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If you are looking for a rich, comforting, and easy Crockpot Beef Stew, you’ve come to the right place! This is a traditional beef stew recipe that is loaded with tender cubes of beef, golden potatoes, carrots, celery, onions and a healthy amount of red wine.
This is the perfect recipe on a cold winter or fall day, especially if you want to come home to a hearty and satisfying dinner. Serve this along side my homemade cheddar cheese biscuits or some whipped mashed potatoes, for the perfect cold day dinner combination. Now, LETS GET INTO IT!
Let’s stay connected!
Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!
Looking for more soup recipes?
Down below I will share a few personal favs:
- Beef Barley Soup
- Creamy Chicken Tortilla Soup
- Potato Leek Soup
- Easy French Onion Soup
- Crockpot Beef Stew
- Meatballs and Gravy
- Buffalo Chicken Soup
- Stuffed Pepper Soup
Beef Stew at a glance
Taste: So comforting and delicious! A fall and winter must make!
Time: Low and slow all day! Alternatively, if you don’t have 7-8 hours to cook this on low, you can cook it on high in the crockpot for 4-5 hours.
Effort: Low effort here! And we loooooove that! Chop everything up, add it to your crockpot, go to work, come back and enjoy a delicious bowl of homemade beef stew.
Difficulty: Anybody can make my Crockpot Beef Stew! Aside from searing the beef in a pan, all your really need to do is chop up some veggies and add it to your crockpot.
Ingredients
Here is a quick overview of the ingredients you’ll need to make my Crockpot Beef Stew.
For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.
- Stewing beef: chuck roast/bottom round.
- Tons of different veggies: celery, carrots, potatoes, onions.
- Red wine: you don’t need to add the red wine if you need to omit it, I just recommend adding a bit more beef stock with a splash of red wine vinegar.
- Beef broth: you can use vegetable stock here, but keep in mind it will alter the flavour.
- Fresh herbs: you can use whatever herbs you like here! I do fresh thyme and bay leaves.
- Butter
Tips before getting started
I recommend prepping all of your veggies before getting started so you can easily add everything to the crockpot all at once.
I recommend using chuck roasts, bottom rounds or rump roasts for the beef in this recipe. The chuck is usually what I go for.
This step is optional, but I highly recommend browning your beef before getting it into the crockpot. Searing the beef is going to add so much flavour and give the stew a delicious richness. In my opinion, its worth the extra 10 minutes.
Add everything to your crockpot and cook it low and slow all day. Typically I will set my crockpot to low for 8 hours, but if you need this dish done quicker, you can cook it on high for 4-5 hours.
Substitutions & FAQ’s
What type of beef is best for this Crockpot Beef Stew?
Chuck roasts, rump roasts, or bottom rounds all work great.
What type of wine should I use in this recipe?
Something full body such as a cabernet or merlot.
What can I substitute the red wine with if I don’t want to use wine?
An equal amount of beef broth works great! I also recommend adding 1 generous tablespoon of red wine vinegar. My husband makes the recipe often and instead of the wine, he used a can of Guinness for more of an Iris twist.
Storing & reheating
This Crockpot Beef Stew will keep fresh in the fridge for up to 4 days. To reheat, simply add your leftover stew to a small pot, re-heat and serve. Alternately, you can add your leftovers to a bowl and re-heat in the microwave for 35-55 seconds.
This stew also freezes well for up to 3 months. Be sure to the let the soup come to room temperature before adding to a freezer bag or Tupperware container.
Watch the recipe video
Watch the recipe video on Instagram
Crockpot Beef Stew
Equipment
- 1 Crockpot
Ingredients
Beef:
- 2 lbs stewing beef, cubed into bite sized pieces
- 1/4 cup flour, for the beef
- 1/4 cup vegetable oil, for frying
Stew:
- 4 carrots, chopped
- 4 celery stalks, chopped
- 1 medium sized yellow onion, chopped
- 5 small russet potatoes, chopped
- 5 garlic cloves, minced
- 1 cup red wine, cabernet sauvignon
- 2 tbsp worcestershire
- 1 cup tomato sauce
- 4 cups beef stock, reduced sodium
- 1/4 cup butter
- 1/4 cup flour
- 1 handful fresh thyme
- 2 bay leaves
- 1/2 tsp black pepper
- fresh parsley, chopped, optional for topping
Chive & Cheddar Biscuits:
- 2 cups flour
- 3/4 cup whole milk or 2%
- 6 tbsp cold butter
- 1 cup sharp cheddar cheese, shredded
- 1/3 cup green onions, chopped
- 1 tbsp baking powder
- 1 tsp garlic powder
- 1/2 tsp salt
Instructions
- Begin by adding your stewing beef to a large bowl. Add your flour and toss to combine, ensuring all pieces have been fully covered.
- To a large pan, add your vegetable oil and once hot, add your beef and brown on each side. Work in batches if you need, to avoid crowding the pan. This should only take 2-3 minutes, don't worry about cooking the beef all the way through.
- Remove the beef using a slotted spoon and set aside.
- To the same pan, reduce heat to low and add your wine. Scrap all the bits from the bottom of the pan and let simmer for 1-2 minutes and turn off the heat. Set aside while you prepare your other ingredients.
- Chop your carrots, celery, onions, and potatoes into similar sized pieces, about 1/2 inch. Set aside.
- To your crockpot, add your beef, red wine, carrots, celery, onions, potatoes, garlic, tomato sauce, beef stock, worcestershire, bay leaf, and thyme. Mix to combine.
- Set your crockpot to low, and cook for 8-9 hours. Alternatively, you can set to high for 4-5 hours.
- During the last 30-40 minutes of cook time, add your flour and butter to a small saucepan and cook on low, whisking continuously until you have created a smooth roux, this should take about 3-4 minutes. Add the roux to your crockpot, stir to combine, and let cook for an additional 30 minutes. Taste before serving in case you need any additional salt/pepper.
- Top with fresh parsley and serve along side homemade biscuits or mashed potatoes.
Biscuts:
- Preheat your oven to 450 °F.
- In a large bowl add your flour, baking powder, garlic powder and salt.
- Using a pasty knife, cheese grater, or fork, add in your cold cubed butter to the flour mixture. Using your hands mix together the flour and butter until a coarse meal starts to form and the butter is combined evenly.
- Add the milk and begin mixing until a dough forms. If the dough is too sticky you can add a tbsp of flour at a time, and if it's too dry, you can add a tbsp of milk at a time.
- Add the dough to a clean working surface and fold in your cheddar cheese and green onions and knead for an additional 30-45 seconds, until a smooth ball forms.
- Roll the dough out to 1/2 inch thick, slice into equal pieces and place on a parchment lined baking sheet.
- Bake for 10-12 minutes, just until golden and flaky.
Nutrition information is automatically calculated, so should only be used as an approximation.
Have you tried this in a instant pot? If so, any suggestions about timing and if anything would change? I’ve loved every recipe of yours I’ve made, but I replaced my crock pot with an instant pot.
Hi Maria, I haven’t tried this in an instant pot so I am not sure. Thanks for trying my recipes! xo
In your Instagram reel for this recipe, I think you said you used self-rising flour for the biscuits but here in the recipe, it just says flour. Can I just substitute the flour in your recipe for self-rising flour or do I need to adjust the other ingredients as well if I use self-rising flour?
Hi Amy! If you have self rising flour, just don’t add the salt and baking powder and use just the self rising flour, butter, cheddar and chives! Hope this helps 🙂
A tasty recipe – just a heads up, like all recipes the prep time is verrrrry general. No way to chop everything, brown meat, reduce wine etc in 20 mins. The more realistic prep time is about 40-60 and then the set and forget time. Also adding a cup of barley and a cup of peas is great!
Best buns ever they remind me of the ones from Red Lobster so good thank you!
Delicious, stew and biscuits!!
So good – and easy!