If you’re craving a comforting, hearty meal that feels like a warm hug on a chilly day, this Slow Cooker Beef Stew Recipe is exactly what you need. It’s packed with tender chunks of beef, chunky vegetables, and a rich, savory broth that develops deep flavors after hours of slow cooking. Perfectly balanced with herbs like thyme and rosemary, and a hint of red wine for complexity, this stew transforms simple ingredients into an unforgettable dish. Whether it’s a busy weeknight or a relaxed weekend at home, this recipe promises to deliver soul-satisfying deliciousness with minimal effort.
Ingredients You’ll Need
Gathering these straightforward but essential ingredients will set you up for success. Each item plays a critical role: the beef provides hearty protein, the potatoes and carrots add texture and sweetness, and the herbs along with wine and Worcestershire sauce build that mouthwatering depth of flavor you want in a stew.
- Beef stew meat, 1 1/2 lbs: Opt for chuck or similar cuts that become tender and flavorful when slow-cooked.
- Potatoes, 4 medium: Peeled and diced, they soak up the stew’s rich broth beautifully.
- Carrots, 4 medium: Peeled and sliced for natural sweetness and vibrant color.
- Celery stalks, 2: Chopped to add a subtle aromatic crunch.
- Onion, 1 medium: Diced for a foundational savory taste.
- Garlic cloves, 2: Minced to infuse the stew with a fragrant boost.
- Beef broth, 1 cup: The savory liquid base that ties everything together.
- Red wine, 1 cup: Adds richness and complexity; you can substitute with more beef broth if preferred.
- Worcestershire sauce, 1 tablespoon: A punchy ingredient that enhances the meaty flavor.
- Dried thyme, 1 teaspoon: Earthy herb that complements the beef perfectly.
- Dried rosemary, 1 teaspoon: Provides a fragrant, pine-like aroma.
- Salt, 1/2 teaspoon (or to taste): Essential for balancing and enhancing flavors.
- Black pepper, 1/4 teaspoon: Adds just the right amount of mild heat.
- Tomato paste, 2 tablespoons: Gives body and subtle tanginess to the stew.
- Cornstarch, 2 tablespoons (optional): Helps thicken the stew if you want a more velvety texture.
- Fresh parsley, chopped (for garnish): Brightens the stew when sprinkled on top before serving.
How to Make Slow Cooker Beef Stew Recipe
Step 1: Prep Your Ingredients
Start by cutting your beef into 1-inch cubes, peeling and dicing the potatoes and carrots, chopping the celery, dicing the onion, and mincing the garlic. Having everything ready and within reach makes the cooking process smooth and joyful.
Step 2: Brown the Beef (Optional but Recommended)
While you can add the beef straight into the slow cooker, taking a few extra minutes to brown the meat in a hot pan will create more flavor through caramelization. Brown the cubes in batches until a deep crust forms, then transfer to the slow cooker.
Step 3: Combine Ingredients in the Slow Cooker
Place the browned beef, potatoes, carrots, celery, onion, and garlic into the slow cooker. Pour in the beef broth, red wine, and Worcestershire sauce. Add the tomato paste, thyme, rosemary, salt, and pepper. Give everything a gentle stir to distribute the seasonings evenly.
Step 4: Slow Cook the Stew
Cover the slow cooker and set it on low for 8 to 10 hours, or on high for about 4 to 6 hours. This slow and steady cooking process breaks down the beef fibers and allows the flavors to meld into a luscious, rich stew.
Step 5: Thicken the Stew (Optional)
If you prefer your stew thicker, mix the cornstarch with a few tablespoons of cold water to create a slurry. Stir the slurry into the stew about 30 minutes before it’s done cooking. Allow it to cook uncovered for the last period, giving a perfect velvety finish.
How to Serve Slow Cooker Beef Stew Recipe
Garnishes
Sprinkling freshly chopped parsley on top of the stew before serving adds a bright, fresh contrast that makes each bite pop. You can also add a few turns of freshly ground black pepper for an extra kick.
Side Dishes
This beef stew tastes amazing with rustic crusty bread or buttery mashed potatoes to soak up the luscious sauce. For a lighter option, steamed green beans or a crisp side salad bring a fresh balance.
Creative Ways to Present
For a fun twist, serve the stew in hollowed-out bread bowls. Or try spooning it over creamy polenta or egg noodles for a comforting variation. Leftovers even make for a fabulous shepherd’s pie topping the next day.
Make Ahead and Storage
Storing Leftovers
Store any leftover stew in an airtight container in the refrigerator. It will stay delicious for up to four days, making it a great meal to enjoy over several days without losing any flavor or texture.
Freezing
This Slow Cooker Beef Stew Recipe freezes beautifully. Transfer cooled stew into freezer-safe containers or bags and freeze for up to three months. When ready, thaw overnight in the fridge before reheating.
Reheating
Reheat the stew gently on the stovetop over medium-low heat or in the microwave in short bursts, stirring occasionally. Adding a splash of broth or water can help revive the sauce to perfect consistency.
FAQs
Can I use a different cut of beef for this stew?
Absolutely! While chuck roast is ideal for slow cooking due to its marbling, other cuts like brisket or round can work too—just expect some differences in tenderness and timing.
Do I have to use red wine in this recipe?
Not at all. The red wine adds flavor depth but can be replaced with an equal amount of beef broth if you prefer to avoid alcohol or keep the dish simpler.
How do I make this stew gluten-free?
This Slow Cooker Beef Stew Recipe is naturally gluten-free if you skip the Worcestershire sauce or use a gluten-free version. Also, ensure any broth you use is gluten-free.
Can I add other vegetables?
Definitely! Feel free to add mushrooms, peas, or parsnips to tailor the stew to your favorite flavor combinations and to use what you have on hand.
What if I don’t have a slow cooker?
You can make this stew on the stovetop by simmering everything in a heavy pot on low heat for 2 to 3 hours, stirring occasionally until the beef is tender and the flavors meld beautifully.
Final Thoughts
This Slow Cooker Beef Stew Recipe is pure comfort in a bowl with minimal hassle and maximum heart. Once you try it, it’ll become a favorite go-to for cozy dinners, meal prep, and sharing moments with loved ones. Trust me, the rich, tender beef and lively vegetables will keep you coming back for more, especially on those days you want something truly satisfying and warm.
Print
Slow Cooker Beef Stew Recipe
- Prep Time: 25 minutes
- Cook Time: 8 hours 30 minutes
- Total Time: 8 hours 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
A hearty and comforting Slow Cooker Beef Stew, perfect for a cozy meal. Tender beef chunks are slow-cooked with potatoes, carrots, celery, and aromatic herbs in a savory broth enriched with red wine and tomato paste. This easy-to-make stew delivers rich flavors and a warming texture that is ideal for family dinners.
Ingredients
Main Ingredients
- 1 1/2 lbs beef stew meat, cut into 1-inch cubes
- 4 medium potatoes, peeled and diced
- 4 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
Liquids and Flavorings
- 1 cup beef broth
- 1 cup red wine (or additional beef broth)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons tomato paste
Thickening and Garnish
- 2 tablespoons cornstarch (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Ingredients: Begin by cutting the beef stew meat into 1-inch cubes. Peel and dice the potatoes, peel and slice the carrots, chop the celery stalks, dice the onion, and mince the garlic. Set all prepared ingredients aside.
- Add Ingredients to Slow Cooker: Place the beef, potatoes, carrots, celery, onion, and garlic into the slow cooker. Pour in 1 cup of beef broth and 1 cup of red wine (or additional beef broth if preferred).
- Season and Flavor: Add Worcestershire sauce, dried thyme, dried rosemary, salt, black pepper, and tomato paste to the slow cooker. Stir gently to combine all ingredients evenly without breaking up the vegetables.
- Cook the Stew: Cover the slow cooker and cook on low heat for 8 to 10 hours, or on high for 4 to 6 hours, until the beef is tender and the vegetables are cooked through.
- Thicken the Stew (Optional): If a thicker consistency is desired, mix the cornstarch with a small amount of cold water to make a slurry and stir it into the stew about 30 minutes before the end of cooking. Replace the lid and allow the stew to thicken.
- Finish and Serve: Once cooked, taste and adjust seasoning if necessary. Garnish with freshly chopped parsley before serving. Serve hot alongside crusty bread or over rice if desired.
Notes
- You can substitute red wine with additional beef broth for a non-alcoholic version.
- Using fresh herbs instead of dried may enhance flavor but adjust quantities accordingly.
- Cornstarch thickening is optional; if omitted, the stew will have a more broth-like consistency.
- To save time, vegetables can be prepped the night before and stored in the refrigerator.
- Leftovers store well and flavor deepens after a day, making it great for meal prep.
