Slow Cooker Beef Stew Recipe

ByTaylor
Jump to Recipe· 4.8 from 18 reviews

If you’re in the mood for a hearty, comforting meal that practically makes itself, you’re going to love this Slow Cooker Beef Stew Recipe. It’s the kind of dish that fills your home with amazing aromas all day long and gives you melt-in-your-mouth beef bathed in a rich, savory sauce. Whether it’s a chilly evening or a busy day when you want dinner ready without extra fuss, this stew has you covered. Let me walk you through how I make it perfect every time—trust me, once you try it, you’ll keep coming back for more!

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Why This Recipe Works

  • Deep Flavor Development: Browning the beef first locks in rich, caramelized notes that make the stew irresistibly savory.
  • Balanced Ingredients: A mix of tender potatoes, baby carrots, and pearl onions provides texture and sweetness that complement the meat perfectly.
  • Convenient Slow Cooking: The crockpot does the heavy lifting, letting you set it and forget it while flavors meld beautifully over hours.
  • Customizable to Your Taste: From swapping herbs to adding an acid kick, you can tweak this stew to fit your palate easily.
Slow Cooker Beef Stew, hearty beef stew, easy slow cooker recipes, comforting beef stew, savory 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

This Slow Cooker Beef Stew Recipe brings together ingredients that each play a key role in building depth and comfort. Here’s why I choose them and how to pick the best ones at the store.

Slow Cooker Beef Stew, hearty beef stew, easy slow cooker recipes, comforting beef stew, savory 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 is perfect because it becomes tender and flavorful after long cooking, thanks to its fat and connective tissue.
  • Pearl Onions or Yellow Onions: Pearl onions add a subtle sweetness and texture, while regular onions are great if you prefer a more traditional flavor and cost-effective option.
  • Carrots: Baby carrots are perfect for their sweetness and ease, but cut larger carrots into 1.5-inch pieces to cook evenly.
  • Baby Potatoes or Yukon Gold: These hold their shape well and absorb the flavors from the stew liquid beautifully.
  • Garlic: Fresh cloves add a punch of aromatic savoriness, but roasted garlic works wonderfully for a milder, deeper flavor.
  • Tomato Paste or Passata: Adds umami and tang, balancing the richness of the beef and broth.
  • Worcestershire Sauce: This gives the stew a subtle smoky and savory complexity.
  • Flour: Used to lightly coat the beef to help thicken the stew without clumping.
  • Dry Red Wine: Choose a full-bodied wine like Cabernet Sauvignon or Merlot to enrich the sauce with acidity and complexity.
  • Beef Broth: Acts as the stew’s flavorful base; homemade or good quality store-bought works great.
  • Fresh Herbs (Rosemary & Thyme) and Bay Leaves: These classic herbs infuse the stew with earthy fragrance and depth.
  • Butter (Optional): Stirred in at the end to give the stew a luscious, velvety finish.
  • Fresh Parsley: Adds a fresh, bright touch that lifts the stew at 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

One of my favorite things about this Slow Cooker Beef Stew Recipe is how flexible it is. Over time, I’ve played with several tweaks depending on what’s in season or what flavor profile I’m craving, and you should definitely make it your own.

  • Try Adding Mushrooms: I often toss in some dried porcini mushrooms soaked in broth because they add serious umami and earthiness that take the stew up a notch.
  • Swap or Add Vegetables: Sometimes I mix in hearty greens like kale a few minutes before serving or add parsnips and turnips to diversify the veggie lineup.
  • Adjust the Herbs: Switching fresh herbs for a herbs de Provence blend gave my stew a fragrant, French twist that my family adored.
  • Boost the Tang: A quick splash of apple cider vinegar or a squeeze of lemon juice right before serving brightens everything up perfectly.

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

Step 1: Prepping the Beef and Veggies

First things first—prep makes the rest of the cooking smooth. I peel the garlic and onions, scrub the potatoes and carrots, then cut everything to uniform sizes so they cook evenly. The beef chuck comes cubed into 1-inch pieces, and I trim off any extra fat to keep the stew from getting greasy. The chopping might sound like work, but trust me, these small efforts pay off with each tender bite.

Step 2: Browning the Beef and Sautéing Aromatics

Next, heat up some oil in a skillet over medium-high heat and season the beef with salt and pepper. Brown it in batches to avoid overcrowding—this is crucial! If you cram the beef in, it’ll steam instead of getting that beautiful crust. Each side takes about 1-2 minutes to get that lovely deep-brown color. When the beef has browned, set it aside and sauté the pearl onions and garlic in the same pan until softened. Then deglaze with a splash of broth or red wine to scrape up all the tasty browned bits stuck to the bottom—it’s pure gold for flavor. Stir in tomato paste for richness, then toss the beef with flour to thicken the stew later.

Step 3: Slow Cooker Magic

Transfer everything from the skillet into your slow cooker—beef, onions, garlic, broth, wine, herbs, and Worcestershire sauce. Give it a good stir to blend the flavors. Then cover and cook on HIGH for about 4 hours or LOW for 7-8 hours. I like adding the carrots and potatoes halfway through cooking so they don’t become mushy but stay tender just right. Before serving, I remove the bay leaves and rosemary stems, then stir in a couple of tablespoons of cold butter for that silky finish everyone asks about.

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Pro Tips for Making Slow Cooker Beef Stew Recipe

  • Don’t Skip Browning: It boosts flavor massively, and trust me, the stew tastes flat without it.
  • Add Vegetables Midway: Adding carrots and potatoes halfway through keeps their texture perfect instead of mushy.
  • Use Quality Beef Broth: Homemade or a good store brand amps up the depth far more than plain water.
  • Avoid Peeking: Every time you open the lid, you lose heat and add cooking time, so trust the slow cooker to work its magic without interruptions.

How to Serve Slow Cooker Beef Stew Recipe

Slow Cooker Beef Stew, hearty beef stew, easy slow cooker recipes, comforting beef stew, savory 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 love sprinkling freshly chopped parsley right before serving—it adds a fresh pop of color and a hint of brightness that pairs beautifully with the deep, savory stew. Sometimes I’ll also grate a bit of sharp cheddar or sprinkle some crispy fried onions for an extra layer of flavor and texture. Simple but effective!

Side Dishes

This stew stands strong on its own, but I like to serve it alongside crusty bread to soak up the rich sauce, or a light green salad to balance the richness. Mashed potatoes work great for an extra comforting meal, especially if you want more potatoes than the stew itself contains.

Creative Ways to Present

For special occasions, I’ve ladled this stew into rustic ceramic bowls and topped it with a dollop of sour cream or crème fraîche for tanginess and creaminess. Another favorite is serving it in hollowed-out bread bowls—guests love tearing off the bread and dunking it straight into the stew. Simple touches like that make it feel extra cozy.

Make Ahead and Storage

Storing Leftovers

After dinner, I let the stew cool to room temperature, then transfer it to airtight containers and pop them in the fridge. It keeps well for up to 4 days, giving you plenty of time for delicious leftovers. One thing I’ve found helpful is to skim off any solidified fat from the top after chilling to keep things less greasy on reheating.

Freezing

This beef stew freezes beautifully. I portion it into freezer-safe containers or heavy-duty Ziplock bags with some extra headspace, then freeze for up to 3 months. When I’m ready to eat, I thaw it overnight in the fridge—the flavors revive like it’s freshly made!

Reheating

To reheat, I prefer gently warming it on the stovetop over low heat, stirring occasionally to prevent sticking. If I’m pressed for time, the microwave works well—starting with 2 minutes, then heating in 20-second bursts until piping hot. Adding a splash of broth or water can help loosen the sauce if it’s thickened in the fridge.

FAQs

  1. Can I use another cut of beef for this Slow Cooker Beef Stew Recipe?

    Absolutely! While beef chuck is ideal because it becomes tender and flavorful over slow cooking, you can also use other tougher cuts like brisket or bottom round. Avoid lean cuts like sirloin, as they can dry out and become tough during long cooking.

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

    You can skip the wine if you prefer or don’t have any on hand. Just replace it with additional beef broth and a splash of vinegar or lemon juice to maintain some acidity and depth in the stew’s flavor.

  3. Why is it important to brown the beef first?

    Browning develops deep, caramelized flavors that enrich the stew. It creates those delicious fond bits on the pan that add complexity and mouthwatering richness you just can’t get by tossing raw beef straight into the slow cooker.

  4. Can I prepare the stew all in the morning and cook it later?

    Yes, you can do all the prep early in the day—cutting, browning, and assembling everything in the slow cooker insert. Then refrigerate until you’re ready to start cooking. Just bring it to room temperature before turning the slow cooker on for even cooking.

Final Thoughts

This Slow Cooker Beef Stew Recipe is truly close to my heart because it’s the dish I turn to when I want something cozy, easy, and impressive with little hands-on time. The way the beef melts, the vegetables soften just perfectly, and the sauce thickens into something luxurious always blows me away—even after making it countless times. I can’t recommend it enough for your next slow cooker dinner—you’ll be thanking yourself all day long while it simmers away and filling your kitchen with the most amazing, comforting smells. Give it a go, and I’m sure it’ll become a staple in your home too!

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Slow Cooker Beef Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 18 reviews
  • Author: Taylor
  • 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 chunks of beef chuck, baby onions, carrots, and potatoes, simmered in red wine and beef broth, infused with fresh herbs and finished with a touch of butter for a smooth and velvety texture. Perfect for a comforting main course.

Ingredients

Meat and Seasoning

  • 43 oz boneless beef chuck
  • 1/2 Tbsp salt
  • 1 tsp black pepper

Vegetables

  • 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 potatoes, cut into equal pieces
  • 2 oz garlic (5 large cloves) OR 1 head roasted garlic

Liquids and Flavors

  • 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 with cubes for 4 cups water

Herbs and Finishing Touches

  • 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 silkiness)
  • Chopped parsley for serving (optional)

Instructions

  1. Prepare the Ingredients: Peel the garlic and onions, scrub the potatoes and carrots. Cut larger vegetables into uniform sizes: carrots into 1.5-inch batons, potatoes into 1-inch pieces, 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, then brown in a single layer for 1-2 minutes per side until a deep crust forms; avoid overcrowding. Remove beef and add onions and garlic to pan, reduce heat to medium, and cook for about 5 minutes until softened. Stir in tomato paste and cook for 1 more minute. Toss beef in flour and return to pan, stirring to dissolve flour.
  3. Transfer to Slow Cooker: Add pan contents, beef broth, red wine, thyme, rosemary, bay leaves, and Worcestershire sauce to slow cooker. Mix well, cover with lid, and cook on HIGH for 4 hours or LOW for 7-8 hours. Add carrots and potatoes halfway through cooking 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 if desired. Garnish with chopped parsley and serve warm.
  5. Store and Reheat: Cool leftovers, store in airtight container in fridge for up to 4 days. Reheat gently on stovetop over low heat or microwave in short increments, adding broth if needed. Freeze cooled stew in freezer-safe containers for up to 3 months; thaw overnight before reheating.

Notes

  • Brown the meat well to develop deep, rich flavor.
  • Deglaze the pan to capture all browned bits for maximum taste.
  • Avoid lifting the slow cooker lid during cooking to maintain temperature and cooking time.
  • Do not overfill the slow cooker; fill it halfway to two-thirds full for best results.
  • Adjust seasoning to taste before serving, adding salt, acidity, sweetness, or tang as preferred.
  • Skim excess grease from stew before serving or remove solidified fat after chilling leftovers.
  • Optional additions include dried mushrooms, additional vegetables like celery, parsnips, winter squash, turnip, swede, green beans, frozen peas added at the end, hearty greens like kale or chard, beans for more protein, caramelized onions for richness, an acidic splash of vinegar or lemon juice to brighten flavors, herbs de Provence, or smoked paprika for smokiness.

Nutrition

  • Serving Size: 1 cup
  • Calories: 350 kcal
  • Sugar: 6 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: 28 g
  • Cholesterol: 85 mg

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