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Slow Cooker Beef Stew

This Slow Cooker Beef Stew is filled with tender chuck roast, Yukon Gold potatoes, carrots, onions, garlic, and herbs in a rich, savory gravy. It cooks low and slow for an easy, comforting family dinner.
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Prep Time 20 minutes
Cook Time 7 hours 20 minutes
Total Time 7 hours 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Beef Stew
  • 3 pounds chuck roast cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 yellow onion cut into small chunks
  • 4 large carrots cut into 1-inch chunks
  • 1 pound Yukon Gold potatoes cut into 1/2-inch cubes
  • 1 1/2 cups beef broth
  • 1 cup dry red wine or substitute additional beef broth
  • 1/4 cup tomato paste
  • 1 teaspoon salt plus more for seasoning the beef if needed
  • ground black pepper to taste, for seasoning the beef
  • 1 teaspoon dried thyme
  • 5 cloves garlic minced
  • 1 tablespoon Worcestershire sauce
Flour Slurry
  • 1/4 cup all-purpose flour
  • 1/2 cup broth from the cooked stew used to make the slurry

Equipment

  • 5 or 6-quart slow cooker
  • Large skillet
  • Cutting board
  • Chef's knife
  • Wooden spoon or spatula
  • Small mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Ladle

Method
 

Brown the Beef
  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Pat the beef pieces dry and season them with salt and black pepper.
  3. Working in batches, add the beef to the hot skillet in a single layer. Brown it on several sides until it develops a deep, flavorful sear.
  4. Transfer each browned batch to the slow cooker. Avoid overcrowding the skillet so the beef browns instead of steaming.
Cook the Onion
  1. Add the onion chunks to the same skillet.
  2. Cook for 3–4 minutes, stir, and continue cooking for approximately 3 more minutes, until the onion begins to soften and lightly brown.
  3. Transfer the cooked onion to the slow cooker.
Assemble and Slow Cook
  1. Add the carrots, potatoes, beef broth, dry red wine, tomato paste, salt, dried thyme, minced garlic, and Worcestershire sauce to the slow cooker.
  2. Stir until the tomato paste and seasonings are evenly distributed.
  3. Cover and cook on LOW for 7 hours, or until the beef and vegetables are tender.
Thicken the Stew
  1. Transfer 1/2 cup of hot broth from the slow cooker to a small bowl.
  2. Add the flour and whisk until completely smooth and no lumps remain.
  3. Pour the flour slurry into the slow cooker and stir thoroughly.
  4. Cover and cook on HIGH for an additional 20 minutes, or until the broth has thickened into a rich gravy.
Serve
  1. Taste the stew and adjust the salt and black pepper as needed.
  2. Ladle the beef stew into bowls and serve hot.

Notes

  • Corrected cooking time: The instructions include 7 hours on LOW plus an additional 20 minutes on HIGH for thickening, making the cooking time 7 hours 20 minutes.
  • Wine substitution: Replace the dry red wine with an equal amount of beef broth for an alcohol-free version.
  • Black pepper: The original recipe does not specify an amount, so season the beef and finished stew according to taste.
  • Browning the beef: Sear the beef in batches without overcrowding the skillet. Browning adds significant flavor to the finished stew.
  • Chuck roast: Chuck roast becomes tender during long, slow cooking and works especially well for beef stew.
  • Vegetable size: Cut the carrots and potatoes into similarly sized pieces so they cook evenly.
  • Slurry: Whisk the flour with hot broth until smooth before adding it to the slow cooker to prevent lumps.
  • Consistency: The stew will continue to thicken slightly as it cools. Add a splash of beef broth when reheating if necessary.
  • Storage: Refrigerate cooled leftovers in an airtight container for up to 4 days.
  • Reheating: Reheat gently on the stovetop or in the microwave, stirring occasionally.
  • Freezing: Freeze cooled stew in a freezer-safe container for up to 3 months. The potatoes may soften slightly after thawing.