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Slow Cooker Beef Stew: The Ultimate Comfort Meal for Cold Nights

Slow cooker beef stew in a bowl.
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Dive into a bowl of pure comfort with this slow cooker beef stew. Tender chunks of beef melt in your mouth, surrounded by creamy potatoes, sweet carrots, and savory onions, all swimming in a rich, herb-infused broth. Each spoonful is packed with deep, hearty flavors that warm you from the inside out. Perfect for chilly nights, this stew is just waiting to be savored—one irresistible bite at a time.

Ingredients

Units Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Pour the mixture into the slow cooker.  Add the final cup of beef broth and the bay leaves.  Stir to combine.
  5. Cover and set the slow cooker to “low” and cook for 6-8 hours, or “high” and cook for 4-6 hours.
  6. Stir the stew occasionally as it is cooking.
  7. 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.
  8. 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.

Find it online: https://foodienoise.com/slow-cooker-beef-stew/