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Best Beef Stew (Slow Cooker Recipe)

Slow Cooker Beef Stew is the ultimate set it and forget it comfort meal! Tender beef with potatoes, carrots and peas in an irresistible thick and rich broth. Beef stew was one of my all time favorite comfort foods growing up and because I love to get a little nostalgic, I decided to make a slow cooker version to share with you. Who doesn’t love to prepare their dinner in the morning and slow cook it all day?

Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings: 6
Calories: 663 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 tablespoon olive oil
  • 3 pounds beef chuck (trimmed of excess fat and cut into 1 inch pieces (about 2 ½ pounds when done))
  • salt and pepper
  • 3 ½ cups beef broth (or beef bone broth)
  • ½ cup dry red wine (or sub extra beef broth)
  • 3 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce 
  • 1 teaspoon red wine vinegar (or balsamic vinegar)
  • ½ teaspoon dried thyme
  • 2 bay leaf
  • ½ teaspoon dried rosemary
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon pepper (or to taste)
  • 6 cloves garlic (minced)
  • 1 yellow onion (large, cut into chunks)
  • 4 carrots (large, or 5 medium, peeled and cut into ½-inch diagonal slices)
  • 4 large yukon gold potatoes (or red potatoes, diced into ½ inch cubes)
  • ¼ cup flour (optional for thicker stew at the end of cooking)
  • 1 ½ cup frozen peas
  • 2 tablespoon butter (cold )
  • parsley (to garnish)

Instructions

    Cup of Yum
  1. Add 1 tablespoon olive oil to a large skillet and place over medium high heat. Add beef, season with salt and pepper and brown in batches. Do not overcrowd the pan or else the meat will not evenly brown. This should take about 5 minute per batch of meat. Transfer to large 6 or 8-quart slow cooker.
  2. Next add in beef broth, dry red wine or sub additional broth, tomato paste, Worcestershire sauce, vinegar, bay leaves, rosemary, thyme, salt and pepper. Stir together gently with the beef until just combined.
  3. Add in the garlic, onion, carrots and potatoes. Cover and cook on low for 7-8 hours or on high for 4-5 hours. I prefer to cook this low and slow so that the beef gets really tender and the flavors have time to meld together.
  4. Once the cooking time is complete, if you prefer a thicker stew, remove 1 cup of broth from the slow cooker and transfer to a medium sized bowl. Whisk in the ¼ cup of flour until there are no lumps. Add the mixture to the slow cooker and stir gently to combine.
  5. Add the frozen frozen peas to the slow cooker and cook uncovered on HIGH for 10-15 minutes until beef stew thicken up.
  6. Swirl in the cold butter until evenly combined.
  7. Remove the bay leaves. Serve immediately with toasted French bread, Focaccia Bread, Copycat Little Ceasars Crazy Bread Sticks, Corn Bread, crackers, or biscuits. Enjoy!

Notes

  • How do I store beef stew? Store any leftover crock pot beef stew in an airtight container in the fridge for up to 3-4 days. Simply reheat in the microwave or in a pot on the stovetop.
  • Can I freeze beef stew? You sure can! To freeze, let the beef stew cool completely, transfer it to a freezer-safe container, and freeze for up to 3 months. To reheat, let the slow cooker beef stew thaw in the refrigerator overnight before heating it in the microwave or on the stovetop.

Nutrition Information

Calories 663kcal (33%) Carbohydrates 39g (13%) Protein 51g (102%) Fat 33g (51%) Saturated Fat 14g (70%) Polyunsaturated Fat 3g Monounsaturated Fat 16g Trans Fat 2g Cholesterol 167mg (56%) Sodium 1255mg (52%) Potassium 1679mg (48%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 7352IU (147%) Vitamin C 44mg (49%) Calcium 104mg (10%) Iron 7mg (39%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 663

% Daily Value*

Calories 663kcal 33%
Carbohydrates 39g 13%
Protein 51g 102%
Fat 33g 51%
Saturated Fat 14g 70%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 16g 80%
Trans Fat 2g 100%
Cholesterol 167mg 56%
Sodium 1255mg 52%
Potassium 1679mg 36%
Fiber 6g 24%
Sugar 7g 14%
Vitamin A 7352IU 147%
Vitamin C 44mg 49%
Calcium 104mg 10%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.