Pre-packaged Beef Stew Crock Pot Meals
Every bite of this old-fashioned Crockpot Beef Stew recipe soothes me from the inside out. With tender beef 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's time for a hug in dinner form: crockpot beefiness stew.
Now that each twenty-four hours seems to be cooler than the concluding, I wanted to share a recipe for a warm-you-upwardly (and lightened-up) slow cooker beef stew.
It'southward without a incertitude one of the all-time crockpot soups in my arsenal (this Crockpot Lasagna Soup is a shut second).
Crockpot beef stew is the kind of thing I dearest to take simmering in the house all day.
Every bit the beef stew cooks and the broth thickens into a rich gravy, the smell fills my kitchen in a nostalgic way that reminds me of my Grandma Dorothy.
5 Star Review
"I made this today, and it was truly a 5-star meal. Anybody absolutely loved it, including my children who tin can be fussy."
— Kelly —
Here's why I call up you'll love this quondam fashioned tedious cooker beef stew:
- Libation nights are here! With every bite cozier than the terminal, this boring cooker stew recipe warms to your core (like this French-inspired Beef Bourguignon).
- A low and deadening cook time makes this recipe the perfect make-alee meal during a busy work week. You'll come up dwelling to beef so autumn-autonomously tender, y'all can cut it with a spoon.
- FLAVOR OVERLOAD.With a rich red wine gravy and aromatic fresh herbs, everyone at your table will be begging for seconds.
- Loaded with both veggies and hearty protein, beef stew in the dull cooker is a healthy, filling, and satisfying all-in-one meal (although I always recommend serving it with this Rosemary Olive Oil Bread for soaking upwardly extra gravy).
Translation: Making this slow cooker beef stew recipe is WORTH EVERY MINUTE!
How to Make Crockpot Beefiness Stew
This best-ever deadening cooker beef stew tastes like pure comfort in a bowl.
Have it at the prepare for the absurd evenings ahead.
The best type of meat to use for beef stew
- Every bit far equally what kind of meat is best for beefiness stew, my answer is (fix for it?) NOT beef stew meat.
- Stew meat is typically a mix of all different sizes and cuts, so the pieces may non cook evenly. You could have some bites with perfect, fork tender beef and others with tough, rubbery meat. There's a reason thisSlow Cooker Beefiness Stroganoff (which uses sirloin) and thisBoring Cooker Beefiness and Broccoli (which calls for flank steak) have different cooking times: each uses a dissimilar blazon of beefiness.
- Like to this Crockpot Vegetable Beef Soup, I recommend ownership a unmarried piece of chuck roast from the butcher, then cut it into cubes yourself.
- Selecting a single type of beef ways yous'll know what cutting you are getting, your pieces volition be compatible in size so that they cook evenly, and chuck roast's deep marbling ensures that every bite of the beef in the stew is autumn-apart tender (similar these Reddish Vino Braised Short Ribs).
The Ingredients
- Chuck Roast. Boneless chuck roast is perfect for this recipe. It's a more than marbled cut (and marbling = flavor) that becomes tender throughout the low and slow cooking. (This Italian Beef is another delicious chuck roast recipe.) You also could use a elevation or lesser round roast.
Tip!
Browning the meat for this beef stew does take a bit of fourth dimension, but information technology is worth every second.
- The deep browning and caramelizing of the beef give the stew a night, golden, irresistible crust that enriches the gravy and makes this 1 of the best slow cooker beefiness stew recipes ever. Information technology'due south a similar method when seeing recipes for a pot roast.
- Cherry Vino. Slow cooker beef stew with reddish wine has so much depth of season! Try Cabernet Sauvignon or a dark beer (such as an amber or porter).
- Vegetables . The more than the merrier! I used onion, celery, carrots, parsnip, and peas for an array of flavors, textures, and nutritional benefits.
- Potatoes . The starch in the potatoes helps thicken the stew and adds some extra bulk to make every bowl filling and satisfying.
- Tomato Paste . An easy style to build concentrated flavor.
- Worcestershire Sauce. A tangy, savory addition to your beef stew and another flavor building block. If in a pinch, substitute with balsamic vinegar.
- Beefiness Broth. To provide wet and assist the meat tenderize. I recommend low sodium and then that your beef stew does not go overly salty.
- Whole Wheat Flour. To help the meat brown and caramelize. It also helps the gravy thicken too. No need to employ corn starch hither.
- Thyme. Thyme is my accented favorite in beef stew. It's the ideal match with the root vegetables, and its earthy, savory flavor is a hallmark of comfort food.
- Salt and Pepper. Don't be skimpy. These give the beef and vegetables outstanding flavor.
The Directions
- Cut your chuck roast, and place it in a large basin. Sprinkle with spices and flour, tossing to coat.
- Brown the meat on the stove top in batches. When dark and aureate all over, remove to a plate.
- Sauté the vegetables with the tomato paste and spices. Deglaze with the blood-red vino and let reduce.
- Transfer everything to your slow cooker. Stir to combine.
- Slow cook beef stew on depression for half-dozen i/2 to 8 hours or loftier for 3 1/ii to 4 1/ii hours, until the beef is cooked through and autumn-autonomously tender. ENJOY!
Wine Pairing
Any full-bodied, dry Cabernet Sauvignon will pair nicely with its hearty, flavorful irksome cooker beef stew.
Storage Tips
- To Store . Place cooked and cooled stew in an airtight storage container in the refrigerator for up to 3 days.
- To Reheat . Gently reheat leftovers in a Dutch oven or similar big pot/skillet on the stovetop over medium-low heat, adding splashes of goop as needed. You tin can also rewarm this stew in a microwave-condom bowl in the microwave until hot.
- To Freeze . Store cooked and cooled leftovers in an airtight freezer-safety storage container in the freezer for upwardly to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
The stew leftovers taste even better the side by side day, so you can make this beef stew one time, then bask it for cozy lunches and dinners all week long. Snag some meal-prep containers so y'all can divvy upward leftovers into preportioned amounts for an easy grab-and-go lunch.
What to Serve with Crockpot Beef Stew
Quick Breads
Beer Bread
Recommended Tools to Make this Recipe
- Programmable Slow Cooker . A helpful tool to deter overcooking.
- Dutch Oven. For browning the meat. I also love this one, and this is another good make.
- Chef'due south Knife. For chopping and prepping all of the colorful vegetables in this hearty stew recipe.
My Favorite Slow Cooker
This vi-quart programmable slow cooker has a locking lid for easy transport, and its ceramic insert is oven and microwave besides.
This crockpot beefiness stew is the easy, non too heavy, richly flavored, and autumn-apart tender recipe you need this flavor.
Permit information technology comfort y'all on a cool night soon!
Ofttimes Asked Questions
Do Y'all Take to Cook Stew Meat Earlier Putting It In the Crockpot?
While raw meat is perfectly safe to put into the slow cooker, for the best beef stew, you NEED to brown the meat first. The crust that forms on the beef as you lot brown it is the virtually essential foundation of the stew'due south flavour. It's the hugger-mugger to making an old-fashioned beef stew you'll devour over and over. Browning the meat takes some time, but information technology is worth information technology. Chocolate-brown the meat in batches and don't crowd the pan to ensure that glorious crust forms. Be patient. Cascade yourself some wine. Cover the moment.
Can You Put Frozen Meat in the Crockpot?
Frozen beef is not prophylactic to place in a crockpot. During cooking, the meat may spend too long at room temperature and get unsafe to eat. To thaw beef apace and safely: Place your meat in a ziptop bag, clasp out excess air, and seal. Then, place it in a large bowl, and fill the bowl with cold h2o. Let it sit for about 30 minutes. If it'due south non thawed subsequently this fourth dimension, empty the h2o, and refill with fresh water.
Can You Overcook Stew in a Slow Cooker?
Y'all can overcook stew meat in a boring cooker but, the ho-hum cooker significantly reduces these odds due to the low and boring cooking method and the amount of liquid. Beef stew cooks in a crockpot for half-dozen.5 to 8 hours on Depression or iii.five to four.5 hours on High. Fourth dimension tin vary depending upon your slow cooker, so check early if your crockpot tends to run on the hotter side. Chuck roast is adequately forgiving thanks to its marbling, so if you go over on time or your crockpot switches to "go along warm" all is certainly not lost. Your vegetables may exist a trivial mushy, merely your stew should notwithstanding have nifty flavour.
How Exercise You Thicken Beef Stew in a Crockpot?
I wrote this recipe to ensure the beef stew is plenty thick, so you won't need to do anything actress to thicken it up. This is why the recipe starts with so petty broth in the slow cooker. If you practice desire to thicken upward the beefiness stew more, you could try whisking in a slurry of cornstarch at the stop, but (and this is coming from someone who loves her soups and stews so thick that a spoon can practically stand up in the basin on its own), information technology truly doesn't need it. Accept advantage of this beef stew recipe's easy nature and skip it.
How Can I Make Instant Pot Beef Stew?
This recipe I created specifically for the crockpot. If y'all'd like to brand beef stew in a pressure level cooker, try this Instant Pot Beef Stew.
Need a Few More Boring Cooker Recipes That are Meatless?
Crockpot Lentil Soup. A satisfying vegetarian recipe made with lentils, carrots and tomato, tiresome cooked to perfection.
Cherry Lentil Curry. Creamy, succulent vegan recipe with the perfect amount of Indian spice!
Crockpot Butternut Squash Soup. A creamy, comforting, and filled with the all-time flavors of fall.
- 2 1/two pounds boneless chuck roast
- one teaspoon kosher salt divided
- 1/2 teaspoon ground black pepper divided
- ane/4 cup white whole wheat flour or all-purpose flour
- 3 tablespoons extra-virgin olive oil divided
- one i/2 cups dry cherry-red wine such every bit Cabernet Sauvignon, dark beer (such every bit an amber, porter, or Guinness—do not utilise a biting or hoppy beer such as an IPA every bit the hops volition throw off the season), or additional beef goop
- 1 large yellow onion
- 3 celery stalks
- 2 cloves garlic
- 2 tablespoons love apple paste
- i tablespoon Worcestershire sauce
- four large carrots
- 2 parsnips
- three/4 pound cerise potatoes virtually two medium
- 1 bay leaf
- iii sprigs fresh thyme or 2 teaspoons dried thyme; if you like, tie the fresh thyme together with kitchen twine to brand the stems easier to fish out at the end
- 3 to iv cups low-sodium beefiness broth
- ane 1/ii cups fresh or frozen peas no need to thaw
- Fresh parsley optional for serving
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Cut the beefiness chuck roast into 1-inch cubes, removing whatsoever large, tough pieces of fat or gristle. I institute information technology easiest to cutting information technology into 1-inch-thick large, round slices, and then strips, and then cubes. Place the cubes in a large basin and sprinkle with 1/ii teaspoon kosher table salt and 1/4 teaspoon blackness pepper. Sprinkle on the flour, then toss lightly to coat.
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Place a large, deep Dutch oven over medium-high heat. Add together one tablespoon of the oil. Once the oil is hot and shimmering (a driblet of water should sizzle if added to the surface), add together one-third to one-one-half of the beef. The cubes should exist in a unmarried layer and non also crowded then that they brown nicely. Let the cubes of beefiness cook undisturbed for 4 to 5 minutes (resist the urge to peek!), until the bottom of the cubes develop a dark-brown crust and come up away from the pan hands. Plow and continue searing until dark and golden all over, about 4 to 5 additional minutes. Transfer the seared meat to a clean bowl or plate.
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Add another i tablespoon olive oil to the pot, and one time hot, sear the remaining beef, working in batches and ensuring that yous do not overcrowd the pieces. It may take two or three batches total depending on the size of your pan. If the pan gets too dry out, add a bit more oil equally needed.
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While the meat browns, dice the xanthous onion and celery. Mince the garlic.
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When the final batch of beefiness has been seared, transfer it to a plate and reduce the heat to medium.
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Add the final tablespoon of olive oil to the pan. Add the onions and celery and melt until the onions are soft and translucent; about vii minutes. Add the garlic and cook 30 seconds, until fragrant. Stir in the lycopersicon esculentum paste, Worcestershire, and remaining i/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
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While the onions sauté, skin and die the carrots and parsnips. Scrub the potatoes and cut into a rough dice. Set bated.
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Increment the pan oestrus to medium-high heat and add together the wine or beer (stand back, as it will sputter). Cook, letting the vino reduce and scraping upwardly all of the brown $.25 from the pan. Go along to scrape and stir until the liquid is slightly reduced and thickened, 2 to 3 minutes.
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Transfer the sautéed vegetables and any sauce from the pan to a 6-quart or larger slow cooker. Add together the beefiness, carrots, parsnips, potatoes, bay leaf, thyme, and 3 cups beef broth. Stir to roughly combine.
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Cover and cook on low for 6 one/2 to eight hours or loftier for 3 1/2 to four i/2 hours, until the beef is cooked through and fall-apart tender. Remove the bay foliage and thyme stems and stir in the peas. If yous'd like the stew thinner, add additional broth until it reaches your desired consistency. Sense of taste and add together boosted salt or pepper as desired. Serve hot, garnish with fresh parsley.
- TO STORE: Place cooked and cooled stew in an airtight storage container in the refrigerator for up to iii days.
- TO REHEAT: Gently reheat leftovers in a Dutch oven or similar big pot on the stovetop over medium-low rut, calculation splashes of goop every bit needed. You can likewise rewarm this stew in a microwave-safe bowl in the microwave until hot.
- TO FREEZE: Store cooked and cooled leftovers in an airtight freezer-rubber storage container in the freezer for up to three months. Let thaw overnight in the fridge before reheating.
Serving: one (of eight), almost 1 3/4 cups Calories: 463 kcal Carbohydrates: 27 thousand Protein: 33 thousand Fat: 22 g Saturated Fat: 8 m Polyunsaturated Fat: 2 g Monounsaturated Fat: 12 1000 Trans Fatty: 1 g Cholesterol: 98 mg Potassium: 1246 mg Fiber: 6 g Sugar: 7 yard Vitamin A: 5414 IU Vitamin C: 26 mg Calcium: 73 mg Fe: 4 mg
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Source: https://www.wellplated.com/crockpot-beef-stew/
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