Name: Slow Cooker Beef Stew
Prep time: 20 min
Cook time: PT-487483H35M35S
Total time: 8 h 20 min
Cuisine: American
Ingredients: 2½ lbs stew meat (beef chuck), cut into 1-inch cubes; ½ tsp black pepper; ½ tsp garlic salt; ½ tsp celery salt; ¼ cup all-purpose flour; 3–6 Tbsp olive oil; 3 Tbsp cold butter (divided); 2 cups diced yellow onion; 4 garlic cloves, minced; 1 cup beef broth; 4 cups beef broth; 2 beef bouillon cubes or 2 tsp beef base; 2 Tbsp Worcestershire sauce; 3 Tbsp tomato paste; 5 medium carrots, cut into chunks; 1 lb baby Yukon Gold potatoes, halved or quartered; 2 bay leaves; 1 sprig rosemary; 1 cup frozen peas; Optional: ¼ cup cold water + 3 Tbsp cornstarch for slurry; Optional: A few drops of gravy browning agent for color

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I’ve created a comforting, hearty Slow Cooker Beef Stew that’s rich, savory, and full of deep, developed flavor. Tender chunks of beef, buttery potatoes, sweet carrots, peas, and a velvety broth come together in this slow-cooked dish that’s perfect for cozy nights or Sunday dinners.

Why I’ll Love This Recipe

I love how easy it is to prepare everything in the morning and come home to a warm, filling meal that tastes like I’ve been cooking all day. Searing the beef adds a caramelized flavor, while red wine, garlic, onions, and herbs infuse the broth with richness. It’s a one-pot meal that feels like a hug in a bowl, and it freezes beautifully too.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2½ lbs stew meat (beef chuck is ideal)
½ tsp each: black pepper, garlic salt, celery salt
¼ cup all-purpose flour
3–6 Tbsp olive oil
3 Tbsp cold butter (divided use)
2 cups diced yellow onion
4 garlic cloves, minced
1 cup red wine (Cabernet Sauvignon or Merlot, or use beef broth + red wine vinegar as a substitute)
4 cups beef broth
2 beef bouillon cubes or 2 tsp beef base
2 Tbsp Worcestershire sauce
3 Tbsp tomato paste
5 medium carrots, cut into chunks
1 lb baby Yukon Gold potatoes, halved or quartered
2 bay leaves
1 sprig rosemary
1 cup frozen peas
Optional slurry: ¼ cup cold water + 3 Tbsp cornstarch
Optional: a few drops of gravy browning agent for color

directions

I start by cutting the beef into 1-inch cubes and tossing it with pepper, garlic salt, celery salt, and flour. Then I sear the meat in batches in hot oil, just until browned on the outside, and transfer it to the slow cooker.

In the same pan, I melt a tablespoon of butter and sauté the onions until soft, then add garlic for about a minute. I deglaze the pan with a splash of wine, scraping up the flavorful bits, and pour everything into the slow cooker.

Next, I add the carrots, potatoes, beef broth, bouillon, Worcestershire, tomato paste, bay leaves, rosemary, and the rest of the wine. I cover and cook on low for about 7½ to 8 hours or on high for 3½ to 4 hours, until the beef is fork-tender and the vegetables are soft.

With about 15 minutes left, I stir in the peas. If the broth needs thickening, I whisk in the cornstarch slurry. Finally, I swirl in the remaining cold butter to finish the stew with a rich, glossy texture. A couple drops of browning agent give it a deeper color, but that’s optional.

Servings and timing

This recipe serves 6 people.
Prep time: 20 minutes
Cook time: 3½ to 4 hours on high or 7½ to 8 hours on low
Total time: up to 8 hours and 20 minutes

Variations

Sometimes I add celery, parsnips, or sweet potatoes for more variety. When I’m out of red wine, I use extra beef broth with a splash of vinegar to keep that touch of acidity. If I want to change things up, I swap the beef for lamb or make it Irish-style by adjusting the broth and herbs.

storage/reheating

I store leftovers in airtight containers in the fridge for up to 3 days. For longer storage, I freeze it for up to 3 months. When I reheat, I use the stovetop over medium-low heat or the microwave, stirring occasionally. If frozen, I let it thaw in the fridge overnight first. If the broth has thickened too much, I just add a splash of broth or water to loosen it up.

FAQs

How can I make this stew gluten-free?

I use a gluten-free flour blend to coat the beef and make sure my broth and Worcestershire sauce are certified gluten-free.

Do I have to sear the beef?

No, but I highly recommend it. Searing locks in flavor and adds a deeper richness to the stew. When I’m in a rush, I sometimes skip this step—but the flavor is noticeably better with it.

Can I cook this overnight?

Yes, I’ve cooked it overnight on low and woken up to amazing aromas. I just make sure it’s set to “keep warm” after 8 hours so it doesn’t overcook.

What can I use instead of wine?

If I’m out of wine or prefer not to use it, I substitute with beef broth and a splash of red wine vinegar or balsamic vinegar to mimic the acidity.

Can I use other vegetables?

Definitely. I sometimes throw in green beans, mushrooms, or turnips depending on what I have on hand. It’s a great recipe to customize.

Conclusion

This Slow Cooker Beef Stew is my go-to when I want a cozy, filling meal with minimal effort. It’s perfect for meal prepping or feeding a crowd, and the rich, savory flavor only gets better the next day. Whether I’m cooking for the family or freezing leftovers for later, it’s always satisfying and full of comfort.