Oh yeah Just, oh. I've never been as beautiful and drool-inspiring as this crockpot beef stew. The incredible aroma made my mouth water for hours as the tender chunks of beef and vegetables simmered in the flavorful gravy. i can't wait To lift the lid and have a quick taste. And when I finally did? Unbelievable. This crockpot beef stew recipe is one you'll definitely want to make before winter ends!
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“I've been making this recipe for 5 years now, and it never fails to be the best beef stew I've ever cooked or tasted! Thanks for sharing this recipe. “
sandy
Crockpot beef stew, in its most basic form, is really simple. It's just chunks of beef, vegetables, broth, and some herbs and spices, cooked down until it forms a deliciously comforting gravy. But I took this recipe up a few notches with some extra special ingredients that add more umami and flavor to the stew gravy. The list of ingredients may seem long, but I promise It is beneficial.
Here's what you need for the most incredible crockpot beef stew ever:
- Beef stew meat: Stew meat, which is usually cubed chuck steak, is a tougher cut, but softens to a very tender texture when cooked low and slow (like in a crockpot).
- All purpose fluR: Lightly coating stew meat in flour and then uncovering it before going into the crockpot Maillard reaction And deepens the taste. Flour also helps thicken the gravy of the stew.
- Vegetables: I use a hearty and flavorful combination of carrots, onions, celery and potatoes to create a naturally flavorful gravy. As the broth simmers down, the vegetables help thicken the gravy.
- Beef broth: The broth acts as a base for the gravy and provides a nice moist environment for the meat to cook to tender perfection. Make sure to use a broth that has great flavor. I like to use better than bouillon to make my broth.
- Seasonings: This is where we really take flavor to the next level. For this recipe, I combined garlic, Dijon, Worcestershire sauce, soy sauce, brown sugar, rosemary, and thyme to create a hearty gravy full of layered flavors and umami goodness.
What else can I add?
This slow cooker beef stew is pretty rich, but there are always options if you want to add more! Try adding 8 oz. Mushrooms (in half) with vegetables to start with for more vegetable goodness. If you have some red wine on hand, deglaze the skillet used to brown the beef with the wine before proceeding with the gravy. Want it to look extra fancy? I sub 8 oz. Substitute pearl onions for chopped onions in the recipe below.
How to Thicken Beef Stew
There are many ways to thicken beef stew, but I prefer to let the stew thicken naturally as the vegetables cook and begin to fall into the broth. The stew may look a little watery when you first lift the lid, but once you start stirring, the liquids begin to thicken to a consistency similar to vegetable starch.
Alternatively, if you prefer a stronger vegetable, you can add them in the last hour of cooking and then use a cornstarch slurry (3 tbsp cornstarch + 3 tbsp water) to thicken your stew. Once the cornstarch is mixed with the broth and simmered, it will thicken into a gravy. This method will result in a less flavorful gravy and a slightly glossier appearance.
- Find the meat first? Browning beef gives it an extra depth of flavor that the moist environment of a slow cooker alone can't achieve.
- Add extra umami. Adding ingredients to the broth that have a lot of umami, such as Worcestershire sauce and soy sauce, adds flavor to the stew and makes the flavor extra “meaty.”
- Don't rush? Stew meat needs to be cooked low and slow for a long time to break down the tough connective tissue and become tender. If your stew meat is tough, lower the heat and cook it a little longer.
- Don't skip the veggies. Adding a variety of vegetables to your stew not only adds texture and color, but vegetables also add a ton of extra flavor to the gravy, giving you a delicious, multi-dimensional flavor in the final stew.
SERVICING INSTRUCTIONS
This recipe is a well-rounded meal on its own, but you have to slurp up every drop of that delicious thick brown gravy. I suggest serving it with some bread on the side like mine Focaccia Roll Or Garlic bread? a bowl Creamy polentaWarm rice or egg noodles are also delicious. But whenever I want to feed this recipe to a few more people, I always serve it with a side of fresh veggies! Some easy steamed green beans, Oven Roasted BroccoliCanned corn, or Sautéed Brussels Sprouts It's easy to prepare and cook all while the stew is done in the crockpot.
- Swap the meat. Don't like stew beef? Why not try ground beef in this recipe?! I know, I know, it's not the same, but mine Slow Cooker Hamburger Stew Recipe It is also a reader's favorite. 😉
- Cook in Instant Pot: When I first posted this slow cooker beef stew, I got a lot of comments asking if I could make it in an instant pot. So, I prepared This Instant Pot Beef Stew Action! It's a little quicker and perfect for those days when you don't have time to wait for the crockpot.
- Use different stocks. I recommend sticking with beef stock in this recipe for an ultra beefy, flavorful flavor. But if you have all these, you can use chicken or vegetable broth. Or, use a combination of stocks like mine Chicken Stew Recipe?
- Add the beans. If you want to add some extra protein and bulk up the stew, drain and rinse during the last 30 minutes of cooking. I add white beans like we use in ours Shrimp and White Bean StewBut any type will do!
Crockpot Beef Stew Recipe
This crockpot beef stew is the perfect comfort meal for a cold winter's day with tender chunks of beef, vegetables, and flavorful gravy.
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- 2 lbs. Red potatoes ($2.40)
- 1 Yellow onion ($0.37)
- 3 carrot ($0.44)
- 4 stalk A herb that is useful for making salad ($0.44)
- 4 cloves Garlic ($0.32)
- 1.5 lbs. Beef stew meat ($11.24)
- 2 TBSP All purpose flour ($0.03)
- 1/4 TSP salt ($0.02)
- 1/4 TSP Fresh cracked black pepper ($0.02)
- 2 TBSP cooking oil ($0.08)
- 2 Cup Beef broth ($0.27)
- 2 TBSP Dijon mustard ($ 0.13)
- 1 TBSP Worcestershire sauce ($0.06)
- 1 TBSP I am the sauce ($0.06)
- 1.5 TSP Brown sugar ($0.02)
- 1.5 TSP Dried rosemary ($0.15)
- 1.5 TSP Dried thyme ($0.15)
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Dice onion and red potatoes. Carrots and celery. Mince the garlic. Place the prepared vegetables in a four or five quart slow cooker.
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Place the stew meat in a bowl and sprinkle the top with flour, salt and pepper. Toss until the meat is evenly coated in the flour.
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Heat a large skillet over medium-high. Once very hot, add the cooking oil and swirl to coat the surface of the skillet. Add the stew meat and cook without stirring until the bottom is browned. Stir well and then let the beef brown on the other side. Transfer meat to slow cooker.
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Turn the heat under the skillet to medium-low. Add the broth, Dijon, Worcestershire sauce, soy sauce, brown sugar, rosemary, and thyme to the skillet. Cook on medium-low until all the browned bits melt in the bottom of the skillet.
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Pour the broth over the ingredients in the slow cooker and stir everything well.
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Place the lid on the slow cooker and cook for four hours or eight hours on low.
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Both meat and vegetables should be tender after cooking. Stir the stew well to allow the potatoes to break down slightly and the gravy to thicken. Taste the stew and adjust salt or other seasonings to your liking. Serve hot!
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Services: 1.25CupCalories: 269KclCarbohydrates: 26GProtein: 23GFat: 8GSodium: 591mgFiber: 3G
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How to Make Crockpot Beef Stew – Step-by-Step Photos
First prepare the vegetables for the stew. You need 2 lbs. Chop red potatoes and a yellow onion, celery and 3 carrots and 4 cloves of garlic.
Place all of your chopped vegetables in a 4 or 5-quart slow cooker or crockpot.
Place 1.5 lbs. Stew meat (beef chuck) in a bowl. Sprinkle meat with 2 tablespoons all-purpose flour, ¼ teaspoon salt, and ¼ teaspoon pepper. Toss the beef in the flour, salt and pepper until evenly coated.
Heat a large skillet over medium-high. When it's very hot, add 2 tablespoons of cooking oil to coat the surface of the skillet and swirl. Add the stew meat and cook until browned on the bottom, then stir and brown again on the other side. Don't stir too often or the beef won't have a chance to brown. Transfer beef to slow cooker.
Reduce the heat to medium-low under the skillet and add 2 cups of beef broth, 2 tablespoons of Dijon mustard, 1 tablespoon of Worcestershire sauce, 1 tablespoon of soy sauce, 1.5 teaspoons of brown sugar, 1.5 teaspoons of dried thyme, and 1.5 teaspoons of thyme. Heat and stir the ingredients until all the browned bits melt to the bottom of the skillet.
Pour the broth over the ingredients in the slow cooker. It's okay if the broth doesn't completely cover the ingredients at this point.
Place the lid on the slow cooker and cook for four hours or eight hours on low.
After four hours on high (or as low as eight hours) the stew should look a little like this. Both meat and vegetables should be tender. The gravy may look a little thin at this point, but don't worry…
Give the stew a good stir and the potatoes will break down a bit and thicken the gravy to a nice rich consistency. Depending on the type of broth used, you may have to taste the stew and add salt to your liking (I didn't add any).
Serve your Slow Cooker Beef Stew over a bowl of hot rice or pasta, or by the spoonful. It will keep you warm and full on cold winter days!
This Crockpot Beef Stew was originally published on 10/14/2014. It was updated and republished on 1/24/25.