If you are craving a heartwarming, rich, and comforting meal that practically cooks itself, then this Slow Cooker Beef Stew Recipe is about to become your new go-to favorite. Imagine tender chunks of chuck roast mingling with perfectly cooked carrots and potatoes, all enveloped in a luscious, savory sauce made with beef broth, red wine, and aromatic herbs. It’s a dish that fills your home with an incredible aroma and invites you to slow down and savor every bite. There’s something truly magical about a stew that simmers gently for hours, transforming humble ingredients into pure comfort in a bowl.
Ingredients You’ll Need
The beauty of this Slow Cooker Beef Stew Recipe lies in its straightforward ingredient list. Each component plays an essential role in building amazing layers of flavor, texture, and color that make this stew unforgettable. From hearty beef to fragrant garlic and earthy thyme, these simple ingredients come together to create pure magic.
- 3 pounds chuck roast (cut into 1-inch pieces): This cut is perfect for slow cooking because it becomes tender and flavorful over time.
- 1 Tablespoon olive oil: Used for browning the beef, which adds rich depth to the stew’s flavor.
- 1 yellow onion (cut into small chunks): Adds sweetness and a savory base to the broth.
- 4 large carrots (cut into 1-inch chunks): Brings a slight sweetness and vibrant color to the stew.
- 1 pound Yukon potatoes (cut into 1/2-inch cubes): Offers heartiness and absorbs the delicious stew flavors.
- 1 1/2 cups beef broth: The liquid foundation providing rich, meaty depth to the stew.
- 1 cup dry red wine (or substitute with beef broth): Adds complexity and a subtle tang that brightens the dish.
- 1/4 cup tomato paste: Gives a lovely umami boost and slight acidity to balance the stew.
- 1 teaspoon salt: Essential to bring out all the rich flavors.
- 1 teaspoon dried thyme: Infuses a fragrant herbal note that complements the beef perfectly.
- 5 cloves garlic (minced): Adds warmth and depth, making every bite savory and satisfying.
- 1 Tablespoon Worcestershire sauce: Brings a layered, tangy savoriness to enrich the stew.
- 1/4 cup flour: Used at the end to thicken the stew into a luscious, hearty consistency.
How to Make Slow Cooker Beef Stew Recipe
Step 1: Brown the Beef
Begin by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chuck roast pieces generously with salt and pepper, then brown them in batches. This step is crucial—it locks in the juices and creates those wonderful caramelized bits on the meat, which give the stew its deep, savory flavor foundation.
Step 2: Transfer Beef to Slow Cooker
Once browned, transfer the beef pieces directly to your slow cooker. This layering ensures the meat stays tender and juicy as it slowly cooks with all the other ingredients.
Step 3: Sauté the Onions
In the same skillet, add the chopped onions and cook them for about 3-4 minutes. Stir and continue cooking another 3 minutes until they become soft and translucent. This adds sweetness and a lovely base note to your stew. Once ready, transfer the sautéed onions to the slow cooker with the beef.
Step 4: Add the Rest of the Ingredients
Next, toss in the carrots, potatoes, beef broth, tomato paste, dry red wine (or extra beef broth), dried thyme, minced garlic, Worcestershire sauce, and an additional pinch of salt. These ingredients will simmer together, building depth, complexity, and that signature slow-cooked richness.
Step 5: Slow Cook on Low
Give everything a good stir to combine all the flavors. Cover your slow cooker and set it to cook on low for about 7 hours. This long, gentle cooking time lets the beef become irresistibly tender, while the vegetables soak up all that wonderful broth.
Step 6: Thicken the Stew
About 20 minutes before serving, whisk together the flour with 1/2 cup of the stew broth in a small bowl until smooth. Stir this mixture back into the slow cooker, cover, and switch to high heat. This will thicken the stew, giving it a rich, velvety texture that clings to every bite.
How to Serve Slow Cooker Beef Stew Recipe
Garnishes
To elevate your Slow Cooker Beef Stew Recipe, sprinkle some freshly chopped parsley or thyme right before serving. A dollop of creamy sour cream or a scattering of grated Parmesan can also add an unexpected twist that brightens and compliments the stew’s deep flavors beautifully.
Side Dishes
This stew is perfectly hearty on its own, but you can round out the meal with warm crusty bread for dipping or a simple green salad to add freshness. Creamy mashed potatoes or buttery egg noodles also make incredible companions, soaking up all that delicious gravy.
Creative Ways to Present
For a fun twist, serve the stew in rustic bread bowls or over a bed of fluffy mashed cauliflower for a lower-carb option. You can also spoon it into individual ramekins and top with a sprinkle of sharp cheddar and melted under the broiler for a comforting, casserole-style dish.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover stew in an airtight container and refrigerate for up to 3 days. The flavors actually deepen after a day, making your next meal even better!
Freezing
This Slow Cooker Beef Stew Recipe freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. Just thaw overnight in the fridge before reheating to enjoy that same hearty taste anytime you want.
Reheating
Reheat your stew gently on the stove over medium low heat, stirring occasionally. You can also microwave individual servings, just be sure to cover and stir halfway through to warm evenly. If the stew has thickened too much, add a splash of beef broth or water to loosen it up.
FAQs
Can I use other cuts of beef for this Slow Cooker Beef Stew Recipe?
Absolutely! While chuck roast is ideal for its tenderness and flavor, you can also use brisket or stew meat. Just ensure the pieces are about 1-inch chunks for even cooking.
Is it necessary to brown the beef before slow cooking?
While not required, browning the beef adds an incredible depth of flavor and helps seal in juices. It makes a noticeable difference in the final stew, so it’s worth the extra step.
Can I make this stew without red wine?
Yes, you can substitute the dry red wine with an equal amount of beef broth. The wine adds complexity, but the stew will still be rich and delicious without it.
How thick should the stew be at the end?
The stew should be thick enough to coat the back of a spoon without being gluey. Adding the flour slurry near the end and cooking another 20 minutes achieves that perfect, hearty consistency.
Can I add other vegetables to this stew?
Definitely! Feel free to add mushrooms, parsnips, or peas in the last hour of cooking. Just keep in mind some veggies cook faster, so they should be added towards the end to avoid overcooking.
Final Thoughts
This Slow Cooker Beef Stew Recipe is one of those treasured dishes that bring warmth and comfort to any table, any day. From its tender beef to the flavorful broth and hearty vegetables, every spoonful tastes like a hug from the inside. Give it a try—you might just find yourself making this soul-satisfying stew again and again.
Print
Slow Cooker Beef Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 7 hours 20 minutes
- Total Time: 7 hours 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This hearty Slow Cooker Beef Stew features tender chunks of chuck roast, savory vegetables, and a rich, flavorful broth slow-cooked to perfection. Enhanced with red wine, tomato paste, and herbs, this comforting stew is ideal for a nourishing family meal.
Ingredients
Meat and Oil
- 3 pounds chuck roast, cut into 1-inch pieces
- 1 Tablespoon olive oil
Vegetables
- 1 yellow onion, cut into small chunks
- 4 large carrots, cut into 1-inch chunks
- 1 pound Yukon potatoes, cut into 1/2-inch cubes
- 5 cloves garlic, minced
Liquids and Sauces
- 1 1/2 cups beef broth
- 1 cup dry red wine (or substitute beef broth)
- 1/4 cup tomato paste
- 1 Tablespoon Worcestershire sauce
Seasonings and Thickener
- 1 teaspoon salt
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 1/4 cup flour
Instructions
- Brown the beef: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the beef pieces with salt and pepper. Brown the beef in batches, searing each side well to develop a rich crust. This step locks in flavor and improves the stew’s depth.
- Transfer beef to slow cooker: Once browned, transfer all beef pieces from the skillet directly into the slow cooker bowl, leaving behind any excess oil.
- Sauté onions: Add the chopped yellow onions to the same skillet. Cook over medium heat for 3-4 minutes, stirring occasionally, then continue cooking for an additional 3 minutes until softened and translucent. Transfer cooked onions to the slow cooker.
- Add vegetables and liquids: Into the slow cooker, add the chopped carrots, Yukon potatoes, beef broth, tomato paste, red wine (or beef broth), dried thyme, minced garlic, Worcestershire sauce, and 1 teaspoon salt. Stir everything well to combine all ingredients evenly.
- Slow cook: Cover the slow cooker and set to low heat. Cook the stew for 7 hours, allowing the beef to become tender and flavors to meld beautifully.
- Thicken the stew: In a small bowl, whisk together the flour with 1/2 cup of the hot stew broth until smooth. Pour this mixture back into the slow cooker. Stir to incorporate, then cover and cook on high for an additional 20 minutes to thicken the stew to the desired consistency.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry.
- If you prefer a non-alcoholic stew, use an equal amount of beef broth instead of red wine.
- Make sure to brown the beef in batches to avoid overcrowding the pan and ensure proper searing.
- Leftovers taste even better the next day as flavors continue to meld.
- Serve with crusty bread or over creamy mashed potatoes for a complete meal.
