Here’s a hearty, flavorful Slow Cooker Beef Stew—perfect for a cozy meal with minimal effort.
Slow Cooker Beef Stew
Ingredients (6 servings)
- 2 lbs beef chuck, cut into 1½-inch cubes
- 2–3 tbsp flour (for dredging, optional)
- Salt and black pepper, to taste
- 2 tbsp oil
- 4 cups beef broth
- 1 cup red wine (optional, can replace with more broth)
- 3 carrots, peeled and cut into chunks
- 2–3 potatoes, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1–2 bay leaves
- 1 cup frozen peas (optional, add at end)
Instructions
- Brown the beef (optional but adds flavor)
- Season beef with salt and pepper and dredge lightly in flour.
- Heat oil in a skillet over medium-high heat. Brown beef on all sides, 3–4 minutes per side.
- Add to slow cooker
- Place browned beef (or raw, if skipping browning) in slow cooker.
- Add carrots, potatoes, onion, garlic, thyme, rosemary, bay leaves, Worcestershire sauce, and broth/wine.
- Cook
- LOW: 7–8 hours
- HIGH: 4–5 hours
- Beef should be tender and vegetables cooked through.
- Finish
- If using, stir in peas and cook another 10–15 minutes.
- Adjust seasoning with salt and pepper.
- Remove bay leaves before serving.
Tips
- For thicker stew: Mix 2 tbsp cornstarch with 2 tbsp water and stir in last 30 minutes of cooking.
- Add extra herbs or garlic for depth of flavor.
- Best served with crusty bread or over rice.
Variations
- Irish-style: Add parsnips and Guinness instead of wine
- Low-carb: Skip potatoes, add turnips or cauliflower
- Slow-cooker “dump” method: Skip browning, just toss everything in
If you want, I can make a one-step version for busy mornings, or a rich, wine-braised restaurant-style version.
