There is something timeless about a slow cooker beef stew simmering away on a cold night. The aroma of tender beef, red wine, fresh thyme, and rosemary filling the kitchen feels like comfort food at its finest. If you have followed Elicit Folio for a while, you know I love to layer and build flavor ingredient-by-ingredient.
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This recipe creates a fall-apart tender dish by browning the beef first, scraping up the pan leftovers, and using pantry staples like tomato paste, beef broth, and Worcestershire sauce. This technique makes this the best beef stew recipe, slow cooker style, without complicated steps.
Why You’ll Love This Recipe
- This stew results in a super tender beef with deep flavor
- Prep only takes 15 minutes upfront. Your slow cooker does most of the work
- This recipe uses pantry staples you likely already have
- It’s the perfect for meal prep and even better the next day
- You can easily customize this recipe with different vegetables or cuts
Quick Beef Stew Flavor Tips Video:
Ingredients
Below you will find a list of ingredients to make this flavorful stew:
- 2 lbs stew beef (or chuck roast, cut into 1–2 inch cubes) – The foundation of this hearty beef stew, becoming incredibly tender after slow cooking.
- 1 tbsp onion powder – Adds subtle savory depth directly to the beef pieces. This powder will also enhance the sautéed onions in this dish as well.
- 1 tbsp garlic powder – Boosts flavor and complements the fresh garlic.
- 1 tbsp complete seasoning – Brings balanced and a robust savory seasoning to the stew meat.
- 1/4 cup all-purpose flour – Helps create a crust on the beef and lightly thickens the broth mixture.
- 3 tbsp light olive oil – Used for browning the beef over medium heat.
- 1 tbsp salted butter – Adds richness when sautéing the aromatics.
- 2 white potatoes, chopped – Provide heartiness and naturally thicken the stew as they cook.
- 2 medium carrots, chopped – Adds subtle sweetness and classic stew texture. I recommend not cutting these too thick. TIP: I sometimes buy the pre-sliced carrots for ease of cooking as shown in the photos.
- 1 medium onion, chopped – Builds savory flavor in the base.
- 4 garlic cloves, minced – Adds savory depth to the overall dish
- 3 stalks celery, chopped – Adds aromatic balance and depth.
- 3 oz tomato paste – Intensifies flavor and gives the stew its rich color.
- 1 cup bold red wine (such as Cabernet Sauvignon) – Deglazes the pan and adds depth to the gravy.
- 4 cups low sodium beef broth – Forms the base of the broth mixture.
- 1 tbsp Better Than Beef paste – Concentrated beef flavor that elevates the stew.
- 1 tbsp Worcestershire sauce – Adds umami and savory complexity.
- Sea salt and fresh ground pepper to taste – Final seasoning adjustment.
Aromatics
Optional Tip: If you do not have these fresh herbs on hand, simply substitute with 1.5 tbsp of dried Italian Seasoning.
3 sprigs fresh thyme – Earthy and fragrant.
2 sprigs fresh rosemary – Adds warmth and depth.
1 bay leaf – Infuses subtle background flavor during slow cooking.
How to Prepare Beef Stew in a Slow Cooker
Below you will find detailed step-by-step instructions to make this cozy comfort stew:
STEP 1: Prep Veggies and Season the Beef –Cut onions, carrots, celery, and garlic. Set aside. Cut your chuck roast or stew meat into 1-2 inch cubes, trimming away excess fat. Season generously with onion powder, garlic powder, and complete seasoning. Toss the seasoned beef in flour until lightly coated and set aside.
STEP 2: Brown the Beef – Heat a large skillet over medium heat and add light olive oil. Brown the beef in batches, making sure not to overcrowd the pan. You are not cooking the beef through. On this step you are only creating a rich crust for flavor. Transfer the browned beef to your crock pot.
STEP 3: Deglaze the Pan – Pour the red wine into the hot skillet and scrape up the fond (the cooked bits stuck to the pan) from the bottom of the pan. Allow the wine to reduce for about 30-60 seconds. This will help to concentrate the flavor. If you are serving this recipe to kids or if you do not drink alcohol, no need to worry. The alcohol will cook off in this step. Alternatively, you can substitute the wine with beef broth.
STEP 4: Sauté the Aromatics – Add butter to the same skillet. Cook the chopped onions until translucent, then add minced garlic and sauté until fragrant. Continue scraping up any remaining brown bits from the bottom of the pan. Transfer everything into the slow cooker.
STEP 5: Build the Stew – To the crock pot, add beef broth, carrots, potatoes, celery, Worcestershire sauce, tomato paste, Better Than Beef paste, and your fresh aromatics (thyme, rosemary, and bay leaf). Stir gently to combine.
STEP 6: Slow Cook – Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until the beef is fork-tender and the broth has developed into a rich, savory stew.
STEP 7: Optional – Thicken the Gravy – If you prefer a thicker consistency, remove 1/4 cup of broth from the crock pot and mix with 2 tablespoons cornstarch until fully dissolved. Stir the slurry back into the stew and allow it to cook for several more minutes until thickened.
STEP 8: Serve and Enjoy – Serve over rice, egg noodles, mashed potatoes, or enjoy it on its own as a hearty, comfort meal.
Substitutions
- Swap white potatoes for Yukon gold or red potatoes.
- Replace red wine with additional beef broth if preferred.
- Use vegetable oil instead of olive oil.
- Feel free to use other veggies such as green peas. If you add green peas, be sure to do so during the last 30 minutes of cooking.
- Try short ribs for an even richer version.
Best Beef Cuts for Beef Stew
- Chuck roast – The best part for tender meat and flavor.
- Pre-cut stew meat – Some grocery stores already pre-cut stew meat for you. This is a very convenient option. Note, this option will not be as tender as cutting your own chuck roast.
- Short ribs – A bit more expensive, however, these can be cooked the same way for deeper richness.
Chuck roast remains the top choice for slow cook beef stew because it breaks down beautifully over long cooking time.
Storage & Freezing Tips
This slow cooker beef stew recipe tastes even better the next day as the flavors continue to develop.
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 3 months. To reheat, thaw overnight in the fridge and reheat gently on the stovetop.
Side Dishes to Serve with Slow Cooker Beef Stew
- White Rice
- Buttered egg noodles
- Sour Cream Mashed Potatoes
- Southern-Style Green Beans
- Cornbread Muffins
FAQ
Can I make this in a Dutch oven instead?
Yes. Simmer covered at 325°F for about 3.5-4 hours.
Can I make this in an Instant Pot?
Yes. Brown using sauté mode, then pressure cook for 35 minutes with a natural release.
Can I skip the red wine?
Absolutely. Substitute with additional beef broth.
Can I put raw stewing beef in a slow cooker?
Yes, you can technically add raw stewing beef directly to a slow cooker. However, for the best flavor and texture, I highly recommend browning the beef first in a large skillet over medium heat. This step creates a rich crust and develops deep flavor that you simply will not get by skipping it.
Recipe Card
Slow Cooker Beef Stew
Equipment
- Slow Cooker
Ingredients
- 2 lbs Stew Beef, (or chuck roast, cut into 1–2 inch cubes)
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 1 tbsp Complete Seasoning
- 1/4 cup All-Purpose Flour
- 3 tbsp Light Olive Oil
- 1 tbsp Salted Butter
- 2 White Potatoes, chopped
- 2 Carrots, chopped
- 1 Medium Onion, chopped
- 4 cloves Garlic, minced
- 3 Celery Stalks, chopped
- 3 oz Tomato Paste
- 1 cup Dry Red Wine, (ex: Cabernet Sauvignon)
- 4 cups Low Sodium Beef Broth
- 1 tbsp Better than Beef Paste
- 1 tbsp Worcestershire Sauce
- 3 sprigs Fresh Thyme
- 2 sprigs Fresh Rosemary
- 1 Bay Leaf
- sea salt and fresh ground pepper to taste
Instructions
- Cut onions, carrots, celery, and garlic. Set aside. Cut your chuck roast or stew meat into 1–2 inch cubes, trimming away excess fat. Season generously with onion powder, garlic powder, and complete seasoning. Toss the seasoned beef in flour until lightly coated and set aside.
- Heat a large skillet over medium heat and add light olive oil. Brown the beef in batches, making sure not to overcrowd the pan. You are not cooking it through. On this step you are only creating a rich crust for flavor. Transfer the browned beef to your crock pot.
- Pour the red wine into the hot skillet and scrape up the fond (the cooked bits stuck to the pan) from the bottom of the pan. Allow the wine to reduce for about 30-60 seconds. This will help to concentrate the flavor. If you are serving this recipe to kids or if you do not drink alcohol, no need to worry. The alcohol will cook off in this step. Alternatively, you can substitute with beef broth.
- Add butter to the same skillet. Cook the chopped onions until translucent, then add minced garlic and sauté until fragrant. Continue scraping up any remaining brown bits from the bottom of the pan. Transfer everything into the slow cooker.
- To the crock pot, add beef broth, carrots, potatoes, celery, Worcestershire sauce, tomato paste, Better Than Beef paste, and your fresh aromatics (thyme, rosemary, and bay leaf). Stir gently to combine. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until the beef is fork-tender and the broth has developed into a rich, savory stew.
- Optional: After slow cooking and before serving, if you prefer a thicker consistency, remove 1/3 cup of broth from the crock pot and mix with 2 tablespoons cornstarch until fully dissolved. Stir the slurry back into the stew and allow it to cook for several more minutes until thickened.
- Serve over rice, egg noodles, mashed potatoes, or enjoy it on its own as a hearty, comforting meal.
Notes
- Swap white potatoes for Yukon gold or red potatoes.
- Replace red wine with additional beef broth if preferred.
- Use vegetable oil instead of olive oil.
- Feel free to use other veggies such as green peas. If you add green peas, be sure to do so during the last 30 minutes of cooking.
- Try short ribs for an even richer version.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Craving More?
If you make this slow cooker beef stew, I would love to see it! Tag me on Instagram at @elicitfolio, leave a comment below, or follow along on Pinterest for more cozy slow cooker recipes.
This gets a resounding five stars from me! I make a ton of beef stew during the fall and winter. I really give my Crock Pot a workout. I can’t wait to try this.
This is a great recipe. I love the different kinds of potatoes and the other veggies marinating and blending together with that tender beef. So yummy.
Beef stew is also my favorite winter comfort food. I always eat it with rice. The one you made is delicious. Thanks for sharing the recipe.
I may say you’ve created a masterpiece here, this looks so delicious and very enticing. Love the sauce it gives more juiciness to the beef. Thanks for sharing such wonderful recipe that’s easy to cook.
Wow. This looks so flavourful and filling! As a south asian, I have never really had stew before (would say curries are the closest thing lol) so I definitely do want to try this out soon. I would make a vegetarian version using tofu/quorn instead hmm.. Thank you for sharing this unique recipe.
I think this is really good eat with bread. In India, sometimes I ate stew for breakfast
While there are quite a few ingredients it looks easy to make, and love your presentation in the photo! It looks delicious and I could love to try it. – Knycx Journeying
Beef stew is my all-time favorite comfort food! And I love your addition of purple potatoes. So pretty!