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Classic Old-Fashioned Slow Cooker Beef Stew

Close-up of a dark bowl filled with rich, savory beef stew featuring large chunks of tender beef, potatoes, and carrots.
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This recipe delivers a hearty, classic beef stew with tender beef and a rich, thick broth, perfect for cozy family dinners.

Ingredients

Scale
  • 2.5 lbs beef stew meat, cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup dry red wine (optional, substitute with more broth)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 4 medium carrots, peeled and thickly sliced
  • 3 celery stalks, chopped
  • 1.5 lbs Yukon Gold potatoes, peeled and cubed
  • 1/2 cup frozen peas (added at the end)
  • 2 tablespoons cornstarch mixed with 3 tablespoons cold water (for thickening)

Instructions

  1. Pat the beef stew meat dry with paper towels. In a medium bowl, toss the beef with the flour, salt, and pepper until lightly coated.
  2. Heat the olive oil in a large skillet over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pan. Remove the browned beef and set it aside.
  3. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Transfer the onions and garlic to your slow cooker. Add the browned beef, beef broth, red wine (if using), tomato paste, Worcestershire sauce, dried thyme, and bay leaves to the slow cooker. Stir everything together.
  5. Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the beef is becoming tender.
  6. Add the carrots and potatoes to the slow cooker. Stir gently. Cover and continue cooking on LOW for another 1.5 to 2 hours, or until the vegetables are tender.
  7. Remove the bay leaves. Stir in the frozen peas.
  8. In a small bowl, whisk together the cornstarch and cold water until smooth. Pour this slurry into the stew and stir well. Cover and cook on HIGH for 15 to 20 minutes, or until the broth has thickened to your liking.
  9. Taste and adjust seasoning if needed before serving this ultimate beef stew hot.

Notes

  • For the best flavor, sear the beef well; this step builds deep flavor layers in your rich beef stew broth.
  • If you prefer a stovetop beef stew, follow steps 1-3, then transfer to a large Dutch oven, add liquids, bring to a simmer, cover, and cook on low heat for 2.5 to 3 hours before adding vegetables.
  • This make ahead stew tastes even better the next day, making it perfect for meal prep.

Nutrition

Find it online: https://mdlatdmm.com/classic-old-fashioned-slow-cooker-beef-stew/