Steam curling from the crockpot. That rich, beefy aroma filling every corner of the kitchen. My slow cooker beef stew transforms ordinary weeknights into something magical. It’s comfort food that practically makes itself.
This hearty stew combines tender chunks of beef with carrots, potatoes, and onions in a savory broth that gets richer as it bubbles away. Just brown the meat, toss everything in your crockpot, and let time work its magic. Like Mom’s Sunday dinner, but so much easier. Full details in the blog!
Julia always said the best meals happen when you’re not watching. I’ve tweaked her handwritten recipe over the years, testing different herb combinations until I found the perfect balance. The secret ingredient will surprise you!
PrintSlow Cooker Beef Stew Easy and Irresistibly Delicious
Slow Cooker Beef Stew is a comforting classic loaded with tender beef and hearty vegetables. This slow cooker beef stew recipe is easy to prepare and perfect for chilly days. Enjoy creamy beef mushroom slow cooker stew flavors with every bite.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: Serves 6
- Category: Main Course Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Standard
Ingredients
- 2 ½ pounds stew meat see notes
- ½ teaspoon EACH black pepper garlic salt celery salt
- ¼ cup flour
- 3–6 tablespoons olive oil
- 3 tablespoons cold butter divided
- 2 cups yellow onions diced
- 4 cloves garlic minced
- 1 cup cabernet sauvignon or merlot. See notes.
- 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
- 2–3 drops Gravy Master *Optional*- Adds a richer darker color
Instructions
- Cut the meat into 1 inch cubes removing any large fat pieces but keeping marbled fat. Season the beef with black pepper garlic salt and celery salt then coat with flour.
- Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Brown the beef in batches for about 45 seconds per side and add more oil if necessary. Transfer browned meat to the slow cooker.
- Reduce heat to medium and melt 1 tablespoon butter. Cook diced onions for 5 minutes then add minced garlic and cook for 1 minute. Pour in a splash of wine and scrape the skillet to release browned bits. Transfer onions garlic and wine to the slow cooker.
- Add the remaining ingredients except peas corn starch mixture and 2 tablespoons cold butter to the slow cooker.
- Cook on low for 7 ½ to 8 hours or on high for 3 ½ to 4 hours until vegetables are tender and potatoes fork soft.
- During the last 15 minutes stir in the frozen peas. Remove bay leaves and rosemary.
- To thicken the stew combine cold water with cornstarch and stir it gradually into the stew allowing it to thicken.
- Turn off the heat and swirl in 2 tablespoons of cold butter for a smooth finish. Optionally add 3 drops of Gravy Master for a deeper color.
Notes
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months
- Best cuts of Beef for Stew include Chuck roasts Rump roasts and Bottom rounds
- You can sear a whole roast then cut it into cubes for less moisture loss
- Red Wine can be substituted with beef broth or red grape juice plus 2 tablespoons red wine vinegar
- Use extra stout Guinness instead of wine for an Irish twist
- Stove Top Method: After searing meat reduce ½ cup wine by half then simmer beef with broth and vegetables covered for 1-2 hours until tender
- Add peas last 10-15 minutes and thicken or add butter as desired
- Optional ingredients include celery green beans parsnips and sweet potatoes
Nutrition
- Serving Size: 1 bowl
- Calories: 507kcal
Why This Slow Cooker Beef Stew Will Become Your Go-To
There’s something deeply satisfying about a recipe that works with your schedule, not against it. This slow cooker beef stew is that rare gemminimal morning prep, maximum evening payoff. The beef becomes fork-tender, the vegetables hold their shape, and that broth? Pure liquid gold.
What makes this version special is the wine reduction and that final swirl of cold buttera technique Julia learned from her French neighbor decades ago. It transforms good stew into restaurant-worthy comfort food. Plus, it’s naturally gluten-free if you swap the flour for cornstarch during browning.
- Hands-off cooking: Just 20 minutes of prep, then your slow cooker does the work
- Flexible timing: Works on low for 7-8 hours or high for 3-4 hours
- Freezer-friendly: Make double and freeze half for busy weeks
Breaking Down the Key Ingredients
The magic starts with choosing the right cut of beef. Chuck roast is my go-toit has just enough marbling to stay juicy during the long, slow cook. The stew meat from your butcher works beautifully too; just make sure those cubes are about an inch thick.
That splash of cabernet sauvignon isn’t just fancyit’s functional. The acidity helps break down the meat fibers while adding depth that regular broth simply can’t match. Don’t worry about using expensive wine; a decent bottle you’d drink works perfectly.
| Ingredient | Why It Matters | Easy Swap |
|---|---|---|
| Chuck Roast/Stew Meat | Marbling keeps meat tender during long cooking | Bottom round or rump roast |
| Red Wine | Tenderizes meat, adds rich flavor depth | Extra beef broth + 2 tbsp red wine vinegar |
| Baby Yukon Potatoes | Hold shape better than russets | Regular potatoes, cut larger |
| Tomato Paste | Adds umami richness to broth | 2 tbsp ketchup (in a pinch) |
How the Magic Happens Step-by-Step
The secret to exceptional stew lies in building layers of flavor. First, we create a golden crust on the beefthis isn’t just for looks. Those caramelized bits add serious depth to every spoonful. Don’t skip this step, even when you’re tempted to dump everything in the pot.
After browning, sautéing the onions and garlic in the same pan captures all those beautiful fond bits. That splash of wine? It deglazes the pan and carries every bit of flavor into your slow cooker. It’s like collecting flavor dividends.
- Brown in batches: Overcrowding steams the meat instead of searing
- Deglaze the pan: Those brown bits are pure flavor gold
- Add peas last: They stay bright green and perfectly tender
Perfect Timing Guide
| Cooking Method | Time | Best For |
|---|---|---|
| Slow Cooker – Low | 7.5-8 hours | Start before work, ready for dinner |
| Slow Cooker – High | 3.5-4 hours | Weekend cooking, quicker option |
| Stovetop | 1-2 hours | When you want it today |
Troubleshooting Your Stew
Sometimes stew has a mind of its own. If your vegetables are mushy, you’ve likely cooked it too long on high heat. Next time, stick to low and slowthose extra hours on low beat rushing on high every time.
Thin broth driving you crazy? The cornstarch slurry works like magic, but make sure that water is cold. Hot water creates lumps that no amount of whisking can fix. Stir it in gradually and let it work for about 10 minutes.
- Meat too tough: Keep cookingit needs more time to break down
- Too salty: Add a quartered potato for the last hour to absorb excess salt
- Lacks depth: A splash more Worcestershire or an extra bouillon cube works wonders
Making It Your Own
Julia’s original recipe was just beef, potatoes, and whatever vegetables survived our California garden. Over the years, I’ve discovered this base recipe is incredibly forgiving. Swap the carrots for parsnips, add some mushrooms, or toss in a handful of green beansit all works.
For a heartier version, I sometimes add a cup of pearl barley during the last two hours. It makes the stew incredibly filling and adds wonderful texture. My daughters love when I sneak in extra vegetables this waythey never complain when it tastes this good.
Serving and Storage
This stew is perfection ladled over buttery mashed potatoes or alongside crusty bread for sopping up that gorgeous broth. I love serving it family-style in a big ceramic bowlit feels like Sunday dinner even on a Tuesday.
The best part? It tastes even better tomorrow. The flavors meld and deepen overnight, making leftover stew a gift to your future self. Just reheat gently and add a splash of broth if needed.
| Storage Method | Duration | Reheating Tips |
|---|---|---|
| Refrigerator | 3 days | Gentle reheat, add broth if thick |
| Freezer | 3 months | Thaw overnight, reheat slowly |
| Meal Prep | Portion into containers | Microwave with splash of water |
Expert Says
SLOW COOKER BEEF STEW is an excellent example of how low and slow cooking enhances flavor and tenderness. The prolonged heat breaks down collagen in tougher cuts of beef, making them melt-in-your-mouth tender. Plus, it allows the spices and herbs to fully infuse the dish, creating a rich, harmonious taste.
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The Journey to My Perfect Slow Cooker Beef Stew
Perfecting this slow cooker beef stew took me countless weekends of experimenting and tasting. I remember adding too much salt one time and trying to mask it with extra herbsa hilarious disaster! But each attempt brought me closer to the comforting, rich flavors that remind me of family dinners around the table.
FAQs ( Slow Cooker Beef Stew )
What cut of beef is best for stew?
For this recipe, chuck roast is an excellent choice as it becomes tender and flavorful when slow-cooked. You can also use brisket or round if you prefer. Make sure to trim excess fat for a healthier dish.
How long to cook beef stew in a slow cooker?
This meal typically needs 7-8 hours on low or 4-5 hours on high. Cooking it slowly allows the flavors to deepen and the meat to become perfectly tender. Stir occasionally if possible for even cooking.
Can I make beef stew ahead of time?
Yes! This dish can be made ahead and stored in the refrigerator for up to 3 days. You can also freeze portions for up to 3 months. Just reheat on the stove or in the microwave when you’re ready to enjoy it.
What vegetables can I use in beef stew?
Common choices include carrots, potatoes, onions, and celery. For a twist, try adding parsnips or sweet potatoes. Ensure your vegetables are cut evenly to cook uniformly in the slow cooker.
Is beef stew gluten-free?
This recipe can easily be made gluten-free by using gluten-free broth and ensuring any thickeners or sauces used are also gluten-free. Always check labels to ensure all ingredients meet your dietary needs.
After just 20 minutes of morning prep, your slow cooker beef stew transforms into pure magic. You’ll love how the beef becomes fork-tender and those vegetables hold their perfect shape while that gorgeous broth develops layers of rich, wine-kissed flavor. It’s comfort food that practically makes itself while you go about your day.
Here’s a trick from Julia’s kitchenadd those frozen peas in the final 30 minutes to keep them bright and sweet. For extra richness, try swapping half the broth for mushroom stock, or toss in some pearl barley during the last two hours for heartier texture. Leftovers keep beautifully for three days and taste even better the next day.
I’d love to see how this stew lands in your kitchen! Share a photo when you make itthere’s something so satisfying about that first steamy ladleful. Did you grow up with a family stew recipe that filled the house with warmth? Save this one for your next cozy Sunday, and maybe start your own delicious tradition.
