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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
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