There’s nothing quite like a warm, comforting bowl of beef stew during the chilly months. This slow cooker beef stew is packed with tender, juicy chunks of beef, golden potatoes, carrots, peas, and a rich, flavorful broth. Perfect for fall and winter evenings, this stew is the ultimate comfort food. Serve it alongside warm biscuits, cornbread, or even over creamy mashed potatoes for a meal that feels like home.
If you enjoy hearty slow-cooked dishes, be sure to try other favorites like slow cooker roast or pork stew for a complete cozy dinner repertoire.
Why This Slow Cooker Beef Stew Works So Well
This version of beef stew has been perfected over time to balance flavors and textures. Each ingredient complements the others without overpowering the dish, creating a rich and satisfying meal every time.
From tender beef to perfectly cooked vegetables, this stew captures the essence of traditional comfort food while keeping preparation simple.
What You’ll Need to Know
Before diving in, it’s helpful to understand a few key components of the recipe:
- Beef Cuts: Choose cuts with good marbling and connective tissue for tenderness. Chuck roast, rump roast, and bottom round are excellent choices.
- Potatoes: Yukon Gold or red potatoes work best because they hold their shape during long cooking times, unlike starchy varieties like russets.
- Searing Meat: Browning the beef before slow cooking enhances flavor and adds a beautiful depth to the stew. A quick 45-second sear per side is enough; you don’t want to cook it through.
- Wine and Broth: Adding red wine elevates the flavor, but you can substitute with beef broth or grape juice combined with a splash of red wine vinegar if desired.
How to Make Slow Cooker Beef Stew
The steps for this stew are simple but deliver a rich, layered flavor:
- Prep the Meat: Cut beef into 1-inch cubes and discard any large fat pieces. Light marbling is fine, as it adds flavor. Season the meat with black pepper, garlic salt, and celery salt, then toss with flour to coat.
- Sear the Beef: Heat oil in a skillet over medium-high heat. Sear beef in batches for about 45 seconds per side. The goal is a golden crust, not fully cooked meat. Transfer seared beef to the slow cooker.
- Sauté Aromatics: Reduce skillet heat to medium. Melt butter, then cook diced onions for 5 minutes until soft. Add garlic for 1 minute until fragrant. Pour in a splash of wine and scrape up any browned bits from the pan for extra flavor. Transfer this mixture to the slow cooker.
- Add Vegetables and Broth: Place the carrots, potatoes, tomato paste, Worcestershire sauce, beef broth, bouillon cubes, bay leaves, and rosemary into the slow cooker. Stir gently to combine, leaving peas and cornstarch mixture for later.
- Cook Low and Slow: Cover and cook on low for 7.5–8 hours, or on high for 3.5–4 hours, until vegetables are tender and beef is perfectly cooked.
- Finish the Stew: Add peas during the last 15 minutes. To thicken, mix cold water and cornstarch and stir slowly into the stew. Remove bay leaves and rosemary. For a velvety finish, swirl in cold butter just before serving.
Tips for the Best Slow Cooker Beef Stew
- Minimal Handling: Avoid excessive stirring to keep the beef tender.
- Optional Ingredients: Celery, green beans, parsnips, or sweet potatoes can be added for extra flavor and texture.
- Red Wine Alternatives: Use beef broth or grape juice with a touch of vinegar. For a richer, Irish-inspired stew, a dark stout like Guinness works beautifully.
- Monter au Beurre: Swirling in cold butter at the end creates a smooth, restaurant-quality finish.
Storage and Serving
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze for up to 3 months; thaw and reheat gently.
- Serving Suggestions: Cornbread, buttermilk biscuits, mashed potatoes, or even cheddar biscuits complement the stew beautifully.
This slow cooker beef stew is more than a meal—it’s a cozy, comforting experience perfect for family dinners or a relaxing night at home. In Part 2, I will include the complete recipe card with ingredients, step-by-step instructions, nutritional information, and notes for substitutions and variations.
Print
Hearty Slow Cooker Beef Stew for Cozy Nights
- Total Time: 4 hr 20 min
Ingredients
2 ½ pounds stew beef (chuck, rump, or bottom round), cut into 1-inch cubes
½ teaspoon black pepper
½ teaspoon garlic salt
½ teaspoon celery salt
¼ cup flour
3–6 tablespoons olive oil
3 tablespoons cold butter, divided
2 cups diced yellow onions
4 cloves garlic, minced
1 cup red wine (Cabernet Sauvignon or Merlot) – see notes for substitutes
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
¼ cup cold water + 3 tablespoons corn starch (optional, for thickening)
2–3 drops Gravy Master (optional, for darker color)
Instructions
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Prepare the Beef: Trim any large fat pieces. Toss beef cubes with black pepper, garlic salt, celery salt, and flour until evenly coated.
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Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Sear beef in batches, 45 seconds per side, until lightly browned. Transfer to slow cooker.
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Cook Aromatics: Reduce heat to medium. Melt 1 tablespoon of butter, sauté onions for 5 minutes until softened. Add garlic for 1 minute. Deglaze pan with a splash of wine, scraping up browned bits, then transfer mixture to slow cooker.
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Add Remaining Ingredients: Stir in carrots, potatoes, tomato paste, Worcestershire sauce, beef broth, bouillon cubes, bay leaves, and rosemary. Cover and cook on low for 7.5–8 hours, or high for 3.5–4 hours.
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Finish with Peas and Thickener: Add peas during the last 15 minutes. For thicker stew, combine cold water and cornstarch, stir in slowly. Remove bay leaves and rosemary.
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Optional Butter Finish: Swirl in remaining cold butter for a velvety finish. Add Gravy Master if desired for a richer color.
Notes
- Beef Cuts: Chuck roast is ideal for tenderness and flavor; rump roast and bottom round are also good.
- Wine Substitute: Replace wine with beef broth or red grape juice and 2 tablespoons red wine vinegar. For an Irish twist, use 1 cup of stout beer.
- Optional Veggies: Celery, parsnips, green beans, or sweet potatoes can be added for variety.
- Monter au Beurre: Stirring in cold butter at the end creates a smooth, rich texture.
- Prep Time: 20 min
- Cook Time: 4 hr
