With fall arriving, I wanted a comforting beef stew. It had been a long time since I made one, and while I considered boeuf bourguignon, I left out mushrooms and adjusted the flavors. I was curious about the combination of tomato paste and red wine, so I tested a version that leans toward that classic but stays simple and hearty.
This crockpot stew turned out rich and satisfying. The beef becomes very tender, and the gravy thickens nicely. Potatoes and carrots add heartiness, while tomato paste, wine, and thyme give the dish depth and warmth. Each bite felt more flavorful than the last. If you need a reliable stew for cool evenings, this recipe is worth trying — a familiar classic with a distinctive, well-rounded profile.
Crockpot Classic Beef Stew
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Ingredients
- 2 lbs top round beef/steak, cubed (or bottom round if it’s cheaper)
- ½ cup all-purpose flour
- ¼ cup olive oil, more if needed
- 2 medium onions, diced
- 2-3 cloves garlic, minced
- 6 oz can tomato paste
- 1 cup red cooking wine
- 2-3 small/medium potatoes, large diced
- ½ lb baby carrots
- 2 cups beef broth
- 1 Tbsp kosher salt
- 1 tsp dried thyme
- Kosher salt & black pepper, as needed
Instructions
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Toss the cubed beef in the all-purpose flour to coat. Heat half the olive oil in a large skillet over medium-high heat. Brown half the beef in a single layer, seasoning as it cooks with kosher salt and black pepper. Transfer the browned pieces to a 6-quart slow cooker. Repeat with the remaining oil and beef, seasoning well.
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In the same skillet, add the diced onions and a pinch of kosher salt and pepper. Cook over medium heat until the onions are soft and translucent, about 10 minutes. Stir in the tomato paste and cook briefly to coat the onions, then transfer the mixture to the slow cooker.
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Pour the red cooking wine into the skillet and scrape up any browned bits from the bottom. Add the wine and pan juices to the slow cooker for extra flavor.
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Add the diced potatoes, baby carrots, beef broth, 1 tablespoon kosher salt, and dried thyme to the slow cooker. Stir to combine, cover, and cook on low for 7½ hours or on high for 4 hours, until the beef is tender and the vegetables are cooked through. Adjust seasoning with additional salt and black pepper if needed. Serve with rolls or crusty bread to soak up the gravy.
Notes
- Yield: about 1 gallon
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