Easy Slow Cooker Beef Stew

This slow cooker beef stew is the ultimate comfort food for chilly days. Loaded with tender beef, potatoes, carrots, and peas in a rich and flavorful broth, it's a hearty meal that will warm you up from the inside out. Plus, it's incredibly easy to make with just a few simple steps!

5 from 12 votes

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Course: Entree, Main Course

Cuisine: American

Keyword: Beef Stew Recipe, comfort food, Fall Recipe, Slow Cooker Beef Stew, Slow Cooker Recipe, Winter Recipe,

Prep Time: 20

Cook Time: 4

Total Time: 4 20

Servings:

Calories: 507kcal

Ingredients

2½ lbs Chuck roasts
½ tsp black pepper
½ tsp garlic salt
½ tsp celery salt
¼ tsp flour
4 tbsp olive oil
4 tbsp cold butter, separated
2 cups yellow onion, diced
4 cloves garlic, minced
1 cup high-quality cabernet sauvignon
4 cups beef broth
2 beef bouillon cubes
2 tbsp Worcestershire sauce
3 tbsp tomato paste
5 medium carrots, cut into chunks
1 lb Baby Yukon gold potatoes, halved or quartered
2 bay leaves
1 sprig rosemary
1 cup frozen peas (optional)
¼ cup cold water + 3 tablespoons cornstarch (optional, for thickening)

Instructions

Cut the stew meat into 1-inch cubes, discarding any large pieces of fat. Sprinkle with black pepper, garlic salt, and celery salt. Toss to coat, then sprinkle flour over the meat and toss again.
Heat olive oil in a large skillet over medium-high heat. Add the meat in batches, browning on each side for 45 seconds. Transfer the browned meat to the slow cooker.
Reduce the heat to medium and melt 1 tablespoon of butter in the skillet. Add diced onions and cook for 5 minutes, then add minced garlic and cook for 1 minute more. Use a silicone spatula to scrape the bottom of the pan to incorporate any browned bits. Transfer the onion-garlic mixture to the slow cooker.
Add all remaining ingredients (except peas, cornstarch mixture, and remaining 2 tablespoons of cold butter) to the slow cooker.
Cook on low for 7 ½ to 8 hours or on high for 3 ½ to 4 hours, until the vegetables are softened and the potatoes are fork-tender.
Add the frozen peas during the last 15 minutes of cooking (optional). Remove the bay leaves and rosemary stem.
To thicken the stew, combine cold water and cornstarch, then slowly add it to the stew, stirring to incorporate. It will continue to thicken upon standing.(Optional:)
Turn off the heat and swirl in the remaining 2 tablespoons of cold butter for a smooth, velvety finish.
Serve the slow cooker beef stew hot with warm biscuits, cornbread, or over mashed potatoes.

Notes

For an Irish twist, use 1 cup of extra stout Guinness instead of wine.
You can substitute red wine with beef broth.
In my home peas are optional, lol. Feel free to add peas, celery, green beans, parsnips, or sweet potatoes for extra flavor.

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