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–+ servings
A close-up of a hearty bowl of beef stew, featuring tender beef chunks, potatoes, carrots, and peas in a rich broth.

Slow Cooker Beef Stew

This slow cooker beef stew recipe yields a rich and flavorful dish that stays warm all day.
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Prep Time 20 minutes
Cook Time 8 hours
Resting Time 1 hour
Total Time 9 hours 20 minutes
Servings: 6 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Stew
  • 2 lbs beef chuck roast cut into 1-inch pieces
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 4 cups beef broth
  • 1 cup dry red wine optional
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 lbs potatoes peeled and cut into 1-inch chunks
  • 1 lb carrots peeled and cut into 1-inch chunks
  • 1 cup frozen peas

Equipment

  • Slow Cooker
  • Cutting board
  • Knife
  • Measuring cups
  • Measuring spoons

Method
 

  1. In a bowl, toss the beef with flour, salt, and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches, then set aside.
  3. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more.
  4. Transfer the beef, onions, and garlic to your slow cooker. Add the beef broth, red wine (if using), tomato paste, thyme, and rosemary. Stir to combine.
  5. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is tender.
  6. Add the potatoes and carrots to the slow cooker. Continue to cook on low for another 2-3 hours, or on high for 1 hour, until the vegetables are tender.
  7. Stir in the frozen peas during the last 15 minutes of cooking.
  8. Let the stew rest for 60 minutes before serving to allow flavors to meld.

Notes

For a thicker stew, you can mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 30 minutes of cooking.

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