so I’m not sure what cut that is.

    • Hi Olivia! I don’t like “stew meat” that’s sold as such. I just cut up a roast. Maybe try that next time? That or sprinkle it with some meat tenderizer and let it sit for a few hours before adding to the stew? I’m glad you liked the flavor though! 🙂

  64. It is getting stew season in Australia so this slow cooker stew is the best thing for people like me does not have time to cook but still want to eat something nice. The video definitely help to follow the recipe. Thank you.

  65. This is the best beef stew! Followed your instructions and did the more time consuming recipe/deglazing. The stew was delicious! We just finished the leftovers, even better the second day. 👍😆

    • I’m so glad you liked it Elizabeth! And YES- it is even better the next day! I’ve been known to make it, then stick it in the fridge and heat it up for dinner a few days later. 🙂 So glad you enjoyed it!

  66. I know exactly what you mean about stew rocking the kitchen world throughout winter. It’s also a very hand meal for busy nights. Your version sounds divine.

  67. There is nothing like a big bowl of hearty beef stew any time of the year – I love that you’ve used the crock pot. I’m definitely going to try this out!

  68. awesome recipe. Thanks for sharing with us. Impressed with your presentation style. I am also going to try this.

    • I’d use broth instead. Red Wine vinegar is not a good replacement for red cooking wine. You can also use Sherry- that might be easier to find!

  69. This was absolutely delicious. I used about 8 oz of cut up chuck and 1/2 of the other ingredients listed in the recipe. I tossed the chuck pieces in a bit of wondra flour and gave them a quick sear. Followed up with the onions and the deglaze using 1/2 cup of Shiraz and 1/2 cup of “no salt added” beef stock. Added it all to my 1.5 quart oval crock and let it cook on high for 7 1/2 hours. I didn’t need to thicken it…it was fine. No tenderizer needed for the meat. The meat and vegetables were perfectly cooked and the flavor was wonderful. I will be making this again for certain!

  70. Just made this for the first time and my husband raved about it. I did not use all the spices, just extra garlic and onions. Also my husband doesn’t like mushrooms so I didn’t add those. I did add some tomato sauce about a cup & 1/2. My husband asked what was in the base and was shocked about the wine. I’ll be making this recipe again. One question though. I didn’t see the nutritional information. Where can I find that? I’m watching my weight.

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