Slow Cooker Beef Stew Recipe

ByAmanda
Jump to Recipe· 4.5 from 22 reviews

If you’re craving a meal that feels like a warm, comforting hug on a chilly day, this Slow Cooker Beef Stew Recipe is exactly what you need. I’ve made this recipe countless times, and every time, it fills the kitchen with such cozy aromas that I know dinner is going to be amazing. Whether you’re after an easy dinner solution or a dish that impresses without fuss, this slow cooker beef stew will become your go-to. Trust me, it’s fan-freaking-tastic, and I can’t wait to share how to nail it perfectly.

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Why This Recipe Works

  • Tender, Juicy Beef: Browning the chuck meat first locks in flavor and ensures it stays juicy after hours in the slow cooker.
  • Perfectly Cooked Veggies: Adding carrots and potatoes halfway prevents mushiness so you get that satisfying bite.
  • Rich, Deep Flavors: Deglazing the pan and using dry red wine and Worcestershire sauce builds complexity you can taste in every spoonful.
  • Velvety Finish: Stirring in butter at the end adds a silky smooth texture that feels luxurious and comforting.
Slow Cooker Beef Stew, easy beef stew, comforting beef stew recipe, hearty slow cooker dinner, homemade beef stew - 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

Every ingredient in this slow cooker beef stew recipe plays a starring role, and together they create a harmony of flavors. When shopping, opt for good-quality beef chuck with some marbling because that fat breaks down beautifully and makes a tender stew. You’ll also want fresh herbs to brighten things up, and I prefer using baby potatoes and pearl onions for their sweetness and texture.

Slow Cooker Beef Stew, easy beef stew, comforting beef stew recipe, hearty slow cooker dinner, homemade beef stew - 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
  • Beef Chuck: This cut has just the right amount of fat and connective tissue that breaks down during slow cooking for melt-in-your-mouth tenderness.
  • Salt and Black Pepper: Essential basics for seasoning every component and building foundational flavor.
  • Olive Oil: Helps achieve a gorgeous brown crust on the beef without smoking up your kitchen.
  • Pearl Onions or Medium Onions: Offer sweetness and soften into the stew to add natural depth.
  • Baby Carrots or Large Carrots: Give sweetness and color, and sturdy enough to maintain their shape with proper timing.
  • Baby Potatoes or Reds/Yukon Golds: Hold up well during slow cooking without falling apart.
  • Garlic: Fresh or roasted, garlic rounds out the savory profile with aromatic warmth.
  • Tomato Paste or Sauce: Adds subtle acidity and richness, balancing the beef flavor beautifully.
  • Worcestershire Sauce: Packs umami punch that boosts the overall savoriness.
  • Flour (All-Purpose or Gluten-Free): Coats the beef to help thicken the stew without clumps.
  • Dry Red Wine: Infuses the stew with boldness and complexity, but if you’re wine-free, use extra beef broth.
  • Beef Broth: The liquid backbone that carries all the flavors together while cooking low and slow.
  • Bay Leaves: Add herbaceous aroma without overpowering the palate.
  • Fresh Rosemary: Woody, fragrant herb that elevates the stew’s earthy notes.
  • Thyme (Fresh or Dry): Classic partner to beef, offering subtle herbal warmth.
  • Butter: Optional, for stirring in at the end—trust me, it makes the stew silky smooth.
  • Parsley: Finishing touch for color and fresh brightness right 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

This Slow Cooker Beef Stew Recipe is like a blank canvas—easy to tailor to your family’s preferences or what’s in season. I love to mix it up depending on my mood, and you’ll find that small adjustments can totally make it your own.

  • Add Mushrooms: I sometimes throw in dried porcini for an umami boost — just rehydrate them first and add along with the broth.
  • Vegetable Swap: If it’s harvest time, try parsnips or turnips instead of carrots, or even some hearty kale for a nutrient punch toward the end.
  • Spice it Up: For a smoky twist, sprinkle in some smoked paprika—I love how it adds warmth without heat.
  • Make it Gluten-Free: Just swap in gluten-free flour and double-check your Worcestershire sauce to keep things allergy-friendly.

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

Step 1: Prep Like a Pro

Start by peeling the garlic and onions, and scrub the potatoes and carrots to get rid of any dirt. If you’ve got larger carrots or potatoes, cut them into about 1 to 1.5-inch pieces so everything cooks evenly. I like to cube the beef chuck into roughly 1-inch pieces, trimming off excess fat but leaving enough for flavor. Trust me, a little fat is your friend here!

Step 2: Brown the Beef and Sauté Aromatics

This step makes a huge difference in flavor. Heat your olive oil over medium-high until shimmering, then season the beef with salt and pepper. Add the beef chunks in a single layer (don’t overcrowd!) and brown each side for 1 to 2 minutes until a deep crust forms. This caramelization is what makes your stew taste incredibly rich. Remove the beef, then toss in the onions and garlic, lowering the heat to medium. After those soften for about 5 minutes, stir in the tomato paste and cook for another minute.

Step 3: Flour and Deglaze

Now toss the beef in flour, then add it back to the pan. Stir well so the flour coats the meat and dissolves—this will help thicken your stew. Pour a splash of broth or red wine into the pan to deglaze, scraping up every brown bit with your wooden spoon. These bits pack in tons of flavor!

Step 4: Slow Cook to Perfection

Transfer everything from the pan into your slow cooker. Add the rest of the beef broth, wine, Worcestershire sauce, thyme, rosemary, and bay leaves. Give it a good stir, then cover and cook on HIGH for 4 hours or LOW for 7-8 hours. Halfway through, add the carrots and potatoes—this keeps them from becoming mushy and maintains a lovely texture. Just be patient, because good things take time!

Step 5: Final Touches

Before serving, fish out the bay leaves and rosemary stems. Then stir in cold butter for a silky, luxuriously smooth finish that’ll have you savoring every bite. Sprinkle chopped parsley on top for a fresh pop of color and brightness. That’s it — hearty, delicious, and utterly satisfying.

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Pro Tips for Making Slow Cooker Beef Stew Recipe

  • Don’t Skip Browning: It’s the secret to deep flavor. Pat the beef dry before seasoning to get a better crust.
  • Avoid Overcrowding the Pan: Brown beef in batches if needed—steaming won’t give you that rich color and taste.
  • Add Vegetables Midway: This trick keeps your carrots and potatoes firm and not mushy, which was a game changer for me.
  • Leave the Lid Alone: Every peek adds 10-15 minutes to cooking time; trust the process and resist the urge!

How to Serve Slow Cooker Beef Stew Recipe

Slow Cooker Beef Stew, easy beef stew, comforting beef stew recipe, hearty slow cooker dinner, homemade beef stew - 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 things simple and fresh — a sprinkle of chopped parsley adds just the right amount of color and brightness to balance the hearty stew. Sometimes I also add a few cracks of black pepper or a swirl of sour cream if I want a creamy contrast.

Side Dishes

This stew is a complete meal on its own, but if you want to round it out, some crusty bread is perfect for mopping up that luscious sauce. Or serve over buttery mashed potatoes for an extra comforting dinner. A simple green salad or steamed green beans can add a refreshing counterpoint to the richness.

Creative Ways to Present

For special occasions, I like serving this stew in individual rustic ramekins or mini cast-iron skillets — it adds charm and portion control. Another fun twist is using small bread bowls; it’s both edible and visually inviting, and guests love it.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover beef stew in airtight containers in the fridge for up to 4 days. It’s perfect for quick lunches or another cozy dinner without any extra prep.

Freezing

If I’m making a big batch, I always freeze some. Let it cool completely, then pop it into freezer-safe containers or Ziplock bags with some space for expansion. It keeps for about 3 months, and I find it reheats beautifully with no loss in flavor or texture.

Reheating

To reheat, gently warm the stew on the stovetop over low heat, stirring occasionally. If it looks a tad thick, add a splash of beef broth or water to loosen it. You can also microwave it in short bursts, stirring in between to keep it evenly heated.

FAQs

  1. Can I use a different cut of beef for this slow cooker beef stew recipe?

    Absolutely! While beef chuck is ideal for its marbling and tenderness after slow cooking, brisket or short ribs can also work well. Just remember they might require additional cooking time to become tender.

  2. Do I have to use red wine, or can I skip it?

    You can skip the wine if you prefer or don’t cook with alcohol. Just replace it with an equal amount of beef broth. While wine adds depth and complexity, the stew will still be delicious without it.

  3. How do I prevent the vegetables from getting too soft?

    The key is to add the carrots and potatoes halfway through the cooking process instead of at the start. This keeps them from turning mushy and keeps a nice bite and mouthfeel.

  4. Can I make this recipe in an Instant Pot or on the stovetop?

    Yes! For an Instant Pot, brown the beef as directed, then pressure cook for about 35-40 minutes with the veggies added halfway through. On the stovetop, simmer gently for 2-3 hours or until beef is tender. Just keep an eye on liquid levels.

Final Thoughts

This Slow Cooker Beef Stew Recipe holds a special place in my heart because it’s the ultimate comfort food that’s just so easy to throw together—and it rewards you with big flavors and tender beef that melts in your mouth. I love how it fills the home with warmth and nostalgia every time I make it. I’m confident once you try it, this stew will quickly become a fixture in your meal rotation, bringing joy and cozy vibes whenever you need them most. So go ahead, give it a whirl; your slow cooker is waiting!

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Slow Cooker Beef Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 22 reviews
  • Author: Amanda
  • 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 flavorful slow cooker beef stew made with tender beef chuck, pearl onions, baby carrots, and potatoes simmered in a rich red wine and beef broth sauce infused with rosemary, thyme, and bay leaves. Perfect for an easy and comforting meal that’s freezer-friendly and versatile with vegetable and herb variations.

Ingredients

Meat and Seasonings

  • 43 oz boneless beef chuck
  • 1/2 Tbsp salt
  • 1 tsp black pepper
  • 3 Tbsp olive oil or another neutral cooking oil
  • 0.74 oz all-purpose flour 1/4 cup OR gluten-free AP flour
  • 2 Tbsp Worcestershire sauce

Vegetables

  • 12 oz pearl onions (aka baby onions) OR 2 medium onions
  • 14.2 oz baby carrots OR 3 large carrots (cut into about 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 & Herbs

  • 2 cups dry red wine like Cabernet Sauvignon, Merlot, Zinfandel, Pinot Noir, Shiraz, etc.
  • 4 cups beef broth or use enough stock cubes for 4 cups of water
  • 2 bay leaves small
  • 0.3 oz fresh rosemary 1 handful
  • 1 tsp dry thyme or 3 tsp fresh

Finishing Touches

  • 2 Tbsp butter added at the end to make it silky smooth (optional)
  • parsley chopped, for serving (optional)

Instructions

  1. Prepare the Ingredients: Peel the garlic and onions and scrub the potatoes and carrots. If using larger vegetables, cut carrots into 1 ½-inch batons, potatoes into 1-inch pieces, and onions into thick wedges. Chop the beef into 1-inch cubes, removing any excess fat.
  2. Par-Cook the Meat and Vegetables: Heat oil in a large skillet over medium-high heat. Season the beef with salt and pepper and brown in a single layer, 1-2 minutes per side, ensuring no overcrowding to avoid steaming. Remove beef, then add onions and garlic, reduce heat to medium and cook until softened about 5 minutes. Stir in tomato paste and cook 1 minute more. Toss beef in flour, return to pan and stir well until flour dissolves.
  3. Transfer to Slow Cooker: Transfer pan contents to slow cooker. Add beef broth, red wine, thyme, rosemary, bay leaves, and Worcestershire sauce; stir to combine. Cover and cook on HIGH for 4 hours, adding carrots and potatoes halfway through cooking, or cook on LOW for 7-8 hours, adding vegetables midway to prevent them from becoming mushy.
  4. Finish and Serve: Before serving, remove bay leaves and rosemary stems. Stir in cold butter for a smooth finish. Garnish with fresh chopped parsley if desired. Serve warm and enjoy!
  5. Storage: Cool stew before storing leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on stovetop or microwave, adding beef broth if needed. Freeze cooled stew in freezer-safe containers for up to 3 months and thaw overnight before reheating.

Notes

  • Brown the meat well to build deep, rich flavor.
  • Deglazing the pan captures flavorful browned bits that enhance the stew.
  • Avoid opening the slow cooker lid frequently to prevent heat loss and extended cooking time.
  • Do not overfill the slow cooker; fill it only halfway to two-thirds for best results.
  • Adjust seasoning at the end as needed with salt, soy sauce, vinegar, lemon juice, or a pinch of sugar to balance flavors.
  • Skim excess grease or refrigerate and remove solidified fat before reheating for a leaner stew.
  • Optional additions include dried mushrooms to add umami, extra vegetables like celery or parsnips, hearty greens like kale added near the end, or white beans for more protein.
  • Add a splash of vinegar or lemon juice before serving to brighten flavors.
  • Try spices like smoked paprika or herb blends such as Herbs de Provence for variety.

Nutrition

  • Serving Size: 1 cup
  • Calories: 380 kcal
  • Sugar: 5 g
  • Sodium: 600 mg
  • Fat: 18 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 3 g
  • Protein: 30 g
  • Cholesterol: 75 mg

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