Slow Cooker Beef Stew Recipe

BySarah
Jump to Recipe· 4.7 from 9 reviews

If you’re craving a meal that’s the very definition of comfort food, let me share my go-to Slow Cooker Beef Stew Recipe that’s been a total game-changer for busy weeknights and lazy weekends alike. This stew is rich, hearty, and so unbelievably tender it practically melts in your mouth. Plus, you’ll love how hands-off the slow cooker method is—the slow simmer allows all those flavors to build up into something truly spectacular. Trust me, once you try this, it’ll be on repeat in your kitchen too!

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Why This Recipe Works

  • Slow Cooking for Tenderness: The low and slow heat breaks down tough beef chuck into fork-tender chunks packed with flavor.
  • Flavor Building with Browning: Searing the meat and deglazing the pan locks in deep, rich flavors that make the stew unforgettable.
  • Balanced Ingredient Mix: A combination of hearty vegetables, fresh herbs, and a splash of dry red wine elevate the stew’s taste complexity.
  • Hands-Off Cooking: Once everything is in the slow cooker, you can walk away stress-free knowing dinner’s slowly working its magic.
Slow Cooker Beef Stew, hearty beef stew, easy slow cooker recipes, comfort food dinner ideas, tender beef stew recipe - A black round pot sits on a dark wooden board, filled with a thick dark brown stew. The stew contains small orange carrots and light yellow baby potatoes scattered throughout. There are chunks of dark brown meat submerged in the stew. On top, near the center, lies a small yellow dollop of butter melting into the stew. The black pot contrasts with the wooden board underneath, and the overall look is warm and hearty. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This slow cooker beef stew uses straightforward, classic ingredients that come together beautifully. Each plays a distinct role: the beef chuck becomes melt-in-your-mouth tender, the potatoes and carrots add just the right hearty bite, and the wine and herbs deepen the flavor. Shopping tip: opt for fresh herbs and a decent dry red wine you’d enjoy drinking—that makes a noticeable difference!

Slow Cooker Beef Stew, hearty beef stew, easy slow cooker recipes, comfort food dinner ideas, tender beef stew recipe - Flat lay of fresh cubed boneless beef chuck, a small pile of coarse salt crystals, whole black peppercorns scattered, a small white ceramic bowl with golden olive oil, whole pearl onions with pale shiny skins, bright orange baby carrots, an assortment of baby potatoes with red and golden skins, whole garlic cloves with papery white skins, a small white ceramic bowl of rich red tomato paste, a small white ceramic bowl of dark Worcestershire sauce, a small white ceramic bowl of light beige all-purpose flour, a small white ceramic bowl filled with deep red dry red wine, a small white ceramic bowl of dark beef broth, fresh small bay leaves, a fresh handful of green rosemary sprigs, fresh thyme sprigs, a small pat of pale yellow butter, and fresh bright green parsley sprigs all meticulously arranged in perfect symmetry on a simple white ceramic surface, 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
  • Beef chuck: Perfectly fatty and flavorful for slow cooking, turning wonderfully tender after hours of simmering.
  • Salt & black pepper: Essential for seasoning meat and bringing out all the flavors in the stew.
  • Olive oil or neutral oil: Used for browning the beef, which locks in flavor with a delicious crust.
  • Pearl onions or medium onions: Bring sweetness and depth after slow cooking.
  • Baby carrots or large carrots: Add sweetness and texture without getting mushy when timed right.
  • Baby potatoes or Yukon Gold/red potatoes: These hold their shape well and soak up the stew’s rich flavors.
  • Garlic: Boosts the savory profile, whether fresh cloves or roasted for a milder, richer taste.
  • Tomato paste or passata: Adds a subtle tang and umami that enhances the beef’s richness.
  • Worcestershire sauce: A powerhouse for umami and a slight tang that lifts the whole stew.
  • All-purpose flour: Helps thicken the stew, giving that cozy, velvety texture after cooking.
  • Dry red wine: Adds acidity and complexity—choose something fruity and full-bodied you enjoy sipping.
  • Beef broth or stock: The stew’s liquid base, making it hearty and savory.
  • Bay leaves: Infuse aromatic subtle earthiness throughout the long cook.
  • Fresh rosemary and thyme: Traditional herbs that complement beef wonderfully, adding bright herbal notes.
  • Butter (optional): Stirred in at the end for silkiness and richness, but completely optional.
  • Parsley (optional): Fresh chopped parsley for a pop of color and freshness when serving.
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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—you can easily tweak it to match your mood or pantry. I often swap veggies or herbs depending on what’s fresh or what I have on hand, and it still turns out fantastic. Make it your own!

  • Variation: Sometimes I add a handful of dried porcini mushrooms to bump up the umami—just rehydrate them in some broth first and add everything together. It’s a game-changer!
  • Vegetable swaps: Feel free to add parsnips, celery, or even some hearty greens like kale near the end for extra texture and nutrients.
  • Make it gluten-free: Use gluten-free flour or cornstarch for thickening with no issues.

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

Step 1: Prepping Everything Thoughtfully

First things first—get your ingredients ready. Peel the garlic and onions; scrub the potatoes and carrots well. If your carrots and potatoes are larger, cut them into around 1.5-inch pieces for even cooking. I find chopping beef into 1-inch cubes perfect—the stew feels hearty without any bite being too overwhelming. Don’t forget to trim excess fat to avoid a greasy stew. Having all this ready upfront makes the next steps smooth as butter.

Step 2: Browning the Beef and Aromatics

Heat your oil in a large skillet over medium-high heat. Season your beef chunks generously with salt and pepper, then carefully sear them in batches. The key is not to overcrowd your pan, or they’ll steam instead of browning—those brown bits are where the flavor magic starts! Give each side 1 to 2 minutes until a deep crust forms. Remove beef and toss in the onions and garlic next, lowering the heat to medium. Don’t rush here—let the onions soften (around 5 minutes), then stir in tomato paste and cook for another minute to deepen that flavor.

Step 3: Bringing It All Together in the Slow Cooker

Toss the beef in the flour and return it to the pan, stirring to coat and dissolve it into the mix. Then pour in a splash of wine or broth to deglaze, scraping up those tasty browned bits. Transfer everything—including herbs, Worcestershire sauce, beef broth, and red wine—into your slow cooker. Now here’s a tip: add your carrots and potatoes halfway through cooking so they keep their texture and don’t turn mushy. Cook on HIGH for 4 hours or LOW for 7-8 hours, depending on your schedule—either way, that long-simmered goodness will blow your mind!

Step 4: Finishing Touches

Before serving, fish out the bay leaves and rosemary stems—that’s to avoid any surprises while eating. Stir in a couple tablespoons of cold butter if you want that extra silky smooth finish. I usually sprinkle some chopped parsley on top for freshness and color, and then dig in!

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Pro Tips for Making Slow Cooker Beef Stew Recipe

  • Don’t Skip Browning: That crust on the beef adds layers of flavor you won’t believe until you taste it.
  • Deglaze Like a Pro: Use wine or broth to scrape up those brown bits—it’s flavor gold.
  • Timing is Everything: Add root veggies halfway through to avoid mushiness yet still get them tender.
  • Stew Patience Pays Off: Resist peeking too often—every time you lift the lid, you add cooking time.

How to Serve Slow Cooker Beef Stew Recipe

Slow Cooker Beef Stew, hearty beef stew, easy slow cooker recipes, comfort food dinner ideas, tender beef stew recipe - A white bowl filled with a dark brown stew containing several layers of ingredients: large chunks of slow-cooked meat with a tender, shredded texture, whole baby potatoes with a light golden brown color, and whole cooked carrots with a rich orange hue. The stew is thick and glossy, coating the ingredients, and small green parsley leaves are sprinkled on top for color contrast. The bowl sits on a red and white checkered cloth over a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh chopped parsley is my go-to garnish because it adds a beautiful pop of color and a fresh, herbaceous note that brightens the rich, meaty stew. Sometimes I squeeze a little lemon juice over just before serving to uplift everything. A dollop of sour cream or a sprinkle of grated Parmesan can also add a nice touch if you’re feeling a bit indulgent.

Side Dishes

This stew is a hearty one on its own, but I love pairing it with crusty bread—perfect for sopping up all that luscious sauce. Creamy mashed potatoes or fluffy buttered noodles are also classic options that soak up the stew brilliantly. For something lighter, a simple green salad or steamed green beans balance the meal nicely.

Creative Ways to Present

For special occasions, I like serving this stew in rustic ceramic bowls, garnished with a sprig of fresh rosemary and a swirl of butter on top. Sometimes I’ll ladle it over individual baked potatoes or serve it in mini cast-iron skillets—great for dinner parties or cozy nights in. Presentation aside, it’s the depth of flavor that really steals the show.

Make Ahead and Storage

Storing Leftovers

After enjoying dinner, I let the stew cool at room temperature before transferring it to airtight containers. It keeps beautifully in the fridge for up to 4 days. The flavors actually meld and intensify overnight, so leftovers often taste even better the next day!

Freezing

I’ve frozen this stew many times with great results. Just cool it thoroughly, then pack into freezer-safe containers or heavy-duty Ziplocks, leaving a bit of room for expansion. It freezes well for up to 3 months and thawing in the fridge overnight works best before reheating.

Reheating

For reheating, I gently warm leftovers on the stovetop over low heat, stirring occasionally to prevent sticking. If the stew thickened too much in the fridge, add a splash of broth or water to loosen it up. Alternatively, the microwave works fine—start with 2 minutes, then in 20-second bursts until hot.

FAQs

  1. Can I use other cuts of beef for this slow cooker stew?

    Absolutely! While beef chuck is ideal because it becomes tender and flavorful when slow-cooked, you can also use brisket or stew meat. Just keep in mind that leaner cuts might not be as tender or juicy, so you may want to add some extra fat or not overcook them.

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

    Not necessarily, but using dry red wine adds acidity and complexity that you’d miss otherwise. If you prefer not to use wine, substitute with additional beef broth or even grape juice mixed with a splash of vinegar for some brightness.

  3. How do I prevent vegetables from getting mushy in the stew?

    The trick is to add root vegetables like carrots and potatoes halfway through the slow cooker time rather than at the very beginning. This ensures they cook through but retain some firmness instead of turning to mush.

  4. Can I make this beef stew in a pressure cooker instead of a slow cooker?

    Yes, you can adapt the recipe for a pressure cooker or Instant Pot. Brown the beef and aromatics as usual, then pressure cook on high for about 35-40 minutes with a natural pressure release. Add veggies halfway through or use the sauté setting afterward if needed to avoid overcooking.

Final Thoughts

This Slow Cooker Beef Stew Recipe holds a special place in my kitchen because it hits that sweet spot between effortless and impressive. Whether you’re feeding a crowd or just treating yourself, it delivers warmth and satisfaction with every bite. I hope you enjoy making it as much as I do—and remember, a little patience and that slow simmer are key to unlocking its full potential. Grab your slow cooker and give it a go; you won’t regret it!

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Slow Cooker Beef Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 9 reviews
  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
Print Recipe

Description

This easy slow cooker beef stew recipe features tender chunks of beef chuck, pearl onions, baby carrots, and potatoes simmered in a rich red wine and beef broth sauce infused with fresh herbs. Perfectly browned meat and slow cooking create a comforting, flavorful dish ideal for cozy dinners.

Ingredients

Meat and Seasoning

  • 43 oz boneless beef chuck
  • 1/2 Tbsp salt
  • 1 tsp black pepper

Vegetables

  • 12 oz pearl onions (or 2 medium onions)
  • 14.2 oz baby carrots (or 3 large carrots, cut into 1.5-inch pieces)
  • 16 oz baby potatoes (or red potatoes/Yukon Golds, cut into 1-inch pieces)
  • 2 oz garlic (5 large cloves or 1 head roasted garlic)

Liquids and Sauces

  • 2 oz tomato paste (2 Tbsp) or 6 Tbsp tomato sauce/passata
  • 2 Tbsp Worcestershire sauce
  • 2 cups dry red wine (Cabernet Sauvignon, Merlot, Zinfandel, Pinot Noir, Shiraz, etc.)
  • 4 cups beef broth (or use stock cubes for 4 cups water)

Other

  • 0.74 oz all-purpose flour (1/4 cup) or gluten-free AP flour
  • 2 small bay leaves
  • 0.3 oz fresh rosemary (1 handful)
  • 1 tsp dry thyme or 3 tsp fresh thyme
  • 2 Tbsp butter (optional, added at the end for silkiness)
  • Chopped parsley (optional, for serving)

Instructions

  1. Prepare the Ingredients: Peel the garlic and onions; scrub the potatoes and carrots. Cut larger vegetables into even pieces—carrots into 1.5-inch batons, potatoes into 1-inch chunks, and onions into thick wedges. Chop beef into 1-inch cubes, trimming excess fat.
  2. Par-Cook the Meat and Vegetables: Heat oil in a large skillet over medium-high heat. Season beef with salt and pepper and brown evenly on all sides for 1-2 minutes per side without overcrowding. Remove beef. Add onions and garlic to the skillet, reduce heat to medium, and cook until softened (about 5 minutes). Stir in tomato paste and cook for 1 more minute. Toss beef with flour, then return to the skillet, stirring until the flour dissolves.
  3. Transfer Everything to the Slow Cooker: Pour beef, onions, garlic, broth, wine, thyme, rosemary, bay leaves, and Worcestershire sauce into slow cooker. Mix well and cover. Cook on HIGH for 4 hours or LOW for 7-8 hours. Add carrots and potatoes halfway through cooking to prevent them from overcooking and becoming mushy.
  4. Finish and Serve: Before serving, remove bay leaves and rosemary stems. Stir in cold butter for a smooth, velvety texture. Garnish with fresh chopped parsley if desired and enjoy your rich, hearty beef stew.
  5. Storage: Cool completely, store leftovers in airtight container in fridge up to 4 days. Reheat gently on stovetop or microwave, adding broth if needed. Freeze cooled stew in freezer-safe container up to 3 months; thaw overnight in fridge before reheating.

Notes

  • Brown the meat well to build deep, rich flavor.
  • Deglaze the pan to capture flavorful browned bits and avoid burning.
  • Avoid lifting the slow cooker lid to prevent adding cooking time.
  • Don’t overfill the crockpot; fill only halfway to two-thirds for best cooking.
  • Adjust seasoning before serving: add salt, acidity, or sweetness as preferred.
  • If stew is greasy, skim fat from top before serving or chill to solidify fat for easy removal.
  • Optional additions: dried mushrooms rehydrated in broth, extra vegetables like celery or parsnips, hearty greens added at end, beans for protein, caramelized onions, smoked paprika, or splash of vinegar/lemon juice for brightness.

Nutrition

  • Serving Size: 1 cup
  • Calories: 350 kcal
  • Sugar: 5 g
  • Sodium: 600 mg
  • Fat: 15 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 3 g
  • Protein: 30 g
  • Cholesterol: 80 mg

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