18 Hearty Crock Pot Stew Meat Recipes Delicious

Mmm, there’s nothing quite like the aroma of a hearty stew simmering away in your crock pot, filling your home with warmth and comfort. Whether you’re craving a classic beef stew, a spicy chili, or something uniquely delicious, we’ve gathered 18 mouthwatering recipes that promise to satisfy. Perfect for busy weeknights or cozy weekends, these stew meat ideas will have everyone asking for seconds. Let’s dig in!

Slow Cooker Beef Stew

Hey, you know those days when you crave something hearty but don’t want to spend hours in the kitchen? This slow cooker beef stew is your answer. It’s all about tossing ingredients in and letting the magic happen.

Ingredients

• 2 lbs of beef chuck, cut into 1-inch pieces
• A couple of carrots, chopped
• A couple of celery stalks, diced
• 1 large onion, chopped
• 3 cloves of garlic, minced
• A splash of red wine (about 1/2 cup)
• 4 cups of beef broth
• 2 tbsp of tomato paste
• 1 tsp of dried thyme
• 1 tsp of dried rosemary
• Salt and pepper, to your liking
• 2 tbsp of olive oil
• 1/4 cup of flour

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Tip: Get the oil nice and hot to sear the beef properly.
2. Season the beef with salt and pepper, then toss it in flour. Brown the beef in the skillet, about 3-4 minutes per side. Don’t overcrowd the pan—do it in batches if needed.
3. Transfer the beef to your slow cooker. Tip: Those brown bits at the bottom of the skillet? That’s flavor. Deglaze with the red wine and pour it over the beef.
4. Add the carrots, celery, onion, garlic, tomato paste, thyme, and rosemary to the slow cooker. Pour in the beef broth.
5. Cover and cook on low for 8 hours or high for 4 hours. Tip: Resist the urge to peek. Keeping the lid on ensures even cooking.
6. Once done, give it a taste and adjust the seasoning if needed.

Deliciously tender beef and veggies in a rich, savory broth—this stew is comfort in a bowl. Serve it with a slice of crusty bread to soak up all that goodness, or over a bed of mashed potatoes for an extra hearty meal.

Crock Pot Irish Stew

Ready to cozy up with a dish that practically makes itself? This Crock Pot Irish Stew is your ticket to a hearty, no-fuss meal that’s packed with flavor and comfort.

Ingredients

• 2 pounds of beef chuck, cut into 1-inch pieces
• 4 medium potatoes, peeled and chopped into chunks
• 3 carrots, sliced into thick coins
• 1 large onion, roughly chopped
• 2 cloves of garlic, minced
• 4 cups of beef broth
• a splash of Worcestershire sauce
• a couple of sprigs of fresh thyme
• 1 bay leaf
• salt and pepper, to season

Instructions

1. Season the beef chunks generously with salt and pepper.
2. Heat a large skillet over medium-high heat and brown the beef on all sides, about 3-4 minutes per side. Tip: Don’t overcrowd the pan to get a good sear.
3. Transfer the beef to your crock pot.
4. In the same skillet, sauté the onions and garlic until they’re just soft, about 2 minutes. Tip: This step builds flavor, so don’t skip it!
5. Add the onions and garlic to the crock pot, along with the potatoes, carrots, beef broth, Worcestershire sauce, thyme, and bay leaf.
6. Cover and cook on low for 8 hours or on high for 4 hours. Tip: The stew is ready when the beef is fork-tender.
7. Remove the thyme sprigs and bay leaf before serving.

Unbelievably tender beef and veggies in a rich, savory broth make this stew a winner. Serve it with a slice of crusty bread to soak up all the deliciousness.

Hearty Beef and Barley Stew

Got a chilly evening ahead? This hearty beef and barley stew is your go-to comfort food, packed with rich flavors and wholesome ingredients that’ll warm you right up.

Ingredients

• 1.5 lbs of beef chuck, cut into 1-inch cubes
• A couple of carrots, chopped
• 2 stalks of celery, diced
• 1 large onion, chopped
• 3 cloves of garlic, minced
• A splash of olive oil
• 6 cups of beef broth
• 1 cup of pearl barley
• A bay leaf
• Salt and pepper, just enough to season

Instructions

1. Heat a splash of olive oil in a large pot over medium-high heat.
2. Add the beef cubes, browning them on all sides. This should take about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Toss in the chopped onion, carrots, celery, and minced garlic. Cook until the veggies soften, about 5 minutes.
4. Pour in the beef broth and add the bay leaf. Bring to a boil, then reduce heat to low. Tip: Skim off any foam that rises to the top for a clearer broth.
5. Stir in the pearl barley. Cover and simmer for about 45 minutes, or until the barley is tender. Tip: Stir occasionally to prevent sticking.
6. Season with salt and pepper to your liking. Remove the bay leaf before serving.

Now, this stew’s got a lovely thick texture, with the barley adding a nice chew. The beef? Melt-in-your-mouth tender. Serve it with a slice of crusty bread to soak up all that goodness.

Slow Cooker Moroccan Beef Stew

You’re going to love how this Slow Cooker Moroccan Beef Stew fills your kitchen with warm, spicy aromas. It’s the kind of dish that makes you feel like a culinary wizard with minimal effort.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• A couple of carrots, sliced
• A splash of olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• A sprinkle of salt and pepper
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• A pinch of cayenne pepper
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef broth
• A handful of dried apricots, chopped
• A handful of green olives, pitted

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat. Add the beef cubes and brown them on all sides, about 5 minutes. Tip: Don’t overcrowd the pan to get a good sear.
2. Transfer the beef to your slow cooker. In the same skillet, add the onion and carrots, cooking until they start to soften, about 3 minutes. Tip: This step builds flavor, so don’t skip it.
3. Add the garlic, cumin, cinnamon, and cayenne to the skillet, stirring for about 30 seconds until fragrant. Then, pour in the diced tomatoes and beef broth, scraping up any browned bits from the bottom of the pan.
4. Pour the skillet contents over the beef in the slow cooker. Add the apricots and olives, giving everything a gentle stir.
5. Cover and cook on low for 8 hours or on high for 4 hours. Tip: The longer it cooks, the more tender the beef becomes.

When it’s ready, the beef will be fork-tender, and the sauce will have thickened into a rich, flavorful gravy. Serve it over couscous or with a side of crusty bread to soak up all the deliciousness.

Crock Pot Beef and Mushroom Stew

Nothing beats coming home to the comforting aroma of a hearty stew simmering away in your crock pot. This beef and mushroom stew is your ticket to a cozy, no-fuss dinner that feels like a hug in a bowl.

Ingredients

• 2 lbs beef chuck, cut into 1-inch pieces
• a couple of tablespoons of olive oil
• a splash of red wine (about 1/2 cup)
• 4 cups beef broth
• a handful of fresh thyme sprigs
• 2 bay leaves
• 3 cloves garlic, minced
• 1 large onion, chopped
• 3 carrots, sliced into coins
• 2 celery stalks, chopped
• 8 oz mushrooms, sliced
• 2 tablespoons tomato paste
• salt and pepper, to your liking

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Brown the beef pieces on all sides, working in batches if needed. This step is key for flavor, so don’t rush it.
2. Transfer the beef to your crock pot. Deglaze the skillet with the red wine, scraping up all those tasty bits, and pour it over the beef.
3. Add the beef broth, thyme, bay leaves, garlic, onion, carrots, celery, mushrooms, and tomato paste to the crock pot. Give everything a good stir to combine.
4. Cover and cook on low for 8 hours or on high for 4 hours. The stew is ready when the beef is fork-tender.
5. Season with salt and pepper before serving. Remember, you can always add more, but you can’t take it out, so start with a little.

Rich in flavor and with a melt-in-your-mouth texture, this stew pairs wonderfully with crusty bread or over a bed of creamy mashed potatoes for an extra comforting meal.

Comforting Beef and Potato Stew

Kick off your cozy evening with this hearty beef and potato stew that’s sure to warm you up from the inside out. It’s the kind of meal that feels like a hug, perfect for those chilly nights when you crave something comforting and satisfying.

Ingredients

• 1.5 lbs of beef chuck, cut into 1-inch pieces
• A couple of tablespoons of olive oil
• 4 medium potatoes, peeled and diced
• 2 carrots, sliced
• 1 onion, chopped
• 3 cloves of garlic, minced
• A splash of red wine (optional)
• 4 cups of beef broth
• 1 teaspoon of thyme
• Salt and pepper to season

Instructions

1. Heat the olive oil in a large pot over medium-high heat. Add the beef pieces and brown them on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to get a good sear.
2. Throw in the onions and garlic, sautéing until they’re soft and fragrant, about 2 minutes.
3. Pour in a splash of red wine to deglaze the pot, scraping up any browned bits. Tip: This adds depth to the stew’s flavor.
4. Add the beef broth, potatoes, carrots, and thyme. Bring to a boil, then reduce the heat to low. Cover and simmer for 1.5 hours, or until the beef is tender. Tip: Stir occasionally to prevent sticking.
5. Season with salt and pepper before serving. The stew should be thick, with the beef falling apart and the vegetables soft but not mushy.

Brimming with rich flavors and tender chunks of beef, this stew is a bowl of comfort. Serve it with a slice of crusty bread to soak up all the delicious broth, or over a bed of mashed potatoes for an extra hearty meal.

Slow Cooker Guinness Beef Stew

Warm up your kitchen with this hearty Slow Cooker Guinness Beef Stew, perfect for those days when you crave something comforting without the fuss. You’ll love how the flavors meld together while you go about your day.

Ingredients

• 2 lbs beef chuck, cut into 1-inch pieces
• A couple of carrots, sliced
• 2 medium potatoes, diced
• 1 onion, chopped
• A splash of Guinness (about 1 cup)
• 2 cups beef broth
• A tablespoon of tomato paste
• A couple of garlic cloves, minced
• 1 tsp dried thyme
• Salt and pepper, to season
• A tablespoon of flour
• A drizzle of olive oil

Instructions

1. Heat a drizzle of olive oil in a pan over medium-high heat. Brown the beef pieces on all sides, about 3-4 minutes per side. Tip: Don’t overcrowd the pan to get a good sear.
2. Transfer the beef to your slow cooker. Sprinkle with flour, salt, and pepper, then toss to coat.
3. Add the carrots, potatoes, onion, and garlic to the slow cooker.
4. In a bowl, mix the Guinness, beef broth, tomato paste, and thyme. Pour over the beef and veggies.
5. Cover and cook on low for 8 hours or high for 4 hours. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
6. Once done, give it a gentle stir. The beef should be fork-tender. Tip: If the stew’s too thin, let it cook uncovered for the last 30 minutes to thicken.

The stew turns out rich and velvety, with the Guinness adding a deep, malty backbone. Serve it with crusty bread to soak up every last drop, or over a bed of mashed potatoes for extra comfort.

Crock Pot Beef and Vegetable Stew

Mmm, there’s nothing like coming home to the comforting aroma of a hearty stew that’s been simmering all day. You’re going to love how this Crock Pot Beef and Vegetable Stew turns tough cuts of meat into tender bites, with veggies that soak up all the rich flavors.

Ingredients

• 2 lbs beef chuck, cut into 1-inch pieces
• A couple of carrots, chopped
• 2 potatoes, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• A splash of olive oil
• 4 cups beef broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• Salt and pepper, just enough to season

Instructions

1. Heat a splash of olive oil in a pan over medium-high heat. Brown the beef pieces on all sides, about 3-4 minutes per side. This step adds depth to the stew’s flavor.
2. Transfer the beef to your Crock Pot. Add the chopped carrots, diced potatoes, chopped onion, and minced garlic.
3. In a bowl, whisk together the beef broth and tomato paste until smooth. Pour over the beef and veggies in the Crock Pot.
4. Sprinkle in the dried thyme, and season with salt and pepper. Give everything a good stir to combine.
5. Cover and cook on LOW for 8 hours or on HIGH for 4 hours. The low and slow cooking makes the beef incredibly tender.
6. Once done, give the stew a taste and adjust the seasoning if needed. Tip: If the stew is too thin, you can thicken it with a cornstarch slurry.

You’ll find the beef melts in your mouth, and the veggies are perfectly soft but not mushy. Serve this stew with a slice of crusty bread to soak up every last bit of that delicious broth.

Savory Beef and Lentil Stew

Perfect for those chilly evenings when you’re craving something hearty and comforting, this savory beef and lentil stew is a one-pot wonder that’ll fill your kitchen with the most inviting aromas. You’ll love how the flavors meld together, creating a rich and satisfying meal.

Ingredients

• 1 lb beef chuck, cut into 1-inch cubes
• A couple of carrots, chopped
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 cup dried lentils, rinsed
• 4 cups beef broth
• A splash of olive oil
• 1 tsp smoked paprika
• Salt and pepper, just enough to season

Instructions

1. Heat a splash of olive oil in a large pot over medium-high heat.
2. Add the beef cubes, seasoning them with salt and pepper, and brown them on all sides. This should take about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Throw in the diced onion and minced garlic, sautéing until the onion turns translucent, about 3 minutes.
4. Stir in the chopped carrots, lentils, smoked paprika, and beef broth. Tip: Rinsing the lentils removes any debris.
5. Bring the mixture to a boil, then reduce the heat to low, covering the pot. Let it simmer for about 45 minutes, or until the lentils are tender and the beef is fork-tight. Tip: Stir occasionally to prevent sticking.

Delightfully thick and packed with flavor, this stew is perfect served with a slice of crusty bread for dipping. The lentils add a lovely texture, making each spoonful a comforting bite.

Slow Cooker Hungarian Goulash

Kick off your cozy evening with this hearty Slow Cooker Hungarian Goulash. It’s the perfect set-it-and-forget-it meal that fills your home with warmth and aroma.

Ingredients

• 2 lbs of beef chuck, cut into 1-inch cubes
• 2 large onions, chopped
• 3 cloves of garlic, minced
• 2 tbsp of sweet paprika
• 1 tsp of caraway seeds
• a splash of red wine vinegar
• 1 can (14.5 oz) of diced tomatoes
• 2 cups of beef broth
• 2 large carrots, sliced
• 2 large potatoes, cubed
• a couple of bay leaves
• salt and pepper, to your liking

Instructions

1. Heat a large skillet over medium-high heat. Brown the beef cubes on all sides, about 3-4 minutes per side. Tip: Don’t overcrowd the pan to get a good sear.
2. Transfer the beef to your slow cooker. In the same skillet, sauté the onions and garlic until soft, about 5 minutes.
3. Add the paprika and caraway seeds to the skillet, stirring for 30 seconds to wake up the flavors. Tip: Toasting spices releases their aroma.
4. Pour in the red wine vinegar to deglaze the pan, scraping up any browned bits. Add this mixture to the slow cooker.
5. Stir in the diced tomatoes, beef broth, carrots, potatoes, and bay leaves. Season with salt and pepper.
6. Cover and cook on low for 8 hours or high for 4 hours. Tip: The longer it cooks, the more tender the beef becomes.
7. Remove the bay leaves before serving. Taste and adjust seasoning if needed.

Just imagine the tender beef and veggies swimming in a rich, paprika-infused broth. Serve it with a dollop of sour cream and a sprinkle of fresh parsley for an extra touch of comfort.

Crock Pot Beef and Ale Stew

Craving something hearty and comforting? This Crock Pot Beef and Ale Stew is your go-to for those chilly evenings when you want minimal fuss but maximum flavor.

Ingredients

• 2 lbs beef chuck, cut into 1-inch pieces
• A couple of carrots, chopped
• 2 medium potatoes, diced
• 1 onion, roughly chopped
• A splash of ale (about 1 cup)
• 2 cups beef broth
• A tablespoon of tomato paste
• A couple of garlic cloves, minced
• Salt and pepper to season
• A sprinkle of flour (about 2 tbsp)

Instructions

1. Season the beef pieces with salt and pepper, then toss them in flour until lightly coated.
2. Heat a bit of oil in a pan over medium-high heat and brown the beef on all sides. Don’t overcrowd the pan—do this in batches if needed.
3. Transfer the beef to your Crock Pot. Tip: Browning the beef first adds depth to the stew’s flavor.
4. In the same pan, sauté the onions and garlic until soft, about 3 minutes. Add them to the Crock Pot.
5. Throw in the carrots, potatoes, ale, beef broth, and tomato paste. Give everything a good stir.
6. Cover and cook on low for 8 hours or on high for 4 hours. Tip: Low and slow is the secret to tender beef.
7. About 30 minutes before serving, check the stew. If it’s too thin, mix a tablespoon of flour with a bit of water and stir it in to thicken. Tip: This is also a good time to adjust the seasoning.

Got a bowl ready? The stew should be rich and hearty, with the ale adding a subtle depth. Serve it with crusty bread to soak up all that delicious gravy.

Rich Beef and Red Wine Stew

Kick off your cozy evening with this rich beef and red wine stew that’s sure to warm you up from the inside out. It’s hearty, flavorful, and perfect for those chilly nights when you crave something comforting.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• A couple of tablespoons of olive oil
• 1 large onion, chopped
• 2 carrots, sliced into thick coins
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• A splash of red wine (about 1 cup)
• 2 cups beef broth
• 1 tbsp tomato paste
• A few sprigs of fresh thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to your liking

Instructions

1. Heat the olive oil in a large pot over medium-high heat. Add the beef cubes in batches, browning them on all sides. Don’t overcrowd the pot—this ensures a good sear.
2. Once all the beef is browned, set it aside. In the same pot, toss in the onion, carrots, and celery. Cook until they start to soften, about 5 minutes.
3. Stir in the garlic and cook for another minute until fragrant.
4. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for a couple of minutes to reduce slightly.
5. Add the beef back to the pot along with the beef broth, tomato paste, thyme, and bay leaf. Bring to a boil, then reduce the heat to low. Cover and let it simmer gently for about 2 hours, or until the beef is tender.
6. Season with salt and pepper. Remember, the flavors will concentrate as the stew cooks, so go easy at first.

Beefy and robust, this stew’s deep flavors are perfectly balanced by the sweetness of the carrots and the earthiness of the thyme. Serve it over a bed of creamy mashed potatoes or with a crusty loaf of bread to soak up all that delicious sauce.

Slow Cooker Beef and Corn Stew

Unbelievably easy and packed with flavor, this slow cooker beef and corn stew is your ticket to a hearty meal with minimal fuss. Just set it and forget it, and you’ll come home to something delicious.

Ingredients

• 2 lbs beef chuck, cut into 1-inch pieces
• A couple of carrots, chopped
• 2 potatoes, diced
• 1 cup corn kernels (fresh or frozen)
• 1 onion, chopped
• 3 cloves garlic, minced
• A splash of olive oil
• 4 cups beef broth
• 1 tbsp tomato paste
• 1 tsp thyme
• Salt and pepper, to your liking

Instructions

1. Heat a splash of olive oil in a pan over medium-high heat. Brown the beef pieces on all sides, about 3-4 minutes per side. Tip: Don’t overcrowd the pan to get a good sear.
2. Transfer the beef to your slow cooker. Add the chopped onion, minced garlic, carrots, and potatoes.
3. In a bowl, whisk together the beef broth and tomato paste until smooth. Pour over the beef and veggies in the slow cooker.
4. Sprinkle in the thyme, and season with salt and pepper. Give everything a good stir to combine.
5. Cover and cook on low for 7-8 hours or on high for 3-4 hours. Tip: The longer it cooks on low, the more tender the beef will be.
6. About 30 minutes before serving, stir in the corn kernels. Tip: This keeps the corn from getting too mushy.
7. Once done, give it a taste and adjust the seasoning if needed.

Mouthwatering and comforting, this stew has tender beef and veggies in a rich, flavorful broth. Serve it with a slice of crusty bread for dipping, or over a bed of rice for an extra hearty meal.

Crock Pot Beef and Bean Stew

Kick off your cozy evening with this hearty Crock Pot Beef and Bean Stew that’s as easy to make as it is delicious. You’ll love how the flavors meld together while you go about your day.

Ingredients

• 2 lbs beef chuck, cut into 1-inch pieces
• A couple of carrots, chopped
• 2 stalks celery, diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• A splash of olive oil
• 4 cups beef broth
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• Salt and pepper, to your liking

Instructions

1. Heat a splash of olive oil in a skillet over medium-high heat. Brown the beef pieces on all sides, about 3-4 minutes per side. Tip: Don’t overcrowd the skillet to get a good sear.
2. Transfer the beef to your Crock Pot. Add the carrots, celery, onion, and garlic on top.
3. In a bowl, whisk together the beef broth, tomato paste, and smoked paprika. Pour over the ingredients in the Crock Pot.
4. Cover and cook on LOW for 8 hours or HIGH for 4 hours. Tip: Stirring isn’t necessary, but it’s okay to peek once or twice.
5. About 30 minutes before serving, add the kidney and black beans. This keeps them from getting too mushy.
6. Season with salt and pepper to your liking. Tip: Taste as you go to adjust the seasoning perfectly.

Zesty and rich, this stew has a melt-in-your-mouth texture with the beef and a slight bite from the beans. Serve it over a scoop of creamy mashed potatoes or with a side of crusty bread for dipping.

Spicy Beef and Tomato Stew

Oh, you’re going to love this Spicy Beef and Tomato Stew. It’s the kind of dish that warms you up from the inside out, perfect for those days when you need a little extra comfort.

Ingredients

• 1.5 lbs of beef chuck, cut into chunks
• A couple of tablespoons of olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 cups of beef broth
• A can (14.5 oz) of diced tomatoes
• A splash of red wine vinegar
• 1 teaspoon of smoked paprika
• A pinch of red pepper flakes (adjust to your heat preference)
• Salt and freshly ground black pepper

Instructions

1. Heat the olive oil in a large pot over medium-high heat until it shimmers.
2. Add the beef chunks, seasoning with salt and pepper, and brown them on all sides. This should take about 5 minutes. Tip: Don’t overcrowd the pot; work in batches if necessary.
3. Throw in the chopped onion and minced garlic, stirring until they’re soft and fragrant, about 3 minutes.
4. Pour in the beef broth and diced tomatoes, then add the red wine vinegar, smoked paprika, and red pepper flakes. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 hours, or until the beef is tender. Tip: Check occasionally and add a bit more broth if it’s looking dry.
6. Once the beef is fork-tender, taste and adjust the seasoning with more salt and pepper if needed. Tip: Letting it sit for 10 minutes off the heat before serving allows the flavors to meld even more.

Now, this stew is rich, with a deep tomato base and just the right kick of heat. Serve it over a heap of creamy mashed potatoes or with a side of crusty bread to soak up all that delicious sauce.

Slow Cooker Beef and Pumpkin Stew

Looking for a cozy, hearty meal that practically cooks itself? You’ve got to try this slow cooker beef and pumpkin stew—it’s like autumn in a bowl, but honestly, it’s so good you’ll want it year-round.

Ingredients

• 2 lbs beef chuck, cut into 1-inch pieces
• A couple of carrots, chopped
• 1 large onion, diced
• 2 cups pumpkin puree (not pie filling)
• 4 cups beef broth
• A splash of red wine (optional, but why not?)
• 2 tbsp tomato paste
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper, to get it just right

Instructions

1. First, season your beef chunks with salt and pepper. This is your flavor foundation, so don’t skimp.
2. Heat a bit of oil in a pan over medium-high heat. Brown the beef in batches—don’t crowd the pan, or you’ll steam the meat instead of browning it. Tip: Browning equals flavor, so take your time here.
3. Transfer the beef to your slow cooker. Add the carrots, onion, pumpkin puree, beef broth, red wine, tomato paste, thyme, and rosemary. Stir to combine.
4. Cover and cook on low for 8 hours or on high for 4 hours. The beef should be fork-tender. Tip: If you’re around, give it a stir halfway through to make sure everything’s mingling nicely.
5. Once done, taste and adjust the seasoning if needed. Sometimes a little extra salt brings all the flavors together.

Hearty and rich, this stew has a velvety texture from the pumpkin, with the beef so tender it practically melts. Serve it with a crusty bread to soak up all that goodness, or over a bed of mashed potatoes for the ultimate comfort meal.

Crock Pot Beef and Sweet Potato Stew

Busy days call for hearty, no-fuss meals that practically cook themselves. This Crock Pot Beef and Sweet Potato Stew is your ticket to a comforting dinner with minimal effort.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 medium sweet potatoes, peeled and chopped into chunks
• 1 large onion, diced
• 2 carrots, sliced
• 2 cloves garlic, minced
• 3 cups beef broth
• a splash of red wine (about 1/4 cup)
• 1 tbsp tomato paste
• 1 tsp dried thyme
• a couple of bay leaves
• salt and pepper, to season

Instructions

1. Season the beef cubes with salt and pepper. Tip: For extra flavor, let them sit seasoned for 10 minutes before cooking.
2. Heat a splash of oil in a pan over medium-high heat. Brown the beef on all sides, about 3-4 minutes per side. Tip: Don’t overcrowd the pan to get a good sear.
3. Transfer the beef to your Crock Pot. Add the sweet potatoes, onion, carrots, and garlic.
4. In the same pan, deglaze with the red wine, scraping up any browned bits. Stir in the tomato paste and thyme, then pour over the ingredients in the Crock Pot.
5. Add the beef broth and bay leaves. Cover and cook on low for 7-8 hours or high for 4-5 hours. Tip: The stew is ready when the beef is fork-tender.
6. Remove the bay leaves before serving. Taste and adjust seasoning if needed.

Now, this stew is rich, with tender beef and sweet potatoes that melt in your mouth. Serve it with a crusty bread to soak up all the delicious broth, or over a bed of mashed potatoes for extra comfort.

Classic Beef and Onion Stew

Unbelievably cozy and packed with flavor, this Classic Beef and Onion Stew is your go-to for chilly evenings. You’ll love how the beef turns fork-tender and the onions melt into a sweet, rich sauce.

Ingredients

• 2 lbs beef chuck, cut into 1-inch pieces
• A couple of large onions, sliced
• 3 cloves garlic, minced
• A splash of red wine (about 1/2 cup)
• 4 cups beef broth
• 2 tbsp olive oil
• 1 tbsp flour
• A pinch of salt and pepper
• 2 sprigs of fresh thyme

Instructions

1. Heat the olive oil in a large pot over medium-high heat until it shimmers.
2. Season the beef with salt and pepper, then brown it in batches to avoid crowding. Tip: Don’t rush this step—good browning equals more flavor.
3. Remove the beef and toss in the onions, cooking until they’re soft and golden, about 10 minutes.
4. Add the garlic and flour, stirring for a minute to cook off the raw flour taste.
5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Tip: Those bits are flavor gold!
6. Return the beef to the pot, add the beef broth and thyme, then bring to a simmer.
7. Cover and cook on low heat for about 2 hours, until the beef is tender. Tip: Check occasionally to ensure it’s not boiling—gentle simmering is key.

Zesty with a deep, savory richness, this stew’s gravy is perfect over mashed potatoes or with crusty bread for dipping. The beef? So tender it practically falls apart at the sight of a fork.

Conclusion

Brimming with flavor and comfort, our roundup of 18 hearty Crock Pot stew meat recipes is your ticket to delicious, fuss-free meals. Whether you’re craving classic beef stew or something with a twist, there’s a dish here to warm every heart. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest board for your next cozy dinner inspiration!

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