Hearty Slow Cooker Beef Stew – Fit Mom Journey

An absolutely delicious slow cooker beef stew recipe that I have perfected over the years by combining tender pot roast, red wine, garlic, onions and tender carrots and potatoes into the perfect savory dish. This beef stew is incredibly simple and delicious. Crockpot beef stew is a go-to meal that makes dinner incredibly easy.

Easy beef stew recipe

As a family we eat quite seasonally.

Hot meals on cold days and cool recipes in the warmer months.

One thing that remains constant is that we eat quite a lot of beef.

Every year we buy a whole cow. Half is grass-fed and grass-finished, and the other half is traditionally farmed. We love the quality and value of beef, have stocked freezers (yes, we have two!), and support our local farmers and friends.

Classic beef stew

The rich flavor of beef stew is unbeatable. It’s a cozy, hearty stew packed with nourishing ingredients like tender carrots, warm potatoes and peas in a savory broth.

We like to combine it with crispy sourdough bread, fresh from the oven!

While I love slowly cooking a stew on the stove all day long, on busy weeknights you just can’t beat the convenience of a slow cooker beef stew recipe.

And OH MY GOODNESS, it’s amazing. Neighbors, friends and coworkers are all raving about this ultimate comfort food.

What type of beef should I use?

Personally, I like a Rump Roast or Round Roast.

I don’t enjoy those roasts on their own, and they benefit from being cut into bite-sized pieces before simmering in a rich sauce. They are tasty and delicious with us.

Beef roast is also an excellent choice here, we just opt ​​to use less choice and save the roast for more standalone beef dishes.

Whichever cut you choose, be sure to remove excess fat before cooking!

Ingredients for slow cooker stew

• Beef Roast: You will need 2-3 pounds of beef roast. Sometimes I use more than 5 pounds if I’m making a large batch or if my protein needs are higher. Check the recipe card for the amount of protein per serving and other daily values.
• Potatoes: I like a Yukon Gold potato here because no peeling is required. If using red potatoes or russet potatoes, peel them before cutting into 3/4-inch cubes.
• Carrots: Half rounds of carrots work best in a soup.
• Onions: finely chopped onions are an absolute must.
• Peas: to add a little sweetness and greenery to the stew.
• Beef Stock: Bone broth, beef stock, or beef base + water are all great options for making flavorful stock.
• Dry red wine: Merlot, Pinot Noir, Cabernet Sauvignon or Shiraz.
• Tomato Paste: Adds a little sweetness and thickens the broth. (If you use freeze-dried tomato powder like I do, the powder makes an excellent substitute for tomato paste)
• Worcestershire sauce: a must for umami flavor.
• Saltypepper, garlic, thyme: classic spices needed for savory gravy.
• Balsamic Vinegar: hint, umami and a little sweetness.
• Cornstarch: to thicken before serving. we want a THICK and hearty stew.

Tips for Crock Pot Beef Stew

Sear your beef

Browning your beef in a skillet, in batches before adding it to the crockpot, will give you more flavor. This step is not 100% necessary, but it does provide a deeper flavor.

Cook low and slow

Most slow cooker recipes call for 3-4 hours of cooking time on high or 6-8 hours on low cooking time. Do not choose the high option for this recipe. Instead, plan ahead so this stew can develop deep flavor over 8 hours of slow cooking.

Thicken at the end

You can use cornstarch or a flour and butter roux to thicken the stew before serving. I usually use cornstarch because it is easy to make a slurry in cold water and add it to the soup.

How to store beef stew

Store this simple recipe in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop.

To freeze, place in a freezer container and freeze for up to 3 months. To reheat, simply place the frozen stew into the slow cooker until heated through.

An absolutely delicious slow cooker beef stew recipe that I have perfected over the years by combining tender pot roast, red wine, garlic, onions and tender carrots and potatoes into the perfect savory dish. This beef stew is incredibly simple and delicious. Crockpot beef stew is a go-to meal that makes dinner incredibly easy.

Ingredients

• 3 pounds. Roast – chuck, rump, round. Stripped of excess fat.

• 1 tbsp. Olive oil or avocado oil

• Salt & Pepper

• 3 cups beef stock

• 1/2 cup dry red wine

• 2 tbsp. Tomato puree

• 1 tbsp. Worcestershire sauce

• 1 teaspoon. Balsamic Vinegar

• 1/2 tsp. Dried Thyme

• 4 cloves garlic, minced

• 1 yellow onion, finely chopped

• 2 cups Carrots, cut into bite-sized pieces

• 1 pound Yukon Gold potatoes, cut into 1/2-inch pieces

• 1 cup frozen peas

• Salt and pepper to taste

• 1/4 cup cornstarch

Instructions

1. Add oil to a large skillet and heat over medium heat. After cutting it into pieces, season the beef with salt and paste and brown it in the skillet, working in batches. Add meat to the slow cooker. Each batch should cook for about 5 minutes.
2. Add the remaining ingredients, except peas and cornstarch. Stir to combine, then cook over low heat for 8 hours.
3. 20 minutes before serving, make a slurry of 1/4 cup room temperature water and 1/4 cup cornstarch. Stir into the hot soup together with the frozen peas.
4. After thickening, serve a warm stew with crusty bread or cookies.

Nutritional information:

Yield: 8

Serving Size: 1

Quantity per serving:

Calories: 680Total fat: 36gSaturated fat: 14 grTrans fat: 0 gramsUnsaturated fat: 18gCholesterol: 215 mgSodium: 576 mgCarbohydrates: 25gFiber: 4gSugar: 4gEgg white: 59g

xoxo,
Gretchen