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Easy Slow Cooker Beef Stew

A warm, hearty beef stew perfect for winter nights.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 506
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredient
  • 2.5 pounds beef chuck roast cubes
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon celery salt
  • 1/4 cup all-purpose flour
  • 3 tablespoons olive oil for searing
  • 3 tablespoons cold butter
  • 2 cups yellow onions diced
  • 4 cloves garlic minced
  • 5 carrots cut into chunks
  • 1 pound Yukon Gold potatoes halved
  • 1 cup frozen peas
Liquids & Seasonings
  • 1 cup dry red wine or substitute
  • 4 cups beef broth
  • 2 cubes beef bouillon
  • 2 tbsp worcestershire sauce
  • 3 tbsp tomato paste
  • 2 bay leaves
  • 1 spring-fresh rosemary
  • 1/4 cup cold water for slurry
  • 3 tbsp cornstarch optional

Equipment

  • 1 slow cooker required
  • large skillet optional
  • cutting board
  • sharp knife
  • Measuring cups/spoons

Method
 

  1. Season and coat the beef cubes with pepper, garlic salt, and celery salt, then dredge in flour.
  2. Heat olive oil in a large skillet over medium-high heat. Sear beef in batches until browned on all sides (2-3 minutes per side).
  3. Transfer seared beef to the slow cooker. Add diced onions, minced garlic, chunked carrots, and halved potatoes.
  4. In the same skillet, pour in red wine (or substitute) to deglaze, scraping up all the flavorful browned bits. Pour this over the ingredients in the slow cooker.
  5. Add beef broth, bouillon cubes, Worcestershire sauce, tomato paste, bay leaves, and rosemary sprig to the slow cooker.
  6. Cover and cook on LOW for 8 hours or HIGH for 4 hours.
  7. 15 minutes before serving, stir in frozen peas. For a thicker stew, mix cornstarch with cold water to make a slurry, stir into the stew, and cook an additional 15 minutes.
  8. Remove bay leaves and rosemary sprig. Swirl in cold butter for a velvety finish. Season with additional salt and pepper to taste.

Notes

• Freezing Instructions: Store in airtight containers for up to 3 months. Thaw overnight in refrigerator before reheating.
• Alcohol-Free Option: Use 1 cup beef broth + 1 tablespoon balsamic vinegar or red wine vinegar instead of wine.
• Meal Prep Friendly: Double the batch and freeze half for busy weeks. this makes weeknight dinners stress-free.
• Equipment Needed: 6-quart slow cooker, large skillet, cutting board, knife, measuring cups.
• Serving Suggestion: Serve with crusty bread, biscuits, or over mashed potatoes.