Slow Cooker Beef Stew

Name: Slow Cooker Beef Stew
Prep time: 20 min
Cook time: PT-483135H4M37S
Total time: 8 h 20 min
Cuisine: American
Ingredients: 2 ½ pounds chuck roast, cut into 1-inch cubes; ½ teaspoon black pepper; ½ teaspoon garlic salt; ½ teaspoon celery salt; ¼ cup flour; 3–6 tablespoons olive oil; 3 tablespoons cold butter, divided; 2 cups yellow onions, diced; 4 cloves garlic, minced; 1 cup cabernet sauvignon or merlot (or beef broth with 2 tablespoons red wine vinegar); 4 cups beef broth; 2 beef bouillon cubes; 2 tablespoons Worcestershire sauce; 3 tablespoons tomato paste; 5 medium carrots, cut into 1-inch chunks; 1 pound baby Yukon gold potatoes, halved or quartered; 2 bay leaves; 1 sprig rosemary; 1 cup frozen peas; ¼ cup cold water + 3 tablespoons cornstarch (optional, for thickening); 2–3 drops Gravy Master (optional, for color)

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There is something undeniably comforting about a rich, hearty bowl of beef stew. For many, it evokes memories of home-cooked meals on chilly evenings, the aroma filling the house as it slowly simmers to perfection. Slow Cooker Beef Stew is a time-honored classic, known for its deep flavors and tender bites of beef, potatoes, and vegetables.

For beginner cooks, this recipe is an excellent starting point. The slow cooker does most of the work, making it almost foolproof. Plus, the ingredients are simple, affordable, and easy to find. Whether you are cooking for your family or meal-prepping for the week, this dish is guaranteed to deliver warmth and satisfaction.

Ingredients and Preparation

Every ingredient in this beef stew plays a vital role in creating the perfect balance of flavor, texture, and nutrition.

Beef (Chuck Roast, Rump Roast, or Bottom Round): These cuts are ideal for slow cooking, as their connective tissues break down over time, resulting in fork-tender meat.
Potatoes (Yukon Gold or Red Potatoes): These varieties hold their shape well, preventing them from becoming too mushy.
Carrots: Add a subtle sweetness and vibrant color while providing essential nutrients.

Onions and Garlic: The foundation of flavor, lending a savory depth to the stew.
Beef Broth and Red Wine: The liquid base that enhances richness and tenderizes the meat. A non-alcoholic option is beef broth with a splash of red wine vinegar.
Tomato Paste and Worcestershire Sauce: These add umami and a hint of tanginess to balance the richness.

Seasonings (Salt, Pepper, Celery Salt, Bay Leaves, and Rosemary): Enhance the overall taste and aroma of the dish.
Frozen Peas: Stirred in at the end for a pop of sweetness and freshness.
Cornstarch Slurry: Thickens the stew to achieve a luscious, hearty consistency.

Ingredient Substitutions

Instead of beef: Try chicken thighs for a lighter version.
Instead of potatoes: Use sweet potatoes or butternut squash for a hint of sweetness.
For extra vegetables: Add celery, parsnips, or green beans for variety.

Step-by-Step Instructions

Step 1: Prepare the beef by cutting it into 1-inch cubes, removing any excess fat. Season the meat with salt, pepper, garlic salt, and celery salt. Lightly coat it with flour to help create a rich, thick stew base.

Step 2: Heat a skillet over medium-high heat and add a bit of oil. Sear the beef in batches, cooking each side for about 45 seconds until browned. This step enhances flavor but is optional if you’re short on time. Transfer the beef to the slow cooker.

Step 3: In the same skillet, melt butter and sauté the onions and garlic until soft and fragrant. Deglaze the pan with a splash of red wine or beef broth, scraping up the browned bits for extra depth. Transfer everything to the slow cooker.

Step 4: Add the carrots, potatoes, beef broth, Worcestershire sauce, tomato paste, bay leaves, and rosemary. Stir everything together, cover, and cook on low for 7-8 hours or high for 3.5-4 hours until the vegetables are tender and the beef is soft.

Step 5: In the last 15 minutes of cooking, add the frozen peas. Remove the bay leaves and rosemary sprig. If you prefer a thicker stew, mix cornstarch with cold water and slowly stir it in. The stew will continue to thicken as it sits.

Step 6: For a luxurious finish, swirl in two tablespoons of cold butter before serving. This technique, called Monter au Beurre, creates a velvety texture.

Beginner Tips and Notes

Time-saving tip: If you’re in a hurry, you can skip searing the meat and toss it directly into the slow cooker. While searing enhances flavor, the slow cooking process will still yield tender beef.
Prevent mushy vegetables: Cut your carrots and potatoes into larger chunks so they hold their shape better.
For a deeper flavor: Let the stew sit for 10-15 minutes before serving; the flavors continue to meld together even after cooking.

Make-ahead tip: This stew tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Serving Suggestions

Pair your slow cooker beef stew with:

Warm, crusty bread to soak up the rich broth.

Mashed potatoes for an extra hearty meal.
Cornbread or buttermilk biscuits for a Southern touch.
Steamed rice for a different take on this classic dish.

Cooking should be enjoyable and rewarding, especially for beginners. This Slow Cooker Beef Stew is a foolproof way to build confidence in the kitchen while creating a dish that feels like home. Try it out and let us know how it turns out. Did you make any tweaks? Share your experience in the comments below.

This easy sheet pan dinner-style meal is perfect for busy weeknights or cozy weekends. Whether you’re looking for a quick and healthy meal or a lemon herb chicken alternative, this beef stew is a guaranteed crowd-pleaser. Enjoy your homemade comfort meal.

FAQ About Slow Cooker Beef Stew

Can I put raw beef directly into the slow cooker?

Yes, you can skip the searing step and add raw beef straight into the slow cooker. However, searing enhances flavor and helps develop a rich broth.

What is the best cut of beef for stew?

Chuck roast is the best option because its connective tissue breaks down slowly, making the meat tender. Rump roast and bottom round are good alternatives.

How do I thicken beef stew?

To thicken the stew, mix cornstarch with cold water and stir it in during the last 15 minutes of cooking. Let the stew rest before serving, as it will continue to thicken.

Can I make this stew without wine?

Yes, replace the wine with an equal amount of beef broth and add two tablespoons of red wine vinegar for acidity, which helps tenderize the meat.

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