Slow Cooker Beef Stew is a classic comfort food that’s hearty, warm, and full of tender chunks of beef, soft carrots, potatoes, and rich gravy. The flavors meld together beautifully after hours of slow cooking, making each bite feel like a cozy, satisfying hug.
I love using my slow cooker for this stew because it’s so easy to set it up in the morning and come home to a delicious meal waiting for me. One tip I always follow is to brown the beef first—it adds an extra depth of flavor that makes all the difference. Plus, it fills the kitchen with the most amazing aroma while the stew cooks away.
My favorite way to enjoy this stew is with a thick slice of crusty bread to soak up every bit of the sauce. It’s the perfect dinner after a long day or a chilly weekend, and it always feels like such a treat. This dish has a way of bringing everyone to the table and making us slow down and savor the moment together.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect for slow cooking because it gets beautifully tender without drying out. If you can’t find chuck, beef brisket or stew meat works well too.
Carrots & potatoes: These add sweetness and body. You can swap baby potatoes with Yukon gold or red potatoes. Sweet potatoes can be a fun twist if you like a hint of sweetness.
Red wine: I love the depth it adds, but if you prefer to skip it, just use extra beef broth instead. For a non-alcoholic option, try grape juice or unsweetened cranberry juice.
Tomato paste: This gives the stew richness and a subtle tang. If you don’t have tomato paste, a spoonful of ketchup or canned tomato sauce works in a pinch.
Herbs & spices: Thyme, rosemary, and bay leaves bring classic stew flavors. Fresh herbs are wonderful if you have them, but dried work just fine too.
How Do You Get Tender, Flavorful Beef in a Slow Cooker Stew?
The secret is to first brown your beef! This step isn’t about cooking it through but about building a rich flavor base. Here’s how to do it right:
- Pat the beef cubes dry before seasoning to get a good sear.
- Heat oil until shimmering, then brown beef in batches—crowding the pan causes steaming instead of browning.
- Don’t rush this step; aim for a dark brown crust for the best flavor.
- After browning, deglaze the pan with red wine or broth, scraping up the tasty bits stuck to the bottom, then add this to the slow cooker for extra depth.
Slow cooking low and slow then melts the collagen in the beef into luscious, tender bites—just be patient and avoid lifting the lid too often!
Equipment You’ll Need
- Slow cooker – perfect for cooking the stew low and slow without any fuss.
- Large skillet – great for browning the beef; it adds rich flavor to the stew.
- Wooden spoon – helps with stirring without scratching your cookware.
- Measuring cups and spoons – essential for getting your broth, wine, and spices just right.
- Sharp knife and cutting board – for chopping veggies and cutting beef safely and easily.
Flavor Variations & Add-Ins
- Swap beef for lamb chunks for a gamey twist that’s great in cooler months.
- Add pearl onions or mushrooms for extra savory depth and texture.
- Stir in frozen peas or green beans near the end of cooking for fresh color and crunch.
- Mix in a splash of Worcestershire sauce or soy sauce to boost umami flavors.
How to Make Slow Cooker Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 pounds beef chuck, cut into 1-inch cubes
- Salt and black pepper, to taste
- 2 tablespoons vegetable oil
- 4 large carrots, peeled and cut into chunks
- 1.5 pounds baby potatoes, halved or quartered depending on size
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 cups beef broth
- 1 cup red wine (optional, can substitute with more broth)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 2 tablespoons all-purpose flour
- Fresh parsley, chopped (for garnish)
- Crusty bread, for serving
How Much Time Will You Need?
This recipe needs about 20 minutes to prep, including browning the beef and chopping veggies. Then you’ll cook it in the slow cooker for 7-8 hours on low or 3-4 hours on high. Finally, it takes just a few more minutes to thicken the stew and add finishing touches before serving.
Step-by-Step Instructions:
1. Brown the Beef:
Season the beef cubes with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat. Brown the beef in batches, about 3-4 minutes per side, until a deep brown crust forms. Transfer browned beef to your slow cooker.
2. Cook Onions and Garlic, Then Deglaze:
In the same skillet, add the chopped onion and minced garlic. Cook until softened, about 3 minutes. Stir in tomato paste and cook for 1-2 minutes. Pour in red wine (if using) to deglaze the pan, scraping up the browned bits. Let it simmer for 2-3 minutes to reduce a little. Pour this mixture into the slow cooker.
3. Add Vegetables and Seasonings:
Add the carrots, potatoes, beef broth, dried thyme, rosemary, and bay leaves to the slow cooker. Stir gently to combine everything well.
4. Slow Cook the Stew:
Cover the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours, until the beef is tender and the vegetables are cooked through.
5. Thicken the Sauce:
About 30 minutes before serving, mix the flour with a few tablespoons of cold water to make a smooth slurry. Stir this into the stew to thicken the broth. Cover and continue cooking.
6. Finish and Serve:
Remove the bay leaves. Taste and adjust seasoning with salt and pepper if needed. Garnish with chopped fresh parsley. Serve hot with slices of crusty bread to soak up the delicious sauce.
Can I Use Frozen Beef for This Stew?
Yes, but make sure to fully thaw the beef in the fridge before browning it. This helps the meat brown properly and cooks evenly in the slow cooker.
Can I Skip Browning the Beef?
You can, but browning adds rich flavor and a better texture to the stew. If you’re short on time, you can skip this step, but your stew won’t be as deep in flavor.
How Do I Store Leftover Stew?
Let the stew cool to room temperature, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave before serving.
Can I Add Other Vegetables?
Absolutely! Mushrooms, peas, or green beans make great additions. Add softer veggies like peas in the last 30 minutes of cooking to avoid overcooking.