Slow Cooker Beef Stew
There’s nothing quite like coming home to the aroma of a hearty beef stew simmering away in your slow cooker. This classic comfort food combines tender beef, vegetables, and a rich, savory broth that becomes even more flavorful as it cooks low and slow throughout the day. Perfect for busy weeknights or meal prep, this slow cooker beef stew is a complete dinner that requires minimal hands-on time.
Ingredients
- 2 pounds beef chuck, cut into 1.5 inch cubes
- 3 tablespoons vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 medium potatoes, cubed
- 3 large carrots, sliced
- 2 cups beef broth
- 1 cup red wine or additional broth
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons cornstarch mixed with 3 tablespoons water
- 1 cup mushrooms, halved
Instructions
- Heat oil in a large skillet over medium-high heat. Brown the beef in batches, about 3 minutes per side, then transfer to the slow cooker.
- In the same skillet, sauté onion and garlic for 2 minutes until fragrant. Add tomato paste and cook for 1 minute, then transfer to the slow cooker.
- Add potatoes, carrots, beef broth, wine, thyme, bay leaves, salt, and pepper to the slow cooker.
- Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours, until beef is very tender.
- In the last 30 minutes, add mushrooms and stir in the cornstarch mixture to thicken the sauce.
- Remove bay leaves and serve hot.
Practical Tips
Brown the beef thoroughly: Taking time to brown the beef in batches before adding it to the slow cooker creates a deeper, more complex flavor that makes all the difference in the final dish.
Don’t skip the tomato paste: Cooking the tomato paste in the skillet for a minute helps caramelize it slightly, intensifying the umami flavors in your stew.
Add mushrooms late: Adding mushrooms during the last 30 minutes of cooking prevents them from becoming too soft and mushy, keeping them tender yet structured.
How to Store
Store leftover beef stew in an airtight container in the refrigerator for up to 4 days. You can also freeze it in freezer-safe containers for up to 3 months. Reheat gently on the stovetop over medium heat, adding a splash of broth if needed to restore the sauce consistency.
Questions and Answers
Can I use a different cut of beef? While beef chuck is ideal for slow cooking due to its fat content and ability to become tender, you can use other cuts like brisket or round steak, though the texture may vary slightly.
What if I don’t have red wine? Simply substitute with additional beef broth. The wine adds depth, but the stew will still be delicious without it.
How do I know when the beef is done? The beef should be very tender and easily break apart with a fork when it’s ready. If it’s still tough, continue cooking for another 30 minutes to an hour.