Crockpot Beef Stew blends tender beef, sweet carrots, and rich gravy. The twist? Gnocchi replaces potatoes, adding soft, silky potato dumplings. This makes the stew irresistibly delicious!
Pair this stew with some crusty bread or dinner rolls and a quick, light salad like this garden salad.
Crockpot Beef Stew
Growing up, my dad made beef stew all the time—everyone knew he made the best stew. Friends and neighbors often stayed for dinner when he was cooking. I loved it so much that I asked for it on my birthday (even though my birthday is in summer).
My dad always used potatoes, never gnocchi, but this recipe is based on his famous stew. He never followed a recipe—just added a bit of this and a touch of that. It took some phone calls and trying things out to get it just right.
I hope you enjoy this recipe as much as my family does!
What To Expect From This Recipe
Truly, this is the best beef stew I’ve ever had, but be aware that there is a good amount of effort involved to get it going.
The slow cooker ensures the actual cooking process is hands-off and delivers ridiculously tender meat and veggies, but before we can get to the cooking phase, there is some prep required. That prep includes searing the meat and then whipping together the gravy base, which is done in a separate pot. You’ll also need another pot to cook the gnocchi in.
Quick Tip
Just so expectations are set at the start, this is not a dump-it-and-forget-it, one-pot kind of meal. If you’re looking for that type of stew, try this Sweet Potato Stew — it’s very easy, one-pot (slow cooker), and super popular with rave reviews!
How To Make Crockpot Beef Stew
- Sear the Beef: Heat a skillet and brown the beef. This adds flavor and reduces grease.
- Make the Gravy Base: Use the same skillet to create the gravy, picking up the flavorful bits left from the beef.
- Add Ingredients: Put all the ingredients (except gnocchi) into the slow cooker.
- Cook the Stew: Cook on low for the best flavor and tenderness, or on high if you’re short on time.
- Cook the Gnocchi: Boil gnocchi for 2-3 minutes just before serving.
- Serve: Add gnocchi to each bowl of stew and serve with crusty bread.
The “Secret” Ingredients
A few ingredients make this stew especially flavorful.
- Beef Chuck Roast: For a juicy and tender stew, use beef chuck roast. Learn more about meat for stews here.
- Red Wine: Red wine adds extra flavor. Try pinot noir, merlot, or Sangiovese. If you don’t want to use wine, beef stock works well.
- Beef Stock: Stock is richer than broth because it’s made by simmering bones, vegetables, herbs, and spices. It gives the stew a deep flavor.
- Worcestershire Sauce: Adds a tangy, savory, sweet, and salty flavor.
- Thyme/Parsley: Fresh herbs add great flavor. Use dried if you don’t have fresh. Garnish with fresh thyme for extra taste.
- Gnocchi: More on this ingredient below!
Let’s Chat Gnocchi
Gnocchi gives this stew a special touch while keeping the potato taste. It’s an Italian pasta made from potatoes, soft, and fluffy, with a texture like dumplings or pasta.
Use one package of store-bought gnocchi. Its mild flavor soaks up the rich gravy in this Crockpot Beef Stew perfectly.
To decide what gnocchi to purchase, here is a list of the top sellers on Amazon and a list of taste tester’s favorites. My local grocery store doesn’t have a huge selection, but Gia Russa® Gnocchi is typically my go-to.
Quick Tip
Instead of mixing all the gnocchi into the stew, add a handful to each bowl. Gnocchi soaks up liquid and can become mushy or fall apart when stored with the stew.
Storage
Crockpot Beef Stew Storage
- Storing: Cool the stew completely, then cover and store in an airtight container for up to 3 days.
- Reheating: Heat gently on the stovetop over low heat, stirring often, or in the microwave. Add a bit of beef stock if the stew thickens.
- Freezing: Cool the stew completely, then store in freezer-safe containers with room for expansion. Freeze for up to 3 months. Thaw in the fridge and reheat on the stovetop, adding beef stock if needed.
Crockpot Beef Stew Serving Suggestions
The great thing about beef stew is that it’s a full meal all in one bowl. It’s got meat, plenty of veggies, and a rich gravy. So, if you’re going to serve something with beef stew, keep it simple! Below are a few recommendations.
- a good crusty loaf of warmed bread (Italian or sourdough), homemade rolls, or soup crackers
- some kind of simple green salad like an Italian salad or Caesar salad
- fruit salad such as this winter fruit salad
More Hearty Soup Recipes:
- Tomato Basil Soup with oven-roasted tomatoes
- White Bean Soup thick and hearty without any cream!
- Broccoli Cheddar Soup made on the stovetop
- Sausage and Tortellini Soup with Italian sausage
- Potato Soup with Cheddar cheese and bacon
Crockpot Beef Stew
Equipment
- 6 quart slow cooker
- Skillet or pot — cast iron preferred
Ingredients
- 3 tablespoons olive oil, separated
- 2 and 1/2 lbs. beef chuck roast, cut into 1-2 inch cubes (bite-sized pieces)
- Fine sea salt & pepper
- 1 yellow onion, diced (1-1/2 cups)
- 2 teaspoons minced garlic
- 3 tablespoons unsalted butter
- 1/4 cup white flour
- 1/2 cup red wine, 100% grape juice, or extra beef stock (Note 1)
- 2 cups beef stock Note 2
- 2 cups baby carrots, halved lengthwise
- 4 stalks celery, sliced (~1 and 3/4 cups)
- 1 can (14.5 oz.) fire-roasted diced tomatoes undrained
- 2 tablespoons tomato paste
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
- 1 teaspoon white sugar
- 1 package (16 oz.) gnocchi (miniature or regular-sized) Note 3
- Optional, for serving: fresh thyme or flat-leaf Italian parsley, crusty warmed bread
Instructions
- PREP: Cut the beef chuck roast into 1-2-inch cubes and set aside. Toss beef cubes with salt and pepper to taste; I add 2 teaspoons fine sea salt and 1-1/2 teaspoons pepper.
- SEAR BEEF: Heat a large cast iron pot or regular pot on high (cast iron is best!) Add in 2 tablespoons olive oil. Once the pot is hot, add a single, spaced-out layer of cubed beef pieces (don't overcrowd the beef, so we can get a nice sear. That char = flavor!). Sear beef for about 2 minutes per side (Don't stir the beef around, simply leave it in one spot and then, using tongs, flip it to the other side after about 2 minutes — it should release and be very easy to flip). Sear beef in batches adding extra olive oil if needed. Once a batch is seared, remove it with tongs into a bowl and set aside for now.
- GRAVY: Do not wash out the pot — we've got loads of flavor here! Add the remaining 1 tablespoon of oil. Add in the diced onions and cook, stirring constantly, for 4-6 minutes, or until beginning to soften, scraping up the browned bits in the pot as you stir the onions. Then add in the garlic and cook for another 30 seconds or until fragrant. Add in the butter and allow to melt. While whisking constantly, add in the flour and, whisking constantly, cook for 1 minute. Pour in the wine (or stock if using) while whisking constantly until you get a thick sludge and the liquid has reduced. Then add in the beef stock, gradually, while whisking constantly. Simmer over low heat until thickened, about 2-3 minutes. Remove from heat and scrape every bit of this mixture into the slow cooker.
- SLOW COOKER: While you're working on the beef or gravy, add the remaining ingredients to a 6-quart slow cooker: the halved baby carrots, sliced celery, fire-roasted diced tomatoes (don't drain), tomato paste, dried parsley, dried thyme, bay leaf, Worcestershire sauce, and sugar. Add in the set-aside beef and any accumulated juices. Give everything a good stir and submerge the beef pieces under the liquid.
- COOK: Cover and cook on low for 8-10 hours or high for 6-7 hours. (I highly recommended cooking on low.)
- GNOCCHI: About 20 minutes prior to serving, bring a large pot of salted water to a boil and cook the potato gnocchi according to package directions (~2-3 minutes). Drain and set aside. Don't rinse under cold water.
- FINISHING: Give the stew a good stir and taste for additional seasonings if needed (salt, pepper — I typically add another 1/4 teaspoon each) even an extra pinch of sugar goes a long way! Serve the stew in bowls and stir in a few spoonfuls of gnocchi into each bowl. Garnish with fresh thyme or parsley (if using) and serve with crusty warmed bread!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very tasty, adding to meal rotation
So happy to hear! Thanks! 🙂
Very tasty, adding to the meal rotation
The total one cook says 30 min but in the instructions it says to cook for 7-8 hours?
Sorry that’s a typo! The instructions are correct
Hey Tammy! You can use this link to find the gravy 🙂 https://www.mccormick.com/spices-and-flavors/recipe-mixes/gravies-and-sauces/simply-better-beef-gravy?ps-open&utm_medium=blogger&utm_source=chelseasmessyapron&utm_term=recipe-mix&utm_content=product_1025&utm_campaign=wheretobuy-simplybetterchickengravy