Absolutely! Here’s a rich, hearty, and foolproof Crockpot Beef Stew recipe—perfect for set-it-and-forget-it comfort food.
Crockpot Homemade Beef Stew
Ingredients (serves 4–6)
- 2 lbs beef chuck, cut into 1–1.5 inch cubes
- Salt and pepper, to taste
- 2–3 tbsp all-purpose flour (for dredging, optional)
- 2 tbsp vegetable oil
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with extra broth)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, peeled and chopped
- 3–4 medium potatoes, peeled and chopped
- 2 stalks celery, chopped (optional)
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 1–2 bay leaves
- 1–2 tbsp tomato paste (optional, for richer flavor)
- 1 cup frozen peas (optional, added at the end)
Instructions
- Prep the beef (optional but adds flavor):
- Season beef cubes with salt and pepper.
- Toss lightly in flour.
- Heat oil in a skillet over medium-high heat and brown beef on all sides. This step adds depth of flavor but can be skipped for convenience.
- Add ingredients to Crockpot:
- Place beef, onions, garlic, carrots, potatoes, celery, thyme, rosemary, bay leaves, tomato paste, and beef broth (and wine if using) in the Crockpot.
- Cook low and slow:
- Cover and cook on low for 7–8 hours or high for 4–5 hours until beef is tender and vegetables are cooked.
- Optional thickening:
- If you prefer a thicker stew, mix 2 tbsp cornstarch with 2 tbsp cold water and stir into stew 30 minutes before the end of cooking.
- Add peas (optional):
- Stir in frozen peas during the last 15 minutes of cooking.
- Serve:
- Remove bay leaves and taste for seasoning. Serve hot with bread or over rice.
Tips
- Browning beef first adds flavor but isn’t strictly necessary if you’re short on time.
- Vegetable size: Chop all veggies roughly the same size to ensure even cooking.
- Storage: Leftover stew tastes even better the next day and can be frozen for up to 3 months.
- Optional extras: Add mushrooms, parsnips, or turnips for extra depth.
If you want, I can give a “dump-and-go” Crockpot beef stew version that skips browning and still comes out rich and flavorful.
Do you want me to do that?
