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Crockpot Beef Stew

This is a classic beef stew made in a slow cooker. The beef becomes tender, and the vegetables soften into a rich, savory broth. Browning the beef first is an important step for developing flavor.
prep time:30 minutes
cook time:8 hours
total time:8 hours 30 minutes

Ingredients

Ingredients (~8 Servings)

  • 3 lbs beef chuck roast cut into 1-inch cubes
  • 1/2 cup all-purpose flour
  • 1/4 cup vegetable oil
  • 2 medium yellow onions chopped
  • 6 carrots peeled and chopped
  • 4 celery stalks chopped
  • 2 lbs Russet potatoes peeled and chopped
  • 8 garlic cloves minced
  • 1 1/2 cups dry red wine
  • 3 tbsp Worcestershire sauce
  • 1 1/2 cups tomato sauce
  • 6 cups beef stock
  • 6 sprigs fresh thyme
  • 3 bay leaves
  • 1 tsp black pepper
  • 1/2 cup unsalted butter 1 stick
  • 1/2 cup all-purpose flour
  • Fresh parsley chopped, for garnish

Instructions

  • Toss beef cubes with flour until lightly coated.
  • Heat oil in large Dutch oven over medium-high heat.
  • Brown beef in batches, transfer to crockpot.
  • Deglaze pan with red wine, scraping up browned bits.
  • Add carrots, celery, onions, potatoes to crockpot.
  • Pour wine, garlic, tomato sauce, beef stock, Worcestershire sauce, bay leaves, and thyme into crockpot. Stir.
  • Cover and cook on low 8-9 hours.
  • Make roux 30 minutes before finish: Melt butter, whisk in flour, cook 3-4 minutes.
  • Stir roux into stew, cook additional 30 minutes until thickened.
  • Season with salt and pepper, garnish with parsley.

Notes

Can cook on high for 4-5 hours instead of low setting. Remove bay leaves and thyme sprigs before serving.
Did you make this recipe?Let me know how you liked it below!