Slow Cooker Beef Stew Recipe
When the weather turns chilly, there’s nothing more soul-satisfying than a steaming bowl of Slow Cooker Beef Stew. This classic comfort food brings together chunks of fork-tender beef, hearty vegetables, and an irresistibly rich broth that fills your home with an aroma that promises happiness in every spoonful. Whether you’re cooking for a hungry family or prepping lunches ahead of time, Slow Cooker Beef Stew delivers on savory flavor and old-fashioned warmth with every bite.
Ingredients You’ll Need
What I absolutely love about this stew is how everyday ingredients transform together into something magical. Each one has a job to do—some bring flavor, others provide texture, and a few sneak in bursts of color. Start with good basics and you can’t go wrong!
- Beef chuck, 2 lbs (cubed): The ideal cut for slow cooking; it becomes melt-in-your-mouth tender after hours in the crockpot.
- All-purpose flour, 3 tablespoons: Lightly coats the beef, helping to brown it and later thicken the stew.
- Salt, 1 teaspoon: Essential for bringing out all the savory notes.
- Black pepper, ½ teaspoon: Adds just the right amount of warmth and depth.
- Olive oil, 2 tablespoons: Needed for browning the beef—don’t skip this step for best flavor!
- Beef broth, 4 cups: The foundation of the stew’s savory, comforting base.
- Red wine, 1 cup (optional): A splash gives the stew wonderful richness; you can use more broth if you prefer.
- Carrots, 3 large (peeled, chunked): Add sweetness and a pop of vibrant color.
- Potatoes, 3 medium (peeled, cubed): Soak up all those savory juices and add satisfying heartiness.
- Celery, 2 stalks (sliced): Lends a subtle earthiness that rounds out the flavors.
- Onion, 1 medium (chopped): For aromatic depth that flavors every bite.
- Garlic, 3 cloves (minced): Brings a delicious kick and richness to the stew.
- Tomato paste, 2 tablespoons: Infuses deep umami and a hint of tanginess.
- Dried thyme, 1 teaspoon: A classic pairing with beef for herby undertones.
- Dried rosemary, 1 teaspoon: Gives your stew an aromatic, woodsy aroma.
- Bay leaves, 2: Infuse hidden layers of flavor—just remember to fish them out before serving!
- Frozen peas, 1 cup: Added at the end for a splash of green and a sweet pop.
- Fresh parsley, 2 tablespoons (chopped): For garnish, bringing color and brightness to the final bowl.
How to Make Slow Cooker Beef Stew
Step 1: Prep and Coat the Beef
Start by giving your beef chuck its spa treatment. In a large bowl, toss the beef cubes with flour, salt, and pepper. The light dusting of flour does double-duty: it helps you get that crowd-pleasing crust when the beef browns, and it ensures your Slow Cooker Beef Stew has a beautifully thick, silky base when finished.
Step 2: Brown the Beef
Next, grab a skillet and heat up the olive oil over medium-high heat until shimmering. Working in batches, sear the floured beef for 3 to 4 minutes on each side, just until golden brown and aromatic. Don’t rush this part—those caramelized bits will add incredible flavor to the stew!
Step 3: Layer Veggies in the Slow Cooker
Transfer the browned beef right into your slow cooker. Layer the carrots, potatoes, celery, onion, and garlic over the top. These vegetables will soak up all the savory juices and aromas as everything cooks together, delivering maximum comfort and flavor.
Step 4: Add Flavors and Liquid
Stir in the tomato paste, sprinkle on the dried thyme and rosemary, and tuck in your bay leaves. Then pour the beef broth and wine (if using) over everything. Give a gentle stir to combine, letting all those flavors mingle before you set it to cook.
Step 5: Slow Cook
Cover and set the slow cooker on low for 8 to 10 hours—or if you’re short on time, on high for 4 to 5 hours. Sit back and let the magic happen! By the end, your beef will be falling-apart tender and the broth will be gloriously rich.
Step 6: Finish and Serve
About 30 minutes before serving, stir in the frozen peas. They’ll add a fresh, sweet burst of flavor and keep their gorgeous green color. Don’t forget to remove the bay leaves, then garnish the stew with chopped parsley for a final flourish of color and freshness.
How to Serve Slow Cooker Beef Stew
Garnishes
A bright sprinkle of chopped fresh parsley wakes up all the flavors and adds color to your Slow Cooker Beef Stew. For an extra-special touch, a grating of lemon zest or a handful of crisp croutons can elevate each bowl to cozy-bistro status.
Side Dishes
You can’t go wrong with hunks of crusty bread or homemade biscuits to mop up every last drop of savory broth. I also love serving the stew with a crisp green salad or lightly sautéed greens if you’re looking to balance out the richness.
Creative Ways to Present
For a fun twist, try ladling your Slow Cooker Beef Stew over creamy mashed potatoes or buttery egg noodles. Got leftovers? It transforms beautifully into a savory pie—just tuck the stew into a baking dish, cover with puff pastry, and bake until golden. It’s comfort food, reimagined!
Make Ahead and Storage
Storing Leftovers
Let any leftover Slow Cooker Beef Stew cool to room temperature, then spoon it into airtight containers. It keeps beautifully in the fridge for up to 4 days, and honestly, the flavors deepen and get even better overnight!
Freezing
This stew is a star in the freezer! Portion it out into freezer-safe bags or containers (minus the fresh parsley garnish) and label clearly. It will keep its hearty flavor and satisfying texture for up to 3 months; just remember to thaw in the fridge overnight before reheating.
Reheating
Gently reheat portions on the stovetop over medium heat, stirring occasionally to prevent sticking. If it looks a bit thick after chilling, just splash in a bit of beef broth or water to loosen up the sauce. The microwave works too, especially for quick lunches—just cover loosely and heat until steaming hot.
FAQs
Can I make this Slow Cooker Beef Stew gluten-free?
Absolutely! Just swap out the all-purpose flour for your favorite gluten-free flour blend or even cornstarch. The stew thickens beautifully and you won’t miss a thing in the flavor or texture department.
What if I don’t have red wine?
No worries at all! Simply substitute an equal amount of extra beef broth for the wine. The stew will still be rich and full of deep, beefy flavor—perfect for family-friendly dinners.
How can I thicken my stew if it’s too thin?
If you prefer an extra-thick gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 20 minutes of cooking. It’ll thicken up perfectly without altering the flavor.
Can I add other vegetables?
Absolutely! Slow Cooker Beef Stew is wonderfully versatile—throw in mushrooms, parsnips, or turnips if you like. Just keep in mind that adding extra veggies might require a splash more broth to maintain the right consistency.
Why do I need to brown the beef before slow cooking?
Browning the beef is worth the extra step. It creates a flavorful crust on each piece and adds deeply savory notes to the final dish that you just can’t get from skipping the skillet. If you have a few extra minutes, it’s a flavor game-changer!
Final Thoughts
If you’re searching for a meal that comforts, nourishes, and makes you feel right at home, trust me—this Slow Cooker Beef Stew will become a regular in your rotation. Don’t wait for a special occasion; grab your ingredients and let the slow cooker work its cozy magic. You’re in for a real treat!
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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 recipe is a hearty and comforting dish perfect for a cozy dinner. Tender beef simmered with vegetables in a rich broth until flavorful and delicious.
Ingredients
Beef Stew:
- 2 lbs beef chuck, cut into 1½-inch cubes
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 4 cups beef broth
- 1 cup red wine (optional, replace with broth if desired)
- 3 large carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cubed
- 2 celery stalks, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 cup frozen peas (added at the end)
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Coat Beef: Toss beef cubes with flour, salt, and pepper until coated.
- Sear Beef: Heat olive oil in a skillet, sear beef until browned, about 3–4 minutes per side. Transfer beef to the slow cooker.
- Add Ingredients: Add carrots, potatoes, celery, onion, garlic, tomato paste, thyme, rosemary, and bay leaves to the slow cooker. Pour in beef broth and wine (if using).
- Cook: Cover and cook on low for 8–10 hours or high for 4–5 hours until beef is tender.
- Finish: Stir in frozen peas 30 minutes before serving. Remove bay leaves, garnish with parsley, and serve hot.
Notes
- For a richer flavor, brown all vegetables in the skillet after searing beef before adding to the slow cooker.
- To thicken the stew, mix 1 tablespoon cornstarch with 2 tablespoons water and stir in at the end.
- Prep Time: 20 minutes
- Cook Time: 8 hours (low) or 4 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American, Comfort Food
Nutrition
- Serving Size: 1½ cups
- Calories: 420
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 105 mg
