Can I double this recipe for a crowd?

Yes, but make sure your slow cooker’s big enough. I once tried it in a smaller one, and let’s just say dinner was delayed and slightly panicked. If you must double, use two pots or a 7-8 quart slow cooker.

Can I skip browning the beef?

Yes. The stew will still be tasty. Browning adds color and depth, but on a truly rushed day, toss it in and let the slow cooker do the work.

Will the potatoes get mushy?

They can if you cut them small or cook on high for too long. Use Yukon gold for a creamy but firm texture, and add them a bit later if you prefer them firmer.

Is red wine necessary?

No. The wine adds acidity and depth. If you skip it, add a tablespoon of balsamic vinegar or an extra tablespoon of tomato paste to keep the flavor balanced.

How do I make it thicker?

Whisk 1-2 tablespoons of cornstarch with cold water and stir it into the stew in the last 20 minutes of cooking. Alternatively, mash a few potatoes in the stew to naturally thicken it.

Easy Best Crock Pot Beef Stew 2026

Description

A comforting and delicious slow-cooked beef stew that transforms cheap meat into tender, melt-in-your-mouth goodness.

Ingredients

Scale

1.5 – 2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup all-purpose flour
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 pound Yukon gold potatoes, peeled and cubed
1 cup frozen peas
4 cups beef broth
1 cup dry red wine (optional)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 bay leaf

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Instructions

In a large skillet, heat the olive oil over medium-high heat.
Season the beef cubes with salt and pepper, then dredge them in flour, shaking off any excess.
Brown the beef in batches, being careful not to overcrowd the skillet. Set the browned beef aside.
In the crock pot, place the chopped onion, carrots, and celery.
Add the browned beef on top of the vegetables.
Sprinkle the minced garlic over the beef.
Add the cubed potatoes on top of the beef and garlic.
In a large bowl, whisk together the beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf.
Pour the broth mixture over the ingredients in the crock pot.
Cover the crock pot and cook on low for 8-10 hours or on high for 4-5 hours.
During the last 30 minutes of cooking, stir in the frozen peas.
Remove the bay leaf before serving. Taste for salt and pepper, adjusting as needed.

Notes

Serves well with crusty bread or a green salad. Leftovers can improve flavor overnight. Consider not adding potatoes if planning to reheat often.

Prep Time: 15 minutes
Cook Time: 480 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 4g
Sodium: 600mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 5g
Protein: 30g
Cholesterol: 70mg