Crock Pot Beef Stew Recipe

Beef stew is the ultimate comfort food, especially when made effortlessly in a crock pot. This recipe transforms simple ingredients into a rich, hearty meal that warms you from the inside out. Tender chunks of chuck roast are browned in butter and coated with seasoned flour to create a flavorful crust that thickens the stew as it cooks slowly. The addition of Cabernet Sauvignon red wine adds depth and complexity to the broth, blending beautifully with tomato paste, Worcestershire sauce, and a medley of fresh vegetables like celery, carrots, onions, and Yukon gold potatoes. As the stew simmers all day, the flavors meld into a savory, satisfying dish perfect for chilly evenings or family gatherings. The slow cooking process breaks down the meat to melt-in-your-mouth tenderness while the potatoes and carrots retain a pleasant bite. A handful of frozen peas added at the end brightens the stew with fresh sweetness. This crock pot beef stew offers a classic, homemade taste with minimal hands-on time, making it ideal for busy cooks who want a delicious, hearty meal ready when they walk in the door.

Why You’ll Love This Recipe

1. Slow cooking develops deep, rich flavors with tender beef and vegetables.
2. Easy hands-off preparation that requires minimal active cooking time.
3. Uses simple ingredients you likely have on hand for a classic comfort meal.
4. Perfectly thickened sauce from flour coating and tomato paste for a hearty texture.
5. The addition of red wine adds complexity and elevates the flavor profile.

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Ingredients

• Chuck roast, cubed
• Salt, pepper, garlic powder
• Flour
• Butter
• Cabernet Sauvignon red wine
• Celery, chopped
• Carrots, chopped
• Onion, chopped
• Yukon gold potatoes, chopped
• Onion powder, paprika
• Minced garlic
• Tomato paste
• Worcestershire sauce
• Beef broth
• Bay leaves
• Frozen peas

Variations

• Substitute red wine with beef broth or grape juice for a non-alcoholic version.
• Add mushrooms or parsnips for extra vegetable variety.
• Use sweet potatoes instead of Yukon gold for a sweeter twist.
• Swap out frozen peas for green beans or corn for a different vegetable texture.
• Add fresh herbs like thyme or rosemary for added aroma and flavor.

How to Make the Recipe

Step 1

Season the chuck roast cubes with salt, pepper, and garlic powder, then dredge in flour.

Step 2

In a skillet, melt butter and brown the meat on all sides until golden. Transfer to crock pot.

Step 3

Deglaze the skillet with Cabernet Sauvignon, scraping up browned bits, then pour into the crock pot.

Step 4

Add chopped celery, carrots, onion, Yukon gold potatoes, tomato paste, Worcestershire sauce, minced garlic, beef broth, bay leaves, salt, pepper, onion powder, and paprika to the crock pot.

Step 5

Cover and cook on low for 7-8 hours or on high for 4-5 hours, until meat is tender and vegetables are cooked through.

Step 6

About 30 minutes before serving, stir in frozen peas and cook until heated through.

Step 7

Remove bay leaves and adjust seasoning as needed before serving.

Tips for Making the Recipe

• Brown the meat well to develop deeper flavor and color.
• Cut vegetables into larger pieces to prevent them from becoming mushy during long cooking.
• Use Yukon gold potatoes as they hold their shape better than russets in slow cooking.
• Add peas at the end to keep their bright color and texture.
• If stew is too thin, mix a tablespoon of flour or cornstarch with cold water and stir in to thicken.

How to Serve

Serve this beef stew piping hot in deep bowls with crusty bread or buttery mashed potatoes to soak up the flavorful broth. A side salad or roasted vegetables make great accompaniments for a balanced meal.

Make Ahead and Storage

Storing Leftovers

Store leftover stew in an airtight container in the refrigerator for up to 3-4 days.

Freezing

This stew freezes well—portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat gently on the stovetop over medium heat or in the microwave until warmed through, stirring occasionally.

FAQs

1. Can I use a different cut of beef?

Chuck roast is ideal, but you can use stew beef or brisket if preferred.

2. Is it necessary to brown the meat first?

Browning adds flavor and texture but can be skipped for convenience.

3. Can I prepare this recipe in an Instant Pot?

Yes, brown the meat using sauté mode, then pressure cook for about 35 minutes.

4. What can I substitute for Cabernet Sauvignon?

Use beef broth or grape juice for a non-alcoholic option.

5. How do I thicken the stew if it’s too thin?

Make a slurry with flour or cornstarch and water and stir into the stew, cooking until thickened.

6. Can I add other vegetables?

Yes, mushrooms, parsnips, or green beans are good additions.

7. Should I peel the potatoes?

Peeling is optional; Yukon gold skins are thin and add texture.

8. How long does the stew keep in the refrigerator?

Up to 4 days when stored properly.

9. Can I make this stew vegan?

Replace beef with mushrooms or lentils and use vegetable broth.

10. Is Worcestershire sauce necessary?

It adds umami depth but can be omitted if unavailable.

Conclusion

This Crock Pot Beef Stew recipe is the perfect way to enjoy a rich, comforting meal with minimal effort. The tender beef, hearty vegetables, and flavorful broth combine for a satisfying dish that is ideal for cold days or family dinners. With simple steps and easy prep, this stew is sure to become a go-to recipe in your kitchen.

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