This crock pot beef stew combines tender beef with carrots, onion, and potato, all swimming in a thick, rich red wine gravy. A hearty, rich, filling, and well-rounded meal packed with lots of flavors and hearty ingredients. However, whly makes it the best beef stew recipe I’ve ever tried is the deceptively simple ingredients that work to give it a deliciously complex and full-bodied flavor. That’s a meal that warms you up from the inside out. Plus, it tastes even better on day two. So making plenty of leftovers is practically an unwritten rule for making this crockpot beef stew recipe.

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Beef: I use boneless beef chuck as my stew meat, which I cut into 1-inch pieces. Vegetables: I’ve used a fairly classic stew combination to make a beef stew with carrots and potatoes: Pearl onions Baby carrots Baby potatoes Garlic: Helps to add aromatic depth. For a mellower, sweeter flavor, you could use an entire head of roasted garlic instead. Olive oil: Or another neutral cooking oil. Flour: Use regular all-purpose flour OR a gluten-free alternative (like Bob’s Red Mill or King Arthur’s). This will help thicken the stew sauce. Tomato paste: For tangy, umami-rich depth. If you can’t find make the concentrated paste, you could use tomato sauce, tomato puree, or passata instead. Use 3 tablespoons for every one Tbsp paste the recipe calls for. Worcestershire sauce: This special ingredient helps to add complex flavor to this easy beef stew recipe. It is tangy, umami-rich, and acidic to add a “bright” flavor. Red wine: Use a dry red wine for a super-rich beef stew crock pot recipe. If you’d prefer to omit the alcohol, use extra beef broth or grape juice instead. Beef broth: As this is the base for the beef stew, use a good-quality broth. I recommend homemade beef broth. Seasonings: You don’t need a ton of herbs and spices to make this stew beef crockpot recipe taste great. Instead, all I use is the following: Bay leaf Salt Black pepper Fresh rosemary Dried thyme (or fresh thyme, using 3x the amount) To serve: I love to stir in some cold butter just before serving for a silkier mouthfeel and glossy look. Then finish it with fresh parsley.

Otherwise, look for beef labeled “stew beef” (usually pre-chopped) or brisket for the second-best beef stew meat options. Avoid lean cuts of beef like sirloin, as they’ll become tough and chewy when cooked low and slow. If you’re using larger vegetables, cut the carrots down into 1 ½-inch batons, the potatoes into even-sized 1-inch pieces, and the onion into thick wedges. Also, chop the beef into 1-inch cubes, removing any excess fat. Learning how to cook stew meat is essential. Make sure not to overcrowd the pan. You want to brown the beef and not steam it. Deglaze the pan with a splash of broth or red wine. Use a wooden spoon to scrape up all the brown bits from the bottom. Then leave the onions and garlic to cook until softened (about 5 minutes). And finally add the tomato paste, stirring well, and cook for a further minute. Next, toss the beef in the flour and add it back to the pan, stirring well until the flour dissolves. Add the lid and then cook the beef stew in the crockpot for 4 hours on HIGH. Add the carrots and potatoes halfway. OR cook for 7-8 hours on LOW, adding the vegetable midway through cook time. Before serving, remove the bay leaves and rosemary stem from the slow cooker. Mix in the cold butter for a smooth and velvety finish. Serve it up, garnished with fresh parsley, and enjoy!

Crusty bread or dinner rolls (optionally with butter), Garlic bread, Focaccia or flatbread (like pita bread), Polenta, Mashed potato (or lower-carb mashed cauliflower), Grains like rice or quinoa, Thick egg noodles, Buttered cabbage, A simple side salad.

If you try this slow cooker stew beef with potatoes recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

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