Slow Cooker Beef Stew Recipe
If you’re hunting for the ultimate cozy comfort food, nothing satisfies quite like Slow Cooker Beef Stew. This dish brings together tender morsels of beef, hearty root vegetables, and a deeply savory, wine-enriched broth, all cooked low and slow until every bite bursts with flavor. Let me walk you through each step so you can fill your kitchen with these irresistible aromas and create a stew that’s bound to become a staple in your home.
Ingredients You’ll Need
The beauty of this Slow Cooker Beef Stew lies in its straightforward ingredients—each one is essential for the deep, balanced flavors and rustic texture that make this stew so loved. Here’s a closer look at what you’ll need, with some tips to get the most out of every element:
- Beef chuck: Go for well-marbled chuck roast; its richness and connective tissue melt down beautifully for ultra-tender bites.
- Salt and black pepper: Seasoning the beef before browning wakes up the flavor right from the start.
- All-purpose flour: Lightly coating the beef creates a bit of crust during browning and helps thicken the stew’s broth.
- Olive oil: Just a touch is perfect for getting a nice golden crust on your beef chunks.
- Carrots: Bring subtle sweetness and beautiful color to the mix—don’t skip them!
- Potatoes: Choose starchy varieties like Russet or Yukon Gold for that perfect stew texture.
- Celery: Offers mild earthiness and depth, rounding out the flavor profile.
- Onion: Sweetens and perfumes the broth as it breaks down over hours of slow cooking.
- Garlic: Adds that irresistible aromatic base—mince fresh for the biggest impact.
- Tomato paste: A small but mighty spoonful for umami depth and rich color.
- Beef broth: The backbone of that luscious, savory sauce—choose a low-sodium version if you like to control your seasoning.
- Dry red wine: Adds wonderful complexity; if you prefer, just swap for more broth.
- Worcestershire sauce: A dash delivers tang and a little something extra that makes stew next-level good.
- Dried thyme & rosemary: These classic herbs infuse the stew with unmistakable comforting notes.
- Bay leaves: Subtle and aromatic, they work magic during a long simmer—just remember to fish them out before serving!
- Frozen peas: Add at the end for a pop of color and freshness (and zero fuss).
- Fresh parsley (optional): Chopped and sprinkled on top, it brightens up the finished dish beautifully.
How to Make Slow Cooker Beef Stew
Step 1: Prep and Season the Beef
Start things off by seasoning your beef chuck cubes generously with salt and black pepper. This not only flavors the meat but helps build a foundation for the richest broth. Once seasoned, toss the beef with all-purpose flour until each chunk is lightly coated—this will help the stew thicken as it cooks and creates gorgeous texture after browning.
Step 2: Sear the Beef for Maximum Flavor
Heat the olive oil in a large skillet over medium-high heat. Working in batches, brown the beef pieces for 2 to 3 minutes per side until they’re deeply caramelized. Don’t crowd the pan—let each piece develop that wonderful brown crust, then transfer them straight into your slow cooker. For extra flavor, splash a little wine into the hot skillet to deglaze it, scraping up all those golden bits, and pour that into the slow cooker, too.
Step 3: Layer in the Vegetables
With the beef in the slow cooker, it’s time for root veggie magic. Toss in the carrots, potatoes, celery, onion, and minced garlic. The slow, gentle heat will coerce every last ounce of sweetness and earthiness from these vegetables, making your Slow Cooker Beef Stew hearty and homey.
Step 4: Add the Broth and Seasonings
Now stir in the tomato paste, beef broth, red wine (or extra broth if you prefer non-alcoholic), Worcestershire sauce, dried thyme, rosemary, and those fragrant bay leaves. This flavorful liquid will be the base that unites everything into a mouthwatering stew. Give it a gentle stir, making sure the tomato paste dissolves and everything’s nicely combined.
Step 5: Slow Cook Until Tender
Cover your slow cooker and set it to low for 8–9 hours (perfect for a workday) or high for 4–5 hours if you’re short on time. You’ll know it’s ready when the beef is meltingly tender and the veggies are soft but still hold their shape. This is where Slow Cooker Beef Stew truly shines: by letting time do all the heavy lifting!
Step 6: Finish with Peas and Parsley
About 30 minutes before serving, stir in the frozen peas so they stay bright and sweet. Fish out and discard the bay leaves, check for seasoning, and adjust if needed. Just before you serve, a sprinkle of fresh parsley brings color and a breath of freshness right at the end.
How to Serve Slow Cooker Beef Stew
Garnishes
Don’t underestimate the power of a good garnish for your Slow Cooker Beef Stew! A generous sprinkle of fresh, chopped parsley livens up each bowl, and a grind of extra black pepper adds a gentle kick. For an extra indulgent touch, try a quick drizzle of good olive oil or even a scattering of crunchy croutons.
Side Dishes
This stew is practically begging to be accompanied by crusty bread—ideal for mopping up all that rich sauce. Fluffy homemade biscuits or classic dinner rolls are wonderful choices, but a scoop of creamy mashed potatoes or buttered egg noodles alongside wouldn’t be out of place either. If you want to lighten things up a bit, serve with a crisp, peppery green salad.
Creative Ways to Present
For a rustic dinner-party presentation, serve your stew in individual bread bowls. Or, ladle it into wide, shallow bowls and top with a rustic herbed dumpling. Pack leftovers in thermos containers for an ultra-satisfying lunch, or pour a small ladleful over baked potatoes for a next-level comfort food fix.
Make Ahead and Storage
Storing Leftovers
After cool-down, transfer your leftover Slow Cooker Beef Stew into airtight containers. It will keep in the fridge for up to four days, and, honestly, the flavor just gets better as it rests! When tightly sealed, there’s no risk of aroma leakage, and the stew stays fresh and delicious.
Freezing
Slow Cooker Beef Stew is perfect for freezing! Simply divide the cooled stew into freezer-safe containers or heavy-duty zip-top bags. It can be kept frozen for up to three months. To thaw, let it sit overnight in the fridge or gently run sealed bags under cool water to loosen before reheating.
Reheating
For best texture, reheat gently in a saucepan over medium-low heat, stirring occasionally, until hot all the way through. If the stew has thickened too much after storage, add a splash of water or broth. It also reheats beautifully in the microwave in bursts, stirring between each, to maintain even warmth.
FAQs
Can I make Slow Cooker Beef Stew ahead of time?
Absolutely! In fact, Slow Cooker Beef Stew tastes even better the next day. All the flavors have more time to mingle, making it a superb make-ahead meal for easy lunches or weeknight dinners.
What kind of beef is best for stew?
Beef chuck is the gold standard for stew—its marbling and connective tissue transform into fork-tender goodness after several hours in the slow cooker. Other options like brisket or round can work, but chuck is truly unbeatable for flavor and texture.
Can I leave out the wine?
Of course! Simply swap equal parts extra beef broth for the red wine. The stew will still be wonderfully rich, just with a slightly different depth of flavor.
How do I thicken the stew if it seems too thin?
If your stew’s broth is thinner than you like, mix a tablespoon of cornstarch with a little water and stir it in during the last 20 minutes of cooking, letting it bubble gently until thickened. Alternatively, remove the lid for the final 30 minutes to help the liquid reduce naturally.
Can I add other vegetables?
Definitely! Slow Cooker Beef Stew is endlessly customizable—try adding parsnips, turnips, diced rutabaga, or even sweet potatoes for a twist. Just keep roughly the same total amount of vegetables so the stew keeps its classic hearty consistency.
Final Thoughts
If you’ve never tried homemade Slow Cooker Beef Stew, this is the perfect recipe to start with: fuss-free, deeply satisfying, and guaranteed to fill your kitchen with the best kind of cozy vibes. Give it a go, and I promise your house will smell amazing and your tastebuds will thank you. Happy cooking!
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Slow Cooker Beef Stew Recipe
- Total Time: 8 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Slow Cooker Beef Stew is a hearty and comforting meal that is perfect for a cozy night in. Tender chunks of beef, vegetables, and savory herbs simmer together in a rich broth for a delicious and satisfying dish.
Ingredients
Beef Stew:
- 2 lbs beef chuck, cut into 1-inch cubes
- Salt and black pepper to taste
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
Vegetables:
- 4 carrots, peeled and chopped
- 3 medium potatoes, peeled and cubed
- 2 celery stalks, sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
Stew Base:
- 1/4 cup tomato paste
- 3 cups beef broth
- 1 cup dry red wine (or more broth)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 bay leaves
Finishing Touches:
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Prepare the Beef: Season beef with salt and pepper, then coat with flour.
- Brown the Beef: Brown beef in olive oil in a skillet, then transfer to the slow cooker.
- Add Ingredients: Combine carrots, potatoes, celery, onion, and garlic in the slow cooker. Stir in tomato paste, broth, wine, Worcestershire sauce, thyme, rosemary, and bay leaves.
- Cook: Cover and cook on low for 8–9 hours or high for 4–5 hours until beef is tender.
- Finish: Add peas in the last 30 minutes of cooking. Adjust seasoning, remove bay leaves, and garnish with parsley before serving.
Notes
- For added flavor, deglaze the skillet with wine after browning beef and add to the slow cooker.
- Serve with warm biscuits or crusty bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 8 hours (low) or 5 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 100 mg
