Instant Pot Beef Stew Well Plated

Every seize with teeth of this old-fashioned Crockpot Beef Stew recipe soothes me from the within out. With tender beef and vegetables nestled into a rich, soulful gravy, this boring cooker beef stew volition reward your patience with every bite.

bowl of comforting old fashioned beef stew slow cooker

Calling all the warm fuzzies, cuddly blankets, and flannel!

It'due south time for a hug in dinner form: crockpot beef stew.

Now that each day seems to be cooler than the last, I wanted to share a recipe for a warm-y'all-upward (and lightened-up) deadening cooker beef stew.

It'southward without a dubiousness one of the best crockpot soups in my arsenal (this Crockpot Lasagna Soup is a shut 2d).

Crockpot beefiness stew is the kind of thing I love to have simmering in the house all twenty-four hour period.

Equally the beefiness stew cooks and the broth thickens into a rich gravy, the smell fills my kitchen in a nostalgic way that reminds me of my Grandma Dorothy.

bowl of beef stew with red wine made in a slow cooker

5 Star Review

"I fabricated this today, and it was truly a 5-star repast. Everyone admittedly loved it, including my children who tin be fussy."
— Kelly —

Hither'south why I think yous'll love this old fashioned slow cooker beef stew:

Cooler nights are hither! With every bite cozier than the last, this slow cooker stew recipe warms to your core (like this French-inspired Beef Bourguignon).
A low and slow cook time makes this recipe the perfect make-ahead meal during a busy piece of work calendar week. You'll come habitation to beef so autumn-apart tender, you can cutting it with a spoon.
Season OVERLOAD.With a rich scarlet vino gravy and effluvious fresh herbs, everyone at your table volition be begging for seconds.
Fiftyoaded with both veggies and hearty protein, beef stew in the wearisome cooker is a healthy, filling, and satisfying all-in-1 meal (although I always recommend serving it with this Rosemary Olive Oil Bread for soaking up actress gravy).

Translation: Making this boring cooker beef stew recipe is WORTH EVERY Infinitesimal!

How to Make Crockpot Beefiness Stew

This best-ever slow cooker beef stew tastes like pure comfort in a bowl.

Have it at the set for the absurd evenings alee.

The best blazon of meat to utilize for beef stew

As far as what kind of meat is best for beef stew, my answer is (fix for it?) Non beef stew meat.
Stew meat is typically a mix of all unlike sizes and cuts, so the pieces may not cook evenly. Y'all could take some bites with perfect, fork tender beef and others with tough, rubbery meat. There'southward a reason thisHo-hum Cooker Beef Stroganoff (which uses sirloin) and thisWearisome Cooker Beef and Broccoli (which calls for flank steak) accept dissimilar cooking times: each uses a different type of beef.
Like to this Crockpot Vegetable Beef Soup, I recommend ownership a single slice of chuck roast from the butcher, so cutting information technology into cubes yourself.
Selecting a single type of beef means you'll know what cut yous are getting, your pieces will exist uniform in size so that they cook evenly, and chuck roast's deep marbling ensures that every bite of the beef in the stew is fall-autonomously tender (similar these Crimson Wine Braised Short Ribs).

crock pot full of healthy beef stew with potatoes and carrots

The Ingredients

Chuck Roast. Boneless chuck roast is perfect for this recipe. Information technology's a more marbled cut (and marbling = flavor) that becomes tender throughout the low and irksome cooking. (This Italian Beef is another delicious chuck roast recipe.) Y'all also could use a top or lesser round roast.

Tip!

Browning the meat for this beef stew does take a flake of time, but it is worth every second.

The deep browning and caramelizing of the beef give the stew a night, golden, irresistible chaff that enriches the gravy and makes this ane of the best ho-hum cooker beef stew recipes ever. It'due south a similar method when seeing recipes for a pot roast.

Red Wine. Dull cooker beef stew with red wine has so much depth of flavor! Try Cabernet Sauvignon or a dark beer (such as an amber or porter).

Substitution Tip

If you adopt to not use booze, y'all can simply add additional beefiness broth.

Vegetables . The more the merrier! I used onion, celery, carrots, parsnip, and peas for an array of flavors, textures, and nutritional benefits.

Market Swap

Feel complimentary to add or swap in other fresh, frozen, or seasonal produce of your selection.

Crockpot Beefiness Stew with Mushrooms. This is perhaps the most popular proposition amid readers! Add a cup of push button, white, or crimini mushrooms while sautéing the other veggies
Slow Cooker Beef with Frozen Vegetables. While I dear fresh vegetables for their superior flavor and texture, you could swap role of the vegetables (including the carrots and parsnips) for a bag of frozen mixed veggies. No demand to sauté the frozen veggies; only stir them into the slow cooker towards the end of the stew'southward cooking fourth dimension.

Potatoes . The starch in the potatoes helps thicken the stew and adds some extra bulk to make every bowl filling and satisfying.

Substitution Tip

Yous tin can omit the potatoes if you want to make your irksome cooker beef stew without potatoes. You may also swap them for a side of steamed rice, quinoa, or cooked noodles.

I have also taken the dumplings from this Crockpot Chicken and Dumplings recipe earlier to make this into a crockpot beef stew and dumpling recipe.

Lycopersicon esculentum Paste . An piece of cake mode to build concentrated season.
Worcestershire Sauce. A tangy, savory addition to your beef stew and some other flavor building cake. If in a compression, substitute with balsamic vinegar.
Beef Broth. To provide moisture and help the meat tenderize. I recommend low sodium so that your beef stew does not become overly salty.
Whole Wheat Flour. To help the meat brown and caramelize. It as well helps the gravy thicken likewise. No need to use corn starch here.

Dietary Note

To Make Gluten Free. Omit the flour when y'all chocolate-brown the stew meat, and use red wine instead of beer. If your stew finishes up thinner than you would like due to the absence of flour, try 1 of the suggestions to thicken it below.

Thyme. Thyme is my accented favorite in beef stew. It'south the platonic match with the root vegetables, and its earthy, savory flavor is a authentication of comfort food.
Table salt and Pepper. Don't be skimpy. These give the beef and vegetables outstanding flavor.

The Directions

Cut your chuck roast, and place it in a large basin. Sprinkle with spices and flour, tossing to glaze.
Brown the meat on the stove top in batches. When dark and golden all over, remove to a plate.
Sauté the vegetables with the tomato paste and spices. Deglaze with the red wine and let reduce.
Transfer everything to your tiresome cooker. Stir to combine.
Deadening cook beef stew on low for 6 1/2 to 8 hours or high for 3 1/2 to 4 ane/2 hours, until the beef is cooked through and fall-autonomously tender. Enjoy!

Wine Pairing

Whatever full-bodied, dry Cabernet Sauvignon will pair nicely with its hearty, flavorful dull cooker beef stew.

easy Beef Stew recipe with gravy and vegetables in a bowl

Storage Tips

To Shop . Place cooked and cooled stew in an closed storage container in the refrigerator for upwardly to 3 days.
To Reheat . Gently reheat leftovers in a Dutch oven or similar large pot/skillet on the stovetop over medium-low heat, adding splashes of broth as needed. You tin also rewarm this stew in a microwave-condom bowl in the microwave until hot.
To Freeze . Store cooked and cooled leftovers in an airtight freezer-safe storage container in the freezer for up to three months. Allow thaw overnight in the refrigerator before reheating.

Repast Prep Tip

The stew leftovers taste even better the adjacent solar day, so you lot can make this beef stew once, so enjoy it for cozy lunches and dinners all week long. Snag some repast-prep containers and so you tin divvy upwardly leftovers into preportioned amounts for an easy grab-and-go lunch.

What to Serve with Crockpot Beef Stew

Quick Breads

Beer Bread

1 hr

Recommended Tools to Brand this Recipe

Programmable Wearisome Cooker . A helpful tool to deter overcooking.
Dutch Oven. For browning the meat. I as well dear this i, and this is another proficient brand.
Chef'southward Knife. For chopping and prepping all of the colorful vegetables in this hearty stew recipe.

My Favorite Slow Cooker

This six-quart programmable dull cooker has a locking lid for easy transport, and its ceramic insert is oven and microwave too.

Did yous make this recipe?

Let me know what you idea!

Exit a rating below in the comments and permit me know how you liked the recipe.

This crockpot beef stew is the easy, not too heavy, richly flavored, and autumn-apart tender recipe you lot need this season.

Let it comfort yous on a cool night soon!

Ofttimes Asked Questions

Do You Have to Cook Stew Meat Before Putting It In the Crockpot?

While raw meat is perfectly condom to put into the slow cooker, for the all-time beefiness stew, you NEED to dark-brown the meat first. The crust that forms on the beefiness as you brown it is the nigh essential foundation of the stew's flavor. It's the surreptitious to making an old-fashioned beef stew you'll devour over and over. Browning the meat takes some time, just it is worth it. Brown the meat in batches and don't crowd the pan to ensure that glorious chaff forms. Exist patient. Cascade yourself some wine. Embrace the moment.

Can You Put Frozen Meat in the Crockpot?

Frozen beefiness is not prophylactic to place in a crockpot. During cooking, the meat may spend too long at room temperature and become unsafe to eat. To thaw beef speedily and safely: Place your meat in a ziptop bag, squeeze out excess air, and seal. Then, place it in a large bowl, and fill the bowl with cold h2o. Let information technology sit for virtually xxx minutes. If it's not thawed after this time, empty the h2o, and refill with fresh h2o.

Tin You Overcook Stew in a Tedious Cooker?

You lot tin can overcook stew meat in a slow cooker only, the slow cooker significantly reduces these odds due to the low and slow cooking method and the corporeality of liquid. Beef stew cooks in a crockpot for 6.five to 8 hours on LOW or 3.5 to 4.5 hours on High. Fourth dimension tin vary depending upon your irksome cooker, then bank check early if your crockpot tends to run on the hotter side. Chuck roast is fairly forgiving thanks to its marbling, and so if yous go over on time or your crockpot switches to "proceed warm" all is certainly not lost. Your vegetables may be a piddling mushy, but your stew should still accept slap-up flavor.

How Exercise Y'all Thicken Beef Stew in a Crockpot?

I wrote this recipe to ensure the beefiness stew is plenty thick, so you won't demand to do anything extra to thicken it upward. This is why the recipe starts with so little goop in the tiresome cooker. If y'all do want to thicken up the beef stew more, you could try whisking in a slurry of cornstarch at the finish, merely (and this is coming from someone who loves her soups and stews so thick that a spoon can practically stand upwardly in the bowl on its own), information technology truly doesn't need it. Take reward of this beefiness stew recipe's easy nature and skip information technology.

How Can I Make Instant Pot Beef Stew?

This recipe I created specifically for the crockpot. If y'all'd like to brand beef stew in a pressure cooker, endeavour this Instant Pot Beefiness Stew.

Need a Few More than Deadening Cooker Recipes That are Meatless?

Crockpot Lentil Soup. A satisfying vegetarian recipe made with lentils, carrots and tomato, slow cooked to perfection.
Cerise Lentil Curry. Creamy, delicious vegan recipe with the perfect amount of Indian spice!
Crockpot Butternut Squash Soup. A flossy, comforting, and filled with the best flavors of autumn.

ii 1/ii pounds boneless chuck roast
1 teaspoon kosher table salt divided
1/2 teaspoon ground black pepper divided
1/four loving cup white whole wheat flour or all-purpose flour
three tablespoons extra-virgin olive oil divided
ane 1/two cups dry out red vino such equally Cabernet Sauvignon, dark beer (such as an bister, porter, or Guinness—do not use a bitter or hoppy beer such equally an IPA equally the hops will throw off the season), or additional beef broth
1 large yellow onion
3 celery stalks
two cloves garlic
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
four large carrots
2 parsnips
iii/4 pound red potatoes about ii medium
1 bay leafage
3 sprigs fresh thyme or 2 teaspoons dried thyme; if you lot like, tie the fresh thyme together with kitchen twine to make the stems easier to fish out at the end
3 to 4 cups low-sodium beefiness broth
i one/ii cups fresh or frozen peas no demand to thaw
Fresh parsley optional for serving

Cutting the beef chuck roast into 1-inch cubes, removing any large, tough pieces of fat or gristle. I found it easiest to cut it into ane-inch-thick large, circular slices, and so strips, then cubes. Place the cubes in a big basin and sprinkle with one/two teaspoon kosher salt and one/4 teaspoon black pepper. Sprinkle on the flour, and then toss lightly to coat.
Place a big, deep Dutch oven over medium-loftier estrus. Add 1 tablespoon of the oil. In one case the oil is hot and shimmering (a drop of water should sizzle if added to the surface), add one-third to half of the beef. The cubes should be in a single layer and not too crowded and so that they brown nicely. Let the cubes of beef cook undisturbed for 4 to five minutes (resist the urge to peek!), until the bottom of the cubes develop a night-brownish crust and come up away from the pan hands. Plow and keep searing until dark and golden all over, almost 4 to v additional minutes. Transfer the seared meat to a make clean bowl or plate.
Add another ane tablespoon olive oil to the pot, and one time hot, sear the remaining beef, working in batches and ensuring that you do not overcrowd the pieces. It may accept 2 or iii batches total depending on the size of your pan. If the pan gets too dry out, add a scrap more oil as needed.
While the meat browns, dice the yellow onion and celery. Mince the garlic.
When the last batch of beef has been seared, transfer it to a plate and reduce the estrus to medium.
Add the final tablespoon of olive oil to the pan. Add together the onions and celery and cook until the onions are soft and translucent; about 7 minutes. Add together the garlic and cook xxx seconds, until fragrant. Stir in the love apple paste, Worcestershire, and remaining ane/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
While the onions sauté, peel and dice the carrots and parsnips. Scrub the potatoes and cutting into a crude dice. Gear up aside.
Increase the pan heat to medium-high rut and add the wine or beer (stand back, equally information technology will sputter). Cook, letting the wine reduce and scraping upward all of the brownish bits from the pan. Continue to scrape and stir until the liquid is slightly reduced and thickened, 2 to three minutes.
Transfer the sautéed vegetables and any sauce from the pan to a 6-quart or larger dull cooker. Add the beef, carrots, parsnips, potatoes, bay leaf, thyme, and three cups beefiness goop. Stir to roughly combine.
Comprehend and cook on low for 6 1/2 to 8 hours or high for 3 ane/2 to 4 1/2 hours, until the beef is cooked through and fall-apart tender. Remove the bay foliage and thyme stems and stir in the peas. If you'd like the stew thinner, add together additional broth until it reaches your desired consistency. Taste and add additional salt or pepper as desired. Serve hot, garnish with fresh parsley.

TO Shop: Place cooked and cooled stew in an airtight storage container in the refrigerator for upwards to 3 days.
TO REHEAT: Gently reheat leftovers in a Dutch oven or similar large pot on the stovetop over medium-low heat, calculation splashes of broth as needed. You can likewise rewarm this stew in a microwave-safety bowl in the microwave until hot.
TO FREEZE: Store cooked and cooled leftovers in an airtight freezer-rubber storage container in the freezer for up to 3 months. Allow thaw overnight in the refrigerator before reheating.

Serving: one (of eight), nigh ane 3/4 cups Calories: 463 kcal Carbohydrates: 27 g Protein: 33 g Fat: 22 g Saturated Fat: viii g Polyunsaturated Fat: 2 g Monounsaturated Fat: 12 g Trans Fatty: one g Cholesterol: 98 mg Potassium: 1246 mg Fiber: vi g Saccharide: 7 g Vitamin A: 5414 IU Vitamin C: 26 mg Calcium: 73 mg Iron: 4 mg

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Instant Pot Beef Stew Well Plated

5 Star Review

How to Make Crockpot Beefiness Stew