This crockpot beef stew is hot and flavorful with a thick, savory gravy and lots of tender veggies. It’s the perfect remedy for a chilly day (although it’s a year-round favorite).
What kind of meat is best for crockpot beef stew?
Most of the pre-packaged stew beef you’ll find at the meat counter is chuck. Whether you cut it up yourself or save time and buy the pre-cut stew beef, chuck is all-around the best cut to use.
It’s a tough cut so you can’t rush the cooking process, but it breaks down and tenderizes beautifully over time. That’s why chuck is perfect for making beef stew in a crockpot where it will be cooking low and slow all day long.
Slow cooker beef stew ingredients
- stew beef cubes
- all-purpose flour
- seasoning salt
- black pepper
- table salt
- bay leaves
- Worcestershire sauce
- tomato paste
- beef broth
- red wine
How to make crockpot beef stew
Cut the stew beef chunks into even bite-sized pieces, then toss in a sealable plastic bag along with the flour mixture. Shake to coat the meat thoroughly.
Dredging stew beef with flour before cooking lets the meat and flour cook together, and the flour eventually thickens the sauce into a gravy. It’s a simple way of making a roux, and the thick gravy is where all the ingredient flavors come together.
Place the coated beef into the crockpot.
Add chopped onions and bay leaves.
Add the beef broth mixture.
Then, add all that chopped vegetable goodness.
And let it cook low and slow all day long.
Don’t worry if it seems watery because in the last hour or two of cooking it thickens up into the perfect gravy all by itself. Just let it do its thing!
What to serve with beef stew
Soft buttermilk biscuits or a crusty bread you can use to scoop up all the extra gravy on your plate
Veggie substitutions or additions for crockpot beef stew
- Sweet potatoes
- Butternut squash
- Acorn squash
- Green beans
This a crockpot beef stew you’ll want to make again and again!
It’s really the best beef stew I’ve ever had – my favorite beef stew recipe of all time.
Crockpot Beef Stew
Crockpot Beef Stew
- 2 lbs beef stew meat cut into 1 inch cubes
- 1/3 cup all-purpose flour
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 garlic clove minced
- 2 bay leaves
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- 2 ounces tomato paste
- 1/2 sweet onion chopped
- 1 1/2 cups beef broth
- 1/2 cup red wine
- 3 potatoes diced
- 4 carrots sliced
- 1 stalk celery chopped
- Add flour, seasoning salt, pepper, table salt and paprika to large sealable plastic bag. Add stew beef; shake to coat.
- Place stew beef in crockpot. Sprinkle with chopped onion and bay leaves.
- In large bowl, mix beef broth with red wine, Worcestershire sauce, tomato paste and garlic. Pour over onions and meat.
- Place potatoes, carrots and celery on top. Cover and cook on low for 8-10 hours or on high for 4-6 hours or until meat and veggies are tender, stirring occasionally. Remove bay leaves before serving.