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–+ servings
A hearty bowl of rich slow cooker beef stew, featuring tender beef chunks, potatoes, carrots, and fresh parsley garnish.

Slow Cooker Beef Stew

A rich and hearty beef stew made easily in your slow cooker. This recipe ensures deep flavor that lasts all day.
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Prep Time 20 minutes
Cook Time 8 hours
Resting Time 1 hour
Total Time 9 hours 20 minutes
Servings: 6 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Stew
  • 2 lbs beef chuck roast cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 4 cups beef broth
  • 1 cup dry red wine optional
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary crushed
  • 1 lb potatoes peeled and cut into 1-inch chunks
  • 3 medium carrots peeled and cut into 1-inch chunks
  • 2 stalks celery cut into 1-inch pieces
For Thickening (Optional)
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Equipment

  • Slow Cooker
  • Cutting board
  • Knife
  • Measuring cups
  • Measuring spoons

Method
 

  1. In a bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
  2. Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches, then transfer to the slow cooker.
  3. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more.
  4. Transfer the onion and garlic mixture to the slow cooker.
  5. Pour in the beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, and rosemary. Stir to combine.
  6. Add the potatoes, carrots, and celery to the slow cooker. Stir gently.
  7. Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender.
  8. If you prefer a thicker stew, whisk together the cornstarch and cold water in a small bowl. Stir this mixture into the slow cooker during the last 30 minutes of cooking.
  9. Let the stew rest for 10 minutes before serving.

Notes

Serve hot, garnished with fresh parsley if desired. This stew reheats well and the flavors deepen overnight.

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