Crockpot Beef Stew Recipe

This hearty recipe melds tender beef chunks and fresh vegetables slow-cooked in a rich, flavorful broth. Subtle notes of red wine blend seamlessly with earthy herbs to create a comforting and robust dish. Perfect for cozy evenings, this Crockpot Beef Stew With Wine offers simplicity and satisfying depth in every bowl.

I love making Crockpot Beef Stew because it’s a simple, hearty dish that packs a lot of nutritional value with every bite. I start with 2 lb of tender beef stew meat that becomes fall-apart soft after hours in the crockpot.

I dredge the meat in 1/4 cup all-purpose flour along with salt and black pepper before placing it into the pot. I then add 4 cups beef broth and a cup of red wine which adds depth to the rich, brown gravy (or use extra beef broth if you’re not into wine).

I throw in 3 chopped carrots, 3 medium peeled and cubed potatoes, one chopped onion, and 2 celery stalks. Adding 2 minced garlic cloves, a bay leaf, 1/2 teaspoon dried thyme, and a tablespoon of Worcestershire sauce brings out a robust flavour.

Its a basic yet healthy dish perfect for easy crockpot dinners that are both nutritious and filling.

Why I Like this Recipe

I love this recipe for a few reasons. First, it’s super easy to prep, which really saves me time when I’m busy. I just toss all the veggies and beef into the crockpot, and then I can just chill while it cooks all day. Second, the beef gets wonderfully tender, like it just falls apart in your mouth. I love how rich and flavorful the gravy becomes after hours of low heat. Third, I appreciate that I can switch up the liquid. Like, one day I might want to use red wine for an extra kick, and another day I might just use more broth to keep things simple. And lastly, the mix of hearty veggies gives the stew a really homey feel, making it the perfect comfort food.

Ingredients

• Beef stew meat: rich in protein, adds deep savory flavor and hearty texture.
• Carrots: naturally sweet, high in fiber and vitamins that brighten up the stew.
• Potatoes: starchy carbs absorb savory juices, making each bite satisfyingly filling.
• Red wine: offers acidity and complexity that balance the rich meaty flavors.
• Garlic: aromatic and bold, gives a spicy warmth that lifts the entire dish.
• Onion: provides natural sweetness and extra depth, enhancing the robust broth.
• Bay leaf: subtle herbal aroma enhances every simmer with delicate flavor notes.

Ingredient Quantities

• 2 lb beef stew meat, cut into chunks
• 1/4 cup all-purpose flour
• Salt and black pepper to taste
• 4 cups beef broth
• 1 cup red wine (or extra beef broth if you dont like wine)
• 3 carrots, peeled and chopped
• 3 medium potatoes, peeled and cubed
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1 tablespoon Worcestershire sauce

How to Make this

1. Toss the beef stew chunks in the flour along with salt and pepper until every piece is coated well.

2. If you have time, quickly brown the beef in a hot pan with a little oil; it adds extra flavor but you can skip this step if you’re in a hurry.

3. In your crockpot, dump in the browned beef (or raw if you skipped browning) and add the chopped carrots, potatoes, onion, celery, and minced garlic.

4. Sprinkle in the bay leaf, dried thyme, and drizzle the Worcestershire sauce over everything.

5. Pour in the beef broth and red wine (or extra beef broth if you don’t like wine) and give it a gentle stir so the ingredients mix well.

6. Cover up your crockpot and set it on low for 8 hours or on high for about 4 hours until the beef is fall-apart tender and the veggies are soft.

7. Give the stew a good stir, taste, and adjust the salt and pepper if needed.

8. Remove the bay leaf before serving and enjoy your hearty, comforting meal.

Equipment Needed

1. Slow cooker (crockpot) – needed to simmer the stew slowly.
2. Large mixing bowl – for tossing the beef chunks with flour, salt, and pepper.
3. Frying pan – although optional, it’s needed if you want to brown the beef first.
4. Chef’s knife – for chopping the carrots, potatoes, onion, celery, and mincing the garlic.
5. Cutting board – used for all the vegetable prep.
6. Measuring cups and spoons – to measure out the flour, broth, wine, and Worcestershire sauce.
7. Wooden spoon – for stirring the ingredients in the crockpot.

FAQ

Crockpot Beef Stew Recipe Substitutions and Variations

• If you dont have beef stew meat, you can try lamb stew meat for a different flavor profile
• If you dont have all-purpose flour, a mix of cornstarch and water works great as a thickener
• If youre not into red wine, you can simply use extra beef broth or even a splash of apple cider vinegar
• If youre short on potatoes, sweet potatoes are a fun twist but will change the taste a bit
• If you dont have carrots, parsnips can be a nice alternative that adds a similar earthy sweetness

Pro Tips

1. Browning the beef before you throw it into the pot really makes a difference so if you got the time, get your pan really hot and sear the meat well to lock in the flavor even if its just for a few minutes

2. Its super important that your veggies are chopped evenly so they cook at the same rate, that way you avoid some pieces getting overdone while others are still firm

3. Taste the stew a few times as it cooks and don’t be afraid to add a pinch more salt or pepper if needed this really helps bring all the flavors together

4. If you decide to skip the wine, adding a little splash of balsamic vinegar to the extra broth can give the sauce a slight tang thats almost as good as using red wine