Here’s a simple, reliable slow cooker beef stew recipe that’s hearty, flavorful, and low-effort:
Ingredients (serves 4–6)
- 2 lbs (900 g) beef chuck, cut into 1–2 inch cubes
- 4 medium carrots, sliced
- 3 medium potatoes, peeled and cubed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional; can use more broth instead)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and pepper, to taste
- 2 tbsp olive oil (for searing, optional but recommended)
- 2 tbsp all-purpose flour (optional, for thickening)
Instructions
- Optional: Sear the beef
- Heat olive oil in a skillet over medium-high heat.
- Brown the beef cubes on all sides for extra flavor.
- Assemble in slow cooker
- Place beef, carrots, potatoes, onion, and garlic in the slow cooker.
- Stir in beef broth, wine (if using), tomato paste, thyme, rosemary, bay leaves, salt, and pepper.
- Cook
- Cover and cook on low for 7–8 hours or high for 3–4 hours, until beef is tender.
- Optional: Thicken
- Mix flour with a little cold water to make a slurry. Stir into stew and cook 15–20 more minutes until thickened.
- Serve
- Remove bay leaves, adjust seasoning, and serve hot with bread or over rice.
💡 Tips
- Add green peas or beans in the last 30 minutes for extra color.
- Letting the stew sit overnight enhances the flavors.
- For a lighter version, skip searing and use low-sodium broth.
I can also give a super-easy 5-ingredient slow cooker version that’s ready in under 10 minutes prep time—still rich and hearty. Do you want that version too?
