What is the best beef cut for making Crockpot beef stew?

Chuck roast is the best cut for Crockpot beef stew because its higher collagen content breaks down during slow cooking, resulting in tender, flavorful meat. Other suitable cuts include rump roast and bottom round, which also become tender after long cooking times. Avoid lean cuts like sirloin, as they can become dry and tough in a slow cooker.

Do I need to brown the beef before adding it to the slow cooker?

Browning the beef before adding it to the slow cooker is recommended because it enhances flavor and texture by creating a caramelized surface. This step also helps build depth in the stew’s taste by sautéing onions and garlic in the same pan with the meat juices. However, if you’re short on time, you can add the beef directly without searing, though the stew may have a milder flavor.

What vegetables can I add to Crockpot beef stew besides carrots and potatoes?

Besides classic carrots and potatoes, you can add celery, parsnips, green beans, or sweet potatoes for extra flavor and nutrition. These vegetables hold up well to the slow cooking process. For a fresh texture, add peas or peas near the end of cooking to prevent over-softening.

How do I thicken the broth in Crockpot beef stew?

To thicken the stew broth, mix 3 tablespoons of cornstarch with 1/4 cup of cold water to create a slurry. Stir this mixture into the stew during the last 15-20 minutes of cooking. The heat will activate the cornstarch, resulting in a thicker, richer consistency. Avoid adding flour directly to prevent lumps.

What is the best way to store leftover Crockpot beef stew?

Store leftover beef stew in an airtight container and refrigerate it for up to 3 days. For longer storage, freeze the stew in freezer-safe containers for up to 3 months. When reheating, thaw it overnight in the refrigerator and warm it gently on the stove or microwave until piping hot to maintain the stew’s texture and flavor.

Crockpot Beef Stew Recipe With Tender Meat And Veggies

Ingredients

Scale

2 ½ pounds stew meat, such as chuck roast, rump roast, or bottom rounds, cut into 1-inch cubes (remove large fat pieces but keep marbled fat)

½ teaspoon black pepper

½ teaspoon garlic salt

½ teaspoon celery salt

¼ cup flour

3 to 6 tablespoons olive oil

3 tablespoons cold butter, divided

2 cups diced yellow onions

4 cloves minced garlic

1 cup red wine (Cabernet Sauvignon or Merlot) or substitute with beef broth or red grape juice plus 2 tablespoons red wine vinegar

4 cups beef broth

2 beef bouillon cubes

2 tablespoons Worcestershire sauce

3 tablespoons tomato paste

5 medium carrots, cut into 1-inch chunks

1 pound baby Yukon gold potatoes, halved or quartered

2 bay leaves

1 sprig rosemary

1 cup frozen peas

¼ cup cold water mixed with 3 tablespoons cornstarch for thickening

2 to 3 drops browning and seasoning sauce for richer color

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Instructions

1-Season and Sear the Beef: Pat the 2 ½ pounds stew meat dry. Season with ½ teaspoon each black pepper, garlic salt, and celery salt. Dredge in ¼ cup flour, then sear in 3 to 6 tablespoons olive oil over medium-high heat until browned on all sides. Work in batches to avoid crowding.

2-Sauté Aromatics: In the same pan, melt 1 tablespoon cold butter. Add 2 cups diced yellow onions and 4 cloves minced garlic. Cook until softened, about 3 minutes.

3-Deglaze and Transfer: Pour in 1 cup red wine (or substitute), scraping up browned bits. Transfer beef, onions, garlic, and liquid to the slow cooker.

4-Add Remaining Ingredients: Stir in 4 cups beef broth, 2 beef bouillon cubes, 2 tablespoons Worcestershire sauce, 3 tablespoons tomato paste, 5 medium carrots cut into 1-inch chunks, 1 pound baby Yukon gold potatoes halved or quartered, 2 bay leaves, and 1 sprig rosemary.

5-Cook: Cover and cook on low for 7.5 to 8 hours or high for 3.5 to 4 hours until vegetables are tender and beef shreds easily.

6-Finish the Stew: Stir in 1 cup frozen peas for the last 15 minutes. Remove bay leaves and rosemary stem. Optionally, thicken with ¼ cup cold water mixed with 3 tablespoons cornstarch, stirring until thickened. Swirl in remaining 2 tablespoons cold butter for silky texture. Add 2 to 3 drops browning and seasoning sauce for color if desired.

Notes

🥩 Sear the beef well to develop richer flavors.
🌿 Add peas just before finishing to keep them vibrant and tender.
🥄 For silky texture, swirl in cold butter after thickening the stew.

Author: Brandi Oshea
Prep Time: 20 minutes
Cook Time: 7 hours 30 minutes
Cook Time: 7 hours 30 minutes
Category: Main Dish
Method: Slow Cooking, Searing
Cuisine: American
Diet: Gluten-Free option

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 5 g
Sodium: 700 mg
Fat: 35 g
Saturated Fat: 12 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 4 g
Protein: 40 g
Cholesterol: 120 mg