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Slow Cooker Beef Stew

A steaming bowl of slow cooker beef stew, featuring tender chunks of beef and soft potatoes in a rich, savory broth.
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A classic, hearty beef stew made in your slow cooker, featuring tender chuck roast, vegetables, and a rich broth.

Ingredients

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  • 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)

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

Find it online: https://recipestokeep.com/slow-cooker-beef-stew/