Slow-Cooker Beef Stew

Course: Entree / Slow Cooker

Cuisine: American

Keyword: how to make slow-cooker beef stew, Crockpot beef stew, easy beef stew recipe

Prep Time: 15

Cook Time: 8

Beef searing: 10

Total Time: 8 25

Servings:

Calories: 358kcal

Author: Kris Longwell

Slow-Cooker Beef Stew is one of the most comforting dishes of all time. And making it in your slow-cooker is a snap! We get it all together the night before, and then let it slow cook the next day for the perfect (and easy) dinner!

Print Recipe

Equipment

8-Quart Slow Cooker

Ingredients

2 lbs chuck roast cut into bite-sized pieces
1 cup all-purpose flour
Salt and pepper
2 tbsp olive oil or vegetable
3 cups potatoes yellow or gold, cubed
3 medium carrots peeled and sliced
4 stalks celery sliced
1 medium onion chopped
4 cloves garlic minced
2 tbsp tomato paste
4 cups beef broth
1 cup red wine
2 tbsp Worcestershire sauce
1 tbsp rosemary fresh
1 tsp thyme dried
1 tsp smoked paprika
2 bay leaves
¼ cup cornstarch

Instructions

Liberally season the meat all over with salt and pepper. Place the flour on a large platter and dredge the beef pieces in it until coated.
Heat the oil in a large skillet over medium-high heat. Working in a couple of batches, add the floured meat to the skillet and cook until browned all over, about 3 minutes. Repeat with remaining beef.
Place the seared beef into the slow-cooker. Next, add the remaining ingredients (except the cornstarch) plus 2 tsp of salt and 1 tsp of black pepper into the slow cooker and stir to fully mix.
Cook on LOW for 8 hours or on HIGH for 3 to 4 hours.
Just before serving, in a small bowl, mix the cornstarch together with 4 tbsp of cool tap water. Stir the cornstarch slurry into the stew and continue stirring until slightly thickened. This only takes a minute or two. The stew is now ready to serve.

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube Channel.

No need to use an expensive cut of beef for this stew. We recommend a nice chuck roast. Cut away any excess fat. Streaks of fat in the meat is good, it will add flavor and become melt-in-your-mouth delicious. You can often find pre-cut stew meat in the meat department of most well-stocked supermarkets.

We love using yellow or gold potatoes, but really any variety will work, including red, russet, or fingerling. And no need to peel the potatoes!

Leftovers will keep in the fridge for up to 1 week and the stew freezes beautifully for up to 3 months. Reheat leftovers in a pot on the stove over medium heat.

Nutrition