The moment I hear the gentle bubbling of a Crockpot Beef Stew, it’s like an invitation to unwind. Picture this: a busy weeknight, and instead of reaching for takeout, I’ve got tender beef, vibrant vegetables, and a fragrant broth simmering away, creating a warm embrace that fills the kitchen. The rich aroma of red wine mingling with fresh herbs is enough to make anyone start dreaming of cozy dinners with those they cherish.
This stew not only simplifies meal prep but also guarantees comfort with every hearty spoonful. The beauty of this recipe is its versatility—whether you’re craving the classic beef version or looking for a hearty vegetarian alternative using mushrooms, this dish has got you covered. So, grab your trusty crockpot, and let’s create a comforting masterpiece that gets even better as leftovers!
Why will you love this Crockpot Beef Stew?
Ease of Preparation: With just a few simple steps, this stew can be prepped and left to simmer while you handle your busy day.
Flavorful Harmony: The depth of red wine, combined with fresh herbs, elevates this dish into a culinary delight that warms your soul.
Versatile Options: Whether you stick with classic beef or swap in portobello mushrooms for a vegetarian twist, it suits all preferences.
Meal Prep-Friendly: Make-ahead and freezer-friendly, this stew is a lifesaver for weeknight dinners. Don’t miss out on trying it with a side of freshly baked bread for dipping!
Ingredients for Crockpot Beef Stew
Get ready to dive into this flavorful feast!
For the Stew Base
• Beef Stew Meat – Provides the protein base and can also be swapped with chuck roast or portobello mushrooms for a vegetarian version.
• Carrots – Adds natural sweetness and essential nutrients without any need for substitutions.
• Potatoes – Contributes a heartiness and creamy texture; use russet or Yukon gold for the best results.
• Onion – The foundational flavor component; yellow onions are preferred for their sweetness.
• Garlic – Enhances the overall flavor; fresh garlic packs a punch or use powdered garlic if that’s what you have.
For the Broth
• Red Wine – Introduces depth and complexity; substitute with beef stock or grape juice for a non-alcoholic version.
• Beef Stock – Complements the beef flavor, enriching the broth’s savory notes.
• Flour – Acts as a thickening agent for the stew; for gluten-free options, replace with cornstarch or arrowroot at half the amount.
For Depth of Flavor
• Olive Oil & Butter – Essential for sautéing and adding a layer of richness; feel free to replace with your preferred cooking oil.
• Fresh Herbs (like rosemary and thyme) – Bring aromatics and brightness throughout the cooking process, making the dish smell heavenly.
For Finishing Touches
• Peas – Added at the end for a burst of color and sweetness; keep them fresh by adding them in the last 15 minutes of cooking.
This Crockpot Beef Stew is sure to become a family favorite, filling your home with warmth and love!
How to Make Crockpot Beef Stew
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Prepare the Beef: Cut the beef stew meat into 1½-inch cubes, and season well with black pepper, garlic salt, and celery salt. Toss through flour to give it a nice coating.
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Brown the Meat: Heat olive oil in a skillet over medium-high heat. Brown the beef on all sides in batches—this will take about 5 minutes per batch. Once browned, transfer the meat to the crockpot.
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Sauté the Aromatics: In the same skillet, sauté chopped onion for about 5 minutes until it softens. Add minced garlic and cook for another minute, stirring frequently. Deglaze the skillet with a splash of red wine, scraping up any brown bits.
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Combine Ingredients: Transfer the onion and garlic mixture to the crockpot. Add the sliced carrots, cubed potatoes, beef stock, and remaining red wine to the pot, stirring everything together.
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Cook the Stew: Cover the crockpot and cook on low for 7½ to 8 hours or on high for 3½ to 4 hours, until the beef is tender and the vegetables are soft.
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Add the Peas: Stir in the peas during the last 15 minutes of cooking. This keeps their vibrant color and texture intact.
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Thicken the Stew (Optional): If you prefer a thicker stew, mix cornstarch with equal parts water to create a slurry and stir it in. You can also add a dab of butter for a rich finish.
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Serve Warm: Scoop the hearty stew into bowls and serve hot with crusty bread for dipping, or over a bed of rice for a comforting meal.
Optional: Garnish with fresh herb sprigs for a lovely presentation.
Exact quantities are listed in the recipe card below.
What to Serve with Crockpot Beef Stew?
Creating a delightful meal is about harmony, and nothing pairs better with this rich, hearty stew than a selection of beloved sides.
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Crusty Bread: Perfect for dipping, crusty bread enhances the experience of savoring every drop of the flavorful broth. This warm, crunchy companion feels like a hug on a cold evening.
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Creamy Mashed Potatoes: These fluffy potatoes offer a luxurious texture that complements the stew beautifully, soaking up all that delicious sauce. Pairing them creates a comforting classic that everyone loves.
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Garlicky Green Beans: The freshness of sautéed green beans with a hint of garlic adds vibrancy to the meal. Their crispness balances the stew’s hearty nature, rounding out the plate.
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Side Salad: A light, crisp salad with mixed greens and a tangy vinaigrette brightens the meal. This refreshing addition contrasts beautifully with the warmth of the stew.
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Savory Biscuits: Flaky biscuits can beautifully soak up the stew’s juices, enhancing the overall dining experience. Their buttery taste is always a welcome addition, making every bite memorable.
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Roasted Brussels Sprouts: Their slightly crispy texture and nutty flavor provide a flavorful balance to the tender beef stew. Roasting deepens their flavor, making them a must-try alongside this dish.
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Red Wine: A glass of red wine mirrors the depth in the stew and elevates the meal, making it feel special. The rich flavors intertwine perfectly and encourage leisurely bites.
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Chocolate Cake: For dessert, a slice of rich chocolate cake rounds off the meal with a touch of indulgence. This sweet treat is a delightful way to finish your cozy dinner experience.
Expert Tips for Crockpot Beef Stew
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Choose Quality Beef: Select well-marbled cuts like chuck or brisket; they become tender and flavorful during slow cooking, ensuring the best Crockpot Beef Stew experience.
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Avoid Overcrowding: When browning the beef, work in small batches to achieve a nice sear. Overcrowding can lead to steaming rather than browning.
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Adjust Cooking Time: Check tenderness about 30 minutes before serving. If the beef isn’t fork-tender yet, cover and continue cooking until it is.
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Enhance Flavor Depth: Consider adding a splash of balsamic vinegar for richness, especially if you opt for the vegetarian potobello version—don’t skip this step!
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Perfect Peas: Add peas towards the end of cooking to maintain their bright color and slight crunch; no one likes mushy peas in their stew!
How to Store and Freeze Crockpot Beef Stew
Fridge: Store leftover Crockpot Beef Stew in an airtight container for up to 4 days. Ensure it cools completely before sealing to maintain freshness.
Freezer: Freeze the stew in portions for up to 3 months. Use freezer-safe containers or heavy-duty freezer bags, removing as much air as possible.
Reheating: Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave until heated through. Add a splash of broth if it thickens too much.
Separation: If you notice any liquid separation after freezing, simply stir well before reheating to bring back its delicious texture.
Crockpot Beef Stew Variations
Feel free to get creative with your Crockpot Beef Stew and make it your own!
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Vegetarian Option: Replace beef with portobello mushrooms and adjust the cooking time slightly for tender results. This swap brings an earthy flavor that complements the rich broth beautifully.
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Gluten-Free: Swap regular flour for cornstarch or arrowroot to thicken, using half the amount. Your stew will still achieve that comforting texture without the gluten.
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Extra Veggies: Add green beans, bell peppers, or zucchini to increase vegetable variety and nutrition. Toss them in during the last hour of cooking for a delightful crunch.
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Spicy Kick: Introduce crushed red pepper flakes or a splash of hot sauce for a fiery twist. Adjust the amount to suit your heat preference; the warmth can transform the flavor profile splendidly.
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Red Wine Substitute: Use grape juice or additional beef stock instead of red wine for a non-alcoholic version. This option keeps the stew rich while catering to all palates.
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Herb Variations: Experiment with different herbs like oregano or parsley for a distinct twist. Fresh herbs can enhance the flavor and aroma, bringing a new dimension to your comfort dish.
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Sweet Addition: Toss in some diced sweet potatoes or butternut squash for a hint of sweetness that balances the savory elements beautifully. They add an extra layer of flavor and nutrition.
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Creamy Finish: Stir in a dollop of heavy cream or coconut milk just before serving for a luxurious, velvety broth that elevates each bite. This indulgent touch takes your stew to the next level.
Make Ahead Options
These Crockpot Beef Stew preparations are perfect for busy home cooks looking to save time during the week! You can chop and season the beef, as well as cut the vegetables, up to 24 hours in advance; simply store them in the refrigerator to maintain freshness. Additionally, you can prepare the onion and garlic mixture ahead by sautéing, then refrigerating it for up to 3 days. When it’s time to enjoy your stew, just add all the ingredients—along with the prepped aromatics—into the crockpot and let it cook. This way, you’ll always have a hearty, comforting meal that’s just as delicious as if you made it fresh!
Crockpot Beef Stew Recipe FAQs
How do I choose the best beef for my Crockpot Beef Stew?
Absolutely! Opt for well-marbled cuts like chuck or brisket, which break down beautifully during slow cooking. This ensures your stew will have that tender, melt-in-your-mouth texture everyone loves—a sure hit around the dinner table!
What if I have leftovers? How should I store them?
Very good question! Store any leftover Crockpot Beef Stew in an airtight container in the refrigerator for up to 4 days. Be sure to let it cool completely before sealing to keep it fresh and ready for your next cozy meal.
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Can I freeze my Crockpot Beef Stew?
Absolutely! The beauty of this stew is that it freezes wonderfully. Simply portion it into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. It will hold up well for up to 3 months. When you’re ready to enjoy it again, thaw it in the refrigerator overnight and gently reheat on the stovetop or in the microwave, adding a splash of broth if needed.
Is there a vegetarian option for this recipe?
Yes! You can easily substitute the beef with portobello mushrooms, creating a robust and satisfying vegetarian alternative. Follow the same cooking instructions, but reduce the cooking time slightly to about 6 hours on low or 4 on high, ensuring that the mushrooms remain tender and flavorful.
How do I fix a stew that ended up too thin?
Don’t worry! If your stew is thinner than preferred, you can thicken it with a cornstarch slurry. Simply mix equal parts cornstarch and cold water, add it to the simmering stew, and continue cooking for a few minutes until it thickens. For an extra touch of richness, stir in a bit of butter at the end.
Are there any dietary considerations with this recipe?
Absolutely! This Crockpot Beef Stew contains common allergens like garlic and flour (for thickening). If you’re gluten-free, I recommend substituting flour with half the amount of cornstarch or arrowroot powder. Always ensure to check allergen labels on stock and other packaged ingredients to stay safe!
Crockpot Beef Stew That Brightens Your Busy Weeknights
Ingredients Â
Equipment
MethodÂ
- Cut the beef stew meat into 1½-inch cubes, and season well with black pepper, garlic salt, and celery salt. Toss through flour to give it a nice coating.
- Heat olive oil in a skillet over medium-high heat. Brown the beef on all sides in batches, about 5 minutes per batch. Transfer to the crockpot.
- In the same skillet, sauté chopped onion for about 5 minutes until softened. Add minced garlic and cook for another minute. Deglaze with a splash of red wine.
- Transfer the onion and garlic mixture to the crockpot. Add sliced carrots, cubed potatoes, beef stock, and remaining red wine, stirring everything together.
- Cover the crockpot and cook on low for 7½ to 8 hours or on high for 3½ to 4 hours, until the beef is tender.
- Stir in the peas during the last 15 minutes of cooking.
- If preferred, mix cornstarch with water to create a slurry to thicken the stew; add a dab of butter for richness.
- Serve warm in bowls with crusty bread or over rice.