Crockpot Beef Stew

Ingredients

• 907 g (2 lb)chuck roast, cut into 2.5 cm cubes
• 15 ml (1 tbsp)olive oil
• 4carrots, peeled and sliced
• 3celery stalks, chopped
• 1 largeonion, diced
• 4Yukon Gold potatoes, chopped
• 710 ml (3 cups)low-sodium beef broth
• 30 ml (2 tbsp)tomato paste
• 120 ml (½ cup), optionalred wine
• 3 clovesgarlic, minced
• 1bay leaf
• 5 ml (1 tsp)dried thyme
• 5 ml (1 tsp)dried rosemary
• 5 ml (1 tsp)paprika
• 15 ml (1 tbsp)Worcestershire sauce
• 5 ml (1 tsp), adjust to tastesalt
• 2.5 ml (½ tsp)black pepper
• 150 g (1 cup), optionalpeas or green beans, added near the end
• 8 g (2 tbsp)fresh parsley, chopped, for garnish

Instructions

1. 1

   Brown the beef

   Heat the olive oil in a frying pan over medium-high heat. Sear the beef in batches, turning the cubes so they brown on all sides, then transfer them to the slow cooker.

2. 2

   Layer the vegetables

   Add the carrots, celery, onion and potatoes to the slow cooker, arranging the denser vegetables at the bottom.

3. 3

   Mix the broth

   Whisk the beef broth, tomato paste, red wine if using, garlic, Worcestershire sauce and seasonings together in a bowl. Pour the mixture over the beef and vegetables.

4. 4

   Cook until tender

   Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until the beef yields easily to a fork and the vegetables are soft.

5. 5

   Add the greens

   If using peas or green beans, stir them in 30 minutes before serving. Remove the bay leaf.

6. 6

   Garnish and serve

   Scatter the chopped parsley over the stew. Serve warm with crusty bread or over mashed potatoes.

What is Crockpot beef stew?

Beef stew is a familiar American comfort-food supper built around slowly cooked meat, vegetables and a savoury liquid. This version uses a slow cooker to give chuck roast time to become tender while the carrots, celery and potatoes cook in the broth.

The method keeps the preparation straightforward: brown the beef for extra savoury flavour, then let the covered cooker do the long, gentle cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 385 calories, 36g protein, 24g carbs, 15g fat.

The potatoes and vegetables provide most of the carbohydrates, while the chuck roast supplies most of the protein. Beef and olive oil contribute much of the fat; serve with extra vegetables or a simple salad to round out the plate.

Why chuck roast works

Chuck roast: cut into evenly sized cubes so the pieces cook at a similar rate. Its connective tissue softens during the long cook, helping the beef become fork-tender.

Beef browning: sear the meat in batches rather than crowding the pan. The browned surfaces add a deeper flavour to the finished broth.

Building the vegetable layers

Root vegetables: place the potatoes and carrots low in the slow cooker, as directed, so they have time to soften. Keep the pieces reasonably similar in size for more even cooking.

Late additions: peas or green beans go in during the last 30 minutes. This shorter cook helps them keep their colour and shape.

Getting a rich broth

Tomato paste: whisk it into the broth so it disperses rather than staying in a concentrated lump. Worcestershire sauce, garlic and dried herbs add savoury and aromatic notes.

Red wine: it is optional, so the stew can be made without it. Either way, mix the liquid and seasonings before pouring them over the meat and vegetables.

How to judge doneness

Beef: check that a fork goes into a cube easily and the meat feels tender, rather than relying only on the clock. Cook on LOW for 8–10 hours or HIGH for 4–5 hours.

Vegetables: they should be soft but still hold their shape. The exact timing can vary with cube size and how your slow cooker runs.

Serving the stew

Crusty bread: serve it alongside to mop up the broth. Mashed potatoes are another option, though the stew already contains potatoes.

Fresh parsley: sprinkle it on just before serving for a fresh contrast to the long-cooked flavours.

Recipe notes & tips

• Pat the beef dry before searing to help it brown.
• Brown the beef in batches so the pieces sear rather than steam.
• Cut the potatoes and carrots into pieces of similar size for even cooking.
• Keep the lid closed during cooking to avoid letting heat escape.
• Taste the broth before serving and adjust the salt if needed.
• Remove the bay leaf before ladling out portions.

Variations

• Skip the wine: leave it out and use the listed beef broth as written.
• Use green beans: add them in the final 30 minutes for a firmer texture.
• Use peas: stir them in near the end for a sweet, tender addition.
• Add mushrooms: include sliced mushrooms with the other vegetables.
• Change the herbs: use one of the listed dried herbs more prominently to shift the flavour.

Common mistakes to avoid

• Crowding the pan: the beef can steam instead of browning, so sear it in batches.
• Cutting uneven pieces: different sizes cook at different rates, so aim for similar-sized cubes.
• Adding peas too early: they can turn soft during the long cook, so add them 30 minutes before serving.
• Opening the lid often: heat escapes and can extend the cooking time, so keep it covered.
• Leaving the bay leaf in: remove it before serving.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan or microwave until piping hot, stirring occasionally; add a splash of broth if the stew has thickened.

Frequently asked questions