Heart Healthy Slow Cooker Beef Stew

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

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

Information technology'southward fourth dimension for a hug in dinner grade: crockpot beefiness stew.

At present that each day seems to exist cooler than the last, I wanted to share a recipe for a warm-you-upwardly (and lightened-up) slow cooker beef stew.

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

Crockpot beef stew is the kind of matter I honey to have simmering in the firm all twenty-four hour period.

As the beef stew cooks and the goop thickens into a rich gravy, the smell fills my kitchen in a nostalgic manner that reminds me of my Grandma Dorothy.

five Star Review

"I fabricated this today, and information technology was truly a 5-star meal. Everyone absolutely loved it, including my children who can exist fussy."

— Kelly —

Here'southward why I call back you'll dearest this erstwhile fashioned slow cooker beefiness stew:

• Cooler nights are here! With every bite cozier than the last, this slow cooker stew recipe warms to your core (similar this French-inspired Beef Bourguignon).
• A low and dull melt fourth dimension makes this recipe the perfect make-alee meal during a busy work week. Yous'll come up domicile to beefiness and then fall-apart tender, you tin can cut it with a spoon.
• FLAVOR OVERLOAD.With a rich red wine gravy and effluvious fresh herbs, everyone at your table will be begging for seconds.
• Loaded with both veggies and hearty protein, beef stew in the slow cooker is a healthy, filling, and satisfying all-in-one meal (although I always recommend serving it with this Rosemary Olive Oil Breadstuff for soaking up extra gravy).

Translation: Making this irksome cooker beefiness stew recipe is WORTH EVERY Infinitesimal!

How to Make Crockpot Beef Stew

This best-e'er slow cooker beef stew tastes like pure comfort in a bowl.

Have it at the set for the cool evenings alee.

The best type of meat to use for beef stew

• Every bit far as what kind of meat is best for beefiness stew, my answer is (ready for it?) NOT beef stew meat.
• Stew meat is typically a mix of all unlike sizes and cuts, so the pieces may not cook evenly. Yous could take some bites with perfect, fork tender beef and others with tough, rubbery meat. There's a reason thisSlow Cooker Beef Stroganoff (which uses sirloin) and thisTedious Cooker Beef and Broccoli (which calls for flank steak) take different cooking times: each uses a different type of beef.
• Similar to this Crockpot Vegetable Beef Soup, I recommend buying a single piece of chuck roast from the butcher, so cutting information technology into cubes yourself.
• Selecting a unmarried type of beef means y'all'll know what cut you 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-apart tender (like these Red Wine Braised Brusque Ribs).

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The Ingredients

• Chuck Roast. Boneless chuck roast is perfect for this recipe. It's a more marbled cut (and marbling = flavor) that becomes tender throughout the low and slow cooking. (This Italian Beef is some other delicious chuck roast recipe.) You also could use a superlative or bottom round roast.

Tip!

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

• The deep browning and caramelizing of the beef requite the stew a dark, golden, irresistible crust that enriches the gravy and makes this one of the best slow cooker beef stew recipes ever. It's a similar method when seeing recipes for a pot roast.

• Ruddy Vino. Tiresome cooker beefiness stew with ruddy vino has so much depth of flavour! Effort Cabernet Sauvignon or a night beer (such equally an amber or porter).

Substitution Tip

If you prefer to not apply alcohol, you can simply add additional beef goop.

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

Market Swap

Experience gratuitous to add or bandy in other fresh, frozen, or seasonal produce of your choice.

• Crockpot Beef Stew with Mushrooms. This is maybe the virtually popular suggestion among readers! Add a cup of push, white, or crimini mushrooms while sautéing the other veggies
• Boring Cooker Beef with Frozen Vegetables. While I love fresh vegetables for their superior flavor and texture, you lot could swap part of the vegetables (including the carrots and parsnips) for a bag of frozen mixed veggies. No need to sauté the frozen veggies; simply stir them into the slow cooker towards the end of the stew's 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

You tin can omit the potatoes if yous want to make your slow cooker beefiness 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 Craven and Dumplings recipe before to make this into a crockpot beefiness stew and dumpling recipe.

• Tomato Paste . An easy way to build concentrated flavor.
• Worcestershire Sauce. A tangy, savory addition to your beef stew and some other flavor building block. If in a pinch, substitute with balsamic vinegar.
• Beef Broth. To provide wet and help the meat tenderize. I recommend low sodium so that your beef stew does non become overly salty.
• Whole Wheat Flour. To assistance the meat dark-brown and caramelize. It also helps the gravy thicken as well. No need to use corn starch hither.

Dietary Note

To Make Gluten Free. Omit the flour when you brown the stew meat, and use cherry-red wine instead of beer. If your stew finishes upwardly thinner than you would like due to the absence of flour, try one of the suggestions to thicken it beneath.

• Thyme. Thyme is my absolute favorite in beef stew. It'southward the ideal lucifer with the root vegetables, and its earthy, savory flavor is a hallmark of comfort nutrient.
• Table salt and Pepper. Don't exist skimpy. These give the beef and vegetables outstanding flavor.

The Directions

1. Cut your chuck roast, and place it in a big bowl. Sprinkle with spices and flour, tossing to coat.
2. Brown the meat on the stove acme in batches. When nighttime and golden all over, remove to a plate.
3. Sauté the vegetables with the tomato paste and spices. Deglaze with the red vino and let reduce.
4. Transfer everything to your slow cooker. Stir to combine.
5. Slow cook beef stew on low for 6 1/2 to 8 hours or high for 3 1/2 to iv ane/2 hours, until the beef is cooked through and fall-apart tender. ENJOY!

Wine Pairing

Any total-bodied, dry Cabernet Sauvignon will pair nicely with its hearty, flavorful slow cooker beef stew.

Storage Tips

• To Shop . Place cooked and cooled stew in an airtight storage container in the refrigerator for upwards to iii 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 goop as needed. You can as well rewarm this stew in a microwave-safe 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. Permit thaw overnight in the refrigerator before reheating.

Repast Prep Tip

The stew leftovers gustation even ameliorate the next day, so you tin can make this beef stew once, then relish it for cozy lunches and dinners all week long. Snag some meal-prep containers and so y'all can divvy up leftovers into preportioned amounts for an piece of cake catch-and-go lunch.

What to Serve with Crockpot Beefiness Stew

Quick Breads

Beer Staff of life

1 hr

Recommended Tools to Brand this Recipe

• Programmable Slow Cooker . A helpful tool to deter overcooking.
• Dutch Oven. For browning the meat. I also dear this one, and this is another proficient brand.
• Chef's Knife. For chopping and prepping all of the colorful vegetables in this hearty stew recipe.

My Favorite Irksome Cooker

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

Did y'all make this recipe?

Let me know what y'all thought!

Go out a rating beneath in the comments and allow me know how you liked the recipe.

This crockpot beef stew is the easy, not besides heavy, richly flavored, and fall-apart tender recipe y'all need this season.

Allow it comfort you on a absurd night soon!

Frequently Asked Questions

Practise You Have to Melt Stew Meat Before Putting It In the Crockpot?

While raw meat is perfectly safe to put into the slow cooker, for the best beef stew, you Demand to brown the meat first. The crust that forms on the beefiness as y'all brown it is the most essential foundation of the stew's flavour. Information technology's the secret to making an old-fashioned beefiness stew you lot'll devour over and over. Browning the meat takes some time, but it is worth it. Chocolate-brown the meat in batches and don't crowd the pan to ensure that glorious crust forms. Be patient. Cascade yourself some wine. Comprehend the moment.

Can You lot Put Frozen Meat in the Crockpot?

Frozen beefiness is not safe to place in a crockpot. During cooking, the meat may spend too long at room temperature and get unsafe to eat. To thaw beef quickly and safely: Identify your meat in a ziptop bag, squeeze out backlog air, and seal. Then, identify it in a large basin, and fill the bowl with cold water. Let it sit for almost 30 minutes. If it's not thawed after this time, empty the h2o, and refill with fresh water.

Can Yous Overcook Stew in a Ho-hum Cooker?

You tin overcook stew meat in a irksome cooker but, the slow cooker significantly reduces these odds due to the low and deadening cooking method and the amount of liquid. Beef stew cooks in a crockpot for 6.5 to eight hours on LOW or 3.5 to four.5 hours on High. Time tin vary depending upon your slow cooker, then check early if your crockpot tends to run on the hotter side. Chuck roast is fairly forgiving thank you to its marbling, so if you become over on time or your crockpot switches to "keep warm" all is certainly not lost. Your vegetables may be a little mushy, merely your stew should all the same take smashing flavor.

How Do Yous Thicken Beefiness Stew in a Crockpot?

I wrote this recipe to ensure the beefiness stew is enough thick, so you won't need to do anything extra to thicken it upward. This is why the recipe starts with so little broth in the slow cooker. If yous practise desire to thicken upwardly the beefiness stew more, you lot could try whisking in a slurry of cornstarch at the finish, simply (and this is coming from someone who loves her soups and stews so thick that a spoon can practically stand up up in the bowl on its own), it truly doesn't need information technology. Take reward of this beef stew recipe's piece of cake nature and skip it.

How Can I Make Instant Pot Beefiness Stew?

This recipe I created specifically for the crockpot. If you'd similar to make beef stew in a force per unit area cooker, try this Instant Pot Beef Stew.

Need a Few More Deadening Cooker Recipes That are Meatless?

Crockpot Lentil Soup. A satisfying vegetarian recipe fabricated with lentils, carrots and tomato, ho-hum cooked to perfection.
Ruby-red Lentil Curry. Flossy, succulent vegan recipe with the perfect amount of Indian spice!
Crockpot Butternut Squash Soup. A creamy, comforting, and filled with the best flavors of fall.

• 2 1/2 pounds boneless chuck roast
• 1 teaspoon kosher salt divided
• 1/2 teaspoon ground blackness pepper divided
• i/4 cup white whole wheat flour or all-purpose flour
• 3 tablespoons actress-virgin olive oil divided
• 1 one/2 cups dry red wine such as Cabernet Sauvignon, dark beer (such as an amber, porter, or Guinness—do not utilise a bitter or hoppy beer such as an IPA as the hops volition throw off the flavour), or boosted beef broth
• 1 big yellow onion
• 3 celery stalks
• 2 cloves garlic
• 2 tablespoons lycopersicon esculentum paste
• 1 tablespoon Worcestershire sauce
• four large carrots
• ii parsnips
• three/4 pound cherry-red potatoes well-nigh 2 medium
• one bay leaf
• 3 sprigs fresh thyme or ii teaspoons dried thyme; if you like, tie the fresh thyme together with kitchen twine to make the stems easier to fish out at the stop
• 3 to four cups low-sodium beefiness broth
• 1 1/two cups fresh or frozen peas no need to thaw
• Fresh parsley optional for serving

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• Cut the beef chuck roast into 1-inch cubes, removing whatsoever large, tough pieces of fatty or gristle. I found it easiest to cut it into 1-inch-thick large, circular slices, and then strips, then cubes. Place the cubes in a large bowl and sprinkle with 1/2 teaspoon kosher salt and 1/iv teaspoon blackness pepper. Sprinkle on the flour, and so toss lightly to coat.

• Place a big, deep Dutch oven over medium-high heat. Add 1 tablespoon of the oil. Once the oil is hot and shimmering (a drop of water should sizzle if added to the surface), add one-3rd to one-half of the beef. The cubes should be in a single layer and not too crowded and so that they dark-brown nicely. Let the cubes of beef cook undisturbed for four to 5 minutes (resist the urge to peek!), until the bottom of the cubes develop a brownish crust and come away from the pan easily. Turn and continue searing until dark and aureate all over, about iv to 5 additional minutes. Transfer the seared meat to a clean bowl or plate.

• Add together another 1 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 take two or three batches total depending on the size of your pan. If the pan gets also dry, add a bit more oil as needed.

• While the meat browns, dice the yellow onion and celery. Mince the garlic.

• When the last batch of beefiness has been seared, transfer information technology to a plate and reduce the heat to medium.

• Add the concluding tablespoon of olive oil to the pan. Add the onions and celery and cook until the onions are soft and translucent; about seven minutes. Add the garlic and cook 30 seconds, until fragrant. Stir in the lycopersicon esculentum paste, Worcestershire, and remaining 1/2 teaspoon kosher common salt and 1/4 teaspoon blackness pepper.

• While the onions sauté, pare and dice the carrots and parsnips. Scrub the potatoes and cutting into a crude dice. Set bated.

• Increment the pan heat to medium-high rut and add the vino or beer (stand back, every bit it will sputter). Cook, letting the wine reduce and scraping upward all of the dark-brown bits from the pan. Go on to scrape and stir until the liquid is slightly reduced and thickened, two to 3 minutes.

• Transfer the sautéed vegetables and any sauce from the pan to a half-dozen-quart or larger ho-hum cooker. Add the beefiness, carrots, parsnips, potatoes, bay leaf, thyme, and 3 cups beef broth. Stir to roughly combine.

• Cover and cook on low for half dozen 1/2 to 8 hours or high for 3 1/2 to 4 1/2 hours, until the beef is cooked through and fall-autonomously tender. Remove the bay leaf and thyme stems and stir in the peas. If you'd like the stew thinner, add additional goop until it reaches your desired consistency. Sense of taste and add together additional salt or pepper as desired. Serve hot, garnish with fresh parsley.

• TO Shop: Place cooked and cooled stew in an closed storage container in the refrigerator for up to 3 days.
• TO REHEAT: Gently reheat leftovers in a Dutch oven or like large pot on the stovetop over medium-depression heat, adding splashes of broth every bit needed. You lot can besides rewarm this stew in a microwave-safe 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. Let thaw overnight in the fridge earlier reheating.

Serving: one (of 8), near 1 3/4 cups Calories: 463 kcal Carbohydrates: 27 thousand Protein: 33 g Fat: 22 yard Saturated Fat: viii g Polyunsaturated Fat: 2 g Monounsaturated Fatty: 12 g Trans Fat: 1 thou Cholesterol: 98 mg Potassium: 1246 mg Fiber: vi g Sugar: 7 grand Vitamin A: 5414 IU Vitamin C: 26 mg Calcium: 73 mg Iron: 4 mg

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Hello, I'yard Erin Clarke, and I'm fearlessly defended to making healthy nutrient that's affordable, piece of cake-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to salve y'all time and dishes. WELCOME!

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