17 Delicious Crock Pot Stew Meat Recipes Easy

Get ready to transform your dinner routine with these 17 delicious Crock Pot stew meat recipes that are as easy as they are comforting. Perfect for busy weeknights or cozy weekends, each dish promises to deliver hearty flavors with minimal effort. Whether you’re craving classic beef stew or something with a twist, you’ll find plenty of inspiration to keep your slow cooker busy. Let’s dive in!

Hearty Beef Stew with Vegetables

Comforting and robust, this Hearty Beef Stew with Vegetables is a culinary hug on a chilly evening, blending tender chunks of beef with a medley of vibrant vegetables in a deeply flavored broth that promises to satisfy.

Ingredients

• 2 lbs well-marbled beef chuck, cut into 1-inch cubes
• 3 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 4 cups beef stock, preferably homemade
• 1 cup full-bodied red wine
• 2 large carrots, peeled and sliced into 1/2-inch rounds
• 2 stalks celery, diced
• 3 medium Yukon Gold potatoes, peeled and cubed
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 2 sprigs fresh thyme
• 1 bay leaf

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season the beef cubes with salt and pepper, then brown them in batches to avoid overcrowding, ensuring a rich crust forms on each piece, about 5 minutes per batch.
3. Remove the beef and set aside. In the same pot, sauté the onion and garlic until translucent, about 3 minutes, scraping up any browned bits from the bottom.
4. Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute to cook off the raw flour taste.
5. Gradually whisk in the beef stock and red wine, bringing the mixture to a simmer to thicken slightly.
6. Return the beef to the pot, along with any accumulated juices. Add the carrots, celery, potatoes, thyme, and bay leaf.
7. Cover and simmer on low heat for 2 hours, or until the beef is fork-tender and the vegetables are soft.
8. Discard the thyme sprigs and bay leaf before serving. Taste and adjust seasoning if necessary.

Best enjoyed piping hot, this stew boasts a melt-in-your-mouth texture with layers of savory depth. For an elegant twist, serve it over a bed of creamy polenta or with a crusty artisan bread to soak up the luxurious broth.

Slow Cooker Guinness Beef Stew

Few dishes embody the comfort and depth of flavor quite like a hearty beef stew, especially when it’s slow-cooked to perfection with the rich, malty undertones of Guinness. This Slow Cooker Guinness Beef Stew is a celebration of tender meat, robust vegetables, and a sauce that’s both velvety and deeply flavorful, making it an ideal centerpiece for any gathering or a cozy night in.

Ingredients

• 2 lbs chuck beef, cut into 1-inch cubes
• 3 tbsp all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 cups carrots, peeled and cut into 1-inch pieces
• 2 cups Yukon Gold potatoes, cut into 1-inch cubes
• 1 cup celery, chopped
• 1 bottle (14.9 oz) Guinness Draught
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tsp fresh thyme leaves
• 1 bay leaf

Instructions

1. In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
2. Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches, ensuring each piece gets a golden crust, about 3-4 minutes per side. Transfer to the slow cooker.
3. In the same skillet, sauté the onion and garlic until translucent, about 3 minutes, then add to the slow cooker.
4. Layer the carrots, potatoes, and celery over the beef in the slow cooker.
5. Pour the Guinness into the skillet to deglaze, scraping up any browned bits, then add the beef broth and tomato paste, stirring to combine. Bring to a simmer before pouring over the ingredients in the slow cooker.
6. Add the thyme and bay leaf, then cover and cook on low for 8 hours or high for 4 hours, until the beef is fork-tender.
7. Remove the bay leaf before serving. For a thicker stew, let it sit uncovered on the warm setting for 15 minutes.

Perfectly tender beef and vegetables meld in a sauce that’s rich with the depth of Guinness and aromatic herbs. Serve this stew with a slice of crusty bread to soak up every last drop of its luxurious sauce, or over a bed of creamy mashed potatoes for an extra comforting meal.

Classic Crock Pot Beef Stew

Hearty and comforting, this Classic Crock Pot Beef Stew is a timeless dish that marries tender chunks of beef with a medley of vegetables, all simmered to perfection in a rich, savory broth. Its simplicity belies the depth of flavor achieved through slow cooking, making it a beloved choice for any season.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 3 tbsp all-purpose flour
• 2 tbsp rich extra virgin olive oil
• 4 cups robust beef broth
• 1 cup full-bodied red wine
• 3 cloves garlic, minced
• 2 large carrots, peeled and sliced into 1/2-inch rounds
• 2 stalks celery, diced
• 1 large yellow onion, chopped
• 3 medium Yukon Gold potatoes, cubed
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 2 sprigs fresh thyme
• 1 bay leaf

Instructions

1. In a large bowl, toss the beef cubes with flour until evenly coated.
2. Heat olive oil in a skillet over medium-high heat. Brown the beef in batches, ensuring each piece develops a golden crust, about 3-4 minutes per side.
3. Transfer the browned beef to the crock pot. Deglaze the skillet with red wine, scraping up any browned bits, and pour into the crock pot.
4. Add beef broth, garlic, carrots, celery, onion, potatoes, black pepper, salt, thyme, and bay leaf to the crock pot. Stir to combine.
5. Cover and cook on low for 8 hours or high for 4 hours, until the beef is fork-tender.
6. Remove the thyme sprigs and bay leaf before serving.

Generously ladle this stew into bowls, where the tender beef and vegetables are enveloped in a velvety, flavorful broth. For an extra touch of elegance, garnish with a sprinkle of fresh parsley or a dollop of sour cream, transforming this humble dish into a gourmet experience.

Spicy Mexican Beef Stew

Delightfully robust and brimming with warmth, this Spicy Mexican Beef Stew is a harmonious blend of tender beef, vibrant spices, and hearty vegetables, simmered to perfection. Each spoonful promises a comforting embrace, with layers of flavor that unfold beautifully, making it an ideal centerpiece for any gathering.

Ingredients

• 2 lbs chuck beef, cut into 1-inch cubes
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp ancho chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 4 cups beef broth, low-sodium
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 2 large carrots, peeled and sliced into 1/2-inch rounds
• 2 medium potatoes, peeled and diced into 1-inch cubes
• 1 cup frozen corn kernels
• Salt and freshly ground black pepper to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season the beef cubes generously with salt and pepper, then brown them in batches, ensuring each piece is seared on all sides for about 3-4 minutes per batch. Tip: Avoid overcrowding the pot to achieve a perfect sear.
3. Remove the beef and set aside. In the same pot, add the onion and garlic, sautéing until translucent, about 3 minutes.
4. Stir in the ancho chili powder, cumin, and smoked paprika, cooking for 1 minute until fragrant. Tip: Toasting the spices releases their essential oils, deepening the stew’s flavor.
5. Return the beef to the pot, along with any accumulated juices. Add the beef broth and diced tomatoes, scraping the bottom to loosen any browned bits.
6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
7. Add the carrots, potatoes, and corn, continuing to simmer uncovered for another 30 minutes, or until the vegetables are tender. Tip: The stew should thicken slightly; if too thin, simmer a bit longer.
8. Adjust seasoning with salt and pepper, then garnish with fresh cilantro before serving.

Aromatic and deeply satisfying, this stew boasts a melt-in-your-mouth texture with a spicy kick that’s balanced by the sweetness of the corn and carrots. Serve it over a bed of fluffy rice or with warm tortillas for a truly immersive dining experience.

Savory Mushroom and Beef Stew

Delightfully hearty and deeply flavorful, this Savory Mushroom and Beef Stew is a comforting embrace in a bowl, perfect for those evenings when only something rich and satisfying will do. Each spoonful is a tender melody of succulent beef and earthy mushrooms, simmered to perfection in a velvety broth that whispers of herbs and patience.

Ingredients

• 1.5 lbs chuck beef, cut into 1-inch cubes
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 2 tbsp all-purpose flour
• 2 cups robust red wine
• 4 cups beef stock, homemade if possible
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season the beef cubes generously with salt and pepper, then brown them in batches to avoid overcrowding, about 5 minutes per batch. Transfer to a plate.
3. In the same pot, sauté the onion until translucent, about 5 minutes, then add the garlic and mushrooms, cooking until the mushrooms release their moisture, about 8 minutes.
4. Sprinkle the flour over the vegetables, stirring to coat evenly, and cook for 1 minute to remove the raw flour taste.
5. Deglaze the pot with red wine, scraping up any browned bits from the bottom, and let it reduce by half, about 10 minutes.
6. Return the beef to the pot, add the beef stock, thyme, and bay leaf, then bring to a simmer.
7. Cover and simmer on low heat for 2 hours, or until the beef is fork-tender, stirring occasionally.
8. Remove the thyme sprigs and bay leaf, then adjust seasoning with salt and pepper if needed.

Lusciously tender beef and mushrooms meld in a broth that’s both deep and nuanced, offering a symphony of flavors with every bite. Serve this stew over a bed of creamy mashed potatoes or with a crusty loaf of bread to soak up every last drop of its deliciousness.

Rich Red Wine Beef Stew

Venturing into the realm of comfort food with a touch of sophistication, this Rich Red Wine Beef Stew marries the deep, robust flavors of premium cut beef with the velvety richness of a full-bodied red wine, creating a dish that’s as nourishing as it is indulgent.

Ingredients

• 2 lbs chuck beef, cut into 1-inch cubes
• 3 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups full-bodied red wine
• 4 cups beef stock, preferably homemade
• 3 large carrots, peeled and sliced into 1/2-inch rounds
• 2 stalks celery, diced
• 1 lb baby potatoes, halved
• 2 tbsp tomato paste
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme

Instructions

1. Preheat a large Dutch oven over medium-high heat and add the extra virgin olive oil.
2. Season the beef cubes with sea salt and black pepper, then sear in the Dutch oven until browned on all sides, about 3-4 minutes per side. Remove and set aside.
3. In the same pot, add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
4. Stir in the tomato paste and cook for 1 minute to deepen its flavor.
5. Deglaze the pot with the red wine, scraping up any browned bits from the bottom, and let it reduce by half, about 10 minutes.
6. Return the beef to the pot, add the beef stock, carrots, celery, potatoes, rosemary, and thyme. Bring to a simmer.
7. Cover and cook on low heat for 2.5 hours, or until the beef is fork-tender.
8. Remove the herb sprigs before serving. Tip: For an even richer flavor, let the stew sit overnight and reheat before serving.

Hearty and deeply flavorful, this stew boasts tender beef and vegetables enveloped in a luxuriously thick sauce. Serve it over a bed of creamy mashed potatoes or with a crusty baguette to soak up every last drop of its rich, wine-infused broth.

Comforting Beef and Barley Stew

Nothing warms the soul quite like a hearty bowl of beef and barley stew, a timeless classic that marries tender chunks of beef with chewy barley in a deeply flavorful broth. Perfect for those chilly evenings, this dish is a testament to the beauty of slow-cooked comfort food.

Ingredients

• 1.5 lbs chuck beef, cut into 1-inch cubes
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced into 1/2-inch rounds
• 2 celery stalks, diced
• 1 cup pearl barley, rinsed
• 6 cups beef stock, preferably homemade
• 2 bay leaves
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the beef cubes in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 4 minutes per batch. Tip: Avoid overcrowding the pot to ensure a proper sear.
3. Remove the beef and set aside. In the same pot, add the onion, garlic, carrots, and celery, sautéing until softened, about 5 minutes.
4. Return the beef to the pot along with any accumulated juices. Stir in the barley, beef stock, bay leaves, black pepper, and salt.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently for 1 hour and 30 minutes, stirring occasionally. Tip: The stew is ready when the beef is fork-tender and the barley is plump.
6. Remove the bay leaves and stir in the fresh parsley before serving. Tip: For an extra layer of flavor, let the stew rest for 10 minutes off the heat before serving.

Best enjoyed piping hot, this stew boasts a luxurious texture with the beef meltingly tender and the barley offering a satisfying chew. Serve it with a crusty loaf of bread to soak up every last drop of the rich, savory broth.

Flavorful Asian Inspired Beef Stew

Savory and deeply aromatic, this Asian Inspired Beef Stew marries the robustness of beef with the delicate balance of Asian spices, creating a dish that’s both comforting and exotic. Perfect for those chilly evenings when only a bowl of something heartwarming will do.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 tbsp fragrant sesame oil
• 3 cloves garlic, minced to a fine paste
• 1 inch fresh ginger, grated
• 4 cups rich beef broth
• 1/4 cup soy sauce, aged for depth
• 2 tbsp brown sugar, packed for sweetness
• 1 star anise, whole for aromatic warmth
• 2 carrots, sliced into thick coins
• 1 cup shiitake mushrooms, stems removed and caps quartered
• 2 green onions, sliced thinly for garnish

Instructions

1. Heat the sesame oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the beef cubes in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 3 minutes per side. Tip: Avoid overcrowding the pot to ensure a proper sear.
3. Lower the heat to medium and add the garlic and ginger, stirring constantly until fragrant, about 30 seconds.
4. Pour in the beef broth and soy sauce, scraping the bottom of the pot to release any browned bits.
5. Stir in the brown sugar and add the star anise, then bring the mixture to a gentle simmer.
6. Cover and reduce the heat to low, allowing the stew to cook until the beef is tender, about 2 hours. Tip: Check occasionally to ensure the liquid is at a bare simmer.
7. Add the carrots and shiitake mushrooms, cooking uncovered until the vegetables are tender, about 20 minutes. Tip: The mushrooms should be soft but still hold their shape.
8. Remove the star anise and discard.
9. Ladle the stew into bowls and garnish with sliced green onions.

Best enjoyed hot, this stew boasts tender beef that melts in your mouth, with vegetables that offer a slight crunch. The broth is a harmonious blend of savory, sweet, and aromatic notes, perfect when served over a bed of steamed jasmine rice for an extra touch of authenticity.

Tender Beef Stew with Sweet Potatoes

Kneading the boundaries of comfort and sophistication, this tender beef stew with sweet potatoes marries the rustic charm of slow-cooked meat with the subtle sweetness of root vegetables, creating a dish that’s as nourishing as it is elegant.

Ingredients

• 2 lbs chuck beef, cut into 1-inch cubes
• 3 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups robust red wine
• 4 cups homemade beef stock
• 2 large sweet potatoes, peeled and cubed
• 2 carrots, sliced into thick rounds
• 1 tbsp fresh thyme leaves
• 1 bay leaf
• Salt and finely ground black pepper to taste

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season the beef cubes generously with salt and pepper, then sear in batches until deeply browned on all sides, about 3-4 minutes per batch. Tip: Avoid overcrowding the pot to ensure a proper sear.
3. Remove the beef and set aside. In the same pot, add the diced onion and cook until translucent, about 5 minutes.
4. Add the minced garlic and cook for another minute until fragrant.
5. Pour in the red wine, scraping the bottom of the pot to deglaze, and let it reduce by half, about 5 minutes.
6. Return the beef to the pot, add the beef stock, thyme, and bay leaf. Bring to a simmer, then cover and cook on low heat for 1.5 hours. Tip: The liquid should barely bubble; adjust the heat as necessary.
7. Add the sweet potatoes and carrots, then continue to simmer uncovered until the vegetables are tender and the beef is fork-tender, about 30 minutes more. Tip: Skim off any excess fat from the surface for a cleaner flavor.
8. Season with additional salt and pepper if needed before serving.

Rich in flavor and texture, this stew boasts tender chunks of beef that melt in your mouth, complemented by the soft sweetness of the potatoes and carrots. Serve it in deep bowls with a crusty loaf of bread to soak up the luxurious sauce, or over a bed of creamy polenta for an extra comforting meal.

Herb Infused Beef Stew

Unveiling the essence of comfort food, our Herb Infused Beef Stew marries tender chunks of beef with a symphony of aromatic herbs, slow-cooked to perfection. This dish promises a heartwarming experience, blending deep flavors with a velvety broth that clings lovingly to each spoonful.

Ingredients

• 2 lbs chuck beef, cut into 1-inch cubes
• 3 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups robust red wine
• 4 cups homemade beef stock, simmered to perfection
• 3 carrots, peeled and sliced into thick coins
• 2 stalks celery, chopped
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 bay leaves
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat a large Dutch oven over medium-high heat and add the olive oil, allowing it to shimmer before adding the beef cubes. Sear the beef on all sides until a deep brown crust forms, about 3-4 minutes per side. Remove and set aside.
2. In the same pot, add the diced onion and minced garlic, sautéing until translucent and fragrant, about 5 minutes. Deglaze the pot with red wine, scraping up any browned bits for added flavor.
3. Return the beef to the pot, along with any accumulated juices. Add the beef stock, carrots, celery, rosemary, thyme, and bay leaves. Bring to a gentle boil, then reduce heat to low, covering the pot.
4. Simmer the stew for 2.5 to 3 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking and ensure even cooking.
5. Season with salt and freshly ground black pepper to taste. Remove the herb sprigs and bay leaves before serving.

Yielded is a stew where the beef melts in your mouth, enveloped in a broth that’s both rich and nuanced with herbaceous notes. Serve it over a bed of creamy mashed potatoes or with a crusty loaf of artisan bread to soak up every last drop.

Beef Stew with Dumplings

Zesty aromas fill the kitchen as we embark on crafting a comforting classic, where tender beef melds with fluffy dumplings in a harmonious blend of flavors and textures.

Ingredients

• 2 lbs chuck beef, cut into 1-inch cubes
• 3 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups beef stock, deeply flavored
• 2 cups carrots, peeled and sliced into thick coins
• 1 cup celery, chopped
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 2 cups all-purpose flour, sifted
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup whole milk, creamy and cold
• 2 tbsp unsalted butter, melted

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the beef cubes in batches, searing each side until deeply browned, about 3 minutes per side. Tip: Avoid overcrowding the pot to ensure a proper sear.
3. Remove the beef and set aside. In the same pot, add the onion and garlic, sautéing until translucent, about 5 minutes.
4. Return the beef to the pot, add the beef stock, carrots, celery, black pepper, and sea salt. Bring to a boil, then reduce to a simmer, covering and cooking for 1.5 hours until the beef is fork-tender.
5. While the stew simmers, prepare the dumplings. In a bowl, whisk together the flour, baking powder, and salt. Stir in the milk and melted butter until just combined. Tip: Do not overmix to keep the dumplings light.
6. Drop tablespoon-sized dollops of the dumpling batter onto the simmering stew. Cover and cook for 15 minutes without lifting the lid. Tip: The steam is crucial for cooking the dumplings through.
7. After 15 minutes, check that the dumplings are puffed and cooked through by inserting a toothpick; it should come out clean.

Behold a stew where the beef is succulent, the vegetables are tender, and the dumplings are pillowy clouds soaking up the rich broth. Serve this hearty dish in deep bowls, perhaps with a sprinkle of fresh herbs for a burst of color and freshness.

Slow Cooker Beef and Lentil Stew

Venturing into the realm of comforting, hearty meals, this slow cooker beef and lentil stew emerges as a sublime blend of rustic flavors and tender textures, perfect for those seeking both nourishment and culinary delight.

Ingredients

• 1.5 lbs of well-marbled chuck beef, cut into 1-inch cubes
• 1 cup of dried green lentils, rinsed and picked over
• 2 tablespoons of rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves of garlic, minced to aromatic perfection
• 2 carrots, peeled and chopped into hearty chunks
• 2 celery stalks, sliced with precision
• 4 cups of robust beef broth
• 1 teaspoon of finely ground black pepper
• 1 teaspoon of sea salt
• 1 bay leaf, for a subtle earthy essence
• 1 teaspoon of smoked paprika, for a whisper of warmth

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the beef cubes in a single layer, searing until a deep brown crust forms on all sides, approximately 3-4 minutes per side. Work in batches to avoid overcrowding.
3. Transfer the seared beef to the slow cooker, layering it evenly at the bottom.
4. In the same skillet, reduce the heat to medium and sauté the onion, garlic, carrots, and celery until softened and fragrant, about 5 minutes.
5. Scrape the vegetable mixture into the slow cooker, atop the beef.
6. Add the rinsed lentils, beef broth, black pepper, sea salt, bay leaf, and smoked paprika to the slow cooker, stirring gently to combine.
7. Cover and cook on low for 8 hours, or until the beef is fork-tender and the lentils are perfectly cooked.
8. Discard the bay leaf before serving, adjusting seasoning if necessary.

Every spoonful of this stew offers a harmonious blend of tender beef and creamy lentils, enveloped in a deeply flavorful broth. Serve it with a crusty artisan bread to soak up every last drop, or over a bed of creamy mashed potatoes for an extra comforting twist.

Beef Stew with Root Vegetables

Glistening under the gentle simmer of a slow-cooked broth, this beef stew with root vegetables is a testament to the comforting embrace of hearty, home-cooked meals. Each spoonful promises a tender bite of beef, harmoniously paired with the earthy sweetness of carrots, parsnips, and potatoes, all enveloped in a richly flavored gravy.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 3 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups beef stock, preferably homemade
• 2 large carrots, peeled and cut into 1-inch pieces
• 2 parsnips, peeled and cut into 1-inch pieces
• 3 medium Yukon Gold potatoes, cut into 1-inch pieces
• 1 tbsp tomato paste
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 2 sprigs fresh thyme
• 1 bay leaf

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the beef cubes in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 4 minutes per batch. Tip: Avoid overcrowding the pot to ensure a proper sear.
3. Remove the beef and set aside. In the same pot, add the diced onion and sauté until translucent, about 5 minutes.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Return the beef to the pot, along with any accumulated juices, and add the beef stock, tomato paste, black pepper, salt, thyme, and bay leaf. Bring to a gentle boil.
6. Reduce the heat to low, cover, and simmer for 1.5 hours, stirring occasionally. Tip: The low and slow cooking ensures the beef becomes fork-tender.
7. Add the carrots, parsnips, and potatoes to the pot. Cover and continue to simmer for another 30 minutes, or until the vegetables are tender. Tip: Cut the vegetables uniformly for even cooking.
8. Discard the thyme sprigs and bay leaf before serving.

Comforting and robust, this stew boasts a velvety texture with layers of umami from the beef and a subtle sweetness from the root vegetables. Serve it in deep bowls with a side of crusty bread to soak up every last drop of the savory gravy.

Beef and Guinness Stew with Parsnips

Few dishes embody the heartiness of Irish cuisine quite like a robust stew, and this Beef and Guinness Stew with Parsnips is no exception. Featuring tender chunks of beef slow-cooked in the deep, malty flavors of Guinness, accented by the subtle sweetness of parsnips, it’s a dish that promises warmth and satisfaction with every spoonful.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 cups Guinness stout
• 2 cups beef stock, preferably homemade
• 3 large parsnips, peeled and cut into 1-inch pieces
• 2 carrots, peeled and cut into 1-inch pieces
• 1 tbsp fresh thyme leaves
• 1 bay leaf
• Salt and finely ground black pepper, to season

Instructions

1. Preheat a large Dutch oven over medium-high heat and add the olive oil.
2. Season the beef cubes generously with salt and pepper, then brown them in batches to avoid overcrowding, about 4-5 minutes per batch. Transfer to a plate.
3. In the same pot, sauté the onion until translucent, about 5 minutes, then add the garlic and cook for another minute until fragrant.
4. Return the beef to the pot, pour in the Guinness and beef stock, scraping up any browned bits from the bottom of the pot.
5. Add the thyme and bay leaf, then bring the mixture to a simmer. Cover and reduce heat to low, cooking for 1.5 hours.
6. Add the parsnips and carrots, then continue to simmer uncovered for another 30 minutes, or until the vegetables are tender and the beef is fork-tender.
7. Season with additional salt and pepper if needed, then remove the bay leaf before serving.

Offering a perfect balance of rich, malty depth and earthy sweetness, this stew is best enjoyed with a slice of crusty bread to soak up the flavorful broth. The parsnips add a delightful texture contrast, making each bite a discovery of flavors and textures.

Beef Stew with Butternut Squash

Glistening under the gentle simmer of a stovetop, this Beef Stew with Butternut Squash marries the hearty depth of slow-cooked beef with the sweet, nutty undertones of autumn’s favorite squash, creating a dish that’s as comforting as it is sophisticated.

Ingredients

• 2 lbs chuck beef, cut into 1-inch cubes
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups butternut squash, peeled and cubed
• 4 cups beef stock, preferably homemade
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp finely ground black pepper
• 1 tsp sea salt

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the beef cubes in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 4 minutes per batch. Tip: Avoid overcrowding the pot to ensure a proper sear.
3. Reduce the heat to medium and add the diced onion, cooking until translucent, about 5 minutes.
4. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
5. Return the seared beef to the pot, along with the butternut squash, beef stock, rosemary, thyme, black pepper, and sea salt.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2 hours, or until the beef is fork-tender. Tip: Skim any excess fat from the surface periodically for a cleaner flavor.
7. Uncover and simmer for an additional 30 minutes to slightly reduce the broth, if desired. Tip: The stew is ready when the squash is soft and the broth has thickened slightly.

Lusciously tender beef and velvety butternut squash come together in a broth that’s rich with herbal notes, offering a perfect balance of flavors and textures. Serve this stew in deep bowls with a crusty loaf of bread for dipping, or over a bed of creamy polenta for an extra comforting meal.

Beef Stew with Green Beans and Tomatoes

Just as the seasons turn, so does our craving for dishes that comfort and nourish. This Beef Stew with Green Beans and Tomatoes is a harmonious blend of tender beef, crisp green beans, and juicy tomatoes, simmered to perfection in a rich, savory broth that promises to warm the soul.

Ingredients

• 1.5 lbs of well-marbled beef chuck, cut into 1-inch cubes
• 2 tbsp of robust extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves of garlic, minced
• 2 cups of vibrant green beans, trimmed and halved
• 3 ripe tomatoes, diced
• 4 cups of hearty beef stock
• 1 tsp of aromatic dried thyme
• 1 tsp of freshly ground black pepper
• 1 tsp of sea salt

Instructions

1. Heat the extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the beef cubes in a single layer, searing until deeply browned on all sides, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding.
3. Reduce the heat to medium and add the finely diced onion, sautéing until translucent, about 5 minutes.
4. Stir in the minced garlic and cook until fragrant, about 30 seconds.
5. Add the green beans and diced tomatoes, cooking for another 5 minutes until the vegetables begin to soften.
6. Pour in the beef stock, scraping the bottom of the pot to release any browned bits for added flavor.
7. Season with dried thyme, freshly ground black pepper, and sea salt, stirring to combine.
8. Bring the stew to a gentle boil, then reduce the heat to low, covering and simmering for 1.5 hours, or until the beef is fork-tender.
9. Skim off any excess fat from the surface of the stew before serving for a cleaner taste.

Kindly note how the beef becomes meltingly tender, the green beans retain a slight crunch, and the tomatoes dissolve into the broth, creating a stew that’s both hearty and nuanced. Serve it over a bed of creamy mashed potatoes or with a slice of crusty bread to soak up every last drop of the flavorful broth.

Beef Stew with Peppers and Onions

Comforting and hearty, this Beef Stew with Peppers and Onions is a symphony of flavors, where tender chunks of beef meld beautifully with the sweetness of caramelized onions and the slight crunch of vibrant bell peppers, all simmered to perfection in a rich, savory broth.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 3 tbsp rich extra virgin olive oil
• 1 large yellow onion, thinly sliced
• 2 bell peppers (1 red, 1 green), seeded and sliced into strips
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 4 cups beef stock, preferably homemade
• 1 tbsp tomato paste
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 2 sprigs fresh thyme
• 1 bay leaf

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season the beef cubes with salt and pepper, then brown them in batches, ensuring each piece is seared on all sides for about 3 minutes per batch. Tip: Avoid overcrowding the pot to ensure proper browning.
3. Remove the beef and set aside. In the same pot, add the sliced onions and bell peppers, sautéing until they begin to soften, about 5 minutes.
4. Add the minced garlic and cook for another minute until fragrant.
5. Sprinkle the flour over the vegetables, stirring to coat evenly, and cook for 2 minutes to remove the raw flour taste.
6. Slowly pour in the beef stock, stirring constantly to avoid lumps. Tip: For a smoother stew, warm the stock before adding.
7. Return the beef to the pot, along with any accumulated juices. Stir in the tomato paste, thyme, and bay leaf.
8. Bring the stew to a simmer, then reduce the heat to low. Cover and cook for 1.5 to 2 hours, or until the beef is fork-tender. Tip: Stir occasionally to prevent sticking.
9. Once done, remove the thyme sprigs and bay leaf before serving.

Succulent and deeply flavorful, this stew boasts a velvety texture with chunks of beef that fall apart at the slightest touch. Serve it over a bed of creamy mashed potatoes or with a crusty loaf of bread to soak up every last drop of the savory sauce.

Conclusion

Feast your eyes on these 17 mouthwatering crock pot stew meat recipes that promise ease and flavor in every bite! Perfect for busy home cooks across North America, this roundup is your ticket to delicious, hassle-free meals. Don’t forget to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!