Description

This Easy Crock Pot Beef Stew is a comforting and hearty meal perfect for chilly days. Tender beef chuck slow-cooked with carrots, potatoes, onions, and a flavorful broth enriched with red wine and tomato paste creates a rich, savory stew. Simple to prepare and full of classic flavors, this recipe delivers a warm, satisfying dish that’s easy to make ahead and perfect for family dinners.

Ingredients

Scale

Beef and Vegetables

2 lbs beef chuck, cut into 1–1½ inch cubes
3 medium carrots, peeled & cut into 1-inch pieces
3 medium potatoes, peeled & cut into 1-inch cubes
1 large onion, chopped
3 cloves garlic, minced

Broth and Seasonings

1½ cups beef broth (or low-sodium broth)
1 cup dry red wine (optional) or additional broth + 1 Tbsp balsamic vinegar
2 Tbsp tomato paste
1 Tbsp Worcestershire sauce
1 tsp dried thyme (or 2 sprigs fresh)
Salt & freshly-ground black pepper, to taste

Coating and Browning

2 Tbsp all-purpose flour (or 2 Tbsp cornstarch for gluten-free)
2 Tbsp olive oil or vegetable oil (for browning, optional)

Instructions

Prepare the beef: Pat the beef cubes dry and season them with salt and pepper. If browning, toss the beef in the flour or gluten-free substitute to coat evenly.
Browning the beef (optional): Heat the oil in a large skillet over medium-high heat. Brown the beef cubes in batches for about 2-3 minutes per side until lightly caramelized. Remove and set aside.
Layer the crock pot: Place the chopped onion, minced garlic, carrots, and potatoes into the slow cooker. Add the browned beef on top of the vegetables.
Mix the broth: In a bowl, whisk together beef broth, red wine (or extra broth plus balsamic vinegar), tomato paste, Worcestershire sauce, dried thyme, and a pinch of salt and pepper. Pour the mixture over the beef and vegetables.
Cook the stew: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the beef is fork-tender and the vegetables are softened.
Thicken the stew (if needed): Whisk 1-2 tablespoons of cornstarch or flour with cold water to form a slurry. Stir the slurry into the stew and cook on HIGH for another 15-20 minutes to thicken the broth.
Final seasoning and resting: Taste and adjust salt, pepper, or add a splash of vinegar for brightness. Let the stew rest for 10-15 minutes so flavors meld and the broth thickens slightly.
Serve: Serve warm, garnished with chopped parsley or fresh thyme. Pair with crusty bread, mashed potatoes, or buttered egg noodles for a complete comforting meal.

Notes

Browning the beef is optional but enhances flavor and texture.
Use low-sodium broth to control the saltiness of the stew.
Red wine can be substituted with extra beef broth and a splash of balsamic vinegar for a similar depth of flavor.
For a gluten-free option, use cornstarch instead of flour for coating and thickening.
Letting the stew rest before serving improves flavor melding and broth consistency.
Leftovers taste even better the next day and can be reheated gently on the stovetop.

Prep Time: 20 minutes
Cook Time: 6-8 hours (LOW) or 3-4 hours (HIGH)
Category: Stew
Method: Slow Cooking
Cuisine: American

Keywords: beef stew, crock pot recipe, slow cooker stew, comfort food, easy beef stew, hearty stew