Calling on all the warm fuzzies, cuddly blankets, and flannel! It’s time for a hug in dinner form: Crockpot Beef Stew. Every bite of this old fashioned beef stew slow cooker recipe soothes me from the inside out. Tender beef and vegetables nestled into rich, soulful gravy, this slow cooker beef stew will reward your patience with every bite.

bowl of comforting crock pot beef stew

Now that each day seems to be cooler than the last, I wanted to share the recipe for this warm-you-up (and lightened up!) slow cooker beef stew, one of the best crockpot soups in my arsenal.

This best ever slow cooker beef stew tastes like pure comfort in a bowl. Have it at the ready for the cool evenings ahead.

Crockpot beef stew is the kind of thing I love to have simmering in the house all day. As the beef stew cooks and the broth thickens into a rich gravy, the smell fills my kitchen in a nostalgic way that reminds me of my Grandma Dorothy.

Browning the meat for this beef stew does take a bit of time, but it is worth every second. The stew leftovers taste even better the next day, so you can make this beef stew once, then enjoy it for cozy lunches and dinners all week long.

This old fashioned beef stew recipe is fully loaded with colorful veggies and tender meat, all wrapped up in a rich (red wine!) gravy. Every bite is cozier than the last.

bowl of beef stew made in a slow cooker

Very Important Reasons to Make Slow Cooker Beef Stew

  • Cool nights are here, and this recipe is the equivalent of your beloved childhood blanket.
  • The low and slow cook time makes the beef so fall-apart tender, you can cut it with a spoon.
  • The leftover red wine you’ll have after making the stew will be the perfect amount to enjoy with dinner. 
  • The recipe is loaded with both veggies and protein, so it’s an ideal all-in-one meal.

Translation: Making this slow cooker beef stew recipe is WORTH EVERY MINUTE!

How to Make the Best Crockpot Beef Stew

The Ingredients

  • Chuck Roast. Boneless chuck roast is perfect for this recipe. It’s a more marbled cut (and marbling = flavor) that becomes tender throughout the low and slow cooking. The deep browning and caramelizing of the beef gives the stew a dark, golden, irresistible crust that enriches the gravy and makes this one of the best slow cooker beef stew recipes ever. (This Italian Beef is another delicious chuck roast recipe.)
  • Whole Wheat Flour. To help the meat brown and caramelize.
  • Red Wine. Slow cooker beef stew with red wine has so much flavor! Try Cabernet Sauvignon or a dark beer (such as an amber or porter).
    • If you prefer to not use alcohol, you can simply add additional beef broth.
  • Veggies. The more the merrier! I used onion, celery, potatoes, carrots, parsnip, and peas.
    • You can omit the potatoes, if you want to make your slow cooker beef stew with no potatoes.
  • Tomato Paste. An easy way to build concentrated flavor.
  • Worcestershire Sauce. A tangy, savory addition to your beef stew and another flavor building block.
  • Beef Broth. To provide moisture and helps the meat tenderize. I recommend low sodium so that your beef stew does not become overly salty.
  • Thyme. Thyme is my absolute favorite in beef stew. It’s the ideal match with the root vegetables, and its earthy, savory flavor is a hallmark of comfort food.
  • Salt and Pepper. Don’t be skimpy. These give the beef and vegetables outstanding flavor.
crock pot full of hearty beef stew

The Directions

  1. Cut your chuck roast, and place it in a large bowl. Sprinkle with spices and flour, tossing to coat.
  2. Start on the stove: Heat oil in a Dutch oven over medium heat, then brown the meat in batches. When dark and golden all over, remove to a plate.
  3. Reduce the heat, and add your vegetables. Add the garlic, tomato paste, Worcestershire, and spices.
  4. Increase the heat, and add the red wine or additional broth. Let it reduce, scraping up any pieces stuck to the bottom (that’s where the flavor is!). Now, we move to the slow cooker.
    thick beef stew in a crock pot
  5. Transfer everything to your slow cooker, including the additional spices and broth. Stir to combine. Cover and cook, until the beef is cooked through and fall-apart tender. When done, serve hot with desired topping (I like fresh parsley). DIG IN!

Recipe Adaptations

  • To Make Gluten Free. Omit the flour when you brown the stew meat, and use red wine instead of beer. If your stew finishes up thinner than you would like due to the absence of flour, try one of the suggestions to thicken it below.
  • Slow Cooker Beef with Frozen Vegetables. While I love fresh vegetables for their superior flavor and texture, you could swap part of the vegetables (including the carrots and parsnips) for a bag of frozen mixed veggies. No need to saute the frozen veggies; simply stir them into the slow cooker towards the end of the stew’s cooking time.

Tips for Perfect Crockpot Beef Stew Meat

The best type of meat to use for beef stew:

  • As far as what kind of meat is best for beef stew, my answer is (ready for it?) NOT stew meat.
  • Stew meat is typically a mix of all different sizes and cuts, so the pieces may not cook evenly. You could have some bites with perfect, tender beef and others with tough, rubbery meat. There’s a reason this Slow Cooker Beef Stroganoff (which uses sirloin) and this Slow Cooker Beef and Broccoli (which calls for flank steak) have different cooking times: each uses a different type of beef.
  • Similar to this Crockpot Vegetable Beef Soup, I recommend buying a single piece of chuck roast from the butcher, then cutting it into cubes yourself.
  • Selecting a single type of beef means you’ll know what cut you are getting, your pieces will be uniform in size so that they cook evenly, and chuck roast’s deep marbling ensures that every bite of the beef in the stew is fall-apart tender.

Do You Have to Cook Stew Meat Before Putting It In the Crockpot?

For the best beef stew, you need to brown the meat first.

  • The crust that forms on the beef as you brown it is the most essential foundation of the stew’s flavor. It’s the secret to making an old fashioned beef stew you’ll devour over and over.
  • In every way but waiting for it to cook, this is an EASY beef stew recipe. Browning the meat takes some time, but it is worth it. 
  • Brown the meat in batches and don’t crowd the pan to ensure that glorious crust forms. Be patient. Pour yourself some wine. Embrace the moment.

Can You Put Frozen Meat or Raw Stew Meat in the Crockpot?

  • Raw meat is perfectly safe to put into the slow cooker. In fact, after it’s browned it probably won’t be fully cooked through. The crockpot finishes the job.
  • Frozen beef is not safe to place in a crockpot. During cooking, the meat may spend too long at room temperature and become unsafe to eat.
  • To thaw beef quickly and safely: Place your meat in a ziptop bag, squeeze out excess air, and seal. Then, place it in a large bowl, and fill the bowl with cold water. Let it sit for about 30 minutes. If it’s not thawed after this time, empty the water, and refill with fresh water.

bite sized pieces of seared beef in a slow cooker

What Spices Do You Put in a Beef Stew?

  • Plenty of salt and pepper! This gives the beef and vegetables outstanding flavor.
  • Thyme is the perfect addition to beef stew. It complements the root vegetables with an earthy and savory flavor. (If possible, use fresh thyme.)

Can You Overcook Stew in a Slow Cooker?

  • You can overcook stew meat in a slow cooker but, the slow cooker significantly reduces these odds due to the low and slow cooking method and the amount of liquid.
  • Beef stew cooks in a crock pot in 6 to 8 hours on low or 3 to 5 hours on high. Time can vary depending upon your slow cooker, so check early if your crock pot tends to run on the hotter side.
  • Chuck roast is fairly forgiving thanks to its marbling, so if you go over on time or your crockpot switches to “keep warm” all is certainly not lost. Your vegetables may be a little mushy, but your stew should still have great flavor.

How Do You Thicken Beef Stew in a Crock Pot?

  • I wrote this recipe to ensure the beef stew is plenty thick, so you won’t need to do anything extra to thicken it up <—this is why the recipe starts with so little broth in the slow cooker.
  • If you do want to thicken up the beef stew more, you could try whisking in a slurry of cornstarch at the end, but (and this is coming from someone who loves her soups and stews so thick that a spoon can practically stand up in the bowl on its own), it truly doesn’t need it. Take advantage of this beef stew recipe’s easy nature and skip it.

How to Store, Reheat, and Freeze Crock Pot Beef Stew

  • To Store. Place cooked and cooled stew in an airtight storage container in the refrigerator for up to 3 days.
  • To Reheat. Gently reheat leftovers in a Dutch oven or similar large pot on the stovetop over medium-low heat, adding splashes of broth as needed as needed. You can also rewarm this stew in a microwave-safe bowl in the microwave until hot.
  • To Freeze. Store cooked and cooled leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Healthy Crock Pot Beef Stew with peas and carrots

What to Serve with Crockpot Beef Stew

While this gourmet beef stew slow cooker recipe is a complete meal in itself, here are a few ideas of what to serve with it:

Recommended Tools to Make Slow Cooker Beef Stew

This crockpot beef stew is the easy, not too heavy, richly flavored, and fall-apart tender recipe you need this season. Let it comfort you on a cool night soon!

The BEST Crock Pot Beef Stew recipe ever! An easy, healthy slow cooker beef stew with fresh veggies, fall-apart tender meat, in a rich and flavorful red wine sauce. Simple, freezer friendly, and perfect every time.

Healthy Crock Pot Beef Stew

4.97 from 52 votes
The BEST Crock Pot Beef Stew recipe ever! An easy slow cooker beef stew with fresh veggies and fall-apart tender meat, in a rich, flavorful red wine sauce.

Prep: 10 mins
Cook: 6 hrs
Total: 6 hrs 10 mins

Servings: 6 –8 servings, about 14 cups


  • 2 1/2 pounds boneless chuck roast
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon ground black pepper divided
  • 1/4 cup white whole wheat flour or all-purpose flour
  • 3 tablespoons extra-virgin olive oil divided
  • 1 1/2 cups dry red wine such as Cabernet Sauvignon, dark beer (such as an amber, porter, or Guinness—do not use a bitter or hoppy beer such as an IPA as the hops will throw off the flavor), or additional beef broth
  • 1 large yellow onion
  • 3 celery stalks
  • 2 cloves garlic
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 4 large carrots
  • 2 parsnips
  • 3/4 pound red potatoes about 2 medium
  • 1 bay leaf
  • 3 sprigs fresh thyme or 2 teaspoons dried thyme; if you like, tie the fresh thyme together with kitchen twine to make the stems easier to fish out at the end
  • 3 to 4 cups low-sodium beef broth
  • 1 1/2 cups fresh or frozen peas no need to thaw
  • Fresh parsley optional for serving


  • Cut the chuck roast into 1-inch cubes, removing any large, tough pieces of fat or gristle. I found it easiest to cut it into 1-inch-thick large, round slices, then strips, then cubes. Place the cubes in a large bowl and sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Sprinkle on the flour, then toss lightly to coat.
  • Place a large, deep Dutch oven over medium-high heat. Add 1 tablespoon of the oil. Once the oil is hot and shimmering (a drop of water should sizzle if added to the surface), add one-third to one-half of the beef. The cubes should be in a single layer and not too crowded so that they brown nicely. Let the cubes of beef cook undisturbed for 4 to 5 minutes (resist the urge to peek!), until the bottom of the cubes develop a dark-brown crust and come away from the pan easily. Turn and continue searing until dark and golden all over, about 4 to 5 additional minutes. Transfer the seared meat to a clean bowl or plate. Add another 1 tablespoon olive oil to the pot, and once hot, sear the remaining beef, working in batches and ensuring that you do not overcrowd the pieces. It may take two or three batches total depending on the size your pan. If the pan gets too dry, add a bit more oil as needed.
  • While the meat browns, dice the yellow onion and celery. Mince the garlic.
  • At this point, the pan should have some nice sticky brown bits (a.k.a. FLAVOR). If it seems to be burning or smoking, add a bit of the wine or beer, scrape it up, then pour it over the beef you set aside.
  • Reduce the pan heat to medium and add the final tablespoon olive oil. Add the onions and celery and cook until the onions are soft and translucent, about 7 minutes. Add the garlic and cook 30 seconds, until fragrant. Stir in the tomato paste, Worcestershire, and remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
  • While the onions sauté, peel and dice the carrots and parsnips. Scrub the potatoes and cut into a rough dice. Set aside.
  • Increase the pan heat to medium high and add the wine or beer (stand back, as it will sputter). Cook, letting the wine reduce and scraping up all of the brown bits from the pan. Continue to scrape and stir until the liquid is slightly reduced and thickened, 2 to 3 minutes.
  • Transfer the sautéed vegetables and any sauce from the pan to a 6-quart or larger slow cooker. Add the beef, carrots, parsnips, potatoes, bay leaf, thyme, and 3 cups beef broth. Stir to roughly combine. Cover and cook on low for 6 1/2 to 8 hours or high for 3 1/2 to 4 1/2 hours, until the beef is cooked through and fall-apart tender and your kitchen smells so cozy you might not ever leave. Remove the bay leaf and thyme stems and stir in the peas. If you’d like the stew thinner, add additional broth until it reaches your desired consistency. Taste and add additional salt or pepper as desired. Serve hot, sprinkled with fresh parsley.


  • TO STORE: Place cooked and cooled stew in an airtight storage container in the refrigerator for up to 3 days.
  • TO REHEAT: Gently reheat leftovers in a Dutch oven or similar large pot on the stovetop over medium-low heat, adding splashes of broth as needed as needed. You can also rewarm this stew in a microwave-safe bowl in the microwave until hot.
  • TO FREEZE: Store cooked and cooled leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.


Serving: 1(of 8), about 1 3/4 cupsCalories: 321kcalCarbohydrates: 24gProtein: 30gFat: 10gSaturated Fat: 2gCholesterol: 81mgFiber: 4gSugar: 4g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Hello!  I’ve just finished putting it in the slow cooker and it smells great. I do think the 10 minutes of prep listed was a little off as it took me over an hour to get it all ready and in the slow cooker. 

    1. Hi Brenda! I’m sorry for the confusion! I meant about 10 minutes to chop the veggies. The browning part I had factored in with the cook time. I’m trying to find a way to make that easier to understand on future recipes, so I appreciate the feedback. I hope the stew is worth it and you enjoy it very much!

    2. Absolutely agree – took me an hour as well.  I think any time that you spend standing by the stove is prep time when you’re working with a slow cooker recipe.  :-)

          1. Thank you for taking the time to share this kind comment, Sandy! I’m so happy to hear that this recipe was a hit!

  2. I don’t see peas mentioned on the ingredients list, but you call them out at the end of the directions. What quantity do you recommend? Thanks!

    1. Hi Ali, thank you so much for pointing that out! It should be 1 1/2 cups, and I updated the recipe as well. Thank you again for catching that. I hope you enjoy the stew!

  3. I love my stew with dumplings or biscuits. I’ll continue browsing your site, but is there anything you can recommend off the top of your head? Thanks!

    1. Hi Tina, a few other cozy recipes include this Slow Cooker Beef Stroganoff, Fiesta Chicken, and Healthy Turkey Chili!

  4. I made this over the weekend and followed the recipe for the most part (skipped the bay leaf and parsnips, added mushrooms to the red wine vegetables, and completely spaced on adding the peas). I was skeptical about the amount of prep beforehand (I’m used to just throwing ingredients into the crockpot and letting it do its thing, but all of the steps paid off in flavor). The stew turned out AMAZING. I have leftovers and am so excited to get more of this scrumptious meal. I made it four people and everyone loved it—there was definitely enough for seconds and extra after that. I served this over seasoned rice. Definitely keeping this recipe, thank you for sharing!5 stars

  5. I’m trying this recipe for the first time. And so far so good although I did need a bigger crock pot mine was only 4 quarts so for the recipe you definitely need a 6 quart crock pot. one thing I like to do to my beef stew is to add two cans of condensed cream of mushroom soup with no milk just the condensed version and it makes it really creamy.

    1. Hi Lesley, I don’t have experience using a gluten-free sub, but I’ve seen arrowroot powder and sweet rice flour used. It might be worth it to do an online search and see what seems to work best for others!

  6. Planning ahead for big family dinner in a couple weeks, so wondered if I could prep a double batch od meat, the browning anyway, then freeze for now. Opinion? FYI, I made you crock pot chicken wing meatballs last weekend and my whole family has told EVERYONE THEY KNOW ABOUT THEM! 
    So enjoy your blog!

    1. Hi Chris, I haven’t tried freezing part of the prep like that, so I can’t say for certain, but I’m guessing it would work. I’d love to hear how it goes if you give it a try. (And I’m so glad you enjoyed the meatballs too!)

  7. Just get to it, we don’t need three years of stories for a recipe and reading about you convincing yourself in how good it is.

    1. Hi James! This is a personal blog, so story telling is a big piece of it (and the recipes are all free, so I don’t ask for anything from you in exchange). You are welcome to scroll right to them without reading. Or if you want, you can always use a true recipe site like if you don’t want any stories at all.

  8. I’m a college student and your recipes never fail to be easy, affordable, and delicious. Thanks for another wonderful recipe :)5 stars

  9. This was DELICIOUS and I even forgot to add the peas at the end and the soup was gone before I remembered! Hungry kids post chilly field hockey game. I will make again on Saturday (double batch for sure)with the peas!!! I’m so glad I found your site, finding all sorts of yummy things to make. Thank you!5 stars

  10. Prepped veggies and cut up chuck roast tonight. Starting the stew in the morning. Can’t find the red potatoes I bought for this. Have to use russet. Hope they will work! ?

  11. Erin! It’s cooking right now! The broth is really bitter! What did I do?!  And, how do I fix it! Followed recipe exactly! 

    1. Hi Erin, it’s hard to know without being there in the kitchen with you, but it sounds like the garlic or onion (or something else) may have burned. I hope it still turned out okay in the end!

  12. Tried this for first time tonight. We LOVED it. I used ARROWROOT powder and it worked just fine. I chose to leave out bay leaf and parsnips. I used Cabernet Sauvignon by DeLoach that the man at the store suggested. I cut up all the veggies last night. I agree browning of meat is extra prep, however, it is worthwhile time spent. So flavorful!.
    I served cornbread with it. We are pleasantly stuffed. I will make it again for sure!
    It was nice to have something different and have some for later. We are in Florida so we pretend it is cold!

    Thank you for sharing .5 stars

  13. Delicious……I followed your recipe and added a few short ribs.  It is the best beef stew I have ever made!  Thank you…..5 stars

  14. Made this a couple of weeks ago. I burnt the hell out of my enameled CI Dutch oven. 30 minutes of scraping and scrubbing to get it clean! Ugh. I’m sure it was because of my sub par stove!  Burnt stuff made my stew really bitter! Contacted a friend who cooks. She helped me fix that with sugar and my leftover morning coffee! Yes! Coffee!  I would not call this a stew, more of a vegetable beef soup. But, it was so good, once I fixed it!!!! I ordered and induction burner afterwards and going to try it again tomorrow! I made French onion soup tonight! No burning!!!! Hoping it will be better this time! Still, it’s a great recipe! This is what I was looking for!!!! 5 stars

      1. Made this again yesterday using my new toy! The induction burner made all the difference in the world!!!! Got the brown bits! No burned bits or messy clean up! Red wine helped me deglaze with no problems!  This time, it turned out fabulous!!!! This is now my go to beef stew/vegetable beef soup! Thanks again for recipe,  Erin!!!! 5 stars

  15. I’m a cooking rookie, it definitely doesn’t come easy for me and I did struggle a bit with the instructions (I missed out on a couple steps and did without a couple ingredients that I couldn’t find at the store.) it also took me a good hour before I got to actually putting food in the crock pot.  this was the first stew I’ve ever made (or anything in a crock pot aside from a pot roast.) but the result was still absolutely delicious, so I’ll definitely try it again. I’ll make a few changes, biggest thing is there were no leftovers! That’s my own fault, next time I’ll know to fill up any extra space in the pot with potatoes and carrots probably. Even with my inexperience and mistakes, this was arguably the most delicious meal I’ve ever made. 5 stars

    1. Brad, I’m thrilled to hear this was a success for you! Thank you so much for giving it a try and taking the time to leave this review too.

  16. Just fixed this today and the flavor was wonderful.  Browning the meat first made all the difference.  It took a little longer than the normal dump and cook crock pot recipe, but so well worth it to get that rich flavor.  5 stars

      1. Just made this delicious stew. It was pretty work-intensive. I had more meat than called for, so increased the ingredients by 1/4. Took 2 hours to prep all the veggies (which I wanted to do all in advance). Browning the meat was laborious, but in the end, the flavor was worth it.
        I had to make it a low sodium version for a guest who has cardiac issues. Cut salt to 1/3 tsp, used low sodium organic chicken broth ( Costco did not have beef) , and followed the recipe exactly. Upping the quantities of ingredients proprtionately, I think it will serve 10. Total sodium is 1,325 mg for 10 servings, or 132 mg per serving, which is excellent.
        I did skip the potatoes as I have had a request for mashed potatoes to go aong with it.
        The flavors are wonderfully intense, the gravy is excellent…not too thick. All in spite of having to compromise on the broth & salt.
        Will have to wait awhile to do this again and recruit my sous-chef (who is busy building an elaborate shed) to do some chopping.
        Thank you for sharing this drlicious stew recipe!!
        All the best for 2020!
        Laurie5 stars

  17. Can I just leave it in the Dutch oven for the day instead of crock pot? How long do you think if I did that?

    1. Hi Marie, yes, you could make the recipe in a Dutch oven instead. I’d guess timing would be closer to the cook time on HIGH, about 3 1/2 hours. I’d check in more frequently if you’re doing it on the stovetop.

  18. I’m not the first to say it but THE PREP IS WORTH IT! Yum – such a cozy dinner served over egg noodles! (And so happy to be able to ditch the seasoning packet that I used to use when making stew. The real deal is so much better!)5 stars

  19. Prepared this on this rainy California day subbing rutabaga for potato due to my starch limitations, and Guinness stout instead of red wine. I also added an extra tbsp of tomato paste. The best beef stew recipe I’ve found yet! Since I had some Choice stew meat available I used it, but think due to the chewiness I’ll go with flank steak next time and will also try red wine. I prefer to brown using a good quality stainless steel pan, and as with most of these recipes, browning is a key to rich flavor. It did not turn out particularly thick for me but that’s fine, the flavor is so enticing! Thanks for sharing and I appreciate your writing style! Happy Hols!5 stars

  20. Have made this once before without parsnips since I’ve never tried them before and it was amazing. This being the first day of the new year, I’m trying the parsnips so we can have something new for 2019. Thank you so much for a wonderful recipe.5 stars

  21. Hi! I made this tonight, but on the stovetop. I had some beef that needed to be cooked by today. It was just little pieces of chopped beef meant for stir fry. But it also meant i had to do zero cutting, so WIN!
    I couldnt flour the meat beforehand because the meat was already really small. I was worried it would pick up too much flour. So i used wondra after i deglazed the pan. I also added a splash of red wine vinegar to the broth. Heard somewhere that it can add more depth of flavor when youre using beef broth instead of wine.
    Brough to a boil, then simmered everything for about 30-40 minutes. Just the amount of time to make cornbread to go with it.
    My mom thought there was too much thyme. But whatever, because she practically inhaled it, along with my kiddo. LOL Might not have had the depth of flavor you get with larger pieces of beef in the crock pot, but it was still awesome.5 stars

  22. This by far the very BEST beef stew I have every made.  Absolutely delish! 

    One note, my instructions did not include taking the sautéd veggies out of the pan BEFORE adding the wine to scrape up the final bits on the bottom.   This colored the onions and celery a lovely shade of burgundy, and figuring it goes into the pot anyway, it was not a too big of probem but they may not have been so absorbent if they had been removed prior.  Anyway…. 


  23. Hello, followed the receipt and just put it in the slow cooker. The juice seems thin , will it thicken more? What can I add for a thicker sauce??

    1. Joe, if you read through the post, you’ll see a note about how to thicken it by adding a cornstarch slurry. We find it plenty thick as is though! I hope you love it!

        1. Hi Megan, I think mushrooms would be a delicious addition! I would saute them at the same time as the minced garlic. I hope you enjoy it!

  24. Hi — this looks delicious, but would it be possible to do all the prep the night before, leave it in the fridge overnight, then in the morning start it in the slow cooker?

    1. Hi Sarah, I have not tried doing that, but partially cooking meat and then putting it back in the fridge is discouraged from a food safety standpoint. I hope you love the recipe if you do give it a try!

  25. Hi Erin! I plan on making this tomorrow – can I substitute cornstarch for the flour? I cannot have gluten and typically when I sub gf flour for dredging purposes, it does not act as it should. Thanks!

  26. This recipe did not work for me. I followed the instructions to the letter. the only substitution I made was the use of little red potatoes. The meat never really got tender in the crock pot. The dish was horribly greasy. so much so that I had to hold off eating it, refrigerate it overnight and then remove the layer of fat on the top. I didn’t not use all the beef broth, if I had it would have been really liquidy. Having said all that the flavor was spot on, but I would not use this recipe again.

    1. Hi Joanne, I’m sorry to hear you didn’t enjoy the stew. It sounds like perhaps the meat wasn’t cooked long enough if it wasn’t tender, and trimming more of the fat and gristle off of the meat prior to cooking may have helped it be less greasy. I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish you would have loved this!

  27. Made this last night for the neighborhood Wine Club!  Made two batches at the same time in two crock pots!  Turned out so well!  5 stars

      1. Just wanted to make sure my review recorded 5 stars?  I think I wrote one review without filling in the stars??5 stars

  28. So happy I found this recipe online!!  Absolutely delicious!   Throwing away all my other crockpot beef stew recipes!   I am used to putting all ingredients in the crockpot and leaving it for the day but the extra prep especially browning the meat really made a difference!    Thank you for sharing!  5 stars

    1. Diane, thanks for taking the time to share this awesome review! I’m so glad to hear you enjoyed this.

  29. It turned out so good.  Definitely worth the extra steps. I am keeping this as a staple in my recipe book, Thanks such Erin. 5 stars

  30. I made this stew yesterday, and it was amazing!! I did all the prep work (chopping, browning the meat, sauteing the veggies) the night before and put it in the fridge until the morning. Then I just threw everything into the crock pot to cook while I was at work, and the result was perfection!!! It’s worth the extra work in the beginning. Will definitely be making again!5 stars

    1. I’m so happy to hear that you enjoyed this recipe, Jessie! Thank you for taking the time to share this kind review!

  31. I love all the recipes on your site!

    I was wondering if I could make this in the instant pot and cook it faster using the pressure cooker setting? If so how much time do you recommend I pressure cook for?
    Thank you!

    1. Thank you for your kind words, Roma! I actually have an Instant Pot Beef Stew recipe on my site that you can reference. I hope that helps!

  32. This is THE most flavorful beef stew I’ve made. I love the thickness of it. Easy to follow directions. Family devoured it! 5 stars

  33. This is THE BEST RECIPE. As others report, the prep is quite time consuming, but extremely worth it. My husband practically went nuts over this, and I can’t wait to eat it for the next few days leading up to Thanksgiving! a few things I did:
    I used Pinot noir instead of cab because that’s what I had. It worked fine!
    I added a drained can of corn at the end cause it was a little soupy, so I wanted more veggies. Didn’t regret.
    I also added some Umami & Co seasoning from Trader Joe’s which I think definitely added to the delicious, rich flavor. 
    I did add a bit more salt as it was cooking. 
    I served with French baguette rolls ?

    I cannot wait to make this again Erin! Thank you so much for always providing fool-proof recipes. 5 stars

    1. YAY! Thank you for taking the time to share this kind review, Rachael! I’m so happy to hear that this recipe was a hit!

  34. Okay. This is DELICIOUS! That’s the good news, but the searing of the meat was a tricky for me. But I don’t have a proper dutch oven, so that could be a factor. I would definitely recommending making it and you decide whether it’s worth the trouble. We’ve eaten it two nights in a row! :o)5 stars

    1. I’m so happy to hear that this recipe was a hit, Adrienne! Thank you for taking the time to share this kind review!

  35. Delicious! I forgot to add the peas and skipped the flour. I just cut the broth a small amount. It wasn’t thick but I was fine with that. It took me longer to make as well. My suggestion is to prep everything in advance of making it. I’ll do that next time. Anyway, it came out great! Thanks for the recipe!5 stars

    1. Hi Kourtney! Sodium content can vary so much based on the brands of ingredients used. I recommend using an online calculator like MyFitnessPal, which you can customize based on the ingredients you have to get a more accurate number. I hope this helps!

  36. Why did you omit the sodium content per serving? I searched for low sodium recipes and this came up. I was disappointed to see you listed other nutritional information and omitted the sodium.

    1. Lori, I’ve had so many issues with calcing sodium accurately, in part because sodium varies greatly depending upon different products that each person selections, how much you season the recipe afterwards, etc, that ultimately I didn’t feel comfortable providing sodium. The nutritional info I do provide is as a courtesy. If you’d like to calc it yourself, you definitely can! There are free tools available, such as I’m sorry I can’t give you the answer you were hoping for, but I do hope that helps.

  37. I made this on a chilly winter day and it was soooooo yummy. The only thing I did was put half red potatoes and added sweet potatoes and I added a bit of balsalmic vinegar when deglazing the pan ans another little bit in the slow cooker. So comforting! Thanks for the recipe.5 stars

  38. I made this beef stew today. It was pretty quick and easy getting it ready for the crock pot, and the house is going to smell awesome for days. This is a delicious recipe, so full of goodness. I did not deviate from the recipe this first time. The red wine and tomatoes make an amazing base, and the stew is so scrumptious, totally comfort food with lots of nutrition. Thanks, Erin, I’ll keep working my way through your yummy recipes!!5 stars

  39. I have made this twice now, and each time it came out really, really good. Leftovers for days. I usually stretch it and serve with brown rice. This will be a staple recipe I keep coming back to.5 stars

  40. This came out absolutely delicious! Well worth all of the prep work- so flavorful on this rainy day! 5 stars

  41. This was the absolute best beef stew I have ever made! It was as good if not better than any beef stew that I have had  in a fine dining restaurant! I just love all Well Plated recipes…Erin is awesome!!!!!5 stars

  42. I made this stew for the first time last night. It is delicious!!!! By far the best stew I have ever made. The only change I would make (and its just a personal preference) is the next time I will cut back on the Thyme….just me!! Definitely will be my new stew recipe.5 stars

    1. Anna, I’ve found that the recipe calculations for sodium with the program I’m restricted to using to calc nutritional info for my recipes to be all over the map and that sodium can vary wildly depending upon the exact brands you use. For this reason, I don’t list it in the recipe card. If you like, you can calc it for free with a service like

  43. This looks amazing! I’m planning to do this tomorrow but I need to make a very large batch. Erin- is there an approach to do this in a roaster? Or in a very large heavy oven pan?

    Would love to do all the preparation and allow to cook throughout the day in the oven but uncertain of temperature, etc.

    1. Hi Beth! I’ve only tested the recipe as written, so it would be a complete experiment. If you decide to play around with it, I’d love to hear how it goes!

      1. Hi Erin! It worked beautifully! I made your recipe x 8 as instructed and placed all ingredients in a roaster at 200 degrees for approximately 7 hours! Absolutely delicious and a huge hit with homemade bread and jello! Was a hit the next day as well!!

        Will definitely try some of your other recipes! Thank you! :) Beth5 stars

  44. I’ve probably made every “5 star” beef stew recipe out there (I don’t mess around with 4.9 star recipes), but this one was so much better than any others I have tried. I came across it maybe a year ago and have made it now more times than I can count. You will put more effort in on the front end, but the result will be an amazing meal you could feel confident enough to serve to your mother in law. If you want to serve a meal worth raving about, this is it. On a chilly day, there is probably nothing better than this stew.5 stars

  45. Erin, this was the best beef stew I have EVER made, my family loved it! Definitely will be making this one again…and again!5 stars

  46. I am making this today! Question – can I use the insert from my All-Clad slow cooker to brown the meat and also the onions/celery? I know it can be used on a stovetop, but I’m wondering if the recipe will turn out the same? I don’t have a “dutch oven”.

    1. Hi Tracy! I haven’t tried this myself, but I think you could experiment with it. If you decide to try it, I’d love to hear how it goes!

  47. Do you think you could substitute pork for the beef in this recipe? We don’t eat beef but I’m struggling to find good pork stew recipes!

    1. Hi Rachel! I haven’t tried this myself, so it would be a complete experiment. If you decide to try it, I’d love to hear how it goes!

  48. This was delicious! I had some random root vegetable (pink parsnip? Long, skinny turnip? Exotic radish?-not sure) that I threw in for the parsnip and it still worked! All three of my (sometimes picky) boys agree. Thanks!!5 stars

  49. This was one of my first stews I’ve ever made and it turned out so delicious!! Will definitely keep this one on rotation.5 stars

  50. Rather than transferring everything to the crockpot, can this just stay in the Dutch oven on the stove on low for the same amount of time?

    1. Hi Kristen! While I haven’t tried this recipe on the stovetop myself, other readers have reported success with it. If you decide to experiment with it, I’d love to hear how it goes!

  51. Delicious! But the prep time listed (10 minutes) is insanely off.

    The prep cook time that you enumerate in the recipe instructions alone (e.g. browning beef: 4-5 min x 2 sides x 2-3 small batches; cooking celery and onion: 7 min; reducing wine 2-3 min; etc.) far exceeds 10 minutes total. And for each cooking step, you have another simultaneous prep step going on which is feasible for experienced cooks in some instances, but less so in others just because of the timing/oversight needed for the thing cooking.

    The true hands-on time here is closer to 45-60 minutes for an experienced cook.4 stars

  52. This recipe was delicious! I added a bit more broth and whole mushrooms to the recipe (I like it thinner!).

    The four stars is really about the prep time noted. It’s…. way longer than 10 minutes.4 stars

  53. HI there, this recipe looks amazing and I am excited to try it this weekend. I do have two questions. I accidentally bought Top Round Roast instead of Chuck Roast, will the results be OK?
    Can I brown the meat in a regular frying pan on the stove top? I don’t have a Dutch oven?
    Thanks for the help!

    1. Hi LJ! I haven’t tried the recipe with top round roast, but you could experiment with it. You can use a similar, heavy-bottomed, sturdy pot instead of the Dutch oven. I hope you enjoy the recipe!

  54. Made this crockpot beef stew yesterday….loved it and my husband gave it a 10.
    Might have something to do with the wine in it….excellent.5 stars

  55. i love this recipe! however my slow cookwr broke and got an insta pot for my birthday. how long you think to cook in an instapot?5 stars

    1. Hi Katrina! I actually have an Instant Pot Beef Stew recipe on my site that I’d recommend you try. I hope this helps!

  56. I made this for last night’s supper. It was delicious! My husband said that it was the best stew that he ever had. I have to agree! We are looking forward to the leftovers tonight! This is definitely a keeper recipe!!!5 stars

  57. Absolutely amazing! Thank you so much for the tip about getting a chuck roast and cutting it myself. So much better! Best stew I’ve ever made. Love your recipes!5 stars

    1. Hi Evangeline! I’d recommend preparing the recipe fully first, then rewarming leftovers in the crockpot before serving. I hope this helps!

    1. Hi Diane! While I’ve never tried it myself, another reader has reported success with it. I hope you enjoy the recipe!

  58. Erin, I just recently found your site, so I am looking at old posts. I’ve never followed a blog before so maybe there is some way to sort comments by date? Despite the fact that I hardly cook anymore, I do love reading recipes. (whenever I got a new cookbook I would read it cover to cover even though I would never cook most of it) Anyway, as I read this beef stew recipe, my first thought was, “if I do so much prep in the dutch oven, why couldn’t I just leave it in the pot and stick it in a very slow oven?” I do see others who wondered about leaving it on the burner but I couldn’t read through all the comments, so this question might already have been raised and answered. The slow cooker might be more energy efficient but if we’re reducing clean-up time, the duch oven is already dirty. And as far as adding dumplings, I think they could be added with no problem in either the dutch oven or the slow cooker. (I also love dumplings with soups and stews) Even though I live alone, sometimes I crave a home-cooked beef stew and I don’t have a go-to recipe for stew. Beef has always been expensive so I tended to do stir-frys if I bought beef.

    1. Hi Jackie! Yes, you could make the recipe in a Dutch oven instead. I’d guess timing would be closer to the cook time on HIGH, about 3 1/2 hours. I’d check in more frequently if you’re doing it on the stovetop. I hope you enjoy it!

  59. This is the best beef stew I have ever had! The blend of ingredients and excellent, detailed directions, resulted in the most heavenly stew. Thank you!

  60. Don’t try to whip this up in the last 30 minutes you have before you walk out the door in the morning. Not going to happen. That being said, if you have time to put into the prep work, you simply won’t find a better beef stew recipe. I believe there are perfectly fine dishes: it is technically what you ordered, had all the components, got the job done and was maybe even good, but nothing to write home about. I also believe that there are dishes that leave you with a smile in your heart because you know the person who prepared your dish had your experience in mind and was truly inspired to provide an experience that “wows”. This is a dish that delivers the wows via layer after layer of flavor. It is a simple recipe, nothing difficult about it, but it will take some time. I think of the time as the love I put into the dish. You could feel confident serving this to company (truly mother in law worthy). If you want to seem like the hostess with the mostest, you could make this a day ahead *but don’t add the frozen peas until the day you reheat it to serve so they don’t get mushy and canned-like. I’ve made dozens of beef stew recipes, but the first time I made this one I knew there was no turning back, no un-tasting the magic! I’ve now made this recipe dozens of times and it’s always to rave reviews and requests for the recipe. I deglaze after each batch of beef I brown and I toast a little roux and add it with the peas at the end because of my husband’s preference for thick stew. Thank you, Erin, we’ll done!5 stars

  61. I love comfort food, and this stew is perfect. Everyone enjoyed seconds. The flavour is delicious. Followed the recipe to the letter and it did not disappoint. With the weather turning cooler now, this will go into our rotation.