There’s something incredibly comforting about coming home to the rich, hearty aroma of a Slow Cooker Beef Stew that’s been simmering all day. This classic recipe transforms simple ingredients into a deeply flavorful, tender meal that’s perfect for busy weeknights or cozy weekends. I’ve refined this recipe to be practically foolproof, ensuring you get perfect results every time with minimal effort.
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 medium carrots, cut into 1-inch pieces
- 4 medium potatoes, quartered
- 2 medium onions, roughly chopped
- 3 celery stalks, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (or additional beef broth)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
Instructions
- Season the beef chunks generously with salt and pepper, then toss with flour until lightly coated.
- Heat a large skillet over medium-high heat and brown the meat in batches. This step is optional but adds incredible depth of flavor.
- Transfer the meat to your slow cooker and add all vegetables.
- Combine beef broth, wine, tomato paste, and Worcestershire sauce in a bowl, then pour over the meat and vegetables.
- Add bay leaves and thyme, then give everything a gentle stir.
- Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is fork-tender.
- Remove bay leaves before serving. Adjust seasoning to taste.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 8-10 hours on low, 4-6 hours on high
Servings: 6-8 portions
Recipe Notes
For the best results, keep these tips in mind:
- Choose well-marbled beef chuck for the most tender results. The slow cooking process breaks down the tough fibers perfectly.
- Cut vegetables in similar-sized pieces to ensure even cooking.
- Don’t skip the flour coating – it helps thicken the stew naturally as it cooks.
- For extra-thick gravy, remove 1 cup of liquid during the last 30 minutes of cooking, whisk in 2 tablespoons of cornstarch, and return to the pot.
- This stew tastes even better the next day, making it perfect for meal prep.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
- If you’re short on time in the morning, prep all ingredients the night before and store them separately in the refrigerator.
Slow Cooker Beef Stew
This classic recipe transforms simple ingredients into a deeply flavorful, tender meal that's perfect for busy weeknights or cozy weekends.
Ingredients
- 2 pounds beef chuck cut into 1-inch cubes
- 4 medium carrots cut into 1-inch pieces
- 4 medium potatoes quartered
- 2 medium onions roughly chopped
- 3 celery stalks chopped
- 3 cloves garlic minced
- 2 cups beef broth
- 1 cup red wine or additional beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
Instructions
- Season the beef chunks generously with salt and pepper, then toss with flour until lightly coated.
- Heat a large skillet over medium-high heat and brown the meat in batches. This step is optional but adds incredible depth of flavor.
- Transfer the meat to your slow cooker and add all vegetables.
- Combine beef broth, wine, tomato paste, and Worcestershire sauce in a bowl, then pour over the meat and vegetables.
- Add bay leaves and thyme, then give everything a gentle stir.
- Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is fork-tender.
- Remove bay leaves before serving. Adjust seasoning to taste.
