Slow Cooker Beef Stew

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There’s nothing quite like walking into the kitchen and being greeted by the warm, savory aroma of Slow Cooker Beef Stew bubbling away. This dish is a true cold-weather classic—rich, hearty, and deeply satisfying. It’s packed with melt-in-your-mouth chunks of beef, tender carrots and potatoes, and a flavorful broth infused with red wine and herbs.

This recipe has become my go-to comfort meal during the fall and winter months. It reminds me of the stews my grandmother used to simmer on the stovetop all afternoon, but with the convenience of the slow cooker. And the best part? It gets better the next day, making it perfect for leftovers or meal prep.

Whether you’re feeding a hungry family or just want a warm bowl of something nourishing after a long day, this beef stew is everything you need.

Why You’ll Love This Beef Stew

• Easy slow cooker method for hands-off cooking
• Packed with hearty vegetables and juicy beef
• Red wine adds deep, complex flavor
• Freezer-friendly and perfect for meal prep
• Classic comfort food that never goes out of style

Let’s cozy up and make a pot of this soul-warming stew.

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Ingredients

• 2½ lbs stew meat, cut into 1-inch cubes
• ½ tsp each: black pepper, garlic salt, celery salt
• ¼ cup all-purpose flour
• 3–6 tbsp olive oil
• 3 tbsp cold butter, divided
• 2 cups yellow onions, diced
• 4 garlic cloves, minced
• 1 cup cabernet sauvignon or merlot
• 4 cups beef broth
• 2 beef bouillon cubes
• 2 tbsp Worcestershire sauce
• 3 tbsp tomato paste
• 5 medium carrots, cut into 1-inch chunks
• 1 lb baby Yukon gold potatoes, halved or quartered
• 2 bay leaves
• 1 sprig fresh rosemary
• 1 cup frozen peas
• Optional thickener: ¼ cup cold water + 3 tbsp cornstarch
• Optional: 2–3 drops Gravy Master (for color and richness)

Instructions

1. Prep the Meat

Cut the beef into bite-sized cubes, trimming off large pieces of fat (marbling is fine).
Season with black pepper, garlic salt, and celery salt. Toss to coat evenly.
Sprinkle the flour over the meat and toss again to form a light coating.

2. Brown the Beef

Heat 3 tbsp olive oil in a large skillet over medium-high heat.
Working in batches, brown the beef for about 45 seconds per side. Don’t overcrowd the pan.
Add more oil as needed. Transfer browned beef to your slow cooker.

3. Sauté Aromatics

Reduce heat to medium. Melt 1 tbsp of the butter in the same skillet.
Add diced onions and cook for 5 minutes until softened.
Stir in the garlic and cook for 1 minute, until fragrant.
Deglaze the pan with a splash of wine, scraping up any browned bits. This adds loads of flavor!
Transfer onion-garlic mixture to the slow cooker.

4. Build the Stew

Add to the slow cooker:

• Remaining red wine
• Beef broth
• Bouillon cubes
• Worcestershire sauce
• Tomato paste
• Carrots
• Potatoes
• Bay leaves
• Rosemary sprig

Stir to combine.

5. Slow Cook to Perfection

Cover and cook:

• On low for 7½–8 hours
• Or on high for 3½–4 hours

The beef should be tender and the vegetables fork-soft.

6. Finish and Serve

Add the frozen peas during the last 15 minutes of cooking.
Remove bay leaves and rosemary stem before serving.

Optional Thickening:
Mix ¼ cup cold water with 3 tbsp cornstarch. Stir into the stew 10 minutes before serving to thicken.

Chef’s Tip:
Turn off the heat and swirl in 2 tbsp cold butter for a smooth, velvety finish—this classic French technique is called Monter au Beurre.

Optional: Add a few drops of Gravy Master for deeper color and flavor.

Variations

• Gluten-Free: Use gluten-free flour or skip the flour coating.
• No Wine: Replace wine with additional beef broth.
• Add Mushrooms: Stir in sliced mushrooms during the last hour for earthy flavor.
• Extra Hearty: Add parsnips or turnips for a rustic twist.

Tips for Success

• Brown the meat for extra depth—don’t skip this step!
• Deglazing the pan adds rich flavor to the base.
• Use good-quality red wine for the best results.
• Let the stew rest for 10 minutes before serving—it thickens as it sits.

Serving Suggestions

Serve this stew with:

• Buttery mashed potatoes
• Crusty sourdough bread or garlic toast
• A simple green salad with lemon vinaigrette
• Glass of red wine or a cold beer

Final Thoughts

This Slow Cooker Beef Stew is everything you want on a chilly night—rich, hearty, and brimming with comforting flavors. The tender beef, rustic vegetables, and aromatic broth make it a one-pot wonder. And best of all, it basically cooks itself. Just prep it in the morning, and by dinnertime, you’ll have a warm, cozy bowl ready to enjoy. Make extra—you’ll be glad you did.