Best Easy Slow Cooker Beef Stew
Introduction
There is something deeply comforting about a bowl of warm, hearty beef stew. This recipe delivers that classic comfort with minimal fuss, letting your slow cooker do the heavy lifting. The result is fall-apart tender beef, soft vegetables, and a rich, savory gravy that tastes like it simmered all day. It is the perfect set-it-and-forget-it meal for busy weeknights, chilly weekends, or any time you need a dose of cozy goodness. Your family will love this homemade classic.
Ingredients
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 cup dry red wine (optional, substitute with broth if preferred)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 2 bay leaves
- 4 large carrots, peeled and cut into 1-inch pieces
- 3 celery stalks, cut into 1-inch pieces
- 1 1/2 lbs baby potatoes, halved
- 1 cup frozen peas
Instructions
- In a large bowl, combine the flour, salt, and pepper. Add the beef cubes and toss until evenly coated.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides, about 5-7 minutes per batch. Transfer the browned beef to the bowl of your slow cooker.
- In the same skillet, add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for one more minute.
- Pour the beef broth and red wine into the skillet to deglaze, scraping up any browned bits from the bottom of the pan. Stir in the tomato paste, dried thyme, and bay leaves.
- Pour the entire contents of the skillet over the beef in the slow cooker. Add the carrots, celery, and potatoes. Gently stir everything to combine.
- Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the beef is fork-tender and the vegetables are soft.
- About 30 minutes before the cooking time is finished, stir in the frozen peas. Continue to cook until heated through.
- Once done, remove and discard the bay leaves. Taste the stew and adjust seasoning with more salt and pepper if needed. Serve hot and enjoy!
Pro Tips & Notes
- Patience with Browning: Do not skip searing the beef. Browning the meat creates a rich, complex flavor base (called the Maillard reaction) that is essential for a deeply savory stew.
- Prep Ahead: Chop all your vegetables the night before and store them in airtight containers in the fridge. This makes morning prep incredibly fast.
- Thicken It Up: If you prefer a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Stir it into the stew during the last 30 minutes of cooking.
- Wine Substitute: If you prefer not to use wine, simply replace it with an additional cup of beef broth. The stew will still be delicious.
Nutrition Facts (per serving)
- Calories: ~535
- Protein: ~39g
- Carbohydrates: ~45g
- Fat: ~22g
- Sodium: ~1250mg
Frequently Asked Questions
- Q: Can I make this beef stew ahead of time? A: Yes, this stew is an excellent make-ahead meal. It can be stored in an airtight container in the refrigerator for 3-4 days. The flavors often taste even better the next day.
- Q: What's the best cut of beef for slow cooker stew? A: Chuck roast is the best choice. It is well-marbled with fat, which breaks down during the long, slow cooking process, resulting in incredibly tender and flavorful meat.
- Q: Can I freeze the leftovers? A: Absolutely. This stew freezes beautifully for up to 3 months. Let it cool completely before storing it in freezer-safe containers. Thaw overnight in the refrigerator before reheating.
- Q: My stew is too thin. How can I thicken it? A: The easiest method is a cornstarch slurry (see 'Thicken It Up' in the Tips section). Alternatively, you can remove a cup of the cooked vegetables, mash them, and stir them back into the stew to help thicken it naturally.