Slow Cooker Beef Stew

There’s nothing quite like a big pot of beef stew simmering away, filling the house with those rich, hearty aromas that instantly make you feel comforted and at home.

This slow cooker beef stew recipe has been a beloved family tradition in my household for years, and I can’t wait to share it with you.

Every time I make this stew, it takes me back to crisp autumn days spent raking leaves in the backyard as a kid, coming inside with rosy cheeks and being greeted by the intoxicating smells of mom’s stew.

She’d make a huge batch that seemed to get even better as the week went on. We’d eagerly spoon up the tender beef and velvety gravy over fluffy mashed potatoes, savoring each warm, satisfying bite.

Nowadays, this stew is my go-to recipe for easy, comforting meals on chilly nights. It’s a true labor of love, but most of the time is hands-off while the slow cooker works its magic. I’m telling you, this soul-warming dish is worth every minute.

Let me show you how it’s done!

Ingredients

2 1/2 pounds beef chuck roast cut into 1-inch cubes
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
1/2 teaspoon celery salt
1/4 cup all-purpose flour
3-6 tablespoons olive oil
3 tablespoons cold butter divided
2 cups diced yellow onion
4 cloves garlic minced
1 cup dry red wine like Cabernet or Merlot
4 cups beef broth
2 teaspoons better than bouillon or 2 beef bouillon cubes
2 tablespoons Worcestershire sauce
3 tablespoons tomato paste
5 medium carrots cut into 1-inch chunks
1 pound baby Yukon gold potatoes halved or quartered
2 bay leaves
1 sprig fresh rosemary
1 cup frozen peas
1/4 cup cold water + 3 tablespoons cornstarch optional for thickening
2-3 drops browning sauce like Gravy Master optional