Slow Cooker Beef Stew in a Crock Pit
Every seize with teeth of this quondam-fashioned Crockpot Beef Stew recipe soothes me from the inside out. With tender beef and vegetables nestled into a rich, soulful gravy, this slow cooker beef stew will reward your patience with every bite.
Calling all the warm fuzzies, cuddly blankets, and flannel!
It'southward time for a hug in dinner grade: crockpot beef stew.
Now that each twenty-four hours seems to be cooler than the final, I wanted to share a recipe for a warm-y'all-upwards (and lightened-up) boring cooker beef stew.
It's without a dubiousness i of the all-time crockpot soups in my arsenal (this Crockpot Lasagna Soup is a shut second).
Crockpot beef stew is the kind of affair I love to accept simmering in the house all day.
Equally the beef stew cooks and the broth thickens into a rich gravy, the smell fills my kitchen in a cornball way that reminds me of my Grandma Dorothy.
five Star Review
"I fabricated this today, and it was truly a v-star repast. Anybody absolutely loved information technology, including my children who can be fussy."
— Kelly —
Here's why I recall you'll honey this old fashioned slow cooker beef stew:
- Cooler nights are hither! With every bite cozier than the final, this slow cooker stew recipe warms to your cadre (like this French-inspired Beef Bourguignon).
- A low and slow cook time makes this recipe the perfect make-ahead meal during a busy work calendar week. You'll come up home to beef so fall-autonomously tender, y'all can cut it with a spoon.
- FLAVOR OVERLOAD.With a rich red wine gravy and aromatic fresh herbs, everyone at your table volition be begging for seconds.
- Fiftyoaded with both veggies and hearty protein, beefiness stew in the slow cooker is a good for you, filling, and satisfying all-in-one repast (although I always recommend serving it with this Rosemary Olive Oil Bread for soaking upwards extra gravy).
Translation: Making this slow cooker beef stew recipe is WORTH EVERY MINUTE!
How to Make Crockpot Beef Stew
This best-ever slow cooker beef stew tastes similar pure comfort in a bowl.
Have it at the set up for the absurd evenings ahead.
The best type of meat to use for beefiness stew
- Every bit far equally what kind of meat is best for beef stew, my respond is (ready for it?) Not beef stew meat.
- Stew meat is typically a mix of all different sizes and cuts, so the pieces may non cook evenly. You could have some bites with perfect, fork tender beef and others with tough, rubbery meat. There's a reason thisSlow Cooker Beef Stroganoff (which uses sirloin) and thisSlow Cooker Beef and Broccoli (which calls for flank steak) have dissimilar cooking times: each uses a different blazon of beefiness.
- Similar to this Crockpot Vegetable Beef Soup, I recommend buying a single slice of chuck roast from the butcher, then cutting it into cubes yourself.
- Selecting a unmarried type of beef means you'll know what cut you are getting, your pieces will exist compatible in size and then that they cook evenly, and chuck roast's deep marbling ensures that every bite of the beef in the stew is fall-autonomously tender (similar these Blood-red Wine Braised Short Ribs).
The Ingredients
- Chuck Roast. Boneless chuck roast is perfect for this recipe. Information technology's a more marbled cutting (and marbling = flavor) that becomes tender throughout the low and slow cooking. (This Italian Beef is some other succulent chuck roast recipe.) You also could employ a top or bottom round roast.
Tip!
Browning the meat for this beefiness stew does take a chip of time, but it is worth every second.
- The deep browning and caramelizing of the beef give the stew a night, gilded, irresistible crust that enriches the gravy and makes this one of the best slow cooker beef stew recipes e'er. It'due south a similar method when seeing recipes for a pot roast.
- Red Wine. Slow cooker beef stew with cherry wine has so much depth of flavor! Effort Cabernet Sauvignon or a nighttime beer (such equally an amber or porter).
- Vegetables . The more the merrier! I used onion, celery, carrots, parsnip, and peas for an array of flavors, textures, and nutritional benefits.
- Potatoes . The starch in the potatoes helps thicken the stew and adds some actress bulk to make every basin filling and satisfying.
- Tomato Paste . An like shooting fish in a barrel way to build concentrated flavor.
- Worcestershire Sauce. A tangy, savory improver to your beef stew and another flavor building cake. If in a compression, substitute with balsamic vinegar.
- Beef Goop. To provide moisture and help the meat tenderize. I recommend low sodium so that your beef stew does non become overly salty.
- Whole Wheat Flour. To help the meat chocolate-brown and caramelize. Information technology also helps the gravy thicken too. No demand to employ corn starch here.
- Thyme. Thyme is my accented favorite in beef stew. It's the ideal match with the root vegetables, and its earthy, savory flavor is a authentication of comfort nutrient.
- Salt and Pepper. Don't be skimpy. These give the beef and vegetables outstanding flavour.
The Directions
- Cut your chuck roast, and identify it in a large bowl. Sprinkle with spices and flour, tossing to coat.
- Brown the meat on the stove tiptop in batches. When dark and golden all over, remove to a plate.
- Sauté the vegetables with the tomato paste and spices. Deglaze with the reddish vino and allow reduce.
- Transfer everything to your ho-hum cooker. Stir to combine.
- Slow cook beef stew on low for 6 1/2 to 8 hours or high for three 1/2 to 4 1/two hours, until the beefiness is cooked through and fall-autonomously tender. ENJOY!
Wine Pairing
Any full-bodied, dry Cabernet Sauvignon will pair nicely with its hearty, flavorful wearisome cooker beef stew.
Storage Tips
- To Store . Place cooked and cooled stew in an airtight storage container in the refrigerator for up to 3 days.
- To Reheat . Gently reheat leftovers in a Dutch oven or similar big pot/skillet on the stovetop over medium-low oestrus, adding splashes of broth as needed. You lot can also rewarm this stew in a microwave-prophylactic bowl in the microwave until hot.
- To Freeze . Store cooked and cooled leftovers in an airtight freezer-safe storage container in the freezer for up to iii months. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
The stew leftovers gustation fifty-fifty better the next 24-hour interval, so you tin can make this beef stew in one case, then enjoy it for cozy lunches and dinners all week long. Snag some meal-prep containers so y'all can divvy upward leftovers into preportioned amounts for an easy grab-and-become dejeuner.
What to Serve with Crockpot Beef Stew
Quick Breads
Beer Staff of life
Recommended Tools to Make this Recipe
- Programmable Irksome Cooker . A helpful tool to deter overcooking.
- Dutch Oven. For browning the meat. I too love this one, and this is another practiced make.
- Chef's Pocketknife. For chopping and prepping all of the colorful vegetables in this hearty stew recipe.
My Favorite Slow Cooker
This vi-quart programmable irksome cooker has a locking lid for like shooting fish in a barrel ship, and its ceramic insert is oven and microwave too.
This crockpot beefiness stew is the easy, not too heavy, richly flavored, and fall-apart tender recipe you need this flavor.
Let it comfort you on a cool nighttime soon!
Frequently Asked Questions
Exercise You Have to Cook Stew Meat Earlier Putting Information technology In the Crockpot?
While raw meat is perfectly safe to put into the tiresome cooker, for the best beefiness stew, you NEED to chocolate-brown the meat first. The crust that forms on the beefiness as you lot brownish information technology is the most essential foundation of the stew's flavour. It'due south the secret to making an old-fashioned beef stew you'll devour over and over. Browning the meat takes some time, but it is worth it. Brown the meat in batches and don't crowd the pan to ensure that glorious crust forms. Be patient. Pour yourself some wine. Encompass the moment.
Can Y'all Put Frozen Meat in the Crockpot?
Frozen beef is not safety to place in a crockpot. During cooking, the meat may spend also long at room temperature and become dangerous to eat. To thaw beef quickly and safely: Place your meat in a ziptop bag, squeeze out excess air, and seal. Then, place it in a large basin, and fill the bowl with common cold water. Let it sit for most xxx minutes. If it's not thawed after this fourth dimension, empty the h2o, and refill with fresh water.
Can You lot Overcook Stew in a Tiresome Cooker?
You lot tin can overcook stew meat in a tedious cooker just, the tedious cooker significantly reduces these odds due to the low and ho-hum cooking method and the corporeality of liquid. Beef stew cooks in a crockpot for 6.5 to 8 hours on LOW or 3.v to four.5 hours on HIGH. Time can vary depending upon your slow cooker, and so bank check early on if your crockpot tends to run on the hotter side. Chuck roast is fairly forgiving cheers to its marbling, so if you go over on time or your crockpot switches to "keep warm" all is certainly not lost. Your vegetables may be a piffling mushy, but your stew should withal accept great flavor.
How Practice You Thicken Beefiness Stew in a Crockpot?
I wrote this recipe to ensure the beef stew is plenty thick, so y'all won't need to do anything extra to thicken it up. This is why the recipe starts with so little broth in the boring cooker. If you exercise want to thicken upwards the beef stew more, you lot could endeavor whisking in a slurry of cornstarch at the end, but (and this is coming from someone who loves her soups and stews so thick that a spoon can practically stand up in the basin on its own), it truly doesn't demand it. Accept advantage of this beef stew recipe's easy nature and skip it.
How Tin I Make Instant Pot Beef Stew?
This recipe I created specifically for the crockpot. If you'd like to make beefiness stew in a force per unit area cooker, effort this Instant Pot Beef Stew.
Need a Few More Dull Cooker Recipes That are Meatless?
Crockpot Lentil Soup. A satisfying vegetarian recipe made with lentils, carrots and love apple, tiresome cooked to perfection.
Red Lentil Curry. Flossy, succulent vegan recipe with the perfect amount of Indian spice!
Crockpot Butternut Squash Soup. A creamy, comforting, and filled with the best flavors of fall.
- 2 1/2 pounds boneless chuck roast
- 1 teaspoon kosher salt divided
- one/ii teaspoon ground blackness pepper divided
- 1/4 cup white whole wheat flour or all-purpose flour
- 3 tablespoons extra-virgin olive oil divided
- 1 1/two cups dry out red wine such as Cabernet Sauvignon, dark beer (such as an amber, porter, or Guinness—do not use a biting or hoppy beer such as an IPA as the hops will throw off the flavor), or additional beef goop
- 1 large xanthous onion
- three celery stalks
- 2 cloves garlic
- ii tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 4 large carrots
- 2 parsnips
- 3/4 pound blood-red potatoes about 2 medium
- 1 bay leaf
- 3 sprigs fresh thyme or 2 teaspoons dried thyme; if yous similar, tie the fresh thyme together with kitchen twine to make the stems easier to fish out at the stop
- 3 to four cups low-sodium beef broth
- 1 1/2 cups fresh or frozen peas no demand to thaw
- Fresh parsley optional for serving
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Cut the beefiness chuck roast into 1-inch cubes, removing any large, tough pieces of fat or gristle. I found it easiest to cut it into 1-inch-thick large, round slices, then strips, and so cubes. Place the cubes in a large basin and sprinkle with 1/2 teaspoon kosher common salt and 1/4 teaspoon black pepper. Sprinkle on the flour, then toss lightly to glaze.
-
Place a large, deep Dutch oven over medium-high oestrus. Add 1 tablespoon of the oil. In one case the oil is hot and shimmering (a driblet of water should sizzle if added to the surface), add one-3rd to 1-half of the beefiness. The cubes should be in a unmarried layer and non too crowded and then that they dark-brown nicely. Let the cubes of beef cook undisturbed for 4 to five minutes (resist the urge to peek!), until the bottom of the cubes develop a dark-brown crust and come away from the pan easily. Turn and keep searing until dark and golden all over, about four to 5 additional minutes. Transfer the seared meat to a clean bowl or plate.
-
Add another one tablespoon olive oil to the pot, and in one case hot, sear the remaining beefiness, working in batches and ensuring that you exercise non overcrowd the pieces. It may take 2 or 3 batches total depending on the size of your pan. If the pan gets too dry out, add a fleck more oil as needed.
-
While the meat browns, dice the yellow onion and celery. Mince the garlic.
-
When the final batch of beefiness has been seared, transfer it to a plate and reduce the heat to medium.
-
Add the concluding tablespoon of olive oil to the pan. Add the onions and celery and cook until the onions are soft and translucent; about vii minutes. Add the garlic and cook thirty seconds, until fragrant. Stir in the tomato paste, Worcestershire, and remaining 1/2 teaspoon kosher salt and 1/iv teaspoon blackness pepper.
-
While the onions sauté, skin and die the carrots and parsnips. Scrub the potatoes and cut into a crude die. Set aside.
-
Increment the pan heat to medium-loftier heat and add the wine or beer (stand back, as information technology will sputter). Cook, letting the wine reduce and scraping upwards all of the brown bits from the pan. Continue to scrape and stir until the liquid is slightly reduced and thickened, two to 3 minutes.
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Transfer the sautéed vegetables and any sauce from the pan to a half dozen-quart or larger ho-hum cooker. Add the beef, carrots, parsnips, potatoes, bay leafage, thyme, and three cups beef broth. Stir to roughly combine.
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Embrace and cook on low for 6 1/two to 8 hours or high for 3 1/ii to 4 1/2 hours, until the beefiness is cooked through and fall-apart tender. Remove the bay foliage and thyme stems and stir in the peas. If you'd like the stew thinner, add additional broth until information technology reaches your desired consistency. Taste and add additional table salt or pepper as desired. Serve hot, garnish with fresh parsley.
- TO STORE: Identify cooked and cooled stew in an airtight storage container in the refrigerator for up to 3 days.
- TO REHEAT: Gently reheat leftovers in a Dutch oven or similar large pot on the stovetop over medium-low heat, adding splashes of broth as needed. You lot can also rewarm this stew in a microwave-rubber basin in the microwave until hot.
- TO FREEZE: Store cooked and cooled leftovers in an airtight freezer-safe storage container in the freezer for upwardly to 3 months. Let thaw overnight in the refrigerator earlier reheating.
Serving: 1 (of viii), about 1 3/four cups Calories: 463 kcal Carbohydrates: 27 m Protein: 33 one thousand Fatty: 22 g Saturated Fatty: 8 g Polyunsaturated Fat: 2 grand Monounsaturated Fat: 12 g Trans Fat: i g Cholesterol: 98 mg Potassium: 1246 mg Fiber: 6 g Sugar: seven g Vitamin A: 5414 IU Vitamin C: 26 mg Calcium: 73 mg Iron: 4 mg
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Source: https://www.wellplated.com/crockpot-beef-stew/
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