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Hearty Easy Slow Cooker Beef Stew

Hearty Easy Slow Cooker Beef Stew for Cozy Family Nights

This Hearty Easy Slow Cooker Beef Stew is perfect for cozy family nights, offering a comforting flavor and easy preparation.
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Course: Dinner
Cuisine: American
Keyword: beef stew, comfort food, easy dish, family recipe, hearty meal, slow cooker
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 6 servings
Calories: 350kcal

Equipment

  • Slow Cooker
  • Skillet
  • Cutting Board
  • Knife

Ingredients

For the Meat

  • 2 pounds stew meat well-marbled cuts like chuck roast
  • 2 tablespoons olive oil or any vegetable oil

For the Aromatics

  • 2 medium yellow onions chopped
  • 4 cloves garlic freshly minced

For the Liquid

  • 1 cup red wine Cabernet Sauvignon or Merlot
  • 4 cups beef broth homemade or store-bought
  • 2 cubes beef bouillon optional
  • 2 tablespoons Worcestershire sauce or soy sauce

For the Thickeners

  • 0.5 cup flour for browning and thickening
  • 2 tablespoons corn starch optional, mix with water to thicken

For the Vegetables

  • 3 medium carrots sliced
  • 1.5 pounds baby Yukon Gold potatoes or Russets
  • 1 cup frozen peas optional

For Seasoning

  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon garlic salt or regular salt with minced garlic
  • 1 teaspoon celery salt or regular salt with finely chopped celery
  • 2 tablespoons tomato paste optional
  • 2 leaves bay leaves remove before serving
  • 1 teaspoon rosemary or thyme if preferred

For the Finishing Touch

  • 2 tablespoons butter stir in at the end
  • 1 cup cold water to adjust consistency
  • 1 tablespoon gravy master optional

Instructions

  • Cut stew meat into 1-inch cubes, then season generously with freshly ground black pepper and garlic salt. Coat the cubes lightly with flour for enhanced browning.
  • Heat olive oil in a skillet over medium-high heat and brown the seasoned meat for about 45 seconds on each side, developing a delicious crust. Then, transfer the browned meat to your slow cooker.
  • In the same skillet, add chopped yellow onions and cook for about 5 minutes until they become translucent. Add minced garlic and a splash of red wine to deglaze, scraping up those flavorful brown bits.
  • Pour the sautéed onions and garlic over the meat in the slow cooker, then add in the remaining ingredients (except for peas, corn starch, and butter). Stir everything together until well mixed.
  • Set your slow cooker to low and let the stew cook for 7.5 to 8 hours, or for a quicker version, set it to high for 3.5 to 4 hours. The meat should be tender and the veggies nicely integrated into the broth.
  • About 15 minutes before you’re ready to serve, stir in the frozen peas, thicken with corn starch if desired, and swirl in the remaining butter for that rich finish.

Notes

Refrigerate any leftovers in an airtight container for up to 4 days. Reheat with a splash of broth to maintain moisture.

Nutrition

Serving: 1bowl | Calories: 350kcal | Carbohydrates: 30g | Protein: 25g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 70mg | Sodium: 800mg | Potassium: 800mg | Fiber: 5g | Sugar: 3g | Vitamin A: 900IU | Vitamin C: 15mg | Calcium: 50mg | Iron: 4mg