Description
This ultimate slow cooker beef stew recipe delivers tender beef, savory vegetables, and a rich, comforting broth with minimal effort. Perfect for a cozy family dinner!
Ingredients
2 lbs boneless beef chuck roast, cut into 1.5-inch cubes
2 tbsp olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
4 cups beef broth (low sodium preferred)
1 cup dry red wine (optional, but highly recommended for depth)
1 (14.5 oz) can diced tomatoes, undrained
1 tbsp tomato paste
2 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
1.5 lbs small red potatoes, quartered (or Yukon Gold)
1 lb carrots, peeled and cut into 1-inch pieces
1 cup frozen peas
Salt and freshly ground black pepper to taste
2 tbsp cornstarch (optional, for thickening)
2 tbsp cold water (optional, for thickening)
Fresh parsley, chopped, for garnish
Instructions
Step 1: Pat the beef cubes dry with paper towels. Season generously with salt and black pepper.
Step 2: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Working in batches if necessary, sear the beef on all sides until nicely browned. This step adds a crucial layer of flavor. Transfer the browned beef to your slow cooker.
Step 3: In the same skillet, add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Deglaze the pan with red wine (if using), scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly. If not using wine, skip this step and proceed to the next.
Step 4: Pour the onion and garlic mixture (and wine reduction if used) into the slow cooker with the beef.
Step 5: Add the beef broth, diced tomatoes (undrained), tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves to the slow cooker. Stir everything gently to combine.
Step 6: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is very tender. The cooking time for this slow cooker beef stew recipe can vary slightly based on your appliance.
Step 7: About 1-1.5 hours before the stew is done (or during the last hour on high), add the quartered potatoes and carrots to the slow cooker. Stir them into the liquid.
Step 8: Continue cooking until the vegetables are fork-tender. This timing ensures your vegetables aren't overcooked and mushy, maintaining a pleasant texture in your slow cooker beef stew recipe.
Step 9: If you prefer a thicker stew, whisk together the cornstarch and cold water in a small bowl until smooth to create a slurry. Stir the slurry into the hot stew. Cover and cook on high for another 15-20 minutes, or until the stew has thickened to your desired consistency.
Step 10: Stir in the frozen peas during the last 5-10 minutes of cooking. Remove the bay leaves before serving. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh chopped parsley and serve hot.
Notes
For best results, do not skip browning the beef; it adds significant depth of flavor. If you want to thicken your stew without cornstarch, you can remove about 1 cup of the cooked potatoes, mash them, and stir them back into the stew.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Slow Cooker / Instant Pot
- Cuisine: American, Comfort Food
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 480 kcal
- Sugar: 8g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 95mg
