BEST SLOW COOKER BEEF STEW

Best Crock Pot Beef Stew recipe made with tender chunks of beef, loads of vegetables and a simple mixture of broth and spices that yields incredible home style beef stew.

4.89 from 80 votes

Best Slow Cooker Beef Stew is made with tender beef chuck, hearty potatoes, carrots, celery, and onions, all simmered in a rich blend of beef broth, red wine, and warm herbs. Simple seasonings and classic vegetables come together for a comforting, flavor-packed stew!

Prep Time30

Cook Time7

Total Time7 30

Course: beef, Main Course, Main Dish

Cuisine: American

Keyword: beef stew recipe, crock pot beef stew, slow cooker beef stew

Servings: servings

Calories: 341kcal

Author: Jessica & Nellie

Ingredients

2 lbs trimmed beef chuck cut into 1-2-inch cubes
¼ flour tossed with meat to coat (OPTIONAL: add ½ tsp seasoned meat tenderizer)
1 bay leaf
½ tsp dried thyme
1 tsp dried parsley
½ tsp allspice
2 tsp cornstarch
salt & pepper, to taste
4 TBSP olive oil
1 cup red cooking wine
1 cup beef stock or canned beef broth
2 tsp minced garlic
5-10 red potatoes diced
1 medium onion chopped
2 cups sliced carrots about 3-4
2 cups sliced celery 3-4 stalks
14.5 oz can diced tomatoes drained
8 oz container of sliced mushrooms (optional)

Instructions

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.
Give it stew a light stir, cover and cook on low for 9-10 hours, medium 7-8 hours, high 6-7 hours.
To thicken stew, about 30 minutes prior to serving, ladle out about ½ 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

Put potatoes, tomatoes, carrots and celery in the crockpot. Have the beef broth and cooking wine measured out and ready.
Heat a frying pan up on high. Add in 2 TBSP oil and minced garlic. Once pan is hot, add beef. Sear beef for about 2 minutes on each side. Transfer beef out of pan after 5 minutes.
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.
Add spices and seasonings, mushrooms and bay leaf. Stir lightly to combine. Continue to follow the same steps as above for cooking and completion.

Video

Notes

Let the beef stew cool, then store it in an airtight container in the refrigerator for 3–4 days or freeze in portion-sized containers for up to 3 months. Thaw overnight and reheat gently on the stove or in the microwave.

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