Slow Cooker Short Rib Stew is the ultimate comfort food: rich, hearty, and deeply flavorful. With tender beef short ribs, vegetables, and a savory broth that simmers low and slow, this stew is perfect for cozy dinners, family meals, or meal prep for the week.
Ingredients
For the Stew:
- 2.5–3 lb beef short ribs (bone-in or boneless)
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 2 cups baby potatoes or diced potatoes
- 2 tbsp tomato paste
- 3 cups beef broth
- 1 cup crushed tomatoes (or diced tomatoes)
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and black pepper, to taste
Optional Add-Ins:
- 1 cup mushrooms, sliced
- 1/2 cup red wine (for deeper flavor)
- 1 tsp smoked paprika
How To Make Slow Cooker Short Rib Stew
- Sear the Short Ribs
Heat olive oil in a large skillet over medium-high heat. Season short ribs with salt and pepper. Sear on all sides until browned. This step adds rich flavor to the stew. - Prepare the Vegetables
Place chopped onion, garlic, carrots, celery, and potatoes into the slow cooker. - Add Flavor Base
Stir in tomato paste, beef broth, crushed tomatoes, Worcestershire sauce, thyme, rosemary, and bay leaf. Add red wine if using. - Combine and Cook
Place seared short ribs on top of the vegetables. Cover and cook:
- Low: 7–8 hours
- High: 4–5 hours
- Finish and Adjust Seasoning
Once the meat is fork-tender, remove bay leaf. Taste and adjust salt and pepper. If desired, skim excess fat from the surface. - Serve
Serve hot with your favorite sides and toppings.
You Must Know
- Bone-in ribs add more flavor, but boneless works great too.
- Low and slow is best for ultra-tender meat.
- The stew thickens naturally as potatoes break down during cooking.
- Flavors improve the next day, making this recipe perfect for leftovers.
Topping Variations
Enhance your stew with these tasty toppings:
- Fresh chopped parsley or cilantro
- Grated Parmesan cheese
- Sour cream or Greek yogurt swirl
- Crispy fried onions
- Chopped green onions
- Crusty bread croutons
Make It A Meal
Turn this stew into a complete and satisfying dinner by serving it with:
- Warm crusty bread or garlic bread
- Steamed rice or buttered noodles
- Mashed potatoes
- Simple green salad
- Roasted vegetables
Pro Tips
- Brown the meat first: This creates a deeper, richer stew flavor.
- Don’t overcrowd the slow cooker: Leave some space for proper heat circulation.
- Add herbs at the right time: Dried herbs go in early, fresh herbs should be added at the end.
- For thicker stew: Mash a few potatoes directly in the slow cooker or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
- Store properly: Refrigerate leftovers in airtight containers for up to 4 days.
Recipe FAQs
Can I make this stew ahead of time?
Yes. This stew tastes even better the next day. Simply reheat gently on the stove or microwave.
Can I freeze Slow Cooker Short Rib Stew?
Absolutely. Let it cool completely, then freeze in airtight containers for up to 3 months.
What if I don’t have short ribs?
You can substitute with chuck roast or beef stew meat, but short ribs provide the richest flavor.
Can I add more vegetables?
Yes. Green beans, peas, parsnips, or turnips work well.
Is it possible to make this stew spicy?
Yes. Add red pepper flakes, chili powder, or diced jalapeños for extra heat.
Slow Cooker Short Rib Stew
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 5 1x
- Category: Dinner
Ingredients
- 2 pounds boneless short ribs
- 1 tablespoon extra-virgin olive oil or grass-fed butter
- 3 garlic cloves minced
- 1 onion diced
- 4 potatoes cubed
- 4 large carrots diced
- 2 cups Tuttorosso Diced Tomatoes
- 5 cups beef broth
- 1 tablespoon arrowroot flour
- 1 teaspoon fine sea salt more to taste
- 1/2 teaspoon black pepper more to taste
- Pinch of paprika
- 4 sprigs fresh thyme
- 1 bay leaf
- Pinch of red pepper flakes
- Optional: 1 cup cremini mushrooms
- Optional: 2 parsnips diced
Instructions
-
Trim excess fat off of the short ribs and cut them into small 1 1/2 inch bite-size cubes. Season generously with salt and pepper.
-
In a skillet, heat oil or butter and brown short ribs on all sides.
-
Place garlic, onion, potatoes carrots, and the parsnips and mushrooms if adding, in the bottom of your slow cooker.
-
Place meat on top, then add in the diced tomatoes, beef broth, arrowroot flour, teaspoon of salt, pepper, thyme, bay leaf, and red pepper flakes.
-
Set slow cooker to low for 8 hours. Once done, remove thyme sprigs and bay leaf, and add additional salt, pepper, paprika, and red pepper flakes as desired.
