Go Back
Slow Cooker Beef Stew with beef chunks, potatoes, carrots and peas in a slow cooker and a serving bowl

Slow Cooker Beef Stew

Tender beef, carrots, and potatoes simmered all day in rich gravy, the ultimate cozy fall dinner. Set it and forget it.
Print Recipe Pin Recipe
Servings: 6 to 8 servings
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 lbs beef chuck cut into 1 1/2-inch cubes
  • 1/3 cup all-purpose flour
  • 1 1/2 tsp salt divided
  • 1 tsp black pepper
  • 3 tbsp vegetable oil
  • 1 large onion chopped
  • 3 garlic cloves minced
  • 2 tbsp tomato paste
  • 4 carrots cut into 1-inch pieces
  • 1 1/2 lbs Yukon gold potatoes cut into 1-inch cubes
  • 4 cups beef broth
  • 1 cup red wine (or 1 more cup beef broth)
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 cup frozen peas

Equipment

  • Large skillet
  • Slow cooker

Method
 

  1. 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.
  2. Add the onion, garlic, and tomato paste to the skillet; cook 2 minutes, stirring.
  3. Transfer everything to a slow cooker. Add the carrots, potatoes, broth, wine, bay leaves, thyme, and remaining 1/2 tsp salt.
  4. Cover and cook on LOW 7 to 8 hours (or HIGH 4 to 5 hours), until the beef is tender.
  5. Stir in the peas during the last 15 minutes. Discard the bay leaves, taste, and adjust salt.

Notes

The red wine can be swapped for 1 more cup of beef broth.
Perfect for a chilly night! Save this one.