This Easy Crock Pot Beef Stew is perfect for cozy nights! With tender beef, hearty veggies, and a rich sauce, it warms your heart with every bite.
I love to toss everything in the pot, set it, and relax! It’s like a warm hug in a bowl—make sure to grab some bread for dipping! 😊
Key Ingredients & Substitutions
Beef stew meat: Look for chuck roast, which becomes tender during slow cooking. If you’re looking for a leaner option, sirloin works well too.
Carrots: Fresh carrots bring sweetness and color. If you want to save time, you can use frozen mixed veggies as a quick substitute.
Potatoes: I prefer Russet potatoes for their fluffy texture. Yukon Golds are also great! If you’re avoiding carbs, try using cauliflower instead.
Red wine: It adds depth to the stew. If you prefer not to use wine, simply add more beef broth or a splash of vinegar for acidity.
Herbs: Fresh herbs can be used if you have them on hand! Just remember to double the amount since fresh herbs are less concentrated.
How Do I Get Tender and Flavorful Beef?
Getting perfectly tender beef in your stew is key! Here’s how to do it:
- Start by browning the beef on high heat. This creates a nice crust, adding flavor to your stew.
- Don’t rush the cooking time! Slow cooking on low heat helps break down tough meat fibers, resulting in tender beef.
- Using a lid helps retain moisture during cooking, making the beef juicy and flavorful.
Easy Crock Pot Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 pounds beef stew meat, cut into 1-inch cubes
- 4 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional, can replace with more beef broth)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 cup frozen peas (added near the end)
- Salt and black pepper to taste
- 3 tablespoons all-purpose flour
- 3 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious beef stew takes about 20 minutes of prep time and cooks low and slow for 7-8 hours or on high for 4-5 hours in the crock pot. The longer it cooks, the richer the flavors! Just set it and let it do its magic.
Step-by-Step Instructions:
1. Browning the Beef:
In a large skillet over medium-high heat, add the olive oil. Toss the beef cubes in flour, shaking off any excess. Brown the meat in batches, ensuring all sides are seared well. This adds great flavor to your stew! Once browned, transfer the beef to your crock pot.
2. Sautéing the Veggies:
In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until they’re fragrant and the onion is translucent. Then, transfer these to the crock pot with the beef.
3. Adding the Remaining Ingredients:
Now it’s time to get everything in the pot! Add the sliced carrots, diced potatoes, tomato paste, thyme, rosemary, bay leaves, beef broth, and red wine (if using) to the crock pot. Gently stir to combine all the ingredients well.
4. Cooking the Stew:
Cover the crock pot, setting it to cook on low for 7-8 hours or high for 4-5 hours. The beef should be tender, and the veggies perfectly cooked when it’s done!
5. Finishing Touches:
About 30 minutes before serving, add the frozen peas to the pot and stir them in. This will brighten up the dish!
6. Final Seasoning:
When it’s ready, carefully remove the bay leaves. Taste your stew and add salt and pepper to your liking.
7. Serve and Enjoy:
Garnish your hearty stew with fresh parsley for a nice pop of color. Serve it hot with crusty bread on the side or over creamy mashed potatoes for a complete comfort meal.
Enjoy your comforting, hearty crock pot beef stew! It’s perfect for chilly days or whenever you need a little bit of cozy in your life!
FAQ for Easy Crock Pot Beef Stew
Can I Use Frozen Beef Instead of Fresh?
Yes, you can use frozen beef, but make sure to thaw it completely before cooking. Thaw in the refrigerator overnight or use the microwave’s defrost function. It’s important for even cooking and flavor absorption.
What Can I Substitute for Red Wine?
If you prefer not to use red wine, simply replace it with an equal amount of beef broth or add a splash of vinegar (like balsamic) for acidity. This will help maintain a rich flavor in the stew!
Can I Make This Ahead of Time?
Absolutely! You can prepare the stew the night before by browning the meat and chopping the vegetables. Store everything in the fridge and then simply add it to the crock pot in the morning for a delicious dinner ready by the evening.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat or in the microwave. If the stew thickens too much, add a splash of broth or water to loosen it up.
