Slow Cooker Beef Stew Recipe – A Cozy Meal That Warms the Soul

There’s something undeniably heartwarming about the aroma of Slow Cooker Beef Stew bubbling away in your kitchen. Picture this: it’s a chilly evening, and the first hints of fall are in the air. You can hear the soft patter of rain against the window while the rich, savory scents of beef, garlic, and rosemary drift through the house. This dish isn’t just a meal; it’s a reminder of family dinners and cozy nights spent with loved ones around the table.

Why You’ll Love It

• Quick and easy to make — perfect for busy days.
• Comforting homemade flavor that wraps around you like a warm blanket.
• Made with simple ingredients you probably have on hand.
• A great dish for any occasion — weeknight dinners or holiday feasts.
• Always a crowd-pleaser — everyone will be coming back for seconds!

Ingredients You’ll Need

Here’s what you’ll need to create this delicious, warming stew:

• 2 1/2 pounds stew meat, cut into 1-inch cubes
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic salt — fresh garlic gives it that extra flavor boost!
• 1/2 teaspoon celery salt
• 1/4 cup flour
• 3 to 6 tablespoons olive oil
• 3 tablespoons cold butter, divided — I love using unsalted for control over the salt.
• 2 cups yellow onions, diced
• 4 cloves garlic, minced
• 1 cup cabernet sauvignon or merlot
• 4 cups beef broth
• 2 beef bouillon cubes
• 2 tablespoons Worcestershire sauce
• 3 tablespoons tomato paste
• 5 medium carrots, cut into 1-inch chunks
• 1 lb. baby Yukon gold potatoes, halved or quartered
• 2 bay leaves
• 1 sprig rosemary
• 1 cup frozen peas
• 1/4 cup cold water plus 3 tablespoons cornstarch (optional)
• 2 to 3 drops Gravy Master (optional for extra depth)

How to Make It

Now, let’s get cooking! Follow these simple steps, and soon you’ll be enveloped in that delicious aroma.

1. Start by cutting the stew meat into 1-inch cubes, trimming away any large pieces of fat. Season the beef generously with black pepper, garlic salt, and celery salt, giving it a good toss to coat. Then, sprinkle the flour over the meat and toss again until it’s well-coated — this will help thicken our stew later.

2. In a large skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the meat in batches, being careful not to overcrowd the pan. Let it brown beautifully on each side for about 45 seconds. This process adds so much depth of flavor! Once browned, transfer the meat to your slow cooker.

3. Reduce the heat to medium and melt 1 tablespoon of butter in the same skillet. Add your diced onions and cook them for about 5 minutes until they’re soft and translucent. Add in the minced garlic and give it just a minute to become fragrant. Don’t forget to deglaze the pan with a splash of pinot noir — it’s a little trick that lifts the whole dish. Transfer this mixture to the slow cooker.

4. Next, toss in all the remaining ingredients, except for the peas, cornstarch mixture, and the last 2 tablespoons of cold butter. Give it a gentle stir so everything gets cozy.

5. Now, it’s time to set it and forget it! Cook on low for 7 1/2 to 8 hours or on high for 3 1/2 to 4 hours. During the last 15 minutes of cooking, add the frozen peas for a splash of color and sweetness. Don’t forget to remove those bay leaves and the sprig of rosemary before serving!

6. If you want to thicken the stew, mix 1/4 cup cold water with 3 tablespoons of cornstarch and stir it in slowly. Finally, swirl in the remaining cold butter for that perfect glossy finish right before serving.

Kitchen Tips

• Time-Saving Trick: You can prep all your ingredients the night before; it makes for a smoother morning routine and a super easy cooking experience.
• Common Mistake Fix: If your stew ends up a little too watery, adding the cornstarch mixture as mentioned above will help achieve that thick, hearty consistency.
• Flavor Variation: Try adding a teaspoon of smoked paprika for a subtly smoky flavor that complements the richness of the beef!

Serving Ideas

This Slow Cooker Beef Stew makes for a perfect family dinner or a cozy gathering with friends. Serve it up in deep bowls, and consider garnishing with fresh parsley or a sprinkle of black pepper for that lovely pop of color. Pair it with crusty bread for dipping or a fresh side salad to balance the rich flavors.

Storing & Leftovers

• Refrigerate: Store any leftover stew in an airtight container in the fridge for up to 3 days.
• Freezing: You can also freeze it for up to 3 months. Just make sure to leave out any potatoes if you plan to freeze — they can turn mealy when thawed.
• Fun Leftover Idea: Use the stew to make tasty breakfast burritos or hearty wraps for lunch the next day. It’s even great over rice or pasta!

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day as all the flavors meld together.

Q: Can I swap any ingredients?
A: Of course! Use what you have — this recipe is very forgiving. Don’t have Yukon gold potatoes? Regular potatoes work too!

Q: What’s the best way to serve it?
A: Fresh from the slow cooker, while it’s still warm and aromatic. Trust me, everyone will come running to the table.

Q: How do I know it’s perfectly cooked?
A: Look for tender meat that falls apart easily, and that delicious, fragrant smell — that’s your sign it’s perfect!

Final Thoughts

As I finish writing this, I can almost hear the soft bubbling of my Slow Cooker Beef Stew simmering in the kitchen. This dish means so much to me — it’s not just about the food; it’s the love and warmth it brings to the table. I hope you give this recipe a try and feel that same comfort in your home. Remember, every dish is an opportunity to create memories, so make it your own! Enjoy your cozy night in with this Slow Cooker Beef Stew! 🍲❤️

Slow Cooker Beef Stew

A heartwarming beef stew perfect for chilly evenings, infused with rich flavors of garlic, rosemary, and tender beef, all cooked to perfection in a slow cooker.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 7 hours hrs 30 minutes mins

Total Time 8 hours hrs

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2.5 pounds stew meat, cut into 1-inch cubes
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic salt fresh garlic gives it that extra flavor boost!
• 1/2 teaspoon celery salt
• 1/4 cup flour
• 3 to 6 tablespoons olive oil
• 3 tablespoons cold butter, divided unsalted for control over the salt
• 2 cups yellow onions, diced
• 4 cloves garlic, minced
• 1 cup cabernet sauvignon or merlot
• 4 cups beef broth
• 2 cubes beef bouillon
• 2 tablespoons Worcestershire sauce
• 3 tablespoons tomato paste
• 5 medium carrots, cut into 1-inch chunks
• 1 pound baby Yukon gold potatoes, halved or quartered
• 1 sprig rosemary
• 1 cup frozen peas
• 1/4 cup cold water plus 3 tablespoons cornstarch (optional)
• 2 to 3 drops Gravy Master (optional for extra depth)

Method

 

Preparing the Beef

1. Start by cutting the stew meat into 1-inch cubes, trimming away any large pieces of fat. Season the beef generously with black pepper, garlic salt, and celery salt, giving it a good toss to coat.
2. Sprinkle the flour over the meat and toss again until it’s well-coated.

Browning the Meat

1. In a large skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the meat in batches, being careful not to overcrowd the pan. Let it brown beautifully on each side for about 45 seconds.
2. Transfer the browned meat to your slow cooker.

Cooking the Onions and Garlic

1. Reduce the heat to medium and melt 1 tablespoon of butter in the same skillet. Add your diced onions and cook them for about 5 minutes until they’re soft and translucent.
2. Add in the minced garlic and give it just a minute to become fragrant. Transfer this mixture to the slow cooker.

Combining Ingredients

1. Toss in all the remaining ingredients, except for the peas, cornstarch mixture, and the last 2 tablespoons of cold butter. Give it a gentle stir.

Cooking in Slow Cooker

1. Cook on low for 7 1/2 to 8 hours or on high for 3 1/2 to 4 hours. During the last 15 minutes of cooking, add the frozen peas.
2. Remove bay leaves and the sprig of rosemary before serving.

Final Touches

1. To thicken the stew, mix 1/4 cup cold water with 3 tablespoons of cornstarch and stir it in slowly.
2. Swirl in the remaining cold butter for a glossy finish right before serving.

Notes

Time-Saving Trick: Prep all your ingredients the night before for a smoother cooking experience. You can also freeze leftovers for up to 3 months - just remove potatoes beforehand. Adding a teaspoon of smoked paprika can enhance the flavor.