Can I use frozen vegetables in this beef stew?

While fresh vegetables provide the best texture, you can use frozen in a pinch. Add them during the last hour of cooking to prevent them from becoming too soft. Keep in mind that the overall liquid content may increase slightly, potentially resulting in a thinner stew.

My stew seems too watery. How can I thicken it?

If your stew is too thin after cooking, you have several options. The easiest is to remove the lid and cook on high for an additional 30 minutes to reduce the liquid. Alternatively, make a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water, stir it in, and cook for 15 more minutes with the lid off.

Can I make this beef stew in an Instant Pot instead?

Absolutely! Brown the meat using the sauté function, then add all ingredients and cook on high pressure for 35 minutes with a 10-minute natural release. This gives you the same tender results in a fraction of the time—perfect for those days when you didn't plan ahead.

Is this recipe suitable for meal prep and freezing?

This stew is meal-prep gold! It actually improves in flavor after a day in the refrigerator, and freezes exceptionally well for up to 3 months. For best results, cool completely before freezing, and thaw overnight in the refrigerator before reheating gently on the stovetop or microwave.

Crockpot Beef Stew Recipe

Description

This comforting Crockpot Beef Stew is the perfect hearty dish to warm up on a chilly evening. Made with tender beef, hearty vegetables, and flavorful seasonings all simmered together in a rich, savory broth, this recipe is an easy-to-make crowd-pleaser that your family will love!

Ingredients

Units Scale

Vegetables

2 lbs. red potatoes, diced
1 yellow onion, diced
3 carrots, sliced
4 stalks celery, sliced
4 cloves garlic, minced

Beef and Seasoning

1.5 lbs. beef stew meat
2 Tbsp all-purpose flour
1/4 tsp salt
1/4 tsp freshly cracked black pepper
2 Tbsp cooking oil

Broth and Flavorings

2 cups beef broth
2 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
1 Tbsp soy sauce
1.5 tsp brown sugar
1.5 tsp dried rosemary
1.5 tsp dried thyme

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Instructions

Prepare the Vegetables
Dice the onion and red potatoes into bite-sized pieces. Slice the carrots and celery into even pieces for uniform cooking. Mince the garlic finely. Place all the prepared vegetables into a four or five-quart slow cooker.
Season and Coat the Meat
Put the stew meat into a bowl and sprinkle the flour, salt, and freshly cracked black pepper over it. Toss the meat thoroughly until it’s evenly coated with the flour mixture.
Brown the Beef
Heat a large skillet over medium-high heat. Add the cooking oil and swirl to ensure the skillet is fully coated. Add the coated beef and cook without stirring until browned on one side. Stir the meat and allow it to brown on the other side before transferring it to the slow cooker.
Prepare the Broth
Lower the heat on the skillet to medium-low. Add beef broth, Dijon mustard, Worcestershire sauce, soy sauce, brown sugar, rosemary, and thyme to the skillet. Stir gently and cook until the browned bits at the bottom of the skillet dissolve, creating a deeply flavored broth.
Combine Ingredients
Pour the prepared broth over the meat and vegetables in the slow cooker. Give everything a good stir to combine and ensure the flavors mix well.
Slow Cook the Stew
Place the lid on the slow cooker. Cook on high for 4 hours or on low for 8 hours. Allow the meat and vegetables to cook until tender and full of flavor.
Finish the Stew
Once cooked, stir the stew well to slightly break down the potatoes, which will thicken the gravy. Taste and adjust the salt or any other seasonings as needed. Serve the stew hot and enjoy its hearty flavors!

Notes

For a thicker stew, mash some of the potatoes after cooking to create a creamier texture.
Browning the beef before adding it to the slow cooker enhances its flavor significantly, so don’t skip this step.
This stew pairs wonderfully with crusty bread or over mashed potatoes.
If you want to add more vegetables, consider peas or green beans during the last hour of cooking to avoid overcooking them.

Nutrition

Serving Size: 1 Serving
Calories: 320kcal
Sugar: 4g
Sodium: 780mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 3g
Protein: 25g
Cholesterol: 55mg