Crock Pot Beef Stew (Printable Version)
Tender beef, vegetables, and savory gravy come together for an effortless, flavorful slow-cooked family dinner.
# Ingredients:
→ For the meat
01 -
30 ml vegetable oil
02 -
680 g beef stewing meat, cut into chunks
03 -
5–10 g salt, adjusted for stock used
04 -
Freshly ground black pepper, to taste
05 -
16 g plain flour
→ For the gravy
06 -
2 medium yellow onions, cut into wedges (approximately 300 g)
07 -
2 garlic cloves, thinly sliced
08 -
6 g Italian seasoning
09 -
60 g tomato paste
10 -
60 ml dry red wine, or additional beef broth
11 -
480 ml beef broth
12 -
30 ml Worcestershire sauce
13 -
15 ml maple syrup
→ For the vegetables
14 -
3 large waxy potatoes, peeled and cut into chunks (approximately 600 g)
15 -
4 large carrots, peeled and cut into chunks (approximately 400 g)
16 -
4 large celery stalks, thickly sliced
17 -
225 g brown mushrooms, cleaned and quartered
18 -
120 ml (80 g) frozen peas
# Steps:
01 -
Heat oil in a large skillet over medium-high heat. Add beef chunks, season with salt and black pepper, then sprinkle with flour. Sear beef in batches until browned on all sides, avoiding overcrowding. Transfer browned beef to a 5–6 L slow cooker.
02 -
Return skillet to medium-high heat and add additional oil if necessary. Sauté onions and garlic until softened, about 3 minutes. Stir in Italian seasoning and tomato paste; cook, stirring constantly, for 1 minute until aromatic.
03 -
Pour in red wine (or extra broth) and scrape up browned bits from the bottom of the pan. Reduce until slightly thickened, about 1 minute. Stir in beef broth, Worcestershire sauce, and maple syrup. Bring to a simmer, then remove pan from heat.
04 -
Layer potatoes, carrots, celery, and mushrooms on top of the beef in the slow cooker. Carefully pour hot gravy over the ingredients, ensuring liquid reaches the bottom around the meat. Stir gently if needed to distribute.
05 -
Cover and cook on LOW for 8 hours or on HIGH for 4 hours, until beef and vegetables are tender.
06 -
Ten minutes before the end of cooking, stir in frozen peas and adjust seasoning if necessary. For a thicker consistency, leave the lid off during the last 10 minutes. Serve hot.
# Notes:
01 -
For best results, use beef chuck or other slow-cooking cuts to ensure tender texture.
02 -
Browning the meat is crucial for depth of flavour and rich sauce.
03 -
Uniform vegetable cutting assures even cooking.
04 -
Leave the lid ajar in the last 10 minutes for a thicker stew or add a cornstarch slurry as needed.
05 -
Prepare components in advance, refrigerate separately, and assemble in the morning for easy cooking.
06 -
Leftovers keep well refrigerated up to 3 days and reheat best with a splash of broth.
07 -
Freeze cooled portions for up to 3 months; thaw in the refrigerator overnight before reheating.