Slow Cooker Beef Stew is the ultimate comfort food, perfect for fall and winter. This hearty dish combines tender, juicy beef with golden potatoes, carrots, onions, garlic, and sweet peas, all simmered in a rich beef broth flavored with red wine, Worcestershire sauce, and tomato paste. Cooking in a slow cooker allows the flavors to develop fully while keeping the beef tender and the vegetables perfectly cooked.
Slow Cooker Beef Stew Recipe
- Total Time: 4 hours 20 minutes
- Yield: 6 servings 1x
Description
This traditional Slow Cooker Beef Stew is loaded with tender beef, golden potatoes, carrots, peas, onions, garlic, and a rich beef broth flavored with red wine, tomato paste, and Worcestershire sauce. Perfect for fall and winter.
Ingredients
2 ½ pounds stew meat
½ teaspoon EACH: black pepper, garlic salt, celery salt
1/4 cup flour
3–6 tablespoons olive oil
3 tablespoons cold butter divided
2 cups yellow onions, diced
4 cloves garlic, minced
1 cup cabernet sauvignon or merlot
4 cups beef broth
2 beef bouillon cubes
2 tablespoons Worcestershire sauce
3 tablespoons tomato paste
5 medium carrots, cut into 1-inch chunks
1 lb. baby Yukon gold potatoes, halved or quartered
2 bay leaves
1 sprig rosemary
1 cup frozen peas
1/4 cup cold water + 3 tablespoons cornstarch
2–3 drops Gravy Master (optional)
Instructions
1. Cut meat into 1-inch cubes and discard any large pieces of fat.
2. Season beef with black pepper, garlic salt, and celery salt, then toss with flour.
3. Heat olive oil in a skillet and brown beef in batches; transfer to slow cooker.
4. Melt butter in skillet and sauté onions for 5 minutes, then garlic for 1 minute.
5. Add wine to deglaze skillet and transfer onions, garlic, and wine to slow cooker.
6. Add remaining ingredients except peas, cornstarch mixture, and cold butter.
7. Cook on low for 7 ½ to 8 hours or high for 3 ½ to 4 hours until vegetables are tender.
8. Add peas during the last 15 minutes and remove bay leaves and rosemary.
9. Optional: Thicken with cornstarch mixture and swirl in cold butter for a velvety finish.
10. Optional: Add Gravy Master for darker color.
Notes
Store in an airtight container in the refrigerator up to 3 days or freeze up to 3 months.
Best cuts for stew: Chuck roast, rump roast, or bottom round.
Red wine can be substituted with beef broth or grape juice plus red wine vinegar.
For an Irish twist, use Guinness stout instead of wine.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course, Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 507
- Sugar: 4g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 140mg
The secret to the best beef stew is choosing the right cut of meat. Chuck roast, rump roast, or bottom round works best. These cuts have enough marbling to stay tender and flavorful during long, slow cooking. Seared briefly before slow cooking, the beef develops a deep, rich flavor that enhances the stew’s broth.
This recipe begins with seasoning the beef with black pepper, garlic salt, and celery salt, then lightly coating it in flour. Browning the beef in olive oil creates a rich crust and adds depth to the final flavor. The onions and garlic are sautéed in butter and finished with a splash of red wine to deglaze the pan, scraping up the fond—the browned bits on the bottom—to incorporate even more flavor into the stew.
Once the beef, vegetables, broth, wine, tomato paste, and seasonings are combined in the slow cooker, the stew is left to cook low and slow. Cooking on low for 7 ½ to 8 hours or high for 3 ½ to 4 hours allows the flavors to meld and the beef to become melt-in-your-mouth tender. Peas are added at the very end to maintain their color and texture.
For a richer, velvety finish, chefs often swirl in cold butter at the end of cooking, a technique known as “Monter au Beurre.” Optional Gravy Master can be added to deepen the stew’s color, making it even more visually appealing. To thicken the broth, a simple mixture of cold water and cornstarch can be stirred in near the end of cooking.
This stew can also be made on the stovetop. After searing the beef and sautéing the vegetables, the wine is reduced by half, then the beef and juices are added back. Simmering gently until potatoes are fork-tender concentrates the flavors, creating a stew with all the richness of the slow-cooked version.
Slow Cooker Beef Stew stores well in an airtight container in the refrigerator for up to three days and can be frozen for up to three months. Leftovers reheat beautifully and often taste even better as the flavors continue to develop. Variations include substituting beef broth or grape juice for red wine, or using Guinness stout for an Irish twist.
This recipe is perfect for a cozy family dinner, meal prep, or entertaining guests. The tender beef, flavorful vegetables, and rich broth make every spoonful comforting and satisfying. Serve with crusty bread or over mashed potatoes for a complete meal that’s sure to become a favorite.
