Hearty Slow Cooker Beef Stew 4 U

Oh, you know those days when you just crave something SO comforting, like a warm hug in a bowl? That’s exactly what this slow cooker beef stew is for me. It’s that classic, fuss-free meal that just *works*, whether you’ve had a crazy day or you’re just settling in for a cozy evening. Like my Grandma Eleanor used to say, food is the thread that connects us, right? This stew totally feels like one of those timeless, soul-warming dishes that makes a house feel like home. And the best part? Letting your slow cooker do all the heavy lifting means you get incredibly tender beef and a ridiculously rich flavor without all the fuss. Trust me, this one’s a keeper! You can learn more about my cooking philosophy over on the About page, and feel free to say hi on Facebook too!

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Why You’ll Love This Slow Cooker Beef Stew

This stew is just plain wonderful for so many reasons!

• Seriously Easy: You just toss everything in, and let the slow cooker work its magic. So little fuss!
• One-Pot Clean-Up: Most of the cooking happens right in the crockpot, meaning way less washing up. Yay!
• Melt-In-Your-Mouth Beef: The chuck roast gets unbelievably tender, and the veggies soak up all that deep, rich flavor. It’s pure comfort food.
• Family Meal Ready: It’s perfect for busy weeknights, those lazy Sunday dinners, or any time you want a hearty meal that’ll make everyone smile.
• Make-Ahead Champ: This stew is fantastic as leftovers and freezes like a dream, so you always have a delicious meal ready to go.

The Best Cut of Beef for Slow Cooker Beef Stew

Okay, so when it comes to making the absolute best slow cooker beef stew, the cut of beef you choose is a really big deal. Trust me on this one! For this recipe, I always, always go with beef chuck roast. It’s got just the right amount of beautiful marbling throughout – those little white flecks you see? That’s flavor and tenderness waiting to happen!

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As the stew cooks low and slow in the crockpot, that gorgeous marbling melts down, basically braising the meat from the inside out. It transforms into the most incredibly tender, melt-in-your-mouth beef. I’ve tried other cuts, like sirloin, but they tend to get a little dry and chewy in the slow cooker. Chuck roast is just unbeatable for that classic, hearty stew texture we all love. It’s my tried-and-true choice!

Ingredients for a Hearty Slow Cooker Beef Stew

Gathering your ingredients is the first step to a truly fantastic slow cooker beef stew. It’s all about using good, fresh stuff to get that amazing flavor!

• About 3 pounds of beef chuck roast, cut into nice 1-inch cubes. This is truly the star!
• 2 tablespoons of olive oil for getting a good sear.
• 1 generous tablespoon of chopped onion – it adds such a nice aromatic base.
• 3 cloves of garlic, finely minced. You can never have too much garlic, right?
• 4 cups of beef broth. I like to use a good quality one if I can.
• 1 cup of dry red wine. This adds such a deep, lovely flavor, but if you’re not a wine fan, an extra cup of broth works too!
• 2 tablespoons of tomato paste. It really deepens the richness.
• 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary. These herbs are just perfect with beef.
• 1/2 teaspoon of black pepper and a 1/4 teaspoon of salt to start – you can always add more later!
• 1 ½ pounds of potatoes, peeled and cut into those yummy 1-inch chunks. Russets or Yukon Golds are my favorites here.
• 1 pound of carrots, peeled and cut into similar 1-inch chunks.
• And for that wonderful, thick gravy we all love: ¼ cup of all-purpose flour whisked with ¼ cup of cold water to make a slurry just before serving.

How to Prepare Slow Cooker Beef Stew: Step-by-Step

Alright, let’s get this cozy stew going! It’s not complicated at all, just a few simple steps to get that amazing flavor going.

1. First things first, grab those beef cubes and pat them really dry with some paper towels. This is super important for getting a good sear! Then, just give them a sprinkle of salt and pepper.
2. Now, heat up your olive oil in a big skillet over medium-high heat. Don’t crowd the pan; do this in batches if you have to! Sear those beef cubes until they’re beautifully browned on all sides. This step is crucial for flavor, folks! Once they’re all seared, carefully transfer all that gorgeous beef into your slow cooker.
3. Toss your chopped onion into that same skillet (no need to clean it!) and cook it until it’s nice and soft, about 5 minutes. Then, add your minced garlic and cook for just another minute until it smells amazing.
4. Pour in your beef broth and that red wine. Use your spoon to scrape up all those delicious brown bits stuck to the bottom of the pan – that’s pure flavor gold! Stir in the tomato paste, dried thyme, and rosemary.
5. Now, pour all that flavorful liquid mixture right over the beef in the slow cooker.
6. Nestle in your potato chunks and carrot chunks. They’ll get so tender cooking in all that wonderful broth!
7. Pop the lid on tight and let it cook on LOW for 6 to 8 hours, or on HIGH for about 3 to 4 hours. You want that beef and veggies to be super tender.
8. About 30 minutes before you’re ready to serve, let’s get this stew nice and thick. In a small bowl, whisk together your 1/4 cup of all-purpose flour and 1/4 cup of cold water until it’s smooth. This is called a slurry!
9. Give your stew a good stir, then pour in that flour slurry.
10. If your slow cooker has a setting for this, crank it up to HIGH (if it wasn’t already) and cook it uncovered for another 30 minutes. Stir it every now and then. You’ll see it thicken up beautifully into that perfect stew consistency.
11. Give it a final taste and add any extra salt or pepper if you think it needs it. And that’s it! Ladle it into bowls and enjoy this amazing, hearty goodness. You can find more easy weeknight meals here, and more main dish ideas here!

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Searing the Beef: Do You Sear Beef Before Slow Cooker?

Oh, absolutely YES! You *always* want to sear your beef before it goes into the slow cooker for stew. I know it feels like an extra step, but trust me, it makes a HUGE difference. When you brown the beef, you’re creating something called the Maillard reaction. It’s this fancy term for browning, and it brings out this incredibly deep, rich flavor that you just can’t get otherwise. To get the best results, I highly recommend searing the beef in batches. This way, the pan stays hot, and the beef gets a beautiful, dark brown crust instead of just steaming. Don’t skip this part; it’s a total flavor game-changer!

Layering Ingredients in the Crockpot Stew

When you’re getting everything into the slow cooker, the order kinda matters! I like to think of it as building layers of flavor. Start with your liquids and aromatics at the bottom – that’s your broth, wine, tomato paste, and seasonings. Then comes the star: the seared beef. Finally, I pile the vegetables on top. This way, everything sits in that delicious, flavorful liquid as it cooks, ensuring the beef gets super tender and the veggies absorb all those wonderful tastes. It makes sure everything cooks up perfectly even!

Thickening Your Slow Cooker Beef Stew: Flour vs. Cornstarch

Now, about getting that perfect, luscious gravy for your stew. That flour and water slurry you make is my go-to method. It’s super easy: just whisk them together until there are no lumps. Adding it towards the end helps thicken the stew without making it pasty. If you’re not a fan of flour, or maybe want something a little different, a cornstarch slurry works wonders too, and it can give a slightly glossier finish. Just mix about 2 tablespoons of cornstarch with 1/4 cup of cold water. Both methods work great to give your beef stew that cozy, thick texture we’re looking for!

Tips for the Perfect Slow Cooker Beef Stew

You know, I’ve made this slow cooker beef stew countless times, and over the years, I’ve picked up a few little tricks that just make it *even better*. It’s all about those details that really elevate a simple dish!

First off, don’t be shy with the seasoning! Patting that beef completely dry before searing is non-negotiable for me; it’s the first step to developing that deep flavor. And please, resist the urge to just dump everything into the slow cooker at once. Layering matters, as we talked about. Also, make sure your vegetables aren’t too tiny – if they cook too fast, they can get mushy. Stick to those 1-inch chunks! If your stew seems a little too thin even after you add the slurry, no worries! Just let it cook uncovered a touch longer, or stir in a little more of that flour-and-water mix. You can check out more handy tips and tricks on my blog!

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Variations for Your Cozy Crockpot Stew

This basic slow cooker beef stew is already amazing, but you know me, I love to play around with flavors! If you want to jazz it up a bit, try adding some extra veggies like a cup of frozen peas or some sliced mushrooms during the last hour of cooking. A splash of Worcestershire sauce in with the liquids adds a fantastic savory depth, too! And if you’re watching your sodium intake, just use a low-sodium beef broth and skip adding extra salt until you taste it at the end. It’s all about making it perfect for *you*! Check out my recipe for Chicken Tortilla Soup for another flavor-packed comfort meal!

Serving Suggestions for Potato Carrot Stew Bowls

This hearty slow cooker beef stew is just begging to be served in a cozy bowl! For the ultimate comfort meal, I love pairing it with a big chunk of crusty bread, maybe something like my Cheesy Pull-Apart Garlic Bread. It’s perfect for soaking up every last drop of that rich gravy! If you’re up for something a little different, a scoop of my Loaded Potato Salad can be surprisingly delicious with it, or just a simple crisp green salad works beautifully. It’s all about making that bowl the star!

Make-Ahead and Freezer-Friendly Stews

This slow cooker beef stew is a lifesaver because it’s just as delicious the next day, maybe even better! You can totally make it a day or two ahead of time. Just let it cool down completely, then pop it into an airtight container in the fridge. When you’re ready to reheat, just warm it up gently on the stovetop or in the microwave until it’s bubbly and hot. It also freezes like a dream, making it one of my favorite freezer-friendly stews for those nights when you just can’t face cooking!

Beef Stew Calories Per Serving: A Balanced Meal

Now, about what’s in this hearty bowl! It’s a pretty wholesome meal, packed with good stuff. We’re looking at roughly 550 calories per serving. It’s a great balance of protein (around 40g, thanks to that lovely chuck roast!) and carbs (about 45g from the veggies). It also has about 25g of fat, which comes mostly from the beef and olive oil, giving it that rich, satisfying texture. Remember, these numbers are just estimates, though! They can change a bit depending on the exact ingredients you use and how generous you are with your portions. But overall, it’s a really satisfying and balanced meal, perfect for dinner!

Frequently Asked Questions about Slow Cooker Beef Stew

Can I use a different cut of beef besides chuck roast?

While chuck roast is my absolute favorite for its amazing tenderness in slow cooker recipes, you *can* use other cuts! Brisket or even a good quality round roast can work. Just know they might not get quite as fall-apart tender in the same amount of time. The key is a cut that has some fat and connective tissue to break down slowly. Remember, practice makes perfect, and I’ve tested this endlessly to get it just right!

How can I make this beef stew even richer or more decadent?

Oh, great question! To really amp up the richness, you can add a splash of Worcestershire sauce along with the liquids – it adds a wonderful savory depth. Some people really love adding a tablespoon of tomato paste for extra richness too. For an extra luxurious feel, you could even stir in a tablespoon of butter right at the end when you’re thickening it. It just makes everything a little silkier!

What if I don’t have red wine or prefer not to use it?

No worries at all if red wine isn’t your thing or you just don’t have any on hand! You can easily substitute it with an extra cup of beef broth. Some people even like using a combination of beef broth and a splash of balsamic vinegar for a little tang. You’ll still get a wonderfully flavorful stew, just with a slightly different nuanced profile. Don’t let that stop you from making this delicious dish!

My stew isn’t thick enough, what can I do?

This happens sometimes! If your stew isn’t quite as thick as you like after adding the flour slurry, don’t fret. You can easily make a second, smaller slurry with about a tablespoon of flour mixed with a couple of tablespoons of cold water and stir that in. Let it simmer uncovered for another 15-20 minutes on high until it reaches that perfect gravy-like consistency. You could also mash a few of those tender potatoes against the side of the crockpot to help thicken it up naturally!

Share Your Slow Cooker Beef Stew Creations!

I just love hearing from you all! If you make this amazing slow cooker beef stew, please leave a comment below and let me know how it turned out. Better yet, if you snap a picture, tag us on social media – I’d love to see your cozy creation! You can always get in touch with suggestions or questions over on my contact page too!

Slow Cooker Beef Stew

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A classic, hearty beef stew made in your slow cooker, featuring tender chuck roast, vegetables, and a rich broth.

• Author: Caroline Hayes
• Prep Time: 25 min
• Cook Time: 6-8 hours
• Total Time: 8 hours 25 min
• Yield: 6-8 servings 1x
• Category: Dinner
• Method: Slow Cooker
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 3 lbs beef chuck roast, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup dry red wine
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1.5 lbs potatoes, peeled and cut into 1-inch chunks
• 1 lb carrots, peeled and cut into 1-inch chunks
• 1/4 cup all-purpose flour (for thickening)
• 1/4 cup cold water (for thickening)

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Instructions

1. Pat the beef cubes dry with paper towels. Season with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear the beef cubes in batches until browned on all sides. Transfer the beef to your 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 until fragrant.
4. Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the skillet. Stir in the tomato paste, thyme, and rosemary.
5. Pour the liquid mixture over the beef in the slow cooker.
6. Add the potatoes and carrots to the slow cooker.
7. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef and vegetables are tender.
8. About 30 minutes before serving, whisk together the flour and cold water in a small bowl to create a slurry. Stir the slurry into the stew.
9. Increase the slow cooker to high (if not already) and cook uncovered for 30 minutes, or until the stew has thickened.
10. Taste and adjust seasoning if needed. Serve hot.

Notes

• For a deeper flavor, you can sear the beef in batches.
• If you prefer not to use red wine, you can substitute with an additional cup of beef broth.
• To thicken the stew without flour, you can mash some of the cooked potatoes against the side of the slow cooker or use a cornstarch slurry (2 tbsp cornstarch mixed with 1/4 cup cold water).
• This stew is freezer-friendly. Let it cool completely before transferring to freezer-safe containers.
• To reduce sodium, use low-sodium beef broth and adjust salt to your preference.

Nutrition

• Serving Size: 1.5 cups
• Calories: 550
• Sugar: 8g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 9g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 6g
• Protein: 40g
• Cholesterol: 120mg