This tasty slow cooker beef stew recipe is just adjusted from our favorite Hearty Beef Stew recipe.
Thick, creamy, flavorful comfort food from your slow cooker! Who doesn’t love to cook a meal while completing your other daily tasks? A classic slow cooker meal.
Why You’ll Love This
This old-fashioned beef stew is a perfect recipe for the crock pot. Easy to prep and loaded with comforting flavors.
- Meat – This slow cooker beef stew recipe uses chuck roast cut into pieces. You can also use stew meat, it’s the same and will save you time.
- Vegetables – Traditional beef stew uses onions, garlic, carrots, potatoes, and celery.
- Liquids – Beef stock (beef broth) and red wine.
- Seasonings – Thyme, oregano, bay leaves, salt, and pepper make this slow cooker stew the best ever!
- Sear the beef! It’s important. Browning the beef first brings out way more flavor.
- Don’t cut the beef cubes too small. They will fall apart.
- You can use an equal amount of beef stock and 1 tablespoon of red wine vinegar to replace the wine. The acidity of the vinegar helps tenderize the meat.
- Don’t just add the flour mixture to the slow cooker, it will stay lumpy. Whisk it in the liquid of the crock pot. Or remove some of the liquid from the slow cooker and whisk the flour mixture into it until smooth.
How To Make Beef Stew In A Crockpot
Toss the stew meat with 1/3 cup of flour to coat.
In a large skillet over medium-high heat, brown the beef in batches. Do not cook all the way through. Transfer to your slow cooker.
Browning the meat is not absolutely necessary, but the caramelized meat adds to the rich, deep flavor of the stew. It’s definitely worth the extra step!
Add the onion, celery, potatoes, and carrots on top of the beef. Sprinkle the garlic, thyme, oregano, bay leaves, salt, and pepper over the top.
In a bowl or large measuring cup, mix the red wine, beef broth, and tomato paste. It’s not necessary but you could deglaze the pan with these liquids and then pour them into the crock pot.
Pour the broth mixture over the top of the vegetables. Cover and cook on low for 8-9 hours or cook on high for 6-7 hours.
Once cooked, mix 2 tablespoons of flour and 1 tablespoon of softened butter together in a small bowl. In the slow cooker move aside some of the meat and vegetables, the best you can,
You can also cook uncovered for 30 minutes to an hour to help thicken without the flour mixture.
Gently whisk in the flour mixture to thicken the stew even more. This step is not absolutely necessary but we like our stew to be thick, not soupy.
Serve and enjoy this thick and chunky best ever slow cooker beef stew. This bowl of goodness will satisfy your most ravenous of family members.
Yes, we highly recommend browning the meat first. It adds a lot of flavor. But if you don’t have time to brown the meat first, toss it in the slow cooker and continue with the recipe.
This recipe calls for 8-9 hours on low, and an additional 15-30 minutes for thickening. While you can cook this on high, I do not recommend it. Low and slow (slow cooked) is how you achieve tender, fall-apart stew meat.
Let the stew cool to room temperature, place in an air-tight container, and refrigerate for up to 4 days.
We don’t recommend freezing dishes with potatoes, they can become grainy in texture. But if you don’t mind, freeze in a freezer-safe container for up to 3 months.
More Slow Cooker Recipes
- Slow Cooker Lentil Soup Recipe
- Slow Cooker Corned Beef
- Slow Cooker Mexican Chicken
- Slow Cooker Roasted Chicken
Slow Cooker Beef Stew Recipe
- 2 – 3 lbs boneless chuck roast cut into 2-inch pieces
- 3 tablespoons Vegetable oil
- 1/3 cup Flour
- 1 large Onion cut into 1-inch chunks
- 4 medium Carrots peeled cut into 1-inch pieces
- 3 stalks Celery including tops/leaves cut into 1-inch pieces
- 3 large Russet Potatoes peeled and cut into 1-inch pieces
- 2 cloves Garlic minced
- 2 teaspoons fresh Thyme
- ½ teaspoon Oregano
- 2 Bay leaves
- 2 teaspoons Salt
- ½ teaspoon freshly ground Pepper more to taste
- 1/4 cup Red Wine
- 3 1/2 cups Beef stock
- 1 tablespoon Tomato paste
- 2 tablespoons flour
- 1 tablespoon butter, softened
- In a large skillet over medium-high heat, add the vegetable oil.
- Toss the stew meat with 1/3 cup of flour to coat.
- When it begins to smoke slightly, add the beef and brown. Do in batches and do not cook through. Once browned, transfer the stew meat to the slow cooker.
- Add onion, potatoes, carrots, and celery to the slow cooker on top of the beef. Sprinkle the garlic, thyme, oregano, bay leaves, salt and pepper over the top of the vegetables.
- In a bowl or large measuring cup mix the red wine, beef stock, and tomato paste. Pour over the vegetables. Stir.
- Place the lid on and cook on low for 8-9 hours or on high for 6-7 hours. If you are around, give it a few stirs during the cooking process.
- For a thicker stew, mix 2 tablespoons flour and 1 tablespoon butter together with a fork. In the slow cooker, push aside some of the meat and vegetables. Gently whisk in the flour-butter mixture and cook another 15 minutes.
- Serve and enjoy!