Classic Slow Cooker Beef Stew Recipe

Introduction

This classic slow cooker beef stew is a hearty and comforting meal perfect for chilly days. Tender beef cubes simmer with vegetables and rich seasonings, creating a flavorful dish that’s easy to prepare and loved by all.

Ingredients

• 2 lbs beef chuck roast (cut into cubes)
• 3 tbsp all-purpose flour (for thickening)
• 2 tbsp olive oil (for searing)
• 1 large onion (chopped)
• 3 cloves garlic (minced)
• 4 medium carrots (chopped)
• 3 potatoes (peeled and diced)
• 2 stalks celery (sliced)
• 4 cups beef broth (low sodium preferred)
• 1 cup red wine (optional, enhances flavor)
• 2 tbsp tomato paste (for rich flavor)
• 1 tbsp Worcestershire sauce (adds depth to taste)
• 1 tsp dried thyme (for seasoning)
• 1 tsp dried rosemary (adds aroma)
• 2 bay leaves (remove before serving)
• Salt and black pepper to taste

Instructions

1. Step 1: Pat the beef cubes dry with a paper towel and toss them in a bowl with flour, salt, and black pepper to coat evenly.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides, then transfer to the slow cooker.
3. Step 3: In the same skillet, sauté chopped onions for 2-3 minutes until translucent. Add garlic and cook for another 30 seconds. Transfer mixture to the slow cooker.
4. Step 4: Add carrots, potatoes, celery, and bay leaves to the slow cooker.
5. Step 5: In a bowl, whisk together beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, and rosemary. Pour this mixture over the beef and vegetables.
6. Step 6: Cover the slow cooker and set to LOW for 8 hours or HIGH for 4 hours. Avoid lifting the lid during cooking to retain heat and moisture.
7. Step 7: Once cooking time is complete, remove the bay leaves. Stir and adjust seasoning if needed. Serve hot with crusty bread or mashed potatoes.

Tips & Variations

• For a thicker stew, mash a few potatoes into the broth before serving or add a slurry of flour and water during the last 30 minutes of cooking.
• If you don’t have red wine, additional beef broth or a splash of balsamic vinegar can add depth of flavor.
• Add mushrooms or peas in the last hour of cooking for extra texture and nutrition.
• Use fresh herbs instead of dried for a brighter flavor, adding them near the end of cooking.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave until heated through. For longer storage, freeze the stew for up to 3 months and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, beef chuck is ideal for slow cooking due to its marbling, but you can also use brisket or round roast. Just ensure the pieces are cut into uniform cubes for even cooking.

Do I have to use wine in the recipe?

No, the red wine is optional and mainly adds richness. You can substitute with extra beef broth or a little balsamic vinegar without compromising the stew’s flavor.

Classic Slow Cooker Beef Stew Recipe

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★★★★★

4.9 from 116 reviews

• Author: Sophie
• Total Time: 8 hours 20 minutes (LOW) or 4 hours 20 minutes (HIGH)
• Yield: 6 servings 1x

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Description

This Classic Slow Cooker Beef Stew is a hearty, comforting dish perfect for cozy meals. Tender beef chuck cubes are seared to lock in flavor, then slow-cooked with fresh vegetables, aromatic herbs, and a rich blend of beef broth and red wine, resulting in a savory and deeply satisfying stew that’s effortless to prepare.

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Ingredients

Scale 1x2x3x

Beef and Coating

• 2 lbs beef chuck roast (cut into cubes)
• 3 tbsp all-purpose flour (for thickening)
• Salt and black pepper to taste

Vegetables

• 1 large onion (chopped)
• 3 cloves garlic (minced)
• 4 medium carrots (chopped)
• 3 potatoes (peeled and diced)
• 2 stalks celery (sliced)

Liquids and Flavorings

• 4 cups beef broth (low sodium preferred)
• 1 cup red wine (optional, enhances flavor)
• 2 tbsp tomato paste (for rich flavor)
• 1 tbsp Worcestershire sauce (adds depth to taste)

Herbs and Seasonings

• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves (remove before serving)

Oils

• 2 tbsp olive oil (for searing)

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Instructions

1. Prepare the Beef: Pat the beef cubes dry using a paper towel, then place them in a bowl and toss with the all-purpose flour, salt, and black pepper to coat evenly. This helps thicken the stew and adds texture.
2. Sear the Beef: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches, sear the beef cubes until they are browned on all sides, which locks in juices and deepens flavor. Transfer the browned beef to the slow cooker.
3. Sauté Aromatics: Using the same skillet, sauté the chopped onion for 2-3 minutes until it becomes translucent. Add the minced garlic and cook for an additional 30 seconds to release its aroma. Then, transfer this mixture to the slow cooker.
4. Add Vegetables and Bay Leaves: Place the chopped carrots, diced potatoes, sliced celery, and bay leaves into the slow cooker, distributing them evenly around the beef.
5. Prepare and Add Broth Mixture: In a bowl, whisk together the beef broth, optional red wine, tomato paste, Worcestershire sauce, dried thyme, and dried rosemary. Pour this flavorful liquid over the beef and vegetables in the slow cooker.
6. Cook Slowly: Cover the slow cooker and cook on LOW for 8 hours or HIGH for 4 hours. Avoid lifting the lid during cooking to keep heat and moisture locked in, ensuring tender meat and flavorful broth.
7. Finish and Serve: After cooking, carefully remove the bay leaves. Stir the stew, taste, and adjust seasoning with salt and pepper if needed. Serve the stew hot alongside crusty bread or creamy mashed potatoes for a complete meal.

Notes

• For a thicker stew, you can mash some of the potatoes or add a slurry of flour and water towards the end of cooking.
• Red wine is optional but adds depth; you can substitute extra beef broth if preferred.
• To save time, brown the beef the night before and refrigerate, then add all ingredients to the slow cooker in the morning.
• Leftover stew stores well in the refrigerator for up to 3 days and tastes even better the next day.
• Feel free to swap out vegetables such as parsnips or turnips for variety.

• Prep Time: 20 minutes
• Cook Time: 8 hours (LOW) or 4 hours (HIGH)
• Category: Stew
• Method: Slow Cooking
• Cuisine: American

Keywords: slow cooker beef stew, classic beef stew, hearty beef stew, comfort food, easy slow cooker recipe, beef chuck roast stew