The Best Tender Beef Stew Crock Pot recipe is your ultimate guide to a comforting, deeply flavorful, and incredibly easy dinner that’s perfect for busy weeknights or cozy weekends. This fail-proof method ensures fork-tender beef and a rich, savory broth that will become a family favorite.
Key Ingredients for The Best Tender Beef Stew Crock Pot
- 2 lbs beef chuck roast, trimmed of excess fat and cut into 1.5-inch cubes
- 2 tablespoons all-purpose flour
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 2 tablespoons olive oil or vegetable oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup dry red wine (optional, such as Cabernet Sauvignon or Merlot)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1.5 lbs potatoes, peeled and cut into 1-inch chunks (Yukon Gold or Russet work well)
- 1 lb carrots, peeled and cut into 1-inch chunks
- 1 cup frozen peas (added in the last 30 minutes of cooking)
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons cold water (optional, for thickening)
- Fresh parsley, chopped (for garnish)
How to Make The Best Tender Beef Stew Crock Pot
This recipe for The Best Tender Beef Stew Crock Pot is wonderfully simple, requiring minimal hands-on time for maximum flavor. The slow cooker does all the work, transforming humble ingredients into a rich, hearty, and deeply satisfying stew. You’ll achieve incredibly tender beef and a luxuriously thick sauce with just a few easy steps, making it perfect for even novice cooks. Preparation time is approximately 20 minutes, with 6-8 hours of slow cooking time.
Step-by-Step Instructions
- Prepare the Beef: In a large bowl, toss the beef cubes with the flour, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated. This flour coating helps to brown the beef and thicken the stew later.
- Sear the Beef: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Working in batches to avoid overcrowding the pan, sear the beef on all sides until deeply browned. This step is crucial for developing rich flavor. Remove the seared beef from the skillet and place it into your slow cooker.
- Sauté Aromatics: Add the chopped onion to the same skillet (add a little more oil if needed) and cook over medium heat, scraping up any browned bits from the bottom of the pan, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Deglaze the Pan (Optional): If using red wine, pour it into the skillet with the onions and garlic. Bring to a simmer and scrape the bottom of the pan to release any stuck-on bits. Let the wine simmer for 2-3 minutes to allow some of the alcohol to evaporate.
- Combine Liquids and Flavorings: Pour the beef broth into the slow cooker with the seared beef. If you deglazed with wine, add the wine mixture as well. Stir in the tomato paste, Worcestershire sauce, dried thyme, dried rosemary, bay leaves, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of black pepper. Stir everything to combine.
- Add Vegetables: Add the chopped potatoes and carrots to the slow cooker. Gently stir to distribute them throughout the liquid.
- Slow Cook: Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the beef is fork-tender and the vegetables are cooked through.
- Add Peas: During the last 30 minutes of cooking, stir in the frozen peas.
- Thicken the Stew (Optional): If you prefer a thicker stew, in a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Stir this slurry into the stew in the slow cooker and cook on HIGH (uncovered if possible) for the final 15-20 minutes, or until the stew has thickened to your desired consistency.
- Serve: Remove the bay leaves before serving. Ladle the Best Tender Beef Stew Crock Pot into bowls and garnish with fresh chopped parsley.
Why You’ll Love This The Best Tender Beef Stew Crock Pot
You’re going to adore this Best Tender Beef Stew Crock Pot because it’s the absolute epitome of comfort food, delivering unbelievably tender beef and a rich, savory broth that hugs every bite. Unlike a quicker stovetop stew, the slow cooker works its magic, infusing every ingredient with deep, satisfying flavor without requiring constant attention, making it a true lifesaver for busy weeks. The simple yet robust combination of hearty vegetables and perfectly cooked meat creates a meal that’s not just delicious but also incredibly budget-friendly, saving you money compared to dining out or buying pre-made options.
Imagine the comforting aroma filling your home as this delightful stew simmers to perfection, ready to be served with crusty bread for dipping, or perhaps over a bed of mashed potatoes for an extra decadent treat. It’s a versatile dish that can be customized with your favorite vegetables, and the flavorful toppings like a dollop of sour cream or a sprinkle of fresh herbs elevate it even further. Don’t just dream about a perfect beef stew; make it happen tonight!
Storing and Reheating Tips
- Refrigeration: Once the beef stew has cooled to room temperature, transfer it to airtight containers. It can be stored in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, allow the stew to cool completely, then portion it into freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible before sealing. Frozen stew will maintain its best quality for up to 3 months.
- Reheating (Stovetop): Gently reheat the stew in a pot over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of beef broth or water to achieve the desired consistency if it has thickened too much.
- Reheating (Microwave): Place a serving of stew in a microwave-safe bowl. Heat on medium power in 1-2 minute intervals, stirring between each, until piping hot.
- Reheating (From Frozen): For best results, thaw frozen stew overnight in the refrigerator before reheating. Alternatively, you can reheat directly from frozen on the stovetop over low heat, stirring frequently, until fully thawed and heated through.
Final Thoughts
This Best Tender Beef Stew Crock Pot recipe is a testament to the power of slow cooking, delivering pure comfort and incredible flavor with minimal effort. Give this warming, satisfying dish a try; you won’t be disappointed with the results, and your taste buds will thank you!
The Best Tender Beef Stew Crock Pot
Ingredients
Equipment
Method
- In a large bowl, toss the beef cubes with the flour, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated. This flour coating helps to brown the beef and thicken the stew later.2 lbs beef chuck roast, trimmed of excess fat and cut into 1.5-inch cubes, 2 tablespoons all-purpose flour, 1 teaspoon salt, divided, 1/2 teaspoon black pepper, divided
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Working in batches to avoid overcrowding the pan, sear the beef on all sides until deeply browned. This step is crucial for developing rich flavor. Remove the seared beef from the skillet and place it into your slow cooker.2 tablespoons olive oil or vegetable oil, 2 lbs beef chuck roast, trimmed of excess fat and cut into 1.5-inch cubes
- Add the chopped onion to the same skillet (add a little more oil if needed) and cook over medium heat, scraping up any browned bits from the bottom of the pan, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.1 large large yellow onion, chopped, 2 tablespoons olive oil or vegetable oil, 3 cloves garlic, minced
- If using red wine, pour it into the skillet with the onions and garlic. Bring to a simmer and scrape the bottom of the pan to release any stuck-on bits. Let the wine simmer for 2-3 minutes to allow some of the alcohol to evaporate.1 cup dry red wine (optional, such as Cabernet Sauvignon or Merlot), 1 large large yellow onion, chopped, 3 cloves garlic, minced
- Pour the beef broth into the slow cooker with the seared beef. If you deglazed with wine, add the wine mixture as well. Stir in the tomato paste, Worcestershire sauce, dried thyme, dried rosemary, bay leaves, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of black pepper. Stir everything to combine.4 cups beef broth, 2 lbs beef chuck roast, trimmed of excess fat and cut into 1.5-inch cubes, 1 cup dry red wine (optional, such as Cabernet Sauvignon or Merlot), 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon salt, divided, 1/2 teaspoon black pepper, divided
- Add the chopped potatoes and carrots to the slow cooker. Gently stir to distribute them throughout the liquid.1.5 lbs potatoes, peeled and cut into 1-inch chunks (Yukon Gold or Russet work well), 1 lb carrots, peeled and cut into 1-inch chunks
- Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the beef is fork-tender and the vegetables are cooked through.
- During the last 30 minutes of cooking, stir in the frozen peas.1 cup frozen peas
- If you prefer a thicker stew, in a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Stir this slurry into the stew in the slow cooker and cook on HIGH (uncovered if possible) for the final 15-20 minutes, or until the stew has thickened to your desired consistency.2 tablespoons cornstarch (optional, for thickening), 2 tablespoons cold water (optional, for thickening)
- Remove the bay leaves before serving. Ladle the Best Tender Beef Stew Crock Pot into bowls and garnish with fresh chopped parsley.2 bay leaves, Fresh parsley, chopped (for garnish)