Slow Cooker Beef Stew is the ultimate comfort food—hearty, rich, and packed with tender beef, vegetables, and a savory broth that simmers for hours. It’s the kind of meal that warms you from the inside out and makes your home smell incredible all day.
Ingredients
- 2 lbs beef chuck, cut into 1 ½-inch cubes
- 3 medium carrots, sliced
- 3 medium potatoes, diced
- 2 celery stalks, chopped
- 1 large onion, diced
- 3 garlic cloves, minced
- 3 cups beef broth
- 1 cup red wine (optional, or substitute with extra broth)
- 3 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 2 tbsp olive oil
- ¼ cup all-purpose flour
- 2 tsp dried thyme
- 2 bay leaves
- Salt and black pepper, to taste
- Fresh parsley, for garnish
How To Make Slow Cooker Beef Stew
- Prepare the Beef: Season beef cubes with salt and pepper, then dredge lightly in flour.
- Brown the Meat: Heat olive oil in a skillet over medium-high heat and brown the beef on all sides. Transfer to the slow cooker.
- Add Vegetables: Place carrots, potatoes, celery, onion, and garlic into the slow cooker.
- Build the Flavor: In the same skillet, stir tomato paste, Worcestershire sauce, and wine/broth to deglaze the pan, scraping up any browned bits. Pour mixture into the slow cooker.
- Cook Low and Slow: Add remaining broth, thyme, bay leaves, and adjust seasoning. Cover and cook on low for 7–8 hours or high for 4–5 hours until beef is fork-tender.
- Finish & Serve: Remove bay leaves, taste for seasoning, and garnish with fresh parsley before serving.
You Must Know
- Don’t skip browning the beef: It adds depth and rich flavor to the stew.
- Use starchy potatoes (like Yukon Gold or Russet): They thicken the broth naturally as they cook.
- Low and slow cooking ensures the beef becomes melt-in-your-mouth tender.
Topping Variations
- Cheese Lovers: Sprinkle shredded cheddar or parmesan before serving.
- Herb Upgrade: Garnish with fresh rosemary or thyme for extra fragrance.
- Spicy Twist: Add a pinch of chili flakes or hot sauce to warm it up.
- Creamy Finish: Stir in a spoonful of sour cream or heavy cream for richness.
Make It a Meal
- Serve with warm crusty bread or buttery dinner rolls to soak up the stew.
- Pair with a crisp green salad or roasted vegetables for balance.
- For a heartier spread, serve alongside buttered egg noodles or steamed rice.
Pro Tips
- Thicker Stew: Mash a few cooked potatoes into the broth or whisk in a cornstarch slurry.
- Make-Ahead Friendly: Pre-chop veggies the night before or even prepare the full stew a day ahead—flavors deepen overnight.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for 3 months.
- Reheat Gently: Warm slowly on the stove or in the microwave to keep the beef tender.
Recipe FAQs
Q: Can I use a different cut of beef?
A: Yes, beef chuck works best, but you can also use brisket or bottom round. Avoid lean cuts, which can dry out.
Q: Can I skip the wine?
A: Absolutely—just use extra beef broth for a still-delicious stew.
Q: How do I prevent watery stew?
A: Don’t add too much liquid at the start. The vegetables release juices as they cook. Thicken later if needed.
Q: Can I add frozen vegetables?
A: Yes, but add them in the last hour of cooking to prevent mushiness.
Q: Can I cook it overnight?
A: Yes! Set on low for 8 hours and wake up to a ready-to-reheat meal.
