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Slow Cooker Beef Stew Recipe

Slow Cooker Beef Stew Recipe

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Jump to Recipe· 4.7 from 102 reviews

If you’re craving something cozy, comforting, and downright delicious, you’ve come to the right place. This Slow Cooker Beef Stew Recipe is one of those dishes that just feels like a warm hug on a chilly day. I absolutely love how tender the beef gets and how the flavors meld together after hours in the slow cooker. Stick with me, and I’ll share all my tips and tricks so you can make a stew that’ll have your whole family asking for seconds!

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Why You’ll Love This Recipe

  • Hands-Off Cooking: Just prep, set the slow cooker, and forget it while you go about your day.
  • Ultimate Tenderness: The low and slow technique makes the beef melt-in-your-mouth perfect.
  • Rich, Deep Flavor: Searing the beef and deglazing with red wine gives the stew a wonderful depth.
  • Family Favorite: This recipe has become a weekly staple in my household for a reason — it always hits the spot.
The image shows a white bowl filled with a stew made of thick chunks of brown meat, large pieces of golden yellow potatoes, bright orange carrot slices, and small pieces of light green celery, all in a rich brown sauce. The stew is topped with small bits of fresh green herbs, sprinkled evenly over the top. A silver spoon rests inside the bowl on the right side. The bowl sits on a white marbled surface that adds a clean and bright background to the dish. photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Beef Stew, easy beef stew, hearty slow cooker recipes, comforting beef stew, tender beef stew recipe this Recipe

Ingredients You’ll Need

The magic of this Slow Cooker Beef Stew Recipe lies in the simple yet hearty ingredients. They work beautifully together to create layers of flavor. When you shop, look for fresh, firm vegetables and well-marbled chuck roast for the best results.

Flat lay of a bowl of bright red cubed chuck roast, a small bowl of pale all-purpose flour, a small bowl of coarse salt crystals, a small bowl of ground black pepper, a small bowl of golden olive oil, a whole medium white onion with smooth skin, a small white bowl filled with deep ruby red dry red wine, three fresh celery stalks with crisp leaves, two peeled parsnips cut into chunks revealing creamy interiors, four peeled carrot pieces with vibrant orange color, halved new potatoes showing creamy white flesh with thin skin, three quartered garlic cloves with papery skins, two whole glossy bay leaves, a small white bowl of rich brown beef stock, a small white bowl of white cornstarch powder, a small white bowl of clear water, and a small pile of bright green chopped fresh parsley leaves, all carefully arranged in perfect symmetry on simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Slow Cooker Beef Stew, easy beef stew, hearty slow cooker recipes, comforting beef stew, tender beef stew recipe
  • Chuck roast: This cut is perfect for slow cooking because it gets so tender and flavorful.
  • All-purpose flour: Coats the beef for a nice browning and helps thicken the stew later.
  • Salt & black pepper: Essential seasonings to enhance flavor—don’t skip or skimp!
  • Olive oil: For searing the beef to lock in juices and develop that rich crust.
  • White onion: Adds sweetness and depth when gently cooked.
  • Dry red wine: Adds acidity and richness, but you can substitute if needed.
  • Celery: A classic stew vegetable that lends crunch and earthiness.
  • Parsnips: Sweet and nutty, I love how they complement the carrots.
  • Carrots: Their natural sweetness balances the savory elements.
  • New potatoes: Soak up all the delicious stew juices.
  • Garlic: Adds that subtle aromatic kick.
  • Bay leaves: For a gentle herbal note in the background.
  • Beef stock: The stew’s flavorful base—homemade or good-quality store-bought works great.
  • Cornstarch: To thicken the stew at the end without clumping.
  • Fresh parsley: A bright, fresh garnish to finish it off beautifully.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Slow Cooker Beef Stew Recipe my own depending on what I have on hand or what everyone’s craving. Don’t be shy to tweak it—you’ll find it flexible and forgiving!

  • Add Mushrooms: Toss in some sliced cremini or button mushrooms with the vegetables for an earthy twist that my family loves.
  • Make it Gluten-Free: Instead of flour, use a gluten-free flour blend or cornstarch for coating the beef and thickening the stew.
  • Change Up the Wine: If you don’t have red wine, beef broth with a splash of balsamic vinegar works great—trust me, I’ve tried both!
  • Extra Vegetables: Feel free to add turnips or sweet potatoes for extra sweetness and texture.

How to Make Slow Cooker Beef Stew Recipe

Step 1: Brown the Beef for Maximum Flavor

Start by tossing the beef chunks with flour, salt, and pepper. This simple coating helps create that beautiful crust when searing. Heat your olive oil until it’s shimmering but not smoking, then add the beef in batches—don’t overcrowd the pan or it will steam instead of brown. Let each side sear for about 3 to 4 minutes without stirring to get a rich, golden crust. This browning step is a game-changer I discovered early on—it locks in flavor and brings complexity to the stew.

Step 2: Deglaze the Pan with Onions and Red Wine

After removing the browned beef, lower the heat and toss in the chopped onions. Cook them until just softened, about 2 minutes. Then pour in the red wine and scrape up those delicious browned bits stuck on the bottom of the pan with a wooden spatula. This is where the rich flavor really starts building. If you prefer to skip wine, I’ve successfully used beef stock with a splash of red wine vinegar for that hint of tang and depth.

Step 3: Assemble and Cook in the Slow Cooker

Now, add the celery, parsnips, carrots, potatoes, garlic, bay leaves, and beef stock to your slow cooker. Then, tuck in the seared beef pieces along with the onions and red wine mixture you just made. Pop the lid on and cook on high for 5 to 6 hours, or on low for about 8 hours. The slow cooker does all the work here, making the beef incredibly tender while melding all those delicious flavors together.

Step 4: Thicken the Stew and Finish Seasoning

When your beef is fork-tender and vegetables beautifully soft, it’s time to finish. Taste the stew and adjust salt and pepper as needed. In a small bowl, whisk cornstarch with water to make a slurry, then stir into the stew. After a minute or two, you’ll notice the broth thickening to that perfect, luscious consistency I absolutely love. This step is what turned my stew from good to extraordinary!

Step 5: Serve and Garnish

Ladle the stew into bowls and sprinkle with fresh chopped parsley for a fresh burst of color and flavor. Watching the steam rise from the bowl and taking that first spoonful is always a highlight of my day—it’s that comforting.

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Pro Tips for Making Slow Cooker Beef Stew Recipe

  • Don’t Skip Searing: It might be tempting to toss everything in and go, but browning the beef first creates unforgettable flavor.
  • Layer Your Flavors: Deglazing with wine releases all those tasty browned bits that pack a punch in the stew.
  • Don’t Overcrowd the Pan: Sear beef in batches—it ensures every piece gets a perfect crust.
  • Test Meat Tenderness: Fork-tender beef means it’s done—no guesswork needed, and it guarantees that melt-in-your-mouth experience.

How to Serve Slow Cooker Beef Stew Recipe

A white bowl filled with a thick beef stew showing three main layers: at the bottom, light brown potato chunks with a soft texture; the middle layer has bright orange carrot pieces that look tender; and the top layer consists of dark brown beef chunks coated in rich brown gravy with some small green herb sprinkles scattered on top. A silver spoon holds a chunk of beef above the bowl, with visible glossy gravy. The bowl rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Beef Stew, easy beef stew, hearty slow cooker recipes, comforting beef stew, tender beef stew recipe

Garnishes

I always top my stew with a generous sprinkle of fresh parsley. It brightens the dish and adds a lovely pop of color. Sometimes, I add a dollop of sour cream or crème fraîche for richness, which my kids surprisingly adore. For a little extra flair, a cracked fresh black peppercorn finish is delicious too.

Side Dishes

This beef stew shines on its own, but I love serving it with crusty bread to soak up every last drop of sauce. Mashed potatoes or buttered egg noodles are also fantastic sides that complement the stew’s hearty vibe. For a lighter touch, a simple green salad dressed with vinaigrette balances the richness perfectly.

Creative Ways to Present

For a special occasion, try serving the stew in mini bread bowls for a charming presentation that makes the meal feel extra cozy and inviting. I’ve also served it over creamy polenta for a fancy twist that always impresses guests. Garnishing with edible flowers or microgreens adds a fun, unexpected pop of color.

Make Ahead and Storage

Storing Leftovers

After the stew cools, I transfer leftovers into airtight containers and keep them in the fridge. It stays perfect for up to 5 days, which is great for quick lunches or easy dinners throughout the week. The flavors actually deepen overnight, so it’s perfect for meal prep.

Freezing

I often freeze this stew in portion-sized containers, freezing for up to 3 months. When I want a comforting meal on a busy day, I just thaw it overnight in the refrigerator and reheat it gently. Just make sure to leave out the potatoes if you prefer—they can get a bit mushy when frozen, so I add fresh or reheat separately.

Reheating

To reheat, I warm the stew gently on the stove over low heat, stirring occasionally to prevent sticking and adding a splash of water or broth to loosen it up if needed. This keeps the meat tender and the sauce luscious, avoiding any drying out that can happen in the microwave.

FAQs

  1. Can I use other cuts of beef for this stew?

    Absolutely! While chuck roast is the best for slow cooking due to its marbling and tenderness, you can also use brisket or even stew meat. Just make sure the cut has enough fat to stay moist during the long cooking time.

  2. Is it okay to skip the red wine in the recipe?

    Yes! If you prefer not to use wine, beef stock combined with a splash of red wine vinegar or balsamic vinegar adds acidity and complexity. It won’t taste exactly the same but still delicious.

  3. How do I thicken the stew without cornstarch?

    You can use all-purpose flour mixed with cold water or make a beurre manié (a paste of flour and butter). Alternatively, reduce the stew by cooking it uncovered on the stove for a bit to concentrate flavors and thicken naturally.

  4. Can I prepare ingredients the night before?

    Definitely. You can cut the beef and vegetables and store them separately in the fridge. For best results, brown the beef and start the stew the same day you plan to serve, but prepped ingredients will save you tons of time on cooking day.

  5. What if I don’t have a slow cooker?

    No worries! You can make this stew in a heavy Dutch oven on the stovetop or in the oven. Just brown the beef, add ingredients, bring to a simmer, then cook covered on low heat for 2-3 hours or until tender.

Final Thoughts

This Slow Cooker Beef Stew Recipe is my go-to when I want a meal that feels homemade, hearty, and foolproof. I remember the first time I made it; my kitchen smelled like a dream all day and my family couldn’t get enough. It’s perfect for busy days when you want to come home to something warm and satisfying without the fuss. I know you’ll enjoy making and sharing this stew as much as we do—it’s truly a comforting classic.

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Slow Cooker Beef Stew Recipe

Slow Cooker Beef Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 102 reviews
  • Author: Emily
  • Prep Time: 20 mins
  • Cook Time: 6 hrs
  • Total Time: 6 hrs 20 mins
  • Yield: 6 to 8 servings 1x
  • Category: Stew
  • Method: Slow Cooking
  • Cuisine: American
Print Recipe

Description

This Slow Cooker Beef Stew is a hearty and comforting dish featuring tender chuck roast simmered with aromatic vegetables in a rich beef stock and red wine base. Perfect for a cozy meal, this stew offers deep flavors developed through searing the beef and slow cooking to achieve fall-apart tenderness. It’s an easy-to-make recipe ideal for busy days and serves 6 to 8 people.

Ingredients

Scale

Beef and Coating

  • 2 pounds chuck roast, cut into 1-inch chunks
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon ground black pepper, plus more to taste

Vegetables and Aromatics

  • 1 medium white onion, chopped
  • 3 stalks celery, chopped
  • 2 medium parsnips, peeled and chopped
  • 4 medium carrots, peeled and chopped
  • 1 pound new potatoes, halved
  • 3 cloves garlic, quartered
  • 2 bay leaves

Liquids and Thickening

  • 2 tablespoons olive oil
  • 1 cup dry red wine (e.g., Cabernet Sauvignon)
  • 4 cups beef stock
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Garnish

  • Chopped fresh parsley leaves

Instructions

  1. Prepare the Beef: In a medium bowl, combine the chuck roast chunks with all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss well to coat the beef pieces evenly with the flour mixture.
  2. Brown the Beef: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until hot but not smoking. Add half of the coated beef and sear without stirring for 3 to 4 minutes until browned on one side. Flip and brown the other side for 3 to 4 minutes. Transfer the browned beef to a bowl. Repeat with the remaining beef.
  3. Deglaze the Skillet: Reduce heat to medium-low and add the chopped onion to the skillet. Cook for about 2 minutes, stirring frequently until softened. Pour in 1 cup dry red wine, scraping the browned bits from the skillet bottom with a wooden spatula to incorporate that flavor into the liquid.
  4. Assemble in Slow Cooker: In a large slow cooker, add chopped celery, parsnips, carrots, potatoes, garlic cloves, bay leaves, and 4 cups beef stock. Add the browned beef and the onion and wine mixture from the skillet. Cover the slow cooker with the lid.
  5. Cook the Stew: Cook on high for 5 to 6 hours or low for 8 hours, until the beef is fall-apart tender and vegetables are very soft.
  6. Thicken the Stew: Once cooked, season to taste with additional salt and black pepper if needed. In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons water until smooth. Stir into the stew and cook for 1 to 2 minutes until the stew thickens slightly.
  7. Serve: Ladle the beef stew into bowls and garnish with chopped fresh parsley leaves.
  8. Storage and Reheating: Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months in a freezer-safe container. Reheat gently on the stovetop with a splash of water for best results.

Notes

  • If you prefer not to use red wine, substitute beef stock with a splash of red wine vinegar to add acidity when deglazing the pan.
  • For thicker stew, adjust cornstarch slurry quantity as needed, but add gradually to avoid overly thick texture.
  • This stew freezes well and can be a great make-ahead meal option.
  • Use a heavy skillet, such as cast iron, for best searing results.

Nutrition

  • Serving Size: 1 cup (approx. 240g)
  • Calories: 350 kcal
  • Sugar: 5 g
  • Sodium: 550 mg
  • Fat: 15 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 24 g
  • Fiber: 4 g
  • Protein: 28 g
  • Cholesterol: 85 mg

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