Crock Pot Beef Stew Recipe

Crock Pot Beef Stew is one of those meals that I like to make on a cool blustery day. It’s hearty, filling, and packed with tender beef and flavorful vegetables which will warm you from the inside out.

But what I love most about this recipe is how easy it is to make. You can prepare everything in the morning, let it cook all day, and have a warm and satisfying dinner ready to eat, without much effort.

I make this stew in my 6-quart Crock Pot, which has been a lifesaver on busy days. The slow cooker does all the work, so I don’t have to worry about standing over the stove preparing dinner in the evening.

Luckily, I have a “Keep Warm” setting on my crock pot that automatically kicks in after the cook time is up. That feature is especially helpful when I’m not home because it keeps the food warm without overcooking the vegetables or drying out the meat.

It is the low and slow cooking method is what makes this beef stew so good. The beef turns out tender, the vegetables cook to the perfect texture, and the flavors blend together beautifully.

While you can make beef stew on the stovetop, I think the Crock Pot version is easier and delivers better flavor and texture.

Tips for Making the Best Crock Pot Beef Stew

Choosing the Right Meat
For the best results, use chuck roast or stew meat. Chuck roast is slightly fattier and will give you a more tender, flavorful stew. If you prefer leaner meat, stew meat is a good choice, however, the meat may be a little more tough.

Cut Vegetables Evenly
When chopping the potatoes, carrots, and onions, try to keep the pieces about the same size. This helps them cook evenly and ensures you don’t end up with some vegetables that are too soft while others are undercooked.

Optional Ingredients
The caraway seeds are optional but can add a nice earthy flavor to the stew. If you’re not a fan or if you simply don’t have any in your spice drawer, you can leave them out without affecting the overall dish.

Using Wine
The dry red wine adds depth and complexity to the sauce, but it’s not absolutely necessary. If you prefer not to use wine, simply replace it with an equal amount of beef broth.

Thickening the Sauce
Making a roux with flour and hot liquid is an easy way to thicken the stew. If you want a gluten-free option, you can use cornstarch instead of flour.

Crock Pot Beef Stew Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

*Specific measurements are located in the recipe card below, but here are the ingredients that you will need:

• Extra virgin olive oil
• Beef: Use a chuck roast or stew meat. cut into 1-inch cubes.
• Baby red potatoes: These hold up well during the long cooking process.
• Carrots: Peel and slice them into chunks.
• Onion: Slice into wedges.
• Garlic: Minced or finely chopped.
• Beef broth: Provides the liquid base.
• Dry red wine: Adds depth of flavor, but you can skip it if you prefer.
• Tomato paste: Helps thicken the sauce and adds richness to the stew.
• Worcestershire sauce: The secret ingredient that gives this dish a savory boost.
• Seasonings: Dried thyme, smoked paprika, and bay leaves. Caraway seeds are optional but add a unique flavor to the dish.
• Flour: Used to thicken the sauce at the end.

INSTRUCTIONS

Prepare the Beef
Start by cutting the beef into bite-sized pieces. Even if you buy pre-cut stew meat, I recommend trimming any large or uneven chunks so they’re uniform in size. This helps the meat cook evenly and makes it easier to eat.

Once the beef is cut, season it with salt and pepper on both sides. Then heat a large skillet over medium heat and add a little olive oil.

When the oil is hot, add the beef and brown it on all sides. This step only takes a few minutes, but it’s worth doing because it locks in the flavor and helps the beef develop a nice texture.

If you’re in a hurry, you can skip browning the beef, but I think it makes a difference in the final dish. Once the beef is browned, transfer it to the Crock Pot.

Add the Vegetables
Next, prepare the vegetables. Cut the potatoes into halves or quarters, depending on their size. Slice the carrots and onions into chunks, and mince the garlic. Add all the vegetables to the Crock Pot, spreading them over the beef.

Make the Sauce
In a bowl, mix together the beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, smoked paprika, and a pinch of salt and pepper. If you like caraway seeds, you can add them now as well.

Pour this mixture over the beef and vegetables in the Crock Pot. Toss in the bay leaves for extra flavor.

COOK TIME REQUIRED

Cover the Crock Pot with the lid and set it to cook on LOW for 7–8 hours or on HIGH for 3–4 hours. The low setting is ideal if you have the time because it allows the beef to become more tender and the flavors to meld together.

Thicken the Sauce
When the cook time is up, it’s time to thicken the sauce. Start by removing about ½ cup of the hot liquid from the Crock Pot and transferring it to a small bowl. Add the flour to the liquid and whisk until it’s smooth, with no lumps.

Pour this mixture back into the Crock Pot and stir to combine. Turn the Crock Pot to HIGH and let the stew cook for another 30 minutes. This step will help the sauce thicken and coat the beef and vegetables.

6. Serve and Enjoy
Once the sauce has thickened, the stew is ready to serve. I like to enjoy it with a slice of bread, like homemade Artisan Bread, to soak up all the rich, flavorful sauce that will be at the bottom of your bowl or plate.

Storing and Reheating Leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to 3–4 days. To reheat, place the stew in a pot over medium heat until warmed through. You can also microwave individual portions, but stir halfway through to ensure even heating.

This stew also freezes well. Let it cool completely, then transfer it to freezer-safe containers or bags. It will keep in the freezer for up to 3 months. When you’re ready to eat, thaw the stew in the refrigerator overnight and reheat as mentioned above.

Crock Pot Beef Stew is a simple and satisfying meal that’s perfect for cold days or busy schedules. By letting the Crock Pot do the work, you can enjoy a hearty dinner without spending hours in the kitchen. Once you give it a try, I am sure that this stew is sure to become a family favorite.

Enjoy! Mary

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