A comforting, hearty beef stew is a classic meal perfect for cozy evenings, especially when cooked slowly to enhance the flavors. A slow cooker does all the work, allowing you to enjoy a warm, flavorful dish without much effort.

The rich combination of tender beef, hearty vegetables, and a savory broth will make your kitchen smell wonderful and your tastebuds dance with joy. Perfect for family dinners or meal prep, this slow cooker beef stew is easy to prepare and a true crowd-pleaser.

Ingredients:

2 lbs beef stew meat, cut into cubes

4 medium-sized potatoes, peeled and diced

4 carrots, peeled and sliced

2 celery stalks, chopped

1 medium onion, chopped

4 cloves garlic, minced

1 cup beef broth

1 cup red wine (optional, can substitute with more beef broth)

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

Salt and pepper, to taste

2 tablespoons all-purpose flour (optional, for thickening)

2 tablespoons olive oil (for browning the beef)

How to Make Slow Cooker Beef Stew:

Prepare the Ingredients:

Begin by dicing the potatoes, carrots, celery, and onions. Mince the garlic and set aside.

If you’re using red wine, have it ready alongside the beef broth.

Brown the Beef:

In a large skillet, heat the olive oil over medium-high heat. Add the beef stew meat in batches, browning the pieces on all sides. This step enhances the flavor, so don’t skip it!

Once browned, transfer the beef to the slow cooker.

Layer the Vegetables:

Add the diced potatoes, carrots, celery, and onion to the slow cooker, layering them over the beef. Sprinkle the minced garlic on top.

Make the Stew Base:

In a bowl, mix together the beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, bay leaf, salt, and pepper. Stir until well combined.

Pour this mixture over the beef and vegetables in the slow cooker.

Slow Cook the Stew:

Set your slow cooker to low and cook for 7-8 hours or until the beef is tender and the flavors are well developed. If you prefer a quicker option, you can set the cooker to high for 4-5 hours.

Thicken the Stew (Optional):

If you prefer a thicker stew, mix 2 tablespoons of flour with a little water to make a slurry. Stir this into the stew about 30 minutes before serving and cook on high until thickened.

Serve:

Once the stew is ready, discard the bay leaf and give the stew a final taste. Adjust salt and pepper if necessary. Serve hot with crusty bread or over a bed of rice for a complete meal.

Chef’s Note:

Feel free to customize this recipe by adding other vegetables such as parsnips, peas, or mushrooms to enhance the stew’s flavor.

For a richer flavor, you can brown the beef with a little garlic and onion before adding it to the slow cooker.

If you prefer a thicker stew without flour, you can mash some of the potatoes in the slow cooker to naturally thicken the broth.

Nutritional Information (per serving, based on 6 servings):

Calories: 350

Protein: 30g

Carbohydrates: 30g

Fat: 15g

Fiber: 5g

Sodium: 450mg

Sugar: 4g

This slow cooker beef stew is a wholesome meal, packed with protein and fiber, making it a filling and nourishing choice for dinner. The recipe is naturally low in sugar and provides a balanced combination of carbs, fats, and proteins, perfect for a cozy meal with family or friends. Enjoy!