Warm up with a bowl of slow-cooked comfort! This hearty slow cooker beef stew, featuring tender beef chuck, chunky Yukon Gold potatoes, fresh celery, sweet carrots, and onions, is simmered to perfection with herbs and seasonings that take it to the next level. Ideal for cold evenings, this recipe transforms simple ingredients into an extraordinary, soul-soothing dish that warms you from the inside out.
I grew up in Southern California, where freezing nights were few and far between. That all changed when my wife and I moved to Indiana. We arrived at the end of September, and by mid-November, we had a new understanding of cold weather. Around that time, I started experimenting with my mom’s classic beef stew recipe from my childhood, tweaking it to create the perfect version for chilly evenings. The result is this slow cooker beef stew: tender beef, hearty carrots, and potatoes, all bathed in a rich, flavorful broth. It’s comfort food at its best, that will be waiting for you when you get home.
Mise en Place: Setting Up for Success
The first step in preparing this Slow Cooker Beef Stew recipe—or any recipe— is to fully read through the instructions, gather all necessary equipment, and measure out each ingredient. This practice, known as “Mise en Place,” or “everything in its place,” is a cornerstone of culinary preparation. Especially for newer cooks, mise en place offers clarity and confidence, ensuring you understand each step, have all components within easy reach, and can move smoothly through the cooking process. Preparing ingredients and tools ahead saves time and helps prevent last-minute surprises, setting you up for a seamless cooking experience.
Best Meat for Slow Cooker Beef Stew
When it comes to slow cooker beef stew, choosing the right cut of meat makes all the difference. Look for cuts that are well-marbled and tough enough to stand up to the long, slow cooking process. These cuts become incredibly tender and flavorful as they simmer, giving you that melt-in-your-mouth texture.
- Beef Chuck Roast: This is my go-to choice for most beef slow cook recipes, and for good reason. Chuck roast is well-marbled with fat, which breaks down beautifully during slow cooking, resulting in tender, juicy bites. It’s affordable and readily available, making it a perfect choice for stew.
- Beef Brisket: Brisket is another great option, especially if you want rich, beefy flavor. Though it’s often associated with barbecue, brisket works well in stews thanks to its marbling. It may take a bit longer to become tender so add some cooking time, but the end result is well worth the wait.
- Bottom Round Roast: While slightly leaner than chuck, bottom round roast also does well in a slow cooker. It’s a good alternative if you prefer a stew that’s slightly less fatty but still tender. You may want to add a little extra seasoning or a bit more of the ‘Better than Bouillon – Beef’ to enrich the flavor.
To Sear or Not to Sear
The debate around searing beef for stew often boils down to preference and convenience. For a hands-off, true slow cooker experience, I skip the searing step. Instead, I let ‘Better than Bouillon’ add that rich, savory depth without any extra time at the stove. Searing can give the meat a caramelized crust, which enhances flavor but can feel counterproductive to the simplicity of slow cooking.
If you’d like to sear, however, go for it! To sear bite-sized pieces of chuck roast, heat a bit of oil in a heavy skillet over medium-high heat. Place the beef in the skillet in small batches to avoid overcrowding. Let each piece brown on all sides (about 2-3 minutes per side). Then, transfer the beef to the slow cooker. If you do sear, skip the ‘Better than Bouillon’ and add a bit of salt instead to balance flavors. Whether you sear or not, you’ll still end up with a deliciously hearty stew.
Best Potatoes for Slow Cooker Beef Stew
For a stew that holds its texture and delivers creamy bites, Yukon gold potatoes are an excellent choice. Unlike russets, which can become mushy when cooked for long periods, Yukon golds are waxy and slightly firmer, meaning they’ll hold up in the slow cooker without falling apart. Their natural buttery flavor adds richness to the stew, enhancing the hearty, savory broth.
Not only do Yukon golds provide a wonderful texture, but they also require minimal prep—just scrub, chop, and they’re ready to go. Their thin skin is tender enough to leave on, saving time and adding a bit of rustic charm to the dish.
All the Ingredients for Slow Cooker Beef Stew
***You’ll find exact measurements of each ingredient on the recipe card below***
- Beef Chuck Roast: A well-marbled, tender cut perfect for slow cooking. Gives the stew a rich, savory flavor and a melt-in-your-mouth texture.
- Baby Yukon Gold Potatoes: Creamy, buttery potatoes that hold their shape in the slow cooker, adding texture and heartiness to the stew.
- Onion: Adds depth and sweetness to the stew’s flavor. Any variety of onion will work, so use what you have on hand for convenience.
- Celery: Adds a subtle, savory flavor and a slight crunch, balancing the richness of the beef and broth while enhancing the stew’s aromatic base.
- Carrots: Sweet and hearty, they bring a soft texture and slight sweetness that complements the richness of the beef.
- Beef Broth: Provides a flavorful, hearty base for the stew, enhancing the richness of the beef and vegetables.
- Cabernet Sauvignon: Adds depth with bold, fruity notes; the acidity helps tenderize the meat while enhancing overall flavor.
- Better than Bouillon – Beef: Used to replace the flavor typically gained from searing the meat, adding concentrated beefiness without extra hands-on cooking steps.
- Worcestershire Sauce: A dash of umami-packed flavor, adding complexity and richness to the broth.
- Balsamic Vinegar: Contributes a touch of acidity and a hint of sweetness, balancing the stew’s flavors and brightening the dish.
- Tomato Paste: Provides a concentrated tomato flavor and a hint of sweetness, thickening the broth and enhancing its savory depth.
- Herbs and Seasonings: A blend of fresh and dried herbs and spices like thyme, oregano, bay leaves, fresh garlic, Kosher salt, and Fresh ground pepper, add aromatic depth and enhance the stew’s overall flavor.
- Peas: Added at the end for a burst of color, sweetness, and freshness that balances the hearty flavors of the stew.
- Butter (for Monte au Beurre): Finishing the stew with the Monte au Beurre technique, whisking in butter at the end. This technique adds a velvety richness and rounds out the flavors.
Red Wine Substitutes for this Recipe
I use Cabernet Sauvignon in this recipe. If you’d prefer to skip the red wine, there are a few great alternatives that will still add depth and richness to your stew:
- Beef Broth with a Splash of Balsamic Vinegar: For a similar depth of flavor, use an additional cup of beef broth and add another teaspoon of balsamic vinegar. This combination provides the acidity and boldness that red wine brings to the dish.
- Unsweetened Grape or Cranberry Juice: If you’re looking for a non-alcoholic alternative that keeps the stew’s complexity, try unsweetened grape or cranberry juice. Use a cup of juice and add a dash of lemon juice to balance the sweetness.
- Tomato Juice: For a savory substitute, tomato juice works well in beef stew, giving both color and flavor. Add a tablespoon of Worcestershire sauce to deepen the flavor further.
How to Prepare this Recipe
- Chop the Beef Chuck Roast into 1-inch chunks. Layer the beef chunks into your slow cooker. Add salt and pepper to the beef chunks.
- Then, if you are using baby Yukon Gold potatoes, chop them as necessary so they are consistently sized bite sized pieces. I use the smaller whole potatoes as a “size guide,” If you are using full size potatoes, chop them into 1-inch chunks. When you’re done with the meat and the potatoes, chop the onion into bite sized pieces. Then, chop the celery into 1-inch pieces, and cut the carrots on a diagonal into 1-inch pieces. Add the chopped vegetables on top of the beef chunks in your slow cooker.
- In a medium sized mixing bowl, combine 2 cups of the beef broth, the red wine, a tablespoon of Better than Bouillon beef flavoring, the Worcestershire Sauce, the crushed garlic, thyme, oregano, paprika, and the tomato paste. Whisk to thoroughly combine.
- Pour the mixture into the slow cooker. Add the final cup of beef broth and the bay leaves. Stir to combine.
- Cover and set the slow cooker to “low” and cook for 6-8 hours, or “high” and cook for 4-6 hours.
- Stir occasionally as it is cooking.
- Half an hour before the end of the cooking time, stir in the peas, then remove one cup of broth from the slow cooker. Make a slurry by adding a quarter cup of cold water to the broth and add 3 tablespoons of all-purpose flour. Whisk to combine the slurry then stir into the beef stew. The stew will thicken as it cooks through the end of the cooking time.
- At the end of the cooking time, turn off the slow cooker, and stir in 2 tablespoons of cold butter. This “Monter au Beurre” technique adds a beautiful sheen and a velvety richness to the completed dish.
Storing Slow Cooker Beef Stew Leftovers
Refrigerator – Up to 4 days
It is best to enjoy this Slow Cooker Beef Stew the day it is made. If you have leftovers, you can store them in the refrigerator using an airtight container for 3 to 4 days.
Freezer
You can freeze leftovers in an airtight container for up to 3 months.
Reheating
To reheat the leftovers, you can reheat in the microwave for 1-2 minutes (depending on your microwave), or in a saucepan on the stovetop over medium-low heat.
Slow Cooker Beef Stew: The Ultimate Comfort Meal for Cold Nights
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Serves 6
- Category: Entree
- Method: Slow Cooker
- Cuisine: French
Ingredients
- 2 and 1/2 pounds of Beef Chuck Roast, cut into 1-inch chunks
- 1 and 1/2 pounds baby Yukon gold potatoes, cut to uniform size
- 2 medium Vidalia onions, cut into bite-sized chunks
- 4 stalks of celery, cut into 1-inch chunks
- 5 medium carrots, cut into 1-inch chunks
- 3 cups beef broth, divided
- 1 cup cabernet sauvignon, or merlot. See notes.
- 1 tablespoon Better than Bouillon – Beef
- 2 tablespoons Worcestershire Sauce
- 1 tablespoon Balsamic vinegar
- 3 tablespoons tomato paste
- 4 cloves garlic, crushed
- 1/2 teaspoon dry thyme
- 1/2 teaspoon dry oregano
- 1/2 teaspoon paprika
- 2 bay leaves
- 1 cup frozen peas
- 3 tablespoons cold butter, divided
- 2 teaspoons of Kosher Salt (more to taste)
- 1/2 teaspoon fresh ground pepper (more to taste)
Instructions
- Chop the Beef Chuck Roast into 1-inch chunks. Spray your slow cooker with non-stick spray then layer the beef chunks into the slow cooker. Add 2 teaspoons of Kosher salt and 1/4 teaspoon of fresh ground pepper (about 6-8 turns of most pepper grinders) to the beef chunks.
- If you are using baby Yukon Gold potatoes, chop them as necessary so they are uniformly sized bite sized pieces. If you are using full size potatoes, chop them into 1-inch chunks. When you’re done with the meat and the potatoes, chop the onion into bite sized pieces. Then, cut the carrots on a diagonal into 1-inch pieces. Add the chopped vegetables on top of the beef chunks in your slow cooker.
- In a medium sized mixing bowl, combine 2 cups of beef broth, the red wine, Better than Bouillon beef flavoring, Worcestershire Sauce, Balsamic vinegar, tomato paste, the crushed garlic, thyme, oregano, and paprika. Whisk to thoroughly combine.
- Pour the mixture into the slow cooker. Add the final cup of beef broth and the bay leaves. Stir to combine.
- Cover and set the slow cooker to “low” and cook for 6-8 hours, or “high” and cook for 4-6 hours.
- Stir the stew occasionally as it is cooking.
- Half an hour before the end of the cooking time, stir in the peas, then remove one cup of broth from the slow cooker. Make a slurry by adding a quarter cup of cold water to the broth and add 3 tablespoons of all-purpose flour. Whisk to combine the slurry then stir into the beef stew. The stew will thicken as it cooks through the end of the cooking time.
- At the end of the cooking time, turn off the slow cooker, and stir in 2 tablespoons of cold butter. This “Monter au Beurre” technique adds a beautiful sheen and a velvety richness to the completed dish.
Notes
If you prefer not to use red wine for this recipe, there are alternative suggestions listed in the “Red Wine Substitutes for this Recipe” section above.
The cooking time above is an estimation as I don’t know what heat setting you might use. I always error on the side of additional time and allow 8 hours for this recipe on the low heat setting.
