This Wholesome Crockpot Beef Stew is the perfect hearty meal to warm you up on a cold day. Tender chunks of beef, flavorful vegetables, and a rich, savory broth come together in the slow cooker to create a dish that’s both comforting and satisfying. The best part? It’s easy to prepare and practically cooks itself!
Why You’ll Love This Recipe
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Effortless Cooking: With the crockpot doing most of the work, this recipe requires minimal hands-on time.
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Tender Beef: The stew meat is browned to perfection before simmering, making it incredibly tender and flavorful.
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Hearty and Filling: With potatoes, carrots, and peas, this stew is packed with vegetables that make for a complete, well-rounded meal.
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Rich, Savory Flavor: The combination of beef stock, Worcestershire sauce, and tomato concentrate creates a deep, satisfying broth that perfectly complements the beef and veggies.
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Customizable: Feel free to add in other vegetables like parsnips or mushrooms, or swap out the peas for green beans to suit your preferences.
Ingredients
For the Stew:
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2 ½ pounds stew meat (cubed)
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½ teaspoon black pepper
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½ teaspoon garlic salt
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½ teaspoon celery salt
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¼ cup all-purpose flour
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3-6 tablespoons olive oil (for browning the beef)
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3 tablespoons chilled butter (split)
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2 cups chopped yellow onions
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4 garlic cloves, minced
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1/4 cup grape juice (or beef stock)
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4 cups beef stock
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2 beef bouillon cubes
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2 tablespoons Worcestershire sauce
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3 tablespoons tomato concentrate
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5 medium carrots, chopped into 1-inch pieces
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1 pound baby Yukon gold potatoes, halved or quartered
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2 bay leaves
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1 sprig rosemary
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1 cup frozen peas
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¼ cup cold water mixed with 3 tablespoons cornstarch (optional for thickening)
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2-3 drops of Gravy Master (optional for a deeper color)
Directions
Step 1: Prepare and Season the Meat
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Trim any large pieces of fat from the stew meat, but leave the marbled fat for flavor.
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Season the beef cubes with black pepper, garlic salt, and celery salt, tossing to coat evenly.
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Sprinkle flour over the seasoned meat and toss again to ensure it’s evenly distributed.
Step 2: Sear the Meat
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Heat 3 tablespoons of olive oil in a large skillet over medium-high heat.
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Working in batches, add the beef cubes and brown each side for about 45 seconds.
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Add more oil as needed and once browned, transfer the beef to the slow cooker.
Step 3: Sauté the Onions and Deglaze the Pan
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Reduce the skillet heat to medium and melt 1 tablespoon of butter.
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Add chopped onions and sauté for 5 minutes until softened.
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Stir in the minced garlic and cook for another minute.
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Add a splash of grape juice to deglaze the pan, scraping up any brown bits stuck to the skillet.
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Transfer the onion and garlic mixture to the slow cooker, making sure to include all the flavorful bits.
Step 4: Cook the Stew
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Add the remaining ingredients to the slow cooker (except the peas, cornstarch mixture, and cold butter).
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Stir everything to combine.
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Cover and cook on low for 7½ to 8 hours or high for 3½ to 4 hours until the vegetables are tender and the potatoes are fork-tender.
Step 5: Add Final Ingredients and Thicken
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In the last 15 minutes of cooking, add the frozen peas to the slow cooker.
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Remove the bay leaves and rosemary stem.
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If you’d like a thicker stew, make a cornstarch slurry by combining ¼ cup cold water with 3 tablespoons cornstarch. Stir the slurry into the stew and allow it to thicken as it stands.
Step 6: Finish and Serve
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Turn off the heat and swirl in 2 tablespoons of cold butter for a smooth, velvety finish.
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Optionally, add 3 drops of Gravy Master for a richer color.
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Serve the stew hot, and enjoy this hearty, flavorful meal!
Notes:
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Make-ahead: You can prepare the stew a day in advance. It will taste even better the next day as the flavors continue to meld together.
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Substitutions: If you don’t have grape juice, you can use a splash of red wine or simply increase the beef stock.
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Freezing: This stew can be frozen for up to 3 months. Reheat in a pot over low heat, adding extra broth as needed.
Tools You’ll Need:
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Slow Cooker for easy cooking
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Skillet for browning the meat and sautéing vegetables
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Cutting Board and Knife for chopping vegetables
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Measuring Cups and Spoons for accuracy
Conclusion
This Wholesome Crockpot Beef Stew is the perfect meal to enjoy on a chilly evening. It’s full of flavor, hearty, and incredibly easy to prepare—just let the slow cooker do the hard work! Whether you’re feeding a crowd or looking for leftovers, this recipe will definitely hit the spot. Enjoy the comforting flavors of tender beef, creamy potatoes, and savory broth with every bite.
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Wholesome Crockpot Beef Stew
- Total Time: 230-270 minutes
- Yield: 6 servings
Description
This hearty, comforting Crockpot Beef Stew features tender, flavorful beef, carrots, Yukon gold potatoes, and peas, all simmered in a savory broth with rich seasonings. The stew is made easy with a slow cooker, making it perfect for busy days.
Ingredients
For the Stew:
2 ½ pounds of stew meat, cut into 1-inch cubes
½ teaspoon black pepper
½ teaspoon garlic salt
½ teaspoon celery salt
¼ cup flour
3-6 tablespoons olive oil
3 tablespoons chilled butter (split)
2 cups chopped yellow onions
4 cloves garlic, minced
1 cup grape juice or beef stock (optional for deglazing)
4 cups beef stock
2 beef bouillon cubes
2 tablespoons Worcestershire sauce
3 tablespoons tomato concentrate
5 medium carrots, chopped into 1-inch pieces
1 pound baby Yukon gold potatoes, halved or quartered
2 bay leaves
1 rosemary sprig
1 cup frozen peas
¼ cup cold water mixed with 3 tablespoons cornstarch (optional for thickening)
2–3 drops gravy master (optional for a deeper color)
Instructions
Step 1: Prepare and Season the Meat
Cut the stew meat into 1-inch cubes, trimming off any large pieces of fat (but leaving marbled fat is fine).
Season the beef cubes with black pepper, garlic salt, and celery salt. Toss to evenly coat the meat.
Sprinkle flour over the seasoned beef, tossing again to ensure it’s evenly distributed.
Step 2: Sear the Meat
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat.
Add the beef cubes in batches to avoid overcrowding the pan. Brown each side for about 45 seconds, adding more oil if necessary.
Once browned, transfer the meat to the slow cooker.
Step 3: Sauté the Onions and Deglaze the Pan
Reduce heat to medium and melt 1 tablespoon of butter in the same skillet.
Add chopped onions and cook for about 5 minutes until they are soft and translucent.
Stir in minced garlic and cook for an additional minute until fragrant.
Add a splash of grape juice to the pan and deglaze, scraping up any brown bits stuck to the skillet.
Transfer the onion and garlic mixture to the slow cooker.
Step 4: Cook the Stew
Add all remaining ingredients, except the peas, cornstarch mixture, and 2 tablespoons of cold butter, into the slow cooker.
Stir to combine.
Cover and cook on low for 7½ to 8 hours, or on high for 3½ to 4 hours, until the vegetables are softened and the potatoes are fork-tender.
Step 5: Add Final Ingredients and Thicken
In the last 15 minutes of cooking, add the frozen peas.
Remove any bay leaves and the rosemary sprig.
For a thicker stew, combine ¼ cup cold water with 3 tablespoons cornstarch to make a slurry. Slowly add this to the stew while stirring, and let it thicken.
Step 6: Finish and Serve
Turn off the heat once the stew has reached the desired consistency.
Swirl in 2 tablespoons of cold butter for a smooth, velvety finish (a technique known as Monter au Beurre).
Optionally, add 3 drops of Gravy Master for a richer color.
Serve the stew hot and enjoy!
Notes
Optional Thickening: Use cornstarch for a thicker stew, adjusting the amount to your preferred consistency.
Flavor Depth: Adding gravy master gives the stew a darker, richer color.
Make-Ahead: This stew can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 20-30 minutes
- Cook Time: 210-240 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
