Slow Cooker Beef Stew

Cold weather calls for tender beef, soft vegetables, and gravy worth scooping up with bread. Slow Cooker Beef Stew gives you all three, with most of the cooking time hands off.

Chunks of beef are browned first, then slow cooked with onions, garlic, potatoes, carrots, celery, mushrooms, and a rich tomato and beef broth gravy.

Plan for 30 mins of prep and 8 hours on low, or 4 hours on high. For another hearty beef dinner, try Cheesy Ground Beef and Rice Casserole.

The gravy gets its savory depth from tomato paste, red wine, Worcestershire sauce, and a little maple syrup. The syrup balances the flavor without making the stew taste sweet.

Serve it with crusty bread or biscuits to catch the gravy. It’s a comforting dinner for a relaxed weekend or a busy day when you want supper ready at home.

Why You’ll Love This Slow Cooker Beef Stew

• Tender beef: Slow cooking gives stew meat plenty of time to become fork tender.
• Rich gravy: Tomato paste, broth, wine, and Worcestershire sauce build a deep, savory base.
• Hearty vegetables: Potatoes, carrots, celery, and mushrooms make each bowl filling.
• Easy finish: Stir in the peas near the end so they keep their color and texture.

Ingredients You’ll Need

These familiar ingredients come together in layers for tender beef, chunky vegetables, and a rich gravy.

For the meat

• Oil: 2 tablespoons for browning the beef.
• Beef stewing meat: 1.5 pounds, cut into chunks; chuck roast is a good choice.
• Salt: 1 to 2 teaspoons, adjusted to suit the saltiness of your broth.
• Black pepper: To taste.
• Flour: 2 tablespoons to lightly coat the beef and help thicken the stew.

For the gravy

• Yellow onions: 2 medium, cut into wedges, about 2 cups.
• Garlic: 2 cloves, sliced.
• Italian seasoning: 2 teaspoons for an herby base.
• Tomato paste: 4 tablespoons for color and savory depth.
• Red wine: ¼ cup, or use more beef broth.
• Beef broth: 2 cups for the gravy.
• Worcestershire sauce: 2 tablespoons for a savory, tangy note.
• Maple syrup: 1 tablespoon to balance the savory flavors.

For the vegetables

• Waxy potatoes: 3 large, peeled and cut into chunks so they hold their shape.
• Carrots: 4 large, peeled and cut into chunks.
• Celery: 4 large sticks, trimmed and thickly sliced.
• Brown mushrooms: ½ pound, cleaned and quartered.
• Frozen peas: ½ cup, added near the end of cooking.

Step by Step Instructions

1. Brown the beef. Heat the oil in a large, deep skillet over medium high heat. Season the beef with salt and pepper, toss it with the flour, then brown it on all sides without stirring too often. Transfer the beef to a 5 to 6 quart slow cooker.
2. Soften the aromatics. Add the onions and garlic to the skillet, with a little more oil if the pan looks dry. Cook until they begin to soften, then stir in the Italian seasoning and tomato paste. Cook for about 1 minute, stirring, until fragrant.
3. Make the gravy. Pour in the red wine and scrape the browned bits from the pan. Let it bubble for about 1 minute, then stir in the beef broth, Worcestershire sauce, and maple syrup. Bring the mixture to a boil, then turn off the heat.
4. Load the slow cooker. Arrange the potatoes, carrots, celery, and mushrooms over the beef. Carefully pour the hot gravy over everything, making sure some liquid reaches the bottom of the slow cooker.
5. Cook until tender. Cover and cook on low for 8 hours or high for 4 hours. About 10 minutes before the cooking time ends, stir in the frozen peas. Taste and adjust the seasoning. Leave the lid off for the final 10 to 15 minutes if you’d like thicker gravy.

Recipe Tips

• Brown in batches: I’d brown the beef in batches so the pieces have room to sear instead of steaming against each other.
• Keep vegetables chunky: Cut the vegetables into similar, generous pieces so they cook evenly and don’t fall apart.
• Layer in order: Place the beef on the bottom and the vegetables on top before pouring in the hot gravy.
• Avoid excess liquid: Stick to the listed broth amount because slow cookers trap moisture as the stew cooks.

Variations and Customization Ideas

• Choose another cut: Chuck roast, brisket, or short ribs cut into chunks can stand in for beef stewing meat.
• Skip the wine: Replace the red wine with the same amount of beef broth if you prefer to cook without alcohol.
• Adjust the sweetness: Leave out the maple syrup, or replace it with a small amount of honey or brown sugar.
• Change the herbs: Add a sprig of fresh thyme or a bay leaf if you have one, then remove it before serving.

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Serving Suggestions

• Crusty bread: Use warm bread to scoop up the rich gravy.
• Buttermilk biscuits: Flaky biscuits make a soft, buttery side for the stew.
• Green salad: A crisp salad with a tangy dressing adds a fresh contrast.
• Comfort food menu: Browse CASSEROLES for another cozy dinner to make on a different night.

How to Store and Reheat

Let leftovers cool, then transfer them to an airtight container and refrigerate for up to 3 days. Don’t leave cooked stew at room temperature for more than 2 hours.

The stew freezes well for up to 3 months. The potatoes may soften or change texture after freezing, but the stew will still be tasty. Thaw it in the refrigerator overnight before reheating.

Warm portions gently on the stove or in the microwave, stirring occasionally. Add a splash of beef broth if the gravy has thickened, and reheat until the stew reaches 165°F throughout.

Recipe FAQ’s

Can I cook this beef stew on high?

Yes. Cook it on high for 4 hours instead of low for 8 hours. Check that the beef is fork tender before serving.

Can I leave out the red wine?

Yes. Replace it with an equal amount of beef broth. Scrape up the browned bits from the skillet as you pour in the liquid so they add flavor to the gravy.

When should I add the peas to slow cooker beef stew?

Stir in the frozen peas about 10 minutes before the cooking time ends. They don’t need to be thawed first.

Slow Cooker Beef Stew brings tender beef, chunky vegetables, and rich gravy together in a filling meal with little hands on time once the slow cooker is loaded.

For another comforting bowl on your meal plan, try Creamy White Chicken Chili. Serve the stew with your favorite bread, adjust the seasoning to suit your table, and make it your own.

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