Classic Beef Stew in a Crock Pot

READY IN: 4hrs 35mins
Recipe by Mrs.Habu

This is the best beef stew I've ever made. It tastes great with a crunchy loaf of bread. I got this recipe from Real Simple (March 2004 edition). You'll need a 4 to 6 quart slow cooker. Browning the beef adds more flavor.

Top Review by Sunnee50

OMG! I died and went to heaven. This was the best stew I have ever made. I did not use the crock post but simmered it on the stove for 4 1/2 hrs. The beef cubes just melted in your mouth. I took it easy on the wine, only about 1/2 cup and used more beef broth. I used a whole box. I used fresh carrots, potatoes, frozen string beans that I added half way through and then frozen corn added 1/2 hour before serving. I made homemade bread in my bread machine. I put my husbands on mashed potatoes but I ate mine from a bowl. It was out of this world and this will be my stew recipe from now on. It made the whole house smell luscious! Thanks for the recipe, Mrs. Habu! I posted a pic.

Ingredients Nutrition


  1. Put the flour in a large Ziploc bag.
  2. Add the beef and seal.
  3. Toss to lightly coat the beef.
  4. Heat a few tablespoons of the oil in a large skillet over medium-high heat.
  5. Brown the meat in small batches, adding more oil as necessary.
  6. Transfer to the slow cooker.
  7. Add the onions to the skillet and cook over medium heat until tender, about 10 minutes.
  8. Stir in the tomato paste and coat the onions then transfer to the slow cooker.
  9. Pour the wine into the skillet and scrape up any browned bits and then add to the slow cooker.
  10. Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf.
  11. Cover and cook on low heat for 7 1/2 hours or on high for 4 hours.
  12. Add the peas and heat through before serving.

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