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Slow Cooker Beef Stew

This recipe for rich flavorsome slow cooker beef stew is an easy winter warmer. Set it cooking in the morning and it can be ready when you get home from work.

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Slow cooker beef stew in a blue bowl with a slice of ciabatta bread.
Slow cooker beef stew.

When it comes to hearty winter food, this slow cooker 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 card for this slow cooker beef stew, 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 the BEST slow cooker beef stew

This is a very simple recipe, but there are a few key steps to follow to make this the tastiest slow cooker beef stew:

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Serving

Serve this stew with mashed potatoes, rice, or just a huge chunk of bread to mop up that tasty gravy.

Storage and reheating

Store any leftover stew in an air tight container in the refrigerator and use within 3 days.

To reheat, transfer it to a microwave-safe container and heat on high for 1-2 minutes until piping hot. Alternatively, heat it through in a small saucepan on the stove.

Slow cooker beef stew recipe card

Slow cooker beef stew in a blue bowl with a slice of ciabatta bread.
Yield: 4 Servings

Slow Cooker Beef Stew

Prep Time: 15 minutes
Cook Time: 8 hours 15 minutes
Total Time: 8 hours 30 minutes

How to cook beef stew in a slow cooker.

Ingredients

  • 2lb 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 beef stock
  • 1 cup of red wine [Note 2]
  • 1 cup of water
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves

Instructions

  1. Cut the beef chuck steak into 1-2 inch cubes and season generously with salt and pepper.
  2. 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.
  3. 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.
  4. 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.
  5. Cover with the slow cooker lid, and slow cook on LOW for 8 hours, or HIGH for 4 hours.
  6. Serve over rice or mashed potato, or with a large hunk of bread on the side.

Notes

  1. If using baby carrots there is no need to cut them.
  2. Or substitute another cup of beef stock if you prefer not to use wine.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 816Total Fat: 49gSaturated Fat: 18gTrans Fat: 2gUnsaturated Fat: 28gCholesterol: 239mgSodium: 573mgCarbohydrates: 9gFiber: 2gSugar: 4gProtein: 74g

Nutrition information is an estimate and provided for informational purposes only.

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Welcome to Love Food Not Cooking!

I’m Eliza, busy mom, home cook, and blogger. My goal is to help everyone cook good food. Whether you are short on time, skills, or motivation, there is something here for you! We have dozens of quick and easy recipes for dinner, lunch, side dishes, and more. Our recipes use everyday ingredients, for quick delicious meals your family will love! Read more…

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