Pin This hearty crockpot beef stew has been my cold-weather comfort food for years. It's the kind of meal that fills your home with mouthwatering aromas all day long and rewards your patience with tender beef chunks and vegetables swimming in a rich, savory broth.
I first made this stew during a particularly harsh autumn when my family needed something truly comforting. The combination of tender beef with sweet butternut squash and earthy root vegetables became an instant favorite that we now look forward to every fall season.
Ingredients
- Beef chuck: 2 pounds cut into 1-inch cubes provides the perfect balance of lean meat and fat for a tender result after slow cooking
- Carrots and parsnips: bring natural sweetness and earthy flavors that define classic comfort food
- Butternut squash: adds a subtle sweetness and velvety texture when slow cooked to perfection
- Potatoes: help thicken the stew naturally while providing hearty substance
- Onion celery and garlic: create the aromatic foundation every good stew needs
- Cremini mushrooms: contribute a wonderful umami depth use fresh ones for best texture
- Beef broth: forms the savory liquid base choose low-sodium if you prefer to control salt content
- Red wine: optional but highly recommended for adding complexity and richness
- Tomato paste and Worcestershire sauce: provide concentrated flavor and beautiful color
- Dried herbs: like thyme and rosemary infuse the stew with classic aromatics
- Cornstarch mixed with water: creates the perfect thickening agent for a silky finish
Instructions
- Sear the Beef:
- Heat a large skillet over medium-high heat until very hot. Add a tablespoon of oil and carefully place beef cubes in a single layer with space between them. Let them develop a deep brown crust before turning about 2-3 minutes per side. Work in batches to avoid overcrowding which prevents proper b~oning. This step is technically optional but creates exceptional depth of flavor through the Maillard reaction.
- Load the Crockpot:
- Transfer the seared beef to your crockpot. Add all your prepared vegetables carrots parsnips butternut squash potatoes onion celery garlic and mushrooms. Arrange them evenly around and on top of the beef for consistent cooking.
- Create the Flavor Base:
- In a mixing bowl whisk together beef broth red wine if using tomato paste and Worcestershire sauce until completely combined. This liquid mixture carries the primary flavors throughout the entire dish. Pour this mixture over the meat and vegetables ensuring everything is at least partially submerged.
- Season Thoughtfully:
- Sprinkle salt pepper dried thyme dried rosemary and add bay leaves. Gently stir everything with a wooden spoon being careful not to break up the vegetables. The herbs will bloom in the slow cooker releasing their essential oils throughout the cooking process.
- Slow Cook to Perfection:
- Cover your crockpot with the lid and set to low for 8 hours or high for 4-5 hours. The low and slow method is preferred as it allows the connective tissue in the beef to break down properly resulting in fork-tender meat. Resist the urge to lift the lid during cooking as this releases accumulated heat and extends cooking time.
- Thicken the Stew:
- About 20 minutes before serving combine cornstarch and cold water in a small bowl whisking until completely smooth with no lumps. Pour this slurry into the stew while stirring gently. Cover again and cook on high for the final 15-20 minutes. The stew will transform from brothy to silky with a perfect spoonable consistency.
- Final Touches:
- Remove and discard the bay leaves as they've released their flavor but remain inedible. Taste your stew and adjust seasoning with additional salt and pepper if needed. Sprinkle fresh chopped parsley over the top just before serving for a burst of color and fresh flavor.
Pin The butternut squash is what truly makes this recipe special for me. I discovered its magic in beef stew quite by accident when I was short on potatoes one autumn day. Now I wouldn't dream of making this without it. The way it partially breaks down creates a natural sweetness and silky texture that balances the savory elements perfectly.
Storage and Reheating
This stew actually improves with time as the flavors meld together. Store leftovers in airtight containers in the refrigerator for up to 4 days. The stew will thicken considerably when chilled which is completely normal. When reheating add a splash of beef broth or water to reach your desired consistency and warm gently on the stovetop or microwave until steaming hot. Be careful not to boil aggressively as this can toughen the beef.
Smart Substitutions
This recipe welcomes adaptations based on what you have available. Sweet potatoes work beautifully in place of butternut squash or regular potatoes. Turnips or rutabaga can substitute for parsnips adding a pleasant earthy quality. If you prefer to avoid alcohol the red wine can be replaced with additional beef broth plus a tablespoon of balsamic vinegar for complexity. For a dairy-free richness try adding a tablespoon of nutritional yeast to the broth mixture.
Serving Suggestions
While this stew is a complete meal on its own there are several accompaniments that enhance the experience. A chunk of crusty sourdough bread is perfect for sopping up the rich gravy. For a heartier presentation serve the stew over creamy mashed potatoes or buttered egg noodles. A simple side salad with a bright vinaigrette provides welcome contrast to the rich flavors of the stew.
Seasonal Adaptations
Fall and winter vegetables work best in this stew but you can adapt it throughout the year.
Spring version can include asparagus peas and new potatoes added during the last 30 minutes of cooking.
Summer adaptation works with zucchini bell peppers and fresh herbs for a lighter profile.
Pin This hearty beef stew is best enjoyed while it is hot and savory.
Recipe Questions & Answers
- → Can I make this beef stew ahead of time?
Yes! This stew actually tastes even better the next day as the flavors continue to develop. Store it in an airtight container in the refrigerator for up to 3 days or freeze it for up to 3 months.
- → What's the best cut of beef for slow cooking?
Beef chuck is ideal for slow cooking as it contains enough fat and connective tissue that breaks down during the long cooking process, resulting in tender, flavorful meat. Other good options include brisket, round, or short ribs.
- → Can I skip browning the beef?
While you can skip this step if you're short on time, browning the beef adds significant depth of flavor through the Maillard reaction. This caramelization creates rich, complex flavors that enhance the final dish substantially.
- → How can I make this stew thicker?
The recipe includes a cornstarch slurry added near the end of cooking. For an even thicker stew, you can increase the cornstarch to 3 tablespoons, or allow the stew to simmer uncovered on high for an additional 30 minutes.
- → What vegetables can I substitute in this stew?
This stew is very adaptable! Try sweet potatoes, turnips, rutabaga, or leeks instead of or in addition to the listed vegetables. Root vegetables work particularly well as they hold their shape during long cooking times.
- → Is there a substitute for red wine in this recipe?
Absolutely! You can simply use additional beef broth, or for added flavor complexity, try a splash of balsamic vinegar, pomegranate juice, or unsweetened cranberry juice instead of the wine.