This Crockpot Beef Stew recipe is fairly easy to make and so good! Beef stew is the ultimate comfort food and is perfect for all of the colder days.

I like making this recipe on a Sunday and eating the leftovers the next day for dinner. This makes enough food that it feeds my family for at least two nights!

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Ingredients

3 lb chuck roast, cut into cubes
Salt, pepper, garlic powder
1/2 cup flour
4 tbsp butter
1 cup Cabernet Sauvignon red wine
1 1/2 cups celery, chopped
2 cups carrots, chopped
1 onion, chopped
2 lb Yukon gold potatoes, chopped into large pieces
1/2 tsp salt
1 tsp each pepper, onion powder, garlic powder, paprika
1 tbsp minced garlic
6 oz tomato paste
2 tbsp Worcestershire sauce
3 cups beef broth
2 bay leaves
1 1/2 cups frozen peas

Prep Ingredients for Beef Stew

Start making this recipe, by prepping all of the veggies. This recipe is fairly easy to make, but it does take some time to prep the ingredients.

You could definitely prep the veggies and cut the meat into cubes the night before you plan on making the recipe to cut down on prep time the morning you plan on making the beef stew.

Start by chopping an onion. Next, chop about 1 1/2 cups of celery.

Chop about 2 heaping cups of carrots (be sure to keep these in larger bite size pieces). Scrub 2 lbs of Yukon gold potatoes and chop them into larger bite size pieces. Set all the vegetables aside.

Cut a Chuck roast into large cubes and season with some salt, pepper, and garlic powder. Add 1/2 cup of flour to a large container and toss the meat in the flour.

You could use stew meat or any roast instead of a Chuck roast to make this recipe.

Make Crockpot Beef Stew

Heat a large skillet over medium-high heat. Add two tbsp of butter. Once the butter has melted add half of the meat and cook just until browned on all sides.

Remove the meat from the skillet and add two more tbsp of butter.

Once the butter has melted, brown the rest of the meat removing it from the skillet once browned. Next, add 1 cup of red wine. Scrape all the browned bits from the skillet and turn the heat off.

If you don’t want to use red wine, swap the wine with one cup of beef broth.

Spray a large crockpot with cooking spray and add the meat to the crockpot. Pour the red wine over the meat. Add the chopped celery, carrots, and onion. Add the potatoes and season with salt, pepper, onion powder, garlic powder, and paprika.

Next, add one tbsp of minced garlic, 6 oz of tomato paste, 2 tbsp of Worcestershire sauce, and 3 cups of beef broth.

Stir everything as best as you can while still keeping the meat submerged in the liquid.

Top with a couple of bay leaves. It is helpful to keep the bay leaves together and near the top of the stew, so you can easily find them and remove them once the stew is fully cooked.

Cook on low for 8-10 hours. Cooking on low will help make sure the meat is tender.

If you are using stew meat I’d definitely be sure to follow the 8-10 hours on low because it can take longer for stew meat to get nice and tender.

Once the meat is tender, add 1 1/2 cups of frozen peas and let them cook in the crockpot for about 15-20 minutes.

Serve Crockpot Beef Stew

Once the peas are hot, it’s time to eat! Serve the delicious beef stew in bowls and enjoy! I like to bake a baguette or some kind of bread to go with the stew.

The leftovers of this recipe reheat well. If you are looking for something different to do with the leftovers it would make a great beef pot pie! I have a Leftover Roast Beef Pot Pie recipe you could follow.

Tips and Frequently Asked Questions

I used a Chuck roast for this recipe. It was about 3 lbs. You could use stew meat or another type of roast in this recipe. If you use stew meat, sometimes it can take a little bit longer for the meat to be tender than a Chuck roast. Cooking the meat low and slow will help it be tender.
Yukon gold potatoes are the best kind of potato to use in stew. I don’t peel the potatoes, but if you want to peel them you can.
Be sure to cut the carrots and potatoes into larger bite sized pieces, so they don’t overcook/turn to mush in the crockpot.
I used 1 cup of red wine in the recipe. If you don’t want to use wine, swap it with one more cup of beef broth.
Be sure to keep the bay leaves on top of the stew, so they are easy to remove before serving the recipe.
This recipe makes a full crockpot full of food and feeds my family of four for at least two nights. I like making a recipe like this on a Sunday and having leftovers for Monday night.

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