Every bite of this old-fashioned Crockpot Beef Stew recipe soothes me from the inside out. Tender beef and vegetables nestled into a rich, soulful gravy, this slow cooker beef stew will reward your patience with every bite.

bowl of comforting old fashioned beef stew slow cooker

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Calling all the warm fuzzies, cuddly blankets, and flannel!

It’s time for a warm squeeze in dinner form: crockpot beef stew.

Now that each day seems to be cooler than the last, I wanted to share a recipe for a warm-you-up (and lightened-up) slow cooker beef stew.

It’s, without a doubt, one of the best crockpot soups in my arsenal (this Crock Pot Beef and Vegetable Soup is another favorite).

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.

Alternative Cooking Methods

  • For a stovetop version of this soup, check out my classic Beef Stew, which is made in a Dutch oven.
  • To make this recipe in a pressure cooker, see Instant Pot Beef Stew.
bowl of beef stew with red wine made in a slow cooker

5 Star Review

“I made this today, and it was truly a 5-star meal. Everyone absolutely loved it, including my children who can be fussy.”

— Kelly —

Reasons to Love Crockpot Beef Stew

Here’s why you need this old fashioned slow cooker beef stew in your life:

  • Cooler nights are here! With every bite cozier than the last, this slow cooker stew recipe warms to your core (like this Beef Barley Soup).
  • A low and slow cook time makes this recipe the perfect make-ahead meal during a busy work week. You’ll come home to beef so fall-apart tender, you can cut it with a spoon.
  • FLAVOR OVERLOAD. With a rich red wine gravy and aromatic fresh herbs, everyone at your table will be begging for seconds.
  • Loaded with both veggies and hearty protein, beef stew in the slow cooker is a healthy, filling, and satisfying all-in-one meal (although I always recommend serving it with this Rosemary Olive Oil Bread for soaking up extra gravy).

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

crock pot full of healthy beef stew with potatoes and carrots

How to Make Crockpot Beef Stew

This best-ever slow cooker beef stew tastes like pure comfort in a bowl.

Have it at the ready for the cool evenings ahead.

The Ingredients

  • Chuck Roast. Boneless chuck roast is perfect for this recipe. It’s a more marbled cut (marbling = flavor) that becomes tender throughout the low and slow cooking. (This Italian Beef is another delicious chuck roast recipe.) You also could use a top or bottom round roast.

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 beef 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, fork-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) each have different cooking times: each uses a different type of beef.
  • Rather than purchasing precut stew meat, 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.
  • Red Wine or Beer. Slow cooker beef stew with red wine has so much depth of flavor! Beef stew with beer is also hard to beat. Try Cabernet Sauvignon for wine or a stout or porter for beer.

Substitution Tip

If you prefer to not use alcohol, you can simply add additional beef broth.

  • Vegetables. The more, the merrier! I used onion, celery, carrots, parsnip, and peas for an array of flavors, textures, and nutritional benefits.

Market Swap

Feel free to add or swap in other fresh, frozen, or seasonal produce of your choice.

  • Crockpot Beef Stew with Mushrooms. This is perhaps the most popular suggestion among readers and similar to Beef Bourguinon! Add a cup of button, white, or cremini mushrooms while sautéing the other veggies.
  • Slow Cooker Beef with Frozen Vegetables. For ease, you can swap part of the vegetables (including the carrots and parsnips) for a bag of frozen mixed veggies. No need to sauté the frozen veggies; simply stir them into the slow cooker towards the end of the stew’s cooking time.
  • Potatoes. The starch in the potatoes helps thicken the stew and adds some extra bulk to make every bowl filling and satisfying. For the thickest stew, a starchy potato like russet is the best, but if you’d like the potatoes to keep more of their texture (russets tend to break down), choose a waxy potato like red potatoes or Yukon golds.

Substitution Tip

You can omit the potatoes if you want to make your slow cooker beef stew without potatoes. You may also swap them for a side of steamed rice, quinoa, or cooked noodles.

You also could play around with adding the dumplings from these Crockpot Chicken and Dumplings to make this into a crockpot beef stew and dumpling recipe.

  • Tomato Paste. An easy way to build concentrated flavor (as in my favorite Braised Short Ribs).
  • Worcestershire Sauce. A tangy, savory addition to your beef stew and another flavor building block. If in a pinch, substitute with balsamic vinegar.
  • Beef Broth. To provide moisture and help the meat tenderize. I recommend low sodium so that your beef stew does not become overly salty.
  • Flour. To help the meat brown and caramelize. It also helps the gravy thicken as well. No need to use cornstarch here.

Dietary Note

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 in the FAQs below to thicken beef stew.

  • Thyme. Thyme is my absolute favorite herb in beef stew. It’s the ideal match with the root vegetables, and its earthy, savory flavor is a hallmark of comfort food (like in Shepherd’s Pie).
  • Salt and Pepper. Don’t be skimpy. These give the beef and vegetables outstanding flavor.

The Directions

beef for slow cooker beef stew
  1. Cut your chuck roast, and place it in a large bowl. Sprinkle with spices and flour, tossing to coat.
browning meat for beef stew
  1. In a large skillet or Dutch oven, brown the meat in batches on the stove-top. When dark and golden all over, remove to a plate.


Browning the meat for this beef stew does take a bit of time, but it is worth every second.

  • Just like when making pot roast or Braised Short Ribs the deep browning and caramelizing of the beef give it a dark, golden, irresistible crust that enriches the gravy and makes this one of the best slow cooker beef stew recipes ever.
adding tomato paste to beef stew
  1. Sauté the vegetables, then add the tomato paste and spices.
crockpot beef stew with red wine
  1. Deglaze with the red wine and let reduce.
assembling crockpot beef stew with herbs
  1. Transfer everything to your slow cooker.
adding broth to healthy crockpot beef stew
  1. Pour in the beef broth and stir to combine.
vegetables and beef in crockpot for slow cooker beef stew
  1. Slow cook beef stew 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.
adding frozen peas to crockpot beef stew
  1. Stir in the peas (or other frozen vegetables if using), cook until tender. ENJOY!

Storage Tips

  • To Store. Place cooked and cooled stew in an airtight container in the refrigerator for up to 3 days.
  • To Reheat. Gently reheat leftovers in a Dutch oven or similar large pot/skillet on the stovetop over medium-low heat, adding splashes of broth 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.

Meal Prep Tip

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. Snag some meal-prep containers so you can divvy up leftovers into preportioned amounts for an easy grab-and-go lunch.

easy Beef Stew recipe with gravy and vegetables in a bowl

Wine Pairing

Any full-bodied, dry Cabernet Sauvignon will pair nicely with its hearty, flavorful slow cooker beef stew. 

What to Serve with Crockpot Beef Stew

Recommended Tools to Make this Recipe

My Favorite Slow Cooker

This 6-quart programmable slow cooker has a locking lid for easy transport, and its ceramic insert is oven and microwave too.

The BEST Crock Pot Beef Stew ever in a bowl with a spoon

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

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!

Frequently Asked Questions

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

While raw meat is perfectly safe to put into the slow cooker, 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. 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 in the Crockpot?

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 zip-top 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 it with fresh water.

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. Keep in mind that the cooking time can vary depending on your slow cooker, so check early if your crockpot tends to run on the hotter side. Chuck roast is fairly forgiving thanks to its marbling, so if you go over on time, 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 Crockpot?

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 cornstarch slurry 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.

Can I Make a Vegetarian Beef Stew?

I’m not sure this stew would have quite the same oomph without the beef, so I’m not sure it would work without it. If you’re looking for a few comforting and hearty slow cooker soups that are vegetarian, try this Crockpot Lentil Soup, Red Lentil Curry, or Crockpot Butternut Squash Soup.

Healthy Crock Pot Beef Stew

4.97 from 58 votes
The BEST old-fashioned crockpot beef stew recipe ever with rich red wine gravy, tender potatoes, carrots, and other healthy ingredients.

Prep: 15 mins
Cook: 6 hrs
Total: 6 hrs 15 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 beef 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 of 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.
  • When the last batch of beef has been seared, transfer it to a plate and reduce the heat to medium.
  • Add the final tablespoon of olive oil to the pan. 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.
  • While the onions sauté, peel and dice the carrots and parsnips. Scrub the potatoes and cut into a rough dice. Set aside.
  • Stir in the tomato paste, Worcestershire, and remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
  • Increase the pan heat to medium-high heat 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, and thyme.
  • Slowly pour in 3 cups of 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.
  • 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, garnish 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. 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: 463kcalCarbohydrates: 27gProtein: 33gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 98mgPotassium: 1246mgFiber: 6gSugar: 7gVitamin A: 5414IUVitamin C: 26mgCalcium: 73mgIron: 4mg

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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 wellplated.com 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. 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

    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!

  2. 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!)

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

  4. 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

  5. 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! ?

  6. 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!

  7. 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

  8. 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

  9. 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.  :-)

  10. 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

  11. 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.

  12. 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

  13. 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.

  14. 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

  15. 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

  16. 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

  17. 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

  18. 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…. 


  19. 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!

  20. 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!

  21. 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!

  22. 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

  23. 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.

  24. 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

  25. 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!

  26. 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!

  27. 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

  28. 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!

  29. 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!

  30. 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

  31. 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

  32. 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

  33. 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

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

  35. 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

  36. 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

  37. 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

  38. 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

  39. 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

  40. 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!

  41. 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!

  42. 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

  43. 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

  44. 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!

  45. 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

  46. 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

  47. 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!

  48. 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

  49. 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?

    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!

  50. 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

  51. 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!

  52. 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!

  53. 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!5 stars

  54. 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

  55. 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.5 stars

  56. I made this today, and it was truly a 5 star meal. Everyone absolutely loved it, including my children who can be fussy. I can honestly say that every slow cooker recipe I have tried from Erin has been successful and added to my recipe box. Thanks again!5 stars

  57. If I could give this a 10 I would! This has been my go to stew for quite some time now and each time I feel like it’s better and better maybe it’s just because I’m used to making it but it’s always consistently very good, such rich flavors come out in this dish ❤️5 stars

  58. Made this crockpot beef stew for probably the 4th time and it is very tasty. My husband loves it.
    A bit of prep time but it is worth it. Enjoy your recipes Erin.5 stars

  59. I made this last night and and agree with the previous poster that the 15 minute prep time is a very big stretch. Also, what steps could be taken to thicken the sauce, preferably as it is placed in the crockpot? The flavor was outstanding, but it was way too thin for our taste. Thank you!5 stars

    1. Hi Sharon! So glad you enjoyed the recipe! Thank you for this kind review! The flour already exist in the recipe to help thicken it, so not sure what else could added. If you decide to experiment with something, let me know how it goes!

  60. Delicious and would make again but the prep time is so off! You have to wash and dice so many vegetables, and then the actual cook time is longer because you’re pre-sauteeing like everything before it goes into the slow cooker! Not an easy weeknight option but would definitely make again when I have time.5 stars