There’s something timeless about a hearty beef stew simmering away in the slow cooker.
This crock pot beef stew is rich, comforting, and filled with tender beef, earthy vegetables, and a flavorful broth that deepens as it cooks.
It’s the kind of dish that warms you from the inside out.
Why You’ll Love This Recipe
The beef becomes fork-tender after hours of slow cooking.
A splash of red wine adds depth and richness to the broth.
The vegetables cook gently, soaking up all the savory flavors.
It’s a complete, one-pot meal that’s perfect for family dinners.
What You’ll Need (Ingredient Highlights)
Chuck roast is ideal for stews thanks to its marbling, which becomes tender over low, slow heat.
Carrots, potatoes, green beans, celery, and mushrooms add texture, nutrition, and sweetness.
Red wine enriches the broth with bold, layered flavor.
Beef stock and bouillon create a savory, robust base.
Fresh parsley finishes the dish with brightness and color.
Pro Tips Before You Start
Brown the beef well for the best flavor—it creates caramelized bits that deepen the stew.
Don’t skip the wine reduction; it concentrates the flavor.
Cut vegetables into similar sizes so they cook evenly.
Add cornstarch slurry at the right time for a thick, glossy broth.
How to Make Crock Pot Beef Stew Recipes
Step 1 – Prep the vegetables
Dice two carrots finely and cut the remaining into large chunks.
Step 2 – Season and sear the beef
Coat beef cubes with salt and brown them in olive oil until golden on all sides.
Transfer to the slow cooker.
Step 3 – Build the flavor base
Cook celery, diced carrots, and onion until softened.
Stir in garlic, then add red wine and simmer until reduced.
Step 4 – Transfer to slow cooker
Add the wine mixture to the beef along with stock, bouillon, salt, pepper, Italian seasoning, and mushrooms.
Step 5 – Cook low and slow
Cook for 4 hours on HIGH or 8 hours on LOW.
Step 6 – Add thickener and veggies
Stir in cornstarch slurry, potato chunks, carrot pieces, and green beans at the right time (1½ hours before end if on HIGH, 3 hours before if on LOW).
Step 7 – Finish and serve
Ladle into bowls and top with fresh parsley.
What to Serve Them With
Crusty bread for dipping into the rich broth.
A simple green salad for freshness.
Rice or buttered noodles for an extra hearty meal.
Variations / Substitutions
Swap chuck roast for short ribs or stew meat.
Use sweet potatoes instead of russet for a different flavor.
Add peas near the end for extra color and sweetness.
Skip the wine and add more beef stock if you prefer alcohol-free.
Storage & Leftovers
Refrigerate leftovers in an airtight container for up to 4 days.
Freeze portions for up to 3 months; thaw overnight in the fridge.
Reheat gently on the stovetop, adding a splash of broth if needed.
FAQs
Can I use a different cut of beef?
Yes, stew meat or short ribs also work well.
Do I have to use wine?
No, substitute with extra beef stock.
Can I make this ahead of time?
Yes, it reheats beautifully the next day.
Can I cook it on high the whole time?
Yes, 4 hours on high works if you’re short on time.
How do I thicken the stew more?
Add extra cornstarch slurry if you want it thicker.
Can I add more vegetables?
Absolutely, parsnips, peas, or turnips make great additions.
Do potatoes get mushy?
Not if you add them at the right time—follow the instructions.
Can I skip searing the beef?
You can, but browning adds flavor you’ll miss.
Is this recipe freezer-friendly?
Yes, just freeze in portions without the potatoes (they can get grainy).
What’s the best side dish?
Crusty bread is classic, but rice or salad also pair well.
Final Thoughts
This crock pot beef stew is rich, savory, and deeply satisfying.
With tender beef, hearty vegetables, and a flavorful broth, it’s a dish you’ll come back to every time you crave comfort food.
