Slow Cooker Beef Stew

Slow Cooker Beef Stew is the ultimate comfort food—rich, hearty, and effortlessly cozy. Imagine tender beef, velvety broth, and perfect vegetables all melding together in your slow cooker while you go about your day. With simple steps and easy-to-find ingredients, this stew brings warmth and flavor with minimal hands-on work. It’s ideal for cold nights, hearty family meals, or make-ahead lunches. This recipe serves six people and delivers about 507 kcal per serving, making it both satisfying and reasonably wholesome. Let’s dive into why this stew is so irresistible!

Why You’ll Love Slow Cooker Beef Stew

• Effortless – Prep in 15 minutes, set it, and let your slow cooker do the work.
• Deep, Complex Flavor – A quick sear, deglaze with wine, then slow-cook to develop savory richness.
• Tender Meat & Veggies – Chuck roast simmers into melt-in-your-mouth bites.
• Customizable – Easily swap veggies, wine, or spices to suit your mood or dietary needs.
• Mealtime Magic – Perfect for busy families and meal prepping since it reheats beautifully.

Ingredients

Here’s what you’ll need to make this delicious stew:

• 2½ pounds of stew beef, preferably chuck roast; it’s okay to trim excess fat
• ½ tsp each of black pepper, garlic salt, and celery salt
• ¼ cup flour
• 3–6 tbsp olive oil (for searing)
• 3 tbsp cold butter, divided
• 2 cups diced yellow onions
• 4 cloves garlic, minced
• 1 cup of dry red wine, such as Cabernet Sauvignon or Merlot
• 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, cut in halves or quarters
• 2 bay leaves
• 1 sprig rosemary
• 1 cup frozen peas
• ¼ cup cold water + 3 tbsp cornstarch, for thickening (optional)
• 2–3 drops Gravy Master (optional, for darker color)

Step-by-Step: How to Make Slow Cooker Beef Stew

1. Prep Meat

• Cut the 2½ pounds of beef into 1-inch cubes, removing any large chunks of fat.

2. Season & Coat

• Toss meat with black pepper, garlic salt, and celery salt.
• Sprinkle in ¼ cup flour and coat evenly.

3. Sear the Beef

• Warm 3 tablespoons of olive oil in a large pan over medium-high heat.
• Sear the beef in small batches (avoid crowding), browning each side for around 45 seconds.
• Add more oil if needed.
• Transfer seared meat to your slow cooker.

4. Sauté Aromatics

• Lower heat to medium, melt 1 tbsp butter.
• Add onions, cook ~5 minutes until softened.
• Stir in garlic; cook 1 minute.
• Splash wine, scraping brown bits from pan (key flavor!).
• Transfer onion-garlic-wine mixture to slow cooker.

5. Build the Stew

• Add the rest of the butter along with the beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary to the slow cooker.
• Give it a gentle stir.

6. Cook Low & Slow

• Cover and cook on low for 7½ to 8 hours or high for 3½ to 4 hours, until the vegetables are soft and the meat is tender.

7. Finish with Peas & Thicken

• In the last 15 minutes, stir in 1 cup frozen peas.
• Remove bay leaves and rosemary stem.

8. Optional: Thicken

• Mix ¼ cup cold water with 3 tbsp cornstarch; slowly whisk into stew.
• Let thicken for a few minutes.

9. Velvety Touch

• Off heat, swirl in remaining 2 tbsp cold butter (“monter au beurre”) for extra smoothness.
• Add 2–3 drops Gravy Master if you want a richer, deeper color.

Helpful Tips

• Even browning – Ensure meat pieces aren’t crowded so each side can properly sear.
• Deglazing matters – Food sweet sauce sticks are flavor gold. Don’t skip the wine splash.
• Veggie size – Cut carrots and potatoes into uniform 1-inch pieces for even cooking.
• Avoid over-thickening – Let cornstarch mixture do its job gradually—stir gently.
• Flavor lift – If broth tastes flat, add another splash of Worcestershire, wine, or a sprinkle of salt at the end.

Substitutions and Variations

• Wine swap – Use equal beef broth or red grape juice + 2 tbsp red wine vinegar instead of wine.
• Irish twist – Replace wine with 1 cup extra-stout Guinness for a deep, robust flavor.
• Veggie mix-ups – Try adding celery, green beans, parsnips, or sweet potatoes for new textures and tastes.
• Beef options – Chuck roast is classic; rump or bottom round also work—and for more flavor, sear a whole roast before cutting.
• Gravy Master swap – If unavailable, use a tiny dash of soy sauce or balsamic vinegar for color.

Storage Instructions

• Refrigerate — Transfer to airtight container; stays fresh for up to 3 days.
• Freeze — Cool completely, then freeze in sturdy, freezer-safe containers for up to 3 months.
• Reheat — Gently warm on stove over low heat or in microwave, stirring occasionally to prevent separation.

Nutritional Information

Per 1/6th of recipe (~1 generous bowl):

• Calories: ~507 kcal
• Protein: approx. 32 g
• Fat: approx. 26 g (mostly from meat & butter)
• Carbohydrates: ~35 g (mostly from potatoes, carrots)
• Fiber: ~5 g
• Sodium: variable; manage by reducing bouillon salt or using low-sodium broth

(Note: Nutritional values are estimations and may vary based on specific ingredients used.)

Serving Suggestions

• Enjoy with a warm slice of crusty bread or cornbread to soak up the delicious broth.
• Complement with a fresh green salad or lightly steamed green beans for balance.
• Garnish with fresh chopped parsley or a dollop of sour cream for brightness.
• Make it supper-simple by topping each bowl with a jalapeño slice or pickled peppers for gentle heat.

Frequently Asked Questions About Slow Cooker Beef Stew

1. Can I use stew meat vs. cutting my own?
   Yes! Pre-cut stew meat works fine, but it often includes tougher parts. Buying a roast (like chuck or rump), searing, then cutting yields better flavor and texture.
2. Using fresh vs. frozen veggies?
   Fresh veggies give the best texture. If frozen (like peas or carrots), add them during the last 15–30 minutes to avoid mushiness.
3. Do I need to sear meat?
   While you can skip searing, browning adds significantly more flavor and color. Quick 45-sec sears in batches make a big difference.
4. What’s the purpose of monter au beurre?
   Swirling in cold butter at the end smooths out the broth, adding richness, shine, and depth—classic chef technique.
5. How to thicken if I don’t want corn starch?
   Use a flour-water slurry or reduce liquid in the slow cooker uncovered for 30 minutes after cooking. You’ll still achieve a thick, stew-like consistency.

(Approx. 150 words total in FAQs.)

Slow Cooker Beef Stew

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Lisa
• Total Time: 8 hours 15 minutes
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Description

Slow Cooker Beef Stew is a comforting, hearty classic with tender beef, soft veggies, and deep savory flavor. A true one-pot wonder, perfect for meal prep or family dinners.

---

Ingredients

Scale 1x2x3x

• 2½ lb stew beef (preferably chuck roast, trimmed)

• ½ tsp each black pepper, garlic salt, celery salt

• ¼ cup flour

• 3–6 tbsp olive oil

• 3 tbsp cold butter, divided

• 2 cups diced yellow onions

• 4 cloves garlic, minced

• 1 cup dry red wine (Cabernet Sauvignon or Merlot)

• 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 rosemary

• 1 cup frozen peas

• ¼ cup cold water + 3 tbsp cornstarch (optional, for thickening)

• 2–3 drops Gravy Master (optional, for color)

Cook Mode Prevent your screen from going dark

---

Instructions

• Cut beef into 1-inch cubes, trimming large fat pieces.

• Season with pepper, garlic salt, celery salt. Coat with flour.

• Sear in olive oil, in batches, 45 seconds per side. Transfer to slow cooker.

• Sauté onions in butter, add garlic. Deglaze with wine. Transfer to slow cooker.

• Add remaining ingredients except peas, cornstarch mix, and final butter.

• Cook on low 7½–8 hrs or high 3½–4 hrs until tender.

• Stir in peas during last 15 mins. Remove bay leaves and rosemary.

• Optional: Stir in cornstarch slurry to thicken.

• Off heat, swirl in cold butter for a velvety finish. Add Gravy Master if desired.

Notes

• Best cuts: chuck roast, rump roast, bottom round.

• Wine substitutes: beef broth or red grape juice + 2 tbsp red wine vinegar.

• Add-ins: celery, green beans, parsnips, sweet potatoes.

• Make it Irish-style: use Guinness instead of wine.

• Storage: 3 days in fridge or 3 months in freezer.

• Prep Time: 15 minutes
• Cook Time: 8 hours

Nutrition

• Serving Size: 1 generous bowl
• Calories: 507
• Sugar: 5g
• Carbohydrates: 35g
• Protein: 32g

Conclusion

Thank you so much for spending time with this Slow Cooker Beef Stew recipe—I hope your kitchen fills with the warm aromas and hearty flavors that make this dish so special. It’s truly one of my favorite soul-warming meals, effortlessly accessible yet deeply satisfying. With tender beef, perfectly cooked veggies, and that velvety finish, this stew is simple, comforting, and consistently delicious.

I encourage you to make it your own—swap a veggie, tweak the seasonings, or add a splash more wine. Whatever approach you take, I’m confident it will turn out amazing. Enjoy this tasty hug in a bowl with loved ones, and thank you for being part of our food-loving community. Wishing you joyful cooking and many happy mealtimes ahead!