Crockpot Beef Stew

5 from 2 votes

Crockpot Beef Stew with melt-in-your-mouth beef, sweet carrots, and a rich gravy—made even better with tasty gnocchi instead of potatoes. Once you try it, you’ll never go back!

Prep Time40

Cook Time9

Total Time9 40

Course: Dinner, Soup

Cuisine: American

Keyword: beef stew, Crockpot Beef Stew

Servings: servings

Author: Chelsea Lords

Cost: $17.56

Equipment

Crock-Pot 6-quart
Large pot cast iron preferred

Ingredients

3 tablespoons olive oil divided
2-1/2 pounds beef chuck roast cut into 1 to 2-inch cubes, bite-size pieces
Salt and pepper
1 yellow onion diced, 1-1/2 cups
2 teaspoons minced garlic
3 tablespoons unsalted butter
1/4 cup all-purpose flour
1/2 cup red wine or 100% grape juice or extra beef stock, see note 1
2 cups beef stock see note 2
2 cups baby carrots halved lengthwise
4 stalks celery sliced, 1 and 3/4 cups
1 (14.5-ounce) can 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 ganulated sugar
1 (16-ounce) package gnocchi miniature or regular-sized, see note 3
Fresh thyme or flat-leaf Italian parsley; optional, for serving
Warmed hearty bread optional, for serving

US - Metric

Instructions

Cut the beef chuck roast into 1 to 2-inch cubes and set aside. Toss beef cubes with salt and pepper to taste; I add 2 teaspoons salt and 1-1/2 teaspoons pepper.
Heat a large pot on high (cast iron is best!) Add in 2 tablespoons olive oil. Once pot is hot, add a single, spaced-out layer of cubed beef pieces (don’t overcrowd the beef so they can get a nice sear). Sear beef for about 2 minutes per side (Don’t stir the beef around; simply leave it in one spot and, using tongs, flip it to the other side—it should release easily). 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.
Do not wash out the pot—it’s got loads of flavor! Add remaining 1 tablespoon oil. Add 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. Add garlic and cook for another 30 seconds or until fragrant. Add the butter and allow to melt.
While whisking constantly, add the flour and, continuing to whisk, cook for 1 minute. Pour in the wine (or stock) while whisking constantly until you get a thick sludge and the liquid has reduced. 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.
While you’re working on the beef or gravy, add the remaining ingredients to a 6-quart slow cooker: 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.
Cover and cook on low for 8–10 hours or high for 6–7 hours. (I highly recommended cooking on low.)
About 20 minutes prior to serving, bring a large pot of salted water to boil and cook the potato gnocchi according to package directions (about 2–3 minutes). Drain and set aside. Don’t rinse.
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 hearty warmed bread!

Video

Notes

Note 1: If you want to use red wine, I recommend a dry option like pinot noir, merlot, or Sangiovese—avoid sweet reds. Most of the alcohol cooks out, but for substitutes, use beef stock or 100% grape juice (no added sugar).

Note 2: Stock has a richer and deeper flavor than broth, and it is key to the flavor of this stew. Swanson® beef stock (regular, not low sodium) is my favorite in this recipe!

Note 3: For the best gnocchi, check Amazon’s top sellers or a list of taste tester’s favorites. I usually grab Gia Russa® Gnocchi. To keep leftovers fresh, store the cooked gnocchi separately and add it to individual bowls—otherwise, it absorbs liquid and gets mushy.

Storage: Cool leftovers, then store in an airtight container for up to 3 days. To freeze, cool the stew completely, then store in freezer-safe containers with room for expansion for up to 3 months. Thaw in the fridge and reheat on the stovetop, adding beef stock if needed to thin.

Nutrition