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Close-up view of hearty slow cooker beef stew with potatoes, carrots, and peas in a rich brown gravy

Hearty Crock Pot Beef Stew

This classic crock pot beef stew recipe delivers incredibly tender beef and perfectly cooked vegetables in a rich, savory gravy, with minimal effort. It's the ultimate comfort food, perfect for chilly evenings.
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Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Comfort Food
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Beef
  • 2 lbs beef chuck roast cut into 1.5-inch cubes
  • 1/4 cup all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
  • 2 tbsp olive oil
For the Stew
  • 1 large yellow onion chopped
  • 2 cloves garlic minced
  • 3 medium carrots peeled and cut into 1-inch chunks
  • 2 stalks celery cut into 1-inch pieces
  • 1.5 lbs potatoes Yukon gold or red potatoes, scrubbed and cut into 1.5-inch chunks
  • 3 cups beef broth low sodium
  • 1/2 cup red wine dry red wine like Cabernet Sauvignon or Merlot, optional but recommended for depth of flavor
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 tbsp fresh parsley chopped, for garnish (optional)

Equipment

  • 6-Quart Slow Cooker
  • Large Skillet
  • Cutting Board
  • Sharp Knife
  • Measuring Cups and Spoons

Method
 

Prepare the Beef
  1. Pat the beef cubes dry with paper towels. In a medium bowl, toss the beef with flour, salt, and pepper until evenly coated.
  2. Heat olive oil in a large skillet over medium-high heat. Add beef in a single layer, without overcrowding, and brown on all sides for 3-4 minutes per batch. You may need to do this in 2-3 batches. Transfer browned beef to the slow cooker.
Build the Flavor Base
  1. In the same skillet, reduce heat to medium. Add chopped onion and sauté for 5-7 minutes until softened. Add minced garlic and cook for another minute until fragrant.
  2. Pour in red wine (if using) and scrape up any browned bits from the bottom of the skillet. Stir in the beef broth, tomato paste, Worcestershire sauce, and dried thyme. Bring to a gentle simmer.
Assemble and Cook
  1. Add carrots, celery, and potatoes to the slow cooker with the browned beef. Pour the simmering liquid mixture over the beef and vegetables. Add the bay leaves.
  2. Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 3.5-4 hours, until the beef is fork-tender and the vegetables are soft.
Finish and Serve
  1. Once cooked, remove and discard the bay leaves. Taste and adjust seasoning with additional salt and pepper if needed. If the stew is too thin, you can thicken it by mashing a few potato chunks against the side of the pot or by stirring in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and cooking on high for another 15-20 minutes until thickened.
  2. Ladle the hearty beef stew into bowls and garnish with fresh chopped parsley, if desired. Serve hot with crusty bread.

Notes

For an even deeper flavor, you can marinate the beef in the red wine overnight before browning. Leftover beef stew can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop or in the microwave.