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Hearty Crockpot Beef Stew

An incredibly easy, hands-off recipe for the most tender and flavorful beef stew, cooked low and slow in your crockpot for ultimate comfort.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 480

Ingredients
  

For the Stew
  • 2.5 lbs beef chuck roast cut into 1.5-inch cubes
  • 2 tbsp olive oil
  • 1 large yellow onion chopped
  • 4 cloves garlic minced
  • 3 tbsp tomato paste
  • 1/3 cup all-purpose flour
  • 1 cup dry red wine like Cabernet Sauvignon
  • 4 cups beef broth low sodium
  • 1 tbsp Worcestershire sauce
  • 1 tsp soy sauce
  • 2 bay leaves
  • 1 tsp dried thyme or 3-4 fresh sprigs
  • 1 lb baby potatoes halved
  • 4 large carrots cut into 1-inch rounds
  • 1 cup frozen pearl onions
  • 1 cup frozen peas
For Finishing
  • 2 tbsp fresh parsley chopped
  • salt and black pepper to taste

Equipment

  • 6-Quart Slow Cooker
  • Large skillet
  • Tongs
  • Cutting board
  • Chef’s knife

Method
 

  1. Pat the beef cubes dry with paper towels. Season generously with salt and pepper, then toss with the 1/3 cup of flour until coated.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches until well-browned on all sides. Transfer seared beef to the slow cooker.
  3. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and tomato paste and cook for 1 more minute, stirring.
  4. Pour in the red wine to deglaze the pan, scraping up all the browned bits. Let it simmer for 2-3 minutes.
  5. Pour the entire contents of the skillet over the beef in the slow cooker. Add the beef broth, Worcestershire sauce, soy sauce, bay leaves, and thyme. Stir to combine.
  6. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
  7. About 2 hours before the end (on LOW) or 1 hour before (on HIGH), add the carrots and potatoes. Stir to submerge.
  8. In the last 30 minutes of cooking, stir in the frozen pearl onions and peas.
  9. When done, remove bay leaves. Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.

Notes

For a thicker stew, make a cornstarch slurry at the end: mix 2 tbsp cornstarch with 2 tbsp cold water, stir into the stew, and cook on HIGH for 15-20 more minutes.