This easy slow cooker beef stew recipe is loaded with tender melt-in-your-mouth chunks of beef, creamy potatoes, and sweet veggies all in a rich silky broth. Serve with my garlic knots for the ultimate cozy cool weather meal.
When cooler months hit, comfort food recipes like this slow cooker beef stew are essential. And this easy recipe takes the traditional beef stew up a notch.
Tender beef chunks, creamy potatoes, and savory veggies are blanketed in a rich and creamy broth made with a high quality dry red wine, garlic, onion, thyme, Worcestershire, smoked paprika, and rosemary.
One thing is for sure, this upscale slow cooker beef stew will make your house smell so heavenly, that your kids will be saying “Mom, that smells AMAZING!” before they even enter through the door.
Traditional Beef Stew is the best comfort meal on those chilly Fall and Winter nights.
Chuck Roast – Get one that is 2-3 pounds with decent marbling. Cut into cubes
Spices – All purpose flour, cornstarch, paprika, salt and pepper
Herbs – Rosemary, thyme, bay leaves (dried, but fresh will work too)
Red Wine & Beef Broth – Wine is used to deglaze the pan during the beef browning process and broth in the crock pot. You can eliminate the wine and use beef broth for both if you prefer.
Mixed Vegetables – A bag of frozen mixed vegetables is easiest to use. If you prefer canned, drain and rinse a few times for better flavor.
Potatoes – I like to use Russet potatoes for this one but use your favorite.
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How to make Beef Stew in the Crock Pot
First: Trim fat from chuck roast. Cube into bite-sized pieces. Toss with flour, salt, pepper, and paprika to coat the meat.
Second: Heat the oil in a large saucepan and brown the meat a few pieces at a time. Do not overcrowd the skillet or the meat will steam instead of brown. Using tongs, turn the cubes of meat to brown all sides. Place the seared meat in the crockpot and set aside.
Third: Pour the wine or beef broth into the browning pan to deglaze. Scrape and stir till meat juices are loosened from the pan.
Add the onion and half the butter and cook for 4-6 minutes. The wine will reduce and the onions will become soft and translucent.
Fourth: Add the onions to the crockpot. Add to the crockpot the spices, soy sauce, Worcestershire sauce, tomato sauce, and broth. Stir to combine. Add the potatoes, and vegetables to the crockpot and stir.
Fifth: In a small bowl, combine the water and cornstarch and whisk into the stew. Set at high, cover and cook for 4 hours or on low for 8 hours.
The longer it cooks, the more tender the meat becomes. Ten minutes before a serving, add the remaining butter and kitchen bouquet.
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
Can I freeze it?
Yes, you can! This recipe makes a large batch so there will be plenty to freeze for future meals. It will last in the freezer for up to 3 months if stored in an air tight freezer safe container.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave, oven, or on stovetop over medium heat until warmed through.
Can I make it ahead of time?
Beef stew is a wonderful make ahead meal. Personally, I find the stew tastes better the next day after all the flavors have had time to mingle together.
Slow cook the stew according to recipe card but allow it to cool completely prior to covering and refrigerating.
When ready to eat, reheat on the stove over medium heat, adding a extra beef broth if needed.
Tips for No Leftovers
- Read the recipe through before starting to get a clear picture of what is needed and how best to start.
- Adding the butter at the end makes the sauce silky smooth
- The kitchen bouquet is optional, but gives it that hearty picture perfect beef stew color and richer flavor.
- Delicious when topped with a sprinkle of grated Parmesan cheese and fresh ground black pepper.
- This stew can go with you in the crockpot ready to plug in or hot-and-ready to eat. Just place plastic wrap over the crock or if you have a crockpot with a lid that seals that is best.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This hearty and delicious slow cooker beef stew is the perfect cool weather comfort meal. This stew feeds a crowd and is oh-so-delicious, you won’t have any leftovers by the time your family is finished! My family loves this and I know yours will too!
- 2-3 pounds chuck roast (cubed)
- 3 Tablespoons all purpose flour
- 1 ½ teaspoons salt
- 1 teaspoon pepper
- ½ teaspoon smoked paprika
- 4 Tablespoons olive oil
- ½ cup dry red wine
- 1 large white onion (diced)
- ¼ cup butter (divided)
- 1 Tablespoon soy sauce
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon garlic (minced)
- 2 bay leaves
- 1 thyme sprigs (or ½ teaspoon dried)
- 1 rosemary sprigs (or ½ teaspoon dried)
- 7-8 cups beef broth or vegetable broth
- 3 Tablespoons tomato paste
- 1 teaspoon beef bouillon or Better than Bouillon
- 2 ½ cups frozen mixed vegetables
- 2 large russet potatoes (cubed)
- ¼ cup cornstarch
- ¼ cup water
- 2-3 drops Kitchen Bouquet Browning
- Fresh parsley (chopped for garnish)
- On a cutting board with a large sharp knife, trim large pieces of fat from the chuck roast. Cube into bite sized pieces. Leave any fat that is marbled in the meat, this adds to the rich flavor of the stew.
- In a large bowl mix the roast seasoning together until well combined: all purpose flour, salt, pepper, smoked paprika. Toss the meat in the mixture till all the meat is coated and seasoned.
- Heat the olive oil in a large saucepan over medium high heat. Brown the meat a few pieces at a time. Do not overcrowd the skillet or the meat will steam instead of brown. Using tongs, turn the cubes of meat to brown all sides.
- Place the browned meat in the crockpot and set aside.
- Pour the wine or beef broth into the browning pan to deglaze. Scrape and stir till meat juices are loosened from the pan and mixed in.
- Add the onion and half the butter and cook for 4-6 minutes. The wine will cook down and the onions will become soft and translucent.
- Add the onions to the crockpot along with the rosemary, thyme, and bay leaves. Add the soy sauce, Worcestershire sauce, tomato sauce, and broth. Stir to combine.
- Add the potatoes, and vegetables to the crockpot and stir.
- In a small bowl, combine the water and cornstarch. Whisk into the stew.
- Place the lid on the crockpot, set to high and cook for 4 hours or on low for 8 hours. The longer it cooks, the more tender the meat becomes.
- Ten minutes before a serving, add the remaining butter and kitchen bouquet. Stir to combine.
- Serve warm and enjoy!
*If you love this recipe as much as I do, please leave me a comment and rate it 5 stars. Thank you!
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 532Total Fat: 27gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 88mgSodium: 5722mgCarbohydrates: 28gFiber: 4gSugar: 4gProtein: 42g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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