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Crock Pot Beef Stew is a hearty slow cooker dish loaded with chunks of beef, potatoes, carrots, onions and peas all in a delicious red wine beef broth.

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Crock Pot Beef Stew is a flavourful dish perfect for cold weather.

This slow cooker stew is a classic comfort food dish.

This beef stew recipe takes about fifteen minutes of prep time and seven to eight hours of slow cooking time.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this stew, I started by pouring some beef broth, red wine, tomato paste, Worcestershire sauce, garlic, thyme, oregano and a bay leaf into a Crock Pot.

I whisked the ingredients together well.

I cut a beef chuck roast into one inch cubes.

I seasoned the beef cubes with salt and pepper.

I heated some olive oil in a large skillet over medium-high heat.

Once the oil was hot I added the beef cubes to the skillet.

I stirred the beef around to make sure the pieces were seared on all sides.

Then I transferred the seared beef pieces to the Crock Pot.

I added some chopped carrots, potatoes and onions to the pot.

I stirred to combine all of the ingredients.

I placed the lid on the pot and left it to cook on LOW for seven hours.

In the last fifteen minutes of cooking time, I removed the bay leaf and added some frozen peas to the pot.

I stirred the peas into the stew.

I returned the lid to the pot and left it to finish cooking.

When the stew was done cooking, I stirred it well one last time.

Then the hearty beef stew was ready to serve.

I ladled my soup into bowls and garnished it with fresh parsley.

I like to serve my stew with some fresh, crusty bread.

If you are looking for a classic beef stew recipe, then you need to try this Crock Pot Beef Stew!

More Easy Crock Pot Beef Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make This Crock Pot Beef Stew:

• 2 cups beef broth
• 1 cup red wine (merlot or cab- use a good wine, not cooking wine)
• 3 tablespoons tomato paste
• 1 tablespoon worcestershire sauce
• 4 cloves garlic, pressed
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• 1 bay leaf
• 2-3 pounds chuck roast, cut into 1 inch pieces
• Salt and pepper to taste
• 2 tablespoons olive oil
• 4 medium carrots, peeled and cut into ½ inch thick slices
• 1 pound baby Yukon gold potatoes, quartered
• 1 onion, diced
• 1 cup frozen peas
• Fresh parsley, chopped, for serving (optional)

How to Make Crock Pot Beef Stew:

1. In a 6 quart slow cooker, whisk together beef broth, wine, tomato paste, worcestershire sauce, garlic, thyme, oregano, and bay leaf. Set aside.
2. Season the meat generously with salt and pepper.
3. In a heavy bottomed skillet, over medium-high heat, heat 2 tablespoons of olive oil, add the beef in a single layer. Sear the meat on all sides, about 3-5 minutes total. Don’t crowd the pan, work in batches if necessary. Transfer to the slow cooker.
4. Add the carrots, potatoes, and onions, stir to combine everything.
5. Cook on low for 7-8 hours.
6. 15 minutes before serving, remove the bay leaf, and add the frozen peas, and let cook for 15 minutes more.
7. Serve in bowls garnished with fresh parsley if desired.
8. Enjoy!

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