If you’re craving a dish that feels like a warm hug on a chilly day, this Slow Cooker Beef Stew Recipe is absolutely the answer. It’s packed with tender chunks of beef, hearty vegetables, and a rich, savory broth that has been slowly melding together for hours to develop deep, comforting flavors. The best part? It’s mostly hands-off, making it perfect for busy days when you want something homemade and utterly satisfying without the fuss. One bite of this classic stew will have you coming back for seconds, guaranteed.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role in delivering bold, balanced flavors and a wonderful texture. From the seasoning that layers in complexity to the fresh vegetables that add color and sweetness, this list is straightforward but essential.
- Stew Meat: 2 ½ pounds of beef cut into 1-inch cubes, providing tender chunks that soak up all the flavors beautifully.
- Black Pepper, Garlic Salt, Celery Salt: Each season adds a subtle but impactful spice and aroma that enhances the meat.
- Flour: 1/4 cup to lightly coat the beef, helping the stew thicken as it cooks.
- Olive Oil: 3-6 tablespoons for browning the meat, adding richness and depth.
- Butter: 3 tablespoons cold to finish, plus 2 tablespoons for cooking, creating a silky texture.
- Yellow Onions: 2 cups diced, which caramelize and sweeten the broth perfectly.
- Garlic: 4 cloves minced, for that punch of fragrant warmth.
- Red Wine: 1 cup Cabernet Sauvignon or Merlot to deglaze the pan and deepen the stew’s flavor.
- Beef Broth: 4 cups providing the savory liquid base that steeps the stew’s components.
- Beef Bouillon Cubes: 2 cubes to intensify the meaty richness.
- Worcestershire Sauce: 2 tablespoons, offering a subtle tang and umami boost.
- Tomato Paste: 3 tablespoons for a touch of acidity and robust body.
- Carrots: 5 medium, cut into 1-inch chunks, adding color and natural sweetness.
- Baby Yukon Gold Potatoes: 1 pound, halved or quartered, giving a creamy, tender balance.
- Bay Leaves: 2 leaves, infusing the stew with a gentle herbaceous note.
- Rosemary: 1 sprig for fragrant pine-like depth.
- Peas: 1 cup frozen, stirred in at the end to keep their bright color and crispness.
- Cornstarch Slurry: 1/4 cup cold water mixed with 3 tablespoons cornstarch, used to thicken the stew to a luscious consistency.
- Gravy Master: 2-3 drops (optional) for a final richness and a beautiful sheen.
How to Make Slow Cooker Beef Stew Recipe
Step 1: Prepare and Season the Beef
Start by cutting your stew meat into evenly sized 1-inch cubes. This ensures every bite becomes tender and flavorful. Remove any large pieces of fat for the perfect texture. Then toss the beef with black pepper, garlic salt, and celery salt. Adding these seasonings now allows the flavors to penetrate the meat as it cooks.
Step 2: Coat the Beef with Flour and Brown It
Sprinkle the flour over the seasoned meat and toss everything again to create a light flour coating. This step is a game-changer because it helps thicken the stew naturally and locks in the beef’s juices. Brown the meat in batches over medium-high heat using olive oil. This caramelization adds an irresistible depth of flavor, so don’t rush it. Once browned, transfer the meat into your slow cooker.
Step 3: Sauté Onions, Garlic, and Deglaze with Wine
In the same pan, cook diced onions and minced garlic until fragrant and translucent. Then, pour in 1 cup of red wine to deglaze the skillet, scraping up all those tasty browned bits stuck to the bottom. This liquid gold is what takes the broth to an entirely new level of richness. Pour everything, including the wine and onions, straight into the slow cooker.
Step 4: Add Remaining Ingredients (Except Peas, Slurry, and Butter)
Next, load your slow cooker with carrots, baby Yukon Gold potatoes, beef broth, beef bouillon cubes, Worcestershire sauce, tomato paste, bay leaves, and rosemary. These ingredients all meld beautifully over low, slow cooking, creating a stew bursting with warmth and hearty satisfaction.
Step 5: Slow Cook the Stew
Cover and cook on low for 7 ½ to 8 hours or on high for 3 ½ to 4 hours. This slow, gentle simmer is the secret behind the tender beef and succulent vegetables. The flavors develop gradually, blending into a comforting meal that tastes like it was bubbling away for days.
Step 6: Add Peas and Thicken the Broth
About 15 minutes before the cooking time ends, stir in the frozen peas so they retain their bright pop of color and slight crunch. If you prefer a thicker stew, mix the cornstarch slurry and add it now, letting the stew simmer just long enough to thicken to a luscious consistency.
Step 7: Finish with Butter and Gravy Master
For a final touch of silky smoothness and richness, stir in the cold butter and add a few drops of Gravy Master if you have it on hand. This elevates the stew’s flavor and gives it a gorgeous, glossy finish that’s absolutely irresistible.
How to Serve Slow Cooker Beef Stew Recipe
Garnishes
Fresh parsley or a sprinkle of chopped chives make perfect garnishes, adding a fresh, herbal brightness that cuts through the stew’s richness. A dollop of sour cream or crème fraîche can also be a lovely, cool contrast that takes every spoonful to the next level.
Side Dishes
This stew shines all on its own, but pairing it with crusty bread or buttery dinner rolls helps you scoop up every last delicious drop. A simple green salad or roasted Brussels sprouts bring a crispness that balances the meal wonderfully.
Creative Ways to Present
Serve your Slow Cooker Beef Stew Recipe in rustic bread bowls for a cozy, fun presentation. Or ladle it over creamy mashed potatoes or buttered egg noodles for a totally comforting twist. Even a flaky puff pastry top can turn it into a stew pot pie, perfect for impressing friends or family.
Make Ahead and Storage
Storing Leftovers
Beef stew actually tastes even better the next day once the flavors have had extra time to mingle. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave to keep the beef tender and the broth luscious.
Freezing
This stew also freezes beautifully. Portion it into freezer-safe containers or heavy-duty zip bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating for a quick, hearty meal any time you need one.
Reheating
To reheat, warm the stew slowly over low to medium heat on the stove, stirring occasionally. Avoid high heat, which can make the meat tough. If it thickens too much after cooling, stir in a splash of broth or water to bring back that perfect stew consistency.
FAQs
Can I use a different cut of beef for this Slow Cooker Beef Stew Recipe?
Absolutely! While stew meat is ideal because it becomes tender and flavorful when slow-cooked, other cuts like chuck roast or brisket, cut into cubes, work wonderfully too.
Is it necessary to brown the beef before slow cooking?
Browning the beef develops rich, complex flavors through caramelization, making a noticeable difference. Although you can skip it for convenience, browning is highly recommended for the best taste.
Can I make this stew without wine?
Yes, you can substitute the wine with extra beef broth or a splash of balsamic vinegar for acidity. However, the wine does add that special depth worth including if possible.
How do I thicken the stew if I don’t have cornstarch?
You can use flour as an alternative by mixing it with cold water to create a slurry or sprinkling some directly into the stew while cooking, stirring well to avoid lumps.
Can I add other vegetables to this recipe?
Definitely! Mushrooms, parsnips, or celery all make excellent additions to beef stew and can be added along with the carrots and potatoes for extra flavor and texture.
Final Thoughts
This Slow Cooker Beef Stew Recipe is truly a beloved classic that brings warmth and comfort to any table with minimal effort. Whether you’re cooking for family, friends, or just yourself, the rich flavors and tender bites are sure to become a favorite go-to meal. Give it a try and experience the cozy satisfaction of a homemade stew that tastes like it’s been simmering in your kitchen for hours.
Print
Slow Cooker Beef Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 7 hours 30 minutes
- Total Time: 7 hours 50 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Beef Stew is a hearty and flavorful dish perfect for comforting meals. Tender beef cubes are seasoned, browned, then slow-cooked with vegetables, red wine, and beef broth to create a rich and savory stew. Finished with a cornstarch slurry for a thick gravy-like consistency and enriched with butter and optional Gravy Master, this stew is an ideal make-ahead meal that melts in your mouth.
Ingredients
Beef 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 all-purpose flour
- 3–6 tablespoons olive oil (for browning)
Vegetables and Aromatics
- 2 cups diced yellow onions
- 4 cloves garlic, minced
- 5 medium carrots, cut into 1-inch chunks
- 1 lb baby Yukon Gold potatoes, halved or quartered
- 1 cup frozen peas
Liquids and Flavor Enhancers
- 1 cup red wine (Cabernet Sauvignon or Merlot)
- 4 cups beef broth
- 2 beef bouillon cubes
- 2 tablespoons Worcestershire sauce
- 3 tablespoons tomato paste
- 2 bay leaves
- 1 sprig rosemary
Thickening and Finishing
- ¼ cup cold water mixed with 3 tablespoons cornstarch (cornstarch slurry)
- 3 tablespoons cold unsalted butter
- 2 tablespoons cold butter (for finishing in slow cooker)
- 2–3 drops Gravy Master (optional)
Instructions
- Prepare the Meat: Cut the stew meat into 1-inch cubes, removing any large pieces of fat to ensure a tender, lean stew.
- Season and Flour the Beef: Season the beef cubes evenly with black pepper, garlic salt, and celery salt. Then sprinkle the flour over the meat and toss to coat thoroughly for better browning and thickening.
- Brown the Meat: Heat olive oil in batches in a skillet over medium-high heat and brown the seasoned beef cubes on all sides for added flavor. Transfer the browned meat to the slow cooker.
- Sauté Onions and Garlic & Deglaze: In the same skillet, cook the diced onions and minced garlic until softened. Pour in the red wine to deglaze the pan, scraping up any browned bits, then transfer this mixture to the slow cooker with the beef.
- Add Remaining Ingredients: To the slow cooker, add carrots, potatoes, beef broth, beef bouillon cubes, Worcestershire sauce, tomato paste, bay leaves, and rosemary sprig, ensuring all ingredients are evenly distributed.
- Set Cooking Time: Cover and cook on low heat for 7 ½ to 8 hours, or on high heat for 3 ½ to 4 hours, until beef is tender and vegetables are cooked through.
- Incorporate Peas: During the last 15 minutes of cooking, stir in the frozen peas to heat through without losing their texture.
- Thicken the Stew: If desired, stir the cornstarch slurry (cold water and cornstarch mixture) into the stew to thicken the broth to a gravy-like consistency.
- Finish with Butter and Gravy Master: Stir in the cold butter and add 2-3 drops of Gravy Master (optional) for additional richness and depth of flavor before serving.
Notes
- For best flavor, brown the meat and deglaze the pan to capture all the savory browned bits.
- If you prefer a thicker stew, use the cornstarch slurry; otherwise, you can omit it for a thinner broth.
- Adding peas at the end preserves their color and texture.
- Gravy Master is optional and adds a savory, meaty umami boost; it can be skipped if unavailable or preferred.
- Adjust salt seasoning as needed since bouillon cubes and Worcestershire sauce add saltiness.
- Use good quality red wine for a richer flavor profile.
