Slow Cooker Beef Stew Recipe

BySarah
Jump to Recipe· 4.6 from 11 reviews

If you’re on the hunt for a heartwarming dish that practically cooks itself and fills your home with mouthwatering aromas, you’ve got to try this Slow Cooker Beef Stew Recipe. Seriously, it’s one of those recipes that comfort-food lovers rave about because it’s rich, tender, and jam-packed with flavor. Whether you’re new to slow cooking or a seasoned pro, I’ll walk you through everything to make sure your stew turns out perfect every time.

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Why This Recipe Works

  • Tender Meat: Slow cooking breaks down tough cuts like chuck roast, turning them melt-in-your-mouth tender.
  • Layered Flavors: Browning the beef and deglazing the pan with wine adds rich depth to the stew’s broth.
  • Hands-Off Convenience: The slow cooker does the heavy lifting, so you can walk away and come back to dinner ready to serve.
  • Velvety Finish: Swirling in cold butter at the end gives a smooth, luxurious texture.
Slow Cooker Beef Stew, easy beef stew recipe, hearty beef stew, tender beef stew, best slow cooker stew - A close-up view of a black pot filled with thick brown stew that has a shiny, smooth surface. Inside the stew, there are many chunks of tender-looking brown meat scattered throughout. Bright orange carrot pieces, small round yellow potatoes, and green peas are mixed evenly in the stew, adding color contrast. A woman's hand is holding a wooden spoon stirring the stew, lifting some pieces of meat and vegetables above the surface. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The ingredients here come together like old friends to create a rich, hearty stew. Each adds something special—whether it’s the sweetness of the carrots, the earthy potatoes, or the boldness of the red wine. And don’t skip the slow cook—that’s where all the magic happens!

Slow Cooker Beef Stew, easy beef stew recipe, hearty beef stew, tender beef stew, best slow cooker stew - Flat lay of a large pile of raw stew beef cubes with visible marbling, a small heap of whole yellow onions diced, four peeled garlic cloves clustered together, five fresh medium carrots cut into 1-inch chunks, a bowl of halved baby Yukon gold potatoes, a few bright green frozen peas scattered loosely, two whole uncracked brown eggs, a small white ceramic bowl filled with rich beef broth, another small white bowl containing deep red tomato paste, a tiny white bowl holding golden olive oil, a stick of cold butter partially sliced with a smooth creamy texture, a sprig of fresh rosemary, two dry bay leaves, a small white bowl with fine white flour, and a small white bowl of light beige corn starch, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Stew meat: Chuck roast is my go-to because it’s well-marbled and stays juicy after hours in the slow cooker.
  • Black pepper, garlic salt, celery salt: These seasonings build a savory base right on the meat itself.
  • Flour: Helps create a light coating for better browning and thickens the stew as it cooks.
  • Olive oil & butter: Combining these fats adds richness and helps with browning your stew meat and sautéing onions.
  • Yellow onions & garlic: Foundational aromatics, giving you that cozy home-cooked flavor.
  • Cabernet sauvignon or merlot: Adds acidity and depth; if you skip wine, beef broth plus red wine vinegar works pretty well.
  • Beef broth & bouillon cubes: The heart of your stew’s flavor and volume.
  • Worcestershire Sauce & tomato paste: These punch up the umami and contribute tangy richness.
  • Carrots & baby Yukon gold potatoes: Wonderful hearty veggies that soak up flavor without falling apart.
  • Bay leaves & rosemary: Classic herbs that infuse subtle, earthy notes.
  • Frozen peas: Added near the end for a fresh pop of sweetness and color.
  • Corn starch slurry (optional): For thickening if you want a gravy-like consistency.
  • Cold butter (optional): Finishes the stew with a silky, restaurant-quality shine.
  • Gravy Master (optional): A little trick I use to deepen color and boost savory flavor.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how versatile this Slow Cooker Beef Stew Recipe is—making it your own is half the fun! Feel free to add or swap veggies, adjust seasonings, or even experiment with different types of wine or broth to suit your palate.

  • Vegetable Add-Ins: I sometimes toss in parsnips or mushrooms to add earthiness and texture. Mushrooms especially soak up that rich broth beautifully.
  • Wine Alternatives: I once swapped the wine for Guinness on a chilly fall night—it gave it a cozy Irish twist that blew us away.
  • Dietary Swaps: No wine? No problem. Use beef broth and add a splash of red wine vinegar—it keeps the flavors balanced without alcohol.
  • Thickening: If you prefer a thicker stew, just add the optional cornstarch slurry near the end. I like it just a tad thick for spooning over mashed potatoes.

Step-by-Step: How I Make Slow Cooker Beef Stew Recipe

Step 1: Prepping and Seasoning the Beef

Start by cutting your beef into 1-inch cubes and trimming any large chunks of fat—those pockets of fat inside the meat are what keep things juicy, so leave them be! Sprinkling your black pepper, garlic salt, and celery salt directly onto the meat helps build flavor right from the start. Then toss the pieces in a light coating of flour—that not only helps the surface brown nicely but also sets you up for a thicker stew broth later on.

Step 2: Searing the Meat

Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches, add the beef cubes and brown each side for about 45 seconds. Don’t crowd the pan—this is key for that golden crust. If you have to, heat more oil between batches. Once seared, transfer the meat straight to your slow cooker. Browning meat like this really amps up the flavor; trust me, it’s worth the extra step!

Step 3: Building the Flavor Base

Lower the heat to medium, melt a tablespoon of butter, and sauté diced onions for about 5 minutes until softened. Toss in minced garlic for just a minute to avoid bitterness. Then splash in some cold red wine, swirl your pan with a spatula to loosen all those tasty browned bits, and pour everything into the slow cooker. These browned bits contain so much flavor—they’re the secret sauce you don’t want to miss.

Step 4: Add Remaining Ingredients and Slow Cook

Next, add your beef broth, beef bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary sprig. Set your slow cooker to low for 7 ½ to 8 hours, or high for 3 ½ to 4 hours. Your goal is tender veggies and fork-tender potatoes. Patience here pays off, so don’t rush—the slow cooker truly works its magic over time.

Step 5: Finishing Touches

In the last 15 minutes, stir in the frozen peas. Remove the bay leaves and rosemary sprig before serving. If you want to thicken the stew, whisk together cold water and cornstarch, then gently add it while stirring, letting the stew thicken as it stands. Finally, I like to swirl in 2 tablespoons of cold butter—that technique, called “Monter au Beurre”, creates a velvety, glossy finish that gives this humble stew a restaurant-quality shine. If you want an even richer color, add a few drops of Gravy Master.

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Pro Tips for Making Slow Cooker Beef Stew Recipe

  • Don’t Skip Browning: It’s tempting to dump everything in the slow cooker and call it a day, but taking time to sear the meat develops a deep meaty flavor that makes all the difference.
  • Avoid Overcooking Vegetables: Add peas at the very end to keep their bright color and sweet bite—no mushy peas here!
  • Butter Finish: Swirling in cold butter before serving is a chef trick that lifts the stew, making the broth silkier and more luxurious.
  • Watch Liquid Levels: If the stew looks too watery, thicken with the cornstarch slurry rather than cooking it down too much—this keeps veggies tender and flavors balanced.

How to Serve Slow Cooker Beef Stew Recipe

Slow Cooker Beef Stew, easy beef stew recipe, hearty beef stew, tender beef stew, best slow cooker stew - A white bowl filled with a stew showing three main layers: soft brown beef chunks covered in a shiny brown sauce, orange carrot pieces, and small green peas scattered around; small quartered light yellow potatoes are submerged in the thick sauce. A silver spoon rests in the bowl, partially visible at the top edge. The background shows a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I keep it simple with a sprinkle of fresh chopped parsley or thyme leaves right before serving—it adds a fresh pop of color and a subtle herb aroma that brightens the hearty stew.

Side Dishes

This stew shines on its own, but I love serving it with crusty bread or buttery mashed potatoes to sop up that delicious broth. Sometimes, I whip up a simple green salad with a tangy vinaigrette to balance the richness.

Creative Ways to Present

For special occasions, try serving the stew in mini cast-iron pots or rustic bread bowls—it’s such a cozy way to impress guests. You could also spoon it over creamy polenta for a comforting twist that’s perfect for chilly nights.

Make Ahead and Storage

Storing Leftovers

I store leftover stew in airtight containers in the fridge, and it keeps beautifully for up to three days. The flavors actually deepen overnight, so don’t hesitate to enjoy it the next day!

Freezing

Freezing this stew works like a charm. I portion it into freezer-safe containers or heavy-duty bags, label them, and toss them in the freezer. It keeps well for up to three months, making it a lifesaver for busy weeks ahead.

Reheating

When reheating, I thaw the stew in the refrigerator overnight and warm it gently on the stove over medium-low heat while stirring occasionally. This keeps the meat tender and prevents the veggies from turning mushy. If you need to thicken it again, just add a quick cornstarch slurry like in the original recipe.

FAQs

  1. Can I use a different cut of beef for this stew?

    Absolutely! Chuck roast is ideal because of its marbling, but rump roast or bottom round also work. Just remember to choose cuts suited for slow cooking so they become tender without drying out.

  2. Do I have to use wine in this Slow Cooker Beef Stew Recipe?

    Nope! If you prefer to skip alcohol, substitution with beef broth plus a splash of red wine vinegar maintains acidity and depth of flavor. Red grape juice with vinegar also works in a pinch.

  3. How can I thicken the stew if it’s too thin?

    Mix a tablespoon of cornstarch with cold water to form a slurry, then stir it into the simmering stew. Let it cook a few more minutes until thickened. This method won’t change the taste but will give you a richer consistency.

  4. Can I cook this stew on the stovetop instead of a slow cooker?

    Yes! After searing the meat and sautéing the aromatics, reduce the wine by half in the pan, then transfer everything to a pot and simmer gently for 1-2 hours until tender. Stir occasionally and keep the heat low to prevent boiling.

  5. Is there a way to make this stew vegetarian or vegan?

    While this recipe centers on beef, you can swap the meat for hearty mushrooms, lentils, or plant-based meat substitutes, and use vegetable broth. Adjust seasonings and cooking times accordingly to maintain richness.

Final Thoughts

This Slow Cooker Beef Stew Recipe is one of those soul-satisfying meals you’ll want to make again and again. It’s like wrapping yourself in a cozy blanket on a chilly day—reliable, comforting, and endlessly delicious. I hope you enjoy the process as much as the result, and you end up with a bowl of stew that feels like home. Trust me, once you try it, it’ll be a staple in your kitchen too!

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Slow Cooker Beef Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 11 reviews
  • Author: Sarah
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
Print Recipe

Description

This hearty Slow Cooker Beef Stew features tender chunks of stew meat simmered with carrots, potatoes, onions, and garlic in a rich broth enhanced with red wine and herbs. Slow cooking ensures tender meat and flavorful vegetables, finished with peas and an optional butter swirl for a velvety texture. Perfect for a comforting dinner any day.

Ingredients

Meat and Seasonings

  • 2 ½ pounds stew meat
  • ½ teaspoon black pepper
  • ½ teaspoon garlic salt
  • ½ teaspoon celery salt
  • ¼ cup flour

Cooking Fat and Aromatics

  • 3-6 tablespoons olive oil
  • 3 tablespoons cold butter, divided
  • 2 cups yellow onions, diced
  • 4 cloves garlic, minced

Liquids and Flavorings

  • 1 cup cabernet sauvignon or merlot
  • 4 cups beef broth
  • 2 beef bouillon cubes
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons tomato paste
  • 2 bay leaves
  • 1 sprig rosemary

Vegetables

  • 5 medium carrots, cut into 1-inch chunks
  • 1 lb baby Yukon gold potatoes, halved or quartered
  • 1 cup frozen peas

Thickening and Finishing (Optional)

  • ¼ cup cold water
  • 3 tablespoons cornstarch
  • 2 tablespoons cold butter
  • 2-3 drops Gravy Master (optional, for richer color)

Instructions

  1. Prepare the Meat: Cut the stew meat into 1-inch cubes, trimming off any large pieces of fat but leaving marbled fat intact. Sprinkle the meat evenly with black pepper, garlic salt, and celery salt, toss to coat, then sprinkle the flour over the meat and toss again to coat completely.
  2. Brown the Meat: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the meat in batches without overcrowding and brown each side for 45 seconds, adding more oil if needed. Transfer browned meat to the slow cooker.
  3. Sauté Aromatics: Reduce heat to medium and melt 1 tablespoon of butter in the skillet. Add diced onions and cook for 5 minutes until softened. Add minced garlic and cook for 1 additional minute. Pour in a splash of wine and use a spatula to scrape up browned bits from the pan, then transfer the onions, garlic, and wine mixture to the slow cooker.
  4. Add Remaining Ingredients: To the slow cooker, add beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary. Do not add peas, cornstarch mixture, or remaining butter yet.
  5. Slow Cook: Cook on low for 7 ½ to 8 hours or on high for 3 ½ to 4 hours, until vegetables are softened and potatoes are fork tender.
  6. Add Peas and Finish Cooking: Add frozen peas during the last 15 minutes of cooking. Remove bay leaves and rosemary before thickening or serving.
  7. Thicken the Stew (Optional): If desired, combine ¼ cup cold water and 3 tablespoons cornstarch to make a slurry. Slowly stir the slurry into the stew; it will thicken as it stands.
  8. Monter au Beurre: Turn off the heat and swirl in 2 tablespoons of cold butter to create a smooth, velvety finish. Optionally, add 2-3 drops of Gravy Master to deepen color.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
  • Best cuts for stew meat include chuck roasts (recommended), rump roasts, and bottom rounds.
  • You can sear a whole roast for about 8 minutes before cutting into cubes to reduce moisture loss, but you lose some seasoning surface area.
  • If you do not have red wine, substitute with equal parts beef broth or red grape juice plus 2 tablespoons red wine vinegar to aid tenderizing.
  • For an Irish variation, replace wine with 1 cup of extra stout Guinness.
  • Stovetop Method: After searing meat, reduce ½ cup of wine on medium heat for 5 minutes, then add to pot with other ingredients. Simmer 1-2 hours until potatoes are tender, add peas last 10-15 minutes, then optionally thicken and finish with butter.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 5 g
  • Sodium: 700 mg
  • Fat: 22 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 5 g
  • Protein: 35 g
  • Cholesterol: 85 mg

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