Ultimate Slow Cooker Beef Stew

This slow-cooker beef stew is a hearty, comforting dish packed with tender chunks of beef, potatoes, and veggies, simmered in a red-wine and herb broth. This special meal takes only minutes to prep; I sear the beef, then let it simmer for hours. By dinnertime, the meat is melt-in-your-mouth tender, the veggies perfectly cooked, and the broth incredibly flavorful.

This recipe is ideal for a chilly day or cold night, and I especially like to make it on busy weeknights. This meal is proof that effortless recipes can be filling and satisfying. Here are a few more crockpot recipes to keep you warm and full: Cheeseburger Soup, Cabbage Roll Soup, or Chicken Noodle Soup.

Cooking the stew in the crockpot makes a rich, hearty meal that pairs well with crusty bread. Browning the meat makes a huge difference, and I recommend not skipping it. It locks in juices and caramelizes for extra flavor. This is a perfect make-ahead recipe, since the crockpot tastes even better once the flavors meld. It’s also versatile and a great way to use up the veggies that have accumulated in the fridge.

Why you will love this recipe 

• Hands-off cooking: I can dump it all into the pot, set the timer, and let it cook. I come home to a delicious, cooked meal with no extra work.   
• Melts in your mouth: The meat always comes out tender and juicy, and it melts in your mouth. This recipe is so good, I even serve it on special occasions.
• A whole meal in one: No need for side dishes when I have meat, potatoes, and vegetables in one pot. I usually add some bread and salad, though. 
• Leftovers for tomorrow: Beef stew always tastes even better the next day. And it freezes wonderfully too, so I can make extra and plan. 

What you will need

• Meat: I use chuck roast that I trim and chop into chunks myself. Chuck roast has lots of connective tissue and marbling that melt during cooking. 
• Produce: Chopped yellow onion melts into the broth as it cooks, adding sweetness and thickening the gravy. Minced garlic releases maximum flavor and mellows out as it cooks. Diced celery brings a mild savory flavor to the broth. Carrot chunks add natural sweetness and bright color, and they stay firm during cooking because they are large. Halved red potatoes hold their shape and absorb the broth’s flavors as they cook. Baby Bella mushrooms add a rich, meaty taste and don’t turn to mush in the slow cooker. 
• Wet ingredients: I use vegetable oil to brown the beef while keeping it moist. I add unsalted butter to sauté the onions and garlic, giving them a rich taste and protecting them from burning. Red wine deglazes the skillet, amplifying the beef’s savory, meaty flavor and cutting through the fat. Worcestershire sauce adds deep umami to the broth. Tomato paste adds rich color and big tomato flavor to cut through the heavy fat. Low-sodium beef broth is the rich, beefy base that everything builds on. I use the low-sodium variety because I like to control how much salt goes into my stew.
• Dry ingredients: I coat the beef in flour to help it brown and thicken the gravy. If needed, I mix cornstarch with water to thicken the gravy after cooking. 
• Seasonings: Besides salt and pepper, I add bay leaves for herbal depth, thyme for a slightly minty flavor, and rosemary for a hint of floral taste.

How to prepare

Brown the beef: First, toss the meat chunks in a large bowl with flour, salt, and pepper until well coated. Then, I brown it in a skillet with vegetable oil over medium-high heat. I cook it for about 5 minutes, turning it until it’s browned on all sides, working in batches so it has plenty of room. When they are done, I place them into the slow cooker. 

Sauté the aromatics: When the meat is done, I turn the heat down to medium, add the butter, let it melt, then stir in the onion and garlic. Cook for 1 to 2 minutes. Then I pour in the wine and use a wooden spoon to scrape the browned bits from the bottom of the pan into the slow cooker with the meat.

Cook the stew: Worcestershire sauce, tomato paste, carrots, celery, potatoes, mushrooms, and beef broth. Then, I add the bay leaves, thyme, rosemary, salt, and pepper. I stir everything, cover the pot, and let it simmer on low for 7 to 8 hours. I taste and add salt and pepper as needed.

Thicken: If I need it thicker, I mash some of the potatoes or add the cornstarch mix. 

Serve with garnish: Finally, I serve the stew with chopped fresh parsley.  

Expert tip

Cooking low and slow

There is no reason to rush a crockpot beef stew. If you’re making beef stew in the slow cooker, plan to cook it low and slow. It needs at least 6 hours, but 8 hours would be even better. This gives the tough connective tissue plenty of time to melt and tenderize the meat. It also lets the vegetables simmer in the sauce and absorb the herbs and spices. That way, everything is infused with delicious flavor, and the meat melts in your mouth.

More tips to consider:

• Sear the beef first to build umami through caramelization.
• Flavor boosters can really elevate beef stew. Add extra layers of enhancement with different sauces and juices.
• Don’t add soft veggies too soon, or they will turn to mush. Also, use the right kind of potatoes, not too starchy. 
• Use the right cut of beef and chop your own pieces for the best flavor and texture. 

Recipe variations and add-ins:

• Different meat: This stew is also delicious with chunks of pork, chicken, or lamb. It is also quite tasty with ground sausage.
• More veggies: To make this stew even heartier, I often add more vegetables like green beans, peas, corn, asparagus, and broccoli. You could also swap regular potatoes for sweet potatoes. 
• Ranch stew: Add some of my homemade ranch seasoning mix for a tangy ranch flavor. 
• Cajun style: For something a little spicier, use my Cajun seasoning mix. 
• Extra spicy: If that is not spicy enough, add some jalapeños and red pepper flakes. 

Serving suggestions:

To soak up the savory broth, I always serve some bread, like these homemade bread sticks. They are easy to make, and just one is enough to enjoy a whole bowl of stew! I top them with melted butter, my own Italian seasoning, and grated Parmesan cheese for extra flavor. My Amish potato dinner rolls are also a favorite. Made with real mashed potatoes, they are soft and fluffy with a unique buttery flavor that everyone loves. 

I usually serve this with a salad too. Something simple like iceberg lettuce, cherry tomatoes, and shredded cheese, with a variety of dressing options. I like to make my own dressings because I don’t like the additives and preservatives in the store-bought ones. Try my thick, tangy Thousand Island dressing made with mayo, ketchup, and pickle relish, or my zesty Italian dressing, which you can make in 5 minutes with olive oil, red wine vinegar, lemon juice, and a variety of herbs and spices. For dessert, this matcha strawberry tiramisu is the perfect no-bake treat and will “wow” your family and friends!

How to store leftovers:

• Refrigerate: Leftover stew will last up to a week in the fridge in an airtight container.  
• Freezing: I freeze leftovers in quart-sized freezer bags so I can take out just what I need, and they stay fresh for up to 3 months.
• Defrost: Defrost frozen stew in the fridge overnight before reheating.
• Reheating: I reheat stew in a saucepan over medium heat, stirring frequently until heated through.

Frequently asked questions

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