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Slow Cooker Beef Stew


Beef stew is a simple, hearty recipe, and it’s super comforting. The beauty of this recipe is that it definitely really offers the kick that you can get from this, and one that really delivers everything you want out of this cold weather dish that’s perfectly simple, and comforting as well.

This traditional Beef Stew is the best Slow Cooker recipe for Fall and Winter. It’s loaded with tender bites of juicy beef, golden potatoes, carrots, peas, red wine, onions, garlic, and a hearty beef broth. Serve it with warm biscuits, cornbread, or even over mashed potatoes.
Who doesn’t love a hearty bowl of rich and flavorful beef stew. It’s such a traditional Fall and Winter comfort food. I’ve been working on slight variations of this recipe for years and I have to say, this version is definitely the best ever.

All of the ingredients in this recipe compliment each other so well, and the quantities of each are perfect, with no ingredient overpowering another.
Let’s get into everything you need to know. From the what cuts of beef to use, the best potatoes for stew, pro tips, storage, and more:
Cut meat into 1-inch cubes, discard any large pieces of fat. Fat marbleized into the meat is fine!

Season beef with pepper, garlic salt, and celery salt. Toss to coat. Sprinkle flour over the meat and toss again. Sear the meat in batches for 45 seconds per side and transfer to the Slow Cooker.


1 tbsp. vegetable oil
2 lb. beef chuck stew meat, cubed into 1″ pieces
1 tbsp. extra-virgin olive oil
1 medium yellow onion, chopped
2 carrots, peeled and cut into rounds
2 stalks celery, chopped
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
1/4 c. tomato paste
6 c. low-sodium beef broth
1 c. red wine
1 tbsp. Worcestershire sauce
1 tsp. dried or fresh thyme leaves
2 bay leaves
1 lb. baby potatoes, halved
1 c. frozen peas
1/4 c. freshly chopped parsley, for garnish


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Get a pot that’s heavy-bottomed and have medium heat on it, or a Dutch oven. Heat up the oil, putting the beef in there and then cook it until each side is seared, about 10 minutes, working in different batches as you need to. Put the beef on the plate.

Add the veggies for about five minutes until everything’s softened up, and then add pepper and salt to season this. Add the tomato paste and garlic, cooking this until it smells and the paste looks darker.

Put the beef in the Dutch oven again and add the broth, sauces, and the herbs together to this, and then, mix it all neatly together.

Boil this, and then let it simmer, adding salt and pepper to let this cook for up to 45 minutes or so.

Add the potatoes until they’re nice and tender, usually about 15 minutes.

Take out the bay leaves, string in the peas until they are warmed up, usually about 2 minutes. Season this as needed, serve it in bowls, and then add a parsley to garnish this lovely mixture.

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