Slow Cooker Beef Stew Recipe

If you’re looking for a comforting, hearty meal that practically cooks itself, this Slow Cooker Beef Stew Recipe is your answer. With tender beef, perfectly cooked vegetables, and rich flavors that develop over hours of slow cooking, this dish is ideal for chilly days or when you’re craving a cozy home-cooked meal. The beauty of a slow cooker stew is that it allows you to set everything up, walk away, and come back to a delicious, savory meal. This recipe is perfect for busy weeknights, family gatherings, or meal prep for the week ahead.

Why You’ll Love This Slow Cooker Beef Stew

This Slow Cooker Beef Stew is packed with flavor and incredibly easy to prepare. It’s a great way to use up tougher cuts of beef, as the slow cooking process tenderizes the meat, making it melt-in-your-mouth good. The vegetables absorb the rich broth, creating a complete, well-rounded meal. Plus, with simple ingredients and minimal prep, it’s a recipe you’ll want to return to again and again. Whether you’re new to slow cooking or a seasoned pro, this stew will quickly become a family favorite.

Ingredients Overview for Beef Stew

Here’s a breakdown of the ingredients you’ll need to make this delicious slow cooker beef stew:

Ingredients

• 2 ½ pounds stew meat – Choose a well-marbled cut like chuck roast.
• ½ teaspoon each: black pepper, garlic salt, celery salt – For seasoning the beef.
• ¼ cup flour – Helps create a thickened broth.
• 3-6 tablespoons olive oil – Used for browning the beef.
• 3 tablespoons cold butter, divided – Adds richness and a silky finish.
• 2 cups yellow onions, diced – Adds a subtle sweetness and depth.
• 4 cloves garlic, minced – Enhances the flavor.
• 4 cups beef broth – Forms the base of the stew.
• 2 beef bouillon cubes – Intensifies the beef flavor.
• 2 tablespoons Worcestershire sauce – Adds a savory umami punch.
• 3 tablespoons tomato paste – Deepens the flavor of the broth.
• 5 medium carrots, cut into 1-inch chunks – Provides sweetness and texture.
• 1 lb. baby Yukon gold potatoes, halved or quartered – Creamy and tender once cooked.
• 2 bay leaves and 1 sprig rosemary – For aromatic flavor.
• 1 cup frozen peas – Added at the end for color and freshness.
• ¼ cup cold water + 3 tablespoons cornstarch (optional) – To thicken the stew.
• 2-3 drops Gravy Master (optional) – Adds a darker, richer color to the stew.

this RECIPE

Choosing the Right Cut of Beef

When it comes to beef stew, the cut of beef you choose is crucial. A well-marbled cut like chuck roast or brisket works best because the slow cooking process tenderizes the meat, turning it buttery soft. Avoid leaner cuts like sirloin, which can become tough after long cooking times. The natural fat in chuck roast melts into the stew, infusing it with deep flavor.

How to Prepare the Perfect Beef Stew

Follow these step-by-step instructions for a flavorful and hearty stew that’s sure to impress.

Step 1: Prepare the Beef

Start by cutting the stew meat into 1-inch cubes. Trim any large pieces of fat, but don’t worry about the marbled fat, as it adds richness to the dish. In a large bowl, toss the beef with black pepper, garlic salt, and celery salt until evenly coated. Then, sprinkle the flour over the seasoned beef and toss again to lightly coat each piece.

Step 2: Brown the Meat

Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Brown the beef in batches, being careful not to overcrowd the pan. Let each side sear for about 45 seconds to lock in the flavors. Add more oil if necessary as you cook in batches. Transfer the browned beef to your slow cooker.

Step 3: Cook the Aromatics

Reduce the heat to medium and melt 1 tablespoon of butter in the same skillet. Add the diced onions and cook for about 5 minutes, or until softened. Add the minced garlic and cook for 1 minute more. Deglaze the pan by adding a splash of beef broth or water, scraping up any brown bits from the bottom of the pan with a silicone spatula. This adds extra flavor to your stew. Transfer the onion and garlic mixture to the slow cooker.

Step 4: Assemble the Stew

Add the remaining ingredients to the slow cooker—beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary. Stir everything together until well combined. Cover and cook on low for 7 ½ to 8 hours or high for 3 ½ to 4 hours, until the vegetables are tender and the beef is melt-in-your-mouth soft.

Step 5: Add Peas and Thicken the Stew

In the last 15 minutes of cooking, stir in the frozen peas. If you’d like a thicker stew, combine the cold water and cornstarch in a small bowl, then slowly add this mixture to the stew, stirring continuously. The stew will thicken as it continues to cook.

Step 6: Finishing Touch

Once the stew is done, turn off the heat and swirl in the remaining 2 tablespoons of cold butter. This step, known as “Monter au Beurre,” gives the stew a velvety texture and a rich finish. For an even deeper color, you can add a few drops of Gravy Master, but this is optional.

Equipment Needed for Slow Cooker Beef Stew

To make this recipe, you’ll need:

• Slow cooker – Essential for the long, slow cooking process.
• Large skillet – For browning the beef and cooking the onions.
• Silicone spatula – Great for deglazing the pan and stirring ingredients.
• Sharp knife – To cut the meat and vegetables.
• Cutting board – For preparing your ingredients.
• Measuring cups and spoons – To ensure accuracy.

Common Mistakes to Avoid

• Overcooking the vegetables: Add the peas in the last 15 minutes to prevent them from turning mushy.
• Not browning the meat: Skipping this step may save time, but it sacrifices flavor. Browning adds a rich depth that develops during the slow cooking process.
• Adding too much liquid: Remember, slow cookers don’t reduce liquid like a stovetop, so only add the recommended amount of broth.

Serving Suggestions and Presentation Tips

Serve your slow cooker beef stew with a side of crusty bread or over a bed of creamy mashed potatoes for a heartier meal. To elevate the presentation, garnish with freshly chopped parsley or thyme, and serve in deep bowls for a rustic, cozy look.

Storing and Reheating Leftovers

Got leftovers? Store your beef stew in an airtight container in the refrigerator for up to 4 days. You can also freeze the stew for up to 3 months. When reheating, use a stovetop on low heat to prevent the beef from drying out. Add a splash of water or broth if the stew has thickened too much during storage.

FAQ for Slow Cooker Beef Stew

Can I make this stew ahead of time? Yes! In fact, beef stew often tastes better the next day as the flavors have more time to meld together. Store it in the fridge and reheat on the stovetop or in the microwave.

What can I substitute for baby potatoes? You can use red potatoes or even russet potatoes cut into chunks. Just make sure the pieces are roughly the same size to ensure even cooking.

Can I freeze this beef stew? Absolutely! Beef stew freezes very well. Just let it cool completely before transferring it to freezer-safe containers.

Conclusion

This Slow Cooker Beef Stew Recipe is a true classic, full of comforting flavors and tender chunks of beef. Perfect for a cozy night in, it’s a dish that requires little hands-on time, yet delivers big on flavor. Make sure to share this recipe with your friends and family, and don’t forget to subscribe to our blog for more comforting, easy-to-make recipes!

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