Slow Cooker Beef Stew

This Slow Cooker Beef Stew is one of the recipes I’m most proud of! Made with tender chuck roast, hearty vegetables, red wine, and a rich savory gravy, it’s the kind of meal that warms you from the inside out.

After countless rounds of testing, I finally perfected the best crock pot beef stew recipe. It’s deeply flavorful, incredibly tender, and proof that an easy slow cooker dinner can be just as delicious as one simmered on the stovetop all day.

The Secret to Ultra Flavorful Crock Pot Beef Stew

Slow cooker beef stew sometimes gets an unfair reputation for sometimes tasting “basic,” but that couldn’t be further from the truth. With a few simple techniques, you can build the same deep, rich flavor you’d expect from my popular Dutch Oven Beef Stew!

Like in my Crock Pot Pot Roast recipe, flavor always starts with searing. I know it’s an extra step, but after testing this recipe countless times, I can confidently say that this is how you make the best beef stew in the crockpot.

I’ve tried just dumping everything in with various adjustments, but it lacked depth. Here’s why:

• Searing the beef first creates a golden brown crust (aka the “Maillard reaction”) that adds a deep, savory complexity that makes ALL the difference.
• The browned bits! Use red wine or beef broth to scrape up all those browned bits left behind, which is where all the flavor is concentrated.

From there, add everything into the slow cooker and cook on LOW for 8 hours.

One more thing! There are no potatoes in this stew, and that’s intentional, and that’s because the savory gravy from this recipe the best! It’s rich and perfectly thick, perfect over creamy mashed potatoes.

-Tania

Ingredient Notes

• Best cut of beef for stew: Chuck roast is best, cut into 1-inch cubes. For the best flavor, find a nicely marbled piece. As the fat breaks down, the stew will get really tasty!
• Red wine: A dry red wine like Merlot or Pinot Noir adds depth.
• Beef broth: The savory foundation that ties everything together for a hearty beef stew!
• Worcestershire sauce, balsamic vinegar, tomato paste: These are the flavor boosters! Each one of these ingredients adds that umami depth.
• Carrots and celery: The classic vegetables! Cut into larger chunks so they can maintain their shape during the full 8 hours of cooking.
• Yellow onions and minced garlic: The aromatics that build a rich, flavorful base for the stew.
• Herbs: Fresh thyme and rosemary, dried bay leaves. If using dried, reduce quantities by half. We also add fresh Italian parsley at the end.
• Green peas: I use frozen. Stir them in at the end for a pop of color and freshness.
• Cornstarch for thickening the gravy: 3 tablespoons of cornstarch dissolved with ¼ cup of room temperature water. This is the perfect ratio to help thicken the stew and give it a hearty consistency.
• Other: Olive oil, garlic powder, salt and pepper

As always, ingredient quantities can be found in the recipe down below.

Step 1 | Season and sear beef

Season the beef generously with garlic powder, salt, and pepper. There’s no need to coat it in flour. Heat oil in a large skillet over medium-high heat. Working in batches, sear the beef until a deep golden brown crust forms on all sides. Transfer to a large 7-quart slow cooker.

Step 2 | Sauté aromatics and deglaze

Using the same skillet (don’t wipe it clean!), sauté the onions until softened, adding a splash of beef broth if needed. Stir in the garlic, thyme, and rosemary, and cook for another 1 to 2 minutes until fragrant.

Pour in the red wine, scraping up all the browned bits from the bottom of the pan. Simmer until reduced by about half (should take only a few minutes), then transfer everything to the slow cooker.

Step 3 | Add the remaining ingredients

Whisk together the beef broth, Worcestershire sauce, balsamic vinegar, tomato paste, salt, and pepper. Pour into the slow cooker, then add the carrots and celery. Stir to combine, then tuck in the rosemary sprigs and bay leaves.

Step 4 | Slow cook and thicken the gravy

Cover and cook on LOW for 8 hours, or until the beef is very tender. About 30 minutes before it’s done, stir in the peas and the cornstarch slurry (3 tablespoons cornstarch dissolved with ¼ cup room temperature water). Cover and finish cooking until the gravy has thickened.

Step 5 | Garnish and serve

Remove the rosemary sprigs and bay leaves. Finish with freshly chopped Italian parsley, and you’ll be on your way to eat the best slow cooker beef stew ever!

Make Ahead and Freezing

• Make ahead: Our crock pot beef stew meal actually gets even better the next day! Prepare as directed, let it cool completely and store in the refrigerator for up to 2 days before serving. Reheat over the stovetop with an extra splash of broth to loosen up the gravy.
• Freezing: Store freezer-safe bags or Souper Cubes containers for up to 3 months. Thaw overnight in the fridge before reheating over the stovetop. You can also reheat directly from frozen in the oven or stovetop.

What to Serve with Beef Stew

Ask anyone and they’ll say mashed potatoes are a must for beef stew, especially since this slow cooker beef stew has such an incredible, rich and thick gravy. Luckily, I’m a huge fan of mashed potatoes and have a recipe for every kind:

• Fluffy Mashed Potatoes
• Creamy Mashed Potatoes
• Red Mashed Potatoes
• Roasted Garlic Mashed Potatoes
• Spinach Mashed Potatoes
• Loaded Mashed Potatoes

Bread: Garlic Dinner Rolls or just warmed up crusty bread to soak up all that gravy! If you’ve got extra time, make a batch of my Cheesy Garlic Bread!

Cornbread! Try my browned butter Cast Iron Skillet Cornbread. It’s one of my favorite pairing for beef stew.

Veggie pairings: Lemon Green Beans or Balsamic Brussels Sprouts.

Salads: Fall Harvest Salad or my Warm Brussels Sprouts Salad.

More Comfort Food Recipes

Need more slow cooker dinners? Try my Slow Cooker Pulled Pork, Slow Cooker Whole Chicken, or Slow Cooker Chicken Thighs (this one has a delicious gravy)!