Hearty and Tender Slow Cooker Beef Stew

Description

This classic slow cooker beef stew is the ultimate comfort meal. Tender chunks of beef are slowly simmered with root vegetables, aromatic herbs, and a rich, savory broth until melt-in-your-mouth delicious. Perfect for cozy dinners, this stew is hearty enough to satisfy the whole family while being simple to prepare.

The long, slow cooking process allows the flavors to meld beautifully and ensures the beef becomes incredibly tender, creating a stew that is both comforting and flavorful.

Ingredients (Serves 6)

For the Stew:

2 lbs (900 g) beef chuck, cut into 1–1.5 inch cubes
3 tbsp all-purpose flour
2 tsp salt
1 tsp black pepper
2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
4 cups beef broth
1 cup red wine (optional, can substitute with more beef broth)
3 large carrots, peeled and sliced
3 medium potatoes, peeled and cubed
2 stalks celery, sliced
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
1 cup frozen peas (added at the end)
Fresh parsley, chopped (for garnish)

Optional Thickener:

2 tbsp cornstarch + 2 tbsp water (to make a slurry)

Instructions

Prep the beef:
- In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
Brown the beef:
- Heat olive oil in a skillet over medium-high heat. Brown the beef in batches for 2–3 minutes per side. Transfer browned beef to the slow cooker. Browning adds flavor but can be skipped if short on time.
Sauté aromatics:
- In the same skillet, sauté onions and garlic for 2–3 minutes until fragrant. Add to slow cooker.
Combine ingredients:
- Add carrots, potatoes, celery, tomato paste, thyme, rosemary, bay leaves, beef broth, and wine (if using) to the slow cooker. Stir gently to combine.
Slow cook:
- Cover and cook on low for 7–8 hours or high for 4–5 hours until beef is tender and vegetables are cooked through.
Thicken (optional):
- If desired, mix cornstarch with water to make a slurry and stir into stew. Cook on high for 15–20 minutes until thickened.
Add finishing touches:
- Stir in frozen peas and cook for an additional 5 minutes. Remove bay leaves. Garnish with fresh parsley.
Serve:
- Ladle into bowls and enjoy warm with crusty bread or over mashed potatoes.

Chef’s Notes & Tips

Beef choice: Chuck roast is ideal due to its marbling and ability to become tender with slow cooking.
Vegetable variations: Parsnips, turnips, or sweet potatoes can be substituted for a twist.
Make ahead: Stew tastes even better the next day as flavors deepen. Refrigerate overnight and reheat gently.
Thickening tip: For a gluten-free version, use cornstarch or arrowroot instead of flour.
Flavor boost: A splash of Worcestershire sauce or balsamic vinegar at the end enhances richness.

Nutritional Information (per serving, approx.)

Calories: 350 kcal
Protein: 28 g
Carbohydrates: 25 g
Dietary Fiber: 5 g
Sugars: 6 g
Fat: 15 g
Saturated Fat: 5 g
Sodium: 800 mg (varies with broth)

Benefits

High in protein to support muscle repair and satiety.
Packed with vitamins and minerals from root vegetables.
Slow-cooked meals are easy on digestion and reduce added fats from pan-frying.
Comforting and warming, making it perfect for cold weather or stress relief.

Q&A for Slow Cooker Beef Stew

Q: Can I use a different cut of beef?
A: Yes, but choose cuts suitable for slow cooking, such as brisket or short ribs. Avoid lean cuts—they can become tough.

Q: How do I prevent the stew from being watery?
A: Browning the meat and vegetables first adds depth, and optionally thicken with a cornstarch slurry near the end.

Q: Can I freeze leftovers?
A: Absolutely! Cool completely, portion into airtight containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Q: Can I make this in an Instant Pot?
A: Yes! Use the sauté function to brown meat and vegetables, then pressure cook on high for 35–40 minutes, followed by natural release.

Q: How do I make it gluten-free?
A: Use cornstarch instead of flour for thickening, and ensure your broth has no gluten additives.