Can I use a different cut of beef for this recipe?

Yes! While chuck roast is the most popular and tender choice, other cuts like rump roast or bottom round also work well. These cuts become deliciously soft and flavorful after hours in the slow cooker.

How can I thicken my Slow Cooker Beef Stew without cornstarch?

If you prefer not to use cornstarch, you can thicken your stew by mashing some of the cooked potatoes directly into the broth. Alternatively, remove the lid for the last 30 minutes of cooking to allow the liquid to reduce naturally.

Is it okay to skip searing the meat first?

You can skip this step if you’re short on time, but searing enhances flavor and gives the stew a deeper, richer taste. The browned bits from searing also add complexity to the broth.

Slow Cooker Beef Stew Recipe | Best Comfort Meal

Description

This Slow Cooker Beef Stew is a hearty, comforting meal made with tender chunks of beef, golden potatoes, carrots, onions, and peas simmered in a rich, flavorful broth. Perfect for cozy dinners, this classic comfort food is slow-cooked to perfection for melt-in-your-mouth texture and deep savory flavor.

Ingredients

Scale

2 ½ pounds stew beef, 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 pound 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 and richness)

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Instructions

Cut beef into 1-inch cubes, trimming excess fat. Season with black pepper, garlic salt, and celery salt, then toss with flour until evenly coated.
Heat 3 tablespoons of olive oil in a skillet over medium-high heat. Sear the beef in batches for about 45 seconds per side, adding oil as needed. Transfer browned meat to the slow cooker.
Reduce heat to medium. Melt 1 tablespoon of butter in the same skillet, then add onions and cook for 5 minutes until softened. Add garlic and cook for 1 minute more.
Pour in the red wine, scraping the bottom of the skillet to loosen browned bits. Transfer the mixture, including liquid, to the slow cooker.
Add beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary. Stir to combine.
Cover and cook on low for 8 hours or high for 4 hours, until beef is tender and vegetables are fork-soft.
During the last 15 minutes, add frozen peas. If you want a thicker stew, mix cornstarch with cold water and stir it in gradually until desired consistency is reached.
Remove bay leaves and rosemary stem. Turn off the slow cooker and swirl in 2 tablespoons of cold butter for a glossy, velvety finish. Add a few drops of Gravy Master if desired for deeper color.
Serve hot with fresh bread, biscuits, or mashed potatoes.

Notes

Chuck roast is the best beef cut for this stew due to its rich flavor and tenderness.
Red wine can be replaced with beef broth or red grape juice plus 2 tablespoons of red wine vinegar.
For extra flavor, do not skip searing the beef—it adds depth and color to the broth.
Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
To make it gluten-free, substitute the flour with cornstarch or a gluten-free thickener.

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

Nutrition

Serving Size: 1 serving (about 2 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