This Slow Cooker Beef Stew is my go-to cozy comfort food whenever I need something hearty, warming, and absolutely packed with flavor. With fall-apart tender beef, rich broth, rustic veggies, and that classic slow-simmered taste, it’s the kind of meal that draws everyone to the kitchen—no matter how chilly it is outside.
Why You’ll Love This Recipe
- Unbeatable Cozy Flavors: Every spoonful of this stew is brimming with slow-cooked, savory depth that just tastes like a big, warm hug.
- Effortless (Hands-Off!) Cooking: Your slow cooker does all the work—just set it, forget it, and come back to a bubbling pot of perfection.
- Crowd-Pleaser: This beef stew pleases both kids and adults, making it wonderful for family dinners or casual get-togethers.
- Make-Ahead Friendly: The leftovers taste even better, and it’s easy to store or freeze for future meals—total win!
Ingredients You’ll Need
You don’t need anything fancy for an authentic Slow Cooker Beef Stew—just kitchen staples and some humble fresh ingredients. Each component contributes important flavor, texture, and color to give this stew its irresistible heartiness and classic feel.
- Stew Meat (chuck roast is best): Richly marbled beef becomes meltingly tender and infuses the whole stew with deep flavor.
- Black Pepper, Garlic Salt, Celery Salt: These seasonings do double duty—tenderizing the beef and infusing it with subtle spice right from the start.
- Flour: Just a bit helps thicken the stew as it simmers and helps create that classic, velvety gravy.
- Olive Oil: Essential for browning the beef, giving you extra caramelized flavor.
- Butter: Adds lushness and that ultra-silky finish at the very end (don’t skip the “Monter au Beurre” trick!).
- Yellow Onions and Garlic: Sweet and savory base notes—sautéed together for aromatic depth.
- Cabernet Sauvignon or Merlot: This splash of wine (or broth, if you prefer) deglazes the skillet and builds a backbone of deep, rustic flavor.
- Beef Broth and Bouillon Cubes: These together create a rich, full-bodied stew broth that hugs every bite.
- Worcestershire Sauce and Tomato Paste: The secret duo for extra savory tang and a bit of umami magic.
- Carrots and Baby Yukon Gold Potatoes: Earthy and naturally sweet, these chunky veggies soak up all those delicious flavors.
- Bay Leaves and Rosemary: Herbs that perfume the whole pot, lending woodsy warmth throughout.
- Frozen Peas: Added at the end for pops of color and a touch of brightness.
- Cold Water + Cornstarch (optional): Added last minute if you’d like to thicken your stew to extra-hearty status.
- Gravy Master (optional): Just a few drops truly deepen the stew’s color and give it that classic, homey look.
Variations
One of the best things about making Slow Cooker Beef Stew is how flexible it can be. Don’t hesitate to adapt this recipe—swap veggies, adjust the aromatics, or tweak the wine based on your mood or what’s in your fridge!
- Irish Style: Replace the red wine with a cup of extra stout Guinness for a rich, malty twist that’s perfect for St. Patrick’s Day (or any chilly night!).
- Vegetable Lovers: Stir in green beans, parsnips, celery, or sweet potatoes with the other veggies to amp up color and nutrition.
- No Alcohol Option: Swap wine for extra beef broth and a splash of red wine vinegar for that signature tang and depth—no wine required!
- Low-Carb: Use more carrots and replace potatoes with chunks of rutabaga or turnip to reduce starch but keep the stew hearty.
How to Make Slow Cooker Beef Stew
Step 1: Prep and Season the Beef
Start by cutting your beef into generous 1-inch chunks, trimming away any big bits of fat but keeping that gorgeous marbling intact. Season thoroughly with black pepper, garlic salt, and celery salt so the flavor really gets into every bite. A quick toss in seasoned flour sets you up for the most luscious, thickened stew base.
Step 2: Brown the Meat
Heat olive oil in a large skillet over medium-high, then sear the beef cubes in batches—don’t crowd the pan! Let each side get a deep, golden crust for max flavor. You want those caramelized edges; it’s totally worth the extra few minutes.
Step 3: Sauté Aromatics & Deglaze
Lower the heat and quickly melt a pat of butter in the same pan, then add your diced onions. Sauté until soft and golden, stir in the garlic, and let it bloom for intense flavor. A splash of red wine (or broth) helps you scrape up all those delicious browned bits—the kind of “chef’s secret” that brings so much depth to your Slow Cooker Beef Stew. Add this mixture to the slow cooker.
Step 4: Load Up the Slow Cooker
Add your browned beef and onion-garlic mixture to the slow cooker, then pour in the broth, bouillon cubes, Worcestershire, tomato paste, carrots, potatoes, bay leaves, and rosemary. Give everything a gentle stir, pop the lid on, and let that slow magic happen.
Step 5: Slow Cook to Perfection
Cook on low for 7 ½ to 8 hours (or high for 3 ½ to 4 hours), until your beef is fork-tender and the potatoes are buttery soft. About 15 minutes before serving, stir in the frozen peas and fish out the bay leaves and rosemary.
Step 6: Final Touches
If you love an extra-thick stew, whisk together cold water and cornstarch and slowly stir into the pot, letting it bubble up and thicken. To finish, swirl in cold butter for that smooth, glossy finish chefs rave about. Craving even richer color? A couple drops of Gravy Master does the trick. Your Slow Cooker Beef Stew is now ready for a round of applause—and a cozy bowl!
Pro Tips for Making Slow Cooker Beef Stew
- Best Beef Choice: Chuck roast is your golden ticket for tender, flavorful stew—its marbling melts down into luscious bites after hours of slow cooking.
- Batch Searing for Maximum Flavor: Don’t rush browning the beef! Work in small batches so each piece gets that caramelized sear, adding huge flavor to the final stew.
- Deglaze Like a Pro: After browning, use a bit of wine or broth to scrape up all those tasty browned bits from the pan—this quick step captures loads of savory depth that might otherwise be lost.
- Velvet Texture Finisher: Swirling in cold butter at the very end isn’t just fancy—it makes the stew irresistibly glossy and rich, with a restaurant-style finish.
How to Serve Slow Cooker Beef Stew
Garnishes
Add a flourish to your Slow Cooker Beef Stew by showering each bowl with freshly chopped parsley, a few grinds of black pepper, or even a sprinkle of flaky sea salt. For a cozy touch, a dollop of horseradish cream or a swirl of sour cream delivers an extra pop!
Side Dishes
Nothing beats mopping up every drop with a hunk of crusty bread or warm dinner rolls. I also love serving beef stew over a pile of creamy mashed potatoes, buttery noodles, or steamed rice to make it an even heartier meal for a hungry crowd.
Creative Ways to Present
Try ladling your stew into mini bread bowls for a showstopping dinner party, or serve it in big mugs for low-key, fireside eating. For a rustic twist, top with fried shallots or roasted garlic cloves and bring the whole slow cooker right to the table!
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Beef Stew keeps beautifully in the fridge. Just store it in an airtight container for up to 3 days—the flavors somehow get even deeper and richer as it rests.
Freezing
This stew is fantastic for freezing! Ladle cooled portions into freezer-safe bags or containers (leave a little space for expansion) and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Gently reheat your stew on the stovetop over low heat, stirring often so it heats evenly. You can add a splash of broth if needed to loosen it up, and finish with a pat of butter to revive that fresh-cooked sheen.
FAQs
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Can I use a different cut of beef besides chuck roast?
Absolutely! While chuck roast is ideal for its marbling and tenderness, rump roast or bottom round work wonderfully too—just make sure to cut away any large, tough pieces of fat and cut into even cubes for the best results.
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Is it okay to skip the wine in this beef stew recipe?
Yes, you can swap out the wine for extra beef broth plus two tablespoons of red wine vinegar. The acidity in the vinegar is key for tenderizing the beef and preserving depth of flavor even without alcohol.
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How can I thicken my Slow Cooker Beef Stew if I like it extra hearty?
If you love a thick stew, simply whisk together cold water and cornstarch and drizzle it into the stew about 15 minutes before serving. Let it simmer (with the lid off, if you prefer a thicker texture) until it reaches your perfect consistency.
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Can I prep Slow Cooker Beef Stew in advance?
Definitely! You can brown the beef and sauté the onions/garlic the night before—just assemble everything in the slow cooker insert and refrigerate. In the morning, let it sit out for 30 minutes, then pop it in your slow cooker and start cooking. Easy meal prep!
Final Thoughts
If you’re craving effortless comfort and soul-warming flavors, you simply can’t go wrong with this Slow Cooker Beef Stew. I hope it becomes a go-to favorite in your home—just like it is in mine. Grab your slow cooker, gather your loved ones, and let the aroma fill your kitchen…you absolutely won’t regret it!
Print
Slow Cooker Beef Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 6 servings 1x
- Category: Slow Cooking
- Method: Slow Cooking
Description
This Slow Cooker Beef Stew is the ultimate comfort food that’s hearty, flavorful, and perfect for a cozy family dinner. Tender chunks of beef, vegetables, and aromatic herbs simmer in a rich and savory broth until everything is melt-in-your-mouth delicious.
Ingredients
Stew Meat:
- 2 1/2 pounds stew meat
Seasoning Mix:
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic salt
- 1/2 teaspoon celery salt
- 1/4 cup flour
Other Ingredients:
- 3–6 tablespoons olive oil
- 3 tablespoons cold butter
- 2 cups yellow onions, diced
- 4 cloves garlic, minced
- 1 cup cabernet sauvignon or merlot
- 4 cups beef broth
- 2 beef bouillon cubes
- 2 tablespoons Worcestershire Sauce
- 3 tablespoons 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
- 1/4 cup cold water + 3 tablespoons corn starch (optional)
- 2–3 drops Gravy Master (optional)
Instructions
- Cut and Season Meat: Cut meat into 1-inch cubes, season with pepper, garlic salt, celery salt, and coat with flour.
- Brown Meat: Brown meat in olive oil in batches, then transfer to slow cooker.
- Sauté Onions: Sauté onions and garlic, deglaze with wine, then transfer to slow cooker.
- Add Ingredients: Add remaining ingredients (except peas, corn starch mixture, and butter) to the slow cooker.
- Cook: Cook on low for 7 ½ to 8 hours or high for 3 ½ to 4 hours until vegetables are tender.
- Finish: Add peas, thicken stew if desired, swirl in butter for a velvety finish, and add Gravy Master for color.
Notes
- Store stew in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Best cuts of beef for stew include chuck roasts, rump roasts, and bottom rounds.
- Red wine can be substituted with beef broth or red grape juice with vinegar for acidity.
- Additional vegetables like celery, green beans, parsnips, and sweet potatoes can be added.
Nutrition
- Serving Size: 1 serving
- Calories: 485 kcal
- Sugar: 8g
- Sodium: 930mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 41g
- Cholesterol: 135mg
