Slow Cooker Beef Stew

Hearty slow cooker beef stew with tender beef, potatoes, carrots, and a rich savory broth. This comforting one-pot meal is perfect for a cozy family dinner.

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Prep Time 25

Cook Time 8 30

Total Time 8 55

Servings: 6 servings

Course: dinner

Cuisine: American

Calories: 485

Ingredients Equipment Method Notes

Ingredients

2 pound beef chuck, cut into 1 1/2-inch cubes
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 large onion, chopped
3 clove garlic, minced
4 cup beef broth
1 cup dry red wine optional, or replace with more beef broth
3 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
2 bay leaf bay leaves
4 large carrots, peeled and cut into 1-inch pieces
3 stalk celery, cut into 1-inch pieces
1 1/2 pound Yukon Gold potatoes, cut into 1-inch chunks
1 cup frozen peas
2 tbsp cornstarch
2 tbsp cold water
2 tbsp chopped fresh parsley optional

Equipment

slow cooker
large skillet
large mixing bowl
wooden spoon
measuring cups and spoons

Method

In a large bowl, toss the beef cubes with flour, salt, and black pepper until evenly coated.
Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches on all sides, then transfer it to the slow cooker.
Add the chopped onion to the skillet and cook for 3 to 4 minutes, stirring occasionally, until softened. Stir in the garlic and cook for 30 seconds.
Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pan. Stir in the tomato paste, Worcestershire sauce, thyme, and bay leaves.
Transfer the liquid mixture to the slow cooker. Add the carrots, celery, and potatoes, then stir gently to combine.
Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the beef and vegetables are tender.
About 15 minutes before serving, stir together the cornstarch and cold water in a small bowl. Add the slurry to the slow cooker along with the frozen peas.
Cover and cook for 10 to 15 minutes more, until the stew has thickened slightly and the peas are heated through.
Remove the bay leaves, taste, and adjust seasoning if needed. Garnish with chopped parsley, if desired, and serve hot.

Notes

If you prefer not to use wine, replace it with additional beef broth. For a thicker stew, let it cook uncovered for the last few minutes after adding the slurry.