The Best Crockpot Beef Stew
Time Saving Tips: The most time consuming part of making stew is chopping and dicing all the vegetables and meat. I take a lot of shortcuts here- I almost always have prepared homemade mirepoix carrots-onion-celery sliced and frozen. This saves a huge amount of time. Defrost the meat a few days before, then the night before, dice the meat into 1-2 inch chunks and sprinkle a generous amount of seasoned meat tenderizer on it. Another task you can do the night before is to scrub and cut up the potatoes. The starch will cause them to darken, so make sure you submerge them in water to store them overnight. So, you can do all this ahead of time or the day you want to make it- it’s up to you!
Time Saving Tips: The most time consuming part of making stew is chopping and dicing all the vegetables and meat. I take a lot of shortcuts here- I almost always have prepared homemade mirepoix carrots-onion-celery sliced and frozen. This saves a huge amount of time. Defrost the meat a few days before, then the night before, dice the meat into 1-2 inch chunks and sprinkle a generous amount of seasoned meat tenderizer on it. Another task you can do the night before is to scrub and cut up the potatoes. The starch will cause them to darken, so make sure you submerge them in water to store them overnight. So, you can do all this ahead of time or the day you want to make it- it’s up to you!
- 1 bay leaf
- 1 tsp dried parsley
- 1 medium onion chopped
- 2 tsp minced garlic
- 1/2 tsp dried thyme
- 1/2 tsp allspice
- 4 tbsp olive oil
- 2 lbs trimmed beef chuck cut into 1-2-inch cubes, patted dry with paper towels
- about 1/4 cup of flour {tossed with meat to coat}
- 2 cups sliced carrots {about 3 good sized carrots}
- 2 cups sliced celery {about 2-3 stalks}
- 1 cup of red cooking wine**
- 1 cup beef stock or canned beef broth
- 1 can diced tomatoes drained {14.5 oz}
- 8- oz container of sliced mushrooms {optional}
- meat tenderizer and about 2 tsp cornstarch
- 10-15 small red potatoes {mine were pretty small i used 14, cut into 1/8ths since i was serving it to
- small children}
- **if you don’t have or don’t like cooking with win you can use grape juice, apple juice or simply increase
- the beef broth to 2 cups instead. i use red cookin
- Carbohydrate 19.5846873471638 g
- Cholesterol 0 mg
- Fat 14.5763379254379 g
- Fiber 5.69929293218641 g
- Protein 4.12218143792987 g
- Saturated Fat 2.04807916549684 g
- Serving Size 1 1 Recipe (1322g)
- Sodium 24.2923342681673 mg
- Sugar 13.8853944149774 g
- Trans Fat 0.676542936890644 g
- Calories 208 calories
Step-by-step
- Turn crockpot on low. Toss all vegetables and meat in the crockpot.
- Combine spices (except bay leaf), oil, cooking wine, beef broth and whisk lightly to combine.
- Pour over meat and vegetables. Add in bay leaf.
- Give it all a light stir, cover and cook on low for 9-10 hours, medium 7-8 hours, high 6-7 hours.
- About 30 minutes prior to serving, ladle out about 1/2 cup of liquid from the stew.
- Whisk in 2 tsp cornstarch and add it back to the stew, stirring gently to combine. This helps thicken it up! If you want it even thicker, you can repeat this process once, waiting about 15 minutes between to double check thickness.
- Put potatoes, tomatoes, carrots and celery in the crockpot. Have the beef broth and cooking wine measured out and ready.
- Heat a frying pan up on high. Add in 2 TBSP oil. Add garlic. Once pan is hot, add beef. You’re not trying to cook the meat all the way, you just want to sear it a bit. I let the meat cook for about 4-5 minutes, stirring about twice. You want the meat on the bottom of the pan to brown and even coat the pan lightly. Move meat into the crockpot.
- Do not wash the pan! Add remaining 2 TBSP of oil. Once oil is hot, add in the onions. Wait about 3-4 minutes until the onions are beginning to be translucent and are sizzling. Add in cooking wine and beef broth. While the liquid is heating up, add in the spices, except the bay leaf. Once the liquid begins to boil, turn off the heat and pour entire mixture into the crockpot.
- Add mushrooms and bay leaf. Stir lightly to combine and cook on low for 9-10 hours, medium 7-8 hours, high 6-7 hours.
- About 30 minutes prior to serving, ladle out about 1/2 cup of liquid from the stew. Whisk in 2 tsp cornstarch and add it back to the stew, stirring gently to combine. This helps thicken it up! If you want it even thicker, you can repeat this process once, waiting about 15 minutes between to double check thickness.
- ENJOY!
The Best Crockpot Beef Stew: A Busy Mom's Secret Weapon
As a working mom, time is my most precious commodity. Dinner is often the last thing on my mind after a long day of juggling meetings, school pick-ups, and everything in between. That's why I rely on my trusty crockpot. It's my secret weapon for creating delicious, hearty meals without spending hours in the kitchen. This Crockpot Beef Stew recipe is a perfect example – it's incredibly flavorful, unbelievably tender, and requires minimal hands-on time. The best part? I can prep most of it the night before, making weeknight dinners a breeze.
This recipe isn't just about convenience; it's about creating a warm, comforting meal for my family. The rich, savory broth, the tender chunks of beef, and the perfectly cooked vegetables combine to create a dish that's both satisfying and soul-warming. It's the kind of meal that brings everyone together around the table, fostering connection and creating lasting memories. And honestly, the aroma alone is enough to make the whole family excited for dinner.
One of my favorite things about this recipe is its versatility. Feel free to adjust the vegetables to your liking – add more carrots, throw in some potatoes, or even include some green beans. The beauty of crockpot cooking lies in its adaptability. You can personalize it to suit your taste preferences and what you have on hand. Sometimes I'll even add a splash of Worcestershire sauce for an extra depth of flavor.
The secret to truly exceptional beef stew lies in the preparation. I always take the time to properly sear the beef before adding it to the crockpot. This simple step adds a wonderful depth of flavor that elevates the entire dish. Also, I wholeheartedly recommend using a good quality beef broth – it makes all the difference. Don't be afraid to experiment with different types of broth to find your favorite.
The slow cooking process in the crockpot ensures that the beef becomes incredibly tender and melts in your mouth. The vegetables also absorb the rich flavors of the broth, resulting in a perfectly balanced and harmonious dish. There's nothing quite like the comforting warmth of a hearty beef stew on a cold evening, especially when it's made with love and minimal effort.
So, if you're looking for a simple yet impressive weeknight meal that requires minimal effort and maximum flavor, this Crockpot Beef Stew recipe is a must-try. It's become a staple in my home, and I hope it becomes a favorite in yours, too. Happy cooking!
Ingredients You'll Need:
- 1 bay leaf
- 1 tsp dried parsley
- 1 medium onion, chopped
- 2 tsp minced garlic
- 1/2 tsp dried thyme
- 1/2 tsp allspice
- 4 tbsp olive oil
- 2 lbs trimmed beef chuck, cut into 1-2-inch cubes, patted dry
- about 1/4 cup of flour
- 2 cups sliced carrots
- 2 cups sliced celery
- 1 cup of red cooking wine
- 1 cup beef stock or canned beef broth
- 1 can diced tomatoes, drained
- 8-oz container of sliced mushrooms (optional)
- meat tenderizer
- about 2 tsp cornstarch
- 10-15 small red potatoes, cut into 1/8ths
Note: If you don’t have or don’t like cooking with wine, you can use grape juice, apple juice, or simply increase the beef broth to 2 cups instead.
