Why You’ll Love Slow Cooker Beef Stew Recipe

The beef becomes incredibly tender thanks to slow cooking.
A flavorful base: red wine, beef broth, and sautéed onions/garlic combine for depth.
The potatoes and carrots hold their shape nicely, giving texture and substance.
It’s largely hands‐off once it’s in the slow cooker—ideal for busy days.
It’s versatile and customizable—great for modifying to your taste or what you have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 ½ pounds stew meat (cut into ~1‑inch cubes, trimmed of large fat pieces)
½ teaspoon black pepper
½ teaspoon garlic salt
½ teaspoon celery salt
¼ cup flour
3–6 tablespoons olive oil
3 tablespoons cold butter, divided
2 cups yellow onions, diced
4 cloves garlic, minced
1 cup Cabernet Sauvignon or Merlot (or substitute)
4 cups beef broth
2 beef bouillon cubes
2 tablespoons Worcestershire sauce
3 tablespoons tomato paste
5 medium carrots, cut into 1‑inch chunks
1 lb baby Yukon Gold potatoes, halved or quartered
2 bay leaves
1 sprig rosemary
1 cup frozen peas
Optional for thickening: ¼ cup cold water + 3 tablespoons corn starch
Optional: 2–3 drops of browning/seasoning sauce for richer colour

Directions

Cut the beef into ~1‑inch cubes and discard any large pieces of fat (small marbling is fine).
Season the beef with black pepper, garlic salt, and celery salt. Toss to coat. Sprinkle the flour over the beef and toss again so it’s evenly coated.
Heat 3 tablespoons olive oil in a large skillet over medium‑high heat. In batches (do not overcrowd), brown the beef on each side for ~45 seconds. Transfer the browned beef to the slow cooker.
Reduce heat to medium in the skillet, add 1 tablespoon butter and sauté the onions for ~5 minutes until softened. Add the garlic and cook another minute. Add a splash of wine to deglaze, scraping up any browned bits from the pan, then transfer the onion/garlic mixture to the slow cooker.
Add to the slow cooker all remaining ingredients except the peas, the corn starch mixture, and the 2 tablespoons of cold butter. Cover and cook on low for ~7½–8 hours, or on high for ~3½–4 hours, until the vegetables are tender and the beef is cooked through.
In the last ~15 minutes of cooking, stir in the frozen peas. Remove the bay leaves and rosemary sprig.
If you want a thicker stew, combine the cold water and corn starch, then slowly stir into the stew. It will continue to thicken as it stands.
Turn off the heat, and swirl in the remaining 2 tablespoons of cold butter for a smooth, velvety finish. Add the optional browning/seasoning drops if desired for deeper colour.
Serve hot—great on its own, or over mashed potatoes, with biscuits or cornbread.

Servings and timing

Servings: 6 people.
Prep time: ~20 minutes.
Cook time: ~4 hours (on high) or ~8 hours (on low).
Total time: ~4 hours 20 minutes (if using high) or ~8 hours 20 minutes (if low).

Variations

Swap in different vegetables: celery, green beans, parsnips or sweet potatoes work well.
For a non‑wine version: Replace the wine with beef broth or red grape juice + 2 tablespoons red wine vinegar.
For an Irish twist: Use 1 cup of stout beer like Guinness in place of wine.
Use different cuts of beef: chuck roast is ideal, but rump roast or bottom rounds also work.
Make it stove‑top: After searing the meat and sautéing onions/garlic, add wine and reduce by half, then simmer the stew covered for 1–2 hours until everything is tender.

Storage/Reheating

Store: Once cooled, transfer to an airtight container and refrigerate for up to 3 days.
Freeze: Keeps well in the freezer for up to 3 months.
Reheat: Thaw if frozen, then warm gently on the stove over low‑medium heat, or in a microwave until hot throughout. If thickened too much in storage, stir in a splash of broth or water to loosen.

FAQs

What cut of beef is best for this stew?

The best is a chuck roast—its mix of connective tissue and marbling helps it become tender and flavorful with slow cooking.—“But a rump roast or bottom round will also work.”

Do I have to sear the beef?

No, you don’t have to sear the beef. If you’re short on time, you can toss the seasoned, floured beef directly into the slow cooker along with the onions and garlic. The stew will still turn out well, though searing adds extra flavour and colour.

Can I cook this on the stove instead of a slow cooker?

Yes. After searing and sautéing, add ~½ cup of wine (instead of full 1 cup) and reduce it. Then add remaining ingredients and simmer gently on medium‑low heat for 1–2 hours until the potatoes are fork‑tender.

What kind of potatoes are best?

Yukon Gold or red potatoes are best because they hold their shape well and don’t break down into mush. Russets tend to fall apart.

Can I add other vegetables?

Absolutely. Vegetables like celery, green beans, parsnips or sweet potatoes make good additions—just account for their cooking times and adjust as needed.

How do I thicken the stew?

Use a slurry: combine ¼ cup cold water with 3 tablespoons corn starch, then stir slowly into the hot stew. It will continue to thicken as it sits. Another finishing touch: swirl in 2 tablespoons of cold butter for a rich, velvety texture.

Can I make this ahead?

Yes. You can prepare it ahead of time and either refrigerate or freeze it. When ready to eat, reheat gently, and you may need to add a splash of liquid if it’s too thick.

What do I serve it with?

It pairs wonderfully with cornbread, warm biscuits, or mashed potatoes. You can also serve it simply on its own as a hearty stew.

Will it still taste good after reheating?

Yes. In fact, some stews taste even better the next day as the flavours deepen. Just be sure to reheat slowly and stir so it heats evenly.

Conclusion

This slow cooker beef stew is a warm, comforting meal that checks all the boxes—rich flavour, tender meat, hearty vegetables and minimal hands‑on time. Whether you want something cozy on a cold evening or a make‑ahead dish to feed the whole family, this recipe delivers. Enjoy crafting this bowl of comfort and tweak it to your liking—you’ll likely find it becoming a favorite in your rotation.