Crockpot Beef Stew

Simple, savory and delicious. This crockpot beef stew recipe modified from Savory Nothings is the one my mom makes, and we all love. Great in a slow cooker or a Dutch oven on the stove top. Beef, veggies and herbs make for a delicious, healthy and satisfying dinner. Prepped on stovetop and then made in a crock pot - amazing to come home to at the end of the day!

This is easily modified to be grain/gluten free (substitute potato flour) and already dairy and nut free.

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Special Equipment

• 5-6 Quart Slow Cooker

Ingredients

For the meat

• 2 tablespoons oil

• 1.5 pounds beef stewing meat in chunks

• 1-2 teaspoons salt or less, depending on what kind of stock you’re using

• black pepper to taste

• 2 tablespoons flour

For the gravy

• 2 medium yellow onions cut into wedges (about 2 cups)

• 2 cloves garlic sliced

• 2 teaspoons Italian seasoning

• 4 tablespoons tomato paste

• ¼ cup red wine OR use more broth

• 2 cups beef broth

• 2 tablespoons Worcestershire sauce

• 1 tablespoon maple syrup

For the vegetables

• 3 large waxy potatoes peeled and cut into chunks

• 4 large carrots peeled, ends trimmed and cut into chunks

• 4 large celery sticks trimmed and thickly sliced

• ½ pound brown mushrooms cleaned and quartered

• ½ cup frozen peas no need to defrost

  
  

Instructions

• Brown meat: Heat 2 tablespoons oil in a large and deep skillet over medium-high heat. Add 1.5 pounds beef stewing meat (cubed), season with 1-2 teaspoons salt and black pepper and stir. Sprinkle 2 tablespoons flour over the meat and stir well. Cook until the beef is browned on all sides. Remove to a 5-6 quart slow cooker.

• Cook onions: Put the skillet back over medium high heat. If needed, add a little more oil. Cook 2 medium yellow onions (cut into wedges) and 2 cloves garlic (sliced) until starting to soften. Stir in 2 teaspoons Italian seasoning and 4 tablespoons tomato paste and cook, stirring constantly, until herbs are fragrant, about 1 minute.

• Deglaze pan: Pour ¼ cup red wine (or broth) into pan, scratching any browned bits off the bottom. Cook until thickened, about 1 minute. Stir in 2 cups beef broth, 2 tablespoons Worcestershire sauce and 1 tablespoon maple syrup. Bring to a boil (this will help stew start cooking faster once in the crock), then switch off the heat.

• Transfer to the slow cooker: On top of meat, place 3 large waxy potatoes (peeled and diced), 4 large carrots (peeled and sliced), 4 large celery sticks (sliced) and ½ pound brown mushrooms (sliced). Very carefully (!) pour hot liquid from skillet into crockpot, making sure liquid runs down all the way to bottom and underneath meat (stir a little if needed).

• Cook: Cook stew on LOW for 8 hours or on HIGH for 4 hours. 10 minutes before cooking time is over, stir in ½ cup frozen peas. Check for seasoning and adjust if needed. Either finish cooking with lid open (for a thicker stew) OR closed if you want it soupier. Serve hot.

Recipe tips

• Layer in the crockpot: Meat on the bottom, veggies on top, gravy poured throughout.

• Gravy thickness: Leave the lid off in the last 10 minutes

• Potatoes: Waxy varieties hold shape best; Yukon Golds work too.

• Liquid balance: Stick to recipe amounts – slow cookers naturally increase liquid.

• Make ahead: Prep meat, veggies, and gravy the night before; refrigerate separately. Assemble and slow cook in morning, with first 30 minutes on HIGH if possible.