Crock-Pot Beef Stew Recipe

Crock Pot Beef Stew
Crock Pot Beef Stew

Jane Bruce

Crock Pot Beef Stew

This is a super meaty beef stew that has more of a clear broth than the gravy-like Dinty Moore version. If you like the broth a bit thicker, toss the cubes of beef in flour before browning. Crock-pot temperatures vary — I find that the smaller crock-pots are often hotter than the large ones, which this recipe was scaled for originally, but as always with beef, low and slow makes it the most tender.

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Season the beef with salt and then brown it in batches over high heat without crowding the meat in the pan. Once you get some nice carmelization on both sides, remove from the pan and place in the crock pot. Deglaze the pan with 1 tablespoon of the red wine and, over low heat, stir in the thyme and rosemary, then remove the pan from the heat and pour over the beef in the crock pot.

On top of the beef, add in the black peppercorns then the vegetables. Pour the beef broth and the rest of the red wine over the vegetables and nestle the bay leaves among the ingredients. Cook in the crock pot on high for 1 hour, then cook on low for 7 hours, stirring after the first couple hours.


Calories per serving:

118 calories

Dietary restrictions:

Balanced Sugar Conscious, Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Kosher

Daily value:



  • Fat 4g 7%
  • Carbs 12g 4%
  • Saturated 2g 8%
  • Fiber 2g 7%
  • Sugars 3g
  • Monounsaturated 2g
  • Polyunsaturated 0g
  • Protein 5g 10%
  • Cholesterol 10mg 3%
  • Sodium 645mg 27%
  • Calcium 31mg 3%
  • Magnesium 21mg 5%
  • Potassium 387mg 11%
  • Iron 3mg 15%
  • Zinc 1mg 7%
  • Phosphorus 78mg 11%
  • Vitamin A 69µg 8%
  • Vitamin C 7mg 11%
  • Thiamin (B1) 0mg 7%
  • Riboflavin (B2) 0mg 10%
  • Niacin (B3) 2mg 10%
  • Vitamin B6 0mg 9%
  • Folic Acid (B9) 21µg 5%
  • Vitamin B12 0µg 6%
  • Vitamin D 0µg 0%
  • Vitamin E 0mg 1%
  • Vitamin K 7µg 8%
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