This hearty Slow-Cooker Beef Stew is made with tender beef chuck, savory low-sodium beef stock, rich red wine, diced tomatoes, potatoes, carrots, and fragrant fresh thyme. The result is a cozy and deeply savory main course with tender vegetables and a thick gravy, perfect for a warming winter dinner and serving 6 people.

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Slow-Cooker Beef Stew Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 1/4 cup all-purpose flour
• 2 Tablespoons olive oil, plus more as needed
• 1 cup low-sodium beef stock
• 1/2 cup red wine (such as Merlot or Cabernet Sauvignon)
• One 15-ounce can no-salt-added diced tomatoes, in juice
• 2 russet or Yukon gold potatoes, peeled and cut into 1-inch cubes
• 2 celery stalks, diced
• 2 carrots, diced
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 bay leaves
• 1 Tablespoon minced fresh thyme leaves
• 11/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

How To Make Slow-Cooker Beef Stew

1. Prepare and sear the beef: Pat the beef cubes dry with paper towels. In a medium bowl, toss the beef with the flour, 1/2 teaspoon of the salt, and the black pepper until lightly coated. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the beef in batches until it is deeply browned on all sides, about 3 minutes per batch. Add more oil if the skillet looks dry. Transfer the browned beef to the slow cooker.
2. Sauté the aromatics: Add the diced onion, carrots, and celery to the same skillet. Cook for 5-7 minutes, stirring often, until the vegetables begin to soften. Stir in the minced garlic and cook for 1 minute more until fragrant. Transfer the sautéed vegetables to the slow cooker.
3. Build the liquid base: Deglaze the skillet by pouring in the red wine. Scrape up any browned bits stuck to the bottom of the pan with a wooden spoon—these bits add incredible flavor to the sauce. Pour the wine into the slow cooker.
4. Combine the final ingredients: Add the beef stock, diced tomatoes (with their juice), cubed potatoes, bay leaves, minced thyme, and the remaining 1 teaspoon of kosher salt to the slow cooker. Stir everything well to combine.
5. Cook until tender: Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 4 hours. The beef should be completely fork-tender, and the potatoes should be soft.
6. Adjust and serve: Remove and discard the bay leaves before serving. Taste the stew and add more salt and pepper if needed. Serve hot in bowls.

Recipe Tips

• Do Not Skip Searing: Browning the beef before slow-cooking is vital. Searing the beef creates a dark, flavorful crust that adds a necessary depth of flavor to the gravy that you cannot achieve just by tossing the meat raw into the cooker.
• Use Fresh Thyme: While dried thyme will work, using fresh, minced thyme leaves provides a much brighter, more fragrant, and more complex herbal note that truly elevates the flavor of a classic beef stew.
• The Right Potatoes: Russet potatoes will break down slightly and help naturally thicken the stew, which is great for a thick, home-style result. Yukon Gold potatoes hold their shape better if you prefer distinct, intact pieces of potato.
• Thickening the Stew: The flour coating on the beef should thicken the stew adequately. However, if you want a thicker gravy at the end, remove 1/2 cup of the liquid and whisk it with 1 tablespoon of cornstarch. Pour the slurry back in and cook on HIGH for 15 minutes.
• Cooking the Tomatoes: Use no-salt-added diced tomatoes. They provide a tangy, deep flavor without making the finished stew too salty, allowing you to control the seasoning with the kosher salt.

What To Serve Beef Stew

This rich Slow-Cooker Beef Stew is a meal in itself, but it shines when served with simple sides. The perfect pairing is a thick slice of warm, crusty bread, such as a baguette or a no-knead Dutch oven loaf, perfect for soaking up the savory gravy. Other great sides include fluffy mashed potatoes or a bowl of creamy polenta. If you want a green vegetable, a simple side of steamed green beans or a light green salad with a little vinegar and oil will help cut through the richness of the stew.

How To Store Slow-Cooker Beef Stew Leftovers

• Refrigerate: Store leftover beef stew in an airtight container in the refrigerator for up to 4 days. The stew will actually taste even better the next day as the flavors have more time to meld together. When reheating, you may need to add a splash of beef stock or water, as the potatoes and flour will absorb some of the liquid overnight.
• Freeze: Beef stew freezes exceptionally well. Allow the stew to cool completely, then transfer it to freezer-safe airtight containers or heavy-duty freezer bags. Freeze for up to 3 months. Thaw the stew overnight in the refrigerator before reheating gently on the stovetop or in the microwave.

Slow-Cooker Beef Stew Nutrition Facts

Serving Size: 1 generous cup

• Calories: 300 kcal
• Total Fat: 13g
• Saturated Fat: 5g
• Cholesterol: 75mg
• Sodium: 400mg
• Total Carbohydrate: 20g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 25g

Frequently Asked Questions

• Can I add frozen vegetables to the stew? Yes, you can easily add frozen vegetables like peas or corn. However, they should be added near the end of the cooking time—about 30 minutes before the stew is done—so they don’t overcook and turn mushy. Adding them frozen also ensures they don’t water down the final sauce.
• Why is my beef tough after slow cooking? If your beef is tough, it means it hasn’t cooked long enough yet. Chuck steak and stew meat are tough cuts that require a long cooking time to break down the connective tissue. If the recipe says 7-8 hours on LOW and it’s still tough, keep cooking it for another hour or two. It should be easily shreddable when done.
• Can I skip the red wine? Yes. The red wine adds acidity and depth, enhancing the beef’s flavor. If you prefer to omit it, substitute the 1/2 cup of red wine with an extra 1/2 cup of low-sodium beef stock. You may want to add 1 teaspoon of red wine vinegar at the end to bring back a little of the missing tang.

Try More Recipes:

• Slow Cooker Beef Stroganoff Recipe
• Slow Cooker Beef and Lentil Curry
• Slow Cooker Corned Beef With Root Vegetables