Okay, friends, gather ‘round because I’m about to share a recipe that’s been a total game-changer in my kitchen. We’re talking about my Slow Cooker beef stew. Seriously, this isn’t just *any* beef stew; this is the kind that warms you from the inside out, fills your house with the most incredible aroma, and has everyone begging for seconds. I swear, it rivals my grandma’s legendary pot roast… and that’s saying something! If you’re looking for a comforting, hearty, and incredibly easy meal, this slow cooker beef stew recipe is about to become your new best friend. It’s my secret weapon on busy weeknights!
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What is slow cooker beef stew?
Think of Slow Cooker beef stew as a warm hug in a bowl. It’s essentially a hearty, flavorful stew made with tender chunks of beef, lots of delicious vegetables, and a rich, savory broth. The beauty of it is that the slow cooker does all the work! You simply toss everything in, set it, and forget it. Imagine coming home after a long day to the most amazing smells and a completely ready-to-eat dinner. It’s a far cry from opening a can of soup – this is real comfort food, made easy. It’s the perfect antidote to a chilly evening or a hectic week. It’s a classic for a reason, and this version just elevates it to a whole new level.
Why you’ll love this recipe?
Honestly, where do I even begin? What I love most about this Slow Cooker beef stew recipe is how it delivers incredible flavor with minimal effort. The beef becomes unbelievably tender as it simmers in the slow cooker, and the vegetables soak up all those delicious juices. The aroma fills the house and makes everyone so excited for dinner! And the best part? It’s so simple! I’ve tried so many stew recipes that require hours of prep work and constant attention, but this one is truly a dump-and-go recipe.
Another reason I adore this is the cost-efficiency. You can use a less expensive cut of beef because the Slow Cooker will transform it into something melt-in-your-mouth tender. Plus, you can throw in whatever vegetables you have on hand, making it a great way to use up leftovers. It’s a budget-friendly way to feed a crowd or have leftovers for days.
And, finally, it’s just so versatile! You can serve it over Mashed Potatoes, rice, or even just enjoy it on its own with a hunk of crusty bread. It’s perfect for a casual weeknight dinner or a cozy weekend gathering. It’s even fantastic for meal prepping, because the flavors just deepen over time. Compared to other beef stews I’ve tried, this one’s a winner because it allows for maximum flavor development with minimum hands-on time. I mean, what’s not to love?
How do I make slow cooker beef stew?
Quick Overview
Making this slow cooker beef stew is surprisingly straightforward. You’ll start by browning the beef (this is key for developing flavor!), then you’ll toss it into the slow cooker with all the vegetables, broth, and seasonings. After a few hours of simmering, you’ll have a rich, flavorful stew that’s ready to be devoured. Don’t worry if you haven’t made stew before; this recipe is so forgiving and easy to follow. And the best part is, once everything’s in the slow cooker, you can just walk away and let it do its magic!
Ingredients
For the Beef:
* 2 lbs beef chuck, cut into 1-inch cubes. I always trim off any large pieces of fat, but don’t go overboard – that fat adds flavor! * 2 tablespoons olive oil. Don’t skimp on the oil; it helps the beef brown beautifully. * 1 teaspoon salt
* 1/2 teaspoon black pepper
For the Vegetables: What
* 1 large onion, chopped. Yellow or white onion works perfectly.
* 2 carrots, peeled and chopped. I like to chop them on the thicker side so they don’t get mushy.
* 2 celery stalks, chopped. Adds a lovely savory note.
* 1 lb potatoes, peeled and cubed. I prefer Yukon gold or red potatoes for their creamy texture.
* 8 oz cremini mushrooms, sliced. Adds an earthy depth of flavor.
* 1 cup frozen peas. I add these in the last hour of cooking to keep them from getting too soft.
For the Broth & Seasonings:
* 4 cups beef broth. Low sodium is best so you can control the saltiness.
* 1 cup dry red wine (optional). This adds incredible depth of flavor! If you don’t want to use wine, you can substitute with more beef broth.
* 2 tablespoons tomato paste. Adds richness and helps thicken the stew.
* 2 cloves garlic, minced. Fresh garlic is always best!
* 1 tablespoon Worcestershire sauce. A secret weapon for adding umami flavor.
* 1 teaspoon dried thyme
* 1 teaspoon dried rosemary
* 1 bay leaf. Don’t forget to remove this before serving!
How do I follow step
Step 1: Brown the Beef
Heat the olive oil in a large skillet over medium-high heat. Season the beef cubes with salt and pepper. Working in batches, brown the beef on all sides. This is a crucial step, so don’t skip it! Browning the beef creates a delicious crust that adds tons of flavor to the stew. Don’t overcrowd the pan, or the beef will steam instead of brown.
Step 2: Add to Slow Cooker
Transfer the browned beef to the slow cooker. Add the onion, carrots, celery, potatoes, mushrooms, beef broth, red wine (if using), tomato paste, salt and pepper. Mix well. Garlic, Worcestershire sauce, thyme, rosemary, bay leaf. Stir to combine everything.
Step 3: Cook on Low
Cover the slow cooker and cook on low for 7-8 hours, or on high for 3-4 hours. How do I suck up beef with a fork? I always prefer cooking on low for a longer period because it allows the flavors to meld together.
Step 4: Add Peas
During the last hour of cooking, stir in the frozen peas. How do I cook a chicken without becoming mushy?
Step 5: Thicken (Optional)
If you want a thicker stew, you can whisk together 1 tablespoon of cornstarch with 2 tablespoons of sugar. How do you make a slurry? Stir the slurry into the stew during the last 30 minutes of cooking. How do I thicken broth?
Step 6: Serve & Enjoy!
Remove the bay leaf before serving. Taste and adjust seasonings as needed. Serve hot with your favorite side. I personally love it with a side of creamy mashed potatoes or hunks of crusty bread for soaking up the flavor. All that delicious gravy.
What should I serve it with?
What is the best slow cooker beef stew recipe? What areFor a Classic Comfort Meal:Serve over mashed potatoes. The richness of the potatoes pairs perfectly with the savory stew. Add a side of crusty bread for dipping into the gravy – you won’t regret it!What is a hearty dinner?Serve with a side of fluffy rice. What is a lighter alternative to mashed potatoes? What are some good ways to serve green salads?For a Cozy Night In:What are some good side dishes to serve with fresh parsley? What is my go-to when I’m craving something comforting and easy? What are some good side dishes to serve with red wine?For a Special Occasion: Serve it in individual bowls with a dollop of sour cream or Greek yogurt on top. This adds a tangy creaminess that takes the stew to the next level. A sprinkle of fresh herbs like chives or dill also adds a touch of elegance.
My family tradition is to always serve this stew with homemade buttermilk biscuits. There’s just something about the combination of the warm, savory stew and the fluffy, buttery biscuits that makes it feel extra special.
How do I make a slow cooker beef stew?
I’ve made this slow cooker beef stew countless times, and I have learned a few tricks along the way. How can I make it even better?Browning Beef: What are someDon’t skip this step! Browning beef is crucial for developing a rich, flavorful stew. Make sure to brown it in batches so you don’t overcrowd the pan. And don’t be afraid to let it get nice and dark – that’s where the flavor comes from!Vegetable PrepCut your vegetables into large, uniform pieces. How do I cook them evenly? I like to chop carrots and potatoes on the thicker side so they hold their shape during the long season.Liquid Ratio:Make sure you have enough liquid in the slow cooker. The beef and vegetables should be mostly submerged in the broth. If the stew is too thick after cooking, you can add a little extra broth to thin it.Ingredient Swaps:Feel free to customize this recipe to your liking! What are some good substitutes for sweet potatoes? If you don’t have red wine, you can substitute with more beef broth or a splash of balsamic vinegar. For a spicier stew, add some chopped jalapeos.Slow Cooker Settings: 1 –Cooking on low for a longer period is always better for developing maximum flavor. If you’re short on time, you can cook it on high for a shorter period of time. Just keep an eye on it to make sure the beef doesn’t dry out.What is the Bay Leaf Reminder?Don’t forget to remove the bay leaf before serving! What are some ways to add flavor to a stew, but you don’t want anyone to accidentally eat it.Tomato Paste Tip: What I’ve found that browning the tomato paste with the beef for a minute or two really intensifies the flavor. It’s a little extra step that makes a big difference.
I once forgot to brown the beef before adding it to the slow cooker, and the stew turned out pretty bland. Lesson learned! Trust me, taking the time to brown the beef is worth it.
Storing and Reheating Tips
This slow cooker beef stew is perfect for making ahead of time or enjoying as leftovers!
Room Temperature: I don’t recommend leaving the stew out at room temperature for more than 2 hours, as this can increase the risk of bacterial growth.
Refrigerator Storage: Store the cooled stew in an airtight container in the refrigerator for up to 3-4 days. The flavors will actually deepen overnight, making it even more delicious the next day!
Freezer Instructions: For longer storage, you can freeze the stew for up to 2-3 months. Allow the stew to cool completely before transferring it to freezer-safe containers or freezer bags. Make sure to leave some headspace in the containers, as the stew will expand when frozen. Thaw the stew in the refrigerator overnight before reheating.
Reheating: You can reheat the stew on the stovetop over medium heat, stirring occasionally, until heated through. Alternatively, you can microwave it in a microwave-safe bowl for a few minutes, stirring occasionally, until heated through.
Glaze Timing Advice: Since there’s no glaze in this recipe, you don’t have to worry about that! Just store and reheat as described above.
Frequently Asked Questions
Final Thoughts
So, there you have it – my ultimate slow cooker beef stew recipe! It’s hearty, comforting, and incredibly easy to make, making it the perfect meal for busy weeknights or cozy weekends. I truly believe this is one of those recipes that everyone should have in their repertoire. The flavor is just incredible, and the slow cooker does all the work! If you enjoyed this recipe, you might also like my slow cooker pot roast or my creamy tomato soup. They’re all family favorites!
I hope you give this recipe a try and let me know how it turns out! Don’t forget to leave a comment and rating below. And if you make any variations, I’d love to hear about them. Happy cooking!
5 Tips for Mouthwatering Slow Cooker Beef Stew Perfection!
Ingredients
Main Ingredients
- 3 lbs beef chuck roast cut into 1-inch cubes
- 1 tsp salt
- 1 tsp black pepper
- 4 tbsp vegetable oil divided
- 1 cup red wine
- 4 cups beef broth
- 2 tbsp tomato paste
- 6 carrots peeled and sliced
- 1 lb baby potatoes halved
- 1 cup frozen peas
- 2 tbsp cornstarch
- 0.5 cup cold water
Instructions
Preparation Steps
- Season the beef cubes with salt and pepper. Heat 2 tablespoons of vegetable oil in a skillet and brown the beef evenly.
- Transfer the beef to a slow cooker. In the same skillet, pour in red wine to deglaze, scraping up all the stuck bits.
- Add all remaining ingredients except peas, cornstarch, and water to the slow cooker. Stir to combine.
- Cover and cook on low for 8 hours or on high for 4 hours.
- To thicken the stew, whisk the cornstarch with cold water, then stir into the slow cooker 30 minutes before serving.
- Stir in the frozen peas, cover, and let cook for an additional 15 minutes.
