This beef stew is a warm and comforting dish filled with tender beef, hearty veggies, and tasty spices, all made effortlessly in a crock pot. It’s perfect for chilly days!
Honestly, nothing beats coming home to the amazing smell of stew cooking. I love to serve it with some crusty bread for dipping. So delicious and cozy! 🥖
Key Ingredients & Substitutions
Beef Stew Meat: This is the star of the dish. Look for cuts like chuck roast or round, which become tender when slow-cooked. If you prefer a leaner option, use sirloin, but remember it may not be as tender.
Carrots: Use fresh, firm carrots for the best flavor. If you’re short on time, baby carrots are a good substitute, although they’ll cook faster.
Potatoes: Yukon Gold or Russet potatoes hold up well in stew. If you want a lower-carb option, try using cauliflower or turnips instead.
Red Wine: If you’re not using wine, you can replace it with extra beef broth or even a splash of vinegar. This adds acidity, balancing the flavors nicely.
Tomato Paste: This gives depth to your stew. If you’re out, ketchup can be used as a substitute, though it’s sweeter.
What’s the Best Way to Brown the Beef?
Browning the beef enhances its flavor and creates a rich base for your stew. Here’s how to do it right:
- Make sure your skillet is hot before adding the olive oil. This helps the meat sear instead of steam.
- Don’t overcrowd the skillet—brown meat in batches. This ensures each piece gets that nice golden crust.
- Use a slotted spoon to transfer the browned beef to the crock pot. This keeps the flavorful bits in the pan for the next steps.
Following these tips will give your stew a richer flavor and more satisfying texture. Enjoy your delicious beef stew!
The Best Tender Beef Stew in a Crock Pot
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 4 large 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
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and black pepper to taste
- 2 tbsp olive oil
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious beef stew takes about 20-30 minutes to prepare and then 7-8 hours to cook on low or 4-5 hours on high in the crock pot. Great for prepping in the morning and letting it cook all day!
Step-by-Step Instructions:
1. Brown the Beef:
Start by heating the olive oil in a large skillet over medium-high heat. Season the beef cubes generously with salt and pepper. Brown the beef in batches, cooking for about 3-4 minutes on each side until nicely seared. Once browned, transfer the beef to the crock pot.
2. Sauté Onions and Garlic:
In the same skillet, add the chopped onions and minced garlic. Sauté for about 2 minutes until they are softened and fragrant. Then, stir in the tomato paste and cook for another minute to caramelize the flavors.
3. Deglaze the Pan:
Pour in the red wine (if you’re using it) to deglaze the skillet. Scrape the bottom with a wooden spoon to loosen any tasty browned bits stuck to the pan. Let the wine simmer for about 2 minutes to reduce slightly.
4. Combine Ingredients:
Now, transfer everything from the skillet into the crock pot where the beef is. Add the beef broth, Worcestershire sauce, dried thyme, dried rosemary, bay leaves, carrots, and potatoes. Stir well to combine all the ingredients.
5. Cook the Stew:
Cover and cook the stew on low for 7-8 hours or on high for 4-5 hours. Your stew is done once the beef is tender and the vegetables are cooked through.
6. Thicken If Desired:
If you want a thicker stew, about 30 minutes before serving, mix the flour with a little cold water to make a slurry. Stir this into the stew and continue cooking uncovered to let it thicken.
7. Final Touches:
Before serving, remove the bay leaves. Taste the stew and adjust seasoning with salt and pepper as needed.
8. Serve and Enjoy:
Ladle the hearty beef stew into bowls and garnish with fresh chopped parsley for a pop of color. Serve warm and enjoy every comforting bite!
This rich, tender beef stew is sure to become a favorite. It’s perfect for cozy nights and gets better with leftovers, too!
Can I use frozen beef stew meat in this recipe?
Yes, but it’s best to thaw it first for even cooking. Thaw the meat in the refrigerator overnight or use the quick method by placing it in a sealed plastic bag and submerging it in cold water for about an hour before cooking.
What can I substitute for red wine?
If you prefer not to use red wine, you can substitute it with beef broth or a little bit of balsamic vinegar mixed with water for acidity. Both options will still provide great flavor to your stew!
How do I store leftovers?
Cool the stew completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. For longer storage, freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
Can I add other vegetables to the stew?
Absolutely! Feel free to add your favorite vegetables, such as peas, green beans, or mushrooms. Just keep in mind that softer vegetables may cook faster, so add them during the last 30 minutes of cooking to retain some texture.
