What cut of beef should I use for making crockpot beef stew?

The best cuts for crockpot beef stew are those with enough fat and connective tissue to become tender during slow cooking. Chuck roast is ideal because it breaks down well and adds rich flavor without being expensive. Other good choices include brisket, rump roast, or bottom round. These cuts hold up well over long cooking times, resulting in juicy, tender beef perfect for stew.

Do I need to brown the beef before adding it to the crockpot?

While not mandatory, browning the beef before slow cooking is highly recommended. Searing adds a deeper, savory flavor and a richer color to your stew. It also helps create a flavorful base when you deglaze the pan with broth or wine, incorporating those browned bits into the stew. If you’re short on time, you can skip this step, but it does improve the taste.

What vegetables work best in crockpot beef stew?

Classic vegetables for beef stew include carrots, celery, onions, and potatoes. Yukon Gold or red potatoes are preferred because they hold their shape well during slow cooking. You can also add parsnips or turnips for extra flavor. Add more delicate vegetables like peas or green beans near the end of cooking to prevent over-softening.

How can I thicken crockpot beef stew without using flour?

To thicken beef stew without flour, mix 2-3 tablespoons of cornstarch with cold water until smooth, then stir it into the stew during the last 15-30 minutes of cooking. The heat will activate the cornstarch and create a glossy, thickened sauce. Alternatively, you can mash a few cooked potatoes into the stew or let it simmer uncovered for a while to reduce the liquid.

How should I store leftover crockpot beef stew safely?

Store leftover beef stew in an airtight container and place it in the refrigerator within two hours of cooking. It will keep fresh for up to 3-4 days. For longer storage, freeze the stew in a freezer-safe container or heavy-duty freezer bag for up to 3 months. Thaw in the refrigerator overnight before reheating on the stovetop or in the microwave.

Crockpot Beef Stew Recipe For Tender Flavorful Comfort Food

Name: Crockpot Beef Stew
Prep time: 20 min
Cook time: PT-491717H14M50S
Total time: PT-491717H14M50S
Cuisine: American
Ingredients: 2½ pounds stew meat (preferably chuck roast), cut into 1-inch cubes, trimming large fat pieces but keeping marbled fat; ½ teaspoon black pepper; ½ teaspoon garlic salt; ½ teaspoon celery salt; ¼ cup flour; 3 to 6 tablespoons olive oil; 3 tablespoons cold butter, divided; 2 cups diced yellow onions; 4 cloves garlic, minced; 1 cup red wine (cabernet sauvignon or merlot); 2 tablespoons red wine vinegar; 1 cup extra stout beer for an Irish twist; 4 cups beef broth; 2 beef bouillon cubes; 2 tablespoons Worcestershire sauce; 3 tablespoons tomato paste; 5 medium carrots, cut into 1-inch chunks; 1 pound baby Yukon gold potatoes, halved or quartered; 2 bay leaves; 1 sprig rosemary; 1 cup frozen peas; ¼ cup cold water mixed with 3 tablespoons cornstarch for thickening; 2 to 3 drops browning and seasoning sauce for richer color

Description

🥘 This Slow Cooker Beef Stew Recipe offers tender, flavorful comfort food perfect for hearty meals.
🍲 Slow cooking enhances the richness and tenderness of the beef, making it an easy and satisfying dish to prepare.

Ingredients

Scale

2½ pounds stew meat (preferably chuck roast), cut into 1-inch cubes, trimming large fat pieces but keeping marbled fat

½ teaspoon black pepper

½ teaspoon garlic salt

½ teaspoon celery salt

¼ cup flour

3 to 6 tablespoons olive oil

3 tablespoons cold butter, divided

2 cups diced yellow onions

4 cloves garlic, minced

1 cup red wine (cabernet sauvignon or merlot)

2 tablespoons red wine vinegar

1 cup extra stout beer for an Irish twist

4 cups beef broth

2 beef bouillon cubes

2 tablespoons Worcestershire sauce

3 tablespoons tomato paste

5 medium carrots, cut into 1-inch chunks

1 pound baby Yukon gold potatoes, halved or quartered

2 bay leaves

1 sprig rosemary

1 cup frozen peas

¼ cup cold water mixed with 3 tablespoons cornstarch for thickening

2 to 3 drops browning and seasoning sauce for richer color

Instructions

1-Preparation Phase: Prepare all ingredients by chopping vegetables, trimming and cubing the beef chuck, and gathering seasonings and broth to streamline cooking. This mise-en-place approach ensures a smooth cooking process without frantic searching for ingredients mid-recipe.

2-Searing the Beef: In a skillet, quickly brown the beef cubes over medium-high heat to enhance flavor and seal in juices before transferring them to the crockpot. This crucial step develops a deep, rich flavor profile through the Maillard reaction. Season beef cubes with black pepper, garlic salt, and celery salt, then toss with flour until coated. Heat olive oil in a skillet over medium-high heat and sear beef in batches for 45 seconds per side. Transfer browned beef to slow cooker.

3-Building the Flavor Base: Sauté onions and garlic in the same skillet until translucent to build a flavor base. Melt 1 tablespoon butter in the skillet, soften diced onions for 5 minutes, add minced garlic for 1 minute, then add a splash of red wine to deglaze the skillet. Transfer this mixture to the slow cooker. This step captures all the flavorful browned bits from the bottom of the pan, ensuring no flavor is left behind.

4-Assembling and Cooking: Add remaining ingredients except peas, cornstarch mixture, and 2 tablespoons cold butter to the slow cooker. This includes the beef broth, beef bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary sprig. Stir all ingredients gently to combine flavors evenly, then cover and cook on low heat for 7.5 to 8 hours or high heat for 3.5 to 4 hours, until vegetables are tender.

5-Finishing Touches: Add frozen peas during the last 15 minutes of cooking. Remove bay leaves and rosemary sprig before serving. For thickening, stir in the cold water and cornstarch mixture during the final minutes; the stew will thicken upon standing. Stir in the remaining 2 tablespoons cold butter at the end to give the stew a smooth, velvety finish. Optional: Add browning and seasoning sauce for a deeper color.

Notes

🥩 Use chuck roast for optimal tenderness and flavor.
🥔 Yukon Gold or red potatoes maintain texture better than russets in stew.
🔥 Searing beef adds color, flavor, and texture without cooking it through if done for 45 seconds per side.

Prep Time: 20 minutes
Cook Time: 4 hours on high or 8 hours on low
Category: Main Dish
Method: Slow cooking and searing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 507
Sugar: 7 grams
Sodium: 1035 mg
Fat: 18 grams
Saturated Fat: 7 grams
Trans Fat: 0 grams
Carbohydrates: 35 grams
Fiber: 5 grams
Protein: 49 grams
Cholesterol: 132 mg

Keywords: Slow Cooker, Beef Stew, Tender, Flavorful