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Crockpot Beef Stew

This Crockpot Beef Stew delivers rich, slow-cooked flavor with minimal hands-on time, featuring fork-tender beef, soft vegetables, and a deep broth, perfect for weeknights or cold evenings.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Meat and Seasoning
  • 2 lbs beef chuck roast, cut into bite-sized pieces Use cuts with connective tissue for best texture.
  • Salt and pepper to taste Season beef with this before searing.
Vegetables
  • 4 pieces carrots, sliced Add midway through for firmer texture.
  • 3 pieces potatoes, peeled and diced Optional to add potatoes mid-cook for firmness.
  • 1 piece onion, chopped
  • 3 cloves garlic, minced
Liquids
  • 2 cups beef broth
  • 1 cup red wine (optional, for richer flavor) Use more broth if omitting wine.
Condiments and Herbs
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary Can be substituted with oregano for variation.
  • Olive oil for searing Use a splash to sear the beef.

Method
 

Preparation
  1. Trim excess fat from the beef and chop the vegetables into uniform pieces for even cooking. Season the beef with salt and pepper.
  2. In a skillet over medium-high heat, add a splash of olive oil and sear the beef until browned on all sides.
Cooking
  1. Transfer the seared beef to the crockpot. Add carrots, potatoes, onion, garlic, tomato paste, herbs, beef broth, and red wine if using. Stir to combine all ingredients evenly.
  2. Cover the crockpot and cook on low for 8 hours or on high for about 4-5 hours, until the beef is fork-tender and the vegetables are soft.
  3. Taste and adjust the seasoning with salt and pepper. For a thicker stew, stir in a slurry of cornstarch and water if desired.

Notes

Serve the stew hot in deep bowls. Pair with crusty bread or buttered rolls, or serve over mashed potatoes or buttered egg noodles. Cool the stew and refrigerate in airtight containers for 3–4 days or freeze for up to 3 months.