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A bowl of beef stew with a piece of bread.
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1 from 1 vote

Beef Stew in the Crock Pot

Beef stew was one of my favorite meals growing up, so I loved creating this recipe. Warm and full of flavor, you'll savor every bite of this Beef Stew in the Crock Pot!
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Main Dish
Cuisine: American
Servings: 6
Calories: 446kcal
Author: Catherine McCord

Equipment

Ingredients

  • 2 pounds beef chuck, cut into 1-inch cubes
  • 1/4 cup all purpose flour
  • 2 tablespoons olive oil
  • 1/2 cup red wine
  • 1 cup low sodium beef stock
  • 2 bay leaves
  • 1 tablespoon minced fresh thyme
  • 2 russet or yukon gold potatoes, peeled and cut into 1-inch cubes
  • 2 stalks celery, diced
  • 2 carrots, peeled and diced
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons kosher salt
  • 1 15 ounce can unsalted diced tomatoes

Instructions

  • Place the cubed meat and flour in a Ziploc bag, seal and shake until the pieces are fully coated with flour.
  • Heat the olive oil in a large sauté pan over medium high heat and sear the pieces of meat for 4 minutes until all sides are nicely brown. Don't cook all the way through. Remove the meat from the pan and place in the crock pot.
  • Saute the onions in the same pan for 4-5 minutes, until slightly softened. Add the garlic and saute for 1 minute.
  • Add the red wine and stock to the sauté pan with the onions and bring to a boil for one minute, scraping off the bits of meat that have caramelized in the pan with a wooden spoon.
  • Add the reduced liquid to the crock pot along with the remaining ingredients and stir to combine.
  • Cook on low in slow cooker for 6-8 hours, or high for 4-6 hours.

Notes

  • Don't skip browning the beef! It builds incredible depth of flavor. With that said, if you're short on time, you can skip that step. Just toss the floured meat and the rest of the ingredients straight into the slow cooker.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days, or label and freeze for up to 3 months.
  • Baby-friendly version: For little ones under 1 year, puree some of the stew for a delicious and nutrient-packed Baby Beef Stew!
  • Stove-Top Option: No Crock Pot? No problem! Brown the floured beef in a large pot, then saute the onions, garlic, celery, and carrots. Add the wine, beef stock, potatoes, tomatoes, herbs, and salt. Simmer, covered, over low heat for 2 - 2½ hours until the beef is tender and the stew is rich and flavorful.

Nutrition

Calories: 446kcal | Carbohydrates: 26g | Protein: 33g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 821mg | Potassium: 1184mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3619IU | Vitamin C: 16mg | Calcium: 88mg | Iron: 5mg