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Slow Cooker Beef Stew Recipe Easy Homemade Cozy Dinner from Scratch

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A hearty and comforting slow cooker beef stew made from scratch with tender beef, root vegetables, and a rich, flavorful broth. Perfect for cozy nights and effortless dinners.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 1/4 cup all-purpose flour (or cornstarch/arrowroot powder for gluten-free)
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and cut into chunks
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 4 cups beef broth (low-sodium preferred)
  • 2 tablespoons tomato paste
  • 1/2 cup red wine (optional, can substitute with extra broth)
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 3 medium russet potatoes, peeled and chopped
  • 1 cup frozen peas
  • Salt and black pepper to taste

Instructions

  1. Pat the beef cubes dry with paper towels. Toss them in the all-purpose flour along with a pinch of salt and pepper until lightly coated.
  2. Heat olive oil in a large skillet over medium-high heat. In batches, sear the beef cubes until all sides are golden brown, about 3-4 minutes per batch. Transfer browned beef to the slow cooker.
  3. In the same skillet, add diced onion, carrots, and celery. Cook until softened and fragrant, about 5 minutes. Stir in minced garlic and cook for another 30 seconds.
  4. Stir in tomato paste and cook for 1-2 minutes to caramelize slightly.
  5. Pour in red wine (or broth if skipping wine) to deglaze the pan, scraping up browned bits. Let it reduce slightly, about 2 minutes.
  6. Pour the sautéed vegetables and wine mixture over the beef in the slow cooker. Add beef broth, fresh thyme sprigs, and bay leaves. Season lightly with salt and pepper.
  7. Add peeled and chopped potatoes on top. Gently stir to combine.
  8. Cover and cook on low for 6-8 hours or on high for 3-4 hours until beef is fork-tender and potatoes are soft but intact.
  9. About 15 minutes before serving, stir in frozen peas to heat through.
  10. Taste and adjust seasoning with salt and pepper. Remove thyme sprigs and bay leaves before serving.
  11. If stew is too thin, whisk 1 tablespoon cornstarch with cold water and stir in. Cook for 10 more minutes to thicken.

Notes

Browning the beef before slow cooking adds depth of flavor and improves texture. Use fresh herbs like thyme and bay leaves for best flavor and remove before serving. For gluten-free, substitute flour with cornstarch or arrowroot powder. If you don’t have a slow cooker, this stew can be made in a Dutch oven on the stovetop or in the oven at 325°F for 2-3 hours. Avoid stirring the stew too often during cooking to maintain heat and cooking time. Adjust salt gradually, especially when using low-sodium broth.

Nutrition

Keywords: slow cooker beef stew, easy beef stew, homemade beef stew, cozy dinner, slow cooker recipes, comfort food, beef stew from scratch

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