After a long day tending to the land, few things are more comforting than this crock pot beef stew. It’s chunky, hearty, and so satisfying after a day of hard work! Throw the beef stew recipe together in the morning before beginning your day, and the stew will be waiting for you when you get home.
Beef Stew Recipe
I can’t recommend enough that you should brown your meat first. Browning the meat does magical things and will make a huge impact on the final taste and texture. I have tried quite a few beef stew recipes in my day and while they are all pretty good, this is the recipe that I go back to again and again. I think it’s the addition of red wine! I always use a wine that I wouldn’t mind drinking a glass of. 😉
Want a Thicker Beef Stew?
To thicken the stew ladle out about 1/2 cup of liquid from the stew at least 15 minutes before serving. Whisk 2 teaspoons of cornstarch into the 1/2 cup of liquid and then add it back to the stew, stirring gently to combine.
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Tips, Tricks, and Variations
Maybe try adding Worcestershire or a seasoning mix to kick the flavor up a notch. (Not that this recipe needs it!)
Try chopping your vegetables the night before and storing in the refrigerator. Chopping the vegetables and meat can be the most time-consuming part, it can be helpful to separate out some of it. You can also chop your potatoes the night before, but be sure to store them submerged in water or they will brown. (or you can freeze!)
My family loves to embellish their individual bowls of crock pot beef stew, so we often serve it with shredded cheese, sour cream, and cilantro or parsley.
Crock Pot Beef Stew
- Prep Time: 25m
- Cook Time: 8h
- Total Time: 8h 25m
- Yield: 12 big servings
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound chuck beef, cut into cubes
- 1/4 cup flour
- 2 stalks celery, chopped
- 3 large carrots, chopped
- 1/2 cup frozen peas
- 5 yukon gold potatoes, cut into bite-sized cubes
- 1 red bell pepper, seeded and diced
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 2 teaspoons dried thyme
- 1/4 cup fresh parsley leaves, chopped
- 2 tablespoons tomato paste
- Salt and pepper to taste
- 2 1/2 cups low-sodium beef broth
- 1/2 cup red wine
Instructions
- Heat oil in a cast iron skillet over medium-high heat.
- Coat the beef with the flour and brown in the hot skillet.
- Add the browned beef to the slow cooker along with the remaining ingredients.
- Cook on low for 8 hours. Remove the bay leaves and season with more salt and pepper if needed.
Photography by The PKP Way.
Hope you love this beef stew recipe as much as we do! (And you know I love it even more in the fall when I can make this recipe with ingredients from the garden!)
Thank you, a lovely recipe indeed. My family loved it!
This reminds me a lot of the Sancocho stew that my family normally makes. Looks about the same but veerrrryyyy delicious! I would like to add, though, that the taste is millions times better in the winter but thats because my family usually makes stews like nuclear hot.
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