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Close up above view of slow cooker beef stew in a serving bowl
Recipe

Crockpot Beef Stew

Make a delicious beef stew recipe in the slow cooker

Recipe By: Madeline
Prep: 20 minutesCook: 5 hoursTotal: 5 hours 20 minutes
Servings: 4 servings 1x

Ingredients

  • 1 lb stew beef
  • 2 tbsp all purpose flour
  • 1 tbsp olive oil
  • 1 lb baby yellow potatoes
  • 4 large carrots
  • 4 stalks of celery
  • 1 cup fresh or frozen green peas
  • 2 cups beef broth
  • ½ cup dry red wine
  • ¼ cup tomato paste
  • 1 tbsp worcestershire sauce
  • 2 tsp salt
  • ½ tsp black pepper
  • 2 bay leaves

Instructions

  1. Cut stew beef into bite size pieces and toss in flour. Heat oil in a heavy bottom skillet over medium heat. Add beef to hot oil and cook for 8 minutes, tossing frequently, to brown the outside.
  2. Cut potatoes into quarters, peel and slice carrots into rounds, and slice celery into half moons.
  3. Whisk beef broth, red wine, tomato paste, worcestershire sauce, salt, and pepper together.
  4. Add browned beef and any drippings from the pan to your slow cooker along with the potatoes, carrots, celery, peas, liquid mixture and the bay leaves.
  5. Stir to mix the ingredients and close the lid of the slow cooker. Cook on low for 10 hours OR cook on high for 5 hours. Stir occasionally while cooking if possible.
  6. Remove bay leaves and serve with fresh cracked black pepper, freshly grated parmesan cheese and some fresh chopped parsley.

Notes

  • You can cook on low or on high, or use a combination of both. You will know the stew is done when the meat is fork tender.
  • Feel free to add extra vegetables like onions, shallots, and diced tomatoes to the stew
  • Serve with fresh cracked black pepper, fresh herbs, and grated parmesan cheese
  • If you cannot or do not want to use red wine, use 1 tbsp of red wine vinegar and an extra 1/2 cup of beef broth when combining the liquid ingredients.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.