Slow Cooker Beef Stew

This Slow Cooker Beef Stew is the ultimate comfort food made easy. Tender chunks of beef, hearty vegetables, and a rich, savory broth all come together for the most delicious, hearty meal. And the best part? The slow cooker does the hard work for you!

Course Main Course

Cuisine American

Keyword slow cooker, slow cooker beef stew

Prep Time 20

Cook Time 8

Total Time 8 20

Servings servings

Calories 409kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

Beef:

2 Tbsp. olive oil or vegetable oil
~2 lbs. well-marbled beef chuck cut into 1-inch cubes
kosher salt & freshly ground black pepper
3 Tbsp. all-purpose flour

Vegetables & Aromatics:

1 large yellow onion diced
4 garlic cloves minced
4 carrots sliced into diagonal pieces
3-4 celery stalks diced
1 lb. golden baby potatoes halved or quartered if large
1/2 cup frozen peas added at the end
chopped chives or fresh parsley for garnish

Liquids & Flavor Base:

3 Tbsp. tomato paste
1 cup dry red wine Cabernet Sauvignon or Pinot Noir
4 cups low-sodium beef broth
2 Tbsp. Worcestershire sauce
1 Tbsp. dijon mustard
1 Tbsp. balsamic vinegar

Herbs & Seasoning:

1 tbsp each: chopped fresh thyme, rosemary, and parsley (or 1 tsp dried each)
2 bay leaves

To Finish:

2 tbsp cornstarch + 3 tbsp cold water for slurry
3 tbsp cold, unsalted butter for velvety texture

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Instructions

Prepare the beef: Pat the beef cubes dry with paper towels (moisture prevents browning). Season generously with kosher salt and black pepper. Toss the beef in flour until evenly coated.
~2 lbs. well-marbled beef chuck, kosher salt & freshly ground black pepper, 3 Tbsp. all-purpose flour
Sear for flavor: In a large skillet over medium-high heat, heat oil until shimmering. In batches, sear the beef until browned on all sides (about 1 minute per side). Transfer browned beef to the base of a 6-quart slow cooker.
2 Tbsp. olive oil or vegetable oil
Layer the vegetables: Scatter the onions, garlic, carrots, celery, and potatoes evenly over the seared beef.
1 large yellow onion, 4 garlic cloves, 4 carrots, 3-4 celery stalks, 1 lb. golden baby potatoes
Build the broth: In a mixing bowl, whisk together the tomato paste, red wine, beef broth, Worcestershire sauce, Dijon mustard, Balsamic vinegar, and herbs (thyme, rosemary, parsley). Season with a pinch more salt and pepper. Pour this mixture over the meat and vegetables. Nestle in the bay leaves.
3 Tbsp. tomato paste, 1 cup dry red wine, 4 cups low-sodium beef broth, 2 Tbsp. Worcestershire sauce, 1 Tbsp. dijon mustard, 1 Tbsp. balsamic vinegar, 1 tbsp each: chopped fresh thyme, rosemary, and parsley, 2 bay leaves
Slow cook: Cover and cook on low for 8–10 hoursStart Timer, or until beef is fork-tender and vegetables are meltingly soft.
Thicken stew: Combine the cornstarch and water to make the slurry. Add slurry and frozen peas into the slow cooker and replace the lid until the stew thickens, about ~15 minutes.
1/2 cup frozen peas, 2 tbsp cornstarch + 3 tbsp cold water
Add butter: Then, just before serving, add in the cold butter and stir for a rich, silky finish.
3 tbsp cold, unsalted butter
Serve & garnish: Ladle into warm bowls. Top with chopped chives or parsley. Serve with crusty bread or over creamy mashed potatoes for a heartier meal.
chopped chives or fresh parsley

Notes

Store: Store beef stew in an airtight container in the fridge for up to 4 days.

Freeze: Let the beef stew cool completely. Then freeze for up to 3 months and defrost in the fridge for 24 hours before heating and enjoying.

Reheat: My preferred method to reheat the stew is in a saucepan over medium-low heat, stirring occasionally until heated through. You can add a splash of broth or water to help loosen it up. Or, microwave in 1-minute intervals on 70% power, stirring in between until heated through.

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