This recipe for Slow Cooker Beef Stew is hearty, flavorful and cooked to tender perfection in a wine and beef broth.
Other flavor enhancers like sauteed onions, garlic, tomato paste, beef bouillon, and worcestershire are added as well as carrots, potatoes, and peas to complete this comforting meal.
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STEP-BY-STEP RECIPE VIDEO
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The BEST Slow Cooker Beef Stew
Perfectly tender and flavorful beef stew that gets slow cooked in a wine and beef broth with sauteed onions, garlic, carrots, potatoes, and peas.
Servings: 6
Ingredients
- 1 tbsp neutral oil avocado oil is best
- 2.5 lbs chuck roast
- 2 tsp salt
- 1 tsp black pepper
- 1/2 tsp celery salt
- 1/2 tsp garlic powder
- 2 tbsp butter
- 1 yellow onion, diced
- 5 garlic cloves, minced
- 4 carrots, peeled and chopped into chunks
- 1 lb baby yukon potatoes, sliced into quarters
- 1 cup red wine, cabernet or merlot
- 4 cups beef broth
- 3 tbsp tomato paste
- 2 tsp better than beef bouillon
- 2 tsp worcestershire
- 2 bay leaves
- 2 rosemary sprigs
- 1 cup frozen peas
- 1/4 cup water
- 3 tbsp corn starch
- 2 tbsp butter
Instructions
- Start by prepping the ingredients. Dice onion, mince garlic, peel and chop carrots and slice potatoes. Season meat all over with salt, pepper, celery salt, and garlic powder.
- Heat 1 tbsp neutral oil in a large pan over medium-high heat. Place seasoned meat in hot pan and don't touch for 4 minutes, ensuring a good sear. Flip over and sear for 4 more minutes. Carefully turn over on each side to ensure all sides of meat get seared then transfer to the slow cooker.
- In the same pan, melt 2 tbsp butter over medium heat. Add diced onions and cook for 4 minutes. Add minced garlic and a splash of wine, scraping up any brown bits in the pan.
- Transfer onion mixture to slow cooker. Add in carrots, potatoes, 1 cup wine, beef broth, tomato paste, beef bouillon, worcestershire, bay leaves, and rosemary sprigs. Cover with lid.
- Cook on low setting for for 8 hours (begin checking at 7.5 hours). Meat should be fall apart tender and potatoes easily pierced with a fork.
- Remove bay leaves and rosemary sprigs from pot. Shred meat using two forks or separate into small chunks if preferred. Add the frozen peas and let cook for 15 minutes.
- Meanwhile, in a separate small bowl combine the cold water and cornstarch. Add mixture to slow cooker and stir well, this will thicken the stew. Add the last 2 tbsp cold butter and mix well.
- Serve with toasted bread!
I have never left a recipe review, but we love this one! We had tried many Guinness beef stews, and it never did it for us. We always just wished we just got steak.. this one though! The red wine… it’s a game changer. On the idea of Barefoot Contessa Beef Bourguignon. So good! Beef chuck never tasted so good!
Hi Jess,
Thank you SO much for the kind words and taking the time to come back and leave a comment. You inspired me to whip this up this week for dinner, it’s in the crockpot now lol. Hope you try more recipes 🙂
-Sierra
Me and my wife’s go-to on a cold, snowy, or rainy day. Easy to make and most of the ingredients are probably something most of us have in the pantry anyway. Adding sourdough to dip is a must!
Hi Charles,
Thank you for the review. It makes me so happy to hear that you and your wife are enjoying the recipe!! Thank you so much 🙂
We are an alochol free home. What would I use intead of wine,etc.
Hi Nancy,
In this recipe you can feel free to swap the wine for more beef broth. 🙂
X Sierra