Description of this recipe:
This Beef Stew Crockpot recipe delivers a comforting and deeply flavorful classic with minimal effort. Tender chunks of beef, hearty vegetables, and a rich, savory broth come together in your slow cooker for a meal that’s perfect for chilly evenings or busy weeknights. This recipe elevates the traditional stew with a touch of red wine, Worcestershire sauce, and a blend of aromatic herbs, creating a depth of flavor that will impress even the most discerning palates.
Why you will love this recipe:
- Effortless Preparation: The slow cooker does all the work! Simply sear the beef, toss in the remaining ingredients, and let it simmer to perfection.
- Deep, Rich Flavor: The combination of seared beef, red wine, tomato paste, and Worcestershire sauce creates a complex and satisfying flavor profile.
- Tender, Fall-Apart Beef: Slow cooking ensures that the beef becomes incredibly tender and melts in your mouth.
- Wholesome and Nutritious: Packed with protein, vitamins, and fiber, this stew is a complete and nourishing meal.
- Perfect for Meal Prep: Beef stew tastes even better the next day, making it ideal for meal prepping and leftovers.
- Customizable: Easily adapt the recipe to your preferences by adding or substituting vegetables.
- A crowd-pleaser: Beef stew is a comforting classic that everyone loves, making it the perfect dish for family gatherings or potlucks.
Ingredients:
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 2 pounds chuck/blade roast, cut into 1-inch chunks
- 2 ½ cups low-sodium beef broth
- 1 pound red potatoes, diced into ¾-inch cubes
- 2 cups carrots, peeled and cut into ¼-inch thick rounds (larger rounds cut in half)
- 1 large yellow onion, cut into chunks
- ½ cup dry red wine (such as Chianti or Cabernet Sauvignon)
- 3 tablespoons tomato paste
- 2 tablespoons minced garlic
- 1 tablespoon Worcestershire sauce
- 2 teaspoons sea salt
- 1 teaspoon dried thyme
- 1 teaspoon ground black pepper
- 3-4 tablespoons gluten-free all-purpose flour (can use regular flour, optional, see notes)
- 1 ½ cups frozen peas
Preparation:
Step 1: Heat a large skillet (cast iron is ideal) over medium-high heat. Add 1 tablespoon of vegetable oil and 1 tablespoon of butter. Swirl to coat the pan.
Step 2: Season the beef chunks generously with salt and pepper. Working in batches to avoid overcrowding the pan, sear the beef on all sides until nicely browned. This step is crucial for developing a rich, deep flavor in the stew. Don’t worry about cooking the beef through; you just want to create a flavorful crust. Add the remaining tablespoon of oil and butter for the second batch.
Step 3: Once all the beef is seared, transfer it to a large (6-quart or larger) Crock-Pot.
Step 4: Add the remaining ingredients to the Crock-Pot, except for the flour and frozen peas. This includes the beef broth, potatoes, carrots, onion, red wine, tomato paste, garlic, Worcestershire sauce, salt, thyme, and pepper. Stir well to combine all the ingredients and ensure the beef is submerged in the liquid.
Step 5: Cover the Crock-Pot and cook on LOW for 8 hours or on HIGH for 4-5 hours, or until the beef is very tender and the vegetables are cooked through. Cooking time may vary depending on your slow cooker, so check the stew periodically. The beef should be easily pierced with a fork when it’s ready.
Step 6: (Optional: thickening the stew): If you prefer a thicker stew, create a slurry by whisking the gluten-free (or regular) all-purpose flour with about ½ cup of the hot broth from the Crock-Pot in a separate bowl or measuring cup until smooth. This prevents lumps from forming. Pour the flour slurry back into the slow cooker and stir gently to combine. Cook on HIGH for an additional 15 minutes, or until the stew has thickened to your desired consistency.
Step 7: Stir in the frozen peas and cook for another 5 minutes, or until the peas are heated through and bright green. Be careful not to overcook the peas, as they can become mushy.
Step 8: Taste and adjust seasonings as needed. You may want to add more salt, pepper, or herbs to suit your taste.
COOKING Rating: 4/5 (Easy to prepare, requires some patience)
Serving Suggestions:
- Serve hot in bowls.
- Garnish with fresh parsley or thyme.
- Serve with a side of crusty bread or rolls for dipping into the flavorful broth.
- Enjoy with a dollop of sour cream or Greek yogurt for added richness.
- Pairs well with a glass of red wine.
Tips:
- Browning the beef is essential: Don’t skip this step! Searing the beef creates a rich, deep flavor that you won’t get otherwise.
- Use a good quality beef broth: The broth is the foundation of the stew, so choose a broth that is flavorful and not too salty.
- Don’t overcook the vegetables: Overcooked vegetables can become mushy and lose their flavor.
- Adjust the cooking time as needed: Cooking times may vary depending on your slow cooker. Check the stew periodically to ensure the beef is tender and the vegetables are cooked through.
- For a richer flavor: Use bone-in chuck roast for added flavor.
- Add a bay leaf: Add a bay leaf to the stew during cooking for a subtle but noticeable flavor boost. Remove the bay leaf before serving.
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Make it vegetarian: Substitute the beef with hearty mushrooms or lentils.
- Add different vegetables: Feel free to add other vegetables, such as parsnips, turnips, or celery.
Prep Time: 20 minutes
Cook Time: 8 hours (on LOW) or 4-5 hours (on HIGH)
Total Time: 8 hours 20 minutes (on LOW) or 4 hours 20 minutes (on HIGH)
Nutritional Information (estimated, per serving):
Calories: 450-550 Protein: 35-45g Sodium: 700-900mg (depending on broth)
Conclusion:
This Beef Stew Crockpot recipe is a surefire way to create a comforting and satisfying meal with minimal effort. The slow cooker transforms simple ingredients into a deeply flavorful and tender stew that’s perfect for any occasion. Whether you’re looking for a hearty weeknight dinner or a crowd-pleasing dish for a gathering, this recipe is sure to be a hit. So gather your ingredients, plug in your Crock-Pot, and get ready to enjoy a delicious and unforgettable beef stew! This recipe is a reminder of home-cooked meals, it can bring back nostalgic memories, and become a centerpiece to new memories and great times to come. It’s also a great family recipe to share across generations and to be passed down through your loved ones. Enjoy, and have a wonderful time with this hearty and delicious beef stew. Q&A about this recipe:
Q1: Can I use a different cut of beef?
A: While chuck roast is the best choice for beef stew due to its marbling and ability to become tender during slow cooking, you can use other cuts like beef brisket or round roast. However, these cuts may require longer cooking times to become as tender as chuck roast. Be sure to trim any excess fat before cooking.
Q2: Can I make this recipe on the stovetop or in the oven?
A: Yes, you can adapt this recipe for the stovetop or oven. For the stovetop, sear the beef as directed, then add the remaining ingredients and simmer on low heat for 2-3 hours, or until the beef is tender. For the oven, sear the beef, then transfer it to a Dutch oven or oven-safe pot. Add the remaining ingredients and bake at 325°F (160°C) for 3-4 hours, or until the beef is tender.
Q3: Can I freeze beef stew?
A: Yes, beef stew freezes very well. Allow the stew to cool completely before transferring it to freezer-safe containers or bags. Be sure to leave some headspace in the containers, as the stew will expand when frozen. Freeze for up to 2-3 months. To thaw, place the stew in the refrigerator overnight or use the defrost setting on your microwave. Reheat thoroughly before serving.
Q4: How can I make this stew gluten-free if I don’t have gluten-free flour?
A: If you don’t have gluten-free flour, you can use cornstarch or tapioca starch to thicken the stew. Mix 1-2 tablespoons of cornstarch or tapioca starch with cold water to create a slurry, then stir the slurry into the stew during the last 15 minutes of cooking. Alternatively, you can simply skip the thickening step altogether. The stew will still be delicious, just slightly less thick.
Q5: What kind of red wine is best for beef stew?
A: A dry red wine like Chianti, Cabernet Sauvignon, Merlot, or Pinot Noir works well in beef stew. Avoid sweet or overly fruity wines. The wine adds depth and complexity to the flavor of the stew. If you don’t have red wine on hand, you can substitute it with an equal amount of beef broth or a tablespoon of red wine vinegar.
