Go Back
–+ servings
Ultra close-up macro food photography of piping hot homemade classic crockpot beef stew with tender chuck roast and thick dark gravy on silver spoon

Classic Crockpot Beef Stew (Melt-in-Your-Mouth Tender Beef & Rich Gravy)

This old-fashioned slow cooker beef stew is packed with melt-in-your-mouth tender beef chuck roast, chunky potatoes, sweet carrots, and peas simmered in a deeply savory red wine and herb gravy. The ultimate set-it-and-forget-it autumn comfort dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 bowls
Course: Comfort Food, Dinner Ideas, Slow Cooker Dinners, Soups & Stews
Cuisine: American, Traditional
Calories: 480
Ingredients Method Nutrition

Ingredients
  

Beef & Searing Seasoning
  • 2.5 lbs beef chuck roast, cubed
  • 1/4 cup all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
Vegetables & Aromatics
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 lb baby red potatoes, halved
  • 4 large carrots, sliced
  • 3 stalks celery, sliced
  • 1 cup frozen sweet peas
Rich Savory Gravy Base
  • 3 cups beef bone broth
  • 1/2 cup dry red wine
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 1 tbsp fresh rosemary, minced
  • 1 tbsp fresh thyme leaves
  • 1 dried bay leaf
  • 2 tbsp cornstarch slurry

Method
 

Step-by-Step Cooking Instructions
  1. Season & Dredge Beef: Pat beef cubes dry with paper towels. In a large bowl, toss beef with flour, salt, and pepper until lightly coated on all sides.
  2. Sear for Deep Flavor: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, sear beef cubes for 2 to 3 minutes per side until richly browned. Transfer seared beef directly into the slow cooker.
  3. Deglaze the Pan: Pour red wine into the hot skillet, scraping up all browned fond stuck to the bottom. Simmer for 1 minute, then pour juices over beef in the slow cooker.
  4. Add Veggies & Savory Broth: Add chopped onions, garlic, potato halves, carrots, and celery on top of the beef. In a measuring jug, whisk beef bone broth, tomato paste, Worcestershire sauce, rosemary, thyme, and bay leaf. Pour broth mixture over beef and vegetables.
  5. Slow Cook to Perfection: Cover with lid and cook on LOW for 7 to 8 hours (or on HIGH for 4 to 5 hours) until beef is fork-tender and practically melts in your mouth.
  6. Thicken Gravy & Add Peas: Discard bay leaf. In the final 20 minutes of cooking, stir in cornstarch slurry and frozen sweet peas. Cover and cook on HIGH for 15 to 20 minutes until gravy turns glossy and thick.
  7. Garnish & Serve: Ladle steaming beef stew into deep bowls. Garnish with chopped fresh parsley and serve with warm crusty sourdough or buttered dinner rolls!

Nutrition

Serving: 1gCalories: 480kcalCarbohydrates: 34gProtein: 42gFat: 20gSaturated Fat: 7gCholesterol: 120mgSodium: 680mgPotassium: 950mgFiber: 5gSugar: 6gVitamin A: 8400IUVitamin C: 22mgCalcium: 70mgIron: 5.1mg

Tried this recipe?

Let us know how it was!