If you’ve been on the hunt for the ultimate comfort food that practically makes itself, then you’re going to adore this Slow Cooker Beef Stew Recipe. It’s the kind of stew that fills your kitchen with warmth and welcomes you with rich, melt-in-your-mouth beef and hearty veggies after a long day. Whether you’re a stew newbie or a slow cooker pro, this dish is super forgiving and packed with deep, satisfying flavors that make it genuinely feel like a hug in a bowl. Trust me, once you make this, it’ll quickly become your go-to for chilly evenings.
Why You’ll Love This Recipe
- Hands-Off Cooking: Once you’ve prepped and tossed everything in the slow cooker, you can walk away and relax—no stirring or babysitting required.
- Rich, Deep Flavors: The secret wine deglazing step and slow simmer develop layers of flavor that taste way more complex than the effort involved.
- Perfectly Tender Beef and Veggies: The low-and-slow cooking makes the beef unbelievably tender and the potatoes melt-in-your-mouth soft.
- Family Favorite: My family goes crazy for this stew—it’s perfect for cozy dinners or impressing guests without breaking a sweat.
Ingredients You’ll Need
The magic of this Slow Cooker Beef Stew Recipe is really in the balance of simple, fresh ingredients that work beautifully together. You’ll see I added a splash of red wine for that little extra pizzazz, but don’t worry—it’s optional if you want to keep it kid-friendly!
- Stew meat: Go for chuck or a similar cut with some marbling for tenderness and flavor.
- Black pepper, garlic salt, celery salt: These seasonings create a flavorful base that boosts the meat.
- Flour: Helps thicken the stew and adds a nice coating to the beef when browning.
- Olive oil: For browning the beef and sweating the veggies.
- Cold butter: Adds richness and a velvety finish to the stew.
- Yellow onions: Classic base for savory dishes, they soften and sweeten as they cook.
- Garlic: Brings aromatic depth without overpowering the stew.
- Cabernet Sauvignon or Merlot: Optional but recommended for a rich wine flavor that deepens the broth.
- Beef broth: The heart of the stew’s flavor—choose low sodium for better control.
- Beef bouillon cubes: Adds an umami punch and richness.
- Worcestershire sauce: Gives a slightly tangy, savory layer of flavor.
- Tomato paste: Adds body and subtle sweetness to the broth.
- Carrots: Sweetness and texture that pairs perfectly with beef.
- Baby Yukon gold potatoes: These hold their shape well and have a creamy texture.
- Bay leaves & rosemary sprig: Classic herbs for a fragrant touch.
- Frozen peas: Stirred in at the end so they stay bright and fresh.
- Cold water & corn starch (optional): For thickening the stew if you like it richer.
- Gravy Master (optional): A fun little trick to deepen color and flavor even more.
Variations
One of the best things about this Slow Cooker Beef Stew Recipe is how easy it is to make your own. I often tweak it based on what’s in season or what the family is craving, and you can too!
- Vegetable swap: I’ve swapped carrots for parsnips or added mushrooms for an earthier flavor and it’s always a hit.
- Red wine alternative: If you don’t want wine, try a splash of extra beef broth with a little splash of balsamic vinegar for tang.
- Low-carb version: Skip the potatoes and add more root vegetables like turnips or rutabaga.
- Spicy kick: Adding a pinch of smoked paprika or a splash of hot sauce can warm things up nicely.
How to Make Slow Cooker Beef Stew Recipe
Step 1: Prep and Season Your Meat
Start by cutting your beef into about 1-inch cubes. I like to trim off any large chunks of fat, but don’t worry about a little marbling—it keeps the meat juicy. Sprinkle the beef evenly with black pepper, garlic salt, and celery salt. Then, toss the meat in flour until each piece is lightly coated. This coating helps your stew develop that classic, thick, luscious texture.
Step 2: Brown the Beef for Flavor
Heat about 3 tablespoons of olive oil in a large skillet over medium-high heat. Brown the beef in batches—try not to overcrowd the pan or the meat will steam instead of sear. Each side should take about 45 seconds to get a nice golden crust. If you need to, add a bit more oil between batches. This step adds so much flavor and depth, it’s worth the few extra minutes!
Step 3: Sauté the Aromatics
Reduce the heat to medium and melt 1 tablespoon of butter. Add diced onions and cook for about 5 minutes until softened and fragrant. Toss in minced garlic and let it cook for another minute—watch closely so it doesn’t burn. Then, pour a splash of your wine into the skillet and use a silicone spatula to scrape up all those lovely browned bits stuck to the pan. I discovered this trick a while ago and it takes the flavor up several notches! Transfer this mixture straight into the slow cooker.
Step 4: Combine and Slow Cook
Into the slow cooker, add your browned beef along with the remaining butter, beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary. Give it a gentle stir to combine. Set your slow cooker to low for 7½ to 8 hours if you’re planning ahead, or high for about 3½ to 4 hours if it’s a last-minute plan. You’ll know it’s done when the vegetables are fork-tender and the beef feels like it’s just about ready to fall apart.
Step 5: Add Peas and Finish
Fifteen minutes before the cooking time ends, stir in the frozen peas. This keeps them bright green and fresh-tasting rather than mushy. Remove the bay leaves and rosemary sprig—no one wants to bite into those! If you prefer a thicker broth, mix cold water with cornstarch and slowly stir it into the stew; it thickens up as it stands. Finally, swirl in the remaining cold butter—it melts into the stew to create a velvety, rich finish, a chef’s trick called monter au beurre. Optionally, add a few drops of Gravy Master for an even deeper color. You’re ready to serve!
Pro Tips for Making Slow Cooker Beef Stew Recipe
- Don’t Skip Browning: I used to skip this step to save time, but browning the beef truly transforms the flavor and texture.
- Use a Silicone Spatula: When deglazing the pan with wine, a flexible spatula helps scrape up all those tasty browned bits easily.
- Add Peas Last: Toss your peas in during the final 15 minutes to keep that fresh pop of color and tenderness.
- Butter Finish: Swirling in cold butter right before serving gives the stew a luxurious, velvety finish you won’t believe.
How to Serve Slow Cooker Beef Stew Recipe
Garnishes
I love sprinkling freshly chopped flat-leaf parsley over the stew right before serving—it adds a bright, fresh touch that cuts through the richness. A little cracked black pepper on top also makes it look and taste amazing. If you want to get fancy, a dollop of sour cream or crème fraîche can add a tangy creaminess.
Side Dishes
This beef stew is hearty enough to stand on its own, but I often serve it with warm, crusty bread or garlic mashed potatoes to soak up all that luscious gravy. A simple green salad with a bright vinaigrette adds just the right contrast, and a glass of red wine helps complete the experience!
Creative Ways to Present
For special occasions, try serving this Slow Cooker Beef Stew Recipe in rustic bread bowls—it’s fun, unique, and totally Instagram-worthy! Alternatively, portion it into individual ramekins and top with a puff pastry round for a pretty, pot-pie style presentation that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
I usually let the stew cool to room temperature, then transfer it to airtight containers and refrigerate. It keeps wonderfully for up to 4 days. The flavors only deepen overnight, so leftovers can honestly taste even better than the first day.
Freezing
This recipe freezes like a charm. I portion the stew into freezer-safe containers or bags, leaving some space for expansion. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently on the stove or in the slow cooker on low.
Reheating
Reheat the stew slowly over low heat to keep the meat tender and prevent the potatoes from breaking down too much. Adding a splash of broth or water can help loosen the stew if it thickened too much in the fridge. Avoid microwaving too long or too hot—it can make the beef tough.
FAQs
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Can I use a different cut of beef for this stew?
Absolutely! While chuck roast or stew meat is ideal for its tenderness and flavor, you can substitute with brisket or even sirloin tips, though sirloin is leaner and may cook faster, so keep an eye on it to avoid dryness.
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Do I have to use wine in the Slow Cooker Beef Stew Recipe?
Nope! The wine adds a nice depth and subtle acidity, but if you prefer to skip it, simply replace with extra beef broth or a splash of balsamic vinegar for a similar effect.
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How thick should the stew broth be?
It’s up to your preference! This recipe makes a gravylike broth that’s hearty but not too thick. If you want it thicker, the cornstarch slurry added at the end will give you a luscious, velvety sauce.
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Can I make this recipe in the oven?
Definitely! Transfer everything to a Dutch oven, cover, and bake at 325°F (160°C) for about 2½ to 3 hours, stirring occasionally, until the meat and vegetables are tender.
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What’s the best way to reheat leftovers?
Reheat gently over low heat on the stove to keep the meat tender. Stir occasionally and add a splash of broth or water if the stew thickens too much.
Final Thoughts
Honestly, I absolutely love how this Slow Cooker Beef Stew Recipe turns out every single time—it’s reliable, rich, and comforting in the best way. Whether you’re feeding a hungry family or just want some hearty leftovers to cherish, this stew won’t let you down. I encourage you to give it a try, tweak it your way, and maybe find yourself making it over and over like I do during the cooler months. Happy slow cooking!
PrintSlow Cooker Beef Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Beef Stew is a hearty and comforting dish perfect for chilly fall and winter days. Tender beef cubes are browned to perfection and slow-cooked with golden potatoes, carrots, peas, and a flavorful blend of red wine, garlic, onions, and rich beef broth. The stew is thickened and finished with butter for a velvety texture, offering a classic and satisfying meal that’s easy to prepare and packed with rich, deep flavors.
Ingredients
Meat and Seasonings
- 2 ½ pounds stew meat, cut into 1-inch cubes, trimmed of large fat pieces
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- ¼ cup flour
Cooking Fats and Aromatics
- 3-6 tablespoons olive oil
- 3 tablespoons cold butter, divided
- 2 cups yellow onions, diced
- 4 cloves garlic, minced
Liquids and Broth
- 1 cup cabernet sauvignon (or merlot)
- 4 cups beef broth
- 2 beef bouillon cubes
- 2 tablespoons Worcestershire Sauce
- 3 tablespoons tomato paste
Vegetables
- 5 medium carrots, cut into 1-inch chunks
- 1 lb. baby Yukon gold potatoes, halved or quartered
- 1 cup frozen peas
Herbs and Thickening
- 2 bay leaves
- 1 sprig rosemary
- ¼ cup cold water + 3 tablespoons corn starch (optional, for thickening)
- 2-3 drops Gravy Master (optional, for richer darker color)
Instructions
- Prepare the Meat: Cut the stew meat into 1-inch cubes, removing any large pieces of fat but leaving some marbled fat for flavor. Season the beef evenly with black pepper, garlic salt, and celery salt. Sprinkle the flour over the meat and toss well to coat each piece evenly.
- Brown the Meat: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. In batches, add the beef without overcrowding the pan, browning each side for about 45 seconds to get a good sear. Add more oil if necessary during browning. Transfer the browned meat to the slow cooker.
- Sauté Aromatics: Reduce heat to medium and melt 1 tablespoon of butter in the skillet. Add diced onions and cook for 5 minutes until softened. Add minced garlic and cook another minute until fragrant. Pour in a splash of wine to deglaze the pan, scraping up any browned bits stuck to the bottom for extra flavor. Transfer this onion and garlic mixture to the slow cooker.
- Add Remaining Ingredients: Into the slow cooker, add the beef broth, beef bouillon cubes, Worcestershire Sauce, tomato paste, carrots, potatoes, bay leaves, rosemary sprig, and remaining olive oil. Stir gently to combine, leaving out the peas, butter for finishing, and optional cornstarch mixture for thickening.
- Slow Cook: Cook the stew on low heat for 7 ½ to 8 hours or on high heat for 3½ to 4 hours until vegetables are tender and potatoes can be easily pierced with a fork.
- Finish Cooking: Add frozen peas during the last 15 minutes of cooking to heat through. Remove bay leaves and rosemary stem from the stew before serving.
- Optional Thickening: If desired, mix ¼ cup of cold water with 3 tablespoons corn starch to create a slurry. Slowly stir this into the stew to thicken the broth. Allow it to stand briefly to reach the desired consistency.
- Monter au Beurre: Turn off the heat and swirl in the remaining 2 tablespoons of cold butter for a smooth, velvety finish. Optionally, add 2-3 drops of Gravy Master to deepen the color and richness of the stew.
Notes
- This traditional Beef Stew is loaded with tender, juicy beef, golden potatoes, carrots, peas, and a rich broth that’s enhanced by red wine and aromatic vegetables, making it an ideal comforting meal for cold seasons.
- Brown the beef in batches to ensure proper searing and prevent steaming, which helps develop deeper flavors.
- Using red wine like cabernet sauvignon or merlot adds depth to the stew, but it can be omitted or substituted for additional beef broth if preferred.
- Adding butter at the end (Monter au Beurre) gives the stew a luxurious texture and helps meld the flavors.
- The optional cornstarch slurry allows you to control the stew’s thickness to your liking.
- Gravy Master is optional and used to enhance color and richness; it can be skipped if you prefer a lighter broth.
Nutrition
- Serving Size: 1 serving
- Calories: 507 kcal
- Sugar: 7 g
- Sodium: 1035 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 49 g
- Cholesterol: 132 mg