Crockpot Beef Stew combines tender beef, sweet carrots, and rich gravy, with gnocchi instead of potatoes for a soft, irresistible twist.
author’s note
My Dad’s Famous Beef Stew, Reinvented!
Growing up, my dad made beef stew all the time. Everyone knew he made the best stew. Friends and neighbors often stayed for dinner when he was cooking, and I loved it so much that I would ask for it on my birthday (even though my birthday is in the middle of summer!).
My dad always used potatoes, never gnocchi, but this recipe is my twist on his famous stew. He never followed a recipe. He just added a bit of this and a touch of that, so it took some phone calls and a lot of testing to get it just right. Now, this version with gnocchi has become a favorite at my house, and I honestly could eat it every single week.
Ingredients
| Ingredient | Swaps / Tips |
|---|---|
| Beef Chuck Roast | Swap with bottom round roast or stew meat, but chuck has the best flavor. |
| Red Wine | Skip wine and use more beef stock if preferred. |
| Beef Stock | Chicken stock works in a pinch, though flavor will be lighter. |
| Carrots | Parsnips or turnips add a nice variation. |
| Worcestershire Sauce | Soy sauce can work as a backup. |
| Fresh Thyme & Parsley | Use dried herbs if fresh isn’t available. |
| Gnocchi | Egg noodles or small pasta shells also work. |
Quick Tip
Just so expectations are set at the start, this is not a dump-it-and-forget-it, one-pot kind of meal. If you’re looking for that type of stew, try this Sweet Potato Stew — it’s very easy, one-pot (slow cooker), and super popular with rave reviews!
How To Make Crockpot Beef Stew
- Sear the Beef: Heat a skillet and brown the beef. This adds flavor and reduces grease.
- Gravy: Use the same skillet to create the gravy, picking up the flavorful bits left from the beef.
- Add Ingredients: Put all the ingredients (except gnocchi) into the slow cooker.
- Cook: On low for best flavor and tenderness, or high if you’re short on time.
- Cook the Gnocchi: Boil gnocchi for 2-3 minutes just before serving.
- Serve: Add gnocchi to each bowl of stew and serve with crusty bread.
Let’s Chat Gnocchi
Most beef stew recipes use potatoes, but I love swapping them with gnocchi. These pillowy potato dumplings keep the flavor of potato but bring a softer, more comforting texture.
To decide what gnocchi to purchase, here is a list of the top sellers on Amazon and a list of taste tester’s favorites. My local grocery store doesn’t have a huge selection, but Gia Russa® Gnocchi is typically my go-to.
Quick Tip
Instead of mixing all the gnocchi into the stew, add a handful to each bowl. Gnocchi soaks up liquid and can become mushy or fall apart when stored with the stew.
Storage
- Storing: Cool crockpot beef stew completely, cover, and refrigerate for up to 3 days.
- Reheating: Warm on the stovetop over low heat, stirring often. Add a splash of stock if too thick.
- Freezing: Freeze cooled stew (without gnocchi) in airtight containers up to 3 months.
Crockpot Beef Stew Serving Suggestions:
Appetizers
Life-Changing No-Knead Dinner Rolls
Salads
Italian Salad Recipe
Salads
Winter Fruit Salad
Lunch
Easy Focaccia Recipe
Crockpot Beef Stew
Video
Equipment
- 6-quart Crock-Pot 6-quart
- Large pot cast iron preferred
Ingredients
- 3 tablespoons olive oil divided
- 2-1/2 pounds beef chuck roast cut into 1 to 2-inch cubes, bite-size pieces
- Salt and pepper
- 1 yellow onion diced, 1-1/2 cups
- 2 teaspoons minced garlic
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1/2 cup red wine or 100% grape juice or extra beef stock, see note 1
- 2 cups beef stock see note 2
- 2 cups baby carrots halved lengthwise
- 4 stalks celery sliced, 1 and 3/4 cups
- 1 (14.5-ounce) can fire-roasted diced tomatoes undrained
- 2 tablespoons tomato paste
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
- 1 teaspoon granulated sugar
- 1 (16-ounce) package gnocchi miniature or regular-sized, see note 3
- fresh thyme or flat-leaf Italian parsley; optional, for serving
- Hearty warm buttered bread optional, for serving
Instructions
- Cut the beef chuck roast into 1 to 2-inch cubes and set aside. Toss beef cubes with salt and pepper to taste; I add 2 teaspoons salt and 1-1/2 teaspoons pepper.
- Heat a large pot on high (cast iron is best!) Add in 2 tablespoons olive oil. Once pot is hot, add a single, spaced-out layer of cubed beef pieces (don’t overcrowd the beef so they can get a nice sear). Sear beef for about 2 minutes per side (Don’t stir the beef around; simply leave it in one spot and, using tongs, flip it to the other side—it should release easily). Sear beef in batches, adding extra olive oil if needed. Once a batch is seared, remove it with tongs into a bowl and set aside.
- Do not wash out the pot—it’s got loads of flavor! Add remaining 1 tablespoon oil. Add diced onions and cook, stirring constantly, for 4–6 minutes, or until beginning to soften, scraping up the browned bits in the pot as you stir. Add garlic and cook for another 30 seconds or until fragrant. Add the butter and allow to melt.
- While whisking constantly, add the flour and, continuing to whisk, cook for 1 minute. Pour in the wine (or stock) while whisking constantly until you get a thick sludge and the liquid has reduced. Add in the beef stock, gradually, while whisking constantly. Simmer over low heat until thickened, about 2–3 minutes. Remove from heat and scrape every bit of this mixture into the slow cooker.
- While you’re working on the beef or gravy, add the remaining ingredients to a 6-quart slow cooker: halved baby carrots, sliced celery, fire-roasted diced tomatoes (don’t drain), tomato paste, dried parsley, dried thyme, bay leaf, Worcestershire sauce, and sugar. Add in the set-aside beef and any accumulated juices. Give everything a good stir and submerge the beef pieces under the liquid.
- Cover and cook on low for 8–10 hours or high for 6–7 hours. (I highly recommended cooking on low.)
- About 20 minutes prior to serving, bring a large pot of salted water to boil and cook the potato gnocchi according to package directions (about 2–3 minutes). Drain and set aside. Don’t rinse.
- Give the stew a good stir and taste for additional seasonings if needed (salt/pepper—I typically add another 1/4 teaspoon each) even an extra pinch of sugar goes a long way! Serve the stew in bowls and stir in a few spoonfuls of gnocchi into each bowl. Garnish with fresh thyme or parsley (if using) and serve with hearty warmed bread!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very tasty, adding to meal rotation
So happy to hear! Thanks! 🙂
Very tasty, adding to the meal rotation
The total one cook says 30 min but in the instructions it says to cook for 7-8 hours?
Sorry that’s a typo! The instructions are correct
Hey Tammy! You can use this link to find the gravy 🙂 https://www.mccormick.com/spices-and-flavors/recipe-mixes/gravies-and-sauces/simply-better-beef-gravy?ps-open&utm_medium=blogger&utm_source=chelseasmessyapron&utm_term=recipe-mix&utm_content=product_1025&utm_campaign=wheretobuy-simplybetterchickengravy