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A scoop of beef stew with potatoes, carrots and peas in the foreground with bowl of soup in the background.
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5 from 1 vote

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.
Prep Time20 minutes
Cook Time8 hours
Total Time8 hours 20 minutes
Course: Main Course
Cuisine: American
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!