There’s something uniquely comforting about the aroma of a rich beef stew simmering away all day. It’s a scent that promises warmth, nourishment, and a truly satisfying meal waiting for you at the end of a long day. This Slow Cooker Beef Stew recipe is the one I turn to time and time again, especially when the weather turns and all we want is a bowl of something hearty and delicious. I’ve been making this for over 4 years, and it never disappoints; the beef becomes so tender it practically melts, and the gravy is just packed with a deep, savoury flavour.

What makes this particular crockpot stew so special is the depth we build right at the start. By taking a few moments to brown the beef and sauté the vegetables before they go into the slow cooker, we create layers of flavour that simply can’t be achieved by just throwing everything in at once. It’s a small step that makes a world of difference, transforming a simple meal into something truly memorable. This is the kind of dinner that works beautifully for a relaxed Sunday lunch with family, but it’s also a lifesaver on a busy weekday when you want to come home to a finished meal.

Recipe Overview

This is my ultimate slow cooker recipe for a classic British beef stew. It delivers exceptionally tender beef and soft, flavourful vegetables swimming in a rich, glossy gravy. The long, slow cooking process allows the flavours of the red wine, beef stock, and herbs to meld together into something truly special. I discovered that a tiny splash of Worcestershire sauce right at the end really brightens all the other flavours.

• Prep Time: 25 minutes
• Cook Time: 8 hours on low / 5 hours on high
• Total Time: 8 hours 25 minutes
• Servings: 6 people
• Difficulty: Easy

Why You’ll Love This Slow Cooker Beef Stew Recipe

• Rich, Developed Flavour: The initial searing of the beef and deglazing the pan with red wine creates an incredibly deep, savoury base that cheap stew recipes often miss. The result is a gravy that tastes like it’s been simmering for days.
• Minimal Hands-On Time: The active preparation comes together in about 25 minutes. After that, your slow cooker takes over, leaving you free for the rest of the day.
• A Forgiving Recipe: You can easily adapt this to what you have. Throw in some parsnips or swede along with the carrots, or swap the thyme for a sprig of rosemary. It’s a great way to use up leftover root vegetables. For another great way to use up veggies, check out my recipe for Stuffed Peppers With Rice.
• Ideal for Batch Cooking: This recipe makes a generous amount, which is great for meal prepping. The flavours get even better on the second day, making it a brilliant option for lunches throughout the week.
• Family Tested and Approved: This is a staple in my house during the autumn and winter months. My husband loves it with crusty bread, and it always gets compliments when we have friends over for dinner.

Slow Cooker Beef Stew Recipe

⏱️ 30 min prep  •  🍳 265 min cook  •  👥 8 servings

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Ingredients You’ll Need

For this slow cooker beef stew, we’re using simple, wholesome ingredients that combine to make something magnificent. When it comes to the beef stock, I find that a good quality one makes all the difference. I often use Knorr Rich Beef Stock Pots as they have a wonderful depth of flavour that really enhances the final gravy.

• 1 kg braising steak (or chuck steak), cut into 5cm (2-inch) chunks
• 50g plain flour
• 1 tsp salt
• ½ tsp freshly ground black pepper
• 2 tbsp olive oil
• 2 large onions, chopped
• 3 large carrots, peeled and cut into thick rounds
• 2 celery sticks, chopped
• 4 cloves garlic, minced
• 150ml full-bodied red wine, like a Merlot or Cabernet Sauvignon
• 900ml rich beef stock
• 400g tin of chopped tomatoes
• 2 tbsp tomato purée
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 1 tsp dried thyme
• 750g waxy potatoes (like Maris Piper or Desirée), peeled and cut into 5cm chunks
• A small bunch of fresh parsley, chopped (for garnish)

Sara’s Tip: Don’t be tempted to skip browning the beef! It creates the Maillard reaction, which is where all that deep, savoury flavour foundation comes from. It’s the most important step for a rich-tasting stew.

How to Make Slow Cooker Beef Stew Recipe

The process is straightforward. We begin by building flavour on the hob, then let the slow cooker work its magic to tenderise the beef and meld all the ingredients into a cohesive, delicious meal.

1. Prepare the Beef: In a large bowl, mix together the plain flour, salt, and pepper. Add the beef chunks and toss well until every piece is lightly coated. This flour coating will help to thicken our gravy later on.
2. Sear the Beef: Heat the olive oil in a large, heavy-based frying pan or Dutch oven over a medium-high heat. Working in two batches, add the beef and sear for 5-7 minutes, turning occasionally, until it’s deeply browned on all sides. What works best for me is giving the beef plenty of space so it fries rather than steams. Transfer the browned beef to the bowl of your slow cooker.
3. Sauté the Vegetables: Reduce the heat to medium and add the chopped onions, carrots, and celery to the same pan. Cook for 8-10 minutes, stirring occasionally, until they have softened and the onions are translucent. Add the minced garlic and cook for another minute until fragrant.
4. Deglaze the Pan: Pour the red wine into the pan. Use a wooden spoon to scrape all those delicious browned bits from the bottom of the pan – this is where so much flavour is hiding! Let the wine bubble and reduce by about half.
5. Combine in the Slow Cooker: Transfer the cooked vegetable mixture to the slow cooker. Pour in the beef stock and add the tinned tomatoes, tomato purée, Worcestershire sauce, bay leaves, and dried thyme. Stir everything together well.
6. Add Potatoes and Cook: Gently stir in the potato chunks. Secure the lid on the slow cooker.
7. Slow Cook to Perfection: Cook on LOW for 8 hours or on HIGH for 4-5 hours. The stew is ready when the beef is fall-apart tender and the potatoes are soft.
8. Final Touches: Remove the bay leaves. Taste the gravy and season with a little more salt and pepper if needed. If you prefer a thicker gravy, you can make a slurry with 1 tablespoon of cornflour and 2 tablespoons of cold water, stir it in, and cook on HIGH for a further 15 minutes until thickened.
9. Serve: Ladle the hot stew into bowls and garnish with fresh chopped parsley.

Tips From My Kitchen

• Choose Your Beef Wisely: The best cuts for a slow cooker beef stew are those with plenty of connective tissue, like braising steak, chuck, or beef shin. These tougher cuts break down during the long cooking time, becoming incredibly tender and enriching the gravy. Avoid lean cuts, which will become dry.
• The Secret Step: I learned that adding the Worcestershire sauce and tomato purée creates a fantastic umami depth. It’s a simple addition that balances the richness of the beef and wine, making the overall flavour more complex and satisfying.
• Make-Ahead Magic: This stew is a fantastic dish to make a day in advance. The flavours actually deepen and improve overnight. Simply cool it completely, store it in the fridge, and reheat it gently on the hob or in the microwave.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This recipe also freezes beautifully. Allow it to cool completely, then portion it into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Equipment You’ll Need

You don’t need a lot of fancy kit for this recipe, but a few key items make the process much smoother.

• Slow Cooker / Crockpot: A 5-6 litre model is a great size for this recipe.
• Large Frying Pan or Dutch Oven: Essential for searing the beef and sautéing the vegetables properly.
• Tongs: For turning the beef easily during searing.
• Sharp Knife and Cutting Board: For all your vegetable and meat preparation.
• Ladle: For serving up your delicious stew.

Common Mistakes to Avoid

• Overcrowding the Pan: When searing the beef, if you put too much in the pan at once, the temperature will drop and the meat will steam in its own juices instead of browning. This prevents the Maillard reaction. To avoid this, always sear in at least two batches, ensuring there’s space around each piece.
• Using the Wrong Temperature Setting: While cooking on ‘High’ is quicker, the ‘Low’ setting is where the real magic happens for a beef stew. The lower, slower heat gives the tough connective tissues in the beef plenty of time to break down into tender, flavourful gelatine. For an equally tender meat dish, my Grilled Lamb Chops Recipe is another favourite.
• Skipping the Browning Step: I can’t stress this enough! It might seem like an extra, fussy step, but searing the meat and sautéing the veg is crucial. As explained by experts at BBC Good Food, this initial cooking creates the foundational flavours that make the finished stew rich and complex rather than bland.

Delicious Variations to Try

Once you’ve mastered the basic recipe, it’s fun to start experimenting. This stew is a wonderful canvas for other flavours.

• Add Mushrooms: Add 250g of sliced chestnut mushrooms to the pan along with the onions for an extra earthy flavour.
• Hearty Ale Stew: Swap the red wine for a dark British ale or a stout like Guinness. This will give the gravy a malty, slightly bitter depth that is absolutely wonderful.
• Herb Variations: Try adding a sprig of fresh rosemary along with the bay leaves, or stir in some fresh thyme leaves at the end instead of parsley.

What to Serve With This Slow Cooker Beef Stew

A great stew deserves the perfect accompaniment. Here are a few of my favourite pairings:

• Creamy Mashed Potatoes: The ultimate pairing. The fluffy, buttery mash is ideal for soaking up every last drop of that rich gravy.
• Crusty Bread: A fresh, crusty loaf or some warm dinner rolls are non-negotiable for mopping the bowl clean.
• Steamed Green Vegetables: A side of simple steamed kale, green beans, or cabbage adds a lovely freshness and a bit of colour to the plate.
• Drink Pairing: A glass of the same red wine you used in the cooking is a natural fit. A robust English ale also works wonderfully. For something non-alcoholic, a sharp cranberry juice can cut through the richness nicely.

Frequently Asked Questions

Slow Cooker Beef Stew

A rich and hearty beef stew, slow-cooked to perfection until the beef is fall-apart tender. This classic comfort food is packed with root vegetables and a savory gravy, making it an ideal family meal.

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Prep Time 30 minutes mins

Cook Time 4 hours hrs 25 minutes mins

Total Time 4 hours hrs 55 minutes mins

Servings: 8 servings

Course: Main Course

Cuisine: American

Calories: 552

Ingredients Method Notes

Ingredients

  

• 1 kg braising steak or chuck steak, cut into 5cm (2-inch) chunks
• 50 g plain flour
• 1 tsp salt
• ½ tsp freshly ground black pepper
• 2 tbsp olive oil
• 2 large onions chopped
• 3 large carrots peeled and cut into thick rounds
• 2 celery sticks chopped
• 4 cloves garlic minced
• 150 ml full-bodied red wine like a Merlot or Cabernet Sauvignon
• 900 ml rich beef stock
• 400 g tin of chopped tomatoes
• 2 tbsp tomato purée
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 1 tsp dried thyme
• 750 g waxy potatoes like Maris Piper or Desirée, peeled and cut into 5cm chunks
• A small bunch of fresh parsley chopped (for garnish)

Method

 

1. Prepare the Beef: In a large bowl, mix together the plain flour, salt, and pepper. Add the beef chunks and toss well until every piece is lightly coated. This flour coating will help to thicken our gravy later on.
2. Sear the Beef: Heat the olive oil in a large, heavy-based frying pan or Dutch oven over a medium-high heat. Working in two batches, add the beef and sear for 5-7 minutes, turning occasionally, until it's deeply browned on all sides. What works best for me is giving the beef plenty of space so it fries rather than steams. Transfer the browned beef to the bowl of your slow cooker.
3. Sauté the Vegetables: Reduce the heat to medium and add the chopped onions, carrots, and celery to the same pan. Cook for 8-10 minutes, stirring occasionally, until they have softened and the onions are translucent. Add the minced garlic and cook for another minute until fragrant.
4. Deglaze the Pan: Pour the red wine into the pan. Use a wooden spoon to scrape all those delicious browned bits from the bottom of the pan – this is where so much flavour is hiding! Let the wine bubble and reduce by about half.
5. Combine in the Slow Cooker: Transfer the cooked vegetable mixture to the slow cooker. Pour in the beef stock and add the tinned tomatoes, tomato purée, Worcestershire sauce, bay leaves, and dried thyme. Stir everything together well.
6. Add Potatoes and Cook: Gently stir in the potato chunks. Secure the lid on the slow cooker.
7. Slow Cook to Perfection: Cook on LOW for 8 hours or on HIGH for 4-5 hours. The stew is ready when the beef is fall-apart tender and the potatoes are soft.
8. Final Touches: Remove the bay leaves. Taste the gravy and season with a little more salt and pepper if needed. If you prefer a thicker gravy, you can make a slurry with 1 tablespoon of cornflour and 2 tablespoons of cold water, stir it in, and cook on HIGH for a further 15 minutes until thickened.
9. Serve: Ladle the hot stew into bowls and garnish with fresh chopped parsley.

Notes

This stew tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve with crusty bread to mop up the delicious gravy.

I really hope you give this slow cooker beef stew recipe a try. It’s one of our family’s most requested meals, and it truly feels like a hug in a bowl. There’s nothing better than setting it up in the morning and coming home to that incredible aroma and a dinner that’s ready to go. Let me know in the comments how yours turns out – I love hearing from you! Happy cooking!

– Ashley Rivera