There’s nothing quite like a hearty beef stew simmered all day in the crockpot.
Tender beef, rich gravy, and perfectly cooked vegetables come together for a comforting meal that tastes like home.
Why You’ll Love This Recipe
The beef turns melt-in-your-mouth tender after slow cooking.
The red wine and herbs create a deep, rich flavor.
It’s a complete one-pot meal with meat, potatoes, and veggies.
The recipe is flexible with optional thickening and seasoning.
It’s the perfect cozy dish for chilly evenings or family dinners.
What You’ll Need (Ingredient Highlights)
Stew meat, well-marbled for tenderness.
Cabernet sauvignon or merlot wine for richness.
Beef stock and bouillon for savory depth.
Carrots and baby Yukon potatoes for hearty texture.
Tomato concentrate and Worcestershire sauce for umami.
Fresh rosemary and bay leaves for earthy flavor.
Frozen peas for freshness at the end.
Cornstarch slurry for optional thickening.
Butter for velvety finish.
Pro Tips Before You Start
Cut beef into even cubes so they cook uniformly.
Brown the meat in batches to avoid steaming.
Deglaze the skillet to capture every bit of flavor.
Add peas at the very end to keep them bright.
Swirl in butter at the finish for a glossy sauce.
How to Make Beef Stew Recipe Crockpot
Step 1 – Prepare and season the meat
Cube beef, discard excess fat, season with black pepper, garlic salt, and celery salt.
Toss with flour.
Step 2 – Sear the beef
Brown cubes in batches with olive oil until golden. Transfer to crockpot.
Step 3 – Sauté and deglaze
Cook onions in butter until soft. Add garlic, then deglaze pan with wine.
Transfer mixture to crockpot.
Step 4 – Add ingredients and cook
Add broth, bouillon, Worcestershire, tomato concentrate, carrots, potatoes, bay leaves, and rosemary.
Cover and cook on low 7½–8 hours or high 3½–4 hours.
Step 5 – Finish with peas and thickener
Add peas in last 15 minutes. Remove bay leaves and rosemary.
If desired, stir in cornstarch slurry to thicken.
Step 6 – Butter finish and serve
Swirl in cold butter for silky texture. Add Gravy Master if using. Serve hot.
What to Serve Them With
Crusty bread for dipping.
A crisp green salad for freshness.
Steamed green beans or asparagus.
A glass of the same red wine used in cooking.
Variations / Substitutions
Swap wine for extra broth if preferred.
Add mushrooms for more depth.
Use sweet potatoes instead of Yukon gold.
Skip flour and thicken only with cornstarch for gluten-free option.
Storage & Leftovers
Store in airtight containers in the fridge for 4–5 days.
Freeze cooled stew in freezer-safe bags for up to 3 months.
Reheat on the stove over medium heat, adding broth if too thick.
FAQs
Can I make this without wine?
Yes, substitute with extra beef broth for a milder flavor.
Do I need to brown the beef first?
It’s optional, but it adds a richer, deeper flavor.
Can I use chicken or vegetable stock instead?
Yes, but beef stock provides the most traditional taste.
What cut of beef works best?
Chuck roast or any well-marbled stew meat works great.
Can I cook this overnight?
Yes, use the low setting and it will be ready in the morning.
How can I make the stew thicker?
Add a cornstarch slurry or let it simmer uncovered for a few minutes.
Can I add more vegetables?
Absolutely, mushrooms, celery, or parsnips are great additions.
Is this recipe freezer-friendly?
Yes, it freezes very well. Just thaw overnight in the fridge before reheating.
What can I do if the stew tastes too salty?
Add more potatoes or a splash of cream to balance it.
Can I double the recipe?
Yes, just make sure your crockpot is large enough.
Final Thoughts
This crockpot beef stew is rich, hearty, and perfect for cold-weather comfort.
With tender beef, flavorful broth, and perfectly cooked vegetables, it’s a timeless recipe you’ll want to make again and again.
