If you are craving a warm, comforting meal that fills your kitchen with mouthwatering aromas and satisfies every bite, you have to try this Wholesome Crockpot Beef Stew Recipe. It brings together tender chunks of beef bathed in a rich, savory broth, accented by hearty vegetables and just the right balance of herbs and seasonings. Perfect for chilly evenings or when you want a hands-off meal that feels homemade and nurturing, this stew transforms simple ingredients into an unforgettable experience that’s as easy as tossing everything into your crockpot and letting it work its magic.
Ingredients You’ll Need
The beauty of this Wholesome Crockpot Beef Stew Recipe lies in its straightforward ingredients, each playing a vital role in building layers of flavor, texture, and color that will make your stew memorable. From fragrant herbs to tender vegetables and robust beef, every item has its purpose.
- 2 ½ pounds of stew meat: This is the star of the dish, providing the hearty protein base that becomes tender and flavorful after slow cooking.
- ½ teaspoon black pepper, garlic salt, and celery salt each: These seasonings bring depth and a subtle kick without overpowering the natural beef flavor.
- ¼ cup flour: Used to help create a luscious broth by coating the meat and thickening the stew.
- 3-6 tablespoons olive oil: For browning the meat, which locks in flavor and adds richness.
- 3 tablespoons chilled butter (split): Adds a silky finish and enhances overall taste with its creamy texture.
- 2 cups chopped yellow onions: Offer sweetness and savory notes as they soften during cooking.
- 4 minced garlic cloves: Infuse the stew with aromatic sharpness and warmth.
- 1 cup cabernet sauvignon or merlot wine: Delivers acidity and complexity, balancing the richness of the beef beautifully.
- 4 cups beef stock: The hearty liquid base that surrounds and cooks the stew ingredients, enhancing the beefy essence.
- 2 beef bouillon cubes: Concentrate the meaty flavor for an extra punch.
- 2 tablespoons Worcestershire sauce: Adds a savory umami touch and a hint of tang.
- 3 tablespoons tomato concentrate: Brings richness, body, and subtle sweetness that rounds out the broth.
- 5 medium carrots, chopped into 1-inch pieces: Provide sweetness, color, and a wonderful tender bite.
- 1 pound baby Yukon gold potatoes, halved or quartered: Give creaminess and heartiness that soak up all the delicious juices.
- 2 bay leaves: Bring herbal sweetness and depth to the slow-simmered stew.
- 1 rosemary sprig: Adds an earthy, fragrant note that lifts the flavors without overpowering.
- 1 cup frozen peas: Stirred in near the end for a fresh burst of color and sweetness.
- ¼ cup cold water mixed with 3 tablespoons corn starch (optional): Used to thicken the stew if you prefer a heartier consistency.
- 2-3 drops gravy master (optional for a deeper color): Enhance the rich brown hue for that classic beef stew appearance.
How to Make Wholesome Crockpot Beef Stew Recipe
Step 1: Prepare and Season the Beef
Start by seasoning the stew meat with black pepper, garlic salt, and celery salt. Then, lightly coat the pieces with flour—this not only helps thicken the stew later but also creates a nice crust when browned. Browning the meat in olive oil is worth the effort as it locks in flavors, giving the stew a deep, complex taste.
Step 2: Sauté Aromatics
Next, in the same pan, melt some chilled butter and sauté the chopped onions and minced garlic until they’re soft and fragrant. These aromatics are essential because they build a rich flavor base that enhances the stew’s overall depth.
Step 3: Deglaze with Wine
Pour the cabernet sauvignon or merlot wine into the pan to deglaze—scrape up all those flavorful brown bits stuck to the bottom. Wine adds an irresistible complexity and balances the richness of the beef and butter with its crisp acidity.
Step 4: Combine Ingredients in the Crockpot
Transfer the browned meat, sautéed onions and garlic, and deglazing wine to the crockpot. Add beef stock, bouillon cubes, Worcestershire sauce, and tomato concentrate, stirring to combine. Toss in the carrots, Yukon gold potatoes, bay leaves, and rosemary sprig to infuse everything with gentle herbal layers throughout the long cook.
Step 5: Slow Cook for Rich Flavor Development
Set your crockpot to low and cook for approximately 3.5 hours, allowing the beef to become meltingly tender and the vegetables to soak up all the tasty broth. This slow simmer is what transforms a collection of simple ingredients into a soul-satisfying meal.
Step 6: Final Touches
About 15 minutes before serving, stir in the frozen peas for a lovely touch of green and subtle sweetness. If you desire a thicker stew, mix cold water with cornstarch and swirl it into the crockpot, letting it cook until the broth has thickened to your liking. A few drops of gravy master can be added here if you want a richer color.
How to Serve Wholesome Crockpot Beef Stew Recipe
Garnishes
A sprinkle of freshly chopped parsley or a pinch of cracked black pepper can bring a fresh, lively finish to your Wholesome Crockpot Beef Stew Recipe. Adding a dollop of sour cream or a shower of grated cheese can also complement the hearty flavors beautifully.
Side Dishes
This stew shines wonderfully alongside crusty bread, rustic butterscotch rolls, or even creamy mashed potatoes if you want to indulge further. A simple green salad with a tangy vinaigrette can provide a refreshing contrast, balancing the stew’s richness.
Creative Ways to Present
Serve the stew in individual rustic bowls or bread bowls to add an extra cozy touch. For a casual gathering, place it in small dipping cups for a fun appetizer version. You can also ladle it over buttered egg noodles or polenta for a twist on the traditional presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Wholesome Crockpot Beef Stew Recipe keeps exceptionally well in an airtight container in your refrigerator for up to 3 days. The flavors often deepen overnight, making it even more delicious the next day.
Freezing
If you want to save some stew for later, freeze it in portion-sized containers or freezer bags. It will stay fresh for up to 3 months. Be sure to leave some space at the top since the broth expands when frozen.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If the stew has thickened too much in the fridge, add a splash of beef stock or water to loosen it back to your preferred consistency.
FAQs
Can I use a different type of meat for this stew?
Absolutely! While stew beef is classic for this dish, you can also use chuck roast cut into cubes. Lamb or pork shoulder can work as well, but keep in mind that cooking times and flavors will slightly vary.
Is it necessary to brown the meat before adding it to the crockpot?
While you can skip browning for convenience, searing the meat first enhances the stew’s flavor by creating caramelized, savory notes that deepen the overall taste remarkably.
Can I make this stew without alcohol?
Yes, you can substitute the wine with additional beef stock or grape juice. The wine adds acidity and complexity, but your stew will still be delicious without it.
How thick should the stew be?
The perfect stew has a thick, hearty broth that coats the meat and vegetables. Use the cornstarch slurry optional step to reach your desired thickness without making it gluey or overly heavy.
What’s the best way to reheat this stew without drying it out?
Slow reheating on the stovetop with a little added beef stock ensures the stew stays moist and the flavors remain vibrant, avoiding any dryness or overcooking during the warming process.
Final Thoughts
There’s something truly special about a warm bowl of stew filled with tender beef and comforting vegetables, and this Wholesome Crockpot Beef Stew Recipe captures all of that magic in a simple, approachable way. It’s a fantastic dish for any occasion, whether a family dinner or meal prep for the week. So go ahead, gather your ingredients, and let your crockpot do the work—you’ll be rewarded with rich flavors and cozy satisfaction that only a great stew can bring.
Print
Wholesome Crockpot Beef Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 50 minutes
- Yield: 4 servings
- Category: Stew
- Method: Slow Cooking
- Cuisine: American
Description
This Wholesome Crockpot Beef Stew is a comforting, slow-cooked classic featuring tender stew meat, hearty vegetables, and rich flavors from wine and beef stock. Perfect for a cozy meal, it melds together the savory notes of garlic, rosemary, and tomato concentrate with the sweetness of carrots and peas, cooked low and slow for a melt-in-your-mouth experience.
Ingredients
Meat and Seasoning
- 2 ½ pounds of stew meat
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- ¼ cup flour
Fat and Aromatics
- 3–6 tablespoons olive oil
- 3 tablespoons chilled butter (split)
- 2 cups chopped yellow onions
- 4 minced garlic cloves
Liquids and Flavorings
- 1 cup cabernet sauvignon or merlot wine
- 4 cups beef stock
- 2 beef bouillon cubes
- 2 tablespoons Worcestershire sauce
- 3 tablespoons tomato concentrate
- 2–3 drops gravy master (optional for deeper color)
Vegetables and Herbs
- 5 medium carrots, chopped into 1-inch pieces
- 1 pound baby Yukon gold potatoes, halved or quartered
- 2 bay leaves
- 1 rosemary sprig
- 1 cup frozen peas
Thickening Agent (Optional)
- ¼ cup cold water mixed with 3 tablespoons corn starch
Instructions
- Season Meat: In a bowl, combine stew meat with black pepper, garlic salt, celery salt, and flour. Toss until meat is evenly coated to prepare for browning.
- Brown Meat: Heat 3-6 tablespoons olive oil and 1 tablespoon chilled butter in a large skillet over medium-high heat. Add the coated stew meat in batches to avoid overcrowding. Brown the meat on all sides to develop a flavorful crust, then transfer to the crockpot.
- Sauté Aromatics: In the same skillet, add remaining 2 tablespoons butter. Sauté chopped onions and minced garlic until softened and translucent, about 5 minutes. Transfer to the crockpot with browned meat.
- Deglaze Pan: Pour 1 cup cabernet sauvignon or merlot wine into the skillet to deglaze, scraping up browned bits from the pan. Let reduce for about 2-3 minutes, then add to the crockpot.
- Add Liquids and Flavorings: To the crockpot, add 4 cups beef stock, 2 beef bouillon cubes, Worcestershire sauce, tomato concentrate, and optional gravy master drops for deeper color. Stir well to combine.
- Add Vegetables and Herbs: Add chopped carrots, halved or quartered baby Yukon gold potatoes, bay leaves, and rosemary sprig to the crockpot. Stir gently to distribute ingredients evenly.
- Cook Stew: Cover the crockpot and cook on low for 7-8 hours or on high for 3-4 hours, until meat is tender and vegetables are cooked through.
- Thicken Stew (Optional): About 30 minutes before serving, mix 3 tablespoons corn starch with ¼ cup cold water to create a slurry. Stir the slurry into the stew for a thicker consistency. Add frozen peas at this time and cook until heated through.
- Final Seasoning and Serve: Remove bay leaves and rosemary sprig. Taste and adjust seasoning with salt and pepper as needed. Serve hot with crusty bread or over mashed potatoes for a hearty meal.
Notes
- Use chilled butter to prevent it from melting too quickly while sautéing onions and garlic.
- Deglazing the pan with wine lifts flavorful browned bits, enriching the stew’s flavor.
- The gravy master is optional but enhances the color and richness of the stew.
- Adding peas at the end keeps their color vibrant and texture tender but not mushy.
- For a thicker stew, use the corn starch slurry; omit this step if you prefer a thinner broth.
- Stew meat can be replaced with chuck roast cut into cubes for a similar effect.
