If you have ever wanted to master a comforting and hearty meal that feels like a warm hug on a chilly day, this Slow Cooker Beef Stew Recipe is just what you need. Packed with tender beef, vibrant vegetables, and a luscious, slow-simmered gravy, this stew transforms simple ingredients into a soul-satisfying dinner. The beauty of this recipe lies in its ease and depth of flavor, all coming together effortlessly in your slow cooker, making it the perfect dish to welcome family and friends around the table.
Ingredients You’ll Need
This Slow Cooker Beef Stew Recipe uses a straightforward list of ingredients, each handpicked to bring balance, texture, and a burst of flavor. From the juicy stew meat to the fresh herbs and bright vegetables, every component plays an essential role in making this stew unforgettable.
- Stew Meat (2 ½ pounds): Cut into 1-inch cubes, this is the star protein providing tender, flavorful chunks.
- Black Pepper, Garlic Salt, Celery Salt (½ teaspoon each): These seasonings create a flavorful base that perfectly complements the beef.
- Flour (¼ cup): Used to coat the meat, it helps thicken the stew and creates a nice crust during browning.
- Olive Oil (3-6 tablespoons): Essential for browning the meat and sautéing the aromatics.
- Butter (3 tablespoons cold + 2 tablespoons for cooking): Adds richness and silkiness to the stew’s final texture.
- Yellow Onions (2 cups diced): Provides sweetness and depth of flavor.
- Garlic (4 cloves minced): Gives a fragrant punch that elevates the entire dish.
- Red Wine (1 cup Cabernet Sauvignon or Merlot): Adds acidity and complexity, helping tenderize the meat.
- Beef Broth (4 cups): Creates a savory and hearty liquid base for the stew.
- Beef Bouillon Cubes (2): Intensifies the beefy flavor.
- Worcestershire Sauce (2 tablespoons): Brings a tangy umami boost.
- Tomato Paste (3 tablespoons): Adds depth and a subtle sweetness to the broth.
- Carrots (5 medium, cut into 1-inch chunks): Provide natural sweetness and vibrant color.
- Baby Yukon Gold Potatoes (1 lb., halved or quartered): Tender and creamy, they soak up all the delicious juices.
- Bay Leaves (2): Impart a subtle herbal note.
- Rosemary (1 sprig): Adds fragrant, piney undertones.
- Peas (1 cup frozen): Stirred in near the end for a pop of freshness and color.
- Cornstarch Slurry (¼ cup cold water + 3 tablespoons cornstarch): For thickening the stew to the perfect consistency.
- Gravy Master (2-3 drops, optional): Enhances the glossy finish and boosts richness.
How to Make Slow Cooker Beef Stew Recipe
Step 1: Prepare the Beef
Start by cutting the stew meat into 1-inch cubes, carefully trimming away any large pieces of fat for a lean yet tender finish. Next, season the beef with black pepper, garlic salt, and celery salt to infuse the meat with flavorful notes. Toss the meat with flour to create a light coating that will help develop a lovely crust when browned.
Step 2: Brown the Meat
Heat olive oil in a skillet and brown the meat in batches. This step is crucial as it seals in the juices and adds that incredible caramelized flavor base. Once browned, transfer the meat to your slow cooker, setting the stage for the rest of the ingredients.
Step 3: Sauté Onions and Garlic
In the same skillet, cook the diced onions and minced garlic until soft and fragrant. Deglaze the skillet with a generous splash of red wine, scraping up all those flavorful brown bits stuck to the pan. Pour this delicious mixture into the slow cooker for added depth.
Step 4: Add Remaining Ingredients
Add beef broth, beef bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary to the slow cooker. Stir everything gently together, creating a hearty stew that’s ready to cook low and slow.
Step 5: Slow Cook the Stew
Cover the slow cooker and cook on low for 7 ½ to 8 hours, or on high for 3 ½ to 4 hours. This long, gentle cooking process will allow the flavors to meld beautifully while the beef becomes melt-in-your-mouth tender.
Step 6: Add Peas and Thicken
In the last 15 minutes of cooking, stir in the frozen peas for a burst of color and sweetness. If you prefer a thicker stew, whisk the cornstarch slurry and slowly add it to the slow cooker, stirring gently until the stew reaches your desired consistency.
Step 7: Finish with Butter and Gravy Master
For an extra touch of richness and glossy finish, stir in the cold butter and add a few drops of Gravy Master if using. This final step brings a lovely silky texture and luxurious flavor that turns the stew from great to truly unforgettable.
How to Serve Slow Cooker Beef Stew Recipe
Garnishes
A sprinkle of freshly chopped parsley or thyme leaves brightens this hearty stew beautifully, adding fresh herbal aroma and vibrant color that elevates the dining experience.
Side Dishes
This Slow Cooker Beef Stew Recipe pairs wonderfully with crusty bread or buttery mashed potatoes to soak up every bit of the luscious sauce. A simple green salad or roasted vegetables on the side also add a lovely contrast in texture and freshness.
Creative Ways to Present
For a rustic vibe, serve the stew in individual bread bowls or cast iron mini skillets. Alternatively, presenting it over creamy polenta or buttered egg noodles offers an elegant twist that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Place the leftover stew in an airtight container and refrigerate for up to 3 days. The flavors often deepen overnight, making reheated portions even more delicious.
Freezing
This stew freezes beautifully! Portion into freezer-safe containers and freeze for up to 3 months. Just be sure to leave some space for expansion and avoid thickening the stew before freezing for best results.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. Add a splash of broth or water if the stew has thickened too much during storage. The slow reheating keeps the beef tender and flavors vibrant.
FAQs
Can I use a different cut of beef for this Slow Cooker Beef Stew Recipe?
Absolutely! While stew meat or chuck roast cut into cubes works best for tenderness and flavor, you can use other slow-cooking cuts like brisket or round. Just be mindful of cooking times, as some cuts may require longer to break down.
Is it necessary to brown the meat before slow cooking?
Browning the meat is highly recommended because it develops richer flavor and a better texture, but if you’re short on time, you can skip this step. Just know the stew may lack some depth that browning provides.
Can I make this stew in an Instant Pot instead of a slow cooker?
Yes, you can adapt this recipe for an Instant Pot by using the sauté function for browning and then cooking under high pressure for about 35-45 minutes. Just add the vegetables and peas accordingly, and finish with a cornstarch slurry to thicken.
How can I thicken the stew without cornstarch?
If you prefer not to use cornstarch, you can thicken the stew by making a beurre manié (equal parts flour and butter kneaded together) and stirring it in toward the end of cooking. Alternatively, mashing a few potatoes in the stew will help thicken naturally.
What wine is best to use for this recipe?
For this recipe, a dry red wine like Cabernet Sauvignon or Merlot is ideal because it adds rich flavor and acidity that complements the beef. Avoid overly sweet wines, as they can alter the stew’s balance.
Final Thoughts
This Slow Cooker Beef Stew Recipe is truly one of those joy-filled meals that warms your heart and satisfies your appetite all at once. Whether you’re a slow cooker veteran or a newbie, this recipe offers incredible depth of flavor with minimal fuss. I invite you to try it out, gather your loved ones, and savor every comforting spoonful together.
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Slow Cooker Beef Stew Recipe
- Total Time: 7 hours 50 minutes
- Yield: 6 servings 1x
Description
This Slow Cooker Beef Stew is a hearty and comforting meal perfect for any occasion. Tender beef cubes are browned and then slow-cooked with vegetables, red wine, and aromatic herbs, resulting in a rich, flavorful stew. Finished with a smooth, buttery gravy thickened with a cornstarch slurry, this dish serves 6 and can be easily prepared in a slow cooker, allowing flavors to meld beautifully over several hours.
Ingredients
Beef and Seasonings
- 2 ½ pounds stew meat, cut into 1-inch cubes, trimmed of large fat pieces
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- ¼ cup all-purpose flour
- 3–6 tablespoons olive oil
Vegetables and Aromatics
- 2 cups diced yellow onions
- 4 cloves garlic, minced
- 5 medium carrots, cut into 1-inch chunks
- 1 pound baby Yukon Gold potatoes, halved or quartered
- 1 cup frozen peas
Liquids and Flavor Enhancers
- 1 cup red wine (Cabernet Sauvignon or Merlot)
- 4 cups beef broth
- 2 beef bouillon cubes
- 2 tablespoons Worcestershire sauce
- 3 tablespoons tomato paste
Herbs and Miscellaneous
- 2 bay leaves
- 1 sprig rosemary
- 3 tablespoons cold butter for finishing, plus 2 tablespoons for cooking
- 2–3 drops Gravy Master (optional)
Thickening Agent
- Cornstarch slurry: 3 tablespoons cornstarch mixed with ¼ cup cold water
Instructions
- Prepare the Meat: Cut the beef stew meat into 1-inch cubes, removing any large pieces of fat to ensure leaner bites.
- Season and Flour: Season the beef cubes with black pepper, garlic salt, and celery salt. Toss the meat to coat evenly. Sprinkle the flour over the meat and toss again, coating the pieces thoroughly to help with browning and thickening later.
- Brown the Meat: Heat olive oil in a skillet and brown the beef in batches to avoid overcrowding. Once browned, transfer the meat to the slow cooker.
- Sauté Onions and Garlic: In the same skillet, cook the diced onions and minced garlic until softened. Deglaze the skillet with the red wine, scraping up any browned bits for added flavor, then transfer the mixture into the slow cooker.
- Add Remaining Ingredients: To the slow cooker, add the carrots, baby Yukon Gold potatoes, beef broth, beef bouillon cubes, Worcestershire sauce, tomato paste, bay leaves, and rosemary. Add 2 tablespoons of cold butter but reserve 3 tablespoons for later. Do not add the peas or cornstarch slurry yet.
- Slow Cook the Stew: Cook on low for 7 ½ to 8 hours or on high for 3 ½ to 4 hours until the meat is tender and the vegetables are cooked through.
- Add Peas: During the last 15 minutes of cooking, add the frozen peas to the stew to gently cook them without over-softening.
- Thicken the Stew: If you prefer a thicker gravy, stir the cornstarch slurry into the stew during the last 10 minutes of cooking, allowing it to thicken the liquid.
- Finish the Stew: Remove bay leaves and rosemary sprig. Stir in the remaining 3 tablespoons of cold butter and 2-3 drops of Gravy Master, if using, for added richness and a glossy finish.
Notes
- For best results, brown the meat in batches to develop deep flavor and prevent steaming.
- Using red wine enhances the stew’s rich flavor, but you can substitute with additional beef broth if preferred.
- Adjust seasoning at the end of cooking as needed, especially if you opt to add the gravy master.
- Peas are added at the end to maintain their vibrant color and texture.
- If you want a thicker stew, ensure that the slurry is fully incorporated and cooked through before serving.
- Prep Time: 20 minutes
- Cook Time: 7 hours 30 minutes
- Category: Main Course, Stew
- Method: Slow Cooking
- Cuisine: American, Comfort Food
