Crock Pot Beef Stew
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Crock Pot Beef Stew is the ultimate comfort food, packed with tender beef, hearty vegetables, and rich, savory broth. Let your slow cooker do the work, and come home to a warm, delicious meal that’s perfect for any night of the week.
There’s nothing quite like a warm, comforting bowl of homemade beef stew, especially when it’s been simmering away in the crockpot all day.
This Crockpot Beef Stew is loaded with tender chunks of chuck roast, hearty potatoes, sweet carrots, earthy mushrooms, and vibrant green beans.
It’s the perfect meal for those chilly days when you want something filling, flavorful, and effortless to prepare.
Tips for the Perfect Crockpot Beef Stew
- Browning the Beef: Don’t skip the step of browning the beef before adding it to the slow cooker. It adds a depth of flavor that really enhances the stew.
- Thickening the Stew: Be sure to whisk the flour into the broth slowly to avoid lumps.
- Seasoning: Taste the stew before serving and adjust the salt and pepper as needed.
Storage and Reheating
- Refrigerate: Store any leftover beef stew in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to meld together, making it even more delicious the next day.
- Freeze: If you have a large batch, you can freeze the stew for up to 3 months. Let it cool completely before transferring it to a freezer-safe container. When ready to enjoy, thaw it in the refrigerator overnight.
- Reheat: Reheat the stew on the stove over medium heat until warmed through, or in the microwave in short intervals, stirring occasionally.
Ingredients
- 2 ½ to 3 pounds chuck roast
- 1 teaspoon salt, for seasoning beef
- ¼ teaspoon ground black pepper, for seasoning beef
- 2 to 3 tablespoons cooking oil
- 3 russet potatoes, diced into ½ inch cubes
- 3 carrots, cut into half moons
- 6 ounces baby bella mushrooms, sliced
- 1 large yellow onion, diced
- 5 garlic cloves, minced
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon sweet paprika
- 2 ½ cups beef broth
- ½ cup red wine, may substitute with beef broth
- 2 tablespoons tomato sauce, may substitute with 1 tablespoon of tomato paste
- 1 ½ tablespoons Worcestershire sauce
- 2 bay leaves
- ½ cup all-purpose flour
- ½ cup green beans, fresh or frozen, trimmed and cut in half
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Trim any excess fat from the chuck roast and cut it into 1 ½ inch cubes. Season the beef generously with salt and pepper.2 ½ to 3 pounds chuck roast1 teaspoon salt
- Heat the oil in a large, heavy-bottomed pan over medium heat. Add the beef in batches, searing each piece until browned on all sides, about 2-3 minutes per side. Transfer the seared beef to the slow cooker.2 to 3 tablespoons cooking oil
- Add the diced potatoes, carrots, mushrooms, onions, and garlic to the slow cooker on top of the beef.3 russet potatoes3 carrots6 ounces baby bella mushrooms1 large yellow onion5 garlic cloves
- Sprinkle the cumin, oregano, and paprika over the vegetables.½ teaspoon ground cumin½ teaspoon dried oregano½ teaspoon sweet paprika
- In a large bowl or measuring cup, whisk together the beef broth, red wine (or additional broth), tomato sauce, and Worcestershire sauce. Pour the mixture over the beef and vegetables in the slow cooker. Add the bay leaves.2 ½ cups beef broth½ cup red wine2 tablespoons tomato sauce1 ½ tablespoons Worcestershire sauce2 bay leaves
- Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 4 hours, until the beef and vegetables are tender.
- About 30 minutes before the cooking time is up, remove 2 cups of the broth from the slow cooker. In a separate bowl, gradually whisk in the flour to the broth, ensuring there are no lumps. Pour the flour mixture back into the slow cooker and stir to combine.½ cup all-purpose flour
- Stir in the green beans, cover, and continue cooking for an additional 15 minutes on HIGH or 30 minutes on LOW. Taste and add salt and pepper.½ cup green beans
- Remove the bay leaves, then ladle the stew into bowls. Garnish with fresh parsley, oregano, green onions, or chives, and enjoy!
Suggested Equipment
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 ½ cups of slow cooker beef stew. Actual calories will vary.
Nutrition
Serving: 1.5cupsCalories: 425kcalCarbohydrates: 27gProtein: 32gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 98mgSodium: 476mgPotassium: 1126mgFiber: 3gSugar: 3gVitamin A: 3975IUVitamin C: 9mgCalcium: 69mgIron: 5mg
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Ingredients You’ll Need
- Chuck roast: Provides tender, flavorful beef that’s perfect for slow cooking.
- Salt and pepper: Essential for seasoning the beef and balancing the flavors in the stew.
- Cooking oil: Used to sear the beef, locking in moisture and adding a delicious crust.
- Russet potatoes and carrots: Add heartiness and a natural sweetness to the stew.
- Baby bella mushrooms, yellow onion, and garlic: Bring earthiness, depth, and savory notes to the dish.
- Cumin, oregano, and sweet paprika: Add warmth, a hint of earthiness, and a subtle sweetness to the stew’s flavor profile.
- Beef broth, red wine, tomato sauce, and Worcestershire sauce: Create a rich, savory base that enhances the overall flavor of the stew.
- Bay leaves: Infuse the stew with a subtle herbal aroma.
- All-purpose flour: Used to thicken the stew, giving it a perfect consistency.
- Green beans: Add a pop of color and freshness to the finished dish.
- Garnishes like fresh parsley, oregano, green onions, or chives: Add brightness and a touch of freshness before serving.
How to Make Crockpot Beef Stew
- Prep the Beef: Start by trimming any excess fat from the chuck roast and cutting it into 1 ½ inch cubes. Season the meat generously with salt and pepper.
- Sear the Beef: Heat the oil in a large, heavy-bottomed pan over medium heat. Sear the beef chunks in batches, making sure each side gets a nice brown crust. Transfer the seared beef to your slow cooker.
- Layer the Vegetables: Add the diced potatoes, carrots, mushrooms, onions, and garlic to the slow cooker. Sprinkle the veggies with cumin, oregano, and paprika.
- Prepare the Broth: In a large bowl or measuring cup, mix together the beef broth, red wine, tomato sauce, and Worcestershire sauce. Pour this mixture over the beef and vegetables in the slow cooker. Add the bay leaves.
- Cook: Set your slow cooker to LOW and cook for 8 hours, or on HIGH for 4 hours. After the stew has cooked, taste and adjust the seasoning with salt and pepper if needed.
- Thicken the Stew: Remove about 2 cups of broth from the slow cooker. Slowly whisk in flour, a little at a time, to avoid lumps. Once smooth, pour the flour mixture back into the slow cooker and stir to combine.
- Add the Green Beans: Stir in the green beans and cook on HIGH for another 15 minutes or on LOW for 30 minutes, until the beans are tender.
- Serve: Ladle the stew into bowls and garnish with fresh parsley, oregano, green onions, or chives. Enjoy it as is, or serve with a slice of crusty bread or a side salad.
