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Slow Cooker Beef Stew Recipe

ByMadison
Jump to Recipe· 4.9 from 54 reviews

If you’re craving a hearty, soul-warming dinner that practically cooks itself, then I’ve got just the thing for you: this Slow Cooker Beef Stew Recipe. It’s one of those dishes that fills your home with cozy aromas and makes everyone gather around the table with a happy sigh. Trust me, once you make this stew, it’ll become your go-to comfort meal — and it’s honestly easier than you think!

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Why This Recipe Works

  • Flavor Depth: Browning the beef and deglazing the pan creates layers of rich, savory flavor that make every bite satisfying.
  • Perfect Texture: Adding the vegetables halfway through cooking keeps them tender but not mushy — such a game changer!
  • Hands-Off Cooking: The slow cooker does all the heavy lifting, giving you an incredible stew with minimal effort.
  • Customizable Base: You can easily tweak herbs, veggies, and seasoning to make it your own every time.
Slow Cooker Beef Stew, hearty beef stew, easy comfort food, savory slow cooker recipes, cozy dinner ideas - A black round pot sits on a dark wooden board, filled with a thick dark brown stew. The stew contains small orange carrots and light yellow baby potatoes scattered throughout. There are chunks of dark brown meat submerged in the stew. On top, near the center, lies a small yellow dollop of butter melting into the stew. The black pot contrasts with the wooden board underneath, and the overall look is warm and hearty. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The magic in this Slow Cooker Beef Stew Recipe starts with simple, quality ingredients that come together beautifully. Each one plays a specific role — from the tender chuck beef that melts in your mouth to the wine and herbs that add complexity and warmth.

Slow Cooker Beef Stew, hearty beef stew, easy comfort food, savory slow cooker recipes, cozy dinner ideas - Flat lay of fresh cubed boneless beef chuck, a small pile of coarse salt crystals, whole black peppercorns scattered, a small white ceramic bowl with golden olive oil, whole pearl onions with pale shiny skins, bright orange baby carrots, an assortment of baby potatoes with red and golden skins, whole garlic cloves with papery white skins, a small white ceramic bowl of rich red tomato paste, a small white ceramic bowl of dark Worcestershire sauce, a small white ceramic bowl of light beige all-purpose flour, a small white ceramic bowl filled with deep red dry red wine, a small white ceramic bowl of dark beef broth, fresh small bay leaves, a fresh handful of green rosemary sprigs, fresh thyme sprigs, a small pat of pale yellow butter, and fresh bright green parsley sprigs all meticulously arranged in perfect symmetry on a simple white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Boneless beef chuck: This cut has enough fat to stay juicy and become tender after slow cooking.
  • Salt & black pepper: Basic seasoning that brings out the beef’s natural flavor.
  • Olive oil or neutral cooking oil: Helps achieve that essential sear on the meat for depth.
  • Pearl onions or medium onions: Add a sweet, mellow note that balances the savory beef.
  • Baby carrots or large carrots: Their natural sweetness complements the stew’s richness.
  • Baby potatoes or Yukon gold/red potatoes: Provide soul-satisfying starch and soak up the stew’s delicious juices.
  • Garlic cloves or roasted garlic: An aromatic foundation that enhances all other flavors.
  • Tomato paste or sauce/passata: Adds richness and slight tang; it helps thicken the stew too.
  • Worcestershire sauce: A secret umami bomb that adds savory depth and character.
  • All-purpose flour or gluten-free flour: Coats the beef and helps thicken the sauce as it cooks.
  • Dry red wine: Imparts acidity and a robust flavor backbone — pick your favorite varietal.
  • Beef broth or stock cubes: The stew’s main liquid; it packs extra beefiness.
  • Bay leaves: Gentle herbal warmth that infuses the stew without overpowering.
  • Fresh rosemary: Woody herbaceous flavor that pairs beautifully with beef.
  • Dry thyme or fresh thyme: Adds delicate earthiness, a classic stew herb.
  • Butter (optional): Stirred in at the end for a silky, lush finish.
  • Fresh parsley (optional): For a fresh pop of color and brightness just before serving.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’m all about making recipes your own, and this slow cooker beef stew is no exception. Over time, I’ve played with different veggies and seasoning combos, and it’s always fun to swap stuff out depending on what’s fresh or what you love most. You really can’t go wrong!

  • Variation: Once, I added dried porcini mushrooms rehydrated in some broth, which gave the stew an incredible earthy depth — highly recommend if you want a richer flavor.
  • Vegetables: I sometimes swap carrots for parsnips or toss in some chopped celery for a twist on classic flavor.
  • Herbs: If you don’t have fresh rosemary, a mix of dried herbs de Provence works beautifully and saves time.
  • Thickening: If you want a thicker gravy, stir in a bit more flour or cornstarch at the end, but remember to dissolve it well to avoid lumps.

Step-by-Step: How I Make Slow Cooker Beef Stew Recipe

Step 1: Prep Everything for Success

Start by peeling your garlic and onions — it’s a simple task that makes a big difference to the final stew’s texture and flavor. Scrub those potatoes and carrots well, then chop them into roughly equal sizes: carrots into 1½-inch batons, potatoes into 1-inch chunks, and onions into thick wedges so they hold up during cooking. Cut your beef chuck into nice, even 1-inch cubes and trim any excess fat (unless you like a fattier stew).

Step 2: Brown the Meat and Sauté Aromatics

Heat oil in a large skillet over medium-high heat. Season your beef generously with salt and pepper — this seasoning really brings out the flavor during browning. Place the meat cubes in a single layer without crowding. You want them to brown, not steam, so work in batches if you need to. Brown the beef on all sides for 1–2 minutes per side until you get a deep crust.

After removing the beef, add your onions and garlic to the pan, lowering the heat to medium. Cook for about 5 minutes until they soften and start to caramelize, then stir in the tomato paste and cook for another minute. This step adds a lovely, rich base flavor.

Step 3: The Secret to Depth – Deglazing and Flour Coating

Here’s where the flavor magic happens — pour a splash of red wine or beef broth into the skillet and use a wooden spoon to scrape up all those yummy browned bits stuck to the pan. Don’t skip this step! The stew will taste flat without it.

Then, toss the beef cubes in flour to coat them lightly. Add back to the pan and stir until the flour dissolves into the mix; this acts as a natural thickener for your stew. The flour also helps the sauce cling to the beef, making every bite wonderfully saucy.

Step 4: Slow Cook to Tender Perfection

Transfer everything from the pan to your slow cooker along with the rest of the beef broth, red wine, Worcestershire sauce, bay leaves, rosemary, and thyme. Give it a good stir to combine.

Cover and cook on HIGH for 4 hours or LOW for 7–8 hours. Halfway through, add the potatoes and carrots so they don’t turn too mushy. This timing tricks your veggies into staying tender but firm, giving you the perfect texture every time.

Step 5: Finishing Touches for Silky Smooth Sauce

Before serving, fish out the bay leaves and rosemary stems (no one needs those in their bowl!). I love stirring in a couple tablespoons of cold butter at this stage — it melts into the stew and gives it a silky, luxurious finish. A sprinkle of fresh chopped parsley on top adds freshness and a lovely pop of color. Serve while it’s steaming, and watch everyone dive in!

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Pro Tips for Making Slow Cooker Beef Stew Recipe

  • Don’t Skip Browning: It adds savory complexity that stewing alone can’t achieve.
  • Add Veggies Halfway: To keep carrots and potatoes perfectly tender, add them midway through cooking, not at the start.
  • Use Quality Red Wine: A decent dry red wine makes a huge difference in flavor—don’t use cooking wine.
  • Avoid Overfilling: Keep your slow cooker less than 2/3 full for best heat circulation and cooking results.

How to Serve Slow Cooker Beef Stew Recipe

Slow Cooker Beef Stew, hearty beef stew, easy comfort food, savory slow cooker recipes, cozy dinner ideas - A white bowl filled with a dark brown stew containing several layers of ingredients: large chunks of slow-cooked meat with a tender, shredded texture, whole baby potatoes with a light golden brown color, and whole cooked carrots with a rich orange hue. The stew is thick and glossy, coating the ingredients, and small green parsley leaves are sprinkled on top for color contrast. The bowl sits on a red and white checkered cloth over a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to keep it simple with fresh chopped parsley sprinkled on top—it brightens the dish and adds a fresh herbal note. If I’m feeling fancy, a dollop of sour cream or crème fraîche works wonderfully to mellow the richness.

Side Dishes

This stew is hearty enough to stand alone, but I love pairing it with crusty bread to soak up every drop of that luscious sauce. Mashed potatoes, buttered noodles, or even a simple green salad with a tangy vinaigrette work beautifully alongside.

Creative Ways to Present

For special occasions, I serve this stew in rustic bread bowls—just hollow out a round loaf and ladle in the beefy goodness. It’s fun, cozy, and impressive without extra fuss. You can also sprinkle toasted nuts like pine nuts or garnish with fresh thyme for an upscale touch.

Make Ahead and Storage

Storing Leftovers

Once the stew cools down completely, I transfer it to airtight containers and refrigerate. It keeps well for about 4 days. If the sauce thickens too much in the fridge, just add a splash of beef broth or water when reheating.

Freezing

I often freeze leftovers in portioned airtight containers or Ziplock bags with some headspace. This recipe freezes beautifully for up to 3 months. Just thaw it overnight in the fridge and reheat gently—no need to panic if you prep ahead and want a quick weeknight dinner.

Reheating

When reheating, I prefer the stovetop over the microwave to preserve the stew’s texture. Warm it on low heat, stirring occasionally, and add a little broth if it looks too thick. Microwave works too — just go slow in short bursts so you don’t overcook the meat or veggies.

FAQs

  1. Can I make this Slow Cooker Beef Stew Recipe without wine?

    Absolutely! If you prefer to skip the wine, replace it with additional beef broth and add a splash of balsamic vinegar or a squeeze of lemon juice at the end to brighten the flavors. The stew will still be rich and delicious.

  2. What cut of beef is best for slow cooker beef stew?

    Boneless beef chuck is ideal because it has good marbling and connective tissue that breaks down beautifully during long cooking, making the beef tender and flavorful without drying out.

  3. Can I add other vegetables to this stew?

    Yes! Feel free to add parsnips, celery, swede, or even frozen peas at the end. Just remember to add more delicate vegetables towards the end of cooking so they don’t get mushy.

  4. How do I prevent the vegetables from getting mushy?

    The key is to add the potatoes and carrots halfway through the cooking time instead of at the beginning. This way, they cook fully without turning to mush.

  5. Can I prepare this stew in advance?

    Yes! You can prepare all ingredients a day ahead, store them in separate containers, and assemble in the slow cooker right before cooking. Leftovers also taste even better the next day as flavors meld beautifully.

Final Thoughts

This Slow Cooker Beef Stew Recipe holds a special place in my kitchen repertoire — it’s the kind of dish that warms you up on rainy days and feels like a big, comforting hug in a bowl. I hope you find yourself making it as often as I do and sharing it with friends and family who appreciate good, honest comfort food. Give it a try — your slow cooker and your taste buds will thank you!

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Slow Cooker Beef Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 54 reviews
  • Author: Madison
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
Print Recipe

Description

A hearty and comforting Slow Cooker Beef Stew packed with tender beef chuck, baby onions, carrots, and potatoes, simmered in rich red wine and beef broth with aromatic herbs. Perfect for an easy, flavorful main course that requires minimal active cooking time.

Ingredients

Meat and Seasoning

  • 43 oz boneless beef chuck
  • 1/2 Tbsp salt
  • 1 tsp black pepper
  • 3 Tbsp olive oil or another neutral cooking oil

Vegetables

  • 12 oz pearl onions (or 2 medium onions)
  • 14.2 oz baby carrots (or 3 large carrots, cut into 1.5-inch pieces)
  • 16 oz baby potatoes (or red potatoes/Yukon golds, cut into equal pieces)
  • 2 oz garlic (5 large cloves or 1 head roasted garlic)

Liquids and Flavorings

  • 1 oz tomato paste (2 Tbsp) or 6 Tbsp tomato sauce/passata
  • 2 Tbsp Worcestershire sauce
  • 0.74 oz all-purpose flour (1/4 cup) or gluten-free all-purpose flour
  • 2 cups dry red wine (Cabernet Sauvignon, Merlot, Zinfandel, Pinot Noir, Shiraz, etc.)
  • 4 cups beef broth or stock made from cubes

Herbs and Butter

  • 2 small bay leaves
  • 0.3 oz fresh rosemary (1 handful)
  • 1 tsp dry thyme or 3 tsp fresh thyme
  • 2 Tbsp butter (optional, added at the end for silky smooth finish)
  • Parsley, chopped, for serving (optional)

Instructions

  1. Prepare the Ingredients: Peel the garlic and onions, scrub the potatoes and carrots. If using larger vegetables, cut carrots into 1 ½-inch batons, potatoes into even 1-inch pieces, and onions into thick wedges. Chop the beef into 1-inch cubes, trimming excess fat.
  2. Par-Cook the Meat and Vegetables: Heat oil in a large skillet over medium-high heat. Season beef with salt and pepper. Brown beef in a single layer (1-2 minutes per side) without overcrowding, forming a deep crust. Remove beef. Add onion and garlic to the pan, reduce heat to medium, and cook until softened (about 5 minutes). Stir in tomato paste and cook for 1 minute. Toss beef with flour and return to the pan, stirring until flour dissolves.
  3. Transfer to Slow Cooker: Add pan contents, beef broth, red wine, thyme, rosemary, bay leaves, and Worcestershire sauce to the slow cooker. Stir well. Cover and cook on HIGH for 4 hours or LOW for 7-8 hours. Add carrots and potatoes halfway through cooking to prevent mushiness.
  4. Finish and Serve: Remove bay leaves and rosemary stems before serving. Stir in cold butter for a velvety finish. Garnish with chopped parsley if desired, and enjoy.
  5. Storage Instructions: Cool stew and store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on stovetop or microwave, adding extra broth if needed. Freeze cooled stew in a freezer-safe container for up to 3 months; thaw overnight before reheating.

Notes

  • Brown the meat well to develop rich flavor.
  • Deglaze the pan to capture flavorful browned bits.
  • Avoid lifting the lid during cooking to prevent extended cook time.
  • Do not overfill the slow cooker; fill only halfway or up to two-thirds.
  • Taste and adjust seasoning before serving (salt, vinegar, sweetness).
  • Skim excess grease from the top if desired; fat will solidify when chilled if storing leftovers.
  • Add dried mushrooms rehydrated in broth for deeper umami flavor.
  • Try adding other vegetables such as celery, parsnips, winter squash, or greens for variety.
  • Add beans for extra protein and heartiness.
  • Consider adding caramelized onions or smoked paprika for additional depth.
  • Finish with a splash of vinegar or lemon juice to brighten flavors.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 5 g
  • Sodium: 600 mg
  • Fat: 20 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 4 g
  • Protein: 38 g
  • Cholesterol: 110 mg

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