If you’re craving a hearty, soul-warming meal that feels like a big, cozy hug, this Slow Cooker Beef Stew Recipe is exactly what you need. Imagine tender chunks of beef, rich and flavorful from a slow simmer with a beautiful blend of vegetables and savory seasonings, all melding together into a luscious stew that tastes like it’s been bubbling gently for hours. This dish is the perfect way to welcome chilly evenings, impress guests with effortless comfort food, or just treat yourself to something truly special that fills your kitchen with mouthwatering aromas.
Ingredients You’ll Need
Getting together the ingredients for this Slow Cooker Beef Stew Recipe is delightfully simple, yet each one plays its part in building layers of flavor, texture, and color. From the tender beef to the sweet carrots and earthy potatoes, everything is essential for crafting the perfect stew.
- Stew Meat (2 ½ pounds): Use beef chuck or similar cuts that become tender and flavorful after slow cooking.
- Black pepper (½ teaspoon): Adds a subtle spicy warmth to season the beef.
- Garlic salt (½ teaspoon): Gives a mild garlic punch and saltiness that boosts overall flavor.
- Celery salt (½ teaspoon): Offers a hint of earthy complexity and depth.
- Flour (¼ cup): Helps create a beautiful crust on the beef and naturally thickens the stew.
- Olive oil (3-6 tablespoons): Perfect for browning the beef and sautéing vegetables, adding richness.
- Butter (5 tablespoons total): Cold for finishing richness and some for cooking onions and garlic.
- Yellow onions (2 cups diced): Brings sweetness and aroma to the stew’s base.
- Garlic (4 cloves minced): Adds a fragrant depth that complements the beef perfectly.
- Red wine (1 cup): Cabernet Sauvignon or Merlot works beautifully for deglazing and enriching the stew.
- Beef broth (4 cups): The stew’s foundation – hearty and flavorful.
- Beef bouillon cubes (2): Intensifies the beefy goodness.
- Worcestershire sauce (2 tablespoons): Adds umami and a touch of tangy complexity.
- Tomato paste (3 tablespoons): Deepens color and adds subtle sweetness and acidity.
- Carrots (5 medium, chunked): Sweet and tender, they provide beautiful color and texture.
- Baby Yukon Gold potatoes (1 lb., halved or quartered): Creamy and buttery potatoes that soak up the stew’s rich broth.
- Bay leaves (2): Add gentle herbal notes during the slow cooking process.
- Rosemary (1 sprig): Infuses a fragrant pine-like aroma that pairs perfectly with beef.
- Peas (1 cup frozen): Stirred in near the end for a pop of color and sweetness.
- Cornstarch slurry (¼ cup cold water + 3 tablespoons cornstarch): Optional, for thickening the stew to your preferred consistency.
- Gravy Master (2-3 drops, optional): Finishing touch for enhanced richness and depth of flavor.
How to Make Slow Cooker Beef Stew Recipe
Step 1: Prepare and Season the Meat
Start by cutting your beef stew meat into 1-inch cubes, trimming away any large pieces of fat. This ensures every bite is tender without being greasy. Then, season the beef generously with black pepper, garlic salt, and celery salt. Toss to coat evenly—this seasoning layer is crucial for building incredible flavor. Next, sprinkle the flour over the meat and toss again; the flour helps create a slight crust and will naturally thicken the stew later on.
Step 2: Brown the Meat
Heat olive oil in a skillet and brown the beef in batches. Browning is key because it adds a depth of flavor called the Maillard reaction – basically caramelizing the meat for that irresistible savory punch. Once browned, set the meat aside and transfer it to your slow cooker.
Step 3: Sauté Aromatics and Deglaze
Using the same skillet, add butter along with diced onions and garlic. Sauté until soft and fragrant, scraping up all those flavorful browned bits stuck to the pan. Then pour in the red wine, letting it reduce slightly—this adds a rich tanginess and deglazes the pan perfectly. Pour this mixture into the slow cooker with the meat.
Step 4: Add Remaining Ingredients
Now it’s time to assemble the stew. Add the beef broth, crumbled beef bouillon cubes, Worcestershire sauce, tomato paste, carrots, halved potatoes, bay leaves, and rosemary sprig to the slow cooker. Give everything a gentle stir to combine. The combination of these ingredients creates that full, comforting stew character that everyone loves.
Step 5: Slow Cook to Perfection
Cover and cook your stew on low for 7½ to 8 hours, or if you’re short on time, set it on high for 3½ to 4 hours. The long, slow cooking process is what makes the beef melt-in-your-mouth tender and allows those flavors to blend into an unforgettable harmony.
Step 6: Add Peas
About 15 minutes before serving, stir in the frozen peas. They’ll cook just enough to retain their vibrant color and a sweet pop that brightens the stew.
Step 7: Thicken and Finish
If you prefer a thicker stew, slowly stir in the cornstarch slurry and cook for a few more minutes until it reaches your desired consistency. Finally, stir in the cold butter and optionally a few drops of Gravy Master to enrich the flavor and add a velvety finish.
How to Serve Slow Cooker Beef Stew Recipe
Garnishes
Fresh herbs like chopped parsley or thyme bring a bright, fresh note that contrasts beautifully with the rich stew. A dollop of sour cream or a sprinkle of grated Parmesan can add creaminess or a slight tang that elevates each spoonful.
Side Dishes
Classic, crusty bread or warm dinner rolls are perfect for soaking up every last drop of that luxurious stew broth. Creamy mashed potatoes or buttery egg noodles also pair beautifully, turning this into an even more satisfying meal.
Creative Ways to Present
For a cozy dinner party, serve the stew in individual rustic bowls and top with a sprig of rosemary. You can also hollow out a round loaf of bread and ladle the stew inside for a fun, edible serving bowl that impresses every guest. Leftovers also make excellent pot pie filling or shepherd’s pie base.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, transfer any leftover stew into airtight containers and refrigerate. It will keep well for 3 to 4 days and often tastes even better the next day as the flavors continue to meld.
Freezing
This Slow Cooker Beef Stew Recipe is freezer-friendly. Portion the stew into freezer-safe containers or resealable bags, leaving a bit of space for expansion. Freeze for up to 3 months for a convenient, ready-made comfort meal anytime.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally. If the stew has thickened too much, add a splash of beef broth or water to loosen it up. Microwave reheating works too, but stir halfway through for even warming.
FAQs
Can I use another cut of beef for this Slow Cooker Beef Stew Recipe?
Absolutely! While stew meat or chuck roast is ideal because it breaks down nicely during slow cooking, you can also use brisket or round. Just be mindful of cooking times and texture differences.
Do I have to use red wine in the recipe?
Red wine adds a rich depth, but if you prefer to skip it, you can substitute with additional beef broth and a splash of balsamic vinegar or a bit of grape juice for a touch of sweetness.
Can I prepare this stew in advance?
Yes, you can prep all the ingredients the night before and keep them ready in the fridge. Brown the meat and sauté aromatics just before slow cooking for best results, or simply dump everything into the slow cooker in the morning.
How do I make the stew thicker without cornstarch?
You can use other thickeners like arrowroot or potato starch, or cook uncovered for the last 30 minutes to reduce and concentrate the broth naturally.
Is it possible to make this recipe in a pressure cooker?
Definitely! A pressure cooker will reduce cooking time dramatically—about 45-50 minutes under high pressure—but the slow cooker method brings out a more tender, developed flavor that’s worth the wait.
Final Thoughts
There’s something truly special about a meal that simmers slowly for hours, filling your home with warmth and inviting you to sit down to pure comfort. This Slow Cooker Beef Stew Recipe delivers exactly that magic, combining simple ingredients into a stunning dish that’s perfect for family dinners, special occasions, or whenever you want to feel like you’re wrapped in a hug. Give it a try—you might just find your new favorite go-to recipe for chilly evenings and hearty appetites.
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: Stew
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Beef Stew recipe delivers a hearty and flavorful meal perfect for comforting family dinners. Tender beef cubes are seasoned, browned, and slow-cooked with onions, garlic, red wine, beef broth, and a medley of vegetables including carrots, potatoes, and peas. The stew is thickened to a luscious consistency and finished with butter and optional Gravy Master for extra richness.
Ingredients
Stew Meat
- 2 ½ pounds beef, cut into 1-inch cubes
Seasonings
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
Coating & Fats
- ¼ cup flour
- 3–6 tablespoons olive oil
- 3 tablespoons cold butter
- 2 tablespoons butter for cooking
Vegetables & Aromatics
- 2 cups yellow onions, diced
- 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 & 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
- 2–3 drops Gravy Master (optional)
Thickening Agent
- ¼ cup cold water
- 3 tablespoons cornstarch
Instructions
- Prepare the meat: Cut beef into 1-inch cubes, removing any large pieces of fat to ensure even cooking and tenderness.
- Season and coat: Season the beef with black pepper, garlic salt, and celery salt. Toss to coat well, then sprinkle with flour and toss again to create a light coating that will help brown the meat and thicken the stew.
- Brown the meat: Heat olive oil in batches in a skillet over medium-high heat. Brown the coated beef cubes on all sides to develop flavor, then transfer the browned meat to the slow cooker.
- Cook aromatics and deglaze: In the same skillet, cook diced onions and minced garlic until softened and fragrant. Deglaze the skillet with red wine by scraping up any browned bits, then pour this mixture into the slow cooker.
- Add remaining ingredients: Add carrots, baby potatoes, beef broth, beef bouillon cubes, Worcestershire sauce, tomato paste, bay leaves, and rosemary to the slow cooker with the meat and aromatics.
- Slow cook: Cook on low for 7 ½ to 8 hours or on high for 3 ½ to 4 hours, until the meat is tender and vegetables are cooked through.
- Add peas: Stir in frozen peas during the last 15 minutes of cooking to preserve their color and texture.
- Thicken the stew: Mix cornstarch with cold water to make a slurry. If desired, add the slurry to the stew and cook for a few minutes until thickened to your liking.
- Finish and enrich: Stir in the cold butter and optional Gravy Master drops for added richness and depth of flavor before serving.
Notes
- For best flavor, brown the meat in batches to avoid overcrowding the pan.
- Use good quality red wine that you enjoy drinking, as it significantly affects the final taste.
- Adjust the amount of butter and oil based on dietary preferences or needs.
- Gravy Master is optional but enhances the umami flavor.
- Frozen peas are added last to prevent overcooking and maintain their bright color.
- Thickening with cornstarch is optional; stew will be thinner without it.
- Leftovers store well in the refrigerator for up to 3 days and freeze beautifully for up to 3 months.
