Crockpot Beef Stew

Kristen's Keys for Crockpot Beef Stew (Start Here!)

There are a few non-negotiables that make this recipe stand out among others. By paying attention to these tips, you can ensure you have not just a good beef stew, but one that will be passed down through generations. 

• Brown your beef and sauté the onions. I know it's tempting to skip these steps--I've tried, trust me! But searing the meat first locks in flavor, add texture, and caramelized onions are flavor gold! 
• Use red wine or beef stock, never cooking wine. Adding a dry red wine adds depth and balance, but if you'd rather skip it, beef stock works perfectly fine, a bottle labeled cooking wine will ruin the dish.
• Horseradish + worcestershire are the difference makers. You won't taste either, instead they work to build nuanced flavors and tenderize the beef. And make you come back for second (and third) servings. 

Notes on Ingredients & Substitutions

While you will find the full list of ingredients in the recipe card, I have a few helpful tips to help you select the right building blocks for this stew. 

• Beef: The most tender cut of beef for stew is chuck roast, as it becomes incredibly tender after slow cooking. However, you can opt to just use a package labeled stew meat or use brisket or shank in place of the chuck roast. 
• Beef Broth: I recommend using low-sodium, but if you can't find it, simply decrease the added salt slightly to control the overall sodium. It is easier to add salt if needed than to take it away after the stew has slow cooked. 
• Red Wine: If opting to add red wine, select a dry red wine like a cabernet, merlot, or malbec that is suitable for drinking. It does not need to be an expensive bottle of wine. Trader Joe's Two Buck Chuck (now Five Buck Chuck!) works well.
• Horseradish: Be sure to use prepared horseradish made with just horseradish, vinegar, and salt. Not horseradish sauce, which contains dairy and preservatives. You can find prepared horseradish in the refrigerated section often by bagged sauerkraut or deli meat. 
• Vegetables: I keep it pretty simple here and use Yukon gold potatoes and carrots. Feel free to swap out the golden potatoes for red potatoes or russet potatoes. You can also opt to add celery and/or peas if desired. 
• Cornstarch: While I recommend using cornstarch to thicken the stew towards the end of slow cooking, you can swap it out for an equal amount arrowroot powder.

How to Make Slow Cooker Beef Stew

Think of this step-by-step section as me guiding you through the recipe so you can achieve perfect results. But I promise, it is an easy recipe with big payoff!

Step One: Start with the Beef

The key to developing a rich, silky beef stew with incredible flavor, is to season the beef well and brown it properly.

• Season the beef. Place the beef, flour, salt, and pepper into a large storage bag, seal it, and give it a good shake until the beef is evenly coated with the flour and seasoning. The flour helps thicken the stew later while also giving the beef a beautiful crust when browned.
• Brown the beef. Heat oil in a large skillet or Dutch oven or stock pan until glistening. Once heated, add the seasoned beef to the pan in a single layer (don't overcrowd). Let it brown for a couple minutes per side and then transfer to the slow cooker.

Work in Batches if Needed. When searing the beef, you want to ensure ample space so that the meat can caramelize and brown. If the pot is overcrowded, the meat will steam instead of brown. 

Step Two: Sauté Onions & Garlic

In the same pan that you browned beef, add the onion and sauté for 3-5 minutes until softened and slightly golden. Add the garlic and cook briefly to lightly toast, not burn!

Step Three: Deglaze

Another key to achieving exceptional flavor, is to deglaze the pot. Those browned bits left from browning the beef and caramelizing the onion adds incredible richness to your stew. 

• Deglaze with wine. Add the red wine (or beef broth) to the pan and use a wooden spoon to scrape up all those caramelized bits from the bottom of the pan, while you let the mixture simmer and reduce for a couple of minutes. 
• Simmer tomato paste. Add the tomato paste and whisk until smooth and cook for 1 minute or so. This intensifies its flavor and eliminates the raw canned taste.

Step Four: Combine

Now comes the easy part. Add the caramelized onions, beef stock, Worcestershire sauce, horseradish, thyme, bay leaf, potatoes, and carrots to the crockpot and give it a gentle stir to combine. 

Step Five: Slow Cook

Cover and cook on low for 8-10 hours or high for 3-4 hours until the beef and vegetables are fork-tender.

If time permits, opt to cook on low heat. While cooking on high heat will still yield a delicious stew, cooking on low heat allows the connective tissues in the meat to fully break down and the flavors to deepen. 

Step 6: Thicken 

If you like your stew on the thin side, skip this step! But if you like a thick, velvety broth, you will won't want to skip this step. 

• Prepare a cornstarch slurry. Whisk together 2 tablespoons of cornstarch with 3 tablespoons of water. 
• Cook until thickened. Stir it into the hot stew, cover, and cook on high for about 10 minutes. 
• Add butter. This is optional, it adds a silky finish and rounds out all those deep flavors. 

What to Serve with Beef Stew

Crockpot Beef Stew is a complete satisfying meal in itself. But I highly recommend serving rolls, cornbread, or crusty bread alongside your stew to soak up every last bit of that rich broth. 

Craving greens? If you want to round out dinner with a light and fresh salad, serve tossed mixed greens with balsamic vinaigrette or zesty Italian dressing.