There’s something about a chilly evening that makes you crave a meal slow-cooked to perfection, the kind that fills the kitchen with deep, savory aromas and promises comfort in every bite. This New York Times slow cooker beef stew delivers exactly that—a bowl packed with tender beef, carrots, potatoes, and a broth that tastes like it’s been simmering all day, even if you only started the slow cooker this morning.
I remember the first time I made this stew. I was juggling a few things in the kitchen—half-distracted by the phone buzzing somewhere nearby and the lingering scent of garlic still clinging to my fingers. Somehow, the beef browned beautifully despite my wandering attention, and the slow cooker did its magic while I tackled the rest of my day. When I came back hours later, the house was filled with a rich, earthy smell that made me pause for a moment, just to breathe it in. The vegetables were tender yet held their shape, and the peas added a surprising pop of color and sweetness. It wasn’t perfect—my timing was a little off, and I might have added a touch too much salt—but that’s part of the charm. It felt homemade and honest.
Why you’ll love it:
- The slow cooker does the heavy lifting, so you can step away and trust it to develop deep flavors.
- It’s simple—and that’s kind of the point—no need for complicated steps or fancy ingredients to get hearty comfort food.
- The vegetables feel fresh and vibrant, balancing the richness of the beef without getting mushy.
- It’s a great way to fill your home with a cozy atmosphere on a day when you just want to slow down.
- One tiny tradeoff: it takes time, but it’s mostly hands-off, which is a win in my book.
If you’re worried about having the right equipment, don’t be. A basic slow cooker works just fine—nothing fancy needed. When it comes to serving, this stew pairs wonderfully with crusty bread or even a simple green salad for some contrast. I’ve tried swapping out the red wine for a little extra broth when I was out of wine, and while it’s not quite the same, it still turned out pretty good. Sometimes I toss in parsnips or a handful of mushrooms for a little twist, though I haven’t tested every variation extensively.
Print
New York Times Slow Cooker Beef Stew
- Total Time: 7 hours 20 minutes
- Yield: 6 1x
Description
A hearty and comforting slow cooker beef stew featuring tender beef, carrots, potatoes, and a rich savory broth, perfect for a cozy meal.
Ingredients
2 pounds beef chuck, cut into 1 1/2-inch cubes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1 large onion, chopped (about 1 1/2 cups)
3 cloves garlic, minced
3 tablespoons all-purpose flour
1 cup dry red wine
4 cups low-sodium beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme
2 bay leaves
4 large carrots, peeled and cut into 1-inch pieces
3 medium Yukon Gold potatoes, peeled and cut into 1-inch pieces
2 stalks celery, sliced
1 cup frozen peas, thawed
2 tablespoons chopped fresh parsley
Instructions
Pat the beef cubes dry with paper towels and season them with kosher salt and black pepper.
Heat the vegetable oil in a large skillet over medium-high heat. Working in batches, brown the beef cubes on all sides, about 5 minutes per batch. Transfer browned beef to the slow cooker.
Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more.
Sprinkle the flour over the onion and garlic mixture and stir to coat. Cook for 2 minutes to remove the raw flour taste.
Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Simmer until the wine is reduced by half, about 3-4 minutes.
Transfer the wine and onion mixture to the slow cooker with the beef. Add the beef broth, tomato paste, dried thyme, and bay leaves. Stir to combine.
Cover and cook on low for 6 hours.
After 6 hours, add the carrots, potatoes, and celery to the slow cooker. Cover and cook on low for an additional 1 hour, or until the vegetables are tender.
Remove the bay leaves. Stir in the thawed peas and chopped fresh parsley. Cook uncovered for 5 minutes to heat the peas through.
Taste and adjust seasoning with additional salt and pepper if needed. Serve hot.
- Prep Time: 20 minutes
- Cook Time: 7 hours
Kitchen Notes: Using a slow cooker means you can start this stew in the morning and come home to a meal that’s ready to warm you up. For a creamier texture, some folks stir in a splash of cream or coconut milk at the end, which I’ve dabbled with but haven’t settled on as a must-do. Leftovers reheat beautifully and often taste even better the next day, making this a great option for meal prep.
FAQ
Can I make this stew without red wine? Yes, you can substitute more beef broth, though the flavor will be a bit less complex.
How long can I keep leftovers? Refrigerate for up to 4 days or freeze for up to 3 months.
Can I use a different cut of beef? Chuck is preferred for its tenderness after slow cooking, but other stew-friendly cuts can work.
Give this a try on your next cold day and see how the slow cooker turns simple ingredients into something deeply satisfying. Save it, print it, and let the warming comfort of this stew be your go-to meal when you need it most.