Crock-Pot Beef Stew

It’s even better the next day

One of the best things about this beef stew is how fabulous it is to have dinner ready and waiting for you at the end of a hectic day. In the morning, simply toss everything in the Crock-Pot, and it’s done seven hours later. Plus it smells so good when you open the front door!

This recipe offers the flavors of parsnip, carrot, beef, onion and bay leaves. The tenderness of the beef complements the sweetness of the carrots and parsnips. Instead of water, I use a beef stock and red wine to enrich the flavor. This dish is even better the following day, when all the flavors have been kissing and hugging and finally get married. Your family will be perfectly happy to eat this two days in a row. And cleanup? It’s just one pot!

Watch the video (see ingredients and directions below)

Crock-Pot Beef Stew


  • 6 carrots, peeled and cut into large chunks at an angle (don’t they look pretty that way?)
  • 2 large parsnips, peeled and cut into large chunks
  • 1 large onion, sliced
  • 1 1/2 lb beef stew meat, cubed
  • 1 1/2 (32-oz) cartons beef stock
  • 1 c red wine
  • 2 bay leaves
  • 1 tbsp fresh thyme

As always

  • Olive oil, about 3 tbsp
  • Sea salt
  • Freshly ground pepper


  • Heat skillet over medium-to-high heat.
  • Add stew meat and drizzle with olive oil.
  • Sprinkle with salt and pepper.
  • When it’s nicely browned, pour meat and pan drippings into Crock-Pot.
  • Add onion, carrots, parsnips, stock, red wine and bay leaves.
  • Pull the leaves off thyme sprig and sprinkle over ingredients.
  • Sprinkle with additional salt and pepper, and give it a quick stir.
  • Cover Crock-Pot, set on Low and step away … from the house.
  • After at least 7 hours, return to a wonderful-smelling home and a fantastic dinner! (Just remember to take out the bay leaves before serving.)
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