Go Back
Lena Joy

Easy Slow Cooker Beef Stew

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

Ingredients
  

  • 2.5 pounds beef chuck roast cut into 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
  • 1 cup dry red wine or substitute
  • 4 cups beef broth
  • 2 cubes beef bouillon
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons tomato paste
  • 2 bay leaves
  • 1 sprig fresh rosemary
  • 1/4 cup cold water for slurry
  • 3 tablespoons cornstarch optional, for thicker stew

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: Store in airtight containers for up to 3 months. Thaw overnight in the refrigerator, then reheat.
• Alcohol-Free Option: Use 1 cup beef broth + 1 tablespoon balsamic vinegar instead of wine.
• Meal Prep: Double the batch and freeze half for busy weeks.
• Equipment: 6-quart slow cooker, large skillet, cutting board, knife, measuring cups.
• Serving Suggestion: Serve with crusty bread, biscuits, or over mashed potatoes.
Tip: Some families find that giving vegetables fun names helps picky eaters try new foods
Nutrition (per serving):
 
Nutrient Amount Nutrient Amount
Calories 506 kcal Protein 28g
Carbohydrates 25g Fat 32g
Fiber 5g Saturated Fat 10g
Sugar 5g Cholesterol 91mg
Sodium 436mg Potassium 1259mg
Vitamin A 6555 IU Vitamin C 30.9mg
Calcium 83mg Iron 6.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Disclaimer: Nutrition information is an estimate and will vary based on cooking methods and brands used. For medical advice, consult a professional.