If you’ve been hunting for the ultimate Slow Cooker Beef Stew Recipe that’s both comforting and effortless, you’re in for a treat. I absolutely love how this stew comes together with tender chunks of beef, rich flavors from red wine and tomato paste, and those soft, cozy vegetables everyone adores. You’ll find that once you try this, it’s going to be your go-to for chilly nights or whenever you crave something hearty and soulful.
Why You’ll Love This Recipe
- Ease of Prep: You can toss everything into the slow cooker and go about your day without hovering.
- Rich, Deep Flavor: The combination of wine, tomato paste, and a butter finish makes it taste like it simmered for hours.
- Perfect Texture: Tender beef and just-right-soft veggies that don’t turn mushy.
- Family Favorite: My family goes crazy every time this stew’s on the table—you’ll likely get requests to make it again soon.
Ingredients You’ll Need
These ingredients blend into a stew that’s full-bodied and comforting. I recommend choosing good-quality stew meat and a decent red wine—you’ll see how much they elevate the dish. Plus, Yukon gold potatoes really absorb flavor without falling apart, which is key here.
- Stew meat: Trim off any big fat chunks but keep a bit of marbling to keep the beef tender and flavorful.
- Black pepper, garlic salt, celery salt: These seasonings boost the savory profile perfectly—don’t skip or substitute all at once.
- Flour: Helps brown the beef beautifully and starts thickening the stew.
- Olive oil: Use good quality for browning the meat and sautéing onions.
- Cold butter: Adding butter at the end makes the stew silky—chefs call this “Monter au Beurre.”
- Yellow onions & garlic: Essential aromatics that build the stew’s base flavor.
- Red wine (Cabernet Sauvignon or Merlot): Adds richness and depth—plus a touch of acidity that brightens everything.
- Beef broth & beef bouillon cubes: Provide a robust, meaty base for the stew.
- Worcestershire Sauce: Adds umami and a slight tang for complexity.
- Tomato paste: Concentrated tomato flavor for hearty richness.
- Carrots: Chunky cuts soften but stay firm enough to add sweetness and texture.
- Baby Yukon gold potatoes: Their waxy texture means they hold together well in slow cooking.
- Bay leaves & rosemary: Classic herbs that infuse gentle earthiness without overwhelming.
- Frozen peas: Stir in at the end for a pop of color and fresh flavor.
- Cold water + Corn Starch (optional): For thickening in the last step if you like a thicker gravy.
- Gravy Master (optional): Handy if you want that extra dark, glossy color.
Variations
I love making this Slow Cooker Beef Stew Recipe truly my own by swapping veggies or tweaking the liquids to suit what I have on hand. Give these variations a try to keep things interesting or to accommodate dietary needs.
- Vegetable swaps: I sometimes swap carrots for parsnips or add mushrooms for earthiness—both work beautifully.
- Wine alternatives: If you don’t drink wine, beef broth plus a splash of balsamic vinegar adds a nice tanginess.
- Low sodium: Use low-sodium broth and cut back on garlic and celery salts—season gradually to taste.
- Thicken without corn starch: Use mashed potatoes stirred into the stew for a creamy texture instead.
How to Make Slow Cooker Beef Stew Recipe
Step 1: Prep and Season the Beef
Start by cutting your stew meat into roughly 1-inch cubes and trimming off any large pieces of fat. I’ve learned that keeping a little marbling is key for tenderness and flavor. Then sprinkle the beef evenly with black pepper, garlic salt, and celery salt. Toss it all together so every piece is nicely coated.
Step 2: Coat the Meat with Flour and Brown It
Sprinkle the flour over the seasoned beef and toss again to coat. This will help create a nice sear and begin thickening your stew later. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Brown your beef in batches—45 seconds per side is just enough to get a golden crust without cooking it through. Don’t overcrowd the pan or you’ll steam the meat instead of browning it, which dulls the flavor.
Step 3: Sauté Onions and Garlic, Then Deglaze with Wine
Lower the heat to medium and melt 1 tablespoon of butter in the same pan. Toss in diced onions and cook until softened, about 5 minutes. Add minced garlic, cooking for just a minute to avoid bitterness. Pour in a splash of red wine to deglaze—the magic step where you scrape up all the browned bits stuck to the pan. This builds incredible flavor in your stew. Once the wine has reduced slightly, transfer the onion and garlic mixture to your slow cooker.
Step 4: Combine Everything and Slow Cook
Add browned beef, beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, rosemary, and any remaining olive oil and butter (excluding the last 2 tablespoons of cold butter and peas) into the slow cooker. Stir gently to combine. Cook on low for 7½ to 8 hours or on high for 3½ to 4 hours, until the vegetables are tender and beef is melt-in-your-mouth soft.
Step 5: Finish the Stew
In the last 15 minutes, stir in your frozen peas so they stay bright and fresh. Remove bay leaves and rosemary sprig—nobody wants to bite into a woody twig! If the stew isn’t thick enough for your liking, stir in a slurry made from ¼ cup cold water and 3 tablespoons corn starch, then cook for a few more minutes until it thickens. Right before serving, turn off the heat and swirl in 2 tablespoons of cold butter for a velvety finish. If you want a deeper color, just add 2-3 drops of Gravy Master—it’s a neat trick I learned to mimic restaurant-style stews.
Pro Tips for Making Slow Cooker Beef Stew Recipe
- Browning Beef Properly: Don’t rush this step—it’s where the stew builds its signature depth, so get a nice crust on every side.
- Wine Choice Matters: I always use a dry cabernet sauvignon or merlot; cooking with better quality wine makes a real difference.
- Timing Veggies: Add peas last so they keep their color and texture—overcooked peas can get mushy and dull looking.
- Butter Finish: Stirring in cold butter off the heat gives this stew a restaurant-quality silky richness that you won’t want to skip.
How to Serve Slow Cooker Beef Stew Recipe
Garnishes
I like to sprinkle freshly chopped parsley on top just before serving—it adds a bright pop of color and freshness that complements the rich stew perfectly. Sometimes a few twists of freshly ground black pepper right at the table also perks everything up.
Side Dishes
My favorite side is warm, crusty bread—perfect for sopping up that luscious gravy. Occasionally, I serve it alongside creamy mashed potatoes for an ultra-comforting combo, or even buttered egg noodles for a bit of a twist.
Creative Ways to Present
For a cozy dinner party, I’ve served this stew in small, rustic bread bowls—everyone loved tearing into the warm bread soaked with stew juices. Another fun idea is layering the stew over polenta for a more elegant presentation that still feels hearty and comforting.
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. I recommend cooling it down to room temperature quickly before refrigerating—it helps maintain the texture of the potatoes and veggies.
Freezing
This stew freezes wonderfully. Just portion it out into freezer-safe containers or bags, and it can keep well for 3 months. When you thaw it slowly in the fridge overnight, the flavors stay vibrant and the texture doesn’t suffer much at all.
Reheating
I always reheat leftovers gently on the stovetop over low heat, stirring occasionally. This helps prevent the meat from drying out. If the stew thickened too much in the fridge, adding a splash of beef broth or water loosens it up beautifully without diluting the flavor.
FAQs
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Can I make this Slow Cooker Beef Stew Recipe without wine?
Yes, absolutely! If you prefer to skip the wine, substitute it with extra beef broth and add a teaspoon of balsamic vinegar or a splash of red wine vinegar to maintain acidity and depth of flavor.
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How do I prevent the vegetables from turning mushy?
The key is choosing the right vegetables and timing. Yukon gold potatoes hold up well, and adding peas at the very end ensures they stay bright and firm. Also, cooking the stew on low helps everything cook evenly without over-softening.
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Is it necessary to brown the beef first?
While you can skip browning, I highly recommend it. Browning beef develops complex flavors through the Maillard reaction that you just can’t get from slow cooking alone.
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Can I use frozen beef for this stew?
It’s best to start with fresh or fully thawed beef for even cooking and to ensure you get that lovely browned crust. Cooking frozen meat straight away can result in a tougher texture and uneven cooking.
Final Thoughts
I honestly can’t recommend this Slow Cooker Beef Stew Recipe enough—it’s become my family’s go-to for those evenings when you want a hearty, feel-good meal without fuss. The way the beef melts apart, the fresh brightness from the peas, and the velvety finish from the butter just hits all the comfort food notes. So next time you want something cozy and satisfying, trust me on this one, fire up your slow cooker, and enjoy every flavorful spoonful.
Print
Slow Cooker Beef Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 6 servings
- Category: Stew
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Beef Stew is a hearty, flavorful dish packed with tender chunks of stew meat, carrots, baby Yukon gold potatoes, and a rich broth infused with cabernet sauvignon, herbs, and spices. Perfect for an easy, comforting meal that requires minimal hands-on time, this stew is slow-cooked to tender perfection and finished with a touch of butter for a velvety texture.
Ingredients
Beef and Seasoning
- 2 ½ pounds stew meat, cut into 1-inch cubes
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- ¼ cup flour
Cooking Fats
- 3-6 tablespoons olive oil
- 3 tablespoons cold butter, divided
Vegetables and Aromatics
- 2 cups yellow onions, diced
- 4 cloves garlic, minced
- 5 medium carrots, cut into 1-inch chunks
- 1 lb. baby Yukon gold potatoes, halved or quartered
- 1 cup frozen peas
Liquids and Flavor Enhancers
- 1 cup cabernet sauvignon or merlot
- 4 cups beef broth
- 2 beef bouillon cubes
- 2 tablespoons Worcestershire sauce
- 3 tablespoons tomato paste
- 2 bay leaves
- 1 sprig rosemary
- ¼ cup cold water + 3 tablespoons corn starch (optional, for thickening)
- 2-3 drops Gravy Master (optional, for richer color)
Instructions
- Prepare the meat: Cut the stew meat into 1-inch cubes, removing any large pieces of fat while retaining fat marbled in the meat. Sprinkle with black pepper, garlic salt, and celery salt, then toss to coat evenly. Sprinkle flour over the meat and toss again to coat all pieces.
- Brown the meat: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the meat in batches to avoid overcrowding and brown each side for about 45 seconds. Add more oil as needed. Transfer browned meat to the slow cooker.
- Sauté onions and garlic: Lower the skillet heat to medium and melt 1 tablespoon of butter. Add the diced onions and cook for 5 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant. Pour a splash of wine into the pan and use a silicone spatula to deglaze, scraping up browned bits for extra flavor. Transfer this mixture to the slow cooker.
- Add remaining ingredients: To the slow cooker, add the carrots, baby Yukon gold potatoes, beef broth, bouillon cubes, Worcestershire sauce, tomato paste, bay leaves, rosemary sprig, and remaining olive oil as needed. Do not add peas, cornstarch mixture, or remaining butter yet.
- Slow cook the stew: Cook on low for 7½ to 8 hours or on high for 3½ to 4 hours until the vegetables are softened and potatoes are fork-tender.
- Add peas and remove herbs: In the last 15 minutes of cooking, stir in the frozen peas. Remove the bay leaves and rosemary sprig before serving.
- Optional thickening: If desired, combine ¼ cup cold water with 3 tablespoons cornstarch and slowly add to the stew, stirring constantly to prevent lumps. The stew will thicken further as it stands.
- Finish with butter: Turn off the heat and swirl in the remaining 2 tablespoons of cold butter to create a smooth, velvety finish using the ‘Monter au Beurre’ technique.
- Optional color enhancer: Add 2-3 drops of Gravy Master for a richer, darker color if desired.
Notes
- Choose stew meat with good marbling for best tenderness and flavor.
- Red wine like cabernet sauvignon or merlot adds depth but can be substituted with extra beef broth if preferred.
- Do not overcrowd the skillet when browning meat to ensure proper searing.
- Adding peas late in cooking preserves their color and texture.
- The butter finishing step enhances flavor and gives a velvety consistency to the stew.
- Gravy Master is optional and can be omitted without affecting the stew’s taste.
- Cornstarch slurry is optional but useful to thicken the stew if you want a thicker gravy.
Nutrition
- Serving Size: 1 bowl (approximately 1 ½ cups)
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0.2g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg
