Go Back
–+ servings

Slow Cooker Beef Stew

This classic beef stew is pure comfort in a bowl. Tender beef, perfectly cooked veggies, and a rich, velvety gravy make it a soul-warming dish for chilly nights. Let your slow cooker do the work for an easy, amazingly flavorful family meal.
5 from 1 vote
Print Pin
Course: Dinner, Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 6

Ingredients

  • 2 1/2 pounds beef chuck roast cut into 1-inch cubes
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon celery salt
  • 1/4 cup all-purpose flour
  • 3-6 tablespoons olive oil
  • 3 tablespoons cold butter divided
  • 2 cups diced yellow onion
  • 4 cloves garlic minced
  • 1 cup dry red wine like Cabernet or Merlot
  • 4 cups beef broth
  • 2 teaspoons better than bouillon or 2 beef bouillon cubes
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons tomato paste
  • 5 medium carrots cut into 1-inch chunks
  • 1 pound baby Yukon gold potatoes halved or quartered
  • 2 bay leaves
  • 1 sprig fresh rosemary
  • 1 cup frozen peas
  • 1/4 cup cold water + 3 tablespoons cornstarch optional for thickening
  • 2-3 drops browning sauce like Gravy Master optional

Instructions

  • Cut beef into 1-inch cubes, discarding any large fat pieces. Season with pepper, garlic salt and celery salt, then toss with flour to coat.
  • Heat olive oil in a skillet over medium-high heat. Working in batches, sear beef cubes for 45 seconds per side until browned. Transfer to slow cooker.
  • Reduce heat to medium and melt 1 tablespoon butter. Cook onions for 5 minutes, then add garlic for 1 minute until fragrant. Deglaze pan with a splash of wine, scraping up any browned bits. Transfer to slow cooker.
  • Add remaining ingredients except peas, cornstarch slurry, and 2 tablespoons butter to slow cooker. Cook on low for 7 1/2-8 hours or high for 3 1/2-4 hours.
  • In the last 15 minutes, add peas. Remove bay leaves and rosemary stem.
  • For a thicker gravy, stir together the cold water and cornstarch, then slowly whisk into the stew.
  • Turn off heat and swirl in remaining 2 tablespoons cold butter until melted. Add browning sauce if desired.
  • Serve stew warm over mashed potatoes, egg noodles or with crusty bread.

Notes

  • Beef can be added raw to the slow cooker instead of searing if desired.
  • Substitute beef broth, red grape juice or stout beer for the red wine if needed, adding 1-2 tablespoons vinegar.
  • Let stew cool completely before storing in the refrigerator for 3-4 days or freezing for 2-3 months.