Slow Cooker Beef Stew Recipe

ByJulia
Jump to Recipe· 4.8 from 65 reviews

If you’ve ever craved a cozy, comforting meal that practically makes itself while you’re out living your day, you’re going to love this Slow Cooker Beef Stew Recipe. It’s one of those dishes that’s rich, hearty, and so full of flavor you’ll want to make it all year round. Trust me, once your house fills with the aroma of simmering beef, wine, and herbs, you’ll be counting down the minutes until dinner. Stick with me—I’ll walk you through the whole process, with all my personal tips to nail it perfectly every time.

❤️

Why This Recipe Works

  • Simple Layering of Flavors: Browning the beef and deglazing the pan unlocks deep, rich notes that a slow cooker alone can’t create.
  • Balanced Ingredients: With just the right mix of wine, broth, herbs, and fresh veggies, every bite is perfectly comforting and vibrant.
  • Hands-Off Convenience: After a quick sear and some prep, your slow cooker does all the magic, making it stress-free for busy days.
  • Customizable and forgiving: You can easily swap veggies and tweak seasonings based on what you have, and it still comes out fantastic.
Slow Cooker Beef Stew, hearty beef stew, easy beef stew recipe, comforting beef stew, slow cooker 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

This Slow Cooker Beef Stew Recipe calls for hearty, flavorful ingredients that all play nicely together. Each adds a layer to the stew’s complexity, and I’ll share my favorite tips to pick and prep them for best results.

Slow Cooker Beef Stew, hearty beef stew, easy beef stew recipe, comforting beef stew, slow cooker 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
  • Beef chuck: Perfectly marbled and rich in connective tissue that breaks down into juicy tenderness over slow cooking.
  • Salt & black pepper: The essential seasonings to enhance flavor—don’t be shy here!
  • Olive oil or neutral cooking oil: For browning the beef and softening the onions, bringing out that caramelized goodness.
  • Pearl onions or medium onions: I love pearl onions here—they add a mild sweetness and beautiful texture without overpowering.
  • Baby carrots or large carrots: For a touch of natural sweetness and color; cut larger carrots into roughly 1.5-inch pieces so they don’t get mushy.
  • Baby potatoes or Yukon golds/red potatoes: Use small or cut them evenly to ensure they cook through just right, giving a tender bite with great substance.
  • Garlic: Fresh cloves or roasted—either gives that garlicky warmth that rounds out the flavors.
  • Tomato paste or sauce/passata: Adds acidity and richness, giving the stew a lovely color and depth.
  • Worcestershire sauce: This umami bomb enhances the meat’s savoriness like nothing else.
  • All-purpose flour or gluten-free flour: Tossing the beef in flour helps thicken the sauce beautifully.
  • Dry red wine: My favorite addition for depth—a bit of Cabernet Sauvignon or Merlot works wonders here.
  • Beef broth or stock: The liquid base that carries all those flavors, making the stew lush and satisfying.
  • Bay leaves, fresh rosemary, dry thyme: Classic herbs that build aromatic layers without competing with each other.
  • Butter and parsley (optional): Stir in butter at the end for silkiness, and fresh parsley adds a bright, fresh note on top.
📝
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 love making this Slow Cooker Beef Stew Recipe my own by adjusting the veggies and herbs depending on the season or cravings. I encourage you to play around with it too—make it feel like your very own signature stew.

  • Vegetable swaps: One autumn, I added parsnips and swede instead of potatoes—such a cozy upgrade that gave the stew an earthy sweetness.
  • More protein: If you want something heartier, I toss in a can of white beans right at the end; it thickens the stew and bulks it up perfectly.
  • Herb changes: Sometimes I mix in Herbs de Provence or add a dash of smoked paprika to give it a subtle smoky twist that surprises everyone.
  • Wine alternatives: No wine on hand? No worries. I’ve had great luck using extra beef broth and a splash of balsamic vinegar to brighten it up.

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

Step 1: Prepping The Ingredients Like a Pro

First off, I peel the garlic and onions and give potatoes and carrots a good scrub. If your carrots or potatoes are larger, chop them into roughly 1.5-inch batons or 1-inch chunks to ensure even cooking. Trim the beef chuck into 1-inch cubes, trimming off any excess fat—too much fat can make the stew greasy, which you definitely want to avoid. Taking your time here sets you up for success down the line.

Step 2: Browning the Beef and Building Flavor

This step is a game-changer: heating oil in a skillet over medium-high heat and seasoning your beef with salt and pepper before laying it in the pan without crowding it. I like to do this in batches if I have to—it’s worth the extra time. You want a dark crust on every side (about 1-2 minutes each) because that crust adds incredible flavor. Once browned, set aside and add your onions and garlic to the pan, lowering the heat to medium to soften and caramelize them gently for about 5 minutes.

Next, deglaze the pan with a splash of red wine or beef broth—scrape up all those delicious browned bits stuck to the bottom with a wooden spoon. Those bits are flavor gold! After stirring in tomato paste and cooking it out for a minute, toss your beef in flour, then add it back to the pan and stir until the flour is absorbed—it helps thicken the stew later.

Step 3: Slow Cooker Time—Patience is Key

Transfer your skillet contents along with the beef broth, wine, herbs, Worcestershire sauce into the slow cooker. Give everything a good stir, cover with the lid, and cook on HIGH for 4 hours or LOW for 7-8 hours. I personally prefer LOW—more time to meld flavors. Just remember to add carrots and potatoes halfway through cooking; otherwise, they’d turn to mush. That’s a little trick I learned the hard way.

When it’s done, discard the bay leaves and rosemary stems. Then, stirring in some cold butter right before serving creates a silky, luxurious finish that’s hard to beat. Sprinkle fresh parsley on top for a pop of color and freshness. Dig in!

💡

Pro Tips for Making Slow Cooker Beef Stew Recipe

  • Don’t Skip Browning: That crust on your beef isn’t just pretty—it locks in flavor and adds that deep, savory taste slow cookers alone can’t match.
  • Deglaze Like a Pro: Always scrape those brown bits from the pan—they’re flavor gold and give your stew much more depth.
  • Add Veggies Later: Toss carrots and potatoes in halfway through cooking to keep them firm and avoid the dreaded mushy stew.
  • Mind Your Slow Cooker’s Size: Most do best when not overfilled—aim for halfway to two-thirds full for even cooking.

How to Serve Slow Cooker Beef Stew Recipe

Slow Cooker Beef Stew, hearty beef stew, easy beef stew recipe, comforting beef stew, slow cooker 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 always finish my Slow Cooker Beef Stew with freshly chopped parsley—it brightens the deep flavors and adds a lovely color contrast. Sometimes, if I’m feeling fancy, a dollop of sour cream or a sprinkle of grated Parmesan can take it to the next level.

Side Dishes

There’s nothing quite like crusty bread or buttery dinner rolls to soak up all that luscious sauce. Occasionally, I’ll serve it alongside creamy mashed potatoes or even buttered egg noodles for a hearty meal that everyone loves.

Creative Ways to Present

For a special occasion, I’ve served this stew in individual mini cast iron pots garnished with thyme sprigs—a simple touch that feels so inviting. You can also ladle it over creamy polenta or a bed of wild rice to mix things up and impress guests effortlessly.

Make Ahead and Storage

Storing Leftovers

I let the stew cool completely, then transfer it to airtight containers before popping it in the fridge. It keeps beautifully for up to 4 days, and—if you’re anything like me—you’ll find the flavors even better the next day.

Freezing

This recipe freezes wonderfully! After cooling, I portion the stew into freezer-safe containers or ziplock bags with some headspace for expansion. Freeze for up to 3 months. When ready, thaw in the fridge overnight for easiest reheating.

Reheating

To bring leftovers back to life, I gently reheat the stew on the stovetop over low heat, stirring occasionally to prevent sticking. If it’s thickened too much, adding a splash of broth helps restore that lovely stew consistency. Microwave works too—just do it in short bursts.

FAQs

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

    Absolutely! Beef chuck is ideal because it becomes tender and flavorful with slow cooking, but you can also use brisket or short ribs. Just make sure to adjust cooking times if needed.

  2. Do I have to add wine to the Slow Cooker Beef Stew Recipe?

    Not at all! While wine adds great depth, you can substitute it with additional beef broth and a splash of balsamic vinegar or a squeeze of lemon juice to give your stew brightness.

  3. How do I avoid mushy vegetables in my beef stew?

    Add the potatoes and carrots halfway through the cooking time rather than at the beginning. This keeps them tender but with a pleasant bite, avoiding the overcooked mushy texture.

  4. Can I make this recipe gluten-free?

    Yes! Just swap the all-purpose flour for a gluten-free flour blend to toss with your beef. The rest of the ingredients are naturally gluten-free.

  5. What’s the best way to thicken the stew if it’s too thin?

    If your stew is too thin, you can simmer it uncovered on the stove for a while to reduce the liquid, or whisk a bit of flour or cornstarch with water and stir it in during reheating to thicken it up.

Final Thoughts

This Slow Cooker Beef Stew Recipe is such a special one for me. It’s the kind of meal that feels like a warm hug on a chilly day and brings everyone around the table with smiles. Whether you’re cooking for family, friends, or just yourself, it’s simple to make and endlessly satisfying. I hope you try it out soon—you might just find it becomes your go-to comfort food, like it is in my house. Happy cooking!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slow Cooker Beef Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 65 reviews
  • Author: Julia
  • 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

This easy slow cooker beef stew recipe features tender chunks of beef chuck simmered with pearl onions, baby carrots, and potatoes in a rich broth of red wine and beef stock, infused with fresh herbs and a touch of Worcestershire sauce. Perfectly slow-cooked to develop deep, hearty flavors, it’s an ideal comforting meal for any occasion.

Ingredients

Beef and Vegetables

  • 43 oz boneless beef chuck
  • 1/2 Tbsp salt
  • 1 tsp black pepper
  • 12 oz pearl onions (baby 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 Gold, cut into 1-inch pieces
  • 2 oz garlic (5 large cloves) OR 1 head roasted garlic

Liquids and Seasonings

  • 3 Tbsp olive oil or neutral cooking oil
  • 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 enough stock cubes for 4 cups of water
  • 2 small bay leaves
  • 0.3 oz fresh rosemary (1 handful)
  • 1 tsp dry thyme OR 3 tsp fresh thyme

Finishing and Garnish

  • 2 Tbsp butter (optional, for a silky finish)
  • Parsley, chopped for serving (optional)

Instructions

  1. Prepare the Ingredients: Peel the garlic and onions, scrub the potatoes and carrots. If using large vegetables, cut carrots into 1.5-inch batons, potatoes into 1-inch pieces, and onions into thick wedges. Chop 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 pieces in a single layer for 1-2 minutes per side until a deep crust forms, avoiding overcrowding. Remove beef and add onions and garlic to skillet on medium heat, cooking until softened (~5 minutes). Stir in tomato paste and cook 1 more minute. Toss beef with flour, return to skillet, and stir until flour dissolves.
  3. Transfer to Slow Cooker: Combine skillet contents with beef broth, red wine, thyme, rosemary, bay leaves, and Worcestershire sauce in slow cooker. Mix well and cover with lid. Cook on HIGH for 4 hours or LOW for 7-8 hours, adding carrots and potatoes halfway through cooking to prevent mushiness.
  4. Finish and Serve: Remove bay leaves and rosemary stems. Stir in butter for a smooth finish, if using. Garnish with chopped parsley. Serve hot and enjoy!
  5. Storage Instructions: Let stew cool and store leftovers in an airtight container refrigerated up to 4 days. Reheat gently on stovetop over low heat or microwave in increments until warm, adding broth if needed. Freeze cooled stew in freezer-safe containers for up to 3 months; thaw overnight in fridge before reheating.

Notes

  • Brown the meat to develop deep, rich flavors.
  • Deglaze the pan to capture flavorful browned bits.
  • Avoid lifting the lid during cooking to maintain temperature; it adds 10-15 minutes per peek.
  • Don’t overfill the slow cooker; fill only halfway to two-thirds for best results.
  • Taste and adjust seasoning before serving—add salt, soy sauce, vinegar, lemon juice, or a pinch of sugar as desired.
  • Skim excess grease off the top or refrigerate to solidify fat for easy removal before reheating.
  • Enhance flavor with additions like dried mushrooms, caramelized onions, or smoked paprika.
  • Add hearty greens or beans for extra nutrients and protein.
  • Splash apple cider vinegar or balsamic vinegar before serving to brighten flavors.

Nutrition

  • Serving Size: 1 cup
  • Calories: 350 kcal
  • Sugar: 5 g
  • Sodium: 650 mg
  • Fat: 15 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 4 g
  • Protein: 30 g
  • Cholesterol: 80 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star