There’s something deeply satisfying about a slow cooker dish that fills your home with the scent of simmering beef and herbs. This beef stew, with its tender chunks of meat and colorful vegetables, feels like a warm hug after a long day. It’s the kind of meal you come back to, knowing it will be waiting for you, rich and ready.
I remember the first time I tried this recipe—it was one of those days when I couldn’t quite decide if I was too tired to cook or too hungry to wait for takeout. Somehow, I set everything up in the slow cooker before running out for errands. When I returned, the house smelled like a cozy little bistro. I may have accidentally left the bay leaves in a bit too long, but honestly, that just added a little extra bite. Sitting down with a bowl, I felt like I’d done something good for myself, even if the timing wasn’t perfect. It’s forgiving in that way.
- The flavors deepen all day, making every spoonful more satisfying than the last.
- It’s simple — and that’s kind of the point. No fuss, just set it and forget it.
- Hearty vegetables soak up the broth, adding texture and warmth without extra effort.
- Perfect for making ahead and feeding a crowd, though leftovers might be the best part.
- It takes time, so it’s not for last-minute hunger pangs, but the payoff is worth the wait.
If you’re worried about the slow cooker taking up too much space or not having the right pot, don’t be. Most standard slow cookers will work just fine for this recipe—no fancy gadgets needed. When it’s time to serve, a crusty piece of bread or a simple green salad can balance the richness perfectly.
Print
Slow Cooker Beef Stew
- Total Time: 8 hours 20 minutes
- Yield: 6 1x
Description
A hearty and comforting slow cooker beef stew made with tender beef chunks, vegetables, and rich broth, perfect for an easy and satisfying meal.
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons all-purpose flour
2 tablespoons olive oil
4 cups beef broth
1 cup dry red wine
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
3 cloves garlic, minced
1 large onion, chopped
4 large carrots, peeled and sliced into 1/2-inch pieces
3 medium potatoes, peeled and cut into 1-inch cubes
2 stalks celery, sliced
2 teaspoons dried thyme
1 teaspoon dried rosemary
2 bay leaves
1 cup frozen peas
Instructions
In a large bowl, season the beef cubes with salt and black pepper.
Sprinkle the flour over the beef and toss to coat evenly.
Heat olive oil in a large skillet over medium-high heat.
Add the beef cubes in batches and brown on all sides, about 5 minutes per batch. Transfer browned beef to the slow cooker.
In the same skillet, add chopped onion and minced garlic, sauté for 2-3 minutes until fragrant.
Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the skillet.
Stir in tomato paste and Worcestershire sauce until combined.
Pour the broth mixture over the beef in the slow cooker.
Add carrots, potatoes, celery, dried thyme, dried rosemary, and bay leaves to the slow cooker.
Cover and cook on low for 8 hours or until the beef is tender and vegetables are cooked through.
About 15 minutes before serving, stir in the frozen peas and cook until heated through.
Remove bay leaves before serving.
- Prep Time: 20 minutes
- Cook Time: 8 hours
In my kitchen, I usually keep things easy: slow cooker on low, then forget about it for the afternoon. Sometimes I swap out the red wine for extra broth if I’m avoiding alcohol, and it still tastes great, though a bit less deep. Adding a splash of balsamic vinegar at the end can brighten the stew if you like a little tang. If you’re feeling adventurous, stirring in a handful of pearl onions or mushrooms works, too, but I haven’t tested those every time.
FAQ
Can I use a different cut of beef? Yes, but chuck is ideal for tenderness. Other cuts might need adjustments to cooking time.
What if I don’t have red wine? You can substitute with more beef broth or a bit of grape juice for sweetness.
Can I freeze leftovers? Absolutely. Just cool completely, store in airtight containers, and thaw overnight before reheating.
Is it okay to add peas at the beginning? Adding peas too early can make them mushy. Stir them in near the end for the best texture.
When you’re ready for a meal that feels like it took hours but really just asks for a little patience, this slow cooker beef stew waits quietly on your counter. Give it a try, save it for later, and let the cozy comfort unfold bite by bite.