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A steaming bowl of slow cooker beef stew garnished with fresh parsley.

Unbelievably Tender Slow Cooker Beef Stew

This recipe delivers an unbelievably tender beef stew using a slow cooker, featuring rich flavors developed through searing and deglazing. Perfect for a hearty and comforting meal that practically cooks itself.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 6 servings
Calories 450 kcal

Equipment

  • Paper towels
  • Large skillet or Dutch oven
  • Slow cooker
  • Small bowl

Ingredients
  

Main Ingredients

  • 2 lbs beef chuck roast cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 yellow onion large, chopped
  • 2 carrots peeled and cut into 1/2-inch pieces
  • 2 celery stalks cut into 1/2-inch pieces
  • 4 garlic cloves, minced
  • 1 cup dry red wine such as Cabernet Sauvignon or Merlot, optional but highly recommended for depth
  • 4 cups beef broth low sodium
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 1.5 lbs Yukon gold potatoes peeled and cut into 1-inch chunks
  • 1 cup frozen peas optional
  • 2 tbsp cornstarch or all-purpose flour
  • 2 tbsp cold water
  • Salt and freshly ground black pepper to taste
  • Fresh parsley chopped, for garnish

Instructions
 

Preparation

  • Pat the beef cubes dry with paper towels, then season generously with salt and pepper.
  • Heat olive oil in a large skillet over medium-high heat and sear the beef in batches until deeply browned on all sides, then set aside.
  • In the same skillet, sauté onion, carrots, and celery for 5-7 minutes until softened, then add minced garlic and cook for another minute until fragrant.
  • Pour in red wine (if using) to deglaze the pan, simmering for 2-3 minutes until slightly reduced, or proceed directly to adding broth if omitting wine.

Cooking

  • Transfer the seared beef and sautéed vegetables to the slow cooker, then add beef broth, tomato paste, dried thyme, dried rosemary, and bay leaves, stirring well to combine.
  • Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is incredibly tender.
  • During the final 1.5 to 2 hours on low (or 45 minutes to 1 hour on high), stir in the potato chunks.
  • Whisk cornstarch and cold water to create a slurry, stir it into the hot stew, and cook on high for 15-30 minutes until thickened; optionally, stir in frozen peas at this stage.
  • Remove bay leaves, adjust seasoning with salt and pepper to taste, and garnish with fresh parsley before serving.

Notes

For an even richer flavor, brown the beef more deeply and don't skip the red wine deglazing step. Adjust cooking times based on your slow cooker and desired beef tenderness. If the stew is too thin at the end, you can make a little more cornstarch slurry to thicken it further.