An absolutely delicious slow cooker beef stew recipe I've perfected over the years to combine tender beef stew meat, red wine, garlic, onions, and tender carrots and potatoes into the perfect hearty dish. This beef stew is incredibly easy and delicious. Crockpot beef stew is a set and forget meal making dinner time incredibly easy.

Easy Beef Stew Recipe

As a family, we tend to eat rather seasonally.

Warm meals on chilly days, and cool recipes in the warmer months.

One thing that remains constant is that we eat quite a lot of beef.

Each year, we buy an entire cow. Half grass fed & grass finished, and the other half traditionally raised. We love the quality and value of the beef, having stocked freezers (yes, we have two!), as well as supporting our local farmers and friends.

Classic Beef Stew

The rich flavor of a beef stew just can't be beat. It's a cozy, hearty stew that is packed with nourishing ingredients such as tender carrots, warm potatoes, and peas in a savory broth.

We love pairing it with a crusty loaf of sourdough, fresh out of the oven!

While I love cooking a stew slowly on the stove all day, you just cannot beat the convenience of a slow-cooker beef stew recipe on a busy weeknights.

And OH MY GOODNESS is it amazing. Neighbors, friends, and co-workers all rave about this ultimate comfort food.

What Type Of Beef To Use?

Personally, I love a Rump Roast or Round Roast.

I don't enjoy those roasts by themselves, and they benefit from being cut into bite-size pieces before being simmered in rich sauce. They come our flavorful and delicious.

Beef chuck roast is also an excellent choice here, we just choose to use a less choice cut and save the chuck roasts for more stand-alone beef dishes.

Whichever cut you choose, be sure to trim off any excess fat before cooking!

Slow Cooker Beef Stew Ingredients

• Beef Roast: you'll need 2-3 pounds of beef roast. Sometimes, I'll use upwards of 5 pounds if I'm making a big batch or my protein needs are higher. Check the recipe card for how much protein per serving as well as other daily values.
• Potatoes: love a yukon gold potato in here because no peeling is required. If you use red potatoes or russet potatoes, peel before cutting into 3/4″ cubes.
• Carrots: half rounds of carrots work best in a soup.
• Onions: finely diced onions are an absolute must.
• Peas: to add a bit of sweetness and green to the stew.
• Beef Broth: bone broth, beef broth, or beef base + water are all great options to make flavorful broth.
• Dry Red Wine: Merlot, Pinot Noir, Cabernet Sauvignon, or Shiraz.
• Tomato Paste: adds a bit of sweetness, and thickens the broth. (If you utilize freeze dried tomato powder as I do, the powder is an excellent substitute for tomato paste)
• Worcestershire Sauce: a must for umami flavor.
• Salt, pepper, garlic, thyme: classic spices necessary for savory gravy.
• Balsamic Vinegar: tang, umami, and a bit of sweetness.
• Cornstarch: to thicken before serving. we want a THICK and hearty stew.

Tips for Crock Pot Beef Stew

Sear Your Beef

Browning your beef in a skillet, in batches before adding to the crock pot will add more flavor. This step is not 100% necessary but does make for deeper flavor.

Cook Low & Slow

Most slow cooker recipes call for 3-4 hours on high or 6-8 hours on low cook time. Don't choose the high option for this recipe. Instead, plan ahead to allow this stew to develop deep flavor over 8 hours of slow cooking.

Thicken at the End

You can use either cornstarch or a roux of flour and butter to thicken the stew before serving. I usually use cornstarch because it's simple to make a slurry in cool water, and the add to the soup.

How to Store Beef Stew

Store this easy recipe in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop.

To freeze, transfer to a freezer safe container and freeze for up to 3 months. To reheat, simply place the frozen stew in the slow cooker until heated through.

xoxo,
Gretchen

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