How to Make Crock Pot Beef Stew

This recipe is for a hearty and savoury beef stew, cooked with carrots, potatoes and different herbs/spices. Like all stews it requires a little bit of your time, but the end product is definitely worth it.

Prep time: 20 min
Cook time: 7 to 8 hr (medium heat)
Total time: 8 hr 20 min
Yield: 8 – 10 servings
Utensils: Crock pot, heavy bottomed skillet, mixing bowls, cooking spoon, cutting board, knife

Olive oil: 4 tbsp
Minced garlic: 2 tsp
Trimmed beef chuck: 2 lbs (cut into 1-2-inch cubes)
Flour (tossed with meat to coat): 1/4 cup
Small red potatoes: 10-15
Onion (chopped): 1 medium
Sliced carrots: 2 cups/ about 3 good sized whole carrots
Celery (sliced): 2 cups/ about 2-3 stalks
Red cooking wine: 1 cup
Beef stock or canned beef broth: 1 cup
Diced tomatoes (drained): 1 can (14.5 oz)
Bay leaf: 1
Dried thyme: 1/2 tsp
Dried parsley: 1 tsp
Allspice: 1/2 tsp
Sliced mushrooms: 1 8-oz container (optional)
Cornstarch: 2 tsp
Meat tenderizer: as required


  • 1

    Thoroughly wash the potatoes and celery. Cut potatoes into cubes of your desired size, slice 2 to 3 stalks of celery and drain the diced tomatoes.

  • 2

    Now put all the three vegetables in the crock pot.

  • 3

    Set aside the desired amount of red wine and beef broth.

  • 4

    Heat a heavy bottomed skillet over high heat and pour two tablespoons of olive oil into it.

  • 5

    Sauté minced garlic in hot oil and then add beef. Do not cook the meat all the way; simply sear it for about 4 to 5 minutes. Let the meat sit on the bottom of hot pan for a while to brown and stir it only twice during the 5-minute cooking time.

  • 6

    Once the beef has a nice brown colour, move it to the crock pot.

  • 7

    Without washing the pan, heat it over medium high heat and add remaining two tablespoons of olive oil to it.

  • 8

    Once the oil is hot, add chopped onions to it and sauté for 3 to 4 minutes or until soft and translucent.

  • 9

    When the onions are sautéed, add beef broth and red wine as you bring it to a boil.

  • 10

    While the red wine and beef broth mixture is heating up, stir in dried thyme, dried parsley and allspice.

  • 11

    After the mixture starts boiling, turn off the heat and transfer it to the crock pot.

  • 12

    Now add mushrooms and bay leaf to the crock pot and stir lightly to combine.

  • 13

    Cover the crock pot and cook for 9 to 10 hours on low, 7 to 8 hours on medium and 6 to 7 hours on high.

  • 14

    About half an hour before serving the stew, ladle out half cup of liquid from the crock pot. Stir in two teaspoons of cornstarch in it and pour it back into the crock pot, stirring gently.

  • 15

    This will help thicken the stew.

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