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Comforting Crockpot Beef Stew

A hearty and easy beef stew made in a slow cooker, perfect for chilly nights. Loaded with tender beef, vegetables, and rich flavors, it's a family-friendly meal that will gather everyone around the table.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 lbs beef chuck roast, cut into bite-sized pieces Use a fatty cut of beef for best results.
  • 4 pieces carrots, sliced
  • 3 pieces potatoes, peeled and diced
  • 1 piece onion, chopped
  • 3 cloves garlic, minced Toasting the garlic enhances flavor.
  • 2 cups beef broth
  • 1 cup red wine (optional, for richer flavor) Can be replaced with balsamic vinegar.
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste Salt and pepper
  • as needed Olive oil for searing

Method
 

Preparation
  1. Start by trimming excess fat from the beef and chopping the vegetables into uniform pieces for even cooking. Season the beef with salt and pepper.
  2. In a skillet over medium-high heat, add a splash of olive oil and sear the beef until browned on all sides.
  3. Transfer the seared beef to the crockpot. Add carrots, potatoes, onion, garlic, tomato paste, herbs, beef broth, and red wine if using. Stir to combine all ingredients evenly.
Cooking
  1. Cover the crockpot and cook on low for 8 hours or on high for about 4-5 hours, until the beef is fork-tender and the vegetables are soft.
  2. Taste and adjust the seasoning with salt and pepper. For a thicker stew, stir in a slurry of cornstarch and water if desired.
Serving
  1. Serve hot with crusty bread or over mashed potatoes.

Notes

This stew keeps well in the fridge for about 3-4 days. Freeze for up to 3 months. Reheat on the stovetop or microwave, adding a splash of broth if needed.