Beef Stew Recipe Crock Pot
When you crave hearty, soul-warming comfort food, this Beef Stew Recipe Crock Pot style is your answer. Tender beef, veggies, and rich broth simmer together all day for a cozy dinner that feels like a warm hug — with minimal effort!
Ingredients
- 2 lbs chuck roast or stew meat cut into 1-inch pieces
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil or vegetable oil
- 1 large onion diced
- 4 garlic cloves minced
- 4 cups beef broth low sodium
- 1 cup dry red wine optional
- 3 large carrots peeled and cut into 1-inch chunks
- 4 medium potatoes peeled and cut into chunks
- 1 cup green beans trimmed and cut into 1-inch pieces
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and black pepper to taste
- 2 tablespoons cornstarch + 2 tablespoons cold water optional, for slurry
- Fresh parsley chopped (for garnish)
Instructions
- Sear the Beef (Optional): Heat a large skillet over medium-high heat. Toss beef with flour, salt, and pepper. Brown in batches for 2–3 minutes per side until crust forms.
- Deglaze: Pour in red wine or broth, scrape browned bits, then pour all into the crock pot.
- Add Ingredients: Add beef, onion, garlic, carrots, potatoes, green beans, tomato paste, Worcestershire, herbs, bay leaves, and remaining broth to crock pot.
- Slow Cook: Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours until beef is tender.
- Thicken (Optional): Stir in cornstarch slurry in the last 30 minutes for a thicker stew.
- Finish: Remove bay leaves, adjust seasoning, garnish with parsley, and serve warm.
Notes
- Browning the beef first adds deep flavor — don’t skip it if you have time.
- Cut veggies evenly for consistent cooking.
- Red wine adds rich depth; use broth if you prefer no alcohol.
- Stew tastes even better the next day — perfect for leftovers!
- Store in airtight containers for up to 4 days in the fridge or 3 months in the freezer.