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The Best Crockpot Vegetable Beef Stew

Heidi
This is a hearty beef stew that is sure to warm you up from the inside out. It goes great with fresh rolls or cornbread.
Prep Time 15 mins
Cook Time 6 hrs
Total Time 6 hrs 15 mins
Course Entree
Cuisine American
Servings 6

Ingredients
  

  • 1 tsp each Kosher salt and freshly ground black pepper
  • 3-4 lb boneless beef chuck roast
  • 2 Tbsp garlic
  • 1 Tbsp olive oil
  • 1 small onion chopped
  • 3 long carrots chopped
  • 3 celery stalks chopped
  • 2 bay leaves
  • 2 cups Merlot or burgundy wine
  • 1 cup beef broth
  • 1/2 cup flour

Instructions
 

  • Chop all vegetables; set aside.
  • Season both sides of beef with salt and pepper.
  • Heat pan and sear beef, 3-4 minutes on each side. Remove to the slow cooker.
  • In same pan, heat the olive oil and saute the garlic for 1 minute.
  • Add in the wine and bring to a boil.
  • Once boiled, pour the wine mixture over the beef.
  • Add the vegetables and bay leaves to the Crockpot.
  • In a separate bowl, whisk the beef broth and flour until smooth. Pour in slow cooker and stir.
  • Cook beef stew on LOW for 6 hours or HIGH for 3 hours.
  • Serve warm with fresh rolls or cornbread.