There’s nothing quite as comforting as a hearty, homemade beef stew – except maybe one that practically cooks itself! With the help of a trusty slow cooker, you can enjoy all the deep, rich flavors of a traditional beef stew with minimal effort.
This slow cooker beef stew recipe is the ultimate hands-off, set-it-and-forget-it meal. By letting the stew simmer gently in the slow cooker all day, you end up with incredibly tender beef, perfectly cooked vegetables, and a velvety, flavor-packed broth.
The key is taking a few minutes to properly brown the beef before adding it to the slow cooker. This step helps develop a wonderful depth of flavor that you just can’t get from slow cooking alone. From there, it’s as simple as tossing all the ingredients together and letting the slow cooker work its magic.
The result is a soul-warming, stick-to-your-ribs stew that’s sure to become a new your family favorite.
1. Slow Cooker Beef Stew Recipe
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 cup red wine
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 4 medium carrots, peeled and cut into 1-inch pieces
- 3 medium Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1 cup frozen peas
- Salt and pepper to taste
Instructions
Heat the olive oil in a large skillet over medium-high heat. Working in batches if needed, add the beef cubes in a single layer and brown on all sides, about 3-4 minutes per batch. Transfer the browned beef to a slow cooker.
Reduce the heat to medium and add the onion to the skillet. Cook, stirring occasionally, until softened and lightly browned, about 5-7 minutes.
Add the garlic and cook for 1 minute more, until fragrant.
Stir in the tomato paste and cook for 2 minutes, scraping up any browned bits from the bottom of the skillet.
Pour in the beef broth and red wine, and add the bay leaves, thyme, and rosemary.
Bring the mixture to a simmer, then pour it into the slow cooker with the browned beef.
Add the carrots and potatoes to the slow cooker, cover, and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is very tender.
About 30 minutes before serving, stir in the frozen peas.
Taste and adjust seasoning as needed, adding more salt and pepper as desired.
Serve hot, garnished with fresh parsley if desired. Enjoy!
The beauty of a slow cooker is that you can just let it simmer away while you get on with your day. No need to hover over the stove or worry about burning – the slow cooker does all the work for you.
Pair it with a hunk of crusty bread, over creamy mashed potatoes, or alongside a fresh green salad for a complete and satisfying meal. This hands-off, slow cooker beef stew is the ultimate in comfort food done right.
