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Slow Cooker Beef Stew is the ultimate comfort food, offering a hearty and flavorful meal with minimal effort. This recipe is incredibly useful for busy weeknights, allowing you to prepare a delicious, home-cooked dinner that practically makes itself.
Key Ingredients for Slow Cooker Beef Stew
- 2 pounds beef chuck roast, trimmed of excess fat and cut into 1-inch cubes
- 2 tablespoons all-purpose flour
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 2 bay leaves
- 1 ½ pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 1 pound carrots, peeled and cut into 1-inch chunks
- ½ cup frozen peas (optional, added during the last 30 minutes of cooking)
- 2 tablespoons fresh parsley, chopped (for garnish)
How to Make Slow Cooker Beef Stew
This slow cooker beef stew is incredibly easy to make, promising a deeply flavorful and satisfying meal that warms you from the inside out. Its simplicity makes it perfect for even novice cooks, while the slow cooking process ensures tender beef and perfectly cooked vegetables, resulting in a rich, robust broth. Preparation time is minimal, taking only about 20-25 minutes of active prep work before it simmers away for hours.
Step-by-Step Instructions
1. Prepare the Beef:
In a medium bowl, toss the cubed beef with the flour, salt, and pepper until evenly coated. This step is crucial for creating a little bit of thickening for the stew and helps in developing a nice crust on the beef.
2. Sear the Beef:
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the floured beef in batches, ensuring not to overcrowd the skillet. Sear each side of the beef cubes for about 2-3 minutes, until browned. This browning process adds a significant depth of flavor to the stew. Remove the seared beef from the skillet and place it into your slow cooker insert.
3. Sauté Aromatics:
In the same skillet (with any remaining oil), add the chopped onion and cook over medium heat for about 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic. Scrape up any browned bits from the bottom of the skillet, as these are packed with flavor.
4. Deglaze and Add Liquids:
Pour the red wine into the skillet and bring it to a simmer, scraping the bottom of the pan to release all the flavorful browned bits. Let the wine simmer for about 2 minutes to allow some of the alcohol to evaporate.
5. Combine Ingredients in Slow Cooker:
Add the sautéed onion and garlic mixture to the slow cooker with the seared beef. Pour in the beef broth, Worcestershire sauce, and tomato paste. Stir in the dried thyme, dried rosemary, and bay leaves. Ensure everything is well combined.
6. Cook the Stew:
Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 3-4 hours, or until the beef is very tender. The longer, slower cooking time on LOW is ideal for achieving the most tender beef.
7. Add Vegetables:
About 1 to 1.5 hours before the end of the cooking time, add the cubed potatoes and carrots to the slow cooker. Stir them into the liquid to ensure they are submerged.
8. Finish and Serve:
Continue cooking until the potatoes and carrots are fork-tender. If using frozen peas, add them during the last 30 minutes of cooking. Remove the bay leaves before serving. Taste the stew and adjust seasoning with additional salt and pepper if needed. Ladle the slow cooker beef stew into bowls and garnish with fresh chopped parsley.
Why You’ll Love This Slow Cooker Beef Stew
This slow cooker beef stew is the epitome of home-cooked comfort, delivering incredibly tender beef and perfectly cooked vegetables in a rich, savory broth that’s simply irresistible. Unlike a quick stovetop stew, the slow cooker gently coaxes out all the deep flavors, resulting in a more complex and satisfying taste that’s hard to beat. Making this hearty meal at home is wonderfully cost-effective, transforming budget-friendly cuts of beef into a gourmet-quality dinner, saving you a bundle compared to dining out. The aromatic herbs like thyme and rosemary, combined with the umami boost from Worcestershire sauce, elevate every bite, making it a standout choice over simpler preparations. Prepare to be amazed by how easy it is to create such a delicious and deeply comforting meal – you absolutely have to try this slow cooker beef stew for yourself!
Storing and Reheating Tips
Proper storage and reheating are key to enjoying your delicious slow cooker beef stew long after it’s first made.
- Refrigeration: Allow the stew to cool completely before storing. Transfer the stew to an airtight container and refrigerate for up to 3-4 days.
- Freezing: For longer storage, freeze the stew in meal-sized portions in freezer-safe containers or heavy-duty freezer bags. Ensure it’s cooled completely before freezing. Frozen stew will keep its best quality for 2-3 months.
- Reheating (Stovetop): The best way to reheat slow cooker beef stew is on the stovetop. Place the desired amount of stew in a saucepan over medium-low heat. Stir occasionally, adding a splash of beef broth or water if the stew seems too thick. Heat until thoroughly warmed through.
- Reheating (Microwave): Microwave individual portions by placing the stew in a microwave-safe bowl. Cover loosely and heat on medium power, stirring every minute or so, until hot.
- Thawing Frozen Stew: Thaw frozen stew in the refrigerator overnight before reheating.
Final Thoughts
This slow cooker beef stew is a guaranteed crowd-pleaser, offering unparalleled warmth and flavor with remarkable ease. Gathering your ingredients and letting your slow cooker do the work is the simplest path to a truly comforting and satisfying meal. You’ll be amazed at how this recipe can become a staple in your home – give this delightful slow cooker beef stew a try this week!
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Slow Cooker Beef Stew
Ingredients
Equipment
Method
- In a medium bowl, toss the cubed beef with the flour, salt, and pepper until evenly coated. This step is crucial for creating a little bit of thickening for the stew and helps in developing a nice crust on the beef.2 pounds beef chuck roast, 2 tablespoons all-purpose flour, 1 teaspoon salt, 0.5 teaspoon black pepper
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the floured beef in batches, ensuring not to overcrowd the skillet. Sear each side of the beef cubes for about 2-3 minutes, until browned. This browning process adds a significant depth of flavor to the stew. Remove the seared beef from the skillet and place it into your slow cooker insert.2 tablespoons olive oil, 2 pounds beef chuck roast
- In the same skillet (with any remaining oil), add the chopped onion and cook over medium heat for about 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic. Scrape up any browned bits from the bottom of the skillet, as these are packed with flavor.1 large yellow onion, 3 cloves garlic
- Pour the red wine into the skillet and bring it to a simmer, scraping the bottom of the pan to release all the flavorful browned bits. Let the wine simmer for about 2 minutes to allow some of the alcohol to evaporate.1 cup dry red wine
- Add the sautéed onion and garlic mixture to the slow cooker with the seared beef. Pour in the beef broth, Worcestershire sauce, and tomato paste. Stir in the dried thyme, dried rosemary, and bay leaves. Ensure everything is well combined.1 large yellow onion, 3 cloves garlic, 2 pounds beef chuck roast, 4 cups beef broth, 2 tablespoons Worcestershire sauce, 1 tablespoon tomato paste, 1 teaspoon dried thyme, 0.5 teaspoon dried rosemary
- Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 3-4 hours, or until the beef is very tender. The longer, slower cooking time on LOW is ideal for achieving the most tender beef.
- About 1 to 1.5 hours before the end of the cooking time, add the cubed potatoes and carrots to the slow cooker. Stir them into the liquid to ensure they are submerged.1.5 pounds Yukon Gold potatoes, 1 pound carrots
- Continue cooking until the potatoes and carrots are fork-tender. If using frozen peas, add them during the last 30 minutes of cooking. Remove the bay leaves before serving. Taste the stew and adjust seasoning with additional salt and pepper if needed. Ladle the slow cooker beef stew into bowls and garnish with fresh chopped parsley.0.5 cup frozen peas, 1 teaspoon salt, 0.5 teaspoon black pepper, 2 tablespoons fresh parsley
Notes
Refrigeration: Allow the stew to cool completely before storing. Transfer the stew to an airtight container and refrigerate for up to 3-4 days. Freezing: For longer storage, freeze the stew in meal-sized portions in freezer-safe containers or heavy-duty freezer bags. Ensure it’s cooled completely before freezing. Frozen stew will keep its best quality for 2-3 months. Reheating (Stovetop): The best way to reheat slow cooker beef stew is on the stovetop. Place the desired amount of stew in a saucepan over medium-low heat. Stir occasionally, adding a splash of beef broth or water if the stew seems too thick. Heat until thoroughly warmed through. Reheating (Microwave): Microwave individual portions by placing the stew in a microwave-safe bowl. Cover loosely and heat on medium power, stirring every minute or so, until hot. Thawing Frozen Stew: Thaw frozen stew in the refrigerator overnight before reheating.