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A bowl of Slow Cooker Beef Stew with tender chunks of beef, potatoes, carrots, and a sprig of thyme in a rich, brown broth.

Slow Cooker Beef Stew

Slow Cooker Beef Stew is my go-to when I need dinner handled without standing over the stove, especially on cold winter days. Chuck roast becomes melt-in-your-mouth tender while potatoes and carrots soak up all the rich, savory gravy. It's perfect for Sunday meal prep and weeknight dinners since it feeds a family and reheats beautifully for next-day lunches. The stew stays fresh in the fridge for 3 to 4 days or in the freezer for 3 to 4 months.
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Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: Slow Cooker Beef Stew
Servings: 8
Calories: 421kcal
Author: Mandy Applegate

Equipment

Ingredients

  • 3 pounds chuck roast cut into 1 ½-inch cubes
  • Salt and pepper to taste
  • 1 large onion chopped into big pieces
  • 2 carrots cut into big chunks
  • 3 russet potatoes cut into big chunks
  • 3 cups beef broth
  • 3 tablespoons tomato paste
  • 1 cup red wine
  • 2 bay leaves
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon thyme
  • Fresh herbs for serving
US Customary - Metric

Instructions

  • Season the beef cubes generously with salt and pepper.
    3 pounds chuck roast, Salt and pepper
  • Place the beef, onions, carrots, and potatoes into the slow cooker.
    1 large onion, 2 carrots, 3 russet potatoes
  • Pour in the beef broth, then add the tomato paste, red wine, bay leaves, Worcestershire sauce, and thyme. Stir gently to combine.
    3 cups beef broth, 3 tablespoons tomato paste, 1 cup red wine, 2 bay leaves, 2 tablespoons Worcestershire sauce, 1 teaspoon thyme
  • Cover and cook on low for 8 hours, or until the beef is tender and the vegetables are soft.
  • Remove the bay leaves, garnish with fresh herbs, and serve warm.
    Fresh herbs

Video

Notes

I've made this easy beef stew recipe dozens of times, and these tips help me get perfect results every time.
Brown the beef first for a deeper flavor: If you have an extra 10 minutes, sear the beef cubes in a large skillet over high heat before adding them to the slow cooker for a richer, more caramelized taste.
Cut vegetables into large chunks: Keep them around 1 to 2 inches thick so they don't turn mushy after 8 hours of cooking. You can also add extra veggies like chopped parsnips, mushrooms, celery, or frozen peas.
Use a good red wine: Choose something you'd actually drink, like a Cabernet Sauvignon or Merlot, because the flavor concentrates as it cooks.
Don't lift the lid while cooking: Every time you open the slow cooker, you add 15 to 20 minutes of cooking time and let valuable steam escape.
Thicken the broth if needed: If the stew seems too thin after cooking, mix 2 tablespoons of corn starch with 2 tablespoons of cold water and stir it in, then let it cook on high for 15 minutes.
Store properly: Let the stew cool completely, then transfer to airtight containers and refrigerate for 3 to 4 days or freeze for 3 to 4 months. If frozen, thaw overnight in the fridge, and reheat in the microwave or over the stove.

Nutrition

Calories: 421kcal | Carbohydrates: 20g | Protein: 36g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 592mg | Potassium: 1150mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2680IU | Vitamin C: 9mg | Calcium: 63mg | Iron: 5mg
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