I’m so happy to share my Easy Slow Cooker Beef Stew recipe with you! This stew is hearty and comforting, full of tender beef, soft potatoes, and sweet carrots in a savory, flavorful broth. It is perfect for chilly days when you want a warm, satisfying meal that practically makes itself. The combination of red wine, onions, and onion soup mix adds rich depth, making every spoonful delicious.
Level: Easy
Total Time: about 7 hours 20 minutes
Prep Time: about 20 minutes
Cook Time: about 7 hours
Yield: 12 servings
Course: Main Course
Cuisine: American
I still remember the first time I made this slow cooker beef stew — the house smelled amazing all day, and everyone was so excited when it was time to eat. The beef becomes perfectly tender, while the potatoes and carrots soak up the savory, rich flavors of the broth.
This recipe is simple for beginners but satisfying for anyone who loves a classic, hearty stew. You’ll brown the meat, sauté the onions, add a splash of red wine, and then let the slow cooker do the work. By the end, you’ll have a comforting, flavorful dish that’s ideal for family dinners or meal prep.
How to Make Easy Slow Cooker Beef Stew
This stew combines tender beef with flavorful vegetables in a rich, comforting broth. Here’s how it comes together:
• Brown the cubed beef with flour and salt for a crispy, flavorful outside
• Sauté onions in butter until soft and fragrant
• Deglaze the pan with red wine to capture all the rich bits
• Combine beef, onions, wine, potatoes, carrots, parsley, and pepper in the slow cooker
• Mix boiling water with dry onion soup mix for extra flavor and pour over the ingredients
• Cook on high then low until the meat is tender and the flavors meld together
• Thicken the stew at the end with a simple flour and water mixture
It is an easy, hands-off meal that fills your kitchen with wonderful aromas and gives you a hearty dinner with minimal effort.
Ingredients
• 3 pounds beef stew meat, cubed
• ¼ cup all-purpose flour
• ½ teaspoon salt, or to taste
• 3 tablespoons olive oil
• 3 tablespoons butter
• 3 onions, sliced
• ¼ cup red wine
• 4 large potatoes, cubed
• 1 cup baby carrots
• 1 tablespoon dried parsley
• 1 teaspoon ground black pepper
• 2 cups boiling water
• 1 (1 ounce) package dry onion soup mix
• ¼ cup warm water
• 2 tablespoons all-purpose flour
Directions
- Prepare the Meat:
- Place beef cubes in a large plastic bag.
- Combine ¼ cup flour and salt, pour into the bag, and shake to coat the meat evenly.
- Brown the Beef:
- Heat olive oil in a skillet over medium-high heat.
- Add the floured beef in batches and cook until browned on all sides.
- Transfer browned beef to the slow cooker.
- Cook the Onions:
- Melt butter in the same skillet.
- Add sliced onions and cook until softened.
- Transfer onions to the slow cooker.
- Deglaze the Pan:
- Pour red wine into the skillet and stir to loosen browned bits.
- Pour the wine into the slow cooker with the beef and onions.
- Add Vegetables and Seasoning:
- Stir in cubed potatoes, baby carrots, dried parsley, and black pepper.
- Prepare Broth:
- Mix 2 cups boiling water with the dry onion soup mix.
- Pour the mixture into the slow cooker over the meat and vegetables.
- Cook the Stew:
- Cover and cook on high for 30 minutes, then reduce to low for about 6 hours, or until the meat is tender.
- Thicken the Stew:
- Mix ¼ cup warm water with 2 tablespoons flour to make a slurry.
- Stir into the stew and cook uncovered for about 15 minutes until thickened.
Process Details
• Browning the Beef: Searing the meat locks in juices and adds a rich, savory flavor.
• Softening the Onions: Cooking onions first brings out natural sweetness that blends into the stew.
• Deglazing: Red wine lifts the browned bits from the pan, giving depth to the broth.
• Slow Cooking: Gentle, long cooking makes the beef tender and allows flavors to meld.
• Thickening at the End: Adding a flour slurry ensures the stew has a satisfying, slightly thickened texture.
Tips for Success
• Use well-marbled beef for tender, flavorful bites.
• Don’t overcrowd the pan when browning meat to ensure a good sear.
• Yukon Gold or russet potatoes work best for a hearty texture.
• Adjust salt and pepper at the end to taste.
• You can substitute beef broth for water if you want extra richness.
• Consider adding other vegetables like celery or parsnip for variety.
Serving Ideas
• Serve in bowls with warm bread for dipping.
• Pair with mashed potatoes for an extra comforting meal.
• Top with fresh parsley for a bright, fresh finish.
• Make it a hearty family dinner with a side salad.
Storage & Freezing
• Refrigerator: Cool to room temperature and store in an airtight container for up to 3–4 days. Reheat gently on the stove.
• Freezer: Freeze cooled stew in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm slowly on the stove, adding a splash of water if needed to loosen the broth.
• Best Results: Avoid microwaving large portions, as the stew may heat unevenly.
Nutrition Info (Approximate per Serving)
• Calories: ~492
• Protein: ~34g
• Carbohydrates: ~26g
• Fat: ~28g
• Fiber: ~2g
• Sodium: ~410mg
• Sugar: ~3g
My Easy Slow Cooker Beef Stew is the perfect combination of tender beef, soft vegetables, and a rich, savory broth, making it a comforting dish for any day of the week. It is easy to prepare, hands-off, and full of flavor that your family will love.
I hope you enjoy making and sharing this stew as much as I do. Once you try it, it will quickly become a favorite go-to meal for cozy nights at home.