Slow Cooker Beef Stew
Try our slow cooker beef stew recipe for a comforting meal with tender beef, potatoes, and carrots, all simmered to perfection.
It’s rarely cold here in Florida, but when it is, we usually make a batch of this slow cooker beef stew.
There’s just something about tender beef, carrots, celery, and potatoes, and a rich, flavorful broth that makes it perfect for cooler days. Not to mention, it makes the house smell so good!
The key to its amazing flavor is searing the beef first, which gives it some caramelization and locks in moisture. Don’t forget about seasoning the broth with garlic, thyme, bay leaves, and a splash of red wine. It adds so much flavor to the stew.
The result is perfectly cooked beef, tender vegetables, and a velvety gravy that ties everything together. John especially loves this one, and honestly, it tastes even better the next day!
This dish goes well with our masa harina cornbread, parmesan mashed potatoes, and garlic pull apart bread.
Tips for the Best Stew
Choose the Right Cut of Beef: For fork-tender beef, choose cuts like chuck roast or beef stew meat with good marbling. These tougher cuts become melt-in-your-mouth delicious after hours of slow cooking.
Don’t Skip the Sear: Searing the beef on medium to medium-high heat locks in juices and adds a layer of flavor you won’t want to miss. It’s an extra step, but it’s worth it.
Adjust the Thickness: If you prefer a thicker stew, a quick cornstarch slurry (equal parts cornstarch and water) stirred in during the last 30 minutes works beautifully.
Variations
- Add Mushrooms: Sauté some sliced mushrooms and add them during the last hour of cooking.
- Swap the Potatoes: Use sweet potatoes or Yukon Golds instead of russet potatoes for a different texture.
- Include Green Beans: Stir in fresh or frozen green beans during the last 30 minutes for some extra veggies.
- Use Beef Bone Broth: Replace regular beef broth with beef bone broth for added richness. This will change the flavor slightly, but it’s really good.
Is it necessary to sear the beef?
No, but it’s highly recommended. Searing the beef before adding it to the slow cooker not only creates a caramelized layer that adds depth and richness to the stew’s flavor but also helps lock in moisture.
What can I use in place of tomato paste?
If you’re out of tomato paste, you can use an equal amount of ketchup or concentrated tomato purée.
How can I keep the vegetables from getting too soft?
To keep vegetables like carrots, potatoes, and celery from getting too soft, cut them into larger chunks. You can also add them halfway through the cooking time instead of at the beginning.
Storage and Freezing
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Freezer: Portion into freezer-safe containers or Ziploc bags and freeze for up to 2 months. Thaw in the fridge overnight and reheat on the stove for best results.
More Beef Recipes
Ingredients
For the Stew:
- 2 ½ to 3 pounds beef chuck roast, cut into 1-inch cubes
- 3 tablespoons all-purpose flour, for browning the beef
- 2 teaspoons salt, divided
- 1 teaspoon ground black pepper, divided
- 3 tablespoons olive oil
- 4 large carrots, peeled and cut into thick slices
- 4 medium russet potatoes, peeled and diced into 1-inch pieces
- 2 medium onions, diced
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- 2 cups canned crushed tomatoes
- 2 cups low-sodium beef broth
- 1 cup red wine, or substitute with more beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 2 bay leaves
- 1 teaspoon paprika
- 12 ounces frozen peas
Optional Slurry:
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Prep the Beef: Pat the beef dry with paper towels and toss it in the flour, 1 teaspoon of salt, and ½ teaspoon of pepper to coat. I like to add everything to a ziplock bag, seal, and shake.2 ½ to 3 pounds beef chuck roast3 tablespoons all-purpose flour
- Heat the olive oil in a skillet over medium heat and sear the beef cubes in batches until browned on all sides. Transfer to the slow cooker.3 tablespoons olive oil
- Layer the Ingredients: Add the carrots, potatoes, onions, celery, and garlic to the slow cooker. Pour the crushed tomatoes, beef broth, red wine, tomato paste, and Worcestershire sauce over the top. Stir gently to combine.4 large carrots4 medium russet potatoes2 medium onions3 celery stalks3 garlic cloves2 cups canned crushed tomatoes2 cups low-sodium beef broth1 cup red wine2 tablespoons tomato paste1 tablespoon Worcestershire sauce
- Add Seasonings: Sprinkle in the thyme, rosemary, paprika, remaining 1 teaspoon of salt, and ½ teaspoon of pepper. Toss in the bay leaves, and stir to combine.2 teaspoons dried thyme2 teaspoons dried rosemary1 teaspoon paprika2 bay leaves
- Cook: Cover and cook on low for 9-10 hours or on high for 7-8 hours, until the beef is tender and the vegetables are cooked through.
- Thicken the Stew (Optional): During the last 30 minutes, mix the cornstarch with water to create a slurry. Stir it into the stew to thicken the broth, and add the peas. Taste and adjust seasonings as needed.2 tablespoons cornstarch2 tablespoons water12 ounces frozen peas
- Serve: Remove the bay leaves and serve the stew warm with crusty bread or over mashed potatoes.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 ½ cups of stew. Actual calories will vary.
- To cut down on prep time, look for stew meat or beef that’s pre-cut into chunks.
- We used a 7-quart slow cooker for this recipe. It was fairly full once all the ingredients were added. We do not recommended doubling the recipe. Although, it could be halved and made in a 4-quart slow cooker.