Go Back
A comforting bowl of Beef Stew with tender beef and hearty vegetables is shown as the featured image.

Best Slow Cooker Beef Stew

This slow cooker beef stew is a hearty and comforting meal perfect for chilly evenings. Tender beef and vegetables simmer in a rich broth, creating a deeply satisfying and nourishing dish that practically cooks itself.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 7 hours
Total Time 7 hours 25 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Beef Stew Meat, cut into 1-inch cubes
  • 2 tbsp Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/4 cup All-Purpose Flour
  • 1 large Onion, chopped
  • 2 Carrots, peeled and chopped
  • 2 Celery Stalks, chopped
  • 4 cloves Garlic, minced
  • 1 lb Potatoes, peeled and cubed Russet or Yukon Gold
  • 1 cup Frozen Peas
  • 4 cups Beef Broth
  • 1 cup Dry Red Wine
  • 2 tbsp Tomato Paste
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Rosemary
  • 1 Bay Leaf
  • 1 tbsp Cornstarch optional
  • 2 tbsp Cold Water optional
  • Fresh Parsley, for garnish optional
  • Crusty Bread, for serving optional

Equipment

  • Large Skillet
  • Slow cooker
  • Cutting board
  • Knife
  • Measuring cups
  • Measuring spoons
  • Spatula
  • Bowl

Method
 

  1. In a large skillet, heat olive oil over medium-high heat.
  2. Season the beef cubes with salt and pepper.
  3. Dredge the beef in flour, shaking off any excess.
  4. Sear the beef in batches until browned on all sides. Don't overcrowd the pan. Set the seared beef aside.
  5. Add the chopped onion, carrots, and celery to the same skillet. Cook until softened, about 5-7 minutes.
  6. Add the minced garlic and cook for another minute until fragrant.
  7. Stir in the tomato paste and cook for 1 minute.
  8. Transfer the vegetables to your slow cooker.
  9. Add the seared beef to the slow cooker.
  10. Pour in the beef broth and red wine (if using).
  11. Stir in the Worcestershire sauce, thyme, rosemary, and bay leaf.
  12. Add the cubed potatoes.
  13. Stir everything together to combine.
  14. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The beef should be very tender.
  15. Remove the bay leaf.
  16. Stir in the frozen peas during the last 30 minutes of cooking.
  17. Taste and adjust seasonings as needed.
  18. If you want a thicker stew, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the stew during the last 30 minutes of cooking.
  19. Serve hot in bowls.
  20. Garnish with fresh parsley, if desired.
  21. Enjoy with a side of crusty bread for dipping.

Notes

For the best flavor, use good quality beef stew meat like chuck roast or round roast. Searing the beef is crucial for developing rich flavor. Dry red wine adds a wonderful depth of flavor; substitute with beef broth if desired. Slow cooking is key to tenderizing the beef. Customize the vegetables to your liking, such as parsnips, turnips, or sweet potatoes. To thicken the stew, use a cornstarch slurry or mash some of the potatoes. Leftover beef stew can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. Reheat in the microwave or saucepan.