🥣 Slow Cooker Beef Stew – Hearty, Comforting & So Easy!

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🥣 Slow Cooker Beef Stew – Hearty, Comforting & So Easy!





There’s nothing better than coming home to the smell of a slow-cooked meal — and this Slow Cooker Beef Stew is pure comfort in a bowl. Tender chunks of beef, sweet carrots, and creamy potatoes simmer all day in a rich, savory broth that warms you right through.

It’s a cozy classic — simple to make, family-approved, and perfect for chilly nights, Sunday dinners, or meal prep for the week ahead.

🍷 The secret? A splash of red wine and low, slow cooking for melt-in-your-mouth beef every time.

⭐ Why You’ll Love This Recipe

  • Hands-off cooking — your slow cooker does the work.

  • Incredibly tender beef that falls apart with a fork.

  • Full of veggies for a hearty, balanced meal.

  • Even better the next day as flavors deepen overnight.

🧂 Ingredients

(Affiliate-friendly spot: slow cookers, Dutch ovens, cooking utensils)

  • 2 lbs beef stew meat (chuck roast, cut into 1½-inch cubes)

  • 3 tbsp all-purpose flour

  • Salt & pepper, to taste

  • 2 tbsp olive oil

  • 3 cups beef broth

  • 1 cup red wine (optional – adds depth)

  • 2 tbsp tomato paste

  • 1 tbsp Worcestershire sauce

  • 1 tsp dried thyme

  • 1 tsp dried rosemary

  • 2 bay leaves

  • 3 medium carrots, peeled and chopped

  • 3 medium potatoes, peeled and cubed

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 1 cup frozen peas (optional, add at end)

  • Fresh parsley for garnish

🍲 Instructions

  1. Coat beef: In a large bowl, toss beef cubes with flour, salt, and pepper until evenly coated.

  2. Sear the beef: Heat olive oil in a skillet over medium-high heat. Brown beef in batches (2–3 minutes per side). This adds rich flavor!

  3. Add to slow cooker: Transfer beef to your slow cooker. Add carrots, potatoes, onion, and garlic.

  4. Make the sauce: In a bowl, whisk together beef broth, wine, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour over everything in the slow cooker.

  5. Cook:

    • Low: 7–8 hours

    • High: 3½–4 hours
      until beef and veggies are tender.

  6. Finish: Remove bay leaves. Stir in peas (if using) and cook 10 more minutes.

  7. Serve: Garnish with fresh parsley and enjoy warm with crusty bread or over rice.

💡 Tips & Variations

  • No wine? Replace with extra beef broth and 1 tbsp balsamic vinegar.

  • Add celery, turnips, or mushrooms for extra heartiness.

  • To thicken stew, mash a few potato chunks right in the pot before serving.


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