This Easy Crock Pot Beef Stew is a cozy dish packed with tender beef and hearty veggies. It slow-cooks to perfection, making everything so flavorful and melt-in-your-mouth good!
I love coming home to the smell of this stew—it feels like a warm hug! Plus, it’s so easy to pop all the ingredients in the pot and let it do the work while you relax.
Key Ingredients & Substitutions
Beef Stew Meat: Choose well-marbled cuts for tenderness, like chuck or round. If you’re looking for a leaner option, try sirloin. Also, cubed lentils can work for a vegetarian version.
Carrots and Potatoes: These are classic choices for stew. Sweet potatoes can be used in place of regular potatoes for a sweeter flavor. If you want to skip the carbs, turnips or parsnips are great substitutes.
Red Wine: This adds depth to the flavor, but if you prefer to avoid alcohol, simply increase the beef broth. You can also use grape juice with a splash of vinegar for a similar effect.
Herbs: Fresh herbs can enhance flavor. If you have fresh thyme or rosemary, use three times the amount of dried herbs. They can elevate the taste of the stew!
How Do You Brown Beef for Stew Properly?
Browning beef is key to deepening the stew’s flavor. Start with a hot skillet and work in batches to avoid overcrowding, which can steam the meat instead.
- Heat olive oil on medium-high heat.
- Coat beef cubes lightly in flour with salt and pepper.
- Brown in batches for about 3-4 minutes until seared on all sides.
- Transfer browned beef to the crock pot to lock in flavor.
This step develops wonderful flavor that you don’t want to skip. Enjoy the process and the great aroma that fills your kitchen!
Easy Crock Pot Beef Stew Recipe for Tender Meat
Ingredients You’ll Need:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 3 large carrots, peeled and sliced
- 3 medium potatoes, peeled and diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional, can substitute with additional beef broth)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and black pepper to taste
- 3 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 cup frozen peas (added near the end of cooking)
How Much Time Will You Need?
This delicious beef stew takes about 20 minutes of prep time and then cooks for 7-8 hours on low or 4-5 hours on high in your crock pot. Perfect for a busy day, when you can set it and forget it until dinner!
Step-by-Step Instructions:
1. Brown the Beef:
In a large skillet, heat the olive oil over medium-high heat. Toss the beef cubes in the all-purpose flour seasoned with salt and pepper. Brown the beef in batches until nicely seared on all sides, which should take about 3-4 minutes per batch. Once browned, transfer the beef to the crock pot.
2. Sauté the Aromatics:
In the same skillet, add the chopped onions and minced garlic. Sauté until they become translucent and fragrant, around 3-4 minutes. After that, add this mixture to the crock pot along with the beef.
3. Add the Vegetables and Seasonings:
Into the crock pot, add the sliced carrots, diced potatoes, tomato paste, dried thyme, dried rosemary, and bay leaves. Don’t forget to season with salt and pepper! Gently mix everything together.
4. Pour in the Liquids:
Next, pour in the beef broth and red wine (if you are using it). Give everything a gentle stir to combine all the ingredients well.
5. Cook the Stew:
Cover the crock pot with the lid and set it to cook on low for 7-8 hours or on high for 4-5 hours. You want it to cook until the beef is really tender and the vegetables are cooked through.
6. Add the Peas:
About 30 minutes before you plan to serve the stew, stir in the frozen peas. Cover the pot again and continue cooking until the peas are heated through.
7. Final Touches:
Before serving, don’t forget to remove the bay leaves. Taste the stew and add any additional salt and pepper if needed.
8. Serve and Enjoy:
Serve the beef stew hot, paired with crusty bread for dipping or over a bed of mashed potatoes for a comforting meal. Enjoy your tender, flavorful crock pot beef stew!
Frequently Asked Questions (FAQ)
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef, but make sure to thaw it completely before browning. The best way to thaw beef is in the refrigerator overnight. If you’re short on time, you can use the microwave’s defrost setting. Pat the meat dry before browning it to achieve a good sear!
What If I Don’t Have Red Wine?
No problem! Simply substitute the red wine with an additional cup of beef broth, or add a splash of vinegar to the broth to mimic the acidity and depth of flavor that red wine brings.
How Do I Store Leftovers?
Store leftover beef stew in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it on the stove over low heat or in the microwave. You can also freeze leftovers for up to 3 months—just let it cool completely before transferring it to a freezer-safe container.
Can I Add Other Vegetables?
Absolutely! You can get creative with the vegetables. Consider adding mushrooms, bell peppers, or green beans. Just be aware of the cooking times; some veggies may need to be added later in the cooking process to prevent them from getting too soft.
