Crockpot Beef Stew with Herbs

Crockpot Beef Stew with Herbs is a timeless, hands-off comfort classic—fork-tender beef, root vegetables, and a fragrant bouquet of herbs simmered low and slow until the broth is rich and silky. This version focuses on bright, savory herb notes (rosemary, thyme, parsley) and simple techniques—browning the beef for depth, layering vegetables for even cooking, and finishing with fresh herbs for brightness—so you get deep flavor with minimal fuss. It’s perfect for busy weeknights, meal prep, or serving a crowd.

Ingredients of Crockpot Beef Stew with Herbs (serves 6)

• 2 pounds beef chuck, cut into 1–1½ inch cubes
• 2 tbsp all-purpose flour
• Salt and freshly ground black pepper
• 2 tbsp olive oil (for browning)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth (low-sodium preferred)
• 1 cup red wine (optional — or use extra broth)
• 3 large carrots, cut into 1-inch pieces
• 3 medium potatoes (Yukon gold or russet), cubed
• 2 stalks celery, sliced
• 1 cup pearl onions or 1 small yellow onion, quartered
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 1 tsp dried rosemary (or 1½ tsp fresh, chopped)
• 1 tsp dried thyme (or 1½ tsp fresh, chopped)
• 2 tbsp fresh parsley, chopped (for finishing)
• 1–2 tbsp cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water), optional, to thicken

Equipment

• 6–8 quart slow cooker (or similar)
• Large skillet for browning (highly recommended for flavor)

Method

1. Pat the beef dry, season with salt and pepper, then toss with flour until lightly coated. Heat olive oil in a large skillet over medium-high heat and brown beef in batches (about 2 minutes per side). Browning adds deep savory flavor—don’t skip it if you can. Transfer browned beef to the crockpot.
2. In the same skillet, sauté the chopped onion for 2–3 minutes until translucent; add garlic and cook 30 seconds until fragrant. Deglaze the pan with red wine (if using) or a splash of beef broth, scraping up browned bits, then pour into the crockpot.
3. Add carrots, potatoes, celery, pearl/quartered onions, tomato paste, Worcestershire sauce, bay leaves, rosemary, and thyme to the crockpot. Pour in the remaining beef broth so ingredients are mostly covered. Stir to combine.
4. Cook on LOW for 8–10 hours or on HIGH for 4–6 hours, until beef is fork-tender and vegetables are cooked through. Timing varies by slow cooker; check at the shorter end and adjust.
5. If the stew needs thickening, remove 1 cup of the hot liquid, whisk in the cornstarch slurry until smooth, then stir back into the crockpot and cook on HIGH for 15–20 minutes until thickened. Taste and adjust salt and pepper. Remove bay leaves.
6. Stir in chopped fresh parsley and a tiny squeeze of lemon (optional) just before serving to brighten flavors.

Herb tips and flavor notes

• Use fresh herbs when possible for final finishing—fresh parsley, thyme, or rosemary add lift. Dried herbs are excellent during the long cook.
• Bay leaves lend background depth; remove them before serving.
• For a heartier, earthier profile, add a small parsnip or a handful of mushrooms. For sweetness, roasted butternut squash or golden beets make a nice twist.
• If you prefer a wine-forward stew, increase the red wine to 1½ cups and reduce broth accordingly; simmer in the skillet briefly before adding to the crockpot to mellow the alcohol.

Variations

• Slow Cooker Italian-style: add 1 tsp dried oregano, a splash of tomato paste, and finish with fresh basil and grated Parmesan (inspired by savory techniques found in Italian beef stews).
• Gluten-free: dust beef with cornstarch or gluten-free flour instead of regular flour.
• Low-carb: omit potatoes and add extra mushrooms and turnips or serve over cauliflower mash.
• Make it richer: fold in 1–2 tablespoons of butter or a tablespoon of cream at the end.

Make-ahead & storage

• You can prep the stew (brown beef and chop vegetables) a day ahead—store components separately in the fridge and assemble in the morning.
• Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat; add a splash of broth if it’s thickened too much.
• Freeze in portions (omit potato if you prefer better freeze/thaw texture) for up to 3 months; thaw overnight in the fridge before reheating.

Serving suggestions

• Serve with crusty bread or over buttery mashed potatoes or egg noodles. For lighter fare, pair with a green salad or roasted Brussels sprouts.
• For a cozy pairing, serve alongside a bowl from your slow-cooker soup collection: check Megan Meals’ Crockpot Soup Recipes for inspiration: https://www.meganmeals.com/crockpot-soup-recipes/
• If you enjoy other cozy one-pot comfort dishes, see Creamy Chicken and Rice for a different but equally hearty dinner: https://www.meganmeals.com/creamy-chicken-and-rice-easy-one-pot-comfort-food/

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FAQs (sourced/adapted from slow-cooker best practices)

Q: Do I need to brown the beef before slow cooking?
A: Browning adds flavor by creating fond (browned bits) that deepen the stew’s taste. It’s recommended but optional for true dump-and-go convenience. Many popular slow-cooker beef stew recipes (and test-kitchen notes) recommend browning for best flavor see Allrecipes Slow Cooker Beef Stew guidance.

Q: How long should I cook beef stew in the crockpot?
A: Cook on LOW for about 8–10 hours or on HIGH for 4–6 hours. Times vary by slow cooker and cut of meat; check for fork-tender beef. Allrecipes’ tested recipes often suggest 8 hours on low as a reliable target: https://www.allrecipes.com/recipe/238891/best-of-all-slow-cooker-beef-stew/.

Q: My stew is too thin—how do I thicken it?
A: Mix 1 tbsp cornstarch with 1 tbsp cold water to make a slurry, stir into a cup of removed hot liquid until smooth, then return and cook on HIGH for 15–20 minutes until thickened. Alternately, whisk in a couple of mashed potatoes or simmer uncovered to reduce.

Q: Can I add frozen vegetables or meat?
A: It’s best to use thawed meat for even cooking and food safety. Frozen vegetables can be added, but they may release extra water and change the stew’s texture—add them later in the cooking time if possible.

Q: Can I adapt this for Instant Pot?
A: Yes. Brown meat on Sauté, build the stew, then pressure-cook for 35–45 minutes (depending on meat size) with a natural release. Add quick-cooking vegetables and thicken after depressurizing.