There’s something deeply satisfying about opening the door after a long day to the rich, savory aroma of beef stew that’s been bubbling away in your crockpot. I discovered this healthy crockpot beef stew recipe during one of those particularly hectic weeks when soccer practice, work deadlines, and dinner prep all seemed to collide at once.
Table of Contents
Ingredients for Healthy Crockpot Beef Stew
I always recommend using chuck roast cut into cubes rather than pre-cut stew meat when possible. The marbling in chuck roast breaks down beautifully during the long cooking time, creating that melt-in-your-mouth texture we all crave in a good beef stew. Here’s everything you’ll need:
For the beef:
- 2.5 pounds stew meat or chuck roast, cut into 1½-inch pieces
- ¼ cup all-purpose flour
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- ½ teaspoon black pepper, freshly ground
- 3-6 tablespoons olive oil (for searing)
For the aromatics and liquids:
- 2 cups chopped yellow onions (about 1 large onion)
- 4 cloves garlic, minced
- 1 cup cabernet sauvignon or other dry red wine (I usually keep an inexpensive bottle just for cooking)
- 4 cups beef stock (low-sodium works best)
- 3 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 beef bouillon cubes
- 1 tablespoon unsalted butter (for sautéing onions)
For the vegetables and herbs:
- 1 pound Yukon gold potatoes, peeled and cut into 1-inch chunks (these hold their shape better than russets)
- 5 medium carrots, peeled and cut into ½-inch rounds
- 1 cup frozen peas (do not thaw)
- 2 bay leaves
- 1 sprig fresh rosemary
For finishing:
- 2 tablespoons unsalted butter (cold, for velvety finish)
- ¼ cup cold water (optional, for thickening)
- 3 tablespoons cornstarch (optional, for thickening)
- 2-3 drops Gravy Master (optional, for deeper color)
Step-by-Step Instructions
In my experience, taking the extra time to properly sear your beef makes all the difference in developing that rich, complex flavor this stew is known for. Here’s how to build those layers of taste:
Step 1: Cut your beef into 1½-inch cubes, trimming away any large fatty pieces. Place in a large bowl and season generously with black pepper, garlic salt, and celery salt. Toss to coat evenly, then sprinkle the flour over the meat and toss again until each piece has a light dusting. This coating helps create a beautiful crust and thickens the stew naturally.
Step 2: Heat 3 tablespoons of olive oil in your large skillet over medium-high heat until it shimmers. Working in batches (about 8-10 pieces at a time), add the beef cubes in a single layer without crowding. Brown each side for about 45 seconds until you see a golden-brown crust forming. Add more oil between batches if the pan looks dry. Transfer the seared meat directly to your 6-quart slow cooker.
Step 3: Reduce your heat to medium and add 1 tablespoon of butter to the same skillet. Add the chopped onions and cook for 5 minutes, stirring occasionally, until they turn soft and translucent. Stir in the minced garlic and cook for just 1 minute until fragrant. Pour in about ¼ cup of the wine and use your silicone spatula to scrape up all those flavorful brown bits stuck to the bottom of the pan. Transfer this aromatic mixture to your slow cooker.
Step 4: Add the remaining wine, beef stock, tomato paste, Worcestershire sauce, bouillon cubes, carrots, potatoes, bay leaves, and rosemary sprig to the slow cooker. Give everything a good stir to combine. Cover with the lid and set to cook on low for 7½ to 8 hours, or on high for 3½ to 4 hours. You’ll know it’s ready when the vegetables are tender and the potatoes break apart easily with a fork.
Step 5: During the last 15 minutes of cooking, stir in the frozen peas. Fish out the bay leaves and rosemary stem and discard them. If you prefer a thicker stew (I always do), whisk together the cold water and cornstarch in a small bowl to create a smooth slurry. Slowly drizzle this into the stew while stirring gently, and let it cook for the remaining time to thicken.
Step 6: Turn off the heat once your stew reaches the perfect consistency. For that restaurant-quality velvety finish, swirl in the 2 tablespoons of cold butter until it melts completely. If you want a richer, deeper color, add 2-3 drops of Gravy Master. Serve hot in deep bowls with your favorite sides.
Perfect Pairings for Your Beef Stew
This hearty stew is practically a complete meal on its own, but the right side dishes can turn dinner into something truly memorable.
Crusty Bread or Dinner Rolls: Nothing beats warm, crusty bread for soaking up every last drop of that rich, savory gravy. The contrast between the tender stew and the bread’s crispy exterior makes each bite satisfying. Try our Short Rib Ragu with Parmesan Mashed Potatoes for another hearty comfort meal idea.
Fresh Garden Salad: A simple mixed green salad with a light vinaigrette cuts through the richness of the stew beautifully. The crisp, refreshing vegetables provide the perfect textural contrast to the tender beef and potatoes.
Buttered Egg Noodles: If you’re serving smaller portions of stew or want to stretch it for a crowd, serving it over buttered egg noodles transforms it into an even heartier meal. The noodles soak up the gravy wonderfully. Our Garlic Herb Chicken with Mashed Potatoes uses a similar comfort-food approach.
Roasted Vegetables: Roasted Brussels sprouts or steamed green beans add a pop of color and provide additional nutrients without overwhelming the main dish. The slight char on roasted vegetables complements the stew’s deep flavors.
Mashed Potatoes: While this stew already contains potatoes, some families love serving it over a bed of creamy mashed potatoes for ultimate comfort food indulgence. Check out our Creamy Meatballs with Mashed Potatoes for another cozy pairing.
Keeping Your Stew Fresh
This beef stew is one of those magical recipes that actually improves with time as the flavors continue to develop and meld together.
Store your cooled stew in airtight containers in the refrigerator for up to 4 days. The flavors deepen overnight, making day-two leftovers even more delicious than the original meal. When reheating, warm it gently on the stovetop over medium-low heat or in the microwave. Add a splash of beef broth if the stew has thickened too much during storage.
For longer storage, portion the stew into freezer-safe containers and freeze for up to 3 months. Keep in mind that potatoes can become slightly softer and more grainy after freezing and thawing, but the overall flavor remains excellent. Thaw overnight in the refrigerator before reheating.
Pro tip: I recommend freezing some portions in single-serving containers for those nights when only one person needs a quick, satisfying meal. Just pop it in the microwave straight from frozen, adding an extra minute or two to the heating time.
Frequently Asked Questions
Can I make this beef stew without wine?
Absolutely. Replace the wine with an equal amount of additional beef stock or grape juice for a similar depth of flavor. The stew will still be rich and delicious.
What’s the best cut of beef for crockpot stew?
Chuck roast is ideal because of its excellent marbling. The fat breaks down during the long cooking time, creating tender, flavorful meat. Look for pieces with visible white streaks of fat running through them.
How do I know when the stew is done cooking?
The beef should break apart easily when pressed with a fork, and the vegetables should be tender but not mushy. If the potatoes are fork-tender and the meat is falling apart, your stew is ready.
Healthy Crockpot Beef Stew
Ingredients
Equipment
Method
- Cut beef into 1½-inch cubes, trimming away large fatty pieces. Place in a large bowl and season generously with black pepper, garlic salt, and celery salt. Toss to coat evenly, then sprinkle flour over meat and toss again until each piece has a light dusting.
- Heat 3 tablespoons olive oil in large skillet over medium-high heat until shimmering. Working in batches of 8-10 pieces, add beef cubes in single layer without crowding. Brown each side for about 45 seconds until golden-brown crust forms. Add more oil between batches if needed. Transfer seared meat to 6-quart slow cooker.
- Reduce heat to medium and add 1 tablespoon butter to same skillet. Add chopped onions and cook 5 minutes, stirring occasionally, until soft and translucent. Stir in minced garlic and cook 1 minute until fragrant. Pour in about ¼ cup wine and use silicone spatula to scrape up flavorful brown bits from bottom of pan. Transfer mixture to slow cooker.
- Add remaining wine, beef stock, tomato paste, Worcestershire sauce, bouillon cubes, carrots, potatoes, bay leaves, and rosemary to slow cooker. Stir to combine. Cover and cook on low for 7½ to 8 hours, or on high for 3½ to 4 hours, until vegetables are tender and potatoes break apart easily with fork.
- During last 15 minutes of cooking, stir in frozen peas. Remove and discard bay leaves and rosemary stem. For thicker stew, whisk together cold water and cornstarch in small bowl to create smooth slurry. Slowly drizzle into stew while stirring gently, and let cook for remaining time to thicken.
- Turn off heat once stew reaches desired consistency. Swirl in 2 tablespoons cold butter until melted completely. For richer color, add 2-3 drops Gravy Master if desired. Serve hot in deep bowls.
Notes
