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Best Tender Beef Stew Crock Pot

The Best Tender Beef Stew Crock Pot

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.
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Prep Time 20 minutes
Cook Time 7 hours
Slow Cooking Time 8 hours
Total Time 7 hours 20 minutes
Servings: 6 servings
Course: Main Course, Stew
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 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 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
  • 2 tablespoons cornstarch (optional, for thickening)
  • 2 tablespoons cold water (optional, for thickening)
  • Fresh parsley, chopped (for garnish)

Equipment

  • Slow Cooker
  • Large skillet
  • Dutch oven
  • Large Bowl
  • Small Bowl

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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.
  8. During the last 30 minutes of cooking, stir in the frozen peas.
    1 cup frozen peas
  9. 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)
  10. 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)

Notes

Store leftovers in airtight containers in the refrigerator for up to 3-4 days. For longer storage, freeze for up to 3 months. Reheat on stovetop or microwave.
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