Crockpot Beef Stew

Kristen's Keys for Crockpot Beef Stew

I grew up enjoying my Papa's stew. He made it for my mom, who made it for me, and now I make it for my own kids. Here are the tips that have made this recipe worth passing down through the 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 and adds texture to the stew.
• 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. Don't swap it out for cooking wine.
• Horseradish + Worcestershire are the difference makers. You won't taste either. Instead, they work to build nuanced flavors and tenderize the beef.

Notes on Ingredients & Substitutions

• Beef: The most tender cut of beef for stew is chuck roast, as it becomes incredibly tender after slow cooking. However, you can use a package labeled stew meat, or use brisket or shank in place of 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 you opt to add red wine, choose 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: 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 near bagged sauerkraut or deli meat. 
• Vegetables: I keep it pretty simple here and use Yukon gold potatoes and carrots. Feel free to swap the Yukon gold potatoes for red potatoes or russet potatoes. You can also opt to add celery and/or peas if desired. 
• Cornstarch: Used to thicken the stew at the end of slow cooking. Feel free to swap it out for an equal amount of 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 a rich, silky beef stew with incredible flavor is seasoning the beef well and browning it properly.

• Season the beef. Place the beef, flour, salt, and pepper in a large storage bag, seal it, and shake until the beef is evenly coated with flour and seasoning. The flour helps thicken the stew later and gives the beef a beautiful crust when browned.
• Brown the beef. Heat oil in a large skillet, 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 of minutes per side and then transfer to the slow cooker.

Work in Batches if Needed. When searing the beef, leave plenty of space so 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 the 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 add 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 Six: Thicken 

If you like your stew on the thin side, skip this step! But if you like a thick, velvety broth, you 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, but 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 on its own. 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.