Easy Crockpot Beef Stew Recipe (Ready in 8 Hours!)

This post may contain affiliate links. Please read our disclosure policy.

There’s nothing quite like walking through the door after a long day to the aroma of slow-cooked beef stew filling your home. This crockpot beef stew recipe delivers everything you crave in comfort food: fork-tender meat, hearty vegetables, and a rich, savory broth that’ll have everyone asking for seconds. Whether you’re searching for healthy dinner ideas or cheap dinners for a family, this slow cooker masterpiece checks all the boxes.

Why This Crockpot Beef Stew Works

This recipe transforms affordable stew meat into a restaurant-quality dish with minimal hands-on time. The secret lies in properly browning the beef and deglazing with wine, which creates layers of complex flavor. Using your slow cooker means you can prep everything in the morning and return to a complete meal.

What Makes This Recipe Special

• Hands-off cooking with maximum flavor payoff
• Budget-friendly ingredients that feed a crowd
• Customizable vegetables to suit your family’s preferences
• Perfect for meal prep and freezes beautifully
• Kid-approved taste that adults love too

Essential Equipment for Perfect Beef Stew

Before we dive into the recipe, let’s talk about the tools that’ll make your cooking experience seamless:

• Slow Cooker/Crockpot – The star of this recipe
• Large Frying Pan – For browning the beef to perfection
• Sharp Chef’s Knife – Essential for cutting meat and vegetables
• Sturdy Cutting Board – Provides a stable surface for prep work
• Quality Mixing Bowls – For seasoning and organizing ingredients
• Measuring Cups and Spoons – Ensures accurate proportions

Ingredient Breakdown

Step-by-Step Instructions

Prep the Beef

1. Cut your stew meat into uniform 1-inch cubes using your chef’s knife on a reliable cutting board. Remove any large fatty pieces, though marbled fat adds flavor.
2. In a mixing bowl, combine the beef with black pepper, garlic salt, and celery salt. Toss thoroughly to coat every piece.
3. Sprinkle flour over the seasoned meat and toss again until evenly coated. This creates a crust when browned and naturally thickens your stew.

Brown the Meat

4. Heat 3 tablespoons olive oil in your large frying pan over medium-high heat. Once shimmering, add beef in a single layer work in batches to avoid crowding.
5. Sear each side for 45 seconds until deeply browned. Add additional oil between batches if needed. Transfer browned beef to your slow cooker.

Build the Flavor Base

6. Reduce heat to medium. Melt 1 tablespoon butter in the same pan where you browned the beef those brown bits are flavor gold.
7. Add diced onions and cook for 5 minutes, stirring occasionally, until softened and translucent.
8. Add minced garlic and cook for 1 minute until fragrant. Pour in a splash of wine and use your kitchen spatula to scrape up all those delicious browned bits from the pan bottom.
9. Transfer the onion-garlic mixture and remaining wine to the slow cooker with the beef.

Assemble and Cook

10. Add beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, halved potatoes, bay leaves, and rosemary sprig to your slow cooker. Stir gently to combine.
11. Cover and cook on LOW for 7½-8 hours or HIGH for 3½-4 hours. The stew is ready when vegetables are tender and potatoes are fork-tender.
12. Add frozen peas during the final 15 minutes of cooking. Remove and discard bay leaves and rosemary stem.

Optional Finishing Touches

13. For a thicker consistency, whisk together ¼ cup COLD water with 3 tablespoons cornstarch in a small bowl using your measuring spoons. Slowly stir this slurry into the hot stew. It will continue thickening as it sits.
14. Turn off heat. Add 2 tablespoons cold butter, swirling to incorporate. This French technique called “Monter au Beurre” creates an incredibly velvety finish.
15. For deeper color, add 2-3 drops of Gravy Master and stir through.

Pro Tips for Best Results

Choosing Your Meat

Select well-marbled stew meat or cut your own from chuck roast. The connective tissue breaks down during slow cooking, resulting in melt-in-your-mouth tenderness. Don’t skip the browning step it develops crucial flavor through the Maillard reaction.

Wine Selection

Use a drinkable red wine you’d enjoy with dinner. Cabernet Sauvignon or Merlot work beautifully. If you prefer alcohol-free cooking, substitute with additional beef broth plus 1 tablespoon balsamic vinegar.

Vegetable Variations

This recipe accommodates whatever vegetables you have on hand. Consider adding parsnips, turnips, mushrooms, or celery. Cut all vegetables to similar sizes for even cooking.

Make-Ahead Strategy

Brown the beef and sauté aromatics the night before. Refrigerate in your mixing bowl covered, then transfer everything to your slow cooker in the morning. This strategy makes this truly one of the easiest lazy dinners.

Nutritional Information (Per Serving)

• Serving Size: 1½ cups
• Calories: 385
• Protein: 32g
• Carbohydrates: 28g
• Fiber: 4g
• Fat: 15g
• Saturated Fat: 5g
• Sodium: 820mg
• Sugar: 6g

Storage and Reheating

Store leftover stew in airtight containers in the refrigerator for up to 4 days. The flavors deepen overnight, making leftovers even more delicious. Reheat gently on the stovetop in your pot or in the microwave.

For freezing, cool completely and transfer to freezer-safe containers, leaving 1-inch headspace for expansion. Freeze up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

This hearty stew shines as a complete meal, but consider these accompaniments:

• Crusty French bread for soaking up the rich broth
• Simple green salad with vinaigrette
• Buttered egg noodles or mashed potatoes
• Fresh dinner rolls
• Grated Parmesan cheese sprinkled on top

Frequently Asked Questions

Can I make this without wine?

Absolutely! Replace the wine with equal parts beef broth and add 1 tablespoon balsamic vinegar or red wine vinegar for acidity.

What’s the best cut of beef for stew?

Chuck roast cut into cubes is ideal due to its marbling and connective tissue. Shoulder roast also works well. Avoid lean cuts like sirloin, which become tough during long cooking.

Can I cook this on high instead of low?

Yes, cook on HIGH for 3½-4 hours instead of LOW for 7½-8 hours. The low-and-slow method typically yields more tender results, but high heat works when you’re short on time.

My stew is too thin. How do I fix it?

Use the cornstarch slurry method described in step 13. Alternatively, remove some potatoes, mash them, and stir back into the stew for natural thickening.

Can I add more vegetables?

Definitely! Mushrooms, parsnips, turnips, and celery are excellent additions. Add harder vegetables at the beginning and delicate ones like peas at the end.

Is this recipe kid-friendly?

Yes! The rich, savory flavors appeal to kids, especially when served over noodles or rice. You can reduce the wine for younger children, though the alcohol cooks off during the process.

Can I double this recipe?

You can, provided your slow cooker is large enough. Don’t fill beyond the manufacturer’s maximum fill line. You may need to add 30-60 minutes to the cooking time.

Why brown the meat first?

Browning creates complex flavors through caramelization that you can’t achieve with raw meat in liquid. It’s worth the extra 10 minutes of effort.

Why This Is Perfect for Dinner Ideas for Family

This crockpot beef stew exemplifies what makes great family dinner dishes: it’s affordable, nutritious, and delivers incredible flavor with minimal active cooking time. The slow cooker handles the heavy lifting while you focus on your day. When dinner time arrives, you’ll have a complete meal that satisfies picky eaters and adventurous palates alike.

The recipe scales easily for meal planning, making it one of those reliable quick dinner ideas you’ll return to repeatedly. Plus, using basic equipment like pots, kitchen utensils, and your slow cooker means you don’t need specialized gear.

Whether you’re seeking healthy dinner ideas, supper ideas for cold winter nights, or cheap dinners for a family that taste expensive, this beef stew delivers on every front. The combination of protein, vegetables, and complex flavors makes it a nutritionally balanced choice that happens to be absolutely delicious.

Easy Crockpot Beef Stew Recipe (Ready in 8 Hours!)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This hearty crockpot beef stew combines tender chunks of beef with vegetables and aromatic herbs in a rich wine-infused broth. Perfect for busy weeknights, this slow cooker recipe delivers restaurant-quality comfort food with minimal effort.

• Author: Marie
• Prep Time: 20 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 20 minutes
• Yield: 6-8 servings
• Category: Main Course
• Method: Slow Cooker
• Cuisine: American

Ingredients

2 ½ pounds stew meat, cut into 1-inch cubes

½ teaspoon black pepper

½ teaspoon garlic salt

½ teaspoon celery salt

¼ cup all-purpose flour

3–6 tablespoons olive oil

3 tablespoons cold butter, divided

2 cups yellow onions, diced

4 cloves garlic, minced

1 cup cabernet sauvignon or merlot

4 cups beef broth

2 beef bouillon cubes

2 tablespoons Worcestershire sauce

3 tablespoons tomato paste

5 medium carrots, cut into 1-inch chunks

1 pound baby Yukon gold potatoes, halved or quartered

2 bay leaves

1 sprig fresh rosemary

1 cup frozen peas

¼ cup cold water plus 3 tablespoons cornstarch (optional, for thickening)

2–3 drops Gravy Master (optional, for color)

Cook Mode Prevent your screen from going dark

Instructions

1. Cut stew meat into 1-inch cubes and discard any large pieces of fat. Marbled fat is fine.

2. Sprinkle beef with black pepper, garlic salt, and celery salt. Toss to coat evenly. Sprinkle flour over meat and toss again until coated.

3. Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add meat in batches without overcrowding. Brown each side for 45 seconds. Add more oil as needed. Transfer browned beef to slow cooker.

4. Reduce heat to medium and melt 1 tablespoon butter in the same skillet. Add onions and cook for 5 minutes until softened. Add garlic and cook for 1 minute.

5. Add a splash of wine to the skillet and use a spatula to scrape up the browned bits from the bottom. Transfer onions, garlic, and remaining wine to the slow cooker.

6. Add beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary to the slow cooker. Stir to combine.

7. Cover and cook on LOW for 7½ to 8 hours or HIGH for 3½ to 4 hours, until vegetables are softened and potatoes are fork-tender.

8. Add frozen peas during the last 15 minutes of cooking. Remove and discard bay leaves and rosemary stem.

9. Optional: To thicken, combine ¼ cup cold water with 3 tablespoons cornstarch. Slowly stir into the stew. It will continue to thicken upon standing.

10. Turn off heat. Swirl in remaining 2 tablespoons cold butter for a smooth, velvety finish. Optional: Add 2-3 drops of Gravy Master for deeper color.

Notes

For best results, use well-marbled chuck roast cut into cubes. The fat and connective tissue break down during slow cooking, creating tender, flavorful meat.

The alcohol in the wine cooks off completely. For alcohol-free version, replace wine with additional beef broth plus 1 tablespoon balsamic vinegar.

Browning the meat is essential for developing deep, complex flavors. Don’t skip this step.

This stew freezes beautifully for up to 3 months. Cool completely before freezing in airtight containers.

Leftovers taste even better the next day as flavors continue to develop.

If you found this recipe helpful, feel free to check out the kitchen equipment below. Click on any image to view and purchase the product through our Amazon affiliate links at no extra cost to you. Your support helps us keep Deliciousavors.com running and bringing you great recipes!