Description

This hearty Crockpot Beef Stew recipe features tender chuck roast slow-cooked with vegetables, herbs, and a rich blend of beef broth, red wine, and tomato paste. Perfect for a comforting, home-cooked meal that’s easy to prepare and packed with flavor.

Ingredients

Scale

Beef and Seasoning

2.5–3 Pounds Chuck Roast, cut into 2” pieces
Salt and Pepper to taste
1 Tbsp Garlic Powder
¼ Cup Flour

Cooking Fat

4 Tbsp Olive Oil

Vegetables

1 Large Onion, chopped
3 Medium Carrots, peeled and cut into 2” pieces
1 Lb Baby Potatoes, cut into quarters
3 Cloves Garlic, minced

Liquids and Sauces

1 Cup Red Wine
4 Cups Beef Broth
2 Tbsp Worcestershire Sauce
4 Tbsp Tomato Paste

Herbs and Seasonings

2 Bay Leaves
2 Sprigs Fresh Rosemary
2 Sprigs Fresh Thyme
2 Tbsp Beef Bullion
Salt and Pepper to taste

Thickening and Finishing Agents

3 Tbsp Cold Butter
¼ Cup Cold Water
3 Tbsp Corn Starch
1 Tbsp Gravy Masters

Instructions

Season and Coat the Beef: In a large bowl, season the chuck roast pieces with salt, pepper, and garlic powder. Then coat the meat evenly with flour, shaking off any excess to ensure a light dusting.
Brown the Beef: Heat olive oil in a large skillet over medium-high heat. In batches, brown the beef pieces on all sides, taking about 30-40 seconds per side. Avoid overcooking to retain moisture and flavor.
Add Ingredients to Crockpot: Transfer the browned beef to the crockpot. Add the chopped onions, carrots, baby potatoes, and minced garlic. Pour the beef broth over the contents.
Mix in Flavorings and Herbs: Stir in tomato paste, red wine, and Worcestershire sauce. Bundle the bay leaves, rosemary, and thyme with kitchen string and place them in the crockpot. Season everything with additional salt and pepper as needed.
Cook Low and Slow: Cover and cook on low for 8 hours, allowing flavors to meld and beef to become tender.
Finish the Stew: With 15 minutes left on the timer, remove the herb bundle. Add the gravy masters and cold butter pats to enrich the stew.
Thicken the Stew: Mix the cold water and corn starch thoroughly until dissolved, then stir into the crockpot. Replace the lid and let it cook for the remaining 15 minutes.
Rest and Serve: Let the stew sit for 5-10 minutes off heat to allow it to thicken further before serving. Enjoy this comforting and flavorful stew!

Notes

For best flavor, brown the beef in batches without crowding the pan to ensure proper searing.
The bundled herbs make it easy to remove them all at once before finishing the stew.
You can substitute baby potatoes with Yukon Gold or red potatoes if preferred.
If you prefer a thicker stew, adjust the amount of corn starch accordingly.
This recipe pairs wonderfully with crusty bread or over creamy mashed potatoes.

Prep Time: 20 minutes
Cook Time: 8 hours 15 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American

Keywords: crockpot beef stew, slow cooker beef stew, hearty beef stew, easy beef stew recipe, comfort food, crockpot recipes