Classic Slow Cooker Beef Stew Recipe

Introduction

This classic slow cooker beef stew is a comforting and hearty dish perfect for chilly days. Tender beef cubes simmered with fresh vegetables and rich seasonings make for a satisfying meal that’s simple to prepare and full of flavor.

Ingredients

• 2 lbs beef chuck roast (cut into cubes)
• 3 tbsp all-purpose flour (for thickening)
• 2 tbsp olive oil (for searing)
• 1 large onion (chopped)
• 3 cloves garlic (minced)
• 4 medium carrots (chopped)
• 3 potatoes (peeled and diced)
• 2 stalks celery (sliced)
• 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)
• 1 tsp dried thyme (for seasoning)
• 1 tsp dried rosemary (adds aroma)
• 2 bay leaves (remove before serving)
• Salt and black pepper to taste

Instructions

1. Step 1: Pat the beef cubes dry with a paper towel and toss them in a bowl with flour, salt, and black pepper to coat evenly.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides, then transfer to the slow cooker.
3. Step 3: In the same skillet, sauté chopped onions for 2-3 minutes until translucent. Add garlic and cook for another 30 seconds. Transfer mixture to the slow cooker.
4. Step 4: Add carrots, potatoes, celery, and bay leaves to the slow cooker.
5. Step 5: In a bowl, whisk together beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, and rosemary. Pour this mixture over the beef and vegetables.
6. Step 6: Cover the slow cooker and set to LOW for 8 hours or HIGH for 4 hours. Avoid lifting the lid during cooking to retain heat and moisture.
7. Step 7: Once cooking time is complete, remove the bay leaves. Stir and adjust seasoning if needed. Serve hot with crusty bread or mashed potatoes.

Tips & Variations

• For a thicker stew, stir in a slurry of flour and cold water in the last 30 minutes of cooking.
• Use pearl onions instead of chopped onions for a sweeter flavor and different texture.
• Swap red wine with additional beef broth if you prefer to skip alcohol.
• Add a splash of balsamic vinegar at the end for a bright, tangy finish.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This stew also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, other stewing cuts like brisket or short ribs work well, but be sure to adjust cooking times as needed to achieve tender results.

Do I have to sear the beef before slow cooking?

Searing adds extra flavor and helps develop a richer stew, but you can skip this step if you’re short on time. The stew will still be delicious, just less caramelized.

Classic Slow Cooker Beef Stew Recipe

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★★★★★

4.6 from 145 reviews

• Author: Noah
• Total Time: 4 hours 20 minutes (high) to 8 hours 20 minutes (low)
• Yield: 6 servings 1x

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Description

A hearty and comforting slow cooker beef stew made with tender beef chuck, fresh vegetables, and a rich, flavorful broth enhanced by red wine and aromatic herbs. Perfect for a cozy meal, this classic recipe allows you to set it and forget it while developing deep, savory flavors.

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Ingredients

Scale 1x2x3x

Beef and Flour

• 2 lbs beef chuck roast, cut into cubes
• 3 tbsp all-purpose flour
• Salt and black pepper, to taste

Vegetables and Aromatics

• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 medium carrots, chopped
• 3 potatoes, peeled and diced
• 2 stalks celery, sliced
• 2 bay leaves

Liquids and Seasonings

• 2 tbsp olive oil
• 4 cups low sodium beef broth
• 1 cup red wine (optional)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary

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Instructions

1. Prepare the beef: Pat the beef cubes dry with a paper towel and toss them in a bowl with flour, salt, and black pepper to coat evenly, which helps thicken the stew and seasons the meat.
2. Sear the beef: Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides, about 2-3 minutes per batch, then transfer the browned beef cubes to the slow cooker, locking in flavor.
3. Sauté aromatics: In the same skillet, sauté the chopped onions for 2-3 minutes until translucent. Add minced garlic and cook for an additional 30 seconds to release their aromas. Transfer this mixture to the slow cooker over the beef.
4. Add vegetables and bay leaves: Add chopped carrots, diced potatoes, sliced celery, and bay leaves into the slow cooker, layering them with the meat and aromatics for balanced cooking.
5. Mix liquids and seasonings: In a separate bowl, whisk together beef broth, optional red wine, tomato paste, Worcestershire sauce, dried thyme, and dried rosemary until smooth. Pour this flavorful liquid mixture over the ingredients in the slow cooker.
6. Cook the stew: Cover the slow cooker and set to LOW for 8 hours or HIGH for 4 hours. Avoid lifting the lid during cooking to retain heat and moisture crucial for tender meat and infused flavors.
7. Finish and serve: Once cooking is complete, remove the bay leaves, stir the stew well, and adjust seasoning with salt and pepper if needed. Serve hot, ideally with crusty bread or mashed potatoes to soak up the delicious sauce.

Notes

• Using red wine is optional but highly recommended for deeper flavor complexity.
• You can substitute beef chuck with other stewing cuts like brisket or round roast.
• For thicker stew, remove the lid in the last 30 minutes to reduce the liquid.
• Vegetables can be varied based on season and preference, such as parsnips or turnips.
• Leftovers taste even better the next day as flavors continue to meld.

• Prep Time: 20 minutes
• Cook Time: 4 to 8 hours
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Keywords: beef stew, slow cooker beef stew, comfort food, hearty stew, easy beef stew, crockpot recipe