Slow Cooker Beef Stew (This recipe is too easy)
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REVIEWS)
PREP:
10 minutes
TOTAL:
SERVES:
8
When it’s cold outside, there’s nothing better than filling the house with the smell of a hearty slow cooker beef stew simmering away. This recipe is pure winter comfort food and a staple in our home.
This stew is everything you want after a long day: tender beef, rich flavor, and ridiculously satisfying. The beef practically melts in your mouth, the vegetables are perfectly cooked, and the thick, savory sauce will have you reaching for some crusty bread to soak up every last drop.
Whether you’re feeding the whole family or just looking for leftovers that somehow taste better the next day, this slow cooker beef stew recipe is the answer.
Table of contents
Why This Recipe Always Wins
This is not just any stew—it’s Dad-level stew. Here’s why this recipe works:
- Searing the beef: I know it’s an extra step, but trust me, it’s worth it. Browning the beef stew meat gives you that deep, caramelized flavor that turns good stew into great stew.
- Low and slow magic: Toss everything into the slow cooker and let time do its thing. After 7–8 hours on low heat, you’ve got beef so tender it practically falls apart at the touch of a fork.
- Customizable to your vibe: Don’t have red wine? Use balsamic vinegar. Want to toss in extra veggies? Go wild. This recipe is as flexible as your schedule.
- Perfect for leftovers: This stew keeps in the fridge for 3-4 days and tastes even better the next day, making it an ideal meal prep option.
Equipment Needed
Here’s what you’ll need to make this slow cooker beef stew, along with some product recommendations to help you gear up for success:
Slow Cooker
A 6-quart slow cooker is the perfect size for this recipe, whether you’re feeding a family or making extra for leftovers.
Recommended Product: Crock-Pot 6-Quart Cook & Carry Programmable Slow Cooker – This model comes with a digital timer, locking lid (perfect for transporting leftovers!), and is super easy to clean.
Cast Iron Skillet
To get that beautiful sear on the beef, a cast iron skillet is a must. It heats evenly, retains heat well, and gives you a golden-brown crust that’s full of flavor.
Recommended Product: Lodge 12-Inch Cast Iron Skillet – Affordable, durable, and pre-seasoned for instant use. This is a kitchen essential you’ll use for years.
Cutting Board and Chef’s Knife
You’ll need a sturdy cutting board and a sharp chef’s knife to prep the potatoes, carrots, and onions, as well as trim the beef if necessary.
Recommended Products:
John Boos Block Reversible Wood Cutting Board – Double-sided, durable, and non-slip. Perfect for handling raw meat and vegetables.
Dalstrong Professional Chef Knife – 8” Blade – A lightweight, high-quality knife that’s affordable and razor-sharp.
Wooden Spoon or Spatula
A sturdy wooden spoon or spatula is ideal for stirring the onions, garlic, and tomato paste while deglazing the pan.
Recommended Product: OXO Good Grips Wooden Spoon Set – A set of durable, comfortable-to-hold wooden spoons that are perfect for cooking on high heat.
Measuring Cups and Spoons
Accurate measurements make all the difference, especially when mixing the cornstarch slurry or substituting the wine.
Recommended Product: OXO Good Grips 6-Piece Measuring Cups and Spoons Set – Easy to read, stackable, and durable for everyday use.
Mixing Bowl
A small mixing bowl is handy for quickly whipping up the cornstarch slurry or blending alternatives like tomato paste and Worcestershire sauce.
Recommended Product: Pyrex 3-Piece Glass Mixing Bowl Set – Microwave-safe, dishwasher-safe, and great for everything from prep work to serving.
Ingredients: What You’ll Need
This recipe is as simple as it gets—just everyday ingredients that come together to create something magical.
The Meat
- 3–4 lbs chuck roast: Chuck roast is my go-to because it’s got just the right amount of marbling. That fat melts down during slow cooking, creating tender chunks of beef that are fork-tender. Pro tip: don’t skip the sear!
The Veggies
- 4 medium Yukon Gold or Russet potatoes: Yukon Golds hold their shape and add a buttery texture, while Russets break down slightly to thicken the stew naturally.
- 4 large carrots: Peel and chop into hearty chunks. No one wants sad, flimsy carrots in their stew.
- 1 medium onion: Diced for a nice flavor base.
- 4 cloves garlic: Minced. Because garlic makes everything better.
The Liquid Gold
- 4 cups beef broth: This is the foundation of your stew’s rich sauce.
- ¼ cup dry red wine (optional): A wine like Cabernet Sauvignon or Merlot adds acidity and depth. No wine? Use balsamic vinegar.
- 1 tbsp Worcestershire sauce: Adds savory umami that pairs perfectly with beef.
- 1–2 tbsp tomato paste: Boosts the richness of the broth with subtle sweetness and acidity.
- 1 cup water: Keeps everything perfectly balanced.
- 1 cup cornstarch slurry: Mix 2 tablespoons cornstarch with cold water to create the perfect thick broth.
The Flavor Boosters
- 2 tbsp olive oil: For searing the beef and sautéing the onions.
- SPG seasoning: A simple mix of salt, black pepper, and garlic powder to season the beef.
- 4 sprigs fresh rosemary + 4 sprigs fresh thyme: Because your kitchen should smell like a gourmet restaurant.
- 1–2 bay leaves: These little guys are stealth flavor bombs.
How to Make Slow Cooker Beef Stew
Sear the Beef Like a Pro
Season your chuck roast generously with SPG seasoning. Heat 2 tablespoons of olive oil in a cast iron skillet over medium-high heat. Sear the beef for 2–3 minutes per side until a golden-brown crust forms. (Pro tip: Don’t overcrowd the pan. If your roast is too big, cut it into two pieces and sear one at a time.)
Deglaze the Flavor Bomb
After searing, transfer the beef to your slow cooker. In the same skillet:
- Add diced onions and garlic, sautéing for 1–2 minutes until fragrant.
- Stir in 1–2 tablespoons of tomato paste and cook for another 1–2 minutes to caramelize.
- Add ¼ cup red wine (or balsamic vinegar) and 1 tablespoon Worcestershire sauce to deglaze the pan. Scrape up those flavorful browned bits (the brown bits are liquid gold).
- Pour this mixture over the beef in the slow cooker.
Load Up the Slow Cooker
Add the carrots, potatoes, and 1–2 bay leaves to the slow cooker, spreading them around the beef. Pour in the beef broth and water until everything is mostly submerged. Add the fresh rosemary and thyme on top.
Low and Slow = Perfection
Cover and cook on low heat for 7–8 hours or on high for 4–5 hours. Resist the urge to peek—it’s doing just fine without you. When the beef stew meat is fork-tender, you’ll know it’s ready.
Thicken It Up
Turn the slow cooker to warm. Stir in the cornstarch slurry and let the stew sit for 10–15 minutes. This creates a luscious, velvety thick broth that clings to every bite.
Serve and Bask in the Compliments
Shred the beef with a fork, give the stew a good stir, and serve warm. Don’t forget some crusty bread or mashed potatoes on the side—this stew deserves it.
Pro Tips for Perfect Beef Stew
- Let the beef come to room temp before searing. This helps it cook evenly and gives you that perfect crust.
- Don’t skip the sear. I know I said it before, but it’s worth repeating—this step is everything.
- Use fresh herbs. Dried herbs are fine in a pinch, but fresh rosemary and thyme take this stew to another level.
- Store like a pro. Leftovers keep in the fridge for 3–4 days in an airtight container.
Serving Suggestions
This slow cooker beef stew is a hearty, stand-alone meal, but adding the right side can make it even more satisfying. Here are three perfect pairings:
Crusty Bread
There’s nothing better than tearing into a warm, crusty loaf of bread to scoop up the rich, savory sauce. Whether it’s a French baguette, sourdough, or rustic ciabatta, this is the ultimate sidekick for stew. Pro tip: Toast the slices for a little extra crunch!
Mashed Potatoes
Take your beef stew to the next level by serving it over creamy mashed potatoes. The velvety texture of the potatoes absorbs the broth, creating a meal that’s equal parts indulgent and comforting. For the best mash, use Yukon Gold or Russet potatoes and mix in butter, cream, and a hint of garlic.
Buttery Biscuits
Warm, flaky buttermilk biscuits are a classic pairing for stew. They’re perfect for soaking up the broth while adding a rich, buttery bite. Whether homemade or store-bought, biscuits make this meal feel extra cozy.
These sides will elevate your slow cooker beef stew into a comforting, crowd-pleasing dinner your family will love.
How to Skip the Wine (Without Losing Flavor)
Not a fan of cooking with wine? No problem—this stew still packs all the rich, savory flavor you’re craving. Here’s how to make it work without popping the cork:
- Balsamic vinegar: Mix 2–3 tablespoons with water or beef broth to make ½ cup. It adds a tangy depth that’s just as good as wine.
- Beef broth: Keep it simple—just add an extra ½ cup of beef broth for a classic, hearty base.
- Tomato paste: Stir in 1–2 extra tablespoons of tomato paste when cooking the onions and garlic. It brings acidity and richness that’ll make you forget the wine ever existed.
Pro Tip: Throw in 1–2 tablespoons of Worcestershire sauce for a little extra umami magic. Pair it with balsamic vinegar or tomato paste, and you’ll have a broth so good, no one will even miss the wine.
Boom. You’ve got a wine-free beef stew with all the flavor and none of the fuss!
Frequently Asked Questions About Slow Cooker Beef Stew
What’s the Difference Between Beef Stew and Pot Roast?
Beef stew is made with bite-sized chunks of beef simmered in broth, while pot roast uses a whole cut of beef cooked in a thicker gravy. Stew is spoonable and hearty, while pot roast is typically sliced and served with a side.
What’s the Best Dry Red Wine for Cooking Beef Stew?
Cabernet Sauvignon, Merlot, or Pinot Noir are great dry red wines for beef stew. They add depth and richness to the broth. If you don’t want to use wine, substitute with balsamic vinegar or beef broth.
Can I Make Slow Cooker Beef Stew in an Instant Pot?
Yes! Sear the beef using the sauté function, add the ingredients, and pressure cook on high for 35 minutes. Let the pressure release naturally for 10 minutes, then manually release the rest. Stir in the cornstarch slurry to thicken.
Can I Use a Dutch Oven Instead of a Slow Cooker?
Yes! A Dutch oven works perfectly for making beef stew. Follow the same steps: sear the beef, deglaze the pan, and add all ingredients. Cover the Dutch oven with its lid and simmer on low heat for 2–3 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking, and finish with the cornstarch slurry if needed for thickening.
How Do I Thicken Slow Cooker Beef Stew?
To thicken beef stew, mix 2 tablespoons of cornstarch with 1 cup cold water or broth. Stir the slurry into the stew and let it sit on warm for 10–15 minutes.
Can I Use Other Cuts of Beef for Beef Stew?
Chuck roast is best, but brisket, bottom round, or short ribs also work. These cuts get tender during slow cooking.
How Long Does Slow Cooker Beef Stew Last in the Fridge?
Store leftovers in an airtight container for 3–4 days. Reheat on the stovetop or in the microwave.
What Are the Best Potatoes for Beef Stew?
Use Yukon Gold or Russet potatoes. Yukon Golds hold their shape, while Russets break down slightly to thicken the stew naturally.
Can I Freeze Beef Stew?
Yes! Cool the stew completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Recipe Variations
Switch Up the Protein: Replace beef with lamb for a rich twist or use chicken thighs for a lighter version of the stew.
Make It Gluten-Free: Instead of using cornstarch slurry, thicken the stew with a gluten-free alternative like arrowroot powder.
Add Extra Veggies: Bulk up the stew with mushrooms, parsnips, or sweet potatoes for additional flavor and nutrients.
Spice It Up: Add a pinch of red pepper flakes or a dash of smoked paprika for a little heat.
Go Italian: Stir in a can of diced tomatoes, a splash of balsamic vinegar, and some Italian seasoning for an Italian-inspired beef stew.
Swap Out the Broth: Replace beef broth with vegetable stock or mushroom stock for a different flavor profile.
More Slow Cooker Recipes You’ll Love
If you’re a fan of slow cooker recipes, check out these other crowd-pleasers on the DWAP site:
- Slow Cooker Pulled Pork Sandwiches – Juicy, flavorful pulled pork that practically makes itself.
- Slow Cooker Chicken Tikka Masala – A creamy, spiced curry perfect for weeknight dinners.
- Crock Pot Chili – Hearty, spicy, and perfect for game day.
- Slow Cooker Pot Roast with Gravy – A classic recipe with tender beef, potatoes, and gravy.
- Slow Cooker Mac and Cheese – The ultimate comfort food with a rich, cheesy sauce.
Slow Cooker Beef Stew Recipe
Equipment
- Cast Iron Skillet
- Slow cooker (6-quart or larger)
- Wooden spoon (for deglazing the pan)
- Measuring cups and spoons
- Pro Tips:
Ingredients
Beef
- 4 LBS chuck roast
- 2 tbsp olive oil for searing
- 1 tbsp SPG seasoning salt, pepper, garlic powder
Vegetables
- 4 medium Yukon Gold potatoes peeled and cut into chunks
- 4 large carrots peeled and chopped
- 1 medium onion diced
- 4 cloves garlic minced
Broth and Flavor Enhancers
- 4 cups beef broth
- ¼ cup red wine optional, or substitute – see instructions
- 1 tbsp Worcestershire sauce
- 2 tbsp tomato paste
- 1 cup water
- 2 bay leaves
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
Thickener
- 1 cup cornstarch slurry 2 tbsp cornstarch mixed with 1 cup cold water
Instructions
Sear the Beef
- Generously season the chuck roast with SPG seasoning.
- Heat olive oil in a cast iron skillet over medium-high heat. Sear the beef for 2–3 minutes per side until golden brown. Work in batches if necessary to avoid overcrowding.
- Transfer the seared beef to the slow cooker.
Deglaze the Pan
- In the same skillet, sauté the onion and garlic for 1–2 minutes until fragrant.
- Stir in the tomato paste and cook for another 1–2 minutes to caramelize.
- Add red wine (or substitute) and Worcestershire sauce to deglaze the pan, scraping up the browned bits. Pour this mixture over the beef in the slow cooker.
Load the Slow Cooker
- Add the potatoes, carrots, rosemary, thyme, and bay leaves to the slow cooker. Pour in the beef broth and water until everything is mostly submerged.
Cook the Stew
- Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the beef is fork-tender.
Thicken the Broth
- Once cooked, set the slow cooker to warm. Stir in the cornstarch slurry and let the stew sit for 10–15 minutes, stirring occasionally, until the broth thickens.
Serve
- Shred the beef with a fork, give the stew a good stir, and serve warm. Pair it with crusty bread or mashed potatoes for a perfect meal.
Notes
Don’t skip the sear! It’s the secret to adding depth of flavor to the stew.
Use Yukon Gold potatoes for a creamy texture or Russets for natural thickening. Avoid red potatoes, as they can become mushy in the slow cooker.
To omit the wine, substitute it with balsamic vinegar, beef broth, or extra tomato paste for a rich and flavorful broth.
Variations: Protein Swap: Replace beef with lamb for a twist or use chicken thighs for a lighter version.
Gluten-Free Option: Use arrowroot powder instead of cornstarch for thickening.
Spicy Kick: Add red pepper flakes or smoked paprika for a touch of heat.
Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3–4 days.
Reheat on the stovetop over medium heat or in the microwave.
Freeze for up to 3 months in freezer-safe containers. Thaw overnight in the fridge before reheating.
Notes: This recipe can also be made in a Dutch oven. Follow the same steps, then simmer on low heat for 2–3 hours, stirring occasionally, until the beef is tender.
