If you’re craving a hearty, soul-warming dish that feels like a big cozy hug on a plate, this Slow Cooker Beef Stew Recipe is exactly what you need. Tender chunks of beef simmered to perfection alongside vibrant carrots, baby Yukon Gold potatoes, and rich red wine create a stew bursting with comforting flavors. It’s the kind of meal that fills your kitchen with an irresistible aroma and your heart with satisfaction. Best of all, it’s incredibly easy to prepare—just set it in the slow cooker and let the magic happen while you go about your day.
Ingredients You’ll Need
The beauty of this Slow Cooker Beef Stew Recipe lies in its simple, yet essential ingredients that each play a special role. From the robust stew meat to the earthy herbs and silky butter, every item contributes to the stew’s unforgettable taste, texture, and appearance.
- Stew Meat (2 ½ pounds): Choosing well-marbled beef ensures a tender, flavorful base that melts in your mouth.
- Black Pepper (½ teaspoon): Adds subtle heat and depth without overpowering.
- Garlic Salt (½ teaspoon): A perfect blend of savory and aromatic garlic seasoning.
- Celery Salt (½ teaspoon): Introduces a delicate, herbaceous note that brightens flavors.
- Flour (¼ cup): Helps to thicken the stew and gives the beef a lovely crust when browning.
- Olive Oil (3–6 tablespoons): Ideal for browning the meat and sautéing the aromatics.
- Butter (5 tablespoons total): Using cold butter at the end adds a luscious richness and silky finish.
- Yellow Onions (2 cups diced): Sweetness and texture that deepen as they slowly cook.
- Garlic (4 cloves minced): Essential for that warm, inviting aroma and flavor punch.
- Red Wine (1 cup Cabernet Sauvignon or Merlot): Adds complexity and a gentle acidity to balance the stew’s richness.
- Beef Broth (4 cups): The flavorful liquid foundation for simmering the stew meat and veggies.
- Beef Bouillon Cubes (2): Intensify the meaty depth of the broth.
- Worcestershire Sauce (2 tablespoons): Contributes umami and a subtle tang.
- Tomato Paste (3 tablespoons): Thickens the stew and gives a rich, savory undertone.
- Carrots (5 medium, cut into 1-inch chunks): Sweetness and vibrant color to brighten the dish.
- Baby Yukon Gold Potatoes (1 lb., halved or quartered): Their creamy texture contrasts beautifully with the beef.
- Bay Leaves (2): Infuse gentle earthy flavors as the stew simmers.
- Rosemary (1 sprig): Fresh herbaceous aroma that complements the beef perfectly.
- Frozen Peas (1 cup): Stirred in near the end to maintain their bright color and tender snap.
- Cornstarch Slurry (¼ cup cold water + 3 tablespoons cornstarch): A simple way to thicken the stew if desired.
- Gravy Master (2–3 drops, optional): Enhances color and adds a silky sheen for a polished finish.
How to Make Slow Cooker Beef Stew Recipe
Step 1: Prepare the Beef
Cut the stew meat into 1-inch cubes, carefully removing any large pieces of fat to avoid an overly greasy stew. Season the meat with black pepper, garlic salt, and celery salt, then sprinkle flour over it and toss to coat evenly. This step creates a flavorful coating that helps seal in the juices when you brown the meat, which is essential for building a rich stew base.
Step 2: Brown the Meat
Heat olive oil in a skillet and brown the beef in batches to avoid overcrowding. The goal here is not just color but locking in flavor and adding depth to the stew. Once done, transfer all the browned meat into your slow cooker, setting a fantastic foundation for all the layers of flavor to come.
Step 3: Cook Onions and Garlic, Then Deglaze
In the same skillet, cook diced onions and minced garlic until fragrant and soft, allowing their natural sweetness to come alive. Next, pour in the red wine to deglaze the pan, scraping up all those delicious browned bits stuck to the bottom. This adds incredible complexity and body to the stew, so don’t skip it. Once deglazed, transfer this mixture to the slow cooker.
Step 4: Add Remaining Ingredients
Mix in beef broth, beef bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary to the slow cooker. These wholesome ingredients meld together during the long cooking process, creating a perfectly balanced and hearty stew that is both rich and fresh-tasting.
Step 5: Slow Cook to Perfection
Cover and cook the stew on low for 7 ½ to 8 hours, or on high for 3 ½ to 4 hours. This slow and steady simmer allows the beef to become meltingly tender while the flavors deepen beautifully. Patience here is key—you truly get rewarded for the wait!
Step 6: Add Peas and Thicken the Stew
About 15 minutes before the end of cooking, stir in the frozen peas to retain their bright green color and fresh bite. If you prefer a thicker, more luxurious stew, whisk together the cornstarch slurry and incorporate it, letting the stew bubble until it reaches the perfect consistency.
Step 7: Finish with Butter and Gravy Master
To finish, stir in the cold butter and add a few drops of Gravy Master if using. This final touch makes the stew velvety smooth, adding richness and a beautiful glossy sheen that will make serving feel extra special.
How to Serve Slow Cooker Beef Stew Recipe
Garnishes
Freshly chopped parsley or a sprinkle of thyme makes for a lovely garnish that brightens this hearty stew, adding a pop of green and an herbal lift. A few twists of freshly cracked black pepper create visual contrast and a subtle extra kick.
Side Dishes
This Slow Cooker Beef Stew Recipe pairs wonderfully with crusty bread or buttery mashed potatoes to soak up every last drop of the luscious sauce. For a lighter side, steamed green beans or a crisp garden salad balance the dish perfectly.
Creative Ways to Present
For a cozy dinner party, serve the stew in rustic bread bowls or style it over creamy polenta for a comforting twist. You can also spoon it over buttered egg noodles for a quick and indulgent meal that everyone will adore.
Make Ahead and Storage
Storing Leftovers
Slow Cooker Beef Stew tastes even better the next day as the flavors continue to meld, so store leftovers in an airtight container in the refrigerator for up to 3 days. When reheated, the dish will be just as hearty and satisfying as when freshly cooked.
Freezing
This stew freezes beautifully! Portion it out into freezer-safe containers and store for up to 3 months. Be sure to leave space at the top for expansion and freeze before adding peas to preserve their texture.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring occasionally until warmed through. Avoid microwaving at high heat to preserve the tenderness of the beef and keep the flavors balanced.
FAQs
Can I use a different cut of beef for this stew?
Absolutely! Chuck roast or brisket are great alternatives because of their rich marbling and ability to stay tender during slow cooking. Just make sure to cut them into 1-inch cubes for even cooking.
Do I need to add wine? Can I omit it?
While wine adds wonderful depth and acidity, you can omit it if preferred. Simply substitute with an equal amount of additional beef broth or a splash of balsamic vinegar for some tang.
How do I make the stew thicker without cornstarch?
Aside from cornstarch, you can use mashed potatoes or flour mixed with water (a roux) to thicken the stew. Another option is to remove the lid during the last hour of cooking to allow the stew to reduce naturally.
Can I prepare this stew in an Instant Pot?
Yes! Brown the meat and sauté aromatics using the sauté function, then pressure cook on high for about 35 minutes. Keep peas and thickening steps for after cooking to maintain texture.
Why add butter at the end?
Stirring in cold butter at the end enriches the stew with a smooth, velvety texture and rounds out the flavors wonderfully. It’s a classic finishing touch that feels luxurious and indulgent.
Final Thoughts
This Slow Cooker Beef Stew Recipe has become one of my all-time favorites because it combines simplicity, comfort, and rich flavors in such a satisfying way. Once you try it, I promise it will become a staple in your meal rotation—perfect for chilly evenings or anytime you want a nourishing, delicious meal with minimal fuss. Give it a go and watch how much joy it brings to your table!
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: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Beef Stew is a hearty and comforting dish perfect for a cozy meal. Tender chunks of seasoned beef are browned and slow-cooked with aromatic vegetables, rich red wine, and flavorful herbs, producing a deeply savory stew. The addition of carrots, baby Yukon gold potatoes, and peas creates a balanced and satisfying meal. Finished with a luscious cornstarch slurry for thickening and a touch of butter and optional Gravy Master for richness, this stew is ideal for family dinners or meal prep.
Ingredients
Beef and Seasonings
- 2 ½ pounds stew meat, cut into 1-inch cubes, large fat pieces removed
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- ¼ cup all-purpose flour
Cooking Fats and Aromatics
- 3–6 tablespoons olive oil for browning
- 3 tablespoons cold butter, plus 2 tablespoons for cooking
- 2 cups diced yellow onions
- 4 cloves garlic, minced
Liquids and Broth
- 1 cup red wine (Cabernet Sauvignon or Merlot)
- 4 cups beef broth
- 2 beef bouillon cubes
- 2 tablespoons Worcestershire sauce
- 3 tablespoons tomato paste
Vegetables and Herbs
- 5 medium carrots, cut into 1-inch chunks
- 1 pound baby Yukon gold potatoes, halved or quartered
- 2 bay leaves
- 1 sprig fresh rosemary
- 1 cup frozen peas
Thickening and Finishing
- ¼ cup cold water
- 3 tablespoons cornstarch
- 2–3 drops Gravy Master (optional)
Instructions
- Prepare the Meat: Cut the stew meat into 1-inch cubes, carefully removing any large pieces of fat to ensure tenderness and a leaner stew.
- Season and Coat: Season the beef cubes evenly with black pepper, garlic salt, and celery salt. Sprinkle the flour over the seasoned meat and toss to coat thoroughly, which will help thicken the stew later.
- Brown the Meat: In batches, heat olive oil in a skillet over medium-high heat and brown the meat cubes on all sides until a deep crust forms. Transfer the browned meat immediately to the slow cooker to retain juices.
- Sauté Onions and Garlic: Using the same skillet, cook the diced onions and minced garlic until softened and aromatic. Deglaze the skillet with the red wine by scraping all browned bits from the pan, then pour this flavorful mixture into the slow cooker.
- Add Remaining Ingredients: To the slow cooker, add beef broth, crumbled beef bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary sprig. Leave out peas, cornstarch slurry, and the 2 tablespoons of cold butter for now.
- Slow Cook the Stew: Cook the mixture 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: About 15 minutes before the cooking time ends, stir in the frozen peas to heat through without losing their bright color and texture.
- Prepare Thickening Slurry: Mix the cold water and cornstarch in a small bowl to create a slurry for thickening the stew.
- Thicken the Stew: Stir the cornstarch slurry into the slow cooker and continue cooking for a few minutes until the stew thickens to your desired consistency.
- Finish and Serve: Remove the bay leaves and rosemary sprig. Stir in the remaining 2 tablespoons of cold butter and add 2-3 drops of Gravy Master if desired to enhance the richness and flavor. Serve warm.
Notes
- For a gluten-free version, use gluten-free flour or cornstarch for coating and thickening.
- Substitute vegetables like parsnips or turnips for a different flavor profile.
- Can be prepared in advance and reheated; flavors develop even more after resting overnight.
- If red wine is not preferred, use additional beef broth with a splash of balsamic vinegar as a substitute.
- Remove large pieces of fat from beef to reduce greasiness and improve texture.
