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Beef stew in a slow cooker recipe

Beef stew in a slow cooker recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Cuts of beef
  • Steak
  • Stewing steak

This stew is the perfect comfort food for the cold winter months. It's easy to make, hearty and utterly delicious. Beef is stewed with onions, carrots and potatoes in the slow cooker.

138 people made this

IngredientsServes: 6

  • 450g diced beef stewing steak
  • 1 tablespoon plain flour
  • 2 tablespoons olive oil
  • 30g butter
  • 1 medium onion, thinly sliced
  • 4 tablespoons red wine
  • 1 cube beef stock
  • 250ml hot water
  • 1 large potato, cubed
  • 65g baby carrots
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 tablespoon garlic granules
  • 1/2 teaspoon ground black pepper
  • 4 tablespoons water
  • 2 dashes Worcestershire sauce

MethodPrep:20min ›Cook:8hr15min ›Ready in:8hr35min

  1. Place beef and flour in a resealable plastic bag. Seal and shake to evenly coat beef with flour. Heat the oil in a frying pan over medium heat and brown beef on all sides. Transfer to a slow cooker.
  2. Melt the butter in the frying pan over medium heat and cook onion until tender. Transfer to the slow cooker with the beef. Pour wine into the frying pan to deglaze, then pour wine into slow cooker.
  3. Dissolve the beef stock cube in 250ml hot water and pour into slow cooker. Place potato and carrots in slow cooker and season with rosemary, thyme, garlic granules and pepper. Mix in 4 tablespoons water and Worcestershire sauce. Add more water if needed to cover all ingredients.
  4. Cover slow cooker and cook stew 7 to 8 hours on Low.

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Reviews & ratingsAverage global rating:(93)

Reviews in English (72)

by oldcook

I made this recipe yesterday, starting it before work and coming home to the most wonderful aroma. (I just love slow cookers!). I used a homeade vegetable stock I had on hand instead of boullion and adjusted the water accordingly. I too did not change anything else because it looked good to me on paper and I'm happy to report that it turned just wonderful. The meat was so tender and the flavor was great.For my own preference I took a bit of liquid out just before serving and whisked in a bit of flour till it was smooth and then poured it back into the cooker for about 20 minutes to thicken is up a bit. I prefer a thicker "stew". This was so tasty and just what I needed after a long day. I highly recommend :-)-08 Oct 2006

by cakebake

My husband and his mom loved this recipe. We followed the directions to a T. My husband generally doesn't eat red meat so I was very happy he enjoyed this. I personally like a lot of flavors so I was happy with the seasoning and probably won't change that. To the reviewer below though, it's red wine, not red wine vinegar. That probably would taste really bad in a slow cooker. Great recipe overall. Thank you-07 Oct 2006


This was easy and very good! Don't let the description that says a LOT of onion scare is not at all overpowering. The only thing I expected to be different was the consistency...I thought it would be Thicker so maybe next time I can remedy that by adding less liquid. Ate it over cornbread and was very tasty and filling.-17 Nov 2005

More collections

Old-Fashioned Slow Cooker Beef Stew Recipe

This is an old-fashioned beef stew for the slow cooker. The stew is flavored with a variety of basic pantry herbs and seasonings, along with garlic, onion, and vegetables.

The liquid is low-sodium beef broth, but feel free to replace part of the broth or stock with a good quality red wine. See below for the variations for more ingredient substitutions and add-ins.

The seasoned beef will add more flavor to the stew if it is first seared, but if you are pressed for time you can skip that step.

Click Play to See This Old-Fashioned Slow Cooker Beef Stew Recipe Come Together

Slow cooker beef stew with dumplings

This slow cooker beef stew recipe doesn't require you to brown the beef, which makes it perfect time saving dinner.

Making a beef and dumpling casserole just got a lot easier thanks to the help of a slow cooker! Slow cookers allow you to throw everything into the bowl, walk away and return to a delicious warming meal, with very little hands-on time or attention.

We have lots of useful slow cooker tips and a guide on the best slow cookers on the market.

Hassle Free Cooking:

&bull Placing all the ingredients for this slow cooker beef casserole straight into the bowl means that it bypasses the step of browning the beef in advance (although you can brown your beef if you'd like an added boost of flavour), which reduces the washing up considerably.

&bull The dumplings are just three ingredients and are simply added into the bowl of the slow cooker, atop the casserole, during the last hour of cooking.

&bull A tbsp of onion marmalade, stirred into the casserole at the end of step 2, will mimic the sweetness of caramelised onions with none of the hassle.

&bull This casserole doesn't even need stirring throughout the cooking process, so it can be left alone, allowing you to get on with your day. In fact, slow cooker's temperatures drop dramatically when the lid is lifted and they take a long time to reach up to temperature again, so it's imperative to keep the lid closed throughout the cooking process.

Alternative Dumpling Flavours:

If you want to take the dumplings to the next level, try using the following alternatives

&bull Different herbs such as chives, thyme, rosemary, sage or tarragon.

&bull Stirring through 1/2-1tsp (depending on taste) mustard or horseradish into the dumpling dough

&bull Mixing 50g of cheese of your choice through the flour, prior to the water being added, such as gruyére or cheddar

  • 3 pounds boneless beef chuck, trimmed and cut into 1 1/2-inch pieces
  • 1 teaspoon salt, divided
  • 1 teaspoon ground pepper, divided
  • ½ cup all-purpose flour
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 large onion, halved and sliced
  • 1 ½ pounds Yukon Gold potatoes, cut into 1 1/2 -inch pieces
  • 1 pound carrots, cut into 2-inch lengths
  • ¾ cup red wine
  • 1 ½ cups low-sodium beef broth
  • 1 (6 ounce) can tomato paste
  • 1 teaspoon dried thyme
  • 1 small bay leaf
  • Chopped fresh parsley for garnish

Place beef in a large bowl and season with 1/2 teaspoon each salt and pepper. Add flour and toss to coat. Shake off excess flour back into the bowl and reserve.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add about a third of the beef to the pan. Cook until brown on all sides, about 4 minutes. Transfer to a 6-quart slow cooker. Add 1 tablespoon oil to the pan and cook the remaining beef in 2 more batches, adjusting the heat as needed. Transfer to the slow cooker.

Add the remaining 1 tablespoon oil and onion to the pan. Cook on medium heat, stirring, until soft, about 8 minutes. Add the onion to the slow cooker along with potatoes and carrots. Add wine to the pan and scrape up any browned bits. Pour into the slow cooker.

Whisk broth, tomato paste, thyme, bay leaf and the remaining 1/2 teaspoon each salt and pepper into the flour left in the bowl. Pour over the stew ingredients and stir well.

Cover the slow cooker and cook on High for 4 hours or on Low for 7 1/2 hours. Serve the stew sprinkled with parsley, if desired.

Amazing Slow Cooker Beef Stew Recipes

Beef becomes fall-apart tender and stays juicy when it’s cooked in the slow cooker with stock and vegetables, which must be one of the reasons why Slow Cooker Beef Stew is such a popular dish. And more people are using their slow cookers these days, so we’re updating this huge collection of Amazing Slow Cooker Beef Stew Recipes.

Be sure to look at the links after the photos to see all the beef stew recipes, some with ingredients you might not have thought of. There are beef stew options here for everyone’s tastebuds, and now that beef is more expensive than it used to be, using it in stew makes it a bit more budget friendly! Hope you enjoy making some beef stew in the slow cooker!

All photos are copyrighted by the blog that originally posted the recipe. Click any recipe title to get that beef stew recipe from the original blog that posted it.

Slow Cooker (or Instant Pot) Low-Carb Southwestern Beef Stew from Kalyn’s Kitchen is my current favorite beef stew recipe, and I love this with an extra squeeze of lime.

A unique beef stew that sounds amazing is the Slow Cooker Chinese 5-Spice Beef Stew from Healthy Seasonal Recipes.

A stew with spicy Latin flavors is the Crock Pot Carne Guisado from Skinnytaste.

Slow Cooker Mediterranean Beef Stew from Kalyn’s Kitchen is another one of my favorites, and this has olives, capers, rosemary, and balsamic vinegar.

Crock Pot Beef Stew from Iowa Girl Eats is a classic version of Beef Stew that looks and sounds delicious.

The Best Slow Cooker Beef Stew with Bacon from Foodie with Family is the best because of the bacon! Isn’t that obvious?

I’m a bug fan of garlic, so I love this Garlic Lover’s Crockpot Beef Stew from Kalyn’s Kitchen, and this has garlic, capers, olives, and tomatoes.

This Slow Cooker Beef Stew from Gluten-Free Goddess has herbs, red wine, and a bit of balsamic vinegar for extra flavor.

I like the touch of paprika in this Slow Cooker Beef Stew from Emily Bites.

Slow Cooker Beef and Veggie Stew from Sarah’s Cucina Bella adds some sliced broccoli stems to add veggie flavor to the stew!

Slow Cooker Beef and Kabocha Squash Stew from Skinnytaste has a little dash of Marsala wine.

More Beef Stew Recipes to Try:

Still Want More Beef in the Slow Cooker?

Use the Index Page for Beef to see all the slow cooker recipes with beef that have been featured on this site.

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Reviews ( 18 )

Unfortunately if you cook the meat more than 4 or 4 1/2 hours, it will be dry and stringy and tough. The best way is to add everything except the beef to the slow cooker. Cook for 3 hours, and then add the browned meat and continue to cook for 4 more hours. The veggies will be tender, but still have texture, and the meat will be buttery, melt in your mouth soft.

Just made this recipe. I am single so kept half for myself to eat the rest of the week and have the other half to give to my grandmother. Though it does take a bit of effort, the broth is pretty flavorful. just make sure you use a brown ale and add the mustard and vinegar at the end-that is key to the flavor. I mixed the two ingredients together in a bowl first before adding to the stew. I also added more salt to taste to the batch as it was finishing up cooking. Definitely needed more salt. I ended up cutting down the amount of onions as I'm not crazy about those. I also cooked it for 8 hours instead of 7. I was at work and didnt want the crock to turn off too early so just added another hour on. I prepped everything the night before, stored in the fridge overnight, then popped it in the crock the next morning to cook all day. Overall, this is a good recipe and I will make again. This is the first thing I've ever made in a crock pot before. If I can do it, you can too!

Slow-Cooker Red Wine Beef Stew

If you need an excuse to get your slow cooker out, this is it! Let everything cook together for hours for the deepest, most satisfying beef stew you'll try. Don't skip searing the beef &mdash it creates more deeply flavored meat that develops the flavor of the stew even further. Dish up a bowl, curl up on the couch with a spoon and a hunk of crusty bread, and you're absolutely SET. The tender, rich meat paired with the unctuous sauce and dotted with fresh veggies is truly ideal comfort food. The rosemary and sun-dried tomatoes aren't classically used in beef stew, but they brighten up the flavor and add a real punch.

Do I need to use red wine?

It's your kitchen do as you please! We love the depth that red wine brings, but if it's not your thing, feel free to just substitute for additional beef stock.

Can I reheat?

Tbh? This is even better the day after. and the day after that. Just be sure to let the stew cool completely before packing it up. Also - if you're so inclined - it freezes SO well.

Since your slow cooker is already out, we have plenty of slow-cooker soup recipes for you to try next.


  • CHUCK ROAST: Tender chunks of chuck roast simmered on low until rich and juicy. Skip the prepackaged stew meat and cut your own. For extra flavor, sear the meat in oil until golden brown. Deglaze the pan drippings with stock and add it to the slow cooker.
  • HEARTY VEGETABLES: Fresh produce with classic stew vegetables and includes yellow potatoes, carrots, and celery.
  • FLAVORFUL BEEF FLAVOR: For a huge flavor base boost, stir in Better Than Bouillon Beef Base. This thick roux like liquid ingredient is packed with a robust beef flavor. If you’ve ever had homemade beef stew and it was missing a key flavor then you’ll love this big flavor addition. Find it in a glass jar near the bouillon cubes. In addition, beef stock adds liquid volume to the stew to ensure there is plenty of that classic gravy broth flavor with each bite.
  • AROMATIC HERBS: Onions, garlic, bay leaves. Essential culinary herbs that add incredible flavor and a diffusing aroma to the stew.
  • CLASSIC STEW SEASONING: Salt, pepper, dried parsley, beefy onion powder mix.
  • THICKER STEW GRAVY: Cornstarch and water thicken the gravy nicely. Alternatively, all-purpose flour may be substituted.


  1. Cut beef into medium size chunks. Sear in oil and add to the slow cooker.
  2. Pour in beef stock, beef bouillon roux, and soy sauce.
  3. Slice carrots, onions, and potatoes. Mince garlic. Add to pot.
  4. Add bay leaves, salt, pepper, and parsley.
  5. Cook on high for 4-5 hours or on low for 8-9 hours.
  6. Chop celery and add to the stew.
  7. Thicken broth with a cornstarch slurry. Stir in Lipton powder.
  8. Turn to high and cook 30 minutes.


8 HOURS ON LOW: HIGHLY RECOMMEND: Chuck is a tougher cut of meat. While it may be convenient to have supper on the table in 4 hours, your meat will not have enough time to break down, leaving it dry from seizing up and pushing the juices out. Cooking chuck stew “meat” on low makes all the difference!

4 HOURS ON HIGH: A convenient option for a last minute crockpot meal using a higher temperature for a shorter duration.


What cut of beef is in beef stew? The front shoulder, also called the chuck, is my preferred cut of meat to use. It has a nice portion of fat marbling that results in more juice and moisture. It requires a low, slow cooking temperature for a longer period of time to break down the collagen and fat. This method will produce juicy fork tender meat. Another inexpensive yet good option, when cooked slow and low, is the round ( top rear muscle) and a rump (bottom rear muscle).

When do I add the potatoes to the slow cooker? The potatoes are added at the start. Because potatoes are dense, they will need time to soften and will hold up while slow cooking. On the other hand, celery should be added towards the end.

Can I use beef stew meat? I prefer to cut my own stew meat using a chuck roast. Not only will you save money by cutting your own stew meat, but you’ll also control how much fat and connective tissue vs meat you’re using. Cooked just right, the collagen-rich portions will add a richness to each bite of tender slow cooked beef, without a mouthful of unwanted textures. However, crockpots vary greatly. I have three myself and they pretty much all cook differently.

What can I serve with stew? A crusty loaf of french bread or baguette with a little butter is my favorite addition. Bread is perfect for soaking up the extra stew gravy. For more slow cooker recipes, try this Brown Sugar Crock Pot Spiral Ham, Mississippi Pot Roast recipe, or this Easy Slow Cooker Turkey Breast.

Beef Stew Ingredients

  • Onion and Garlic: These aromatic ingredients add a delicious base layer of flavor. You can chop the onions into smaller pieces or larger slices, depending on your preference.
  • Celery, Carrots and Potatoes: These are classic beef stew vegetables. I like to use Yukon gold potatoes because of their rich flavor and creamy texture. Other potatoes, such as baby potatoes, red potatoes or Russet potatoes will also work. Many people like to add peas to beef stew, and you may stir peas in after the stew finishes cooking, if desired.
  • Tomato Paste: The tomato paste both adds richness and helps to thicken the broth. It won’t make your beef stew taste like tomato sauce.
  • Worcestershire Sauce: Worcestershire sauce adds depth of flavor, but if you don’t have any on hand or don’t care for it you can leave it out.
  • Flour and Olive Oil: You will brown the beef and sauté the onion and garlic in olive oil before adding the ingredients to the slow cooker. Coating the beef with flour creates a flavorful crust on the meat as it browns in the skillet. The flour also thickens the broth as the stew simmers in the slow cooker.
  • Seasonings: The seasonings for this beef stew include Italian seasoning, dried thyme, bay leaf, salt and pepper.
  • Beef Broth: I recommend using a low sodium beef broth so that you can control the amount of salt in your finished dish. You can always add more salt, to taste, after the stew cooks, but you can’t take it away.
  • Boneless Chuck Roast: This is the cut of beef that I recommend for the best beef stew. Read more below about what kind of meat is best for beef stew.

What Kind of Meat to Use in Beef Stew

I recommend using a boneless chuck roast to make beef stew. You can also use beef stew meat, but the stew meat that you buy pre-cut at the grocery store is often lower quality and less tender than buying a larger cut of beef and cutting it into smaller pieces yourself.

Look for a boneless beef chuck roast that is about 2 pounds total. A little bit of fat marbled throughout the meat will add flavor, but you should cut off any excess fat when you cube the meat.

Recipe Summary

  • 2 tablespoons olive oil
  • 2 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch pieces
  • 1 teaspoon black pepper
  • 1 1/2 teaspoons kosher salt, divided
  • 8 ounces cremini mushrooms, quartered
  • 2 cups sliced red onion (from 1 red onion)
  • 3 medium carrots, cut diagonally into 1/2-inch pieces
  • 6 garlic cloves, smashed
  • 1 cup dry red wine
  • 1 bundle (tied with kitchen twine) thyme sprigs (about 4 large sprigs) and flat-leaf parsley sprigs (about 2 large sprigs)
  • 2 bay leaves
  • 12 ounces baby gold potatoes (cut any larger potatoes in half)
  • 2 1/2 cups beef stock, divided
  • 2 tablespoons all-purpose flour
  • 10 ounces frozen pearl onions (about 1 3/4 cups), thawed
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon red wine vinegar
  • 2 tablespoons thinly sliced fresh chives

Heat 1 tablespoon oil in a large skillet over medium-high. Sprinkle beef with pepper and 1 teaspoon salt. Add half of beef to skillet, and cook, until browned on 2 sides, 3 to 4 minutes per side. Transfer browned beef to a 6-quart slow cooker. Repeat with remaining 1 tablespoon oil and remaining half of beef.

Add mushrooms to skillet, and cook, stirring often, until browned, 5 minutes. Transfer to a plate, cover, and refrigerate. Add red onion and carrots to skillet. Cook, stirring occasionally, until red onion begins to brown, about 5 minutes. Add garlic cook, stirring often, until fragrant, about 1 minute. Add red wine cook until liquid has almost evaporated, about 4 minutes, stirring and scraping to loosen browned bits from bottom of skillet. Add red wine mixture to slow cooker with beef. Stir in herb bundle, bay leaves, potatoes, and 2 cups stock. Cover and cook on LOW for 7 hours.

Whisk together flour and remaining 1/2 cup stock in a small bowl whisk into mixture in slow cooker until incorporated. Stir mushrooms, pearl onions, mustard, and red wine vinegar into beef mixture. Increase slow cooker heat to HIGH, and cook, uncovered, until slightly thickened, about 15 minutes. Turn off slow cooker remove and discard herb bundle and bay leaves. Ladle stew into bowls, and sprinkle with chives.


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