This recipe for tender beef stew with veggies made in the slow cooker is an easy winter warmer. Set it cooking in the morning, and it can be ready when you get home from work.
When it comes to hearty winter food, this beef stew served with mashed potato, or a huge hunk of crusty bread just can’t be beaten. One of my favorite things about this recipe is that cooking it in the slow cooker means that you can come home to a cooked dinner after a long day at work, or let your dinner cook itself while you get on with something else.
Scroll down for the printable recipe card, or read on for all the details.
Key Ingredients
All ingredients and quantities are given in the recipe card below.
Beef: This recipe uses beef chuck cut into 1-2 inch cubes. You can substitute another type of beef such as brisket, but choose a cut that is well marbled with fat for really tender stewed beef. Avoid anything lean as this will not stew well.
Beef stock: Use good quality beef stock or beef broth. The stock is a prominent ingredient in this recipe, so the quality and flavor will really affect the finished dish.
Red wine: use any red wine, though choose one that is good enough to drink. If you prefer not to use wine then swap in another cup of stock in its place.
Carrots: Cut large carrots into 1-2 inch chunks. If you are using baby carrots there is no need to cut them. Feel free to add in any other vegetables that you like, try baby potatoes, celery, or parsnips.
Herbs: this recipe uses dried thyme and bay leaves. You could add some rosemary or substitute it for thyme if you prefer.
How to make beef stew in the slow cooker
This is a very simple recipe, but there are a few key steps to follow to make this the tastiest slow cooker beef stew:
- First, sear the beef in a hot skillet or frying pan, and brown the onions. This will help to seal the moisture into the beef, and bring out its rich flavor and that of the onions.
- Add steak and vegetables to the slow cooker and sprinkle the flour on top. Mix to coat the meat mell with flour. The flour is what thickens the cooking juices to a rich gravy.
- Mix the stock, wine water, tomato paste, and thyme together in a large measuring jug and pour over the beef and vegetables in the slow cooker. Gently stir to try to dissolve the flour in the liquid.
- Slow cook the beef stew on low for 8 hours, or high for 4 hours until the meat is tender and the gravy is thickened.
Slow Cooked Beef Stew
Ingredients
- 2 lb / 900 g beef chuck steak
- Salt and pepper
- 2 tablespoon olive oil
- 1 medium onion (diced)
- 2 tablespoons all-purpose flour
- 3 medium carrots (cut into 2 inch chucks [Note 1])
- 2 cups / 500 ml beef stock
- 1 cup / 250 ml of red wine [Note 2]
- 1 cup / 250 ml of water
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
Directions
- Cut the beef chuck steak into 1-2 inch cubes and season generously with salt and pepper.
- Heat a drizzle of oil in a skillet over a high heat and quickly brown the beef cubes on all sides. Next brown the onions in the same pan.
- Add steak, onions, and carrots to the slow cooker pan, and sprinkle the flour over the top. Mix so that the beef is coated in flour.
- Combine the stock, wine, water, tomato paste, and thyme together in a large measuring jug. Then pour over the beef and gently stir to dissolve the flour. Add the bay leaves.
- Cover with the slow cooker lid, and slow cook on LOW for 8 hours, or HIGH for 4 hours.
- Serve over rice or mashed potato, or with a large hunk of bread on the side.
Notes
- If using baby carrots there is no need to cut them.
- Or substitute another cup of beef stock if you prefer not to use wine.
Nutrition
Nutrition information is an estimate and provided for informational purposes only.
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