The Best Slow Cooker Beef Stew
Slow Cooker Beef Stew is a cold weather favorite. With pan-seared beef, Yukon potatoes, onions, carrots and garlic in a creamy beef broth, this dinner will warm everyone’s bellies.
I really enjoy making dinners in the CrockPot all year long, but especially in the cold, winter months. It’s nice to let a warm soup or stew sit in the kitchen all day and fill your house with aroma. Plus, it makes dinner easier and usually gives me less cleanup.
Slow Cooker Beef Stew
Crockpot beef stew is by far my favorite way to make stew because the meat is always to tender after it sits all day. This is definitely a beef that tastes better if it is able to cook slowly and for several hours. “Cooking at a low temperature for a long time breaks down the tough connective tissues resulting in deliciously tender beef.”
This is a very easy beef stew recipe. With the exception of browning the beef and onions, everything is just dump and go!
Ingredients for Beef Stew Recipe
- Chuck Roast. Cut the roast into 1 inch pieces. Here’s a great tutorial how to do that.
- Olive Oil.
- Salt & Pepper.
- Potatoes. We used Yukon gold potatos, diced, but you can really use whichever type of potato you’d like.
- Onion. White onion, diced.
- Beef Broth.
- Red wine.
- Tomato paste.
- Dried Thyme.
- Worcestershire sauce.
- Flour. We add some in last to thicken up the juices so it’s not so runny.
How To Make Beef Stew
- Beef. Brown the beef in a skillet with salt and pepper for a few minutes to sear it but not cook all the way through. Then, add it into the Crock Pot.
- Onions. In that same skillet, cook the onions then transfer into the Crock Pot with the beef.
- Add. Put the carrots, potatoes, broth, salt, tomato paste, red wine, thyme, garlic and Worcestershire sauce all into the Crock Pot with the beef and onions.
- Cook. Leave this to slowly cook on low for 7 hours.
- Thicken. Spoon out a bit of beef broth and mix with flour. Pour it back into the stew, turn the heat up to high, and cook for another 20 minutes.
Can You Freeze Beef Stew?
Yes! If you’ve got a big batch you can save the leftovers for later by freezing them. The first important part is to plan ahead. Here’s why: you need to leave the flour thickening until you’re ready to eat because it separates.
So, remove the stew you want to save and then thicken it.
Store the stew in an airtight container that is freezer safe. Leave a half an inch of space between the top and the lid for expansion. It can be stored for up to 3 months. When you’re ready to eat, heat on medium in a saucepan.
More Recipes To Try Next
- Easy Frito Pie
- Chili Lime Chicken Soup
- Homemade Chicken and Noodles
- Philly Cheesesteak Soup in a Bread bowl
Slow Cooker Beef Stew
- 3 pound chuck roast cut into 1 inch pieces
- 1 tablespoon olive oil
- salt and pepper
- 1 yellow onion cut into small chunks
- 4 large carrots cut into 1 inch chunks
- 1 pound Yukon potatoes cut into 1/2 inch cubes
- 1 1/2 cups beef broth
- 1 cup dry red wine or sub beef broth
- 1/4 cup tomato paste
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 5 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 1/4 cup flour
- Add 1 tablespoon olive oil to a large skillet over medium high heat. Add beef, season with salt and pepper and brown in batches, give the meat a nice sear.
- Season the beef with salt and pepper. Transfer the beef from the pan to the slow cooker.
- Add in the onions to the skillet. Cook the onions for 3-4 minutes, stir then cook another 3 minutes. Once done, transfer to the slow cooker.
- Next add the carrots, potatoes, broth, salt, tomato paste, red wine, thyme, garlic and Worcestershire sauce.
- Stir all the ingredients until well mixed and cook on low for 7 hours.
- In a small bowl, whisk together flour and 1/2 cup stew broth. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 20 minutes, or until thickened.