If you are craving a hearty, comforting meal that warms you from the inside out, this Slow Cooker Beef Stew Recipe is exactly what you need. Packed with tender chunks of savory beef, vibrant vegetables, and a velvety, rich broth, this stew simmers away to perfection while you relax. It’s the kind of dish that not only fills your tummy but also brings a cozy, homemade feeling to the table. Every spoonful bursts with deep flavors developed from simple, well-chosen ingredients and slow-cooked care, making it a timeless favorite you’ll want to make again and again.
Ingredients You’ll Need
The magic of this Slow Cooker Beef Stew Recipe lies in the simplicity and quality of the ingredients. Each one plays an essential role in creating a stew that is deeply satisfying and full of comforting textures and rich flavors.
- Stew Meat (2 ½ pounds): Choose well-marbled beef for maximum tenderness and flavor after slow cooking.
- Black Pepper, Garlic Salt, Celery Salt (½ teaspoon each): These spices season the beef perfectly, layering bright and savory notes.
- Flour (¼ cup): Coats the meat to help develop a luscious, thick stew base.
- Olive Oil (3–6 tablespoons): For browning the beef, bringing out deep caramelized flavors.
- Cold Butter (3 tablespoons, divided): Adds richness and a silky finish known as “Monter au Beurre.”
- Yellow Onions (2 cups, diced): Provide a sweet, aromatic foundation.
- Garlic (4 cloves, minced): Infuses the stew with a warm, inviting savoriness.
- Cabernet Sauvignon or Merlot (1 cup): Adds depth and complexity; wine enhances the meat’s flavor beautifully.
- Beef Broth (4 cups) and Bouillon Cubes (2): Create the rich liquid base full of umami.
- Worcestershire Sauce (2 tablespoons): Brings tangy, savory notes that brighten the stew.
- Tomato Paste (3 tablespoons): Delivers a subtle sweetness and thickens the broth.
- Carrots (5 medium, cut into chunks): Add natural sweetness and a pop of color.
- Baby Yukon Gold Potatoes (1 lb, halved or quartered): Provide creamy texture when tender.
- Bay Leaves (2) and Rosemary Sprig (1): Infuse herbal earthiness.
- Frozen Peas (1 cup): Stirred in at the end for a fresh burst of green and sweetness.
- Corn Starch (3 tablespoons) mixed with Cold Water (¼ cup) (optional): To thicken the stew if desired.
- Gravy Master (2-3 drops) (optional): Adds a glossy, darker color for an appetizing appearance.
How to Make Slow Cooker Beef Stew Recipe
Step 1: Prepare the Meat
Start by cutting your stew meat into 1-inch cubes, trimming away any large chunks of fat—small flecks of marbling are what makes the beef tender and flavorful. This careful prep sets the stage for melt-in-your-mouth beef that’s worth every minute of waiting.
Step 2: Season and Coat
Next, sprinkle the meat evenly with black pepper, garlic salt, and celery salt, then toss to coat well. This seasoning adds a subtle complexity before the flour is sprinkled on. The flour helps create that irresistible thick, rich stew base you’ll love.
Step 3: Brown the Beef
Heat 3 tablespoons of olive oil in a skillet on medium-high. Brown the meat in batches so it develops a beautiful caramelized crust—about 45 seconds per side. This step locks in flavor and makes a huge difference in the final stew. After browning, transfer the meat to the slow cooker.
Step 4: Cook Aromatics
Reduce the skillet heat to medium and melt 1 tablespoon of butter. Sauté the diced onions for 5 minutes until translucent and fragrant, then add minced garlic for another minute. A splash of wine helps loosen all those flavorful browned bits from the pan—scraping them into the slow cooker ensures nothing goes to waste.
Step 5: Combine All Ingredients (Except Peas)
Add the remaining wine, beef broth, bouillon cubes, Worcestershire sauce, tomato paste, chopped carrots, potatoes, bay leaves, and rosemary to your slow cooker along with the meat and aromatics. This is where all the individual ingredients unite to become something extraordinary.
Step 6: Slow Cook
Set your slow cooker on low and cook for 7 ½ to 8 hours, or on high for 3½ to 4 hours. The long, gentle cooking melts the flavors together while softening vegetables and tenderizing beef until fork-tender. The patience pays off in every bite of this Slow Cooker Beef Stew Recipe.
Step 7: Add Peas and Remove Herbs
Mix in the frozen peas during the last 15 minutes of cooking to keep their fresh color and slight pop. Then remove the bay leaves and rosemary stem—these have done their job infusing fragrant herbal notes.
Step 8: Thicken if Desired
If a thicker broth is more your style, stir together ¼ cup of cold water and 3 tablespoons of cornstarch, then slowly add it to the stew while stirring. The stew will thicken beautifully and continue doing so as it stands.
Step 9: Finish with Butter and Optional Gravy Master
Turn off the heat, then swirl in 2 tablespoons of cold butter for a silky, glossy finish called “Monter au Beurre,” a chef’s trick that elevates texture. Adding a few drops of Gravy Master is optional if you want an even darker, richer looking stew.
How to Serve Slow Cooker Beef Stew Recipe
Garnishes
Freshly chopped parsley or thyme make perfect bright herbal garnishes, adding a fresh burst to every hearty spoonful. A sprinkle of cracked black pepper on top also adds visual appeal and a light kick.
Side Dishes
This stew shines wonderfully alongside crusty bread for soaking up every drop of the luscious broth. For lighter accompaniments, a simple green salad or roasted vegetables balance its richness with crisp, fresh flavors.
Creative Ways to Present
For a rustic presentation, serve the stew in mini cast-iron skillets or simmer bowls. Or, ladle it over buttery mashed potatoes or creamy polenta to make an indulgent one-dish meal that impresses at any dinner table.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, store leftover stew in airtight containers in the refrigerator. It keeps well for 3 to 4 days, and the flavors often deepen even more overnight, making next-day meals a treat.
Freezing
This Slow Cooker Beef Stew Recipe freezes beautifully. Portion it into freezer-safe containers or heavy-duty bags, leaving some space for expansion. It will keep for up to 3 months, perfect for planning ahead on busy days.
Reheating
Reheat leftovers gently on the stove over medium-low heat, stirring occasionally, or in the microwave with a cover to retain moisture. If thickened, you may want to add a splash of beef broth or water to loosen the stew as it warms back up.
FAQs
Can I use a different cut of beef for this stew?
Yes! You can substitute with chuck roast or brisket cut into cubes, as these cuts become tender and flavorful with slow cooking just like stew meat.
What if I don’t have red wine? Can I skip it?
While wine adds great depth, you can replace it with extra beef broth and a splash of vinegar or grape juice to mimic acidity and richness.
Is it necessary to brown the meat?
Browning adds caramelized flavor and a richer color, but if you’re short on time, you can skip this step—it just won’t be quite as deep in flavor.
Can I prepare this in an Instant Pot instead of a slow cooker?
Absolutely! Use the sauté function to brown the meat and cook aromatics, then pressure cook on high for about 35–40 minutes followed by a natural pressure release.
How do I make the stew thicker without cornstarch?
Try mashing some of the cooked potatoes and stirring them back into the stew, or simmer uncovered on high for a short time to reduce excess liquid.
Final Thoughts
This Slow Cooker Beef Stew Recipe is truly a gift to anyone who loves a warming, incredibly flavorful meal with minimal effort. It’s perfect for cozy family dinners or when you want that home-cooked hug in a bowl. Give it a try and let those hours of slow cooking turn simple ingredients into something unforgettable—you’ll be so glad you did!
Print
Slow Cooker Beef Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours (240 minutes)
- Total Time: 4 hours 20 minutes
- Yield: 6 servings
- Category: Stew
- Method: Slow Cooking
- Cuisine: American
Description
A hearty and comforting Slow Cooker Beef Stew featuring tender cubed beef, carrots, Yukon gold potatoes, and savory herbs, slow-cooked to perfection. Enhanced with red wine and a rich broth, this recipe offers a deliciously thick, velvety texture with an optional gravy thickener and butter finish for a rich taste experience.
Ingredients
Meat and Seasonings
- 2 ½ pounds stew meat, cut into 1-inch cubes
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- ¼ cup flour
Fats and Oils
- 3–6 tablespoons olive oil
- 3 tablespoons cold butter, divided
Aromatics and Vegetables
- 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 and Flavorings
- 1 cup cabernet sauvignon (or merlot)
- 4 cups beef broth
- 2 beef bouillon cubes
- 2 tablespoons Worcestershire sauce
- 3 tablespoons tomato paste
- 2–3 drops Gravy Master (optional, for richer color)
Herbs and Others
- 2 bay leaves
- 1 sprig rosemary
- ¼ cup cold water + 3 tablespoons cornstarch (optional, for thickening)
Instructions
- Prepare the meat: Cut the stew meat into 1-inch cubes, removing any large pieces of fat while leaving fat marbled into the meat intact for flavor.
- Season and flour the beef: Sprinkle black pepper, garlic salt, and celery salt over the beef. Toss to coat evenly, then sprinkle the flour over the meat and toss again to cover thoroughly.
- Brown the meat: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the beef in batches without overcrowding, browning each side for about 45 seconds. Add more olive oil if needed. Transfer the browned beef to the slow cooker.
- Sauté onions and garlic: Lower heat to medium and melt 1 tablespoon of butter in the skillet. Add diced onions and cook for 5 minutes until soft. Add minced garlic and cook 1 more minute. Pour in a splash of red wine and use a silicone spatula to scrape the browned bits from the pan, adding flavor. Transfer the onion, garlic, and wine mixture to the slow cooker.
- Add remaining ingredients: Into the slow cooker, add the beef broth, beef bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, rosemary, and remaining oil and butter except for the peas and last 2 tablespoons of cold butter.
- Cook the stew: Cover and cook on low for 7½ to 8 hours, or on high for 3½ to 4 hours, until vegetables are soft and potatoes are fork tender.
- Add peas and finish herbs: Stir in frozen peas during the last 15 minutes of cooking. Remove the bay leaves and rosemary sprig before serving.
- Optional thickening: To thicken the stew, mix ¼ cup cold water with 3 tablespoons cornstarch and slowly stir it into the stew. Allow it to cook a few minutes until thickened and it will continue to thicken as it stands.
- Finish with butter and color: Turn off the heat and swirl in the remaining 2 tablespoons of cold butter to add a smooth, velvety finish (Monter au Beurre technique). Optionally, add 2-3 drops of Gravy Master for a richer, darker color.
Notes
- Use good quality stew meat with some marbling for best flavor and tenderness.
- Cabernet sauvignon or merlot red wine gives a robust flavor; can substitute with any dry red wine.
- Browning meat in batches ensures better sear and flavor development.
- Adding wine deglazes the pan and incorporates flavorful browned bits into the stew.
- Adding peas last keeps their texture bright and fresh.
- Monter au Beurre (whisking in cold butter) enriches the stew creating a glossy finish.
- Gravy Master is optional and used only to deepen the color, not necessary for flavor.
