If there’s one dish I turn to when the weather turns crisp and cozy, it’s this Slow Cooker Beef Stew Recipe. It’s the kind of meal that fills your kitchen with amazing aromas, warms you up from the inside out, and is so effortless to make. I absolutely love how tender the beef becomes and how the flavors meld perfectly after slow cooking for hours—you’ll be hooked from the first bite, trust me!
Why You’ll Love This Recipe
- Rich, Deep Flavor: The combination of red wine and slow cooking really brings out a robust, hearty stew taste.
- Super Tender Beef: Slow cooking lets the meat break down to melt-in-your-mouth perfection without extra effort.
- One-Pot Convenience: This recipe saves you time and cleanup—you throw everything into the slow cooker and walk away.
- Perfect for Any Season: While it’s a classic fall and winter meal, you can enjoy it any time you’re craving hearty comfort food.
Ingredients You’ll Need
These ingredients come together like old friends—simple, wholesome, and every bite complementing the next. When shopping, don’t skimp on quality stew meat and a good bottle of dry red wine; they make a surprisingly big difference in flavor.
- Stew Meat: Look for beef chuck with some marbling, as the fat keeps the meat juicy and flavorful.
- Black Pepper, Garlic Salt, Celery Salt: These seasonings build a subtle, savory base for the stew.
- Flour: Helps brown the beef and gives the stew a light thickening.
- Olive Oil: Use good-quality extra virgin for searing the meat.
- Butter: Adds richness; cold butter at the end smooths out the sauce beautifully.
- Yellow Onions & Garlic: Essential aromatics that deepen the stew’s flavor.
- Cabernet Sauvignon or Merlot: A dry red wine works wonders—don’t use cooking wine here.
- Beef Broth & Bouillon Cubes: Provide the stew’s hearty liquid base.
- Worcestershire Sauce & Tomato Paste: These add umami and a slight tang that balances the stew.
- Carrots: Cut into chunks for texture and sweetness.
- Baby Yukon Gold Potatoes: They hold their shape well and have a buttery flavor.
- Bay Leaves & Rosemary: Classic herbs that infuse the stew with earthiness.
- Frozen Peas: Added near the end for a pop of color and freshness.
- Corn Starch & Cold Water (optional): Use if you want a thicker gravy-like consistency.
- Gravy Master (optional): Just a few drops deepen the stew’s color for that “restaurant-quality” look.
Variations
One of the things I adore about this Slow Cooker Beef Stew Recipe is how easy it is to tweak based on what’s in your pantry or dietary needs. I often swap out veggies or play with the herbs to keep it fun and fresh.
- Vegetable Swaps: Sometimes I add parsnips or turnips for a twist on the classic root veggie combo, which gives a slightly sweet, earthy flavor.
- Low-Carb Version: I’ve replaced the potatoes with cauliflower florets to cut down on carbs without sacrificing bulk.
- Herb Variations: Try thyme or a bay-rosemary combo if you want to experiment with aromas—each gives a unique bouquet to the stew.
- Red Wine Alternatives: When I don’t have wine on hand, grape juice mixed with a splash of vinegar can mimic that tangy depth.
How to Make Slow Cooker Beef Stew Recipe
Step 1: Prep and Season the Beef
Start by cutting your stew meat into 1-inch cubes—make sure to trim any big chunks of fat, but a little marbling is great for flavor and juiciness. Then, season it generously with black pepper, garlic salt, and celery salt. Toss in the flour so every piece gets a light dusting; this helps form a lovely crust later and thickens the stew slightly.
Step 2: Brown the Meat for Maximum Flavor
Heat olive oil in a skillet over medium-high heat. It’s tempting to dump all the meat in at once, but work in batches so you don’t overcrowd the pan—this helps the beef brown rather than steam. Sear each side for about 45 seconds until you see that rich caramelized color. Browned bits stuck to your pan? That’s pure flavor gold—don’t throw them away!
Step 3: Sauté the Aromatics and Deglaze
Lower the heat to medium, melt some butter in the same pan, and toss in the diced onions. Let them cook gently for 5 minutes until soft and sweet. Add the minced garlic and cook for another minute. Then splash in some red wine and use a spatula to scrape up all those tasty browned bits from the bottom—this deglazing step is a game changer for flavor!
Step 4: Combine Everything in the Slow Cooker
Transfer your browned beef and onion-garlic mixture to the slow cooker. Add the beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, rosemary, and the remaining butter and oil. Give it a gentle stir to combine everything.
Step 5: Slow Cook Low and Slow
Set your slow cooker on low for 7½ to 8 hours, or on high for 3½ to 4 hours. The goal is perfectly tender veggies and beef that falls apart easily without turning mushy. I love waking up or coming home to this magical transformation already done.
Step 6: Finish with Peas and Optional Thickening
About 15 minutes before serving, stir in frozen peas to keep their nice green color and fresh snap. Remove bay leaves and rosemary stems before plating. If you prefer a thicker stew, whisk together cold water and cornstarch, then slowly pour it in while stirring—it thickens beautifully as it sits.
Step 7: The Chef’s Touch—Butter Swirl
Turn off the heat and swirl in those last 2 tablespoons of cold butter. This technique, called “Monter au Beurre,” gives your stew a velvety finish and rich mouthfeel. Optional: Add a few drops of Gravy Master if you want that beautiful, glossy, dark color like in steakhouse stews.
Pro Tips for Making Slow Cooker Beef Stew Recipe
- Don’t Skip Searing: I learned this the hard way—browning the beef adds so many deep, savory flavors that simmering alone can’t achieve.
- Use Cold Butter for Finishing: Swirling in cold butter right before serving gives your stew a rich silkiness that’s hard to beat.
- Don’t Overcook the Peas: Adding peas in the last 15 minutes keeps them bright and fresh instead of mushy.
- Season Gradually: Taste before adding salt at the end since broth, bouillon, and Worcestershire already pack salty flavor to avoid overseasoning.
How to Serve Slow Cooker Beef Stew Recipe
Garnishes
I love topping my stew with a sprinkle of freshly chopped parsley or a little chopped thyme—it brightens the dish visually and adds an herbal punch. For a bit of indulgence, a dollop of sour cream on top adds creamy tang that complements the rich beef flavor.
Side Dishes
My go-to sides are crusty bread to soak up all that luscious gravy and a simple green salad dressed with lemon vinaigrette which cuts through the richness nicely. Sometimes, I’ll whip up garlic mashed potatoes if I want extra comfort food vibes.
Creative Ways to Present
For special dinners, I’ve served this stew in rustic bread bowls or even cast iron mini cocottes which keeps portions warm and feels a little fancy. Garnishing with edible flowers is a fun trick for a dinner party surprise that guests always love.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge, and I’ve found the flavors actually deepen after a day or two. Just make sure to cool it to room temperature first before refrigerating to keep the texture perfect.
Freezing
This stew freezes beautifully—I portion it into freezer-safe containers or bags and label them with dates. When it’s time to enjoy, thaw overnight in the fridge before reheating. The texture and taste hold up surprisingly well!
Reheating
When reheating, I gently warm it on the stovetop over low heat, stirring occasionally so it heats evenly without breaking down the veggies too much. Adding a splash of broth or water revitalizes the sauce if it’s thickened too much in the fridge.
FAQs
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Can I use a different cut of beef for this Slow Cooker Beef Stew Recipe?
Absolutely! While beef chuck is ideal for its marbling and tenderness after slow cooking, you can use other stew-friendly beef cuts like bottom round or brisket. Just keep in mind that leaner cuts might need a bit more cooking time or added fat for richness.
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Do I have to use wine in this recipe?
Wine really adds depth and complexity to the stew, but if you prefer to avoid alcohol, you can substitute with extra beef broth plus a splash of vinegar or grape juice. The stew will still have great flavor, just a little less robust.
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How can I thicken the stew if it’s too thin?
Mix cold water with cornstarch to create a slurry and stir it into the stew in the last 15 minutes of cooking. It will thicken quickly as it heats and continues to set as it cools. Avoid adding flour at this stage to prevent lumps.
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Can I prepare this recipe in advance?
Yes! You can prep all the ingredients a day ahead, store them separately in the fridge, and assemble the slow cooker stew on cooking day. This saves time and allows flavors to meld even more deeply.
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What’s the best way to reheat leftover beef stew?
Slowly reheat leftovers on the stovetop over low heat, stirring occasionally. This prevents the meat and vegetables from overcooking while warming evenly. Adding a little broth or water can revive the sauce if it’s become too thick.
Final Thoughts
This Slow Cooker Beef Stew Recipe is hands down one of my favorite comfort food go-tos—it’s foolproof, rich in flavor, and makes the whole house smell amazing. If you want a meal that feels like a warm hug around your soul, this is it. I can’t recommend it enough for easy weeknight dinners or weekend family gatherings. Give it a try—you’ll be making it again and again, just like me!
Print
Slow Cooker Beef Stew Recipe
- Prep Time: 20 min
- Cook Time: 4 hours
- Total Time: 4 hours 20 min
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Beef Stew is a hearty, comforting dish perfect for fall and winter. It features tender beef cubes, golden baby Yukon gold potatoes, carrots, peas, and a rich broth enhanced with red wine, garlic, and herbs. Slow-cooked to perfection, this stew promises deep flavors and melt-in-your-mouth textures, making it an ideal meal for any cold day.
Ingredients
Beef and Seasoning
- 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
Cooking Fats and Aromatics
- 3-6 tablespoons olive oil
- 3 tablespoons cold butter, divided
- 2 cups yellow onions, diced
- 4 cloves garlic, minced
Liquids and Flavor Enhancers
- 1 cup 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 lb baby Yukon gold potatoes, halved or quartered
- 2 bay leaves
- 1 sprig rosemary
- 1 cup frozen peas
Thickening and Optional Additions
- ¼ cup cold water
- 3 tablespoons cornstarch
- 2-3 drops Gravy Master (optional, for a richer, darker color)
Instructions
- Prepare the Meat: Cut the stew meat into 1-inch cubes, removing any large pieces of fat while retaining the marbled fat within the meat. Season the meat with black pepper, garlic salt, and celery salt. Toss well to coat evenly. Sprinkle 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 meat in batches to avoid overcrowding. Brown each side for about 45 seconds, adding more oil as needed. Transfer browned meat to the slow cooker.
- Sauté Onions and Garlic: Reduce skillet heat to medium and melt 1 tablespoon of butter. Add diced onions and cook for 5 minutes until softened. Add minced garlic and cook for 1 more minute, stirring frequently.
- Deglaze the Pan: Pour in a splash of red wine (cabernet sauvignon or merlot) and use a silicone spatula to scrape up brown bits from the pan. This adds rich flavor. Transfer this onion and garlic mixture to the slow cooker.
- Add Remaining Ingredients: Into the slow cooker, add beef broth, beef bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary. Stir gently to combine.
- Cook the Stew: Cover and cook on low for 7 ½ to 8 hours or on high for 3½ to 4 hours, until vegetables are tender and potatoes are fork-tender.
- Add Peas and Finish Herbs: About 15 minutes before the stew is done, stir in the frozen peas. Remove the bay leaves and rosemary sprig before serving.
- Optional Thickening: If a thicker stew is desired, mix ¼ cup cold water with 3 tablespoons cornstarch until smooth. Slowly stir this mixture into the stew. It will thicken further as it stands.
- Finish with Butter: Turn off the heat and swirl in the remaining 2 tablespoons of cold butter to give the stew a smooth, velvety finish through a technique called “Monter au Beurre.” Optionally, add 2-3 drops of Gravy Master for a deeper color.
Notes
- This traditional Beef Stew is loaded with tender bites of juicy beef, golden potatoes, carrots, peas, red wine, onions, garlic, and a hearty beef broth, making it perfect for cozy Fall and Winter meals.
- Using cabernet sauvignon or merlot provides depth to the flavor, but can be omitted or substituted with additional broth if desired.
- Browning the meat before slow cooking is key for developing rich, complex flavors.
- Adding the peas near the end preserves their color and texture.
- The optional cornstarch slurry allows control over stew thickness to personal preference.
- Swirling in cold butter at the end adds a luxurious, glossy finish to the stew.
- Gravy Master is an optional dark browning sauce that enhances color but is not necessary.
Nutrition
- Serving Size: 1 serving
- Calories: 507 kcal
- Sugar: 7 g
- Sodium: 1035 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 49 g
- Cholesterol: 132 mg
