Slow Cooker Beef Stew Recipe

I love making this slow cooker beef stew. Tender beef compliments a medley of fresh vegetables, savory broth, and a subtle splash of red wine. Flavors meld into a hearty and comforting dish that warms my soul. Perfect for cozy evenings, this recipe makes dinner both effortless and absolutely delicious.

I’ve always loved slow cooker recipes so I was excited to try this classic beef stew recipe. I began by dusting 2 lbs of beef stew meat with 2 tbsp all purpose flour, seasoned with salt and pepper to taste.

I then added 4 cups beef broth and a can of diced tomatoes which gives a rich, savory base. I like to toss in 3 chopped carrots, 2 diced potatoes, 1 large chopped onion, and 2 sliced celery stalks for that hearty texture.

Don’t forget the 3 minced garlic cloves, a bay leaf (remember to take it out before serving), 1 tsp dried thyme, and 1 tsp dried rosemary for an herby touch. I even add 1 tbsp Worcestershire sauce and if you love wine, 1 cup red wine works great otherwise just add extra broth.

This recipe is all about simple ingredients that create a nutritious meal packed with protein and veggies making it a top-notch crockpot dish to enjoy on chilly days.

Why I Like this Recipe

I love this recipe for a bunch of reasons. First off, it’s super easy to make. I just throw all the ingredients in the slow cooker and let it simmer all day while I go about my business. There’s not much fuss which makes it perfect for busy days.

Another reason I really enjoy it is that every bite is packed with flavor. The beef gets a nice browned crust before it goes in and when it cooks slow, all the herbs and spices really meld together. Its kinda like every spoonful tells its own little story.

I also love how versatile it is. If i feel like trying something different, i can change up the veggies or skip on the wine if im not in the mood. Its a recipe that lets me experiment a bit and still comes out tasty.

Finally, there’s something really satisfying about having a warm, hearty meal at the end of the day. When i’m feeling chilly or just a bit down, this stew always does the trick and makes me feel cozy inside.

Ingredients

• Beef stew meat deliver hearty protein and richness that form the stew’s strong backbone.
• Carrots offer natural sweetness, ample fiber, and a healthy crunch to the simmering broth.
• Potatoes supply essential carbohydrates, making the stew filling and adding satisfying thickness.
• Onions bring natural sweetness and savory depth, boosting overall flavor and aroma throughout.
• Garlic provides bold flavor and health benefits, enhancing taste with its zesty kick.
• Red wine delivers tangy notes and complexity, enriching the stew’s robust body.
• Worcestershire sauce deepens umami, balancing spicy and savory flavors in the hearty mix.

Ingredient Quantities

• 2 lbs beef stew meat, cut into bite size chunks
• Salt and pepper to taste
• 2 tbsp all purpose flour (to dust the meat)
• 4 cups beef broth
• 1 cup red wine (optional, if you dont love wine, just add extra broth)
• 1 can diced tomatoes (14.5 oz)
• 3 carrots, peeled and chopped
• 2 medium potatoes, diced into chunks
• 1 large onion, chopped
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 bay leaf (remember to take it out before serving)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tbsp Worcestershire sauce
• A pinch of paprika (optional)

How to Make this

1. Season the beef chunks with salt and pepper then dust them lightly in flour.

2. In a pan, lightly brown the beef over medium heat just to get some color, then transfer everything into your slow cooker.

3. Toss in the chopped onion, minced garlic, carrots, diced potatoes, and sliced celery into the crock pot.

4. Add the can of diced tomatoes along with the beef broth and red wine (if you like wine, otherwise just use extra broth).

5. Stir in the Worcestershire sauce and pinch in the paprika if you desire a little extra smokiness.

6. Sprinkle in the dried thyme and dried rosemary, then drop the bay leaf into the pot (remember to fish it out before serving).

7. Give everything a good stir so the flavors mix up nice and even.

8. Cover the slow cooker and set it on low for about 7-8 hours or on high for 4-5 hours.

9. Check the seasoning a little later and adjust salt and pepper if needed.

10. Once everything is tender and the flavors are melded, remove the bay leaf and serve your beef stew piping hot and enjoy!

Equipment Needed

1. Slow cooker
2. Frying pan
3. Chef’s knife
4. Cutting board
5. Measuring cups and spoons
6. Wooden spoon
7. Mixing bowl
8. Tongs
9. Ladle

FAQ

• Q: Can I use extra broth if I don’t like red wine? A: Yup, you can skip the wine and just add more beef broth, it still tastes great.
• Q: Do I really need to dust the meat with flour? A: Yes, dusting the beef with flour helps thicken the stew and gives it a nice rich texture.
• Q: How long should the stew cook in the slow cooker? A: It usually takes about 7-8 hours on low or around 4-5 hours on high. It’s best to let it sit for a bit longer if you can for more flavor.
• Q: What do I do with the bay leaf? A: Make sure to take out the bay leaf before serving coz you dont wanna bite into it.
• Q: Can I freeze leftovers? A: Sure thing! Just let the stew cool completely and store it in an airtight container, it freezes really well.

Slow Cooker Beef Stew Recipe Substitutions and Variations

• Beef stew meat: You could try using pork or lamb stew meat if you’re looking for a different flavor, just be sure it cooks long enough to be tender.
• Beef broth: If you dont have beef broth on hand, chicken broth or even vegetable broth works pretty well as a substitute.
• Red wine: Not a wine drinker? You can mix a tablespoon of apple cider vinegar with extra broth to still add that slight tang.
• Diced tomatoes: If you prefer a smoother stew, you can swap diced tomatoes with crushed tomatoes.
• Carrots: For a bit of variety, try using parsnips instead of carrots, they bring a similar sweetness to the mix.

Pro Tips

1. When browning your beef, try not to overcrowd the pan cuz that can lower the temperature and leave you with less browning. Do it in batches if you have to so you get a nice, caramelized sear.

2. Cut all your veggies into similar sized pieces. That way, you dont end up with overcooked carrots and underdone potatoes, and everything cooks evenly through the long simmer.

3. If you like a thicker stew, mix a little cornstarch with cold water and stir it in during the last 15 minutes. It helps thicken up the broth nicely, and makes the stew extra hearty.

4. After the cooking time is done, let your stew sit for 10 or 15 minutes before serving. This resting time helps all the flavors meld together better and makes the dish taste even richer.