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Mom's Slow Cooker Beef Stew

Tender beef chunks with hearty vegetables and rich gravy, slow-cooked for ultimate comfort and flavor.
Print Recipe
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: American, Comfort Food
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds beef chuck roast cut into 1-1.5 inch cubes
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 1 large onion diced
  • 4 cloves garlic minced
  • 4 large carrots cut into chunks
  • 3 medium potatoes cut into chunks
  • 3 celery stalks sliced, optional
  • 1.5 cups beef broth
  • 1 cup dry red wine or extra broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 tbsp all-purpose flour optional for thickening

Equipment

  • Slow cooker
  • Large skillet
  • Tongs or spoon
  • Knife and cutting board

Method
 

  1. Heat olive oil in a skillet. Season and sear beef in batches until browned. Transfer to slow cooker.
  2. Sauté onion in skillet for 3-4 minutes, add garlic for 1 minute. Transfer to slow cooker.
  3. Add tomato paste, Worcestershire, balsamic, bay leaves, thyme, rosemary, broth, and wine to slow cooker. Stir.
  4. Add carrots, potatoes, and celery. Stir to combine.
  5. Cook on LOW 7-8 hours or HIGH 4-5 hours until tender.
  6. Optional: Thicken with flour slurry if desired. Adjust seasoning, garnish with parsley, and serve.

Notes

For best tenderness, use LOW setting. Stew tastes even better the next day. Freeze leftovers for up to 3 months.