Go Back
+ servings
Slow Cooker Beef Stew from Scratch

Ultimate Slow Cooker Beef Stew

This homemade stew is a hearty dish packed with chunks of tender meat, potatoes, and veggies. #beefstew #stew #beefrecipes #sweetandsavorymeals #easyrecipe #slowcooker #crockpotis a hearty dish packed with chunks of tender meat, potatoes, and veggies.
Course Main Course
Cuisine American
Keyword Slow Cooker Beef Stew
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings 8 servings
Calories 420kcal
Author Catalina Castravet


  • 2-3 pounds chuck roast or beef stewing meat trimmed and cut into 2-3 inch cubes
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter unsalted
  • 1 yellow onion peeled and chopped
  • 5 cloves garlic minced
  • 1 cup red wine or use beef broth
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • 4 cups beef broth low-sodium, more if needed
  • 4 medium carrots peeled and cut into 1/4-inch chunks
  • 1 cup celery diced
  • 1 pound mini red potatoes peeled and cut into halves
  • 8 ounces baby Bella mushrooms cleaned stem removed and cap cut into halves
  • 3 bay leaves
  • 6 sprigs fresh thyme tied together
  • 3 sprigs fresh rosemary

Cornstarch Mix:

  • 3 tablespoons cornstarch
  • 4 tablespoons water


  • Chopped fresh parsley


  • Place beef chunks into a large bowl, sprinkle with flour, salt, and black pepper. Use kitchen tongs to toss and coat the beef in flour.
  • Place a non-stick skillet, over medium-high heat and add 2 tablespoons of oil. Once the oil is hot, add the beef into one layer, work in batches if needed. Brown, on all sides, for about 5 minutes per batch. Once done cooking, transfer it to the slow cooker.
  • Reduce the heat to medium and add the butter, once melted add onion and garlic and cook for 1-2 minutes. Add the wine to deglaze the skillet. Transfer the mixture to the slow cooker on top of the meat.
  • Add Worcestershire sauce and tomato paste.
  • Add carrots, celery, potatoes, and mushrooms (if using).
  • Pour beef broth on top.
  • Add bay leaves, thyme, and rosemary. Season with salt and pepper.
  • Cover and cook on LOW for 7-8 hours.
  • Taste and adjust for salt and pepper.
  • If you prefer the stew to be thicker, either mash some of the potatoes or add the cornstarch mix.
  • Mix cornstarch and water in a small bowl until fully combined. Add the mixture to the pot during the last 30 minutes of cooking.
  • Garnish with chopped parsley and serve.


Calories: 420kcal | Carbohydrates: 21g | Protein: 25g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 78mg | Sodium: 979mg | Potassium: 976mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5395IU | Vitamin C: 10.7mg | Calcium: 67mg | Iron: 4mg