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Square overhead shot of a bowl of Crock Pot beef stew.
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5 from 4 votes

Crock Pot Beef Stew

A beef stew Crock Pot recipe that's cozy, comforting, easy, and good for you!
Course Dinner
Cuisine American
Keyword beef stew, beef stew crock pot, crock pot beef stew, slow cooker stew
Prep Time 20 minutes
Cook Time 8 hours
0 minutes
Total Time 8 hours 20 minutes
Servings 14 cups
Calories 278kcal
Author Blair Lonergan

Ingredients

  • 2 lbs. beef stew meat, cut into 1-2-inch chunks
  • ⅓ cup all-purpose flour
  • Kosher salt and ground black pepper, to taste
  • 4-5 tablespoons canola oil
  • 2 large onions, chopped
  • 4 large carrots, peeled and chopped
  • 2 russet potatoes, peeled and chopped
  • 8 ounces sliced fresh mushrooms
  • 2 cups beef broth
  • 1 cup red wine
  • 1 (10.75 ounce) can condensed tomato soup
  • 2 bay leaves
  • 1 tablespoon minced fresh garlic (about 3 large cloves)
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 16 ounces frozen peas
  • Optional garnish: chopped fresh thyme, parsley, or other herbs

Instructions

  • Place beef in a large Ziploc bag. Add flour and ½ teaspoon salt and ¼ teaspoon pepper. Seal the bag and toss so that the beef chunks are coated in flour.
    Coating beef in flour in a Ziploc bag.
  • Heat 2 tablespoons of oil in a large heavy skillet over medium-high heat. When the oil is hot (but not smoking), brown the beef on both sides until the chunks turn a rich color (about 8 minutes). You will probably need to do this in 2 or 3 batches so that the pan isn’t too crowded. Add more oil to the pan with each batch, if needed.
    Searing beef stew meat in a cast iron skillet.
  • Place the beef and the remaining ingredients (EXCEPT for the peas) in the slow cooker.
    Process shot showing how to make beef stew in a Crock Pot.
  • Cover the slow cooker and cook on LOW for about 8 hours or on HIGH for about 4 hours, until the beef and vegetables are tender. During the final 5 minutes, stir in the peas and continue cooking until heated through. This way the peas will stay green rather than turning mushy and brown.
    Ladle in a slow cooker full of beef stew.
  • Remove the bay leaves, season with salt and pepper to taste, and ladle into individual serving bowls.
    Horizontal side shot of a bowl of slow cooker beef stew with red wine and cornbread in the background.

Video

Notes

  • How to Store: Leftovers will keep in an airtight container in the fridge for 3-4 days. It’s delicious the next day!
  • How to Freeze: Allow the stew to cool to room temperature. Pack in freezer-safe containers or large Ziploc freezer bags. Store in the freezer for up to 3 months. It’s important to note, however, that the texture of the potatoes and vegetables will likely be mushier when thawed.

Nutrition

Serving: 1cup | Calories: 278kcal | Carbohydrates: 17g | Protein: 14.4g | Fat: 15.6g | Saturated Fat: 4.9g | Cholesterol: 43mg | Sodium: 265mg | Fiber: 2.6g | Sugar: 5.3g