Slow Cooker Beef Stew – Hearty, Comforting & Effortless

Pin It For Later

Don't lose this recipe – save it to your Slow Cooker Favorites board on Pinterest!

Click the image above to save this recipe to Pinterest!

Why You'll Love This Recipe

• Incredibly tender beef – falls apart with a fork
• Rich, flavorful broth that's deeply satisfying
• Perfect for busy days – just set it and forget it
• Makes the whole house smell amazing
• Freezer-friendly and great for leftovers

Tools You'll Need

• 6-quart or larger slow cooker
• Large skillet (for browning beef)
• Sharp knife and cutting board
• Measuring cups and spoons
• Wooden spoon
• Tongs

Ingredients

For the Stew:

• 2 lbs beef chuck, cut into 1½-inch cubes
• 2 tablespoons olive oil, divided
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup all-purpose flour (for dredging)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (or additional beef broth)
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 4 large carrots, peeled and cut into 1-inch chunks
• 3 large potatoes, peeled and cut into 1½-inch chunks
• 2 celery stalks, cut into 1-inch pieces
• 1 cup frozen peas (added at the end)
• 2 tablespoons fresh parsley, chopped for garnish

For Thickening (optional):

• 2 tablespoons cornstarch mixed with 2 tablespoons cold water

Instructions

Brown the Beef:

1. Pat beef cubes dry with paper towels. Season with salt and pepper, then toss with flour to coat lightly.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches, add beef in a single layer and brown on all sides, about 2-3 minutes per batch. Transfer browned beef to the slow cooker.

Sauté the Aromatics:

1. In the same skillet, add remaining 1 tablespoon olive oil. Add onion and cook for 3-4 minutes until softened.
2. Add garlic and cook for 1 minute until fragrant.
3. Stir in tomato paste and cook for 1 minute.
4. Pour in red wine (or broth) and scrape up any browned bits from the bottom of the pan. Let simmer for 2 minutes.

Assemble in Slow Cooker:

1. Pour the onion and wine mixture over the beef in the slow cooker.
2. Add beef broth, bay leaves, thyme, and rosemary. Stir to combine.
3. Add carrots, potatoes, and celery on top (don't stir them in yet – keeping them on top helps them stay slightly firmer).
4. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until beef is fork-tender and vegetables are cooked through.

Finish the Stew:

1. In the last 30 minutes of cooking, gently stir in the vegetables. If you prefer a thicker stew, stir in the cornstarch slurry and cook on HIGH for 20-30 minutes until thickened.
2. Stir in frozen peas and let heat through for 5-10 minutes.
3. Remove bay leaves. Taste and adjust seasoning with additional salt and pepper if needed.
4. Garnish with fresh parsley and serve hot with crusty bread.

Pro Tips

• Don't skip browning the beef: This step adds deep, rich flavor that you can't get any other way. It's worth the extra few minutes!
• Cut vegetables uniformly: Cut carrots and potatoes into similar-sized pieces for even cooking.
• Layer ingredients wisely: Keep vegetables on top of the liquid at the start so they don't overcook and become mushy.
• Use chuck roast: This cut has great marbling that breaks down during slow cooking, resulting in incredibly tender beef.
• Skim excess fat: If there's too much fat on top, use a spoon or paper towel to skim it off before serving.

Recipe Variations

• Irish Beef Stew: Add 1 cup Guinness beer and use less broth; add parsnips with carrots.
• Red Wine Stew: Use an extra cup of red wine and reduce broth accordingly.
• Mushroom Beef Stew: Add 8 oz sliced mushrooms with the onions.
• Spicy Beef Stew: Add 1 teaspoon smoked paprika and ½ teaspoon cayenne.
• Herb-Infused: Add a bundle of fresh thyme and rosemary tied with kitchen twine.
• Guinness Stew: Replace 1 cup broth with Guinness stout.
• Low-Carb: Replace potatoes with turnips or cauliflower florets.

FAQs

Can I cook beef stew on high?
Yes, cook on HIGH for 4-5 hours. LOW is preferred for the most tender beef, but HIGH works in a pinch.

Can I use frozen vegetables?
Fresh vegetables are best for texture, but frozen can work. Add frozen peas at the end as directed; add frozen carrots and potatoes in the last 2 hours of cooking.

How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. The flavor often improves overnight!

Can I freeze beef stew?
Absolutely! Cool completely, then freeze in portions for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Why is my beef tough?
If the beef is tough, it needs to cook longer. Low and slow is the key – give it more time until it's fork-tender.

Can I make this without wine?
Yes, simply use additional beef broth. Add a tablespoon of balsamic vinegar for depth.

What can I serve with beef stew?
Crusty bread, dinner rolls, mashed potatoes, or egg noodles are all perfect for soaking up the delicious broth.

This Slow Cooker Beef Stew is the ultimate comfort food – rich, hearty, and deeply satisfying. The long, slow cooking transforms simple ingredients into something truly special, with beef so tender it melts in your mouth and vegetables that soak up all that incredible flavor. It's the kind of meal that warms you from the inside out and brings the whole family together.

Perfect for cold winter days, busy weeknights when you want dinner ready when you walk in the door, or anytime you need a little comfort, this stew delivers. The leftovers are even better the next day, and it freezes beautifully for future meals. Serve it with crusty bread to soak up every last drop of that amazing broth – pure perfection.

If you try this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the dish! Your feedback helps us create better recipes for everyone.