Crock pot recipes are beloved for their ease and ability to turn simple ingredients into deeply flavorful meals. This classic beef stew, inspired by timeless New York Times slow-cooker favorites, delivers hearty comfort with minimal hands-on time. Perfect for busy weeknights or cozy weekends, it’s a reliable dish that brings everyone to the table.
Ingredients
- 2 1/2 pounds beef chuck, cut into 1 1/2-inch cubes
- 3 tablespoons all-purpose flour
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper
- 3 tablespoons olive oil, divided
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and cut into 1-inch pieces
- 3 celery stalks, cut into 1-inch pieces
- 1 pound Yukon Gold potatoes, cut into 1 1/2-inch chunks
- 1 tablespoon tomato paste
- 3 cups low-sodium beef broth
- 1 cup dry red wine (or additional beef broth if preferred)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley (optional, for serving)
Instructions
- Prep the beef: Pat the beef cubes dry with paper towels. Place them in a large bowl and toss with flour, 1 teaspoon salt, and black pepper until evenly coated.
- Brown the beef: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches, sear the beef cubes until browned on all sides, about 5-7 minutes per batch. Transfer browned beef to the crock pot. Add more oil as needed.
- Sauté vegetables: In the same skillet, add the remaining 1 tablespoon olive oil. Sauté the onion for 3 minutes, then add garlic and cook for 1 minute more, until fragrant. Scrape any browned bits from the pan. Transfer the onion and garlic mixture to the crock pot.
- Combine ingredients: Add carrots, celery, and potatoes to the crock pot. Stir in tomato paste, beef broth, red wine, Worcestershire sauce, dried thyme, the remaining 1 teaspoon salt, and the bay leaf. Stir gently to combine.
- Cook: Cover and cook on low for 8-9 hours, or on high for 4-5 hours, until the beef is fork-tender and vegetables are cooked through.
- Finish: About 30 minutes before serving, stir in the frozen peas. Discard the bay leaf before serving. Taste and adjust seasoning as needed.
- Serve: Ladle stew into bowls and sprinkle with fresh parsley if desired. Serve hot with crusty bread or over egg noodles.
Tips
- Beef substitutions: If you can’t find beef chuck, stew meat or brisket also work well for slow-cooking. Trim excess fat for a less greasy stew.
- Vegetable swaps: Parsnips, turnips, or sweet potatoes can be substituted for some or all of the potatoes and carrots for a twist on flavor.
- Searing is worth it: Browning the beef adds depth of flavor, but if you’re short on time, you can skip this step and add the beef directly to the crock pot.
- Thickening the stew: If the stew is too thin at the end, remove 1/2 cup of liquid, whisk in 1 tablespoon cornstarch, and stir back into the pot for the last 20 minutes of cooking.
Serving Suggestions
- Serve this beef stew with warm, crusty bread or a baguette to soak up the rich broth.
- For a heartier meal, ladle the stew over buttered egg noodles, mashed potatoes, or steamed rice.
- A simple green salad with a tangy vinaigrette pairs well to balance the richness of the stew.
- For a special touch, top each bowl with a dollop of sour cream or a sprinkle of grated Parmesan cheese.
Variations
- Slow-Cooker Chicken Stew: Substitute boneless, skinless chicken thighs for the beef. Reduce cooking time to 4-5 hours on low or 2-3 hours on high, until the chicken is tender and cooked through.
- Vegetarian Version: Omit the beef and use a combination of mushrooms (such as cremini or portobello) and extra root vegetables. Replace beef broth with vegetable broth.
- Spicy Beef Stew: Add 1/2 teaspoon crushed red pepper flakes and a diced jalapeño with the vegetables for a spicy kick.
- Guinness Beef Stew: Replace the red wine with 1 cup stout beer (like Guinness) for a deeper, malty flavor profile.
Storage and Reheating
Allow leftover stew to cool to room temperature before transferring to airtight containers. Store in the refrigerator for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. To reheat, place stew in a saucepan over medium heat, stirring occasionally until hot (about 10-15 minutes for refrigerated stew). If reheating from frozen, thaw overnight in the refrigerator before warming on the stovetop or in the microwave. Add a splash of broth or water if the stew has thickened too much after chilling. Always reheat to at least 165°F for food safety.
Frequently Asked Questions
- Can I use a different cut of beef?
If beef chuck isn’t available, stew meat, brisket, or even short ribs can be used. Just be sure to cut them into similar-sized cubes so they cook evenly. Leaner cuts like sirloin can be used, but may not turn out as tender or flavorful after long, slow cooking. - Do I have to brown the meat first?
Browning the beef before adding it to the crock pot enhances the stew’s flavor and color. However, if you’re pressed for time, you can skip this step. The stew will still be tasty, but will miss some of the depth that comes from caramelized meat and onions. - Can I make this recipe ahead?
Absolutely! Beef stew often tastes better the next day as the flavors meld. Prepare the stew as directed, cool, and refrigerate. Reheat gently on the stove or in the microwave. You can also prep ingredients the night before: chop vegetables and cube the beef, then refrigerate separately until ready to assemble in the morning. - How do I prevent mushy vegetables?
Cut root vegetables into larger chunks (about 1 to 1 1/2 inches) so they hold their shape during the long, slow cook. Adding delicate vegetables like peas near the end ensures they stay vibrant and firm. - Can I cook this stew on high instead of low?
Yes, you can cook on high for 4-5 hours if you’re short on time. However, the texture of the beef and vegetables is best when cooked low and slow for 8-9 hours. This long cooking period allows tougher cuts of beef to become fork-tender and the flavors to fully develop. - Is it safe to leave the crock pot unattended all day?
Modern slow cookers are designed for unattended cooking. For safety, ensure your crock pot is in good working order, keep it on a heat-resistant surface, and do not overfill it (fill no more than two-thirds full). If leaving for an extended period, use the low setting and keep the lid on to maintain a safe temperature throughout cooking.
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