Slow Cooker Beef Stew

I threw everything into the slow cooker one Sunday morning before a long hike, doubting it would turn out right. When we got home that evening, the whole house smelled like a grandmother's kitchen, and the beef practically fell apart at the touch of a spoon. That was the day I stopped overthinking comfort food.

I made this for my neighbor after her surgery, and she called it the kind of stew that makes you forget you're supposed to be resting. She ate two bowls that night and texted me for the recipe the next morning. It's become my go-to whenever someone needs more than just food.

Ingredients

• Beef chuck: This cut has enough fat to stay juicy through hours of slow cooking, and it shreds beautifully without drying out.
• Potatoes: They soak up all the beefy broth and turn creamy soft, use any variety you have on hand.
• Carrots and celery: They add natural sweetness and a bit of texture that balances the richness of the meat.
• Yellow onion and garlic: The foundation of deep, savory flavor that fills your kitchen with warmth.
• Frozen peas: Stirred in at the end so they stay bright green and just tender, not mushy.
• Beef broth: The backbone of the stew, choose a good quality one or make your own if you have time.
• Red wine: Optional but it adds a subtle depth, you can skip it or swap for more broth.
• Tomato paste and Worcestershire sauce: These two bring umami and a hint of tang that make the broth taste complex.
• Thyme, rosemary, and bay leaves: Dried herbs work perfectly here and infuse slowly without overwhelming the dish.
• Cornstarch: Mixed with water at the end to thicken the broth into a silky gravy that clings to everything.

Instructions

Brown the beef:

Heat a skillet until it's really hot, then sear the beef cubes in batches until they develop a deep golden crust. This step is optional but it adds a layer of flavor that's hard to beat.

Layer the vegetables:

Toss the potatoes, carrots, celery, onion, and garlic into the slow cooker in whatever order feels right. They'll all mingle together beautifully as they cook.

Mix the broth:

Whisk together the beef broth, wine, tomato paste, and Worcestershire sauce until smooth, then pour it over the meat and vegetables. The liquid should nearly cover everything.

Season and set:

Sprinkle in the salt, pepper, thyme, rosemary, and tuck in the bay leaves. Give it a gentle stir, cover, and set it to low for 8 hours.

Thicken the stew:

When the beef is fork-tender, mix cornstarch and water into a smooth paste and stir it into the pot. Switch to high, add the frozen peas, and let it cook for 20 more minutes until the broth thickens.

Finish and serve:

Fish out the bay leaves, taste for seasoning, and ladle into bowls. Serve it steaming hot with crusty bread or just a spoon.

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My dad used to say a good stew should taste better the next day, and he was right. I always make extra now because the leftovers are somehow even richer, and reheating a bowl on a busy weeknight feels like a gift from my past self.

How to Get the Best Texture

Cut your beef and vegetables into similar-sized pieces so everything finishes cooking at the same time. I learned this after fishing out giant carrot chunks while the potatoes had dissolved into mush. Consistency matters more than you'd think.

What to Do with Leftovers

This stew keeps in the fridge for up to four days and freezes beautifully for three months. I portion it into containers and pull one out whenever I need a meal that feels like a warm hug. Just reheat gently on the stove and add a splash of broth if it's too thick.

Simple Swaps and Additions

You can toss in parsnips, turnips, or even sweet potatoes if you want to change things up. I once added a handful of mushrooms because I had them lying around, and they soaked up the broth like little flavor sponges. This recipe is forgiving, so follow your instincts.

• Use chicken or vegetable broth if beef broth isn't your thing.
• Skip the wine entirely and add a splash of balsamic vinegar for tang.
• Throw in fresh herbs like parsley or chives right before serving for a bright finish.

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This stew has saved more cold evenings than I can count, and it never asks for much in return. I hope it becomes the kind of recipe you reach for without thinking, the one that just works.

Recipe Questions & Answers

→ Can I skip searing the beef?

Yes, searing is optional but adds a deeper flavor by browning the meat before slow cooking.

→ What can I use instead of red wine?

Additional beef broth can easily replace red wine without altering the rich taste much.

→ How do I thicken the stew?

A mix of cornstarch and water is stirred in near the end to gently thicken the broth without clumps.

→ Are there gluten-free considerations?

Use gluten-free beef broth and Worcestershire sauce to keep the dish gluten-free.

→ Can I add other vegetables?

Root vegetables like parsnips or turnips can be added for variation, alongside the potatoes and carrots.

→ When should peas be added?

Frozen peas are stirred in at the end and cooked briefly to retain their color and texture.