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Welcome to your new favorite comfort food! This incredible slow cooker beef stew recipe is the epitome of home cooking, offering rich, deep flavors with minimal effort. Imagine tender, fall-apart beef and hearty vegetables swimming in a savory sauce. The beauty of a slow cooker is its “set it and forget it” convenience, making this a perfect meal for busy weekdays or relaxed weekends.
Why You’ll Love This Slow Cooker Beef Stew
This classic slow cooker beef stew will quickly become a family favorite, delivering maximum reward for very little fuss.
- Tender, Fall-Apart Beef: Every bite of beef melts in your mouth, slow-cooked to perfection.
- Savory, Deeply Flavored Sauce: The broth simmers for hours, creating an incredibly rich and satisfying gravy.
- Minimal Effort, Maximum Reward: Prep takes just minutes, then your slow cooker does all the hard work.
- Wholesome & Satisfying: Packed with nutritious vegetables and protein, it’s a complete meal in one pot.
- Perfect for Meal Prep: Enjoy leftovers for days, as the flavors only deepen over time.
Ingredients
Gather these simple ingredients to create a delicious slow cooker beef stew for 6 servings.
- 2 ½ pounds stew meat (see notes below for best cuts)
- ½ teaspoon EACH: black pepper, garlic salt, celery salt
- ¼ cup flour
- 3-6 tablespoons olive oil
- 3 tablespoons cold butter (divided)
- 2 cups yellow onions (diced)
- 4 cloves garlic (minced)
- 1 cup cabernet sauvignon (or merlot. See notes for substitutions.)
- 4 cups beef broth
- 2 beef bouillon cubes
- 2 tablespoons Worcestershire Sauce
- 3 tablespoons tomato paste
- 5 medium carrots (cut into 1-inch chunks)
- 1 lb. baby Yukon gold potatoes (halved or quartered)
- 2 bay leaves
- 1 sprig rosemary
- 1 cup frozen peas
- ¼ cup Cold Water + 3 tablespoons Corn Starch (Optional, for thickening)
- 2-3 drops Gravy Master (Optional – Adds a richer, darker color.)
Notes & Substitutions
For the best slow cooker beef stew, choose cuts like chuck roast or beef stew meat labeled for stewing. These cuts have marbling and connective tissue that break down beautifully during long, slow cooking, resulting in incredibly tender meat. Cuts like chuck roast are considered the gold standard for stewing due to their ability to become juicy and tender after long cooking, as highlighted by Serious Eats in their guide to the best beef cuts for stew. If you prefer not to use wine, simply substitute with additional beef broth, cranberry juice, or non-alcoholic red wine for a similar depth of flavor.
Yukon gold potatoes hold their shape well and offer a creamy texture. Feel free to use red potatoes or even russets, cut into larger chunks to prevent them from becoming too mushy. For herbs, fresh rosemary adds a wonderful aroma, but fresh thyme or a teaspoon of dried Italian seasoning can work equally well. Bouillon cubes enhance the beefy flavor, while tomato paste adds richness and a touch of acidity to balance the stew.
Equipment
Making this easy slow cooker beef stew requires just a few basic kitchen tools.
- 6-quart (or larger) slow cooker
- Large skillet or Dutch oven
- Cutting board
- Sharp knife
- Silicone spatula or wooden spoon
- Measuring cups and spoons
Instructions
Follow these clear, step-by-step instructions to create your perfect slow cooker beef stew. Each stage is designed to build layers of flavor for an unforgettable meal.
Prep Steps
Start by preparing your main ingredients for the hearty slow cooker beef stew. Cut the stew meat into uniform 1-inch cubes, discarding any overly large pieces of fat. Marbled fat within the meat is desirable as it adds flavor and moisture. Next, season the beef liberally with black pepper, garlic salt, and celery salt, tossing well to coat. Sprinkle the flour over the seasoned meat and toss again, ensuring each piece is lightly dusted. This flour coating helps brown the meat and slightly thickens the stew.
Browning & Sautéing
Browning the beef is a crucial step for a flavorful slow cooker beef stew. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the floured beef in batches, making sure not to overcrowd the pan. Brown each side for about 45 seconds to a minute until a nice crust forms. Transfer the browned beef to your slow cooker. Add more olive oil to the skillet if needed for subsequent batches.
Reduce the heat to medium. Melt 1 tablespoon of cold butter in the same skillet. Add the diced yellow onions and cook for about 5 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant. Pour a splash of the red wine into the hot skillet and use a silicone spatula to scrape up all the delicious brown bits stuck to the bottom of the pan. This process, called deglazing, captures incredible flavor. Transfer the sautéed onions, garlic, and remaining wine to the slow cooker with the beef.
Slow Cooker Assembly
Now it’s time to assemble your delightful slow cooker beef stew. Add all the remaining ingredients to the slow cooker, except for the frozen peas, the cornstarch mixture (if using), and the final 2 tablespoons of cold butter. This includes the beef broth, beef bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary sprig. Stir everything gently to combine, ensuring the liquids cover most of the ingredients.
Cooking & Finishing
Cook your hearty slow cooker beef stew on low for 7 ½ to 8 hours, or on high for 3 ½ to 4 hours. The stew is ready when the beef is fork-tender and the vegetables are soft. During the last 15 minutes of cooking, stir in the frozen peas to keep them bright green and slightly firm. Carefully remove and discard the bay leaves and the rosemary stem before serving.
If you prefer a thicker stew, prepare the optional cornstarch slurry. In a small bowl, whisk together ¼ cup COLD water with 3 tablespoons of cornstarch until smooth. Slowly add this mixture to the hot stew, stirring constantly to incorporate. The stew will thicken as it stands. For an extra rich and velvety finish, turn off the heat and swirl in the remaining 2 tablespoons of cold butter. This technique, known as “Monter au Beurre,” adds a luxurious sheen and body. Finally, if you desire an even darker, richer color, add 2-3 drops of Gravy Master.
Pro Tips & Troubleshooting
Achieving the best slow cooker beef stew involves a few key techniques. Always brown your beef thoroughly before adding it to the slow cooker; this creates a deep, savory crust and significantly enhances the overall flavor. To prevent tough meat, ensure you’re using an appropriate cut like chuck roast and cooking it for the recommended time until it’s truly tender. Undercooked stew meat will be chewy.
If your stew turns out too thin, use the cornstarch slurry method as described in the instructions, adding it slowly until you reach your desired consistency. If it’s too thick, simply stir in a little extra beef broth or water until it thins out. Always taste your stew before serving and adjust the seasoning as needed. A pinch more salt, pepper, or even a dash of Worcestershire sauce can make a big difference. This ensures your comforting beef stew is perfectly balanced.
Serving Suggestions, Storage & Variations
This versatile slow cooker beef stew is fantastic on its own, but also pairs beautifully with a few simple accompaniments.
Serving Suggestions
Serve your hearty slow cooker beef stew warm with a side of crusty bread to soak up every last drop of the rich gravy. Creamy mashed potatoes or fluffy rice are also excellent choices for a heartier meal. For a touch of freshness, a simple green salad with a light vinaigrette makes a perfect complement.
Storage & Reheating
Store leftover slow cooker beef stew in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight, making it even more delicious the next day. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw frozen stew in the refrigerator overnight before reheating. Reheat on the stovetop over medium-low heat, stirring occasionally, or in the microwave until thoroughly warmed through.
Flavor Variations
Experiment with your slow cooker beef stew to suit your taste. Add other root vegetables like parsnips, turnips, or celery for extra depth and texture. Change up the herb profile by using a blend of herbs de Provence or a bay leaf and thyme combo instead of rosemary. For a different twist, swap some of the beef broth for dark beer, such as Guinness, to create a richer, maltier flavor profile.
Nutrition Information
Here’s an estimated nutritional breakdown for one serving of this delicious slow cooker beef stew.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 450 kcal |
| Protein | 40g |
| Fat | 22g |
| Saturated Fat | 9g |
| Cholesterol | 110mg |
| Carbohydrates | 25g |
| Fiber | 5g |
| Sugars | 4g |
| Sodium | 850mg |
Disclaimer: Nutritional information is an estimate based on ingredients and preparation, and may vary depending on specific brands and quantities used.
Frequently Asked Questions (FAQ)
What kind of beef is best for slow cooker beef stew? Chuck roast is ideal for slow cooker beef stew. It breaks down beautifully during long cooking, becoming incredibly tender and flavorful.
Do I really need to brown the beef first? Yes, browning the beef is highly recommended! It creates a rich, caramelized crust that adds significant depth of flavor to your ultimate slow cooker beef stew.
Can I make this stew without wine? Absolutely! You can easily substitute the wine with extra beef broth, cranberry juice, or a non-alcoholic red wine for similar results in your slow cooker beef stew.
How can I make my stew thicker or thinner? To thicken, use a cornstarch slurry mixed with cold water; stir it in slowly at the end of cooking. To thin, simply add more beef broth or water until desired consistency is reached.
Can I add other vegetables to the stew? Yes, feel free to customize! Root vegetables like parsnips, mushrooms, or celery are great additions and can be added along with the carrots and potatoes.
Conclusion
This hearty slow cooker beef stew truly embodies comfort food at its finest. With minimal hands-on time, you can create a deeply flavorful, tender, and satisfying meal that warms you from the inside out. The “set it and forget it” nature of the slow cooker makes this recipe perfect for busy schedules, ensuring a delicious dinner with very little stress. We encourage you to try this fantastic recipe and share the warmth and deliciousness of a homemade beef stew with your loved ones!
Equipment
- 6-quart slow cooker
- Large skillet or Dutch oven
- Cutting board
- Sharp knife
- Silicone spatula or wooden spoon
- measuring cups and spoons
Ingredients
- 2 1/2 lb stew meat (preferably chuck roast), cut into 1-inch cubes
- 1/2 tsp black pepper
- 1/2 tsp garlic salt
- 1/2 tsp celery salt
- 1/4 cup flour
- 3–6 Tbsp olive oil
- 3 Tbsp cold butter (divided)
- 2 cups yellow onions, diced
- 4 cloves garlic, minced
- 1 cup Cabernet Sauvignon or Merlot (or substitute broth)
- 4 cups beef broth
- 2 beef bouillon cubes
- 2 Tbsp Worcestershire Sauce
- 3 Tbsp tomato paste
- 5 medium carrots, cut into 1-inch chunks
- 1 lb baby Yukon gold potatoes, halved or quartered
- 2 bay leaves
- 1 sprig fresh rosemary
- 1 cup frozen peas
- 1/4 cup cold water (for slurry, optional)
- 3 Tbsp cornstarch (for slurry, optional)
- 2–3 drops Gravy Master (optional, for color)
Instructions
- Cut beef into uniform 1-inch cubes and season with pepper, garlic salt, and celery salt. Sprinkle flour over meat and toss to coat evenly.
- Heat 3 Tbsp olive oil in a skillet over medium-high. Sear beef in batches, about 45–60 seconds per side, until browned. Transfer to slow cooker. Add more oil as needed between batches.
- Lower heat to medium. Melt 1 Tbsp butter in same skillet. Sauté diced onions for 5 minutes. Add garlic and cook 1 minute. Deglaze with splash of wine, scraping brown bits. Transfer mixture to slow cooker.
- Add to the slow cooker: wine, beef broth, bouillon cubes, Worcestershire, tomato paste, carrots, potatoes, bay leaves, and rosemary. Stir gently to combine.
- Cover and cook on LOW for 7.5–8 hours or HIGH for 3.5–4 hours, until beef is fork-tender and vegetables are soft.
- In last 15 minutes of cooking, stir in frozen peas. Discard bay leaves and rosemary stem.
- For thicker stew, stir in slurry of 1/4 cup cold water and 3 Tbsp cornstarch. Let cook a few minutes more until thickened.
- Turn off heat. Stir in remaining 2 Tbsp butter for a rich finish. Add Gravy Master for deeper color, if using.
