Can I make this ahead of time?

Yes, and truth be told, it might taste even better the next day. That is how Southern flavors settle and sing. Just cool, store, and reheat gently.

How do I keep the potatoes from getting mushy?

Cut them into uniform chunks and add them in the middle of the cooking time if you worry they will overcook. If you prefer them firm, add potatoes during the last two to three hours on low.

Can I use frozen beef?

I do not recommend adding frozen meat directly to the crockpot. It can keep the whole pot at an unsafe temperature for too long. Thaw overnight in the refrigerator first.

How thick should the stew be?

That is a personal thing. If you like it thick and glossy, make a cornstarch slurry at the end and stir it in until it coats the back of a spoon. If you prefer a brothier texture, omit the slurry and serve with plenty of bread to sop.

Is red wine necessary?

No. It brings depth, but if you avoid alcohol or prefer not to use it, add an extra cup of beef broth and a splash of balsamic or Worcestershire sauce for comparable warmth. These are the sorts of friendly kitchen questions I get from neighbors and my own family. My answers come from tried steps and a heart that loves to feed people well.

Easy to Make Comforting Crockpot Beef Stew Recipe 2026

Name: Comforting Crockpot Beef Stew
Prep time: 20 min
Cook time: 7 h 30 min
Total time: 7 h 50 min
Cuisine: Southern
Ingredients: 2 lbs beef chuck roast, cut into bite-sized pieces; 4 carrots, sliced; 3 potatoes, peeled and diced; 1 onion, chopped; 3 cloves garlic, minced; 2 cups beef broth; 1 cup red wine (optional); 2 tablespoons tomato paste; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and pepper to taste; Olive oil for searing

Description

A hearty beef stew slow-cooked to perfection, filled with tender beef, root vegetables, and aromatic herbs—a comforting dish that feels like home.

Ingredients

Scale

2 lbs beef chuck roast, cut into bite-sized pieces
4 carrots, sliced
3 potatoes, peeled and diced
1 onion, chopped
3 cloves garlic, minced
2 cups beef broth
1 cup red wine (optional)
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Olive oil for searing

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Instructions

Trim excess fat from the beef and chop the vegetables into uniform pieces. Season the beef with salt and pepper.
In a skillet over medium-high heat, add a splash of olive oil and sear the beef until browned on all sides.
Transfer the beef to the crockpot. Add carrots, potatoes, onion, garlic, tomato paste, herbs, beef broth, and red wine if using. Stir to combine.
Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is fork-tender and the vegetables are soft.
Taste and adjust seasoning with salt and pepper. For a thicker stew, stir in a slurry of cornstarch and water if desired. Serve hot.

Notes

Serve with crusty bread or over mashed potatoes. Stew deepens in flavor overnight; store in airtight containers for up to 4 days or freeze for up to 3 months.

Prep Time: 20 minutes
Cook Time: 450 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 600mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 30g
Cholesterol: 80mg