Discover the Secrets to Perfect Slow Cooker Beef Stew

There’s something magical about walking into the kitchen on a chilly evening and catching that rich, savory aroma of slow cooker beef stew bubbling away. It’s like a warm hug in a bowl, and it’s become a family favoriteperfect for those cozy nights when you just want something hearty and comforting.

This stew combines tender beef, vibrant carrots, and hearty potatoesall simmered together until they melt in your mouth. It’s like your grandma’s recipe, but with today’s convenience: toss everything in the slow cooker in the morning and let dinner take care of itself. Plus, it uses simple pantry staples, making it a budget-friendly winner every time!

I started making this stew every fall when the leaves began to turn, filling my home with that homey scent. The first time I made it, my husband couldn’t resist sneaking spoonfuls before it was even ready! The secret? Browning the beef adds an extra layer of flavor that makes all the difference. With over a decade of sharing warm, comforting meals, this one always feels like a celebration.

Olivia Farnsworth

Slow Cooker Beef Stew: Easy Delicious Recipe Everyone Loves

This slow cooker beef stew recipe is a comforting, hearty meal packed with tender beef, carrots, potatoes, and peas simmered in a rich broth with red wine and savory seasonings. Perfect as an easy crockpot beef stew for chilly days, it’s a cozy beef vegetable stew everyone adores. Simple to prepare and full of flavor, this slow cooker beef stew is a great option for a dump and go beef stew or a winter crockpot beef stew that warms the soul.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings: 6 people

Calories: 507

Ingredients Method Notes

Ingredients

  

• 2 ½ pounds stew meat see notes
• ½ teaspoon EACH: black pepper, garlic salt, celery salt
• 1/4 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. See notes.
• 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 lb. baby Yukon gold potatoes halved or quartered
• 2 bay leaves
• 1 sprig rosemary
• 1 cup frozen peas
• 1/4 cup Cold Water + 3 tablespoons Corn Starch Optional
• 2-3 drops Gravy Master *Optional*- Adds a richer, darker color.

Method

 

1. Trim fat and cut the beef into 1-inch cubes, keeping any marbled fat within the meat.
2. Season the beef pieces evenly with black pepper, garlic salt, and celery salt, then dust with flour and toss well.
3. Warm 3 tablespoons of olive oil in a skillet over medium-high heat; cook the beef in small batches to brown each side for about 45 seconds without overcrowding. Add oil as necessary and move browned meat to the slow cooker.
4. Lower the skillet heat to medium and melt 1 tablespoon of butter; sauté diced onions for 5 minutes, add the minced garlic and cook another minute.
5. Pour in a splash of wine and scrape up browned bits from the pan with a spatula to release flavor, then transfer the onion, garlic, and wine to the slow cooker.
6. Add the rest of the ingredients except the peas, cornstarch mixture, and 2 tablespoons cold butter into the slow cooker.
7. Set the cooker to low and let it cook for 7 ½ to 8 hours or choose high and cook for 3½ to 4 hours until veggies are tender and potatoes are easily pierced.
8. Stir in the frozen peas during the last 15 minutes of cooking, then remove the bay leaves and rosemary.
9. If thicker stew is desired, mix cold water with cornstarch and gradually blend into the stew, stirring well. It will thicken as it sits.
10. Turn off heat and swirl in the remaining 2 tablespoons cold butter to give the stew a smooth, velvety texture. Optionally, add a few drops of Gravy Master for deeper color.

Notes

• Store leftovers in an airtight container for up to 3 days refrigerated or freeze for up to 3 months. Best beef cuts are chuck roast, rump roast, or bottom rounds. For a wine substitute, use beef broth or red grape juice with red wine vinegar. For a twist, try substituting Guinness stout. Optional vegetables like celery, green beans, parsnips, or sweet potatoes can be added. This recipe appears in The Cozy Cookbook on page 47.

Why You’ll Love This Recipe

• Hearty Comfort: There’s nothing like a bowl of slow cooker beef stew to warm your heart on a chilly evening.
• Simple Prep: A quick 20 minutes of prep, then let your slow cooker do all the work.
• Budget-Friendly: Loaded with vegetables and tender beef, it’s a wholesome meal that won’t break the bank.
• Family Approved: Your loved ones won’t be able to resist the savory aromaeveryone will be asking for seconds!

Key Ingredients & Tools

• Beef: 2 ½ pounds of stew meat, cut into one-inch cubes. Look for chuck or bottom round for the best flavor.
• Vegetables: Baby Yukon gold potatoes and vibrant carrots add heartiness and color to your stew.
• Aromatics: Onions and garlic bring a comforting depth to the dish.
• Richness: A splash of cabernet sauvignon or merlot elevates the flavor profile, creating a lovely balance.
• Tools: You’ll need a slow cooker, a skillet for browning, and measuring cups to get started.

How It Works Step-by-Step

1. Start by cutting the beef into cubes and seasoning with black pepper, garlic salt, and celery salt. Toss and sprinkle with flour.
2. Heat olive oil in a skillet and brown the meat in batches until golden, then transfer to your slow cooker.
3. In the same skillet, sauté onions and garlic, deglazing with a bit of wine for extra flavor, then add to the slow cooker.
4. Add beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary.
5. Cook on low for 7-8 hours or high for 3.5-4 hours, then add peas in the last 15 minutes.

Troubleshooting & Tweaks

• Too Thin? If your stew isn’t thick enough, combine cold water with cornstarch and stir it in to thicken.
• Substitutions: No wine on hand? You can use beef broth or even grape juice mixed with vinegar.
• Vegetable Swaps: Feel free to add or substitute with sweet potatoes, parsnips, or even green beans for variety.

Serving Suggestions & Storage

This cozy stew is perfect for a Sunday family dinner or a weeknight meal, accompanied by warm bread or a simple green salad. After serving, store any leftovers in an airtight container.

When reheating, add a splash of beef broth to maintain the stew’s moistnessit’ll taste just as good as the first serving!

Expert Says

When making a slow cooker beef stew, choosing cuts like chuck or brisket ensures a rich flavor and tender texture. The low and slow cooking method breaks down collagen in the meat, enhancing both taste and mouthfeel, while also allowing the vegetables to absorb those savory juices for a satisfying dish.

For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!

The Journey to My Perfect Slow Cooker Beef Stew

Perfecting my slow cooker beef stew was a delicious adventure that took many weekends and a few too-salty mishaps. I learned to balance the flavors just right, with tender meat and hearty veggies that remind me of cozy family gatherings. Now, every spoonful is a warm hug on a chilly evening.

FAQs ( Slow Cooker Beef Stew )

Conclusion

You’ll love how this slow cooker beef stew fills your home with the comforting scent of home-cooked goodness. With just a few hours in the slow cooker, you’ll treat your family to a warm, hearty meal that feels like a big hug on a chilly evening.

For a little twist, try adding a dash of balsamic vinegar or throw in some mushrooms for extra depth. And when it’s time to enjoy those leftovers, just add a splash of broth while reheating to keep everything moist and deliciousit’s a trick I learned from my aunt’s kitchen!

I’d love to hear about your family memories around the dinner table. Did you have a stew like this growing up? Make sure to save or share this recipe with someone specialbecause comfort is always better when it’s shared!