Dinner

Wholesome Crockpot Beef Stew Recipe

ByJulian Dempsey October 30, 2025October 30, 2025

Introduction

Looking for a comforting, hands-off dinner that warms you up after a long day? This wholesome crockpot beef stew is packed with tender meat and hearty vegetables, making it an easy yet satisfying meal. Simply set it in the morning and come home to a rich, flavorful stew that feels like it simmered all day.

A close-up view of a hearty beef stew served in a white square bowl, placed on a white marbled surface. The dish has large, tender chunks of dark brown beef as the main layer, mixed with smooth, golden-yellow baby potatoes and thick, bright orange carrot pieces. Scattered bright green peas add pops of color throughout. The ingredients are coated in a rich, glossy brown sauce with hints of chopped green herbs sprinkled on top. A silver spoon lifting a portion shows a mix of beef, potato, and pea, highlighting the dish’s thick, juicy textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp unsalted butter
1/2 tsp garlic salt
1/2 tsp black pepper, freshly ground
3-6 tbsp olive oil or any neutral oil
1/2 tsp celery salt
2.5 lb stew meat, cut into 1-inch pieces
1/4 cup all-purpose flour
1 cup Cabernet Sauvignon or other dry red wine
3 tbsp tomato paste
4 cups beef stock
4 cloves garlic, minced
2 cups chopped yellow onions (about 1 large onion)
2 beef bouillon cubes
2 tbsp Worcestershire sauce
5 medium carrots, peeled and cut into 1/2-inch rounds
1 lb Yukon Gold potatoes, peeled and cut into 1-inch chunks
2 bay leaves
1 sprig fresh rosemary
1 cup frozen peas, do not thaw
1/4 cup cold water
3 tbsp cornstarch
2-3 drops Gravy Master (optional, for richer color)
2 tbsp cold butter (for finishing)

Instructions

Step 1: Cut the stew meat into 1-inch cubes, trimming large fat pieces but leaving the marbled fat intact. Season generously with black pepper, garlic salt, and celery salt, then toss with flour until evenly coated.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Brown the meat in batches for about 45 seconds on each side, adding more oil as needed. Transfer browned meat to the slow cooker.
Step 3: Reduce skillet heat to medium and melt 1 tbsp butter. Sauté onions for 5 minutes until soft, then add garlic and cook 1 more minute. Deglaze the pan with a splash of wine, scraping up browned bits. Add this mixture to the slow cooker.
Step 4: Add tomato paste, beef stock, bouillon cubes, Worcestershire sauce, carrots, potatoes, bay leaves, and rosemary to the slow cooker. Stir to combine, cover, and cook on low for 7½ to 8 hours or high for 3½ to 4 hours, until vegetables are tender.
Step 5: In the last 15 minutes, add frozen peas to the slow cooker. Remove bay leaves and rosemary stem. Mix cold water and cornstarch to form a slurry, then stir into stew to thicken. Let it stand until consistency improves.
Step 6: Turn off heat and swirl in 2 tbsp cold butter for a velvety finish. Optionally, add 2-3 drops of Gravy Master for deeper color. Serve hot and enjoy your hearty beef stew.

Tips & Variations

Use chuck roast or bottom round for tender beef that holds up well during slow cooking.
Substitute cornstarch or arrowroot powder for flour to make this stew gluten-free.
For a vegetarian version, replace beef with portobello mushrooms and adjust cooking time accordingly.
Swap red wine for additional beef stock or grape juice for an alcohol-free option, adding extra herbs or balsamic vinegar to boost flavor.
Serve with crusty bread, mashed potatoes, or a crisp green salad to complete the meal.

Storage

Store leftover stew in airtight containers in the refrigerator for up to 4 days, allowing flavors to deepen. For longer storage, freeze portions in freezer-safe containers for up to 3 months; note potatoes may soften after thawing. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth if needed to loosen the sauce.

How to Serve

A close-up view of a white bowl filled with rich beef stew showing a thick brown broth as the base layer, filled with large chunks of dark brown tender beef, golden-yellow potato pieces, bright orange carrot cubes, and scattered vibrant green peas. The stew's glossy texture reflects light, highlighting the moistness of the meat and vegetables. A silver spoon dips into the bowl, lifting a piece of beef surrounded by potatoes and broth. The bowl sits on a white marbled surface with some small green herbs sprinkled on top for garnish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What cut of beef is best for this stew?

Stew meat or chuck roast are best because their marbling breaks down during slow cooking, making the meat tender and flavorful. Leaner cuts like sirloin can become tough.

Can I make this stew vegetarian?

Yes, replace beef with portobello mushrooms and reduce cooking time since mushrooms cook faster. Use vegetable stock instead of beef stock and adjust seasonings to taste.