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–+ servings
A close-up of a bowl of rich beef stew, featuring tender chunks of beef, potatoes, and carrots, garnished with fresh herbs.

Slow Cooker Beef Stew

A rich and hearty beef stew made in your slow cooker. This recipe is designed to develop deep flavor throughout the day.
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Prep Time 20 minutes
Cook Time 8 hours
Resting Time 1 hour
Total Time 9 hours 20 minutes
Servings: 6 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Stew
  • 2 lbs beef chuck roast cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 4 cups beef broth
  • 1 cup dry red wine optional
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 lbs potatoes peeled and cut into 1-inch chunks
  • 1 lb carrots peeled and cut into 1-inch chunks
  • 1/2 cup frozen peas

Equipment

  • slow cooker
  • Large skillet
  • Cutting board
  • Knife

Method
 

  1. In a bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
  2. Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches, then transfer to the 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. Transfer the onion and garlic to the slow cooker.
  4. Pour the beef broth and red wine (if using) into the slow cooker. Stir in the tomato paste, thyme, and rosemary.
  5. Add the potatoes and carrots to the slow cooker.
  6. Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef and vegetables are tender.
  7. Stir in the frozen peas during the last 30 minutes of cooking.
  8. Let the stew rest for 10 minutes before serving.

Notes

For a thicker stew, you can mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 30 minutes of cooking.

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