Slow Cooked Beef Stew

When the air turns crisp and the days grow shorter, there’s nothing quite as comforting as a bowl of slow cooked beef stew. Rich, savory, and packed with tender chunks of beef, soft vegetables, and a deeply flavorful broth, this dish is the very definition of hearty. It’s the kind of meal that fills your home with mouthwatering aromas as it simmers away, promising warmth, nourishment, and a touch of nostalgia with every bite.

This recipe is inspired by the kind of slow food my grandmother used to make—simple ingredients transformed through time and patience into something magical. Whether you’re preparing it on a cozy Sunday or letting it simmer in your slow cooker while you work, this beef stew will become a staple in your comfort food rotation.

Why You’ll Love This Slow Cooked Beef Stew

• Unbeatable flavor: Low and slow cooking enhances every ingredient.

• Fork-tender beef: The long simmer breaks down tough cuts into melt-in-your-mouth bites.

• Easy prep: Minimal hands-on time and no special equipment required.

• One-pot meal: Everything cooks together, making cleanup a breeze.

• Perfect for leftovers: Tastes even better the next day.

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Best Cuts of Beef for Stew

The key to a great beef stew is choosing the right cut. Look for well-marbled, tougher cuts that benefit from long cooking:

• Chuck roast (shoulder): Affordable, flavorful, and ideal for braising.

• Brisket: Rich and beefy but requires longer cooking.

• Bottom round or rump roast: Leaner but still tenderizes beautifully over time.

Avoid quick-cooking cuts like sirloin or tenderloin—they’ll dry out in a slow-cooked stew.

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Ingredients for Classic Beef Stew

For the Stew:

• 2½ lbs beef chuck roast, cut into 1½-inch cubes

• Salt and freshly ground black pepper

• 3 tablespoons all-purpose flour

• 2 tablespoons olive oil

• 1 large yellow onion, chopped

• 3 cloves garlic, minced

• 3 tablespoons tomato paste

• 4 cups beef broth (low sodium)

• 1 cup dry red wine (optional, but recommended)

• 1 tablespoon Worcestershire sauce

• 2 teaspoons sugar (balances the acidity)

• 2 teaspoons dried thyme

• 1 bay leaf

Vegetables:

• 4 large carrots, peeled and sliced

• 3 large potatoes (Yukon Gold or Russet), peeled and cubed

• 2 stalks celery, chopped

• 1 cup frozen peas (added at the end)

• 2 tablespoons fresh parsley, chopped (for garnish)

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How to Make Slow Cooked Beef Stew

Step 1: Sear the Beef

Season the beef generously with salt and pepper. Toss with flour until evenly coated. Heat olive oil in a large skillet over medium-high heat. In batches, sear the beef until browned on all sides (about 2–3 minutes per side). Transfer to the slow cooker.

Step 2: Sauté the Aromatics

In the same skillet, add chopped onion and a pinch of salt. Cook until softened, about 5 minutes. Stir in garlic and tomato paste; cook for 1–2 minutes more. Deglaze the pan with red wine, scraping up any browned bits.

Step 3: Assemble in the Slow Cooker

Add sautéed onions, carrots, potatoes, celery, beef broth, Worcestershire sauce, sugar, thyme, and bay leaf to the slow cooker with the seared beef. Stir to combine.

Step 4: Slow Cook

Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is tender and vegetables are soft.

Step 5: Add Peas and Finish

In the last 10–15 minutes, stir in the frozen peas. Discard the bay leaf. Taste and adjust seasoning with salt and pepper. Garnish with chopped parsley before serving.

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Stovetop and Oven Instructions

Don’t have a slow cooker? You can still make this delicious stew.

Stovetop Method:

Follow all steps as above, using a large Dutch oven. After adding all ingredients, bring to a boil, reduce to a simmer, cover, and cook on low heat for 2½ to 3 hours.

Oven Method:

Preheat oven to 325°F. After assembling everything in a Dutch oven, cover and bake for 2½ to 3 hours, checking occasionally.

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Tips for the Best Beef Stew

• Brown the meat: This step is essential. It builds deep flavor and color.

• Don’t rush it: Low and slow wins the race. Rushing the cook time won’t yield the same rich result.

• Cut veggies evenly: This ensures everything cooks uniformly.

• Let it rest: Like most stews, the flavors deepen overnight. It’s even better the next day.

• Skim fat if needed: Use a spoon or ladle to skim off excess fat before serving.

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Variations and Add-Ins

Mushroom Beef Stew

Add 8 oz sliced mushrooms with the other vegetables for an earthy richness.

Guinness Beef Stew

Swap red wine for Guinness beer for an Irish twist. Great for St. Patrick’s Day!

Spicy Stew

Add a teaspoon of smoked paprika or a pinch of red pepper flakes for subtle heat.

Rustic Herb Variation

Use rosemary, sage, and bay for a more aromatic flavor profile.

Gravy-Style Stew

For a thicker gravy-like sauce, mash some of the potatoes or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) 30 minutes before serving.

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How to Serve Beef Stew

This stew is satisfying on its own, but here are a few delicious pairing options:

• Crusty bread or garlic toast: For sopping up that flavorful broth.

• Mashed potatoes: Serve stew over a bed of creamy mash.

• Buttered noodles or rice: A filling base that complements the savory flavors.

• Side salad: A crisp green salad balances the richness of the stew.

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Storage and Freezing Instructions

Storing Leftovers:

Cool the stew to room temperature. Store in an airtight container in the fridge for up to 4 days.

Freezing:

Beef stew freezes very well. Transfer to freezer-safe containers or bags and freeze for up to 3 months. Let thaw overnight in the fridge before reheating.

Reheating:

Reheat on the stovetop over medium-low heat until warmed through, adding a splash of broth or water if needed.

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Frequently Asked Questions

Can I skip the wine?

Yes. If you prefer not to use wine, simply add more beef broth. The wine adds depth, but the stew is still delicious without it.

What if my stew is too thin?

Remove ½ cup of liquid and whisk with 1 tablespoon of flour or cornstarch. Stir it back into the stew and cook for another 10–15 minutes until thickened.

Can I use stew meat instead of chuck roast?

Yes, but make sure it’s good quality. Many packages of “stew meat” contain odds and ends that may cook unevenly.

Can I make this in an Instant Pot?

Yes. Use the sauté function to brown the beef and aromatics. Add remaining ingredients and pressure cook on high for 35 minutes, followed by a natural release.

Is this recipe gluten-free?

You can make it gluten-free by omitting the flour or using a gluten-free thickener.

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Why This Recipe Works

This Slow Cooked Beef Stew works because it honors the process of traditional cooking—taking inexpensive cuts of meat and humble vegetables, and transforming them through time and care into something extraordinary. The browning step develops rich umami flavor, while the slow simmer brings everything together into a harmonious, soul-warming meal.

It’s a dish that feels like home—perfect for feeding a crowd, meal prepping for the week, or just curling up with on a chilly evening.

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More Cozy Recipes You’ll Love

• Creamy Tuscan Chicken with Spinach

• One-Pot Chicken and Wild Rice Soup

• Homestyle Meatloaf with Garlic Mashed Potatoes

• Creamy Mushroom Stroganoff

• Shepherd’s Pie with Garlic Herb Topping

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Make Slow Cooked Beef Stew This Weekend

Whether you’re feeding a family or just cooking for one, this Slow Cooked Beef Stew will warm you from the inside out. It’s the kind of recipe that becomes a tradition—one you’ll pass down, make for friends, and turn to when you need something nourishing and satisfying.

Take a little time to prep, let it simmer low and slow, and enjoy the kind of dinner that makes everything feel just right.

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