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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
mins
cook time:
8
hours
hrs
total time:
8
hours
hrs
30
minutes
mins
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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.
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