Slow Cooked Beef Stew

There was a Sunday last winter when the power flickered twice before noon and I knew we'd be home all day. I pulled out the slow cooker, browned some beef, and by evening the whole house smelled like a grandmother's kitchen. That stew taught me that the best meals don't need rushing.

I made this for my brother's family when they moved into their new place and the kitchen was still half in boxes. We ate it straight from bowls on the floor, and my niece asked if we could do it again every week. Sometimes comfort isn't about the setting, it's about what's in the pot.

Ingredients

• Beef chuck (2 lbs, cut into cubes): This cut has enough marbling to stay juicy through hours of slow heat, and it won't dry out like leaner cuts might.
• Carrots (4 medium, sliced): They sweeten as they cook and soak up the broth beautifully, adding color and natural sugar to balance the savory.
• Potatoes (3 medium, diced): Use waxy or all-purpose varieties so they hold their shape instead of turning to mush.
• Celery (2 stalks, sliced): Adds a subtle herbal note and structure to the base of the stew.
• Onion (1 large, chopped): The backbone of flavor, it melts into the broth and gives everything a gentle sweetness.
• Garlic (3 cloves, minced): Fresh is best here, it blooms in the heat and fills every bite with warmth.
• Frozen peas (1 cup): Stirred in at the end, they stay bright green and add a pop of sweetness and color.
• Beef broth (4 cups): The foundation of the stew, choose a good quality one or make your own if you have time.
• Dry red wine (1 cup, optional): It deepens the flavor and adds complexity, but you can skip it and use more broth instead.
• Tomato paste (2 tbsp): Just a bit adds umami and helps thicken the broth naturally.
• Worcestershire sauce (1 tbsp): A splash of this brings a subtle tang and richness you can't quite name but will miss if it's gone.
• Dried thyme (1 tsp): Earthy and classic, it pairs perfectly with beef and root vegetables.
• Dried rosemary (1 tsp): Use it sparingly, it's strong but adds a piney warmth that feels like cold weather cooking.
• Bay leaves (2): They infuse the broth with a gentle herbal backdrop, just remember to fish them out before serving.
• All-purpose flour (2 tbsp): Whisked with broth, it thickens the stew without clumping, and you can swap for gluten-free flour easily.
• Olive oil (2 tbsp): For searing the beef, which locks in flavor and creates those browned bits that make all the difference.
• Salt and black pepper: Season boldly at the start and taste at the end, slow cooking can dull flavors if you're too shy with the salt.

Instructions

Season and prep the beef:

Pat the beef cubes dry with paper towels and season generously with salt and pepper. Moisture on the surface will steam instead of sear, so this step matters more than you'd think.

Sear the beef:

Heat olive oil in a large skillet over medium-high heat and brown the beef in batches, turning to get color on all sides. Don't crowd the pan or the meat will steam, and transfer each batch to the slow cooker as it's done.

Layer the vegetables:

Add the carrots, potatoes, celery, onion, and garlic directly into the slow cooker on top of the beef. No need to be fancy, they'll all mingle as they cook.

Make the slurry:

In a small bowl, whisk the flour with half a cup of beef broth until completely smooth. Pour this into the slow cooker to help thicken the stew without lumps forming later.

Add the liquids and seasonings:

Pour in the remaining beef broth, red wine, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Give it a gentle stir to mix everything evenly.

Cook low and slow:

Cover the slow cooker and set it to low for 8 hours, or high for 4 to 5 hours if you're in a hurry. The beef should be fork-tender and the vegetables soft when it's ready.

Finish with peas:

Remove the bay leaves, stir in the frozen peas, and let them cook for 10 minutes. Taste and adjust the seasoning with more salt and pepper if needed, then serve hot.

Save

One night I served this to a friend who'd just gotten back from a long trip and she sat at the table in silence for a minute before saying it tasted like home. I realized then that some recipes aren't just about feeding people, they're about giving them a moment to land.

What to Serve Alongside

A thick slice of crusty bread is perfect for soaking up every last bit of broth, and honestly that's all you need. If you want to make it heartier, serve it over creamy mashed potatoes or buttered egg noodles. A simple green salad with a sharp vinaigrette cuts through the richness and balances the meal beautifully.

How to Store and Reheat

Let the stew cool completely before transferring it to airtight containers, it'll keep in the fridge for up to four days. Reheat gently on the stovetop over low heat, adding a splash of broth if it's thickened too much. You can also freeze it for up to three months, just leave out the potatoes if you plan to freeze since they can get grainy when thawed.

Ways to Make It Your Own

This stew is forgiving and flexible, so feel free to swap in parsnips or sweet potatoes if that's what you have. You can add mushrooms for an earthy depth, or a handful of chopped kale in the last hour for extra greens. If you like heat, a pinch of red pepper flakes or a dash of hot sauce at the end wakes everything up.

• Try using lamb or venison instead of beef for a gamey twist.
• Add a spoonful of Dijon mustard to the broth for a subtle tang.
• Top each bowl with fresh parsley or chives for brightness and color.

Save

This stew has become my go-to when I want to fill the house with warmth without spending the day in the kitchen. I hope it does the same for you.

Common Questions

→ How can I thicken the stew?

Mix flour with a small amount of broth before adding to the stew to ensure smooth thickening during cooking.

→ Can I substitute the red wine?

Yes, red wine can be replaced with additional beef broth if preferred, maintaining the stew's depth.

→ What is the ideal cooking time for tender beef?

Cook on low for about 8 hours or high for 4 to 5 hours until the beef is fork-tender.

→ Which vegetables work well in this dish?

Carrots, potatoes, celery, onion, and garlic provide classic flavors and texture; parsnips or sweet potatoes are good alternatives.

→ How do I add peas without overcooking them?

Stir in frozen peas during the last 10 minutes of cooking to keep their bright color and slightly crisp texture.