Can I use a different cut of meat?

Absolutely. The beauty of slow cooking is flexibility. Chuck roast is ideal because it has the right balance of fat and connective tissue. If you use brisket, short ribs, or round, watch the cooking time and check tenderness earlier. Each cut makes a slightly different texture but the flavors will still shine through.

Do I need to brown the meat first?

Browning is optional but recommended. It adds flavor and depth to the sauce. If you are pressed for time, you can skip searing and still make a satisfying stew, but searing will give a more complex taste.

Can I make this stew dairy-free or gluten-free?

Yes. The base recipe is naturally dairy-free. For gluten-free, verify your broth and tomato paste labels. If you thicken with flour, use cornstarch or a gluten-free flour mix instead.

How do I adjust the thickness of the stew?

For a thinner broth, stir in extra warm broth or water. For a thicker stew, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir into the hot stew. Heat until the sauce thickens. Another method is to remove a cup of the stew, mash some of the potatoes, and stir them back in to thicken naturally.

Is it okay to leave the stew on warm after cooking?

Yes, most crockpots have a warm setting that keeps food safe and ready to serve. Avoid leaving it on warm for more than a few hours if you will not be serving it, and follow safe food handling practices.

Easy Comforting Crockpot Beef Stew 2026

Description

A warm and soothing slow-cooked beef stew packed with tender meat and hearty vegetables, perfect for a comforting dinner.

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, for richer flavor)
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, sear the beef until browned on all sides. Set aside.
Transfer the seared beef to the crockpot. Add carrots, potatoes, onion, garlic, tomato paste, herbs, beef broth, and red wine if using. Stir to combine.
Cover the crockpot and cook on low for 8 hours or on high for about 4-5 hours.
Taste and adjust seasoning. For a thicker stew, stir in a cornstarch slurry if desired.
Serve hot with crusty bread or over mashed potatoes.

Notes

Let the stew sit overnight in the refrigerator for deeper flavors. Can be frozen for up to three months. Serve with attention for an inviting meal.

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

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 800mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 30g
Cholesterol: 80mg