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A variety of crockpot recipes suitable for weeknight dinners.

Ultimate Slow Cooker Beef Stew

This hearty slow cooker beef stew is packed with tender beef, root vegetables, and a rich savory broth, perfect for a comforting meal.
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Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings 6 people
Calories 450 kcal

Equipment

  • Paper towels
  • Large, heavy-bottomed skillet (preferably cast iron)
  • Slow cooker

Ingredients
  

Main Ingredients

  • 2 lbs beef chuck roast cut into 1.5-2 inch cubes
  • 1 tablespoon olive oil
  • 1 yellow onion chopped
  • 3 carrots peeled and cut into 1-inch pieces
  • 2 celery stalks cut into 1-inch pieces
  • 3 cloves garlic minced
  • 1 cup dry red wine like Cabernet Sauvignon or Merlot
  • 2 cups beef broth
  • 1 can (14.5 oz) diced tomatoes undrained
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste

For Thickening (Optional)

  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

For Garnish

  • Fresh parsley chopped

Instructions
 

Preparation

  • Pat the beef roast dry with paper towels and season generously with salt and pepper.
  • Heat olive oil in a large skillet over medium-high heat until shimmering, then sear the beef in batches for 2-4 minutes per side until deeply browned, and set aside.

Sautéing Vegetables

  • Add chopped onion, carrots, and celery to the same skillet and sauté for 5-7 minutes until softened, scraping up any browned bits.
  • Stir in minced garlic and cook for one minute until fragrant.
  • Pour in red wine, scrape the bottom of the pan to deglaze, and simmer for 1-2 minutes until slightly reduced.

Slow Cooking

  • Transfer seared beef, sautéed vegetables, deglazed wine, beef broth, diced tomatoes, tomato paste, Worcestershire sauce, bay leaf, and dried thyme to your slow cooker.
  • Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is fork-tender.

Finishing Touches

  • If desired, create a slurry with cornstarch and cold water, then stir it into the stew during the last 30 minutes of cooking until it thickens.
  • Remove the bay leaf before serving, then taste and adjust seasoning as needed.
  • Garnish with fresh chopped parsley before serving.

Notes

For even more flavor, you can marinate the beef in the red wine for a few hours or overnight before searing. Adjust the consistency of the stew by adding more beef broth if you prefer a thinner stew, or a bit more cornstarch slurry for a thicker consistency. This stew tastes even better the next day after the flavors have had more time to meld.