Easy Healthy Crockpot Beef Stew With Vegetables
Every bite of this old-fashioned Crockpot Beef Stew recipe soothes me from the inside out. With tender beef and vegetables nestled into a rich, soulful gravy, this ho-hum cooker beef stew will advantage your patience with every bite.

Calling all the warm fuzzies, cuddly blankets, and flannel!
It's time for a hug in dinner form: crockpot beef stew.
Now that each day seems to be cooler than the terminal, I wanted to share a recipe for a warm-you lot-up (and lightened-up) wearisome cooker beef stew.
It'south without a doubt ane of the all-time crockpot soups in my armory (this Crockpot Lasagna Soup is a close second).
Crockpot beef stew is the kind of thing I love to accept simmering in the house all day.
As the beefiness stew cooks and the broth thickens into a rich gravy, the smell fills my kitchen in a nostalgic fashion that reminds me of my Grandma Dorothy.

5 Star Review
"I made this today, and it was truly a 5-star repast. Everyone absolutely loved information technology, including my children who can be fussy."
— Kelly —
Here's why I think you'll dear this old fashioned ho-hum cooker beef stew:
- Cooler nights are here! With every bite cozier than the last, this dull cooker stew recipe warms to your core (like this French-inspired Beef Bourguignon).
- A low and tiresome cook fourth dimension makes this recipe the perfect make-ahead repast during a busy work calendar week. Y'all'll come up home to beefiness and then fall-apart tender, you tin cut it with a spoon.
- FLAVOR OVERLOAD.With a rich red wine gravy and aromatic fresh herbs, anybody at your table will be begging for seconds.
- Fiftyoaded with both veggies and hearty protein, beef stew in the irksome cooker is a healthy, filling, and satisfying all-in-1 meal (although I always recommend serving it with this Rosemary Olive Oil Staff of life for soaking up extra gravy).
Translation: Making this boring cooker beef stew recipe is WORTH EVERY MINUTE!
How to Make Crockpot Beef Stew
This best-ever slow cooker beef stew tastes like pure comfort in a basin.
Have it at the ready for the cool evenings alee.
The best blazon of meat to utilise for beef stew
- As far as what kind of meat is best for beef stew, my answer is (ready for it?) NOT beefiness stew meat.
- Stew meat is typically a mix of all unlike sizes and cuts, then the pieces may non cook evenly. You could have some bites with perfect, fork tender beef and others with tough, rubbery meat. In that location'due south a reason thisTiresome Cooker Beefiness Stroganoff (which uses sirloin) and thisSlow Cooker Beefiness and Broccoli (which calls for flank steak) have different cooking times: each uses a dissimilar type of beef.
- Similar to this Crockpot Vegetable Beef Soup, I recommend ownership a single piece of chuck roast from the butcher, and then cutting it into cubes yourself.
- Selecting a single type of beefiness means you'll know what cutting you are getting, your pieces will exist uniform in size so that they cook evenly, and chuck roast's deep marbling ensures that every bite of the beef in the stew is autumn-apart tender (like these Red Wine Braised Short Ribs).

The Ingredients
- Chuck Roast. Boneless chuck roast is perfect for this recipe. It's a more marbled cut (and marbling = flavour) that becomes tender throughout the low and boring cooking. (This Italian Beef is another delicious chuck roast recipe.) Y'all also could use a superlative or bottom circular roast.
Tip!
Browning the meat for this beef stew does take a bit of time, but it is worth every second.
- The deep browning and caramelizing of the beef give the stew a dark, golden, irresistible chaff that enriches the gravy and makes this ane of the all-time ho-hum cooker beef stew recipes ever. It'due south a similar method when seeing recipes for a pot roast.
- Red Vino. Slow cooker beef stew with red vino has and so much depth of flavor! Try Cabernet Sauvignon or a night beer (such equally an amber or porter).
- Vegetables . The more the merrier! I used onion, celery, carrots, parsnip, and peas for an assortment of flavors, textures, and nutritional benefits.
- Potatoes . The starch in the potatoes helps thicken the stew and adds some actress bulk to brand every bowl filling and satisfying.
- Tomato Paste . An easy way to build concentrated season.
- Worcestershire Sauce. A tangy, savory add-on to your beef stew and some other flavor building block. If in a compression, substitute with balsamic vinegar.
- Beef Goop. To provide moisture and help the meat tenderize. I recommend low sodium so that your beef stew does non get overly salty.
- Whole Wheat Flour. To help the meat brownish and caramelize. Information technology also helps the gravy thicken likewise. No need to use corn starch here.
- Thyme. Thyme is my absolute favorite in beef stew. It'south the ideal match with the root vegetables, and its earthy, savory flavour is a hallmark of comfort food.
- Salt and Pepper. Don't be skimpy. These requite the beefiness and vegetables outstanding season.
The Directions
- Cut your chuck roast, and place it in a big basin. Sprinkle with spices and flour, tossing to glaze.
- Brown the meat on the stove superlative in batches. When dark and golden all over, remove to a plate.
- Sauté the vegetables with the lycopersicon esculentum paste and spices. Deglaze with the scarlet vino and permit reduce.
- Transfer everything to your slow cooker. Stir to combine.
- Dull cook beef stew on depression for half dozen 1/ii to 8 hours or loftier for iii i/two to 4 1/2 hours, until the beef is cooked through and fall-apart tender. Relish!
Vino Pairing
Whatsoever total-bodied, dry Cabernet Sauvignon will pair nicely with its hearty, flavorful tedious cooker beef stew.

Storage Tips
- To Store . Place cooked and cooled stew in an closed storage container in the refrigerator for up to three days.
- To Reheat . Gently reheat leftovers in a Dutch oven or like large pot/skillet on the stovetop over medium-low oestrus, adding splashes of broth as needed. You can too rewarm this stew in a microwave-safe bowl in the microwave until hot.
- To Freeze . Store cooked and cooled leftovers in an closed freezer-condom storage container in the freezer for upwards to 3 months. Permit thaw overnight in the refrigerator before reheating.
Meal Prep Tip
The stew leftovers taste fifty-fifty better the side by side solar day, so you can make this beefiness stew once, and so enjoy information technology for cozy lunches and dinners all calendar week long. Snag some meal-prep containers then you tin can divvy upward leftovers into preportioned amounts for an easy grab-and-go lunch.
What to Serve with Crockpot Beef Stew
Quick Breads
Beer Bread
Recommended Tools to Make this Recipe
- Programmable Irksome Cooker . A helpful tool to deter overcooking.
- Dutch Oven. For browning the meat. I also love this one, and this is another good make.
- Chef's Knife. For chopping and prepping all of the colorful vegetables in this hearty stew recipe.
My Favorite Slow Cooker
This 6-quart programmable slow cooker has a locking lid for like shooting fish in a barrel transport, and its ceramic insert is oven and microwave as well.
This crockpot beef stew is the easy, not also heavy, richly flavored, and fall-apart tender recipe you need this season.
Let information technology comfort you on a cool dark presently!
Frequently Asked Questions
Do You Have to Cook Stew Meat Before Putting Information technology In the Crockpot?
While raw meat is perfectly safe to put into the slow cooker, for the best beefiness stew, yous NEED to brown the meat first. The chaff that forms on the beef as you brown it is the most essential foundation of the stew'southward flavour. It'south the underground to making an quondam-fashioned beef stew yous'll devour over and over. Browning the meat takes some time, but it is worth it. Chocolate-brown the meat in batches and don't crowd the pan to ensure that glorious crust forms. Be patient. Pour yourself some vino. Embrace the moment.
Can You Put Frozen Meat in the Crockpot?
Frozen beefiness is not condom to place in a crockpot. During cooking, the meat may spend as well long at room temperature and become dangerous to swallow. To thaw beef quickly and safely: Place your meat in a ziptop bag, squeeze out excess air, and seal. Then, identify information technology in a large bowl, and fill the bowl with cold h2o. Let information technology sit for most 30 minutes. If it's not thawed subsequently this time, empty the h2o, and refill with fresh h2o.
Tin Y'all Overcook Stew in a Slow Cooker?
You tin can overcook stew meat in a slow cooker but, the slow cooker significantly reduces these odds due to the low and dull cooking method and the amount of liquid. Beef stew cooks in a crockpot for 6.five to 8 hours on LOW or 3.5 to 4.5 hours on High. Fourth dimension can vary depending upon your slow cooker, so check early on if your crockpot tends to run on the hotter side. Chuck roast is fairly forgiving thank you to its marbling, so if you go over on fourth dimension or your crockpot switches to "keep warm" all is certainly not lost. Your vegetables may be a little mushy, but your stew should however have cracking flavor.
How Exercise You lot Thicken Beefiness Stew in a Crockpot?
I wrote this recipe to ensure the beef stew is enough thick, so you won't need to practice annihilation extra to thicken it upwardly. This is why the recipe starts with then piffling broth in the slow cooker. If y'all do want to thicken up the beef stew more, you could attempt whisking in a slurry of cornstarch at the stop, but (and this is coming from someone who loves her soups and stews so thick that a spoon can practically stand upwardly in the bowl on its ain), it truly doesn't need it. Take advantage of this beef stew recipe's easy nature and skip information technology.
How Tin I Make Instant Pot Beef Stew?
This recipe I created specifically for the crockpot. If you'd like to make beef stew in a pressure cooker, try this Instant Pot Beef Stew.
Need a Few More Slow Cooker Recipes That are Meatless?
Crockpot Lentil Soup. A satisfying vegetarian recipe made with lentils, carrots and tomato plant, tedious cooked to perfection.
Red Lentil Curry. Creamy, delicious vegan recipe with the perfect amount of Indian spice!
Crockpot Butternut Squash Soup. A creamy, comforting, and filled with the best flavors of fall.
- 2 1/2 pounds boneless chuck roast
- one teaspoon kosher salt divided
- ane/2 teaspoon ground black pepper divided
- ane/4 cup white whole wheat flour or all-purpose flour
- three tablespoons actress-virgin olive oil divided
- ane 1/2 cups dry out scarlet vino such every bit Cabernet Sauvignon, dark beer (such equally an amber, porter, or Guinness—do not use a bitter or hoppy beer such as an IPA equally the hops volition throw off the flavor), or additional beef broth
- 1 large yellowish onion
- 3 celery stalks
- two cloves garlic
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 4 big carrots
- 2 parsnips
- 3/4 pound red potatoes about two medium
- i bay leafage
- three sprigs fresh thyme or 2 teaspoons dried thyme; if you similar, necktie the fresh thyme together with kitchen twine to make the stems easier to fish out at the finish
- 3 to four cups depression-sodium beefiness broth
- 1 1/2 cups fresh or frozen peas no need to thaw
- Fresh parsley optional for serving
-
Cutting the beef chuck roast into 1-inch cubes, removing whatsoever large, tough pieces of fat or gristle. I found it easiest to cut it into 1-inch-thick big, round slices, so strips, then cubes. Place the cubes in a big bowl and sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Sprinkle on the flour, and then toss lightly to coat.
-
Place a big, deep Dutch oven over medium-high heat. Add together 1 tablespoon of the oil. Once the oil is hot and shimmering (a drop of water should sizzle if added to the surface), add together 1-third to half of the beef. The cubes should exist in a unmarried layer and not too crowded so that they brown nicely. Let the cubes of beef cook undisturbed for 4 to v minutes (resist the urge to peek!), until the bottom of the cubes develop a brown crust and come away from the pan easily. Turn and continue searing until dark and golden all over, about iv to 5 additional minutes. Transfer the seared meat to a clean bowl or plate.
-
Add together some other i tablespoon olive oil to the pot, and one time hot, sear the remaining beef, working in batches and ensuring that you practise not overcrowd the pieces. It may have 2 or three batches total depending on the size of your pan. If the pan gets too dry, add a chip more oil as needed.
-
While the meat browns, die the yellow onion and celery. Mince the garlic.
-
When the last batch of beef has been seared, transfer it to a plate and reduce the heat to medium.
-
Add the concluding tablespoon of olive oil to the pan. Add the onions and celery and cook until the onions are soft and translucent; about vii minutes. Add the garlic and cook 30 seconds, until fragrant. Stir in the tomato paste, Worcestershire, and remaining 1/ii teaspoon kosher common salt and 1/four teaspoon black pepper.
-
While the onions sauté, peel and die the carrots and parsnips. Scrub the potatoes and cutting into a crude dice. Set aside.
-
Increment the pan heat to medium-high heat and add together the wine or beer (stand up dorsum, equally it will sputter). Melt, letting the wine reduce and scraping up all of the brown $.25 from the pan. Keep to scrape and stir until the liquid is slightly reduced and thickened, two to 3 minutes.
-
Transfer the sautéed vegetables and any sauce from the pan to a 6-quart or larger slow cooker. Add together the beef, carrots, parsnips, potatoes, bay leaf, thyme, and 3 cups beef broth. Stir to roughly combine.
-
Embrace and cook on low for 6 one/two to viii hours or high for iii i/ii to 4 1/2 hours, until the beef is cooked through and fall-apart tender. Remove the bay foliage and thyme stems and stir in the peas. If you'd like the stew thinner, add together boosted broth until information technology reaches your desired consistency. Gustation and add together additional salt or pepper every bit desired. Serve hot, garnish with fresh parsley.
- TO STORE: Place cooked and cooled stew in an airtight storage container in the fridge for upward to 3 days.
- TO REHEAT: Gently reheat leftovers in a Dutch oven or similar large pot on the stovetop over medium-low heat, adding splashes of goop as needed. You can too rewarm this stew in a microwave-safe bowl in the microwave until hot.
- TO FREEZE: Store cooked and cooled leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Allow thaw overnight in the refrigerator before reheating.
Serving: i (of viii), about i three/4 cups Calories: 463 kcal Carbohydrates: 27 g Protein: 33 k Fat: 22 g Saturated Fat: 8 k Polyunsaturated Fat: two g Monounsaturated Fat: 12 k Trans Fat: 1 k Cholesterol: 98 mg Potassium: 1246 mg Fiber: 6 g Carbohydrate: 7 1000 Vitamin A: 5414 IU Vitamin C: 26 mg Calcium: 73 mg Iron: 4 mg
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Source: https://www.wellplated.com/crockpot-beef-stew/
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