Slow Cooked Beef Stew (Printable)

Tender beef and root vegetables simmered slowly in a rich, savory broth for hearty comfort.

# Ingredient List:

→ Meats

01 - 2 lbs beef chuck, cut into 1½-inch cubes

→ Vegetables

02 - 4 medium carrots, peeled and sliced
03 - 3 medium potatoes, peeled and diced
04 - 2 celery stalks, sliced
05 - 1 large onion, chopped
06 - 3 cloves garlic, minced
07 - 1 cup frozen peas

→ Liquids

08 - 4 cups beef broth
09 - 1 cup dry red wine (optional, can substitute with additional broth)
10 - 2 tbsp tomato paste
11 - 1 tbsp Worcestershire sauce

→ Seasonings & Herbs

12 - 1 tsp dried thyme
13 - 1 tsp dried rosemary
14 - 2 bay leaves
15 - Salt and black pepper to taste

→ Thickener

16 - 2 tbsp all-purpose flour (or gluten-free flour)

→ Fats

17 - 2 tbsp olive oil

# How to Make:

01 - Pat beef cubes dry with paper towels; season generously with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches, searing all sides. Transfer seared beef to the slow cooker.
03 - Place carrots, potatoes, celery, onion, and garlic into the slow cooker with the beef.
04 - In a small bowl, whisk together all-purpose flour and ½ cup beef broth until smooth, then pour into the slow cooker.
05 - Add remaining beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir to combine all ingredients.
06 - Cover and cook on low for 8 hours or on high for 4–5 hours, until beef is fork-tender and vegetables are soft.
07 - Remove bay leaves, stir in frozen peas, and cook for an additional 10 minutes.
08 - Taste and season with additional salt and pepper as needed. Serve immediately while hot.

# Expert Tips:

01 -
  • The slow cooker does all the work while you go about your day.
  • Beef chuck becomes so tender it falls apart with just a fork.
  • Root vegetables soak up every bit of that savory, wine-laced broth.
  • Leftovers taste even better the next day after the flavors deepen overnight.
02 -
  • Searing the beef in batches keeps the temperature high enough to caramelize the meat instead of steaming it.
  • Whisking the flour with broth before adding it prevents clumps that no amount of stirring will fix later.
  • Removing the lid for the last thirty minutes will thicken the stew if it looks too soupy.
  • Frozen peas go in at the end so they stay bright green and don't turn musty.
03 -
  • Use a 6-quart or larger slow cooker so everything fits comfortably without crowding.
  • If you're short on time, skip the searing step, but know the stew won't have quite the same depth.
  • Check Worcestershire sauce labels if you need it to be gluten-free, as some brands contain malt vinegar.
  • For stovetop cooking, simmer covered on low for two and a half to three hours, checking tenderness occasionally.

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