Crockpot Hearty Beef Stew
8 h 25 min
|
easy
|
high-protein
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 25 min | 8 h | 8 h 25 min |
Introduction
This crockpot hearty beef stew is the kind of cozy, stick-to-your-ribs meal that makes the whole house smell amazing.
Beef chuck slow-cooks until melt-in-your-mouth tender with potatoes, carrots, and a rich, savory broth.
It is perfect for busy weeknights, laid-back Sunday suppers, or any night you want classic comfort food with minimal effort.
Ingredients (6 servings)
Ingredients
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How to Make Crockpot Hearty Beef Stew
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Prep the vegetables and aromatics
Peel and dice the onion, then peel and chop the carrots into bite-size pieces.
Peel the potatoes and cut them into 1-inch cubes so they cook evenly.
Mince the garlic and set all the vegetables aside.
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Season and sear the beef
Pat the beef cubes dry with paper towels so they brown instead of steam.
In a large bowl, toss the beef with salt, pepper, and the flour until lightly coated.
Heat the olive oil in a large skillet over medium-high heat.
Sear the beef in batches until browned on at least two sides, about 3 to 4 minutes per batch.
Transfer the browned beef to the crockpot as each batch finishes.
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Layer everything in the crockpot
Add the onions, carrots, potatoes, and garlic on top of the beef in the crockpot.
Sprinkle the paprika, dried thyme, and crumble in the bay leaf and bouillon cubes.
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Mix and add the cooking liquid
In a large measuring cup, whisk together the beef broth, tomato paste, port, and Worcestershire sauce until smooth.
Pour this mixture evenly over the ingredients in the crockpot.
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Slow cook the stew
Cover the crockpot and cook on Low for 8 hours, or on High for about 4 hours.
The stew is ready for thickening when the beef is very tender and the vegetables are soft.
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Thicken and finish the stew
About 30 minutes before serving, whisk the cornstarch and water together in a small bowl until smooth.
Stir the slurry into the crockpot, cover, and cook until the broth looks glossy and slightly thickened.
Taste the stew and adjust the seasoning with extra salt and pepper if needed.
Remove the bay leaf before ladling the stew into bowls.
Substitutions
- Use dry red wine instead of port
- Dry red wine brings a deeper, less sweet flavor that still feels rich and cozy. Pick something you would drink, like cabernet or merlot, for the best tasting stew.
- Use extra beef broth instead of alcohol
- Skip the port and add an extra half cup of beef broth for a family-friendly, alcohol-free version. The flavor stays savory and hearty, just a little less sweet and complex.
- Use all cornstarch instead of flour for gluten-free
- Toss the beef with one extra tablespoon of cornstarch and skip the flour entirely. The stew still thickens nicely and stays glossy, with a slightly lighter, silkier broth.
Tips
- Cut beef and vegetables in similar sizes
- Aim for roughly 1 to 1½-inch beef cubes and similar potato chunks for even cooking. Carrot pieces can be slightly smaller, since they stay firmer than potatoes.
- Brown in batches without crowding
- Crowded pans steam the beef, so leave space between pieces to build deep, flavorful browning. If needed, add a splash more oil between batches to keep the pan from scorching.
- Deglaze the skillet with broth
- After browning, pour a small splash of beef broth into the hot skillet and scrape up the browned bits. Tip everything into the crockpot for even more savory, concentrated flavor.
- Let the stew rest before serving
- Turn the crockpot to Warm and let the stew sit 10 to 15 minutes before ladling. Flavors meld, the fat rises a bit, and the texture feels silkier.
- Chill and remove excess fat for lighter leftovers
- For lighter meals, chill the cooked stew overnight, then lift off the solid fat from the surface. Reheat gently on the stove or in the crockpot with a splash of broth if needed.
Nutrition Facts *
| Energy | 369 | kcal |
|---|---|---|
| Protein | 36 | g |
| Total Fat | 9 | g |
| Carbohydrates | 32 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I skip browning the beef to save time?
- Yes, you can skip browning, and the stew will still cook safely and taste good. Browning adds deeper flavor and color, though, so use it when you have those extra few minutes.
- How can I keep the vegetables from getting mushy?
- Cut the potatoes in large cubes and the carrots just a bit smaller than that. You can also add the potatoes halfway through cooking if you like a firmer texture.
- What if my stew is too thin even after adding the cornstarch?
- Whisk another tablespoon of cornstarch with two tablespoons of cold water, then stir it into the hot stew. Let it bubble in the crockpot or on the stove for several minutes to activate the thickener.
- Can I make this stew ahead and freeze it?
- Yes, this stew freezes very well and is great for stocking the freezer. Cool it completely, pack into freezer containers, and freeze for up to three months. Thaw overnight in the fridge, then reheat gently, adding a splash of broth if it seems too thick.
Serving Suggestions
This crockpot beef stew is wonderful with warm crusty bread, buttered noodles, or simple mashed potatoes on the side.
Finish each bowl with chopped parsley, a tiny splash of vinegar, or horseradish for fresh contrast and brightness.
For a fun twist, stir in frozen peas at the end or top bowls with sharp cheddar and broil briefly.
Recipe Pairings
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Butternut Squash Quinoa Salad
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Air Fryer Carrots (Vegan, Vegetarian & Gluten-Free)
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Fall Beet and Fig Salad With Goat Cheese
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Baked Parmesan Zucchini Rounds
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Creamy Pumpkin Mashed Potatoes
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Chicken Bacon Ranch Pasta Salad
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Maple-Roasted Acorn Squash Wedges
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Roasted Butternut Squash and Pomegranate Salad
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Gluten-Free Cranberry Citrus Sauce
25 min
Slow Cooker Cranberry Sauce
3 h 10 min
Reviews
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Karen, San Francisco: Good stew. Different than regular beef stew the port wine taste makes it more unique.
: Glad it was a hit, Karen, and that the port wine added something unique!
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Helen, Las Vegas, NV: LOVED this recipe! 🍲 Great flavors and different from my regular stew. 🥖 It was a nice change! 🗓️ Making it again tonight for a cold night!
: So happy it’s in your stew rotation, Helen!
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Catherine Yamamoto, Rochester: I've made this stew for years but use red wine instead of the port. Much more flavorful.
: Nice swap, Catherine! If you ever want to try it here, a dry red like Cabernet or Merlot works best, and you can splash in a bit extra broth if the flavor gets too bold.
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Emily Yang, Concord, NH: Tried this in the crockpot on low for 8 hours and it turned out fantastic, super tender beef and the port wine plus Worcestershire gave it such a rich flavor!
: Love hearing it came out so well, Emily!
Made this recipe? How did it go?
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