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A close-up shot of a rustic bowl filled with hearty beef stew, featuring tender beef, potatoes, and carrots in a rich gravy.

Hearty Slow Cooker Beef Stew

This comforting slow cooker beef stew is packed with tender beef, root vegetables, and a rich savory broth, perfect for a cozy meal with minimal effort. It's a classic family favorite that warms you from the inside out.
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Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Beef
  • 2 lbs boneless beef chuck roast cut into 1.5-inch cubes
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
Vegetables
  • 1 large yellow onion chopped
  • 3 carrots peeled and cut into 1-inch pieces
  • 3 celery stalks cut into 1-inch pieces
  • 1.5 lbs small red or Yukon gold potatoes quartered (or cut into 1.5-inch pieces)
  • 1 cup frozen green peas add at the end
Liquid & Flavorings
  • 4 cloves garlic minced
  • 1 tbsp tomato paste
  • 1 cup dry red wine like Cabernet Sauvignon or Merlot, optional but recommended
  • 3 cups beef broth low sodium
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
For Thickening (Optional)
  • 2 tbsp cornstarch
  • 1/4 cup cold water

Equipment

  • Slow Cooker (6-quart or larger)
  • Large Skillet or Dutch Oven
  • Cutting Board
  • Sharp Knife
  • Measuring cups and spoons

Method
 

Preparation
  1. In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Working in batches, sear the beef cubes on all sides until browned. Do not overcrowd the pan. Transfer seared beef to the slow cooker insert.
  3. Add the chopped onion, carrots, and celery to the same skillet (add a little more oil if needed). Sauté for 5-7 minutes until softened. Add minced garlic and tomato paste, cooking for another minute until fragrant.
  4. If using, pour in the red wine and scrape up any browned bits from the bottom of the skillet with a wooden spoon. Let it simmer for 2-3 minutes to reduce slightly.
Slow Cooking
  1. Transfer the sautéed vegetables (and wine mixture, if used) to the slow cooker with the beef. Add the potatoes, beef broth, Worcestershire sauce, dried thyme, and bay leaf. Stir gently to combine.
  2. Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 3-4 hours, or until the beef is fork-tender.
Finishing Touches
  1. About 30 minutes before serving, if desired, prepare a cornstarch slurry: In a small bowl, whisk together cornstarch and cold water until smooth. Stir the slurry into the hot stew. Add the frozen green peas.
  2. Continue cooking on HIGH for 30 minutes, or until the stew has thickened to your desired consistency and the peas are heated through. Remove the bay leaf before serving.
  3. Ladle the hearty beef stew into bowls. Serve hot with crusty bread or a side salad.

Notes

For an even richer flavor, you can add 1/2 cup of pearl onions during the last hour of cooking.
Leftovers store well in an airtight container in the refrigerator for up to 3-4 days. This stew also freezes beautifully for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop or in the microwave.
Adjust the amount of salt and pepper to your taste preferences.