Slow Cooker Beef Stew: Tender Beef Stew Cooked Low and Slow

Try this tender Slow Cooker Beef Stew cooked low and slow. Packed with veggies and rich flavor. Perfect for a cozy dinner.

Prep time: 20 min 
Cook time: 8 hrs 
Total time: 8 hrs 20 min 
Servings: 6. 
Calories: 350 per serving. 

Nothing beats a warm bowl of beef stew on a chilly day. This slow cooker version uses simple ingredients and a set-and-forget method for deep flavor.

You’ll love coming home to tender beef, soft vegetables, and a rich gravy. Even beginners will find it easy to make.

— Beef turns fork-tender without much hands-on time
— All ingredients go into one pot—easy cleanup
— Deep, home-cooked flavor thanks to low-and-slow cooking
— Flexible veggie mix—use what you have
— Perfect for meal prep and busy weeknights

Ingredients
(US / Metric)

— 2 lbs (900 g) beef chuck, cut into 1-inch (2.5 cm) cubes
— Salt and black pepper, to taste
— 2 tbsp (30 ml) olive oil
— 1 large onion, chopped
— 3 cloves garlic, minced
— 2 cups (480 ml) beef broth
— 1 cup (240 ml) red wine or extra beef broth
— 2 tbsp (30 g) tomato paste
— 2 tsp (5 g) dried thyme or 1 tbsp fresh thyme leaves
— 2 bay leaves
— 4 carrots, peeled and cut into 1-inch (2.5 cm) pieces
— 3 potatoes, peeled and cut into 1-inch (2.5 cm) cubes
— 1 cup (150 g) frozen peas (optional)
— 2 tbsp (16 g) all-purpose flour or cornstarch

How to make it

1. **Season and sear the beef**
Pat beef cubes dry. Season with salt and pepper. In a hot skillet, heat olive oil. Brown beef in batches (2–3 minutes per side). Transfer to the slow cooker.
2. **Sauté aromatics**
In the same skillet, add onion and cook 3–4 minutes until soft. Stir in garlic for 30 seconds. Pour in wine (or broth) to deglaze, scraping brown bits.
3. **Build the stew**
Pour onion mixture over beef in slow cooker. Add beef broth, tomato paste, thyme, and bay leaves. Stir gently.
4. **Add vegetables**
Nestle carrots and potatoes into the liquid. Cover and cook on LOW for 8 hours (or HIGH for 4 hours).
5. **Thicken the sauce**
30 minutes before serving, mix flour (or cornstarch) with 2 tablespoons cold water. Stir into stew. Add peas if using. Cook on HIGH until sauce thickens.
6. **Finish and serve**
Remove bay leaves. Taste and adjust salt or pepper. Spoon stew into bowls and enjoy with crusty bread.

Tips and common mistakes

— Don’t skip searing beef—this step boosts flavor.
— Cut veggies into equal sizes so they cook evenly.
— Avoid lifting the lid during cooking; you lose heat and slow down the process.
— If the sauce is too thin, stir in more flour slurry.
— Overcooking on HIGH can make potatoes mushy—stick to times.

Substitutions

— Carrots → parsnips or turnips
— Potatoes → sweet potatoes or rutabaga
— Red wine → extra beef broth or a splash of balsamic vinegar
— Dried herbs → fresh (use 3 times the amount for fresh)
— Flour → cornstarch (same amount) for a gluten-free option

Storage instructions

— Refrigerator: Cool completely, store in airtight containers for up to 4 days.
— Freezer: Freeze portions in sealed containers for up to 3 months.
— Reheat: Thaw overnight (if frozen) and warm on stovetop or in microwave until piping hot.

FAQ

1. My stew is watery. How do I fix it?
Add a flour or cornstarch slurry and cook on HIGH for 20–30 minutes.

2. Can I skip searing the beef?
You can, but you’ll lose some depth of flavor.

3. Can I cook this on HIGH all day?
For best texture, use HIGH for 4–5 hours, not longer.

4. Can I use stew meat from the store?
Yes—any beef cut with some fat and connective tissue works well.

5. Do I have to add wine?
No. You can replace it with more beef broth and a teaspoon of vinegar for acidity.

When you need to get food on the table fast, the skillet is your best friend. Our beef cabbage skillet and beef zucchini skillet are savory, one-pan wonders that are as healthy as they are fast. If you’re craving something with an Asian-inspired twist, whip up our garlic butter shrimp in just minutes for a high-protein meal that feels light yet satisfying.