Name: Slow Cooker Beef Stew – The Best Comfort Meal for Cozy Evenings
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: American
Ingredients: 2 ½ pounds stew meat (chuck roast), cut into 1-inch cubes; ½ teaspoon black pepper; ½ teaspoon garlic salt; ½ teaspoon celery salt; ¼ cup all-purpose flour; 3–6 tablespoons olive oil; 3 tablespoons cold butter, divided; 2 cups yellow onions, diced; 4 cloves garlic, minced; 1 cup red wine (Cabernet Sauvignon or Merlot); 4 cups beef broth; 2 beef bouillon cubes; 2 tablespoons Worcestershire sauce; 3 tablespoons tomato paste; 5 medium carrots, cut into 1-inch chunks; 1 lb. baby Yukon gold potatoes, halved or quartered; 2 bay leaves; 1 sprig fresh rosemary; 1 cup frozen peas; ¼ cup cold water + 3 tablespoons cornstarch (optional, for thickening); 2–3 drops Gravy Master (optional, for color)

Description

This Slow Cooker Beef Stew is the ultimate comfort food, featuring tender beef chunks, hearty potatoes, sweet carrots, and peas simmered in a rich, flavorful broth. Perfect for cozy evenings, it’s easy to prepare and guaranteed to satisfy the whole family.

Ingredients

Scale

2 ½ pounds stew meat (chuck roast), cut into 1-inch cubes
½ teaspoon black pepper
½ teaspoon garlic salt
½ teaspoon celery salt
¼ cup all-purpose flour
3–6 tablespoons olive oil
3 tablespoons cold butter, divided
2 cups yellow onions, diced
4 cloves garlic, minced
1 cup red wine (Cabernet Sauvignon or Merlot)
4 cups beef broth
2 beef bouillon cubes
2 tablespoons Worcestershire sauce
3 tablespoons tomato paste
5 medium carrots, cut into 1-inch chunks
1 lb. baby Yukon gold potatoes, halved or quartered
2 bay leaves
1 sprig fresh rosemary
1 cup frozen peas
¼ cup cold water + 3 tablespoons cornstarch (optional, for thickening)
2–3 drops Gravy Master (optional, for color)

Instructions

Cut beef into 1-inch cubes and season with pepper, garlic salt, and celery salt. Toss with flour until coated.
Heat olive oil in a skillet over medium-high heat. Sear beef in batches for about 45 seconds per side, then transfer to the slow cooker.
In the same skillet, melt 1 tablespoon of butter and sauté onions until softened, about 5 minutes. Add garlic and cook for 1 more minute.
Deglaze the pan with red wine, scraping up brown bits, then pour the mixture into the slow cooker.
Add beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary. Stir well to combine.
Cover and cook on LOW for 7½–8 hours or on HIGH for 3½–4 hours, until the beef and vegetables are tender.
During the last 15 minutes, stir in frozen peas. Remove bay leaves and rosemary stems before serving.
Optional: For a thicker stew, mix cornstarch with cold water and slowly add it to the stew. Stir and allow to thicken.
Finish by swirling in 2 tablespoons of cold butter for a glossy, velvety texture. Serve warm.

Notes

Chuck roast is the best cut for tender, flavorful results.
Substitute red wine with beef broth and 2 tablespoons red wine vinegar if desired.
Optional add-ins: celery, green beans, parsnips, or sweet potatoes.
Swirling in butter at the end adds richness and a professional finish.
Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 bowl (approx. 1 ½ cups)
Calories: 507 kcal
Sugar: 7 g
Sodium: 1035 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 5 g
Protein: 49 g
Cholesterol: 132 mg

Keywords: Slow Cooker Beef Stew, crockpot beef stew, hearty beef stew, comfort food, beef stew recipe, winter dinner, easy slow cooker meal