Slow Cooker Savory Beef Stew

Tender beef, hearty vegetables, and a rich savory gravy slowly cooked until everything is incredibly tender. This comforting beef stew is perfect for a cozy family dinner and tastes even better the next day.

Ingredients

• 2 1/2 lb beef chuck roast, cut into 1 1/2-inch cubes
• 1/4 cup all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 4 medium carrots, peeled and cut into chunks
• 1 1/2 lb Yukon Gold potatoes, cut into 1-inch pieces
• 2 cups beef broth
• 1 cup red wine, optional
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1 cup sliced mushrooms, optional
• 1 cup frozen peas
• 2 tablespoons cornstarch
• 3 tablespoons cold water
• 2 tablespoons fresh parsley, chopped

Instructions

1. Pat the beef cubes dry with paper towels. This helps them brown properly.
2. In a large bowl, combine the flour, salt, and black pepper. Add the beef and toss until evenly coated.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Brown the beef in batches for about 2–3 minutes per side. Don’t overcrowd the skillet. The beef doesn’t need to be cooked through.
5. Transfer the browned beef to the slow cooker.
6. In the same skillet, add the chopped onion and cook for 2–3 minutes.
7. Add the garlic and cook for another 30 seconds.
8. Stir in the tomato paste and cook for about 1 minute.
9. Pour in the beef broth and red wine, if using. Scrape the browned bits from the bottom of the skillet.
10. Pour this mixture into the slow cooker over the beef.
11. Add the carrots, potatoes, mushrooms if using, Worcestershire sauce, thyme, rosemary, and bay leaves.
12. Stir gently to distribute the ingredients.
13. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender and the vegetables are cooked through.
14. About 20–30 minutes before serving, remove the bay leaves.
15. Mix the cornstarch with cold water until completely smooth.
16. Stir the slurry into the stew.
17. Add the frozen peas and stir gently.
18. Cover and cook on HIGH for another 15–20 minutes, or until the gravy has thickened and the peas are hot.
19. Taste and adjust the salt and pepper as needed.
20. Garnish with fresh parsley and serve hot.

Tips for the Best Beef Stew

• Beef chuck is ideal because its marbling becomes tender during slow cooking.
• Browning the beef first adds much deeper flavor.
• Don’t skip scraping the browned bits from the skillet.
• Cut the vegetables into similar-sized pieces so they cook evenly.
• Avoid opening the slow cooker repeatedly because it releases heat and extends the cooking time.
• For thicker gravy, use the cornstarch slurry at the end.
• If you prefer a thinner stew, simply add a little extra beef broth.

Serving Suggestions

Serve this savory beef stew with:

• Crusty French bread
• Homemade biscuits
• Buttered egg noodles
• Mashed potatoes
• Steamed green beans
• Simple garden salad

Nutritional Information

Approximate per serving, based on 8 servings:

• Calories: 520
• Protein: 42 g
• Carbohydrates: 39 g
• Fiber: 6 g
• Net Carbs: 33 g
• Fat: 24 g
• Saturated Fat: 8 g
• Cholesterol: 125 mg
• Sodium: 720 mg
• Sugar: 7 g

Nutrition will vary depending on the cut of beef, broth, potatoes, and other ingredients used.

Q&A

Q: Can I skip browning the beef?
A: Yes, but browning adds a richer, deeper flavor and better color to the finished stew.

Q: Can I use beef stew meat instead of chuck roast?
A: Yes. Pre-cut stew meat works well, although chuck roast cut into cubes is often more tender.

Q: Can I make this without wine?
A: Absolutely. Replace the wine with an additional 1 cup of beef broth.

Q: Why is my beef still tough?
A: It likely needs more cooking time. Tough beef often becomes tender after additional slow cooking. Continue cooking until it is fork-tender.

Q: Can I add other vegetables?
A: Yes. Celery, parsnips, green beans, turnips, and mushrooms are all excellent additions.

Q: Can I make this gluten-free?
A: Yes. Replace the all-purpose flour with gluten-free flour or skip the flour and thicken the finished stew with cornstarch.

Q: Can I make this keto-friendly?
A: Yes. Replace the potatoes and peas with cauliflower, turnips, zucchini, mushrooms, or green beans, and use a keto-friendly thickener if desired.

Q: Can I freeze beef stew?
A: Yes. Cool it completely and freeze in airtight containers for up to 3 months. Potatoes may become slightly softer after thawing.

Q: How long will leftovers last?
A: Refrigerate in an airtight container for up to 3–4 days.

Q: Can I make this ahead of time?
A: Yes. Beef stew reheats very well and often develops even richer flavor overnight. Reheat gently on the stovetop or in the microwave until completely hot.