Slow Cooker Beef Stew
Y’all, nothing says cozy season like a big pot of beef stew that’s been cooking all day while you go about your business. 🍂 This Slow Cooker Beef Stew is tender beef, carrots, and potatoes simmered low and slow in a rich gravy, and it’s the ultimate cozy fall dinner. Set it and forget it!
You give the beef a quick flour coating and a good sear in a skillet, soften the onion, garlic and tomato paste right in the same pan, and then everything goes into the slow cooker with the carrots, potatoes, broth and herbs. A few hours later the whole house smells amazing and dinner is basically done.
It feeds 6 to 8, so it’s great for a family supper, a chilly game night, or a big Sunday dinner. Ladle it into bowls and let everybody dig in.
Why You’ll Love It
- Hands-off cooking. After a few minutes at the stove, the slow cooker does the rest.
- Rich, beefy gravy. Searing the floured beef and cooking down the tomato paste gives the broth real flavor.
- A whole meal in one pot. Beef, potatoes, carrots and peas all in one bowl.
- Feeds a crowd. It serves 6 to 8.
- Flexible. Use red wine, or swap it for one more cup of beef broth.
Ingredients You’ll Need
- Beef chuck: Cut into 1 1/2-inch cubes. Chuck gets fall-apart tender after a long, slow cook.
- Flour, salt and pepper: Tossed with the beef before searing. The flour helps thicken the gravy.
- Vegetable oil: For searing the beef in the skillet.
- Onion, garlic and tomato paste: Cooked in the skillet for 2 minutes to build flavor.
- Carrots and Yukon gold potatoes: Cut into 1-inch pieces so they cook evenly.
- Beef broth and red wine: The wine is optional. You can use 1 more cup of beef broth instead.
- Bay leaves and dried thyme: Classic stew herbs. Fish out the bay leaves before serving.
- Frozen peas: Stirred in at the very end for a pop of color.
You’ll find the exact amounts and steps in the printable recipe card below.
How to Make It
First, toss the beef cubes with the flour, salt and pepper until they’re coated. Heat the oil in a big skillet and sear the beef in batches until it’s browned on all sides. Next, add the onion, garlic and tomato paste to the same skillet and cook for a couple of minutes, stirring, so you pick up all those tasty browned bits. Scrape everything into the slow cooker and add the carrots, potatoes, broth, wine (or extra broth), bay leaves, thyme and the rest of the salt. Cover it and let it go on LOW until the beef is fork-tender. Stir in the frozen peas near the end, pull out the bay leaves, taste, and you’re ready to eat.
Tips for the Best Slow Cooker Beef Stew
- Sear in batches. Don’t crowd the skillet. Browning the beef a few pieces at a time gives you that deep, rich color on all sides.
- Low is the way to go. Cook it on LOW 7 to 8 hours if you can. HIGH works too, in 4 to 5 hours, when you’re short on time.
- Peas go in last. Add the frozen peas in the last 15 minutes so they stay bright green.
- Taste before serving. Remove the bay leaves, then taste and add a little more salt if it needs it.
Perfect for a chilly night! Save this one. 🧡
Slow Cooker Beef Stew
Ingredients
Equipment
Method
- Toss the beef with the flour, 1 tsp salt, and the pepper. Heat the oil in a large skillet over medium-high and sear the beef in batches until browned on all sides.
- Add the onion, garlic, and tomato paste to the skillet; cook 2 minutes, stirring.
- Transfer everything to a slow cooker. Add the carrots, potatoes, broth, wine, bay leaves, thyme, and remaining 1/2 tsp salt.
- Cover and cook on LOW 7 to 8 hours (or HIGH 4 to 5 hours), until the beef is tender.
- Stir in the peas during the last 15 minutes. Discard the bay leaves, taste, and adjust salt.
