Description

This comforting crockpot beef stew is a hearty, soul-warming meal packed with tender beef, vegetables, and savory herbs. With rich flavor from browning the meat and a slow simmer in the crockpot, it’s the perfect dish for chilly evenings or meal prepping ahead.

Ingredients

Scale

2 lbs beef stew meat, cut into 1-inch cubes
4 medium carrots, peeled and cut into chunks
4 medium potatoes, peeled and cut into chunks
1 medium onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 cup red wine (optional, can substitute with more beef broth)
2 tbsp tomato paste
1 tsp Worcestershire sauce
2 tsp salt
1 tsp black pepper
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
2 tbsp all-purpose flour (optional, for thickening)
2 tbsp fresh parsley, chopped (for garnish)
2 tbsp olive oil

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Instructions

1. Start by heating the olive oil in a large skillet over medium-high heat. Add the beef cubes and brown them on all sides—this should take about 5-7 minutes. Once nicely browned, transfer the beef to your crockpot.

2. In the same skillet, add the chopped onion and minced garlic. Sauté for about 2-3 minutes until they’re softened and fragrant. Then, add these to the crockpot with the browned beef.

3. In a separate bowl, whisk together the beef broth, red wine (if using), tomato paste, Worcestershire sauce, salt, pepper, thyme, and rosemary. Pour this aromatic mixture over the beef and veggies in the crockpot, making sure everything is coated nicely.

4. Add the carrots, potatoes, and bay leaves to the crockpot. Give it all a gentle stir to combine, ensuring the ingredients are spread out evenly.

5. Cover the crockpot and set it to cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and the veggies are cooked through.

6. If you like a thicker stew, about 30 minutes before serving, mix the flour with 3-4 tablespoons of cold water to create a slurry. Stir this into the stew, cover, and let it cook until thickened.

7. Before serving, remove the bay leaves. Taste the stew and adjust salt and pepper as needed.

8. Serve hot, garnished with fresh chopped parsley.

Notes

Browning the beef before slow cooking adds rich flavor to the stew.

You can skip the red wine and use extra beef broth for a non-alcoholic version.

The flour slurry is optional—if you prefer a brothier stew, feel free to skip it.

Leftovers store well in the fridge for up to 4 days or can be frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 7-8 hours (low) or 4-5 hours (high)
Category: Stew, Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1½ to 2 cups
Calories: ~350
Sugar: ~4g
Sodium: ~800mg
Fat: ~15g
Saturated Fat: ~5g
Unsaturated Fat: ~9g
Trans Fat: 0g
Carbohydrates: ~25g
Fiber: ~4g
Protein: ~30g
Cholesterol: ~85mg