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There’s nothing quite like a big pot of beef stew simmering away, filling the house with those rich, hearty aromas that instantly make you feel comforted and at home. This slow cooker beef stew recipe has been a beloved family tradition in my household for years, and I can’t wait to share it with you.
Every time I make this stew, it takes me back to crisp autumn days spent raking leaves in the backyard as a kid, coming inside with rosy cheeks and being greeted by the intoxicating smells of mom’s stew. She’d make a huge batch that seemed to get even better as the week went on. We’d eagerly spoon up the tender beef and velvety gravy over fluffy mashed potatoes, savoring each warm, satisfying bite.
Nowadays, this stew is my go-to recipe for easy, comforting meals on chilly nights. It’s a true labor of love, but most of the time is hands-off while the slow cooker works its magic. I’m telling you, this soul-warming dish is worth every minute. Let me show you how it’s done!
What Makes This Slow Cooker Beef Stew So Irresistible?
Imagine the most decadent, deeply-flavored beef stew you’ve ever tasted. We’re talking fall-apart tender chunks of beef, a lusciously thick gravy, perfectly cooked veggies in every bite, and layers of savory, slightly sweet, herby notes that meld together in pure comfort food bliss. This slow cooker beef stew checks all those boxes with:
Melt-in-your-mouth beef chuck roast that becomes incredibly tender from the long, gentle cooking
A rich, velvety gravy made even more luscious by deglazing the pan with red wine
Yukon gold potatoes that hold their shape instead of disintegrating
Sweet carrots, aromatic garlic, and pearl onions that soak up all those delectable flavors
A hint of tomato paste for subtle sweetness and beautiful color
Fresh rosemary and thyme for an herbal, earthy backbone
Just a touch of Worcestershire and browning sauce (like Gravy Master) to deepen the flavor
Seriously, the ingredients list reads like a greatest hits of stew all-stars. It’s the kind of rustic, soul-satisfying dish that makes you want to curl up by the fireplace with a big crusty bread for sopping up every last drop.
Slow Cooker Beef Stew Ingredients
Before we get started, gather up these stew essentials:
Beef Chuck Roast: Chuck is my go-to for stew because it has an incredible beefy flavor and becomes meltingly tender when braised. You’ll need 2 1/2 lbs cut into 1-inch cubes.
Flour, Salt & Pepper: For dredging the beef to get a nice sear. I use a mix of garlic salt, celery salt, and black pepper.
Olive Oil: For searing and cooking the aromatics.
Onions, Garlic, Carrots, Potatoes, Peas: The quintessential stew veggie blend! I use pearl onions, Yukon golds, and frozen peas.
Red Wine: Using a dry red like Cabernet or Merlot adds such amazing depth. Don’t worry, the alcohol cooks out.
Beef Broth: To create that glorious gravy! I always add a spoonful of Better than Bouillon for extra richness.
Tomato Paste: A small amount goes a long way in adding subtle sweetness and beautiful color.
Herbs & Aromatics: Fresh rosemary, bay leaves, Worcestershire sauce, and a dash of browning sauce like Gravy Master.
Butter & Cornstarch: For a lush, velvety finish and thickening at the end.
Beef Stew Tips & Tricks
Sear the beef in batches. This creates incredible flavor from those browned bits on the bottom of the pan. We’ll deglaze with wine to incorporate all that goodness into the stew.
Use a chuck roast or other tough, inexpensive cut. Lean, tender cuts like sirloin or tenderloin will become dry and tough. Chuck has amazing marbling and becomes fork-tender when braised low and slow.
Don’t overcrowd the slow cooker. This stew is hearty! Make sure to use at least a 6-quart slow cooker so everything can fit comfortably.
Add frozen peas at the end. This keeps them from overcooking and losing their bright green color.
Thicken the gravy right before serving. I like to make a quick slurry with cornstarch and cold water, then stir it into the stew until it reaches my desired consistency.
Finish with butter. Swirling in a couple tablespoons of cold butter at the end creates an outrageously rich, velvety texture. It’s a chef’s trick called “monter au beurre.”
Slow Cooker Beef Stew Variations
This classic stew recipe is a total crowd-pleaser on its own, but you can easily mix it up with different flavors and ingredients:
Swap the wine for Guinness or hard cider for an Irish or autumnal twist.
Add mushrooms, celery, green beans, or parsnips for extra veggies.
Use sweet potatoes instead of Yukon golds for a touch of sweetness.
Make it spicy with a dash of cayenne, chipotle chili, or your favorite hot sauce.
Try fresh thyme, rosemary, or oregano for different herbal notes.
Swap beef for lamb or bison for a fun change of pace.
Beef Stew FAQs
Can I put raw beef in the slow cooker?
Absolutely! If you’re short on time, you can skip searing the beef and simply toss the raw cubes with the flour/seasoning mixture and add directly to the slow cooker. The long cooking time will ensure it becomes perfectly tender.
What can I use instead of red wine?
If you don’t have wine on hand, you can use equal amounts of beef broth, red grape juice, or even a dark beer like a stout or porter. Just be sure to add a tablespoon or two of vinegar (red wine, sherry, or balsamic all work) to help tenderize the beef.
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